THE EVERY BURGER - INSPIRED BY RICK AND MORTY

For the Potato Brioche Bun:

Combine the flour, potato flour, sugar, yeast, and salt in the bowl of a stand mixer. Whisk to combine.

Add the eggs to the center of the flour mixture and begin mixing on low speed using the dough hook attachment.

Once the eggs are mostly incorporated into the dough, increase the speed until a smooth dough forms.

With the mixing running on medium, add small amounts of the softened butter to the dough, waiting until each piece is completely incorporated before adding the next.

Once all of the butter has been added, increase the speed to medium-high and continue mixing until the dough is smooth, elastic, and clears the sides of the mixing bowl.

Shape the dough on a clean (un-floured) work surface into a taught ball. Place the dough into a well-greased bowl and cover with plastic wrap.

Allow the dough to rise at room temperature for 1 - 1 ½ hours or until doubled in size.

Transfer the dough back to a clean work surface and press gently on the dough to flatten. Lift and fold the edges of the dough into the center, working your way around the circumference.

Once again, shape the dough into a taut ball and place it in a well-greased bowl. Cover with plastic wrap for 1 hour at room temperature, or alternatively, refrigerate the covered dough for 12-48 hours to further develop the flavor. *If refrigerating, let the dough sit out at room temperature for 2 hours before shaping.

Divide the dough into 8 equal portions. Shape each portion into a round. Transfer the dough balls onto a sheet tray lined with parchment paper. Gently flatten each round with your hand.

Cover the sheet tray loosely with a greased sheet of plastic. Once again, allow the dough to proof at room temperature for 45 minutes - 1 hour or until puffed. Toward the end of the proofing period, preheat the oven to 350 °F.

Brush the buns with the Egg Wash and sprinkle liberally with black and white sesame seeds. Bake in the preheated oven for 15-20 minutes or until golden brown and baked through.

Allow the burger buns to cool completely, at least 2 hours, before slicing and filling.

For the Babish Burger Mix:

Place the meat grinding tools in the freezer 1 hour before using.

Cut the beef into 1-inch cubes and place on a parchment-lined sheet tray. Freeze the beef until quite firm, but not frozen solid, about 20-22 minutes.

Using the medium-sized grinding plate, grind the meat cubes making sure to alternate each cut of beef for an even mixture.

Use immediately or portion and refrigerate until ready to use.

For the Hawaiian-Style Jucy Lucy:

Thinly slice the pineapple, then punch out the center core using a small pastry cutter.

Melt the butter in a small skillet over medium heat. Add the pineapple slices to the butter and cook until the pineapple and butter are both lightly browned.

Drain the pineapple slices on a paper towel-lined sheet tray.

Divide the Babish Burger Mix into two 4-ounce balls.

Using a medium plate lined with plastic wrap, smash the beef balls into patties about ⅛ inch thick patties.

To assemble: place the gouda cheese round onto the center of one of the patties. Place the remaining patty over top of the cheese patty and press firmly to seal the edges.

Preheat a large cast iron skillet or griddle over medium-high heat. Add the oil to the skillet and allow it to heat for 20-30 seconds, then add the jucy lucy patty to the skillet. Sprinkle the burger with salt and pepper.

Cook the patty for 2-3 minutes per side or until well browned on both sides. If the burger begins to swell with steam, poke a small hole in the center of the burger with a toothpick or small skewer.

Top the burger with the sliced Muenster cheese and 1 cooked pineapple ring. Add about 1 tablespoon of water to the griddle and immediately cover with a metal cloche. Cook the burger for 1 minute longer to melt the cheese.

Transfer the burger to a plate and set aside until ready to assemble (ideally within 5 minutes).

For the Cuban-Frita Style Smash Burger:

Cut the potato using an ⅛ inch julianne plate of a mandolin directly into a large bowl of ice water.

Rinse the potato sticks under cool running water until the water is no longer starchy. Set aside.

