Big Kahuna burger
where were you expecting this thread to go?
>>7552567
discussion about teh burger
>ketchup
would not even sniff desu. it goes in the trash
>>7552571
In an old thread we came to the following conclusions based on screenshots from the movie and the setting it takes place in
>Burger is most likely griddled, not grilled or broiled, based on the time and place this chain exists in
>The bun, probably a sponge dough or a milk bread, was also grilled by placing it on the same beef-fat slicked grill the burger was cooked on, based on the little bit of flat-browned crumb you can see from certain angles
>Toppings clearly include ketchup and lettuce; sour pickle slices and minced onion would also have been a pretty standard load out for such a chain, and possibly mustard
thats that HA wyan burger right?
>>7552562
you know what they call a quarter pounder with cheese in Paris?
Watching a good movie now, thanks OP
>wtf
We chatted with Dave Watts, head chef at The Cotswold House Hotel, who gave us his spin on the Big Kahuna burger so you can try it at home.
Hopefully there'll be less bloodshed straight after...
Makes 12 patties at 160gm each
3 x Large onions (peeled and finely diced)
75gm Cotswold gold rapeseed oil
1x pinch salt
2kg minced Chuck steak from 21day dry aged beef
3 x large pinch salt
Good grind of fresh black pepper
20g Worcestershire sauce
5g or 5 x shakes of fish sauce (adds a great salty flavour, don’t let the name put you off)
3 x heaped dessert spoons of Dijon mustard
5g or 3 x large sprigs Tarragon picked and finely chopped
70g curly parsley (30g picked weight) finely chopped
To finish/ garnish
4 x gherkins/pickles (thinly sliced lengthways)
Spicy tomato relish
12 x large white burger baps (we make our own but you can buy great quality baps from your local baker)
Suitable melting cheese to your taste. I use Ogle Shield which is a fantastic unpasteurised Somerset jersey milk cheese, perfect for that melting, glossy, gooey burger cheese.
Method
Place the oil, diced onion and a pinch of salt into a heavy bottomed pan, place onto a medium heat and cook, stirring occasionally until golden brown. This will take 20-25minutes. Be careful not to burn the onions; as they start to colour they release more sugars and will stick to the pan and burn more easily.
Whilst the onions are sweating prepare the herbs and the other ingredients to add to the mince. Place this all into a large bowl and add the mince. When the onions are golden brown remove them from the heat and allow them to cool to room temperature. When the onions are cool add them to the bowl of mince and mix well with clean hands, as if you were making bread, incorporating all of the ingredients. Cover and allow to cool in the fridge for 1-2 hrs. This allows the mix to rest and helps to gel it all together. Weight the mix into 160gm balls and flatten to your desired thickness.
>>7552899
I dont remember asking you a god damn thing!!!
sealab anyone?
