| Level: | Advanced |
| Total: | 1 hr 55 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef short rib
- 1 pound ground beef chuck
- Grapeseed or vegetable oil, for the griddle
- Kosher salt
- 4 Modern Burger Buns, recipe follows
- Burger Goop, recipe follows
- 4 leaves lettuce, preferably Bibb
- 1 ripe tomato, sliced
- 9 ounces potato starch
- 4 1/2 ounces bread flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon dry milk powder
- 1/4 teaspoon garlic powder
- 1 large egg
- 6 tablespoons unsalted butter, melted, plus softened butter for the pan
- 4 tablespoons white sesame seeds
- 1/3 cup finely chopped fresh chives
- 2 heaping tablespoons ketchup
- 2 heaping tablespoons mayonnaise
- 1 heaping tablespoon Dijon mustard
- 1/4 cup bread-and-butter pickles
- 1 heaping tablespoon capers
- 1 small bunch flat-leaf parsley
- Kosher salt
Instructions
- In a large bowl, gently mix the ground short rib and chuck. Take a quarter of the mixture and gently form a patty slightly wider than the size of your buns. Repeat, forming 4 equal-size patties. Place the burgers in the refrigerator until chilled, about 30 minutes.
- Heat a cast-iron griddle or pan until very hot over medium-high heat. If your griddle is well-seasoned, there is no need to oil it, but if not, drizzle it with a bit of the oil. Season the burgers with salt. Gently place the burgers onto the hot griddle and cook until browned, about 4 minutes on each side for medium-rare, seasoning the burgers again after flipping.
- Carefully slice the buns in half. Spread some Burger Goop on the bottom buns and place the patties on top. Top with the lettuce and tomato. Spread more Burger Goop on the top buns and close the burgers. Serve immediately.
- Preheat the oven to 400 degrees F. Brush a 6-cup jumbo muffin pan with softened butter.
- Combine the potato starch, bread flour, sugar, baking powder, salt, baking soda, milk powder and garlic powder in a large bowl and whisk to combine. Fill a measuring cup with 1 1/2 cups water; add the egg and 2 tablespoons of the melted butter and whisk together. Pour the wet ingredients into the dry. Whisk to combine. Pour the batter into a 1-quart iSi whipped cream siphon and charge it with 3 carbon dioxide (CO2) cartridges. Give it a gentle shake and let the batter rest for 10 minutes.
- Give the iSi siphon another shake, then eject the batter from the canister into the prepared muffin pan, filling each cup almost to the top. Sprinkle the dough with sesame seeds. Bake until the tops are golden brown, about 7 minutes. Remove from the oven and, while still hot, brush the tops with the remaining 4 tablespoons melted butter.
- Add the chopped chives, ketchup, mayonnaise and Dijon mustard to a small bowl. Finely chop the pickles, capers and parsley together and add the mixture to the bowl. Gently stir to combine. Season with salt.
Reviews
Thanks, Tyler for the inspiration I turned this into a grain free and refined sugar free recipe. I have a link to this recipe.
This is an excellent recipe for potato buns… I cut the recipe in half as my siphon is only pint sized, not quart… I used a “large muffin” tin… and followed the instructions to the letter. The result was a nice textured bun and well flavored. I did have to bake them for 15 min instead of the 7 min noted in the recipe. The yield was 3 burger sized buns… our only frustration was that they seemed fragile… they did not hold up well to the rigors of our hamburger consumption. I also cut back the salt by 1/2.
LOVE TYLER! Was surprised that the meat was not seasoned at first but the flavor of the multiple cuts I’m sure taste awesome together! How simple is that? I just ordered a siphon and cannot wait to make the rolls. FANTASTIC EPISODE!
OMG! This was incredible! Tyler your Goop sauce….perfection! A great balance of flavors. Pair that with a juicy grilled burger and it made for a nice change of pace from our normal toppings. The fresh herbs really took it to a new level. I did not attempt to make the bun, far too adventurous for me. Still great without it. Thanks!
I haven’t tried the recipe yet but I literally recorded the episode so I wouldn’t miss it! I agree with the other reviewers….we would like to see more shows like this and a more diverse group of hosts! I did write to the show and voice my complaints as well because the network’s programming needs to be changed. No shade to the other hosts but there are too many Guy, Giada, Ree, Trisha shows!
Does anyone know which is the model of the iSi whip cream siphon that he is using? My local restaurant supply store says that the one they carry will probably clog up as it’s made for making whipping cream.
I absolutely loved, loved, loved the show!!!
I can’t wait to try these recipes !!! I love Tyler’s teaching techniques because he is not intimidating and shows that cooking can be fun and that everything doesn’t have to be perfect !!! I agree with others that Food Network has left the reason for the network to teach and entertain people on the many ways of cooking for those that are experts and novices alike !!! Sure a game show or two is fun but it is getting ridiculous !!! It seems more like the Guy Fieri Network !!!! I hate to admit it but I have cut my viewing of the Food Network by over a half !!!
I have always loved Tyler in the kitchen. His enthusiastic personality pulls you right in to his food prep and I love his recipes…so well thought out. I would love to see Tyler continue to produce this show. I would DVR it every time! I’m an okay cook, but I’m excited to become a superior cook and entice my neighbors and friends to enjoy MY food.
The burgers! Great. But really thank you for this episode featuring burgers and steaks. Going to try the steak recipe after next grocery trip.