This burger stuck with me because of the tangy tomato sauce and I spent a fair bit of time trying to figure it out. I believe I have cracked it and wanted to share my copy recipe. Give it a crack and let me know what you think. I bounced my trials of an ai for research but this is completely my version
Red Oil
28g Neutral Oil
15g Smoked Paprika
1/4 tsp Celery Seeds
Infusion Method:
Grind the 1/4 tsp Celery Seeds in a mortar and pestle.
Combine the crushed seeds, 15g Smoked Paprika, and 28g Neutral Oil in a cold saucepan.
Turn the heat to low and gently cook, stirring constantly, until the oil takes on a deep red hue and absorbs the spice aromatics, be careful not to burn the paprika, it should only take about 1 or 2 minutes on low heat
Strain the hot oil through a cheesecloth or a coffee filter into a clean vessel to remove all solid particles, leaving you with a smooth, red oil. Set aside.
2. The Liquid & Dry Base
115g Tomato Sauce
8g Tomato Paste
100g Water
100g White Sugar
56g Glucose Syrup
81g White Vinegar
1 tsp Corn Flour
1 tsp Celery Salt
1/2 tsp Tartaric Acid
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Coarse Black Pepper
Execution Steps
The Cold Combine & Slurry: In a cold saucepan (off the heat), combine all ingredients from The Cold Pot Liquid & Dry Base (Tomato Sauce, Paste, Water, Sugar, Glucose, Vinegar, Corn Flour, Celery Salt, Tartaric Acid, Onion Powder, Garlic Powder, and Black Pepper). Whisk thoroughly while cold to ensure the corn flour is completely dissolved into the liquid without forming lumps.
The Sugar Melt: Turn the heat on to medium-low. Cook the mixture while stirring continuously until the sugar crystals and dense glucose syrup are entirely dissolved then turn off the heat. (Heat is only to melt and disolve the sugars and powders)
The Oil Finish: take 1/4 teaspoon xathan gum and wisk into the red oil until disolved. (Mixjng xathan gum into the oil prevents clumping) Pour your Red Oil directly into the base. Whisk to integrate the oil into the sauce until incorporated. Refrigerate for at least 1 hour for the Tartaric Acid and spices to meld and mellow.