HATCH GREEN CHILE BACON BRISKET GARLIC CONFIT BURGERS WITH A CHILE RELLENO ON SCRATCH BURGER BUNS

Burger grind blend: 29lbs total
9.5lbs brisket trim
15.5lbs chuck steak
4lbs Hickory Smoked Bacon
Mesquite Smoked Garlic Confit Green Chile Burger Mix:
16oz Sherwood’s Mesquite Smoked Garlic Confit
24 Hatch Green Chilles (Purée)
4 Tbsp Better Than Beef Bullion
20Lbs Burger Blend Meat
This made 45 7oz Burgers.
Chiltepine Pepper Garlic Confit Burger Mix:
4oz SHERWOOD’s Garlic Confit CHILTEPINE Pepper Infused Olive Oil
20oz Chiltepine Pepper Chipotle Salsa
9Lbs Burger Blend Meat
4 Tbsp Better Than Beef Bullion
2 Tbsp El Frida Red Chile Powder
This made 24 7oz Burgers.
Burger buns:
INGREDIENTS:
For Tangzhong:
4 tablespoons (20g) bread flour
4 tablespoons (27g) water
8 tablespoons (60g) whole milk
For Dough:
1 cup whole milk @ 95f (30c) 2 tablespoon instant yeast 5 cups Bread flour 2 teaspoon fine sea salt 5 tablespoons granulated sugar
2 whole eggs2 egg yolks 6 tablespoons unsalted butter, softenedEgg Wash:
1 whole egg Splash of whole milk
INSTRUCTIONS:
Bread Dough
1. For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
2. For the primed yeast mixture, add whole milk and instant yeast together. whisk together until yeast is dissolved. Store in a warm area and let sit for 8 minutes.
3. In a stand mixer bowl, add the dry ingredients. Slowly add in milk and yeast mixture, the tangzhong mix. Let homogenize. When the dough starts coming together, add the egg and egg yolk. Then increase speed to medium-low until incorporated. Gradually add butter until incorporated meaning when the dough is mixed, nothing sticks to the sides.
4. Lightly grease a medium-sized bowl, gently fold and place seam side down. Place a damp towel on the dough and bring to a warm area to proof for 1 - 1.5 hours
5. To shape, punch the dough down then flour work surface
6. Divide dough into twelve even pieces around 95 - 105 g
7. To shape the individual buns, gently stretch flipped side down and fold to the center. Repeat this process for the whole segment of dough, then flip upside down.
8. Rotate dough 90 degrees and pull towards you. Repeat two more times to complete rotation around the whole perimeter.
9. Place shaped dough in a rimmed sheet tray lined with parchment paper. Leave 2.5 in of space or 6 cm apart.
10. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.
11. Let rise at room temperature for another 1-2 hours, or until doubled.
12. Before baking, brush with egg wash (1 whole egg plus a splash of milk)
13. Bake at 375 degrees F or 190 C for 18 minutes until golden brown.
Garlic Crema:
1oz Sherwood’s BIRRIA Garlic Confit Spread
2 Tbsp Sour Cream
1 Tbsp Dijon Mustard
1 Tbsp Hatch Green Chile Salsa
Juice of half lemon
Salt and Pepper to taste
Chile Relleno Batter:
2 Egg whites
2 Egg Yolks
1 tsp Chicken Bullion
1 tsp flour
Beat egg whites for 8 minutes until white peaks form, then gently fold in the egg yolks, chicken bullion, and 1 tsp Flour.
Fry in shallow pan for a few minutes on each side.
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