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Hot Off the Grill

Haylie Duff's Real Girls Kitchen

It's going down at the grill! Haylie's friends, Jimmy and Kurt - the Massholes - challenge Haylie to make a life-changing burger.Never saying no to a challenge and determined to prove the boys wrong, Haylie goes to great lengths to learn the skills of her favorite Plan Check Restaurant burger.She grinds the meat, makes her very own ketchup leather and Thousand Island bacon sauce.Can Haylie call herself a true grillmaster?

Recipes in this Episode

PLAN CHECK BURGER - Courtesy of Chef Ernesto Uchimura of Plan Check

Crunch Bun 

4 inch round bun

Panko Crumbs


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.

Beef Patty

6oz. fresh ground blend of chuck, short rib, brisket, 75/25 lean to fat ratio

Patty is formed gently in 4″ ring mold.

Ketchup Leather

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.

Schmaltz Onions

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.

Mixed Pickles

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.