Grand Pork Burger — cookly.recipes

Sous-vide pork in a brioche bun with pickled cucumber, tomato and iceberg, whiskey-barbecue sauce and mustard.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Heavy frying pan or plancha, Fish slice, Burger press or flat spatula, Toaster or grill for buns
Allergens: Gluten, Mustard
Method: 13 steps · 11 photographed · 4 filmed
Components: 2 made from scratch
Films: 3, 11 min

2 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Smashed patty

Film

Loosely balled mince pressed flat on a screaming pan for a lacy brown crust.

A pre-shaped patty seals and steams. Smashing on the pan puts every gram of surface in contact with the metal.

Minced meat000 g
Salt000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 4
Time: 10 min
Hands-on: 10 min

Makes 2 patties

Weights and method unlock on purchase

House sauce

Mayonnaise, mustard, pickle brine and a little ketchup, stirred and left an hour.

The brine is what people taste and cannot name. It needs the hour to get into the mayonnaise.

Mayonnaise000 g
Mustard000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 2
Time: 5 min
Hands-on: 5 min

Makes 150 ml · keeps 1 week refrigerated

Up to 1 week ahead

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Brioche bun000 g
Iceberg lettuce000 g
Salted cucumbers000 g
Paprika000 g
Garlic000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 11 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING4:00

Asking the butcher for 20% fat, and why

TECHNIQUE4:00

The smash, the scrape and the flip, in real time

KIT3:00

Pan heat: when it is hot enough

METHOD

STEP BY STEP — 13 STEPS

11 photographed · 4 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 11 of the 13 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.

Hardest step: scraping the crust off the pan with the patty, not leaving it behind — step 8 of 13.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 7 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Maryna Polishchuk watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Buns toasted in the beef fat
What to do about it
02
Cheese on at the flip, lid on for ten seconds
What to do about it
03
Resting the patty on the bun, not the board
What to do about it

The chef's hidden note

The fat percentage in the mince and the smash timing that gets a crust before the middle cooks.

Written by Maryna Polishchuk. Visible only to people who bought this recipe.

Read it — $2.99

NOTES FROM THE KITCHENS

312 verified cooks · 74% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $2.99 ONCE

312 people cooked it, 74% got it right, and that is the entire reason it costs $2.99 rather than nothing. It has reached the top of the ladder.

One payment · Yours for good · No subscription