Bring a large high-walled skillet of water to 175°F. Add the potato sticks to the water and bring the temperature back up to 170 °F, then turn off the heat and cover the pot. Allow the potatoes to cook for 15 minutes, then carefully, remove the potatoes using a slotted spoon or fine mesh sieve.

Drain the potatoes on a paper towel-lined sheet tray. Pat any excess moisture from the potatoes and set aside.

Add the oil to a medium stock pot and heat to 325 °F. Once heated, carefully add the cooled and drained potato sticks to the oil. Cook the potatoes for 90 seconds or just until the potatoes begin to gain color but remain pale. Remove the potatoes using a slotted spoon or fine mesh sieve and let cool on paper towel-lined sheet tray.

Refrigerate the potato sticks until completely cooled, at leat 1 hour. Towards the end of the cooling period, preheat the same oil to 400 °F.

Carefully add the refrigerated potato sticks to the preheated oil. Cook the potatoes for 30 seconds or until the potatoes have turned golden brown and crisp. Remove the potatoes using a slotted spoon or fine mesh sieve and let cool on paper towel-lined sheet tray.

While the potato sticks are still warm, season generously with salt. Set aside until ready to assemble.

In a medium bowl, combine the water, ketchup, tomato paste, vinegar, sugar, garlic powder, onion powder, and hot sauce. Whisk to combine, then transfer the a squeeze bottle. Set aside until ready to assemble.

Combine the Babish Burger Mix with the white onion, garlic, cumin, and paprika. Fold the mixture until completely combined. Shape the burger meat into a two even 4-ounce balls.

Add one of the 4 ounce beef-blend balls to the skillet. Smash them with a very stiff metal spatula. The diameter of the patties should be about ½ inch wider than your bun to account for shrinkage.

Continue cooking the patties on the first side for about 1 minute to form a crust. Then, flip the burger and cook for an additional minute. Season the other side of the patty with salt and pepper.

Squeeze about 1-2 tablespoons of the reserved tomato mixture onto the burger. Continue to cook until the other side of the patty is well browned and most of the moisture has evaporated from the cuban fritas sauce, about 1-2 minutes.

Remove the burger from the heat and top with the matchstick potatoes. Set aside on a plate until ready to assemble (ideally within 5 minutes).

For the Animal Style Smash Burger:

Heat the oil in a medium skillet until shimmers over medium heat.

Add the onions to the skillet and cook until just beginning to brown. Deglaze the pan with 1 tablespoon of water, scraping up and dark pieces on the bottom of the pan.

Continue cooking the onions, adding water as necessary, until the onions have turns a rich golden brown, about 45 minutes - 1 hour. Set aside in a bowl until ready to assemble.

Divide the Babish Burger Mix into 4-ounce balls.

Preheat a large cast iron griddle or skillet over high-heat.

Add one of the beef balls to the skillet. Smash them with a very stiff metal spatula. The diameter of the patties should be about ½ inch wider than your bun to account for shrinkage.

Continue cooking the patties on the first side for about 1 minute to form a crust. Then, add a generous cheese of yellow mustard and flip the burger and cook for an additional minute. Season the other side of the patty with salt and pepper.

Top the burger with the american cheese and reserved caramelized onion. Continue to cook until the other side is well caramelized, 1-2 minutes.

Transfer the cooked burger to a plate and set aside until ready to assemble (ideally within 5 minutes).

For the Babish Every Burger:

In a small bowl, whisk together the teriyaki sauce and mayonnaise.

Spread 1 Tbsp of the sauce onto one of the bottom halves of the burger buns.

Add the Hawaiian-Style Jucy Lucy, bacon, and the other toasted bottom half of the burger buns. Then, layer the Cuban Fritas-Style Smash Burger and the Animal-Style Smash Burger on top of the middle bun.

Finally, finish the burger stack with a fried egg, lettuce, and another smear of the teriyaki sauce on the top bun.

Optionally, slice in half to reveal the beautiful cross section and enjoy!