The Big Kahuna Burger - Chef Recipe by Tapos Singha

Ingredients

150g Wagyu brisket mince 80/20 fat ratio
Pinch salt
80g curly fries
60g Fat Freddy's burger sauce (see ingredient list below)

One slice American yellow burger cheese
Two slices American bacon

Burger sauce:

Whole egg mayo
American yellow mustard
Gherkin relish
Sugar
White wine vinegar
Smoked paprika
Garlic powder
Onion powder.

30g smoky BBQ sauce
30g dill pickle
30g liquid cheddar cheese
1 Brioche burger bun

Method

Patty:

50/50 brisket and chuck with 20% fat, get that from your local butcher.

Brisket brings good beefy flavour and chuck for texture. Gently roll into a ball then press down into round patty that is slightly larger
than your bun to allow for shrinkage.

Fat Freddy’s Burger sauce:

Combine all the ingredients in a small bowl or jar and stir until smooth.

Cook:

Cook burger patty for 1-1.5 minutes, press down lightly with spatula.

Flip, then immediately top with sliced cheese, cook for another 1-1.5 minutes (until cheese melts by itself) then transfer burgers to a tray to rest for a minute.

Cook American bacon or normal bacon until crispy. In the meantime, grill/toast burger buns.

Curly fries:

Cook fries or curly fries in the air fryer until crispy and mix in a bowl with liquid cheddar cheese.

Assemble:

Please assemble in the following order.

Bottom bun, curly fries with liquid cheddar cheese, beef patty with American cheese, crispy bacon, smoky BBQ sauce, sliced pickle, curly fries again, burger sauce, top bun.