Imgur Album

Special Ingredients

None

Special Equipment

Food Processor

Brioche Buns:

4 cups all-purpose flour

1 stick of butter

1/2 cup milk

2.5 tsp yeast

2tsp honey

5 eggs plus one more yolk

2tsp vanilla

5 tbsp sugar

1.5 tsp salt

Activate the yeast by mixing it with the milk and honey in a bowl. When the yeast is bubbling, whisk in the eggs and vanilla. To the wet ingredients, add all of the dry ingredients, keeping the butter out for later. Knead this dough with the dough hook attachment for 5-7 minutes until it’s smooth. It won’t form a ball, yet. Once smooth, divide the butter into 4 segments and add them one at a time, allowing them to be incorporated over the course of 2-3 minutes before adding the next one. When all of the butter is incorporated into the dough, turn the mixer up to 6 and knead it aggressively on this level for 10-15 minutes. The dough will start to form a ball and will pull away from the sides of the bowl.

Turn the dough ball out onto a floured surface. Dust with flour and fold in the edges and flip the dough ball, exposing a smooth, floured surface. Return the dough ball to a clean and dry bowl, cover with Saran Wrap, and allow to proof and rise for 3 hours.

After 3 hours, divide into 8 equal parts, and fold into smooth balls. Place these on a baking sheet covered in parchment paper. Brush on an egg wash and sprinkle coarse kosher salt on the top. Bake at 325ºF for 38 minutes and then allow to rest on the counter for 20 minutes.

Old Bay Seasoning:

1 tablespoon salt

1 tablespoon celery seed

1 tablespoon smoked paprika

1 teaspoon dry mustard

1 teaspoon ground ginger

4 bay leaves

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/4 teaspoon crushed red pepper

1/8 teaspoon nutmeg

1/8 teaspoon cardamom

1/8 teaspoon allspice

1/8 teaspoon cinnamon

4-5 cloves

Just make sure these are ground together as finely as possible.

Butter:

1 quart of heavy cream

1 flour sack cloth

1 hand mixer

Beat the heavy cream for approximately 10-15 minutes until the volume collapses and the buttermilk breaks from the butter fat. Strain the butter through a flour sack cloth, twisted tightly, and set in a colander inside a bowl. Transfer the butter ball to the fridge to harden and cool.

Burger:

Slice your roast against the grain in 1/2 inch slices. Working in small batches, pulse for 10-15 seconds in the food processor and transfer to a bowl. Pick through, by hand, to remove any tough or stringy bits of sinew, gristle, or connective tissue.

Add one tablespoon of old bay per pound of meat. Add one egg for binding. Form into 1/2lbs patties and cook in an oiled, hot cast iron pan. Take care to flip them gently and infrequently.

Steam the crab legs and remove the meat from the shell. On low to medium-low heat, poach the crab in 2 tablespoons of butter to keep it warm and moist while the rest is being prepared.

Hollandaise:

Construct a double boiler by placing a metal mixing bowl inside a slightly smaller pan with an inch of water in the bottom. On medium to medium-high heat, whisk 4 egg yolks in the bowl. Add the juice of one strained lemon and continue whisking until the color has changed opaque and the volume has doubled. Melt 4oz butter in a bowl in the microwave and add it a trickle at a time while whisking to incorporate. Add a dash of salt and a pinch of old bay.

Roast the asparagus in the oven on 450ºF with olive oil and salt.

Assemble the burger and serve.