Guy Fieri Planet Hollywood Observatory Disney Springs Florida
This is the burger…THE ONE…the only one…
This has been great fun re-creating Guy Fieri’s NYC award winning burger, this is some great eating. Top tip…have all the toppings made and ready to assemble so when you come to cook the burger it is just a job of assembling this outstanding glorious burger.
Perfectly smashed and grilled this seasoned 80/20 burger, seared with a crust is succulent and juicy, topped with cheddar cheese, applewood smoked bacon, six cheese mac n cheese, LTOP, (lettuce, tomato, onion pickles), crispy onion straws, donkey sauce (roasted garlic mustard mayonnaise) and served in a garlic buttery double toasted burger infused brioche bun, that’s all.
Ingredients
(makes 4)
TOP TIP… Have everything prepped, cooked and ready to go before you cook the burger.
(Check list… softened garlic butter, bun, crispy cooked bacon, warm cooked mac n cheese, cheddar slice, LTOP, hot crispy onion straws and donkey sauce) !
The Burger
1 kg 80/20 twice ground chuck steak
(80/20 is the meat to fat ratio generally 60 % chuck, 20% short rib, 20% ribeye)
10g-15g sea salt
1 glug vegetable oil
Burger Toppings
8 crispy slices applewood smoked bacon roughly chopped after cooked
4 slices cheddar cheese
1 finely shredded iceberg lettuce tossed in 1 tsp red wine vinegar
2 tomatoes super thinly sliced and seasoned with salt and black pepper
1 red onion finely sliced in rings
1 large dill pickle sliced
The Bun
4 tbsp butter melted
1 tsp grated garlic
Crispy Onion Straws
2 large white onions halved and finely sliced longwise
1 cup all purpose flower
1 tbsp cornstarch (gives extra crunch)
1 tsp sea salt
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 ltr vegetable oil for cooking
Method
Combine all the dry ingredients, mix well, dredge the onions in the seasoned flour, dust off a little and fry in batches at 180 C / 350 F for a couple of minutes until golden and crispy, drain on paper towel and reserve ready to use.
Six Cheese Mac n Cheese
500g small elbow macaroni pasta cooked and drained
4 tbsp butter
4 tbsp all purpose flour
1 ltr full fat cream milk
1/4 tsp grated nutmeg
100g smoked gouda cheese block
100g sharp white cheddar block
100g fontina or Parmesan block
60g Provolone block
60g Emmental cheese block
60g Gruyère cheese block
1 tsp white pepper
Method
Melt the butter, stir in the flour and cook on a low heat for 5 minutes, start to add the cold milk a cup at a time and whisk in each time until smooth, repeat until all the milk has been incorporated, and you have a medium thick sauce, add the nutmeg, white pepper and stir to combine.
Grate all the cheeses, this really makes a difference as pre grated cheese is generally coated in potato starch to stop the cheese from clumping.
On a gentle low simmer cook the sauce for 15 minutes stirring all the time, do not let the sauce catch on the bottom of the pan, add the cheeses one at a time and stir in to combine, taste and season with salt if needed. Stir in the cooked macaroni and combine well, set aside ready to top the burger.
MAC N CHEESE SUPER SPEEDY RECIPE AND GLUTEN FREE
Add to a pan on a gentle heat 2 cups of full fat milk, 1 tbsp butter, 225g velveeta cheese cubed, 1 cup sharp cheddar, 1 cup smoked Gouda, bring to a gentle simmer and keep stirring to combine until you have a thick smooth sauce, season with salt and black pepper to taste, add your cooked elbow macaroni and mix throughly.
Donkey Sauce
8 cloves roasted garlic
6 tbsp mayonnaise
1 tsp Worcestershire sauce
1 tsp yellow mustard
1 pinch sea salt
1 pinch black pepper
Simply blitz to combine…
Let’s make this bad boy !
Toast the Bun
Mix the garlic and melted butter together and generously spread on the top and bottom of the buns. On a hot flat top or cast iron skillet toast the buns garlic butter side down first then turn over and toast the other side, use a spatula to press the buns down slightly for a full toasting. Place on your plate ready to load.
To Cook the Burger
Divide the chuck mince into 4 equal Pattie balls, generously season with salt all over the balls. Heat your flat top or skillet hot on a medium high heat, place the chuck mince balls in the skillet and sear for 30 seconds, using a burger press or 2 spatulas crush the burger down in one move only it to a pattie around 1” thick.
Sear for a further 1 1/2 minutes to form a crust, turn the burger over and place the burger in a different spot in the pan, sear for 1 minute then top the burger with a slice of cheddar, 2 slices of the chopped bacon and 2 generous large spoons of the mac n cheese, cover the burger with a dome and squirt two dashes of water under to dome to steam the burger, melt the cheese slice and heat the mac n cheese, cook for a further 1 minute.
To Assemble the Burger
Generously spread the donkey sauce on the top and bottom of the toasted bun.
Place the loaded burger on the base of the bun.
Next slices of red onion, tomato and shredded iceberg on top.
Next the crispy onion straws pile high.
Finish with dill pickles and toasted bun lid, secure with a skewer.
Tuck and roll with people that love you and lots of paper roll!
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