7 cups tomato paste
6 1/4 cups cider vinegar
3 1/4 cups granulated sugar
6 ounces small cherry tomatoes, such as Baby Sweet 100s
3 tablespoons salt
5 teaspoons onion powder
5 teaspoons soy sauce
4 1/4 teaspoons ground allspice
2 teaspoons chopped garlic
2 teaspoons shitake mushroom powder
1 teaspoon ground black pepper
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
One skin from a 3-pound chicken, roughly chopped
10 yellow onions, sliced
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 tablespoon grated Parmesan
Pinch black truffle salt
1 tablespoon panko breadcrumbs
One 4-inch round bun, split
6 ounces freshly ground chuck, short rib and brisket blend (75/25 lean to fat ratio)
Salt and black pepper
6 slices mixed pickles
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.
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