Street Corn Smoked Cheeseburger
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)
Brisket Burger:
· 2 lbs Ground Brisket
· Bacon
· Salt & Pepper
Pickled Jalapenos:
· 3 Jalapenos (Sliced)
· 1 Cups Vinegar
· 1 Cups Water
· Pickling Spices
· Salt & Pepper to Taste
Street Corn Dip:
· 3 Corn Cobbs
· 3 Jalapenos
· ¼ Cup Pickles Jalapenos
· ½ Cup Cotija Cheese Crumbles
· ¼ Cup Tajin Hellmann’s Mayo
· ¼ Cup Greek Yogurt
· Salt & Pepper
Burger Sauce:
· ¼ Cup Ketchup
· ¼ Cup Mayo
· 2 tbs Yellow Mustard
· 1 tbs Hotsauce
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
Smoked Burger:
1. Create ½ pound steak house style patties, season heavily with salt and pepper, then place on the smoker at 225℉ until internal temps reach 120℉
2. Sear your bacon to your desired preference
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
Pickled Jalapenos:
1. Place the sliced jalapenos into a reusable food container
2. Pour the vinegar, water and pickling spices into a measuring cup. Microwave for 2 minutes, then pour over jalapenos.
Street Corn Dip:
1. Broil the Corn and Jalapenos, rotating often to evenly char the veggies
2. Remove the corn from the cob
3. Place the charred jalapenos and pickled jalapenos into a food processor. Blend to your desired consistency
4. Place the corn, peppers, cheese, mayo and yogurt into a bowl and mix
5. Place in refrigerator until sandwich construction
Burger Sauce:
1. Mix together and set aside
Street Corn Smoked Cheeseburger:
1. Place down your perfectly toasted bottom bun, followed by a generous spoonful of the tangy burger sauce, then the massive smoked burger patty, a handful of the quick pickled jalapenos, a large portion of the street corn dip and finally topped with another perfectly toasted top bun smothered with more burger sauce. Enjoy!
