Ultimate Cheeseburger Meal

Ingredients

3 450g cups all-purpose flour

2 1/2 34g tbsp granulated sugar

1 10g tsp fine sea salt

1 1/4 290g cups lukewarm water, around 90°F

2 8g tsp instant yeast

1/4 56g cup softened unsalted butter

4 large Russet potatoes

1 1/2 9g tsp fine sea salt for tots

2 24g tbsp all-purpose flour for tots

2 970g lb ground beef, preferably under 80% lean for burgers

1 egg for egg wash

1 14g tbsp water for egg wash

1 145g cup blackberries

3/4 154g cup granulated sugar for syrup

3/4 177ml cup water for syrup

2 lemons, juiced

1 1/2 liters seltzer water or club soda

mustard for burger assembly

mayonnaise for burger assembly

ketchup for burger assembly

pickles cut lengthwise, for burger assembly

American cheese for burger assembly

Equipment

stand mixer

small container

whisk

medium bowl

heavy bottom pot

cheese grater

baking sheet

parchment paper

plastic wrap

brush

oven

blender

mesh strainer

cheesecloth

wire rack

stainless steel pan

jug

Directions

In a small container, add 1 1/4 cups (290g) lukewarm water (around 90°F). Whisk in 2 tsp (8g) instant yeast until dissolved.

In a stand mixer, combine 3 cups (450g) all-purpose flour, 2 1/2 tbsp (34g) granulated sugar, and 1 tsp (10g) fine sea salt. Mix until combined.

On medium-low speed, add the yeast mixture to the stand mixer. Mix until a rough dough forms.

Add 1/4 cup (56g) softened unsalted butter to the dough. Mix until smooth and incorporated, about 3 to 5 minutes.

Roll the dough into a ball. Place it in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour.

Divide the risen dough into six pieces (around 110g each). Shape them into balls and place evenly spaced on a parchment paper-lined baking sheet. Cover with greased plastic wrap and proof for 20 to 30 minutes at room temperature, until puffed.

Preheat the oven to 375°F (190°C).

For egg wash, whisk together 1 egg and 1 tbsp (14g) water until homogeneous. Brush the buns with the egg wash, sprinkle generously with sesame seeds, and bake for 15 to 17 minutes until golden brown.

Peel the Russet potatoes. Place in a heavy bottom pot filled with water and boil for 10 to 15 minutes, until slightly tender. Dry with a paper towel and let sit for 15 to 20 minutes.

Grate the potatoes using a cheese grater and place in a bowl. Sprinkle 1 1/2 tsp (9g) fine sea salt and 2 tbsp (24g) all-purpose flour over the grated potatoes. Toss until evenly coated.

Form the potato mixture into 1-inch long cylinders. Optionally, freeze for 10 to 15 minutes.

Heat vegetable oil in a heavy bottom pot to 350°F (175°C). In batches, fry the tots for 2 to 3 minutes until golden brown and crispy.

For blackberry syrup, combine 3/4 cup (154g) granulated sugar and 3/4 cup (177ml) water in a pot. Heat over medium heat, stirring occasionally until the sugar dissolves. In a blender, add 1 cup (145g) blackberries and the syrup. Blend until smooth, then strain through cheesecloth.

Mix the strained blackberry syrup with the juice of 2 lemons. To serve, pour into a jug and add 1 1/2 liters of seltzer water or club soda.

In a medium bowl, combine 2 lb (970g) ground beef. Form into 2 oz balls (16 total).

Preheat a stainless steel pan on medium-high heat. Grease lightly. Flatten each beef ball into an eighth-inch thick patty in the pan. Season with salt and pepper, and sear for 1 minute. Flip, season again, and top with American cheese.

Split and toast buns on both cut ends. Spread mustard and mayo on the bottom bun. Layer with pickles, one or two patties with cheese, and thinly sliced onions if desired. Top with ketchup and the top bun. Serve with tots and blackberry soda.