How to Make a Breakfast Burger | Sean in the Wild

[Music] hey what's going on everybody from first week beef I'm Sean Evans coming at you from DeKalb Market Hall in Brooklyn New York where I'm joined by local burger legend Andrews Rica andrew is the owner of hard times Sundays a beloved NYC food truck which is since evolved to a pair of brick-and-mortar locations and today we're getting the smashed griddle commandment from a roadside burger expert you've seen me conquer the perfect egg sandwich we've made together the smash burger and today we're going to combine the two to recreate Andrews famed bacon egg and cheese top for xmas burger but first things first Andrew what is this secret to the perfect cheeseburger in your opinion I like to keep it simple we don't use any fancy blend no eggs there's also agua we use simple products simple and Reed's that are approachable by anybody I use a straight up Chuck it's a it's the best part of the cow its Prime we use a monster tater roll which is a simple product we use regular toppings like lettuce tomato onions caramelize the raw bacon mushrooms jalapenos and that's really it toppings wise I didn't hear a lot in the name of sauces are you anti condiment first of all we sell burgers we don't sell pasta you put sauce on pasta you don't put sauce on burgers okay we put ketchup on there if you want mayonnaise I don't really like it but a lot of people like it so you know when I was first on my truck I would even offer me people would ask right they were right reviews they were refusing me about mayonnaise so I get a lot and I'm just going to put mayonnaise in packets people come up the older burger you want my own here okay here's the packet I throw it at and I go over there and put it on because I don't want you to put on okay I want to smell it look at it or see it let them know Andrew that's the way it is listen that's there's a place with the golden arches like this they have a slogan if old have it your way here at angel roadside slice again hard Andrews will have in my way that's my slogan what do you make of this gourmet burger movement $30 burgers as I was building my first burger restaurant I went to every single place that's supposed to be the best burger this gourmet burger that it will suck in my opinion it doesn't need to be a burger is not meant to be gourmet uh-huh it wasn't developed to be gourmet it was a comfort food it was probably people that didn't have a lot of money they got the ground beef I was left over from steaks and then what people are going to afford it they made burgers up keep it that way keep it simple stupid despite your animosity towards the gourmet burgers you do have one burger the breakfast burger that is Instagram friendly it's one of your most popular menu items what's the story behind that one you know I started doing breakfast in my burger spot in Manhattan and people kept asking me well can you put an egg on the burger like no like well you serve breakfast you have eggs obviously you can do it I says I sell breakfast I have eggs no I'm not putting it on your burger so after being abused a little bit after so many people asking me put the egg on the breaking a lot I'm going to make a smaller bigger flatter burger I'm going to put it on a breakfast roll and I'll put a burger on my egg and not an egg on my burger we'll put some bacon and cheese and that's close to a gourmet or to an egg on my burger that you're ever going to get all right well I'm sold I'm starving Andrew let's get back in the kitchen and make that breakfast let's do it let's do it all right we're back in the kitchen you have some bacon on the griddle what's the next step the next step is to have a nice hot dirty griddle you know where I'm going with this right that's a secret you want to keep it just a little bit dirty right a little bit dirty exactly the way I like my women hot in their night one night worth to live on nice and hot we're going to get our pan nice and hot over here to make our eggs we'll get our burgers thought at first we have about a quarter of a pound we drop that on the grill and then that's just a ground chuck right that's just the ground chuck a little salt little pepper there's about 25 percent fat in there it's trying to chop so depending on where the animal came from in a season it could be anywhere from 23 to 27 percent fat we give it a little flash in the grill and smashing it's real quick on the flipping on the smash or I'm making a smash burger right can you talk us through the technique well when we put the burger on the grill we turn it over because now the other side is cooked a little bit as a little grease on it so when we go to smash it with this it won't stick to this so that's the only reason why we flip it one now it's flat it has salt on the other side that we did before we put some salt on this side and that's ready that's cooking nice and ready to go because you know we do a sunny-side-up egg now at this point in time and we leave a sunny-side up at this point in time it won't stay that way but it will fan out a little salt and pepper there you always going to solve a pepper everything little action this guy's probably about ready to flip at this moment what you want to see now see how the blood is coming up to the top that's I know it's ready to let you know it's ready to flip you turn it although the beautiful sear and the crust on it you want to sear because it C is in all the juices the reason why we use a flat top is so that it cooks in its own juices and it's an even heat and if here's the meat evenly so while that's melting this is cooking we want to make sure that all of the white clear snotty looking crap is cooked through before we flip it Andrew do you have any cheese rules is there one kind of cheese that you use to use multiple kinds of cheese but no no no no we use American cheese and American cheese only there is nothing that melts like American cheese just about everybody likes American cheese not everybody like Swiss not everybody likes cheddar but American it appeals to the masses so now we're going to turn it over at this point now it's just an overeasy egg so now we take another slice of cheese and with this cheese you break the yolk we break the old and put the cheese on there I'm basically going to turn that off right now why do you break the yolk well I know I want it to be a little messy but not too messy all right Andrew what's the deal with this roll tell me about this roll well this is classic so what I grew up on in the old school lunch and that's from Brooklyn it's a poppy seed kaiser roll not many people make them anymore but I have a bakery in Brooklyn that makes it special for me every day it's what I remember I can taste it just when I think about it so I knew that this was going to be the right type of bread to put my breakfast burger on we'll take our burger which should be about medium or Irish we put that on them we'll take our over-medium eggs put that right on us and here is your bacon get to get a little extra butter on the roll you always going to make sure the whole roll is butted this way the first bite is exactly the same as the left and they Pro take Andrew pro tip pro tip number one and two everybody must be exactly the same the bacon covers the whole sandwich da and the burger BAM so ready to go right now this is going to be a beautiful Explo of America that cross-section look at that cross-section let's hold the top into this and that thing is beauty Oh idiom rare a thing of beauty take a look [Music] that's the ticket Andrew that is heavenly sausage bacon you're on notice ground chuck deserves a place in the pantheon of breakfast sandwiches it's sacred I'm going to finish this I could eat about four of these I think [Music]

Channel: First We Feast

Views: 1,523,795

Rating: 4.8100166 out of 5

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, craft beer, complex, complex media, Cook (Profession), sean in the wild, sean evans, andrew zurica, smashed burger, breakfast burger, eggs on a burger, griddled patty, bec, bacon egg and cheese, how to make, smash burger, fried egg, bacon and eggs, brunch, burger week, cheeseburger, hamburgers

Id: iXb-erKRISE

Length: 7min 53sec (473 seconds)

Published: Tue Aug 15 2017

Reddit Comments

[u/gkdlzm]

I love this type of hamburger. As i just saw and i could be feel its taste of ingredient.

[u/chaesper95]

I don't like hambugers, because of dry bun. so I seldom eat it. A few days ago, I was very hungry. I went to Homemade-burger house and eat potatoe bun. It's so delicious and my best of best.