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Here's the 1 person version. I wanted to make one for Zefirro, if he could have survived a little longer.\nI can eat a lot, but barely could finish it.\n\nTruth be told, what we talked about with Zefirro, would actually be twice this big, but that would be ridiculous. xD Plus I'm not sure I could properly cook a 1 kg patty in the frying pan. Even this is a challenge.\n\nAnyway, here's how I made it:\n\nThe big ass bun:\n\nFor two big buns, I measured 500 g flour, 25g yeast, 12,5g sugar, 5g salt, 250ml water, 1 tablespoon of sunflower oil, 1 egg yellow.\n\nYou mix the flour and the salt in a big bowl, which you will also knead the dough. Then you push the flour from the center to the sides, so that you get a volcano looking hole.\nMeanwhile, in lukewarm water, you dissolve and stir the sugar and the yeast. I just do that in a mug.\nWhen ready, you pour it into the center of the \"volcano\" hole of the flour. From the sides, you gently spoon/scrape the flour, so that it perfectly covers the liquid. Don't mix it up yet! Cover the bowl - some use cloth, or a towel; I usually cover it with another bowl.\nDepending on the temperature, it should \"erupt\" in about 5-15 minutes. The mixture foams up, as you will see. Doesn't have to go crazy, so if a spoon worth rose up, then you're already good to go.\n\nGet a small bowl or similar, to separate an egg's white, and then drop the yellow into the center of the \"erupted volcano\" (totally professional term xD). Also add a tablespoon of oil, then start mixing first the center, so that you make sure that your egg yellow gets mixed in evenly. Start working in the flour from the sides, and mix the whole thing with a spoon until you get most of the dirty job done. Then start kneading it with your hands. I usually knead it until it starts ripping so to say. You'll see what I mean. If not, knead it until you're sure it's properly worked. :3\nOnce you got a basic dough, cover it, and let it rest and rise a bit.\nBtw, you may also do just 1 portion. Simply use half of everything. No need to halve the egg. xD The more egg yellow, the merrier, actually.\n\nAfter about half an hour, I knead the dough again a bit, then cut it in half, cause I made 2 portions. I take one of them, oil my hand up a bit, so it does't stick that much, knead it, shape it round and then put it into my bread baking tray.\nThen I take my egg white, a kitchen brush, and mix it with equal part water. Next, I use the brush to properly brush up the dough. After that, I sparingly sprinkle flax seeds on the wet dough first, then generously sesame seeds. Thanks to the diluted egg whites, the seeds stick to the dough, and it won't dry out while baking. Don't worry about seeds falling onto the baking tray. Because next, you cover it, let it rest, and as it rises and spreads a bit, it will \"pick\" the seeds up, as well as the egg white mixture that may flow down a bit.\nIn about 15 minutes, you can pre-heat your oven to 180 ⁰C for 10 minutes (I actually prefer using a grill-hotair-microwave in hot-air mode). When ready, make sure to open your oven first, and put your baking tray in there with your bun as quickly as possible. After about 20 minutes, your bun should be perfectly baked. When preparing the hamburger, I usually let the bun rest a few minutes, then gently cut in half with a cake cutting knife.\n\n\nThe burger patty:\n\nI use pork mince, with maximum 20% fat content. For 1 hamburger, I use 500g. I added 5g salt (maybe a bit much even for my taste), about 2,5 g pepper, and crushed 3 fat pieces of garlic. Never taste raw pork, or you will risk growing pets inside you! Mix it together until it forms into a dough-like paste. Work it properly with your hands. Then I take a plate like the above, and flatten it into one huge patty. About 2 cm thick. I run my fingers under it from the sides, gently, so it doesn't rip. It's fairly easy to get it out from the plate in one piece.