Sichuan Style Vinegar Chili Double Cheeseburger
A bold fusion burger featuring juicy double beef patties, melted cheese, and Sichuan-style blistered green chilies finished with a sharp vinegar and soy glaze.
This burger bridges East and West by pairing a classic American double cheeseburger with the sharp, acidic heat of Sichuan-style blistered peppers. The use of dark vinegar is a professional chefs secret to cutting through the heavy fats of the beef and brioche, creating a perfectly balanced bite.
Ingredients
- 2 homemade brioche buns
- 400 g ground beef (high fat ratio)
- 4 slices cheddar cheese
- 6 green finger chilies
- 2 tbsp dark vinegar
- 1 tbsp soy sauce
- 100 g mayonnaise
- 1 tbsp sriracha
- 1 tsp sambal chili
- 1 tsp yellow mustard
- 12 lemon (juiced)
- to taste black pepper and paprika
- optional Korean-style ketchup
Instructions
- 1Combine the wet ingredients
Begin preparing the brioche dough by weighing out the fresh milk and pouring it into a mixing bowl. This will be mixed with the other liquid ingredients and eventually combined with the dry components to create a soft, enriched dough.
Tip: Keep the yeast and salt separate during the initial stages of mixing to ensure the yeast remains active and viable. - 2Mix the dough ingredients
Combine the flour, sugar, honey, condensed milk, yeast, eggs, and milk in the mixer bowl. Use a dough hook attachment to mix on low speed until the dry ingredients are fully hydrated and a shaggy mass begins to form. Ensure that the salt and yeast are kept apart initially to maintain yeast activity.
Tip: Starting on low speed prevents flour from splashing out of the bowl and allows for a more even initial hydration of the proteins. - 3Check for gluten development
Increase the mixer speed to high and continue kneading until the dough becomes smooth and elastic. Perform a windowpane test by gently stretching a small piece of dough; it should form a thin, translucent membrane without tearing. This level of gluten development is essential for the structure of soft brioche.
Tip: If the dough tears jaggedly, continue mixing for another 2-3 minutes and test again. - 4Incorporate the butter
Once the gluten is well-developed, add the softened butter to the mixer in large chunks. Continue mixing until the butter is completely incorporated and the dough becomes shiny and rich. Allow the finished dough to rest for 40 minutes to relax the gluten and begin the first fermentation.
Tip: The butter must be softened to room temperature so it emulsifies into the dough smoothly without leaving greasy pockets. - 5Portion and shape the buns
Divide the rested brioche dough into uniform portions weighing 70g each. On a clean marble or stone surface, use your palms to roll each portion into a tight, smooth ball. Let these shaped rounds rest for another 20 minutes before the final proofing stage.
Tip: Tension is key; make sure the surface of the dough balls is taut to ensure they rise upward rather than spreading outward. - 6Apply the egg wash
Once the buns have proofed at 36°C and doubled in size gently brush the tops with a liquid egg wash. This will give the finished brioche a beautiful golden brown sheen and perfectly prepare them for their final garnish.
Tip: Be very gentle when brushing so you do not deflate the air bubbles in the proofed dough. - 7Garnish and Bake
With the buns proofed and egg-washed, sprinkle a pinch of black sesame seeds onto the center. Transfer to the oven and bake at 210°C top heat and 180°C bottom heat for 10 minutes until the crust is a deep golden brown.
Tip: Apply the egg wash with a gentle touch so that you do not deflate the carefully proofed dough. - 8Add sriracha to the sauce base
To build the signature spicy burger sauce, squeeze the red sriracha into a metal container along with the mayonnaise. This sauce will deliver the perfect balance of heat and creaminess to complement the rich beef patties.
Tip: You can adjust the amount of sriracha used depending on how spicy you prefer your final burger to be. - 9Whisk the burger sauce
Add the remaining sauce ingredients, such as the sambal chili, mustard, lemon juice, black pepper, and paprika. Whisk everything together thoroughly with a spoon until the sauce takes on a vibrant orange color and a smooth, creamy texture.
Tip: Letting the sauce rest for a few minutes after mixing allows the diverse flavors to meld together fully. - 10Blister the green chilies
Heat oil in a small pot to 180°C and carefully submerge the whole green chilies. Deep-fry them, turning occasionally with tongs, until the skins begin to turn white and blister. This softens the peppers and intensifies their flavor.
Tip: Ensure the chilies are completely dry before adding them to the hot oil to prevent dangerous splattering. - 11Season the fried chilies
Remove the blistered chilies from the oil and transfer them to a metal container. Immediately pour dark vinegar and soy sauce over the hot peppers so they can absorb the sharp, tangy, and savory flavors.
Tip: Applying the vinegar and soy sauce while the peppers are still hot off the oil helps them absorb the marinade more effectively. - 12Sear the Beef and Melt Cheese
Sear the thick patties in a hot pan until a dark crust forms, then flip. Once flipped, place cheese slices on top and use a kitchen torch or a pan lid to melt the cheese thoroughly while the beef finishes cooking.
Tip: Ensure the pan is fully preheated before adding the patties to achieve a proper caramelized crust without overcooking the center.
