Making The Wendy's Baconator At Home | But Better

weights like Baconator Terminator is that are they like affiliated or look the point is if anything's gonna be terminated today it's not gonna be us [Music] [Music] two but better we're on another American classic the Wendy's Baconator this is very special to a lot of people and I and I understand that and I respect that and please understand that me shuffling their grave for them is with love it's a pretty straightforward it's burger and that's it it's burger patties cheese bacon and ketchup a male that's literally it it's I think it's gonna be easy to beat but I'm trying to say so without postponing this anymore let's make this shall we is that their slogan to all of you is our recipe quality cannot be a recipe a recipe is like a body of text that includes both directions and a list of ingredients there's a breakfast Baconator now whoa there's a Baconator but then there's also a son of a Baconator what is the difference sorry what's what's the difference between the regular Baconator in the son of a Baconator she didn't lusts to regular bacon ears and one son of a Baconator thank you we've got oh that's wrong the bag so this is the regular Baconator it's like that I hate that they are square patties Wow are they square I read somewhere that they do it so that you can see the meat like the quality of the meat I don't want to see they're out of all the burgers I've had this is like bottom of the barrel first off the bottom bun is soaked in grease I mean like that is how much grease is in the bottom bun they say quality you can taste but I think it's about time they taste my quality so as usual if we're gonna flicks on a fast-food burger we need to make our own buns this is a variation of my Hokkaido milk bread recipe so start by combining two tablespoons or 20 grams of bread flour two tablespoons sort of 27 grams of water and four tablespoons or 60 grams of whole milk into a small saucepan mix that together thoroughly heat over medium heat and continue stirring constantly until this turns altra thick key in he likes oh now just remove mr. thickens from the heat in a separate bowl and let it sit till room temperature separately you're gonna dissolve one tablespoon or nine grams of active dry yeast into half a cup or 120 grams of lukewarm whole milk and when I say lukewarm I mean 95 degrees Fahrenheit or 35 degrees Celsius then just let that sit at room temp for 10 minutes once your thickened mixture is cool and your yeast is bloomed in the bowl of a stand mixer you're gonna combine two and a half cups or 320 grams of bread flour 1 and 1/4 tablespoon or 17 grams of granulated sugar and 1 teaspoon or 7 grams of fine sea salt you've got some V Skippy's nice trying out some new accents as you can see pop it in your stand mixer with the dough hook attachment and set it to speed to medium low well that's mixing add one whole egg plus one egg yolk and your yeasty milk continue to mix until it forms a nice dough and look if it's a little too dry just add a tablespoon or so more of whole milk then just look that mix for about four minutes we're taking a nice smooth elastic dough then I had three tablespoons or 42 grams of softened unsalted butter be sure to add it one tablespoon at a time to give it time to you know incorporate once all the butters incorporated let that brother mix for another minute or two until smooth then just pop it out of your stand mixer bowl like a newborn baby roll it into a taut ball and place it in a lightly greased pole then just cover with plastic wrap or a moist towel and let it rise at room temp for one to two hours or until doubled then deceptively caress it and beat it down you don't have to use a pumpkin it could just be your hand then simply divide it evenly into six pieces now if you're a true intellectual you'll weight each piece at around 95 to 105 grams each take each piece and form it into a ball by pulling in all the sides to the center flipping it over so the seam side faces down and roll it in circles with your hand staying in contact with the bench till you get a tight widow ball transfer that to a baking sheet lined with parchment paper and repeat this with the rest make sure to space them apart evenly otherwise gonna be very sad when these rise then just cover that with another rimmed baking sheet and let them proof at room temperature for 30 minutes [Laughter] now once your balls have rested give them a light brushing of egg wash consisting of one egg plus a small splash of water may twist together be sure to coat the total surface area don't miss a single spot then just pop those bad boys in the oven at 375 degrees Fahrenheit or 190 degrees Celsius ideally with a convection setting if you have one for 15 to 18 minutes or until the most beautiful golden-brown balls greet you out of the oven brush each of them lightly with melted butter and let them cool on a wire rack I mean look these buns alone are already winning now let's talk about beef they say fresh never frozen but what about fresh ground what about that what about fresh ground big boy the grind never stops all right of course you don't have to do this but if you do I'll give you a kiss and also you'll want one pound or 450 grams of short rib half a pound or 225 grams of sirloin and one pound or 450 grams of chuck roast then just cut those into pieces that will fit into your grinders hole toss them together and well um you know run them through your meat grinder now look the best part here is if you have a stand mixer you could absolutely just use an attachment grinder which I'll link the one that I use in the description now look at all this gorgeous ground beef I mean really it is worthy of a Men's Fitness cover because it's so beefy and beautiful now we're ready to make a burger so make sure you have thick cut nice smoky bacon fried until crispy or however you like it you Josh crispy bacon is wrong yeah you know what teach their own right whatever makes you happy and sets your soul on fire okay Papa says it's okay additionally if you want to step up your Mayo you can make a black garlic chive mayo like the one I have here by simply combining half a bunch of chives that have been very very thinly sliced and three to four cloves of black garlic that have been crushed and paste if I'd you can use the flat side of your knife you do that by the way it should be soft enough then just mix it with half a cup of mayonnaise some salt and pepper to taste and maybe a little splash of Chinese black vinegar if you want to get a little fancy bing-bang-boom vamsee Mayo now last but not least is the famous square patty now look there's a there's a crazy secret to this right we're gonna take some beef and you're just going to form it into a square that's it okay make it in accordance to the dimensions of your bum you're gonna want to quarter-pound patties totaling out a half a pound for one burger or more you know it's up to you season your patties on both sides generously with salt and any additional spices you want place them in a heavy bottomed pan that's been preheated over medium heat until ripping hot I want it to sizzle wanted to pop you know what I mean then just shoot that over medium-high heat for two to three minutes until you get some nice browning and crust and I want this to be deeply browned