Ingredients
900 g | 80 percent lean ground beef |
36 g | plus 150 g plus 250 g water, divided |
6 g | baking soda |
3 g | plus 4 g kosher salt, divided |
200 g | sharp cheddar cheese, grated |
100 g | Swiss cheese, grated |
28 g | vegetable oil |
9 g | chili powder |
12 g | sodium citrate |
2 pounds 80 percent lean ground beef |
2 tablespoons plus ⅔ cup plus 1 cup water, divided |
½ teaspoon baking soda |
1 teaspoon plus 1½ teaspoons kosher salt, divided |
7 ounces sharp cheddar cheese, grated (1¾ cups) |
3½ ounces Swiss cheese, grated (¾ cup plus 2 tablespoons) |
2 tablespoons vegetable oil |
1 tablespoon chili powder |
1 tablespoon sodium citrate |
Essential Equipment
- Immersion Blender (optional but recommended)
- Digital Kitchen Scale
- Fine-Mesh Strainer
- Cheesecloth or Coffee Filter
Instructions
- 900 g 80 percent lean ground beef
- 36 g water
- 6 g baking soda
- 3 g kosher salt
- 200 g sharp cheddar cheese, grated
- 100 g Swiss cheese, grated
- 28 g vegetable oil
- 9 g chili powder
- 4 g kosher salt
- 150 g water
- 12 g sodium citrate
- 250 g water
Instructions
- 2 pounds 80 percent lean ground beef
- 2 tablespoons water
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 7 ounces sharp cheddar cheese, grated (1¾ cups)
- 3½ ounces Swiss cheese, grated (¾ cup plus 2 tablespoons)
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1½ teaspoons kosher salt
- ⅔ cup water
- 1 tablespoon sodium citrate
- 1 cup water