BEST Chili Burger Recipe at Home! Brooks Sandwich House (Charlotte NC)

hey everybody hunter Fisher trapper trader guide scout and interpreter and just a country cook Steve Hall here in Nashville Tennessee along with pretty much Sheila running that camera hi today we're gonna make a Brooks burger I think that's what it's called it's a burger stand kind of like an old drive-in like you used to see years ago it's just a block building you don't eat inside you sit outside it's some picnic tables and benches and it's in Charlotte North Carolina it's run by the Brooks Brothers twin brothers they're full-grown men but their dad created the recipe that made this burger so famous it's the chili that goes on top of a burger with mustard and onions and cheese it's even topped with an egg if you can believe that we're going to do all that today but first we got to try to do this chili now the only way you're going to get the true taste of this burger is go to Charlotte North Carolina and go to that Brooks burger stand down there and get one of theirs because he spent mym talking about the twin brothers father spent not only weeks and months but years perfecting that chili that goes on that burger we're gonna try to get kind of close to a delicious burger chili and I think we can get close but of course we won't do what they do but come on over let's get started in this pot that Sheila bought me up there in Pigeon Forge at Dollywood I'll tell you about that in a second as soon as you come on over let's get started on our hamburger chili all right let's get started on our burger chili and look what I've got Thank You Sheila Sheila and her real good friend Lynn O'War and they went up to Dollywood stayed at that big hotel went to Dollywood went shopping and they went by the lodge outlet store and got me this neat little I'm not really sure what it is it's like a Dutch oven on the bottom half with a frying pan handle and like a frying pan on the top with a rim that actually sits right in there so you can bake and stuff in it I'll do that on another recipe but thank you Sheila and in the bottom half of this neat little bean pot slash Dutch oven slash chili maker it's just wonderful I got some 80/20 burger one pound now a lot of these hamburger chili recipes start out with one and a half pounds of burger well who wants to go to the store and buy a pound and a half a burger so I got one pound in here and I'm gonna turn this thing on and brown it up and then we're gonna drain it and get rid of whatever fats left and it doesn't really produce a lot because it's 80/20 is pretty lean but we will dump off what it does produce and in here as it's browning up I'm gonna put in a half of onion now I'm using sweet onions today and I'm almost you know locked in with sweet Vidalia onions and it's about a half an onion in here well you can use red onion in this particular chili recipe if you're like horse you can use any onion you want I'm just saying I think it would be great if you used a sweet onion or a red onion all right let me get this browned up a little bit and I'll be back with you alright our burgers browned up nice we got a little juice down in there so we're gonna go ahead and drain it through our colander go ahead and turn this thing off here let me get this drained and back in the pot and we'll be back with you to show you all the neat goodies we're gonna put in this burger see you in a bit alright I got our burger back in the pot got it on medium high heat for right now I didn't think we'd get that much juice off of there but we got about a quarter of a cup of oil off of that burger so it was worth draining it now it's time for our goodies we're gonna put in a half a cup of ketchup I use hunt you can use any brand you want but I just love hunt to catch it they don't sponsor my show but I love your product then we're also going to put in a tablespoon Mustard's kind of like we're gonna put this on a hamburger in it Sheila I can't thank you enough for this pot I am just so thrilled with this thing back I'm gonna turn this down to medium because it's kind of getting away on me we're gonna put in a tablespoon kind of a loose heaping tablespoon of brown sugar or 1 tablespoon of your really packed it in there but a little extra of that don't hurt because I like it sweet we're gonna put in 1 tablespoon of garlic minced garlic and 1 tablespoon of chili powder there's so many recipes out there that use one or one and a half pounds of it put in 2 tablespoons of chili powder I just think that that is too much it gets really overbearing if you know what I'm talking about now we're gonna put in a quarter of a teaspoon of salt quarter of a teaspoon of pepper quarter of a teaspoon of red pepper flakes oh yeah they got to go in there quarter of a teaspoon of onion powder and make sure you don't use got onion salt use I always make sure when I use garlic powder onion powder that I tell everybody don't use the salt make sure you use the other stuff now this has got a quarter of a teaspoon of cumin and a