Brooklyn Burger
A juicy blend of ribeye, brisket, shortrib & smoked pancetta, glazed with bone marrow and grilled. Served with golden shoestring fries.
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Cooking tools:
- Meat grinder
- Griddle
- Plancha
- Cloche
- Mandoline
- Vacuum sealer
- Instant-read thermometer
- Kitchen scale
- Burger press
- Fine-mesh sieve
- Deep fryer
- Gastro tray
- Pastry brush
- Squeeze bottle
- Stove
- Oven
- Freezer
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Spoon
- Kitchen towel
- Plate
- Airtight container
Ingredients
- Onion Powder
- Garlic Powder
- Fine Black Pepper
- Cayenne Pepper
- 2Kg Bone Marrow Rounds
- 1000G Ribeye Meat
- 200G Ribeye Fat
- 300G Shortrib Meat
- 300G Brisket
- 200G Smoked Panchetta
- 6G Spice Mixture (Above)
- 15 Pickling Cucumbers
- 400G Cider Vinegar
- 300G White Wine Vinegar
- 250G Caster Sugar
- 100G Water
- 1 Sliced Onion
- 1 Tsp Chilli Flakes
- 1 Tsp White Peppercorns
- 1 Tsp Tumeric Ground
- ½ Bunch Dill
- Salt, To Taste
- 600G Hellmans Mayo
- 200G Heinz Ketchup
- 55G American Mustard
- 160G White Onion Dice
- 160G Pickle Dice
- 2 Tsp Sweet Paprika
- 20G Pickle Juice
- 1Tbsp Onion Powder
- ½ Tsp Garlic Powder
- 1kg potatoes
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