\nMeanwhile I get about 0,5cm sunflower oil heated up in a non-stick frying pan (btw, my baking tray is non-stick, too - otherwise, use baking paper!). Then I put the patty in the oil and start cooking. I usually spoon hot oil on top from the sides, and do my best to keep flattening the patty. Otherwise it just rises up. I usually press it, or keep flattening with the back of the spoon in a circling motion. I use medium heat.\nWhen I see that the side of the bottom is cooked brown, I take a spatula, gently get it under the patty, and with the spoon supporting the other side, I turn it around. Then I keep cooking it the same way. Once this side is cooked, too, I flip it again, and cook some more, until it gets a nice, deep red/brown color. Careful not to burn it!\n\nNext, I take the cooked burger out, put it on a plate, and add cheese on top of it. Then I put it like this under the microwave's grill function for 5 minutes. For me, it melts the cheese, but doesn't burn it. Know your grill!\nThen I switch to hot air, and give it another 5 minutes on 180 ⁰C.\nI hope I don't dry it out too much like this, but I prefer that to getting worms from an undercooked patty. xD\n\nAssembling the hamburger:\n\nTo the bottom of the bun (cut in half), I added Hellman's burger sauce. Then tomato slices. Salt and pepper. Then salad leaves... ah right, it's called lettuce. xD Then on top of that the cooked burger patty with the melted cheese on it. Finally, I added Hellman's barbeque sauce on the top inside of the bun, and put it onto the patty. The result is up there. :3\n\n~~~\n\nSo yeah, minimum 250g bun, cooked mince pork is usually minimum 250g (from 500g mince - a loooot of water evaporates from it).\nI'm impressed that I could eat a more than half a kilogram hamburger. Yes, it's my all-day meal.\n\nFML that I didn't get to stuff one of these into Zefirro...\n\nAnyways, I hope somebody tries making one!\nThat's on a large plate, bigger than my two average male fists. It's already a giant burger. :9\n\nYes, this is a one time food submission, in memory of Zefirro ~ rest in peace, chef!","description_bbcode_parsed":"I talked to Zefirro about making a gigantic hamburger. Here's the 1 person version. I wanted to make one for Zefirro, if he could have survived a little longer.
I can eat a lot, but barely could finish it.
Truth be told, what we talked about with Zefirro, would actually be twice this big, but that would be ridiculous. xD Plus I'm not sure I could properly cook a 1 kg patty in the frying pan. Even this is a challenge.
Anyway, here's how I made it:
The big ass bun:
For two big buns, I measured 500 g flour, 25g yeast, 12,5g sugar, 5g salt, 250ml water, 1 tablespoon of sunflower oil, 1 egg yellow.
You mix the flour and the salt in a big bowl, which you will also knead the dough. Then you push the flour from the center to the sides, so that you get a volcano looking hole.
Meanwhile, in lukewarm water, you dissolve and stir the sugar and the yeast. I just do that in a mug.
When ready, you pour it into the center of the "volcano" hole of the flour. From the sides, you gently spoon/scrape the flour, so that it perfectly covers the liquid. Don't mix it up yet! Cover the bowl - some use cloth, or a towel; I usually cover it with another bowl.
Depending on the temperature, it should "erupt" in about 5-15 minutes. The mixture foams up, as you will see. Doesn't have to go crazy, so if a spoon worth rose up, then you're already good to go.
Get a small bowl or similar, to separate an egg's white, and then drop the yellow into the center of the "erupted volcano" (totally professional term xD). Also add a tablespoon of oil, then start mixing first the center, so that you make sure that your egg yellow gets mixed in evenly. Start working in the flour from the sides, and mix the whole thing with a spoon until you get most of the dirty job done. Then start kneading it with your hands. I usually knead it until it starts ripping so to say. You'll see what I mean. If not, knead it until you're sure it's properly worked. :3
Once you got a basic dough, cover it, and let it rest and rise a bit.
Btw, you may also do just 1 portion. Simply use half of everything. No need to halve the egg. xD The more egg yellow, the merrier, actually.
