Shirley
Egg Patty, Beef Baloney, Caramelized Onions, Tomato Jam, Sunshine Sauce, American Cheese, Milk Bun
Chef Ryan Beck of Martha On The Fly | Cleveland, OH
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
Beef Baloney:
Yield: 18 pounds
25 pounds ground beef chuck
175 grams egg whites
160 grams milk powder
120 grams kosher salt
28 grams pink salt
20 grams smoked paprika
20 grams garlic powder
15 grams almond extract
15 grams ground black pepper
10 grams ground coriander
10 grams ground long pepper
5 grams ground nutmeg
Caramelized Onions:
Yield: 3 quarts
20 pounds diced sweet onions
150 grams sunflower oil
125 grams kosher salt
Tomato Jam:
Yield: 12 quarts
6 kilograms crushed plum tomatoes
6 kilograms roasted red peppers
4 kilograms granulated sugar
500 grams red wine vinegar
500 grams distilled white vinegar
150 grams kosher salt
50 grams chile powder
Roux:
Yield: 200 buns
975 grams whole milk
390 grams all-purpose flour
Milk Buns:
Yield: 200 buns
2.52 kilograms whole milk
329 grams milk powder
2.34 kilograms eggs
9 kilograms all-purpose flour
1.35 kilograms granulated sugar
212 grams kosher salt
135 grams yeast
1.17 kilograms cubed butter
Egg wash
Sunshine Sauce:
Yield: 22 quarts
4 pounds melted butter
15 grams ground turmeric
2.6 kilograms egg yolks
1 kilogram mayonnaise
600 grams rice vinegar
500 grams white miso
425 grams Stadium Mustard
700 grams lemon juice
250 grams mirin
215 grams kosher salt
12 quarts salad oil
Egg Patty:
Yield: Four 18-inch by 12-inch pans
4 quarts eggs
1 quart heavy cream
1 quart half-and-half
1 kilogram egg yolks
100 grams red miso
75 grams kosher salt
50 grams mirin
To Assemble and Serve:
Yield: 1 serving
Butter
2 slices American cheese
METHOD
For the Beef Baloney:
Heat the water bath of an immersion circulator to 165°F. In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients. Mix 5 minutes on low speed. With the machine running, stream in 250 grams ice water. Using a dough hook attachment, mix additional 2 minutes. Transfer to an airtight container and refrigerate until chilled. On a work surface, lay out plastic wrap. Place 2.5 kilograms meat mixture in the center. Wrap mixture and tightly roll into a log. Repeat process with remaining meat. Cook sous vide 6 hours, then let cool in an ice bath. Refrigerate.
For the Caramelized Onions:
In a large rondeau over medium heat, add all ingredients. Sauté 20 minutes. Reduce heat and cook 4 hours, stirring often, or until onions are a deep golden brown. Transfer onions to a sheet tray and let cool 30 minutes. Transfer to an airtight container and refrigerate.
For the Tomato Jam:
In a large pot over medium heat, bring all ingredients to a boil, stirring occasionally. Using a Vitamix Commercial immersion blender, purée until smooth. Continue cooking until mixture has thickened to desired consistency, stirring often. Remove from heat and let cool 2 hours. Transfer to an airtight container and refrigerate.
For the Roux:
In a pot over medium heat, add milk, flour, and 780 grams water. Cook until mixture has thickened, whisking constantly. Remove from heat and let cool. Set aside.
For the Milk Buns:
Heat oven to 350°F. In a mixing bowl, whisk to combine milk and milk powder. Transfer to the bowl of a stand mixer fitted with a dough hook attachment. Add eggs, flour, sugar, salt, yeast, and Roux. Mix 9 minutes on low speed. Scrape down sides of bowl and increase speed. Mix 8 minutes, or until gluten has fully developed. Add butter and mix to incorporate. Transfer dough to a work surface. Form into a ball. Cover and let rest 10 minutes. Divide dough into 97-gram balls. Brush with egg wash and transfer to a parchment paper-lined sheet tray. Let proof at room temperature until desired size is achieved. Bake 10 minutes. Let cool, then slice in half. Transfer to an airtight container and reserve.
For the Sunshine Sauce:
In a mixing bowl, whisk to combine butter and turmeric. Set aside. In a large mixing bowl, add egg yolks, mayonnaise, vinegar, miso, mustard, lemon juice, mirin, salt, and 300 grams water. Using a Vitamix Commercial immersion blender, purée until smooth. With the machine running, slowly stream in 6 quarts oil, blending until mixture is fully emulsified. Add butter mixture and mix to combine. Stream in remaining oil and 700 grams water, mixing until incorporated. Transfer to an airtight container and refrigerate.
For the Egg Patty:
Heat oven to 225°F. Grease four 18-inch by 12-inch pans. Set aside. In a large mixing bowl, add all ingredients. Using a Vitamix Commercial immersion blender, purée until incorporated. Strain into prepared pans. Bake 20 minutes, or until edges are set and center is slightly runny. Turn off oven and cover pans with aluminum foil. Return pans to oven and let sit 15 minutes. Cut into desired portions and set aside.
To Assemble and Serve:
Heat and prepare a griddle. On a work surface, spread butter on 1 Milk Bun. Toast until golden brown. Transfer to a serving plate and top with desired amount Sunshine Sauce followed by 1 Egg Patty. Set aside. Grill desired amount Caramelized Onions until warm. Set aside. Slice Beef Baloney into an ⅛-inch-thick slice. Grill on both sides until crispy. Top with cheese and continue cooking until cheese has melted. Place griddled Beef Baloney on top of Egg Patty followed by warm Caramelized Onions. Spread desired amount Sunshine Sauce and Tomato Jam on top half of bun. Close sandwich and serve.
