The Concha Burger Recipe | James Beard Foundation

Ingredients

• 2 1/2 teaspoons yeast
• 6 cups all-purpose flour, divided
• 1/2 cup evaporated milk
• 3/4 cup sugar, divided
• 1/3 cup melted butter or margarine
• 1 teaspoon salt
• 1 egg
• 1/2 teaspoon plus 1 pinch cinnamon, divided
• 1/2 cup (1 stick) softened butter
• 1/2 teaspoon vanilla extract
• 1 cup fresh figs, diced
• 1 cup fresh strawberries, hulled and diced
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon rice vinegar
• 1/4 packet (20g) (strawberry-flavoured gelatin
• Juice of 2 limes, divided
• Juice of 2 oranges, divided
• 2 cups white vinegar, divided
• 1 cup rice vinegar, divided
• 1 1/2 cups sugar, divided
• 1 teaspoon salt, divided
• 1 pinch ground ginger
• 1 red onion, thinly sliced
• 1 cucumber, thinly sliced
• 28 ounces ground beef sirloin
• 8 ounces ground pork chorizo
• 20 ounces shiitake mushrooms
• Salt and pepper to taste
• 1 pinch garlic powder
• 8 ounces strawberry–fig jam
• 7 homemade concha buns
• 8 ounces butter lettuce
• 14 slices tomato
• Pickled red onions
• 14 slices smoked Gouda cheese
• 28 slices housemade pickled cucumber
• 14 slices applewood bacon
• 7 fried eggs