I've been projecting burgers this week and here is the best iteration thus far:
-CS Brioche buns (first attempt, great flavor but too dense and no browning on top).
-The patty was a hybrid from Heston's video and MCAH. I went with 66% chuck, 34% short rib; ground separately, chuck was salted, then ground together and formed in ring molds. No binder. 200g patties cooked SV for 45min
@131F, then deep fried.
-garlic mayo, sharp cheddar
-Umami onions caramelized til very dark with soy and MSG
-CS chips on the side
I think the next version could use a good pickle, a little crisp and acid would have been nice. I made some with chips inside, which was good texturally.
Overall, the patty was a home run and I will keep this constant going forward. The short rib gave a great flavor and the patties stayed together on the bun but crumbled nicely in the mouth. The fried crust was really crispy and nice. I tried a few with pre, post and pre/post searing on a hot pan, but the deep fry made such a great crust. I also tried thinner and 125g patties but strongly prefer the meat/bun ratio with the 200g patties.