After about half an hour, I knead the dough again a bit, then cut it in half, cause I made 2 portions. I take one of them, oil my hand up a bit, so it does't stick that much, knead it, shape it round and then put it into my bread baking tray.
Then I take my egg white, a kitchen brush, and mix it with equal part water. Next, I use the brush to properly brush up the dough. After that, I sparingly sprinkle flax seeds on the wet dough first, then generously sesame seeds. Thanks to the diluted egg whites, the seeds stick to the dough, and it won't dry out while baking. Don't worry about seeds falling onto the baking tray. Because next, you cover it, let it rest, and as it rises and spreads a bit, it will "pick" the seeds up, as well as the egg white mixture that may flow down a bit.
In about 15 minutes, you can pre-heat your oven to 180 ⁰C for 10 minutes (I actually prefer using a grill-hotair-microwave in hot-air mode). When ready, make sure to open your oven first, and put your baking tray in there with your bun as quickly as possible. After about 20 minutes, your bun should be perfectly baked. When preparing the hamburger, I usually let the bun rest a few minutes, then gently cut in half with a cake cutting knife.
The burger patty:
I use pork mince, with maximum 20% fat content. For 1 hamburger, I use 500g. I added 5g salt (maybe a bit much even for my taste), about 2,5 g pepper, and crushed 3 fat pieces of garlic. Never taste raw pork, or you will risk growing pets inside you! Mix it together until it forms into a dough-like paste. Work it properly with your hands. Then I take a plate like the above, and flatten it into one huge patty. About 2 cm thick. I run my fingers under it from the sides, gently, so it doesn't rip. It's fairly easy to get it out from the plate in one piece.
Meanwhile I get about 0,5cm sunflower oil heated up in a non-stick frying pan (btw, my baking tray is non-stick, too - otherwise, use baking paper!). Then I put the patty in the oil and start cooking. I usually spoon hot oil on top from the sides, and do my best to keep flattening the patty. Otherwise it just rises up. I usually press it, or keep flattening with the back of the spoon in a circling motion. I use medium heat.
When I see that the side of the bottom is cooked brown, I take a spatula, gently get it under the patty, and with the spoon supporting the other side, I turn it around. Then I keep cooking it the same way. Once this side is cooked, too, I flip it again, and cook some more, until it gets a nice, deep red/brown color. Careful not to burn it!
Next, I take the cooked burger out, put it on a plate, and add cheese on top of it. Then I put it like this under the microwave's grill function for 5 minutes. For me, it melts the cheese, but doesn't burn it. Know your grill!
Then I switch to hot air, and give it another 5 minutes on 180 ⁰C.
I hope I don't dry it out too much like this, but I prefer that to getting worms from an undercooked patty. xD
Assembling the hamburger:
To the bottom of the bun (cut in half), I added Hellman's burger sauce. Then tomato slices. Salt and pepper. Then salad leaves... ah right, it's called lettuce. xD Then on top of that the cooked burger patty with the melted cheese on it. Finally, I added Hellman's barbeque sauce on the top inside of the bun, and put it onto the patty. The result is up there. :3
~~~
So yeah, minimum 250g bun, cooked mince pork is usually minimum 250g (from 500g mince - a loooot of water evaporates from it).
I'm impressed that I could eat a more than half a kilogram hamburger. Yes, it's my all-day meal.
FML that I didn't get to stuff one of these into Zefirro...
Anyways, I hope somebody tries making one!
That's on a large plate, bigger than my two average male fists. It's already a giant burger. :9
Yes, this is a one time food submission, in memory of Zefirro ~ rest in peace, chef!","writing":"","writing_bbcode_parsed":"","pools_count":0,"title":">0,5 Kg Giga burger (for Zefirro's memory)","deleted":"f","public":"t","mimetype":"image/jpeg","pagecount":"1","rating_id":"0","rating_name":"General","ratings":[],"submission_type_id":"1","type_name":"Picture/Pinup","guest_block":"t","friends_only":"f","comments_count":"17","views":"31"}