Jucy Lucy
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Jucy Lucy:
· 2 lbs Ground Brisket
· 2 Thick Cut Sliced American Cheese cut into 4 squares
· Salt & Pepper
Pickled Jalapenos:
· 2 Jalapenos (Sliced)
· ½ Cup Water
· ½ Cup Vinegar
· Salt and Pepper to taste
Caramelized Onion:
· 2 Large Sweet Onions (sliced)
· 1 Cup Beer or Wine
· Salt
Burger Sauce:
· ¼ Cup Ketchup
· ¼ Cup Mayo
· 1 tbs Yellow Mustard
· 1 tbs Heat Baby Rays – Original Hot Sauce
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Jucy Lucy Burger:
1. Create 4 evenly sized patties, in the center of 2 of those patties place the cubed and sliced cheese. Place over the 2 other patties to create a large half pound burger. Seal each edge to ensure the cheese doesn’t leak out during the cooking process
2. Season heavily with salt and pepper, then place on the smoker at 225℉ until internal temps reach 120℉. It will be hard to get an accurate read on this burger due to the center being molten hot cheese. Use a probe thermometer at various parts of the burger to get an accurate temperature indication
3. Right before you construct the burger, place the smoked burger into a ripping hot pan with a. Sear each side. Until internal temps reach 125-135℉
4. Place on the American cheese and set aside for the sandwich assembly
Caramelized Onion:
1. In a wok or cast iron, cook the sliced onions on medium with a pinch of salt until they begin to darken and caramelize
2. Once they are fully translucent pour in a cup of beer. Deglaze the bottom of the pan and reduce any liquid. Remove and set aside
Pickled Jalapenos:
1. Toss the sliced jalapenos into a mason jar or lidded container
2. Add in the vinegar & seasoning. Shake well and set aside
Burger Sauce:
1. Mix together and set aside
Jucy Lucy Cheeseburger:
1. Place down your perfectly toasted bottom bun, followed by a generous spoonful of the tangy burger sauce, then the massive smoked and seared Jucy Lucy patty, a few of the quick pickled jalapenos, a handful of the caramelized onions, and finally topped with another perfectly toasted top bun smothered with more burger sauce. Enjoy!
