Betty’s Smashburger

Sesame Bun, Juicy Beef Patty, Cheddar Cheese, Pickles, Lettuce, Tomato, Onion, Ketchup, Hand-Cut Crispy Fries 40 servings about 6 oz

Burger Buns

1. Heat up 2 cups of milk to about 110 degrees and add 2 tbsp sugar and 4 tsp of instant yeast. Give it a good stir and let it become frothy in a warm place for about 15 minutes

2. Meanwhile combine 9 cups of all-purpose flour, 6 Tbsp sugar, and 4 tsp salt in the bowl of a stand mixer. Then make a well in the center with a spatula. 3. Pour the yeast mixture and 8 eggs into the flour and beat it slowly with the hook attachment. Then pick up the speed to high. 4. When no more patches of flour appear add in the sliced 1 cup of softened butter. 5. Continue to beat the dough for another 10 minutes until it’s formed its shape. 6. Now place it on a lightly floured surface. It will be very sticky. Shape it into a ball and place it into a greased bowl. Amounts Ingredients 5 c Whole Milk 1 ¼ c Sugar, divided 10 tsp Instant Yeast 22 ½ c All-Purpose Flour 10 tsp Salt 20 ea Eggs 2 ½ c Butter

7. Cover the bowl with plastic wrap and keep in a warm place for one hour.

8. Form the dough into a log and divide it into 8 equal pieces. 9. Shape each piece into a ball and place it on a baking sheet lined with parchment paper to proof. 10. Brush each bun with egg wash and sprinkle with sesame seeds. Bake at 350 degrees for 25-30 minutes or until they are golden brown. 11. Griddle buns to golden brown and crispy. 12. Cook burgers on the flattop to get a good crust, about 1-2 minutes per side, top with cheddar cheese, and dome to melt. 13. Top with lettuce, tomato, pickles, and onion, serve.

Sweet and Spicy Pickles

1. Combine first 4 ingredients in a non-reactive bowl, cover, and let sit for 2 hours.

2. Drain and rinse well, then set aside in a cambro.

3. Combine the vinegars, sugar, garlic, and spices in a medium saucepan over high heat. 4. Bring to a boil, reduce the heat to medium and add to the cucumbers and onions.

5. Let sit covered on the counter for 2-3 hours.

6. Cool in the blast chiller. Amounts Ingredients 3# Cucumbers 2 c Onions ½ c Salt 6 c Water 3 c White Vinegar 1 ½ c Apple Cider Vinegar 3 ½ c Sugar 2 TBSP Mustard Seeds ½ tsp Turmeric 4 ea Cloves 5 ea Garlic Cloves, crushed

Ketchup

1. Combine all the ingredients in a medium saucepan over medium heat, whisk until smooth. 2. When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often. 3. Remove from heat and cover until cool.

4. Chill and store refrigerated in a covered container. Amounts Ingredients 24 oz Tomato Paste 1 c Honey 2 c White Vinegar 1 c Water 4 tsp Sugar 3 tsp Salt 1 tsp Onion Powder ½ tsp Garlic Powder

Assembly

1. Mix Worcestershire sauce, diced onion and mustard powder into meat and form into 2.5 oz balls

2. Griddle buns to golden brown and crispy. 3. Cook burgers on the flattop to get a good crust, about 1-2 minutes per side, top with cheddar cheese, and dome to melt. 4. Top with lettuce, tomato, pickles, and onion, serve. Amounts Ingredients 4# Ground Beef 3 ea Onions, sliced 3 ea Tomatoes, sliced 4 c Iceberg Lettuce 2# Cheddar Cheese, sliced ¼ c Worcestershire sauce 2 ea Med onions, brunoised 3 TBSP Ground mustard

Meet the Chefs

Max Smith, Kat Crow, Hannah Lerner, Molly Taylor, Zach Provencal, Ella Orbigo