HYPEBEAST Eats... I.S.B. International Stussy Burger
Stussy certainly is no stranger to collaborative ventures. However, at the start of the month, Stussy embarked on their first ever food-based collabo as they linked with fellow Californian outfit Plan Check. The outcome was a specially created menu with the International Stussy Burger I.S.B. presented as the flagship sandwich for the month-long venture.
Stussy certainly is no stranger to collaborative ventures. However, at the start of the month, Stussy embarked on their first ever food-based collabo as they linked with fellow Californian outfit Plan Check. The outcome was a specially created menu with the International Stussy Burger I.S.B. presented as the flagship sandwich for the month-long venture. Some notable components of the I.S.B. include an Akaushi beef patty, smokey bacon, jalapeno escabeche, battered onion straws and Knowledge Sauce. Plan Check’s head chef Ernesto Uchimura runs us through the whole process. If you’re in the Los Angeles area, be sure to get the real deal before the conclusion of the limited time menu.
Photography: Brandon Shigeta/HYPEBEAST
Ingredients
- 01 1 Crunch Bun
- 02 1 Bowl Battered Onion Straws
- 03 3 Strips Double Smoked Bacon
- 04 Pepper Mill
- 05 1 House Ground Akaushi Wagyu Beef Patty
- 06 2 pcs Dashi Infused Americanized Cheese
- 07 1 pc Ketchup Leather
- 08 Knowldege sauce
- 09Jalapeno Escabeche
- 10Japanese Roasted Sea Salt in Shaker
Step 1
Ingredients from left to right: (Top) Crunch bun, Battered onion straws, Double smoked bacon, Pepper mill (Bottom) House ground wagyu beef patty, Dashi infused americanized cheese, Ketchup leather, Knowldege sauce, Jalapeno escabeche, Japanese roasted sea salt in shaker
Step 2
Aggressively season the hand formed patty with salt and pepper.
Step 3
Sear it on hot cast iron griddle till caramelized and crusty.. medium rare FTW!
Step 4
Butter up the Crunch Bun.
Step 5
Griddle the Crunch Bun till toasty, soft and warm.
Step 6
Fry the buttermilk battered onion straws in beef tallow.
Step 7
Slice up the jalapeno escabeche pickles.
Step 8
Top burger with bacon and cheese and melt in salamander.
Step 9
Slather the Knowledege sauce on the toasted bun.
Step 10
Start to build the burger by placing patty on sauced bottom bun.
Step 11
Top with jalapeno escabeche.
Step 12
Almost done just add those onions.
Step 13
Top it off with top bun.
Step 14
Served up in a mini cast iron.
