6 Second Recipes for Thanksgiving
- Nov 24 '15
PLAN CHECK BURGER - Courtesy of Chef Ernesto Uchimura of Plan Check
4 inch round bun
Shredded Parmesan Cheese
Black Truffle Salt
Top the 4″ round bun with panko bread crumbs for crunch. Toast it with butter mixed with shredded parmesan cheese and black truffle salt.
6oz. fresh ground blend of chuck, short rib, brisket, 75/25 lean to fat ratio
Patty is formed gently in 4″ ring mold.
7 cups tomato paste
3 ¼ cups white sugar
6 ¼ cups cider vinegar
3 ¼ cups water
3 ¼ cups water
3 tbsp. salt
1 tspn. ground black pepper
5 tspn. onion powder
2 tspn. fresh chopped garlic
4 ¼ tsp ground all spice
5 tspn. soy sauce
2 tspn. shitake mushroom powder
6 oz. baby sweet 100's fresh tomato
Mix all and blend till smooth. Dehydrate at 135 degrees till dry and pliable and no longer wet to touch. Portion into 4” squares and store in wax paper
Americanized Dashi Cheese
3 ½ cups whole milk
1 sheet kombu
1 handful katsuobushi
40 oz. aged sharp cheddar cheese
6 oz. parmesan reggiano
1 ½ tbsp. sodium citrate
2 tspn. gelatin powder
Soften gelatin in a little milk. Make dashi milk broth by soaking kombu in milk for 1 hour and then bringing to a simmer for 15 minutes. Turn off heat and add kastuobushi and let it sit for 10 minutes. Strain out kombu and katsuobushi. Bring dashi milk broth back to a simmer and whish in sodium citrate. Mount in all the cheese in three stages. Add soften gelatin and mix well. When done pour onto tray with wax paper lining. Chill then cut into 4” squares.
10 yellow onions sliced
1 chicken skin
2 tspn. salt
½ tspn. black pepper
1 tspn. Worcestershire
Render chicken skin till skin is crispy then remove skin but leave the fat in the pan. Add onions to the fat, then add salt, pepper and caramelize onions slowly till deep brown and sweet. Chop up chicken skin into tiny pieces and add in to the onions. Add Worcestershire and adjust seasoning.
Use any kind you have. The restaurant uses their house made pickles, which are kosher style made with kombu, dill, rice wine vinegar and sesame. (their spicy version is made with sriracha)
To Make one Plan Check Burger
Take a beef patty and season both sides with salt and pepper.
Griddle the patty in a cast iron pan till crust forms and temperature is medium rare.
Griddle toast a crunch bun till brown and warm.
Top the cooked patty with one Americanized dashi cheese and melt.
Top that with 1 tbspn. of warmed schmaltz onions, then 6 mixed pickle slices.
On the bottom bun place one ketchup leather, then top that with patty and top bun.