Go to the Recipe: Butter Burgers
Here's what the original looks like:
http://www.youtube.com/watch?v=QS-7Q3sJFBg
Velveeta is cool, but did y'all do any trials with your melty cheese recipe in the butter component?
Might be of interest that recently a higher-quality producer of American cheese has been in the news. It's actually carried by my local cheesemonger (Formaggio Kitchen, one of the most famous cheese shops in the US), but I haven't tried it yet. I'd probably still go for CS's melty cheese, which has worked well for me.
https://www.eater.com/23734992/new-school-cheese-artisanal-american-cheese
CS Melty Cheese:
In the photos for step four, there is an interesting looking press shown. I'm not sure I've seen that before - any pointers on where I can learn more about it?
It's a grill press from Made in. https://madeincookware.com/products/grill-press/grill-press
I just use a trowel from Home Depot, and a scraper. Cheaper.
https://www.amazon.com/gp/product/B0014XZK8O
https://www.amazon.com/gp/product/B000RXF1GS
Either put a piece of parchment paper down first on top of the ball, or give a quick squirt of water from a spritzer bottle to the bottom of the trowel and then twist when removing to prevent sticking to the top of the burger.
That’s the burger press I am using. Very pleased with it. https://amzn.to/3IWwQOx
Love my Made in cookware (carbon steel), but man are their ads pretentious as all get out. And I say this on chefsteps, probably the most pretentious cooking site on the web. Tom Colicchio: "I always tell inspiring chefs get your hands on the best tools available" Really, Tom? Not like how cook a perfect omelette? A trick to cooking fish? Just: buy the best tools available (which I invested in starting up, just like Grant--Achatz not Crilly) is his advice? What a crappy mentor.
This recipe looks rad af. Since we can’t get Martin’s potato buns on the west coast can y’all reengineer the recipe so I can make the perfect butter burger? 😏
Don't you see from the picture? It has leather on it! From Tecovas! Some over-priced boot company in Texas. And it is a blank of steel formed from multigenerational grill press makers in the heart of the grill press capital of the world: (wherever the cheapest factory was with a bullshit story to tell.) Rant not over: I have a carbon roasting pan from them that will be a family heirloom. They didn't include the rack when I bought it. I was a first mover. I purchased one, and the tines were not set right.
I took a picture, posted a review, and they deleted it. Their "we are sorry" was comping me the roasting rack (now included) and still keeping my review hidden. I do not like chefsteps promoting that company. They are shady whenever a marketing budget is a large as theirs, it was bought up by VC and quality is going down.
I'd buy it if Grant would autograph it for me!
This recipe is one of the most simultaneously delicious and heinous foods I've ever eaten.
On one hand, it's absolutely outta control delicious. On the other, the contempt you will have for yourself afterwards is life altering. Made these for a party. Everyone loved them. I spent the rest of evening apologizing for creating such a cursed masterpiece. We all agreed that it was the best burger we've ever had, but then I had to promise I'd never make them again.
I've had the original at Solly's and the Velveeta stabilizer for the butter is a massive improvement (both are great, obviously) and is surprisingly versatile in the kitchen for other recipes, something I will make and use again. Made garlic bread with some of the leftovers and it was a hit.
On scaling: I quadrupled the recipe and only doubled the Velveeta and still had plenty leftover (I did not skimp on the slathering either)
Finally, while not true to Solly's, I added some pickles for a couple burgers, it was a nice acid hit through all the richness.
Definitely make this if you're inclined, but keep your heart medication handy.
This is one of those burgers that doesn't live and die on the bun you choose, so if you can't find martins, any other potato bun will work fine. If that's not an option just use your favorite bun.
Is it possible to replace Velveeta with something else ? We dont have it in Europe
You could try subbing a similar store-bought product like Laughing Cow, or you could make one of our DIY melty cheeses.
