Plan Check Burger

Recipe courtesy of chef Ernesto Uchimura of Plan Check
Show: Real Girl's Kitchen Episode: Hot Off the Grill
TOTAL TIME: 12 hr 10 min
Prep: 30 min
Inactive Prep: 5 hr 10 min
Cook: 6 hr 30 min
YIELD: 1 burger
LEVEL: Expert

ingredients

KETCHUP LEATHER:
AMERICANIZED DASHI CHEESE:
  • 2 teaspoons gelatin powder
  • 3 1/2 cups whole milk
  • 1 sheet kombu
  • 1 handful katsuobushi
  • 1 1/2 tablespoons sodium citrate
  • 2 1/2 pounds shredded aged sharp Cheddar
  • 6 ounces grated Parmesgiano Reggiano
SCHMALTZ ONIONS:
  • One skin from a 3-pound chicken, roughly chopped
  • 10 yellow onions, sliced
  • 2 teaspoons salt
CRUNCH BUN:
  • 2 tablespoons butter
  • 1 tablespoon grated Parmesan
  • Pinch black truffle salt
BEEF PATTY:
  • 6 ounces freshly ground chuck, short rib and brisket blend (75/25 lean to fat ratio)
  • Salt and black pepper
  • 6 slices mixed pickles
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Directions

Special equipment: a dehydrator and 4-inch ring mold

For the ketchup leather: Combine the tomato paste, sugar, tomatoes, salt, onion powder, soy sauce, allspice, garlic, mushroom powder and black pepper with 3 1/4 cups water in a large pot and blend with an immersion blender until smooth. Dehydrate in a dehydrator according to manufacturer's instructions at 135 degrees F until dry, pliable and no longer wet to touch, 3 to 4 hours. Portion into 4-inch squares and store in wax paper.

For the Americanized dashi cheese: Soften the gelatin in a little milk in a small bowl. Make dashi milk broth by soaking the kombu in the milk for 1 hour and then simmering for 15 minutes. Turn off the heat and add the kastuobushi. Let the mixture sit for 10 minutes, then strain out the kombu and katsuobushi. Bring the dashi milk broth back to a simmer and whisk in the sodium citrate. Add the Cheddar and Parmesan in 3 stages, mixing to melt them between each. Add the softened gelatin and mix well. Pour onto a sheet tray lined with wax paper. Chill until the gelatin sets, then cut into 4-inch squares.

For the schmaltz onions: Render the chicken skin in a large skillet over medium heat until crispy. Remove the skin but leave the fat in the pan. Add the onions to the fat, then add the salt and pepper and caramelize the onions slowly until deep brown and sweet, about 2 hours. Chop up the chicken skin into tiny pieces and add it to the onions. Add the Worcestershire and adjust seasoning.

For the crunch bun: Heat a griddle to medium heat. Combine the butter, Parmesan and truffle salt in a small bowl. Place the panko on a small plate. Spread the butter mixture on top of the bun, dip the bun in the panko and toast on the griddle until toasted and warm.

For the beef patty: Gently form a patty with the ground beef using a 4-inch ring mold. Season both sides with salt and pepper. Cook in a cast-iron pan over medium-high heat until a crust forms and the patty is medium rare, about 130 degrees F. Top the cooked patty with 1 piece of Americanized dashi cheese and let it melt. Top that with 1 tablespoon of warmed schmaltz onions, then the pickle slices. Place 1 piece of ketchup leather on the bottom of the crunch bun. Add the patty and the top of the bun. Reserve the remaining ketchup leather, Americanized dashi cheese and onions for other burgers.

Notes

You can use any kind of pickles for this burger. The restaurant uses house-made pickles, which are kosher-style and made with kombu, dill, rice wine vinegar and sesame. Their spicy version is made with siracha.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 5 reviews

  • on September 20, 2014

    Flag

    This episode was stupid. Acting was super non believable.
    That aside, Give us the EXACT recipes that were on the show.

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  • on September 04, 2014

    Flag

    I didn't make this yet, but I saw it on the show. I'm only talking about the ketchup leather. I left 5 stars because I don't think it's fair to bad mouth it if you haven't tried it, but I thought it looked really interesting. Like she said, it doesn't mush up the roll and dehydrating it intensifies the flavor. And in answer to LAWallace and Chef1802862455 I saw the show too and it looked like she just squeezed ketchup right from the bottle onto parchment on a sheet pan (or you can use a Silpat). Then she spread it out thinly with an offset spatula and baked it in the oven @ 175 degrees for 3 or 4 hours (I don't remember which) then cut it in squares. And I agree with you both, that's the recipe that should be here. Can't wait to try this!

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  • on August 29, 2014

    Flag

    I also agree with LAWallace...I wanted to know how Haylie made the recipe via her TV show. According to Haylie you put the ketchup on top of what looked to be parchment paper that was also sitting on top of a cooking sheet. Sounded like she said bake it for 3 hours at 170 degrees. So would this recipe be the one she used or could you use regular ketchup. Seriously, if you're going to list her recipe, it should be the way she showed it on TV...that only makes sense.

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