quarter of a teaspoon of oregano and that's all you need is those goodies and I'll list all that underneath there well that's all you need plus a little pad of butter never hurts to chuck a little bit of butter in there I thought I could get away to not show it to anybody but I thought maybe I better now we're gonna mix this up and we're gonna need some liquid so we can simmer this for about a half-hour and reduce it down to a nice thick hamburger chili I'm gonna get this mixed up first beautiful thing and here is what we're gonna use now so many of the recipes out there that I kind of poke around look at them they use water and then they cook it back down again and I think if you're gonna put anything in there put in some flavor so I'm using beef consommé it comes a little can like this can you see that Sheila it's kind of pouring out the back side cuz I got it tilted but beat constantly and all it is is just concentrated beef broth we're gonna put the whole can in there seems like a lot but trust me on this it's gonna disappear and you can find this over in the soup section you know where you find Campbell Soup any kind of you know chicken and stars and all that kind of stuff but looks like a lot of liquid booze wait'll I show you this in about 30 minutes now I get a lot of people that ask me what kind of a cooktop do I use here this is a New Wave - and you can find them on Amazon this is an older model I think I paid like $69 or something some of the newer ones like a hundred and seven bucks I don't know why but if you kind of snoop around you can find one new wave and then the number - let me move it so you can see that can you see new wave - under there she all right anyway new way - and here's the thing these little temperature gauges on these induction cooktops they kind of lie to you so here's what I found out when I made this chili the other day if I put it on medium it says 275 if I put it on medium-low it says 175 so I put it on medium and then I hit the minus and I walked it down to 200 I don't know what it is in the pot but if that says 200 on this induction cooktop this will just bubble perfect so that's where I got it I might even kick it up too high until it's really starting to bubble here and then I'll reduce it to 200 Wow that didn't take long she'll only had the camera turned off about a minute so we're gonna put this down to that 200 degrees setting stir it just a little bit and we're gonna simmer this uncovered because we want that liquid to evaporate and this chilly get thicker and thicker and thicker I'm gonna stir this about every five to 10 minutes and we'll see you guys in a half hour and you won't believe how this stuff disappears but the flavor stays in there see you in about 30 minutes you know it's only been 5 minutes but I had Sheila turn the camera back on because look how perfect that simmers on that 200 setting then I just stir it every now and then and you wait it's already starting to thicken see and when I get done stirring it just starts to bubble it and it kicks in and out like it'll kind of bubble a little quicker than a little slower see a little quicker and then it slows down so it must be kind of going through a cycle at that temperature setting but that looks just perfect we'll see in another 25 minutes or so would you look at this at 15 minutes I'm gonna bring it down 10 more degrees and look how thick this chili is getting where did all that beef consommé go to and looky here you don't think that won't pile up on a hamburger nice I'm gonna give this about 15 more minutes on a 190 setting just kind of slow it down a little bit stay close to this the last 15 minutes and then we'll check it in about 15 we'll see you then Sheila what do you think it does look great it's been 30 minutes and look at this don't you think that won't prop itself up on top of burger it is just perfect and that whole can of beef consommé that all disappeared now today this is chili you can heat with a full work I've already had a little sample hmm Wow fantastic it's time to make the burgers I'm gonna move this to the side well heat it up again later but it's done let's get the griddle out here and get our burgers going all right we got everything set up here I'm gonna spray this griddle down a little bit time to start our burgers have to be looked for 20 minutes for that cord you've never done that have you well we found it it was laying right in plain sight under something but thank you Sheila for helping me set all this up it's time to start our burgers and I'm gonna have some fun with my new toys I got a couple of burger presses or bacon presses or griddle presses whatever you want to call them but they're made by Lodge manufacturing cast-iron that's going to keep them burgers nice and flat and when we slap that American cheese on because that's all them Brookes burgers have on theirs is American cheese I'm gonna use these little domes that I bought on Amazon so I throw a little water on there cap it over it'll help melt that cheese but before we go