ChefSteps

We’re looking at National Hamburger Day!

What better way to celebrate than with these ultimate smash burgers?

You’ll need:
454 g Brisket
15 g Egg yolks, (1 yolk per pound of ground beef)

Flipping good:

Separate your brisket into lean meat and fat to get those ratios on point. Dice and get it cold as possible. Then get to grindin’!

Add your salt and gelatin to the ground beef, weigh out your quarter pounders, lightly squeeze to cream and bind.

Get your chosen cooking option to maximum heat, add 2 burgers at a time, and smash with spatula to quarter-inch thickness and add cheese.

Serve and watch your guests enjoy!

Mouth-watering, juicy and delicious.

For more summer specials, check out chefsteps.com.

For the full recipe and a smoother, more custom cooking experience, check the link in the comments to access a 14 day free trial of StudioPass.

Crunchy, golden pork belly with tender, melt-in-your-mouth meat underneath.

The full recipe is linked in the comments.

This is our take on Chinatown-style crispy pork belly: deeply seasoned meat, a glassy-crisp skin, and a final roast that turns the surface into a shattering crust.

The key is time. Cure the pork, cook it sous vide until tender, then dry the skin uncovered in the fridge so it can crisp properly in the oven.

Ingredients:
5 g dried sand ginger
4 g white peppercorn
48 g kosher salt
0.5 g five-spice powder
3 g granulated sugar
1 g MSG
900 g skin-on pork belly

Method:
Toast and grind the spices into a seasoned salt cure.

Cure the pork belly, then cook sous vide at 154°F / 68°C for 16 hours.

Dry uncovered in the fridge, then roast hot until the skin is crisp and golden.

Slice skin-side down and serve with the reserved dipping salt.

Full recipe + breakdown linked in the comments.