The Spiciest Burger Ever
ID: fbb9ef0e...
An extremely hot gourmet burger crafted with fiery ingredients in every single layer. It features squid ink midnight buns, ghost pepper and Carolina Reaper cured bacon, spicy pickled cucumbers, custom-made 9-million Scoville American cheese, and a brutal hot pepper extract-infused mayo.
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🍳 Cooking Flow
Bake the squid ink Midnight Buns. → Make the 9 Million Scoville infused Death Sauce (spicy mayo) and the spicy pickles. → Cure the pork belly for 7 days, rub with Carolina Reapers, smoke, slice, and pan-fry into crispy bacon. → Melt cheddar cheese with milk, sodium citrate, and pepper extract to mold custom Spicy American Cheese slices. → Sear the beef patty, glaze with Spicy Burger Sauce, and assemble with the buns, cheese, pickles, bacon, and death sauce.
Cooking Steps
Brief Cooking Order
Bake the squid ink Midnight Buns. → Make the 9 Million Scoville infused Death Sauce (spicy mayo) and the spicy pickles. → Cure the pork belly for 7 days, rub with Carolina Reapers, smoke, slice, and pan-fry into crispy bacon. → Melt cheddar cheese with milk, sodium citrate, and pepper extract to mold custom Spicy American Cheese slices. → Sear the beef patty, glaze with Spicy Burger Sauce, and assemble with the buns, cheese, pickles, bacon, and death sauce.
Introduction
An extremely hot gourmet burger crafted with fiery ingredients in every single layer. It features squid ink midnight buns, ghost pepper and Carolina Reaper cured bacon, spicy pickled cucumbers, custom-made 9-million Scoville American cheese, and a brutal hot pepper extract-infused mayo.
Step 1
Make the Midnight Bun dough: Combine lukewarm water, lukewarm whole milk, instant yeast, whole egg, egg yolk, and squid ink in a stand mixer bowl. Whisk to integrate. Add bread flour, sugar, fine sea salt, and optional amylase enzyme. Mix for 2 minutes until smooth, then add softened unsalted butter and knead until fully incorporated.
Step 2
Shape and bake the buns: Let the dough rise in a bowl covered with plastic wrap until doubled in size (about 1 hour). Divide into 8 equal portions and roll them into tight balls. Place on a parchment-lined baking sheet, flatten slightly, and proof for 30 minutes. Brush with egg wash (egg white whisked with a tablespoon of water), sprinkle with black sesame seeds, and bake at 375°F (190°C) for 15-18 minutes.
Step 3
Prepare the Death Sauce: Char jalapenos over an open flame and peel the skin. In a blender, combine the charred jalapenos, fresh red Fresno chilies, Thai chilies, egg yolk, garlic cloves, sugar, salt, white distilled vinegar, and 1 heaping tablespoon of Mad Dog Plutonium No. 9 pepper extract. Blend on high while slowly drizzling in vegetable oil to emulsify. Whisk the blended chili mixture with 1 cup of mayonnaise in a bowl until combined.
Step 4
Prepare the Hot Bacon: Rub a skin-on pork belly with a cure mix of kosher salt, jalapeno powder, Carolina Reaper powder, dark brown sugar, ghost pepper powder, pink curing salt, and Carolina Reaper flakes. Seal in a ziplock bag and cure in the fridge for 7 days. After 7 days, wash the cure off. Rub with coriander powder, red pepper flakes, lime zest, chopped garlic, finely chopped fresh Carolina Reapers, and cilantro. Smoke at 275°F (135°C) until internal temp reaches 160°F (71°C). Chill overnight, slice, and pan-fry.
Step 5
Make the Pickles: Thinly slice pickling cucumbers and place them in a clean jar with fresh dill. In a saucepan, bring water, distilled white vinegar, kosher salt, coriander seeds, black peppercorns, dill seeds, and red pepper flakes to a boil. Pour the boiling liquid over the cucumbers, submerge them, and let cool to room temperature.
Ingredients List
Important Notes
Handle the 9 Million Scoville pepper extract and Reaper/Ghost chilies with extreme caution. Always wear thick protective gloves, safety goggles, and avoid touching your face.
Using sodium citrate is necessary to smoothly emulsify and melt cheddar cheese into a sliceable American cheese consistency without separating.
Curing bacon takes a full 7 days in the refrigerator. Ensure the cure mixture is rubbed evenly across the entire surface of the pork belly.
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