For the Slugburgers:
In a large bowl, mix beef with breadcrumbs until well incorporated. Portion into 100-gram balls. Using a tortilla press, press each ball in between patty paper until as thin as possible. Refrigerate until needed.
For the Pequin Oil:
In a blender, blend chiles with 200 grams oil. Transfer to a sauce pot over medium heat and add the remaining oil. Bring mixture to 200°F. Remove from heat and let cool to room
temperature. Let chiles infuse in oil for 4 hours. Strain through a chinois into a nonreactive container. Reserve.
For the Pequin Mayo:
In a food processor, combine eggs, mustard seeds, salt, MSG, and lemon. While blending, slowly stream in 500 grams Pequin Oil until fully incorporated and emulsified. Season with more salt as needed.
For the Sawse:
In a large bowl, whisk to combine mustard, ketchup, lemon, vinegar, and 600 grams Pequin Mayo. Season with salt and sugar.
To Assemble and Serve:
Bring a small pot of oil to 350°F. Season 1 Slugburger with salt on both sides. Slide Slugburger into the oil and let fry until edges start to crisp, about 30 seconds. Using a spatula, flip
Slugburger and finish cooking, approximately 20 seconds. Remove from oil, top with cheese, and dunk in oil to melt cheese. Spread butter on the inside of each potato bun half. Toast, butter-side down, on a flat top. Place Slugburger on bottom half of toasted potato bun. Top with a smear of Sawse, then pickles, followed by the potato bun top.
Created by Chef Adam Branz of Split Lip, an Eat Place, adapted by StarChefs.