any further it's time to take a pause and say thank you to Jeb and Jen from Connecticut their viewers of her cooking channel remember about four days ago was Halloween they sent us a picture of a pumpkin that they carved it's their 2018 pumpkin I guess they do a different one with a different theme every year but look at this look at this pumpkin it's a shotgun red pumpkin yeah man that looks just like me I can't believe it that's fantabulous you guys that's right red hey shotgun red pumpkin you guys that is the coolest picture anybody has ever sent us that is really cool and by the way it's also Jen's birthday help me Sheila happy birthday dear Jen happy birthday to you from all of us here at cookin with shotgun red which would be me and Sheila we want to say happy birthday come on over let's get started on these burgers that is cool are these burgers perfect or what I may these this is not store-bought I smashed out a big flat of burger then I took one of them bowls over there and went around made it and then I set it in the refrigerator overnight with some pepper onion powder and garlic powder but no salt because I didn't want it to pull the moisture out of the burgers and they're just kind of stiffened up nice by sitting in the frigerator so what I'm gonna do here is now I am gonna hit them with the salt just a little sprinkle of salt on both sides then I'm gonna drop them down on our griddle here and I'm not going to cover it with that grill press just yet I'm gonna let these start and get the bottom portion I just now turn the griddle on so it'll take a second to get caught up with our camera work here once they get nice and golden brown on the bottom I'll turn them over then I'll put that press on there I let these sizzle just for about a minute we turn it over I just wanted to get a little brown on the bottom then I'm actually gonna take this press give it a little spray a cooking spray on the bottom set it on there same thing with the other one got to move him over a little bit there we go you can also kind of smash down on these to make them burgers more of a restaurant style flat burger I'm gonna let these fry for about a minute and I'm a tournament see in a second all right it's been about two minutes here oh yeah that's perfect I love this little burger press made by lodge because it keeps these burgers from sucking up into a hockey puck I hate that I see these famous chefs and they'll do a burger and they start out with it that big around in that thick and then it puffs up even though they punch a hole in the middle with their thumb which to me does virtually nothing and then by the time they get done stacking everything they got to put a toothpick in it this long and then they serve it to you other than me who has a mouth that big so they slice it with a knife well if I wanted to do that I would just put it between two pieces of bread and cut it I wanna bat-burgers that's just me but let me give this about a minute and a half or two minutes on this side we'll turn it again spend a couple of minutes on this side you move a little this grease off to the side even though this is 80/20 burger see even though it's got that press on it still wants to pull up a little bit but without it it would be really round and tall and I want it flat what kind of burger you like Sheila okay that's too funny me too we're gonna turn these a couple of times because as you know if you're cooking a steak you can cook it to 130 degrees nice and medium-rare but if it's ground beef because the outside bacteria has been ground into the inside of the meat it's got to be cooked to 160 degrees I have a tough time getting a little temperature probe in there even though I got one so I just cook it until I know for sure it's done all the way through see in another second we'll get this thing ready for our cheese I get a good three minutes on this side so I know they're done now it's time to have a little fun here little burger presses over here and down there at Brookes they use American cheese only now you can use any cheese you want but for this recipe I want to stay traditional to their recipe now I got these little lids and I've been waiting to use these I'm gonna put a little splash of water just about a teaspoon under each one of these lids and see if they'll melt that cheese in a hurry take a peek yes indeedy fantastic we got to make one more ingredient for their burger let me clean off this griddle and we'll go to the next step alright push this grease off to the side wipe this griddle down just a little bit here get it with some more spray and here's their other secret ingredient to their hamburger now this is where Sheila and I part ways because we're gonna cook this and leave the yolk soft and we're gonna put that on top the burger so when you push the bun down the yolk breaks and runs down through the chili are you with me so far now those Lodge burger presses they got a little curlicue handle so they never get hot with these little teeny lids here oh yeah perfect the white