- Beer Style: American Double / Imperial Stout
- Brewery: Green Flash
Hipsters, Bitterness and a Terrible Production
I am starting to move away from baking and starting to venture into more savory dishes that require more sautéing, broiling, and frying. Sure baking will definitely still be around as my sweet tooth will be the cause of my diabetes. But let me tell you, tasting delicious beers all week while creating experimenting nonstop with flour can cause the belly and my health to take a turn. Carbs are the greatest thing that exists in this universe, but it has a price.
Baking Brew is also venturing into creating video content for our recipes and we decided to create a video for this. It should have been released prior to the week of the Super Bowl and promoted as a Super Bowl recipe. We worked really hard to create something in time. The reason it took us so long to release is because, in my opinion, the video is terrible. It is trying to be someone it is not. We aren’t Chef Steps but really tried hard make ourselves out to be like them. I hate it. It doesn’t speak for the Baking Brew brand whatsoever. Fuck those Chef Step hipsters. They don’t even want to hire the greatest product designer out there.
Before I digress into a Hitler-filled hate speech about Chef Steps, I should mention that we do use their sous vide product to make our burger recipe. The Joule is a fantastic product. Their app, not so much. Perhaps if they had the disposal of a great designer and developer on there team, this wouldn’t be the case. But I’m just digressing more. We love the ability to be both lazy and still have the desire to get our red meats to the pink consistency that wet love.
We chose to throw these burgers on the cast iron grill on the stove top as opposed to using a charcoal grill for all the wrong reasons. We needed light to film and there wasn’t too much light to work with outside so we sacrificed making something awesome for making something look good. There have been a few moments during my Baking Brew adventures where you feel like a sell out in order to get a great shot.
This is one of those moments and I don’t really like so I had to address it to you folks. That is not to say that this burger isn’t delicious. Far from it in fact. You can’t take a bite of this burger without having a smile on your face. However, there was potential for this to be even better and we chose to make something look good instead.
The OC Pickles
Emilio Ortega is my hero. In the 1800s, this man decided to bring with him his New Mexico chili pepper seeds on his journey to California. The result is the Anaheim Chili Pepper, an evolution of the New Mexico chili that have the right about of spice and flavor. One of my favorite food items to pickle is the Anaheim chili. I pickle these no different than you would pickle jalapeños: a little bit of salt, sugar, oregano, vinegar, and water. Although cooked similarly, these chili peppers provide a unique flavor that doesn’t allow the spice to get too much in the way of its true flavors. I have been wanting to use these peppers for quite some time now and a burger seems to be the perfect opportunity.
Enjoy my Embarrassment
As I have said, I hated the video I created. I think it doesn’t really represent what Baking Brew is all about. However, I hate myself and very hard on the work I produce so I will let you decide on its quality rather than self-deprecating. Enjoy
Dia de los Serranos Burgers details
1 hour 20 minutes
Dia de los Serranos Burgers ingredients
- 1 pound of ground beef
- 1 tablespoon of kosher salt
- 1 tablespoon of ground black pepper
- 2 teaspoons of garlic powder
- 1 cup of mushrooms (chopped)
- 1 onion
- 4 ciabatta buns
- 1/2 cup of pickled Anaheim peppers
- 1/2 cup of guacamole
- 2 cups of spinach
- 1/4 cup of Dia de los Serranos double stout
- 4 slices of Swiss cheese
Dia de los Serranos Burgers details
- In a small bowl, drop in that ground beef and add salt, pepper, and 1/4 of the pickled Anaheim peppers. Pour in the double stout and mix everything with your hand. Form beef into small patties. Place in a freezer bag and place in the fridge of at least 30 minutes.
- Remove patties from fridge. In a large pot or container, prep your sous vide and preheat to 140º F. Submerge the patties into the sous vide bath and let it bathe for 30 minutes.
- While the patties are cooking, grill the veggies. Chop the onions, spinach, and mushrooms. In a frying pan, lightly grease and grill the veggies separately.
- Remove the patties from the sous vide bath and transfer to a cast iron grill. Let the patty char for no more than 2 minutes on one side. As we have already cooked our burger, all we want is that burnt look. Once you flip the burger, place the Swiss cheese on top of the patty.
- Time to assemble the burger. Slice the ciabatta buns and rub some guacamole on the bottom. Place the patty on top, followed by the grilled spinach, mushrooms, and onions. Add mayo, mustard, or ketchup if you desire Now place that in your mouth!