👨‍🍳Instructions

1. 1

   For the Buns

2. 2

   In the bowl of a stand mixer fitted with a dough hook, combine the flour, dry milk powder, sugar, salt, and yeast. Stir to combine.

3. 3

   Add the eggs, egg yolk, and water. Mix on low speed until a shaggy dough forms.

4. 4

   With the mixer running on low speed, add the butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next.

5. 5

   Once all the butter is incorporated, increase the speed to medium-high. Knead for 15-20 minutes, or until the dough becomes smooth, shiny, and begins pulling away from the sides of the bowl.

6. 6

   Transfer the dough to a lightly greased bowl using a rubber spatula, shaping it into a ball. Cover with plastic wrap or a plate, and let rise at room temperature for one hour.

7. 7

   Transfer the dough to the refrigerator and chill for at least eight hours or up to 12 hours.

8. 8

   Divide the dough into six equal portions, about 125 grams each.

9. 9

   Shape each portion into a tight ball using the cup-and-roll method. Fold the edges underneath, then roll the dough against a clean surface using your palm to create tension.

10. 10

    Place the dough balls onto a parchment-lined baking sheet. If using ring molds, place one around each dough ball. Cover loosely with plastic wrap.

11. 11

    Let the buns proof until very puffy, one to three hours depending on room temperature.

12. 12

    Preheat the oven to 375°F (190°C). While the oven preheats, transfer the buns to the refrigerator for a few minutes to firm slightly.

13. 13

    Whisk together the egg, egg white, and water for the egg wash. Brush over the buns and sprinkle with sesame seeds, if desired.

14. 14

    Bake for 16-18 minutes, or until golden brown and the buns reach an internal temperature of 190°F (88°C).

15. 15

    Remove from the oven and let cool completely.

16. 16

    For the Burger Patties

17. 17

    In a large bowl, combine the ground chuck, brisket, and short rib. Season with salt and pepper.

18. 18

    Using your hands, gently mix until just combined. Avoid overworking the meat.

19. 19

    Divide the mixture into 12 equal portions, about four ounces (113 grams) each.

20. 20

    Lightly shape each portion into a loose ball, then press into patties about ½-¾ inch thick. Keep the edges slightly thicker than the centers.

21. 21

    Transfer the patties to a parchment-lined tray, cover, and refrigerate for at least one hour or up to 12 hours.

22. 22

    For the Caramelized Onions

23. 23

    Heat the butter and oil together in a wide sauté pan over medium heat.

24. 24

    Add the onions and cook low and slow until soft and translucent but not browned, about eight minutes.

25. 25

    Add a splash of water and continue cooking for 30-45 minutes, stirring occasionally and adding more water as needed to prevent sticking, until the onions are deeply golden and caramelized.

26. 26

    Remove from the heat and keep warm.

27. 27

    For the Quick Pickles

28. 28

    Place the sliced cucumbers into a heatproof bowl or jar.

29. 29

    In a small saucepan, combine the vinegar, water, sugar, salt, garlic, peppercorns, bay leaf, and red pepper flakes.

30. 30

    Bring the mixture to a simmer, stirring until the sugar and salt dissolve.

31. 31

    Pour the hot brine over the cucumbers, ensuring they are fully submerged.

32. 32

    Let cool to room temperature, then refrigerate for at least one hour before serving.

33. 33

    For the Burger Sauce

34. 34

    In a medium bowl, whisk together the mayonnaise, ketchup, and Dijon mustard.

35. 35

    Stir in the chopped gherkins, gherkin brine, vinegar, garlic powder, onion powder, smoked paprika, black pepper, and salt.

36. 36

    Mix until smooth and fully combined.

37. 37

    Taste and adjust the seasoning or vinegar as needed.

38. 38

    Refrigerate until ready to use. For best flavor, chill overnight.

39. 39

    Cook the Burger Patties

40. 40

    Preheat a cast iron skillet or flat top griddle over medium-high heat until very hot, just below smoking.

41. 41

    Lightly oil the cooking surface.

42. 42

    Add the patties and gently press to ensure full contact with the pan. Do not smash aggressively.

43. 43

    Cook for two to three minutes without moving, until a deep brown crust forms.

44. 44

    Flip and immediately top each patty with cheese. Cook for another one to two minutes, until the cheese melts and the burgers are cooked through but still juicy.

45. 45

    Transfer to a tray and let rest briefly.

46. 46

    Toast the Buns

47. 47

    Slice the buns in half and toast cut-side down in a buttered pan until golden brown and crisp.

48. 48

    Turn off the heat, cover the pan with a lid, and steam the buns for two to three minutes to soften.

49. 49

    Assemble the Burgers

50. 50

    Spread burger sauce onto the bottom buns.

51. 51

    Add shredded lettuce and sliced tomato.

52. 52

    Place the first cheeseburger patty on top.

53. 53

    Add a layer of quick pickles.

54. 54

    Stack the second cheeseburger patty on top.

55. 55

    Sprinkle with diced red onion.

56. 56

    Add a spoonful of caramelized onions.

57. 57

    Spread more burger sauce onto the top buns and close the burgers.

58. 58

    Gently press to set the layers.

59. 59

    Let the burgers rest for one minute before slicing and serving immediately.