You too can make East Lake’s delicious burger at home. Here’s how.
East Lake courtesy
Welcome Clubhouse hawhere we celebrate the most enjoyable food and drink of the game. Hope you brought your appetite.
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A smashburger It is naturally attractive. Its beef patty with fresh edges covered with molten cheese is an equal consolation and decadent part. The sandwich connecting with classic dinners also makes it an incomprehensible symbol of America. The only thing better than a pleasant Smashburger is the one that comes with a convincing story; And this is exactly what is served in Mac’s Shack, the unofficial name of the house of half the way in Golf Club in East Lake.
This type of snack of species takes its Monitor from the name of a tall club employee, Mac Tomlinson, who is described in East Lake’s written history as “a refreshing cleaner”. When the club was shared in an important restoration/renewal project of its heavenly appearance shortly after the tournament in 2023, the club began work on building a new place at the same time. When her attention returned to the construction of the half-house menu, the club’s decision makers quickly decided that Mac’s Shack needed a worthy burger.
Legend says Burger that Mac initially served in East Lake would die – as much as members and guests make visits to the club for lunch only. Although the details of those legendary sandwiches are difficult to reach, East Lake staff at least knew where to start: a grilled patty, full of American cheese and a kind of special sauce.
The club held an open competition for each staff member who every day wore a platform, and out of the dozens of entrances presented, two stood out – one for its preparation and style, the other for its secret sauce. (Truth be told, the sauce is not really so secret.) After all, Burger Waggle was born of the combination of those two entrances. It contains a calf of Wagyu beef, American melted cheese and the aforementioned Waggle sauce (recipe below), which is a Aioli united by Chad Parker, the club’s president and the general manager, who in his free time competes in serious barbecue competitions.
The perfect repetition of Waggle Burger at home can be a difficult order, so we asked for the director of the club’s food and drink, Lauren Rosenzweig, for tips to make an extraordinary ruined burner, no matter which ingredients or air conditioners are used. As we learned, it begins with the surface of cooking. If you don’t have a home-scale Flatop at home-and who does? – Use a cast iron pan. Just make sure you get it hot by smoking.
“To get the perfect durability,” she says, “you need to destroy the soft patch very tightly and quickly on an extremely hot surface, creating a very fresh outer crust while keeping inside and with juice.”
You may think that meat is the most important ingredient in a smash burger, but you would be mistaken. Of course, potatoes made from local -sourced beef Wagyu will never hurt, but using the wrong type of cheese will always. “It has to melt well,” says Rosenzweig, “and, most importantly, quickly.” For those reasons, she says you can’t go wrong with American cheese.
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As for the number of potatoes, the director of East Lake Food and Drinks believes that a real hit burger is always a pair. “A patty is very thin,” she says, “and she is lost on bread.”
On the subject of bread, East Lake relies only on three -inch potato rolls, which are softer and slightly sweeter than a traditional burger bun. Plus, according to Rosenzweig, “They are the perfect size for a heavy bite on the other side.”
No matter how you decide to create and wear your own home -hit burger if you can follow Rosenzweig’s explanation for what makes Waggle Burger so successful, you will never go wrong. “Simplyni just good quality ingredients,” she says, “joining to make a great taste product.”
Shaking sauce recipe
The courtesy of Chad Parker
Ingredients:
1/2 cup mayonnaise
1 tbsp. snapper
1 tbsp. mustard
1 tbsp. Sambal or Sriraca
1 tbsp. Sweet Relash (Recommended: Respoles Wickles Relish)
1 tbsp. Pickle with spices of dill, roughly chopped
1 tsp. sauerine
1 salt kosher pinch
1 pinch black cracked black pepper
