CakeM1x
is Blowin Smoke!
- Joined
- Apr 23, 2012
- Location
- Madison, WI
There is a Burger Throwdown going on so I decided to give the modern cuisine mushroom swiss burger a go. I remember seeing a pic of it in the past and just thought how ridiculous the amount of work Nathan Myhrvold put into this thing. The pic that inspired it all.
I started out making the cheese. I couldn't find Conte so I substituded in gruyere.
Into the bath at 167F for about 45 minutes.
Melted
Blended up and into the mold she goes
Chilled and formed
Next was the mushroom stock and brown beef stock needed for some other steps. Shallot, crimini mushrooms, and water
Into the pressure cooker
Mushroom broth done. I had to make this twice because the first one sprayed all over when my seive broke as I was pressing the mushrooms. I was not very happy.
Brown beef stock with beef soup bones and some short rib trimmings. Saved the rendered fat for the bun glaze.
Done after 1.5 hours in the pressure cooker
I also made a tomato confit. Roasted tomatos for about 5 hours with garlic, thyme, and basil
Peeled
Ready for the oven
Closeup
Done and bagged for the glaze
Uncompressed tomato
Compressed
Iceberg lettuce vac'd in the chamber for 20mins with water+liquid smoke. Only have a pre vac'd pic.
For the dough I made a "sponge" 48 hours ahead of time which was just dough/yeast/water. Then it was added to some other ingredients.
Premixed
Whip it up!
Then to rest for about 2hours total and baked in a 4.5" ring
I made my burger mix out of about 60% chuck and 40% short ribs
grinding away
Formed and ready
Then we made the mushroom ketchup
Sauteed til liquid evaporates then blended up
Also Sauteed some ****ake mushrooms while the grill came up in beef tallow from the roasted bones/fat
Firing up the joe jr
Burgers on
Cheesed
Resting
Finally done. Forgot to take a pic after adding the beef suet/tomato confit glaze
It was very good and a ton of flavor going on. This was umami in your face. Thanks for lookin!'
I started out making the cheese. I couldn't find Conte so I substituded in gruyere.
Into the bath at 167F for about 45 minutes.
Melted
Blended up and into the mold she goes
Chilled and formed
Next was the mushroom stock and brown beef stock needed for some other steps. Shallot, crimini mushrooms, and water
Into the pressure cooker
Mushroom broth done. I had to make this twice because the first one sprayed all over when my seive broke as I was pressing the mushrooms. I was not very happy.
Brown beef stock with beef soup bones and some short rib trimmings. Saved the rendered fat for the bun glaze.
Done after 1.5 hours in the pressure cooker
I also made a tomato confit. Roasted tomatos for about 5 hours with garlic, thyme, and basil
Peeled
Ready for the oven
Closeup
Done and bagged for the glaze
Uncompressed tomato
Compressed
Iceberg lettuce vac'd in the chamber for 20mins with water+liquid smoke. Only have a pre vac'd pic.
For the dough I made a "sponge" 48 hours ahead of time which was just dough/yeast/water. Then it was added to some other ingredients.
Premixed
Whip it up!
Then to rest for about 2hours total and baked in a 4.5" ring
I made my burger mix out of about 60% chuck and 40% short ribs
grinding away
Formed and ready
Then we made the mushroom ketchup
Sauteed til liquid evaporates then blended up
Also Sauteed some ****ake mushrooms while the grill came up in beef tallow from the roasted bones/fat
Firing up the joe jr
Burgers on
Cheesed
Resting
Finally done. Forgot to take a pic after adding the beef suet/tomato confit glaze
It was very good and a ton of flavor going on. This was umami in your face. Thanks for lookin!'
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