is done but the yolk is still soft like I said this is where Sheila and I go separate ways we got that ready now let's build this what they call is the greatest burger in the world from up there in Charlotte North Carolina let's get started well we've reheated our chili so we're ready to build these burgers now they don't grill their burger but I did put a little butter on the bottom of each one of these because my Uncle Bob taught me years ago if you're doing sloppy joes or any kind of a greasy burger or anything butter the bottom bun it won't soak through and this chili is really delicious but if you want the real deal which was created over 40 years ago at Brookes in Charlotte North Carolina you're gonna have to go to their drive-in because their dad created that recipe years and years ago but here's what they do they put a burger on top the bun then I'm gonna squeeze a little bit of this mustard off to the side to make sure we don't get water there we go a little bit of mustard on here is what they put on then after they smear the mustard on top of there they put on diced onions now I usually use sliced onions but I'm staying true to their recipe and I'm going with the diced onions on top of there these are not fried they're just raw diced up onions of course I used sweet ideas because I like sweet onions then on top of that they put their world-famous chili the only way to get it is to go to their restaurant their neat little Drive in there in Charlotte North Carolina home man we did ourselves proud though we got a good looking product here and they put that on next and I got to be true Tia I haven't tasted their burger yet but I'm going over and get me one then they slide on an egg on top of that that has the yolk fact I'm going to see if I can move yeah there it is it broke si break that yolk and put that lid on top and it's supposed to look like this folks Sheila grab a close-up of this man oh man let me see if I can turn this towards the camera can you see that Sheila I can't when the onions and chili and that yolk run out the side of the burger that's what makes them line up there in Charlotte North Carolina at that restaurant let me grab a knife over here slice this thing in half give it a taste test I'm not sure if they call this the Brooks burger but it is at that Brooks drive-in in Charlotte North Carolina I got a bigger platter here so we could open these up and you can see that yolk and stuff running down in there their chili is the star of the show I'm gonna take these eggs here and cook them all the way through for Sheila cuz she won't eat one with yolk running down through there that just goes without saying but I got to try this burger Wow we might have to stop tape but if not I'm going to talk with my mouth full that is delicious wow what a concept a cheeseburger with mustard on it then raw onions then chili then a fried egg but sunny-side up so the yolk will break run the home through everything that I think is too cool give it a try better yet stop into there drive in an order one you won't be disappointed if you can get in line I hope you enjoyed this recipe and we really hope you subscribe to our Channel little shock and red face will pop up over here a little bit when it does just click on it make sure you click on that bell next to subscribe then you'll be notified every time we come out with a new recipe my mouth is still water that is really good you sure you don't want one with some soft yolk Sheila okay that's fine we'll put some other recipes over here that we hope you enjoy and is this the most delicious Brooks burger you ever ate from Charlotte North Carolina if it ain't it ought to be now all the ingredients will be right underneath the video so you never have to go to a website to get any of our ingredients but if you are out snooping around check out shotgun red calm our fish breading is now on the market and I got him thinking about something earlier when we showed you that picture of that pumpkin and it was James birthday I had one bun left didn't have a cake couldn't find any birthday candles except for this one that says eight number eight so Jen you're gonna have to be 18 I know you're probably not eight if you're married to Jeb but you got to be 18 or 28 or 38 or 48 or 58 I won't go any higher than that but happy birthday dear Jen happy birthday to you we'll see you next time right here on cooking with shotgun red make a wish are you making a wish don't tell anybody what it is make the wish here we go all right who turned out the lights wait a minute there's a nightlight right there a pumpkin that looks like me

Channel: Cooking with Shotgun Red

Views: 75,758

Rating: 4.9257989 out of 5

Keywords: best chili burger recipe at home, Best burger recipe at home, Steve Hall, Shotgun Red, Shotgunred, burger recipe, cheeseburger, best burger, best burger recipe, cheeseburger recipe, best hamburger, cooking burgers, how to cook a burger, Chili cheese burger

Id: KVqX6ttqHgQ

Length: 23min 40sec (1420 seconds)

Published: Sat Nov 03 2018