ChudBurger

Prepare the Ground Meat:

-Trim the brisket trimmings to achieve a desired fat-to-meat ratio.

-Freeze the trimmed meat until stiff.

-Grind the meat twice using a 10mm diameter grinder plate to ensure proper texture and consistency.

-Form the ground meat into patties of your desired size (e.g., 6oz).

-Place the patties on parchment paper, cover, and let them sit for a few hours or overnight. -Alternatively, freeze them for a couple of minutes if you're in a hurry.

Prepare the Homemade American Cheese:

-In a saucepan, melt 1 stick of butter.

-Dissolve 20g of sodium citrate in the melted butter.

-Add 300g of cream to the mixture.

-Add 700g of yellow cheese (e.g., 400g Tillamook and 300g Colby Jack) to the saucepan.

-Combine the ingredients thoroughly.

-Use an immersion blender to ensure the mixture is well blended.

-Transfer the cheese mixture to a container and allow it to solidify in the refrigerator.

Prepare the Burger Sauce:

-Mix together ketchup, mustard, mayo, garlic powder, black pepper, hot sauce, and a dash of pickle juice. Adjust the quantities to taste.

Prepare the Toppings:

-Slice your preferred toppings, such as shredded lettuce and pickles.

-Rehydrate the dehydrated onions by adding hot water to them. Set them aside to give them a fast food flavor.

Cook the Patties:

-Heat a griddle and season one side of the patties with salt.

-Place the patties salt-side down on the griddle and cook.

-While the patties are cooking, butter the hamburger buns and toast them on the griddle.

-Flip the patties and add slices of homemade American cheese on top.

Assemble the Chudburger:

-Spread the burger sauce on both top and bottom buns

-Layer shredded lettuce,

-Place the cooked patty on the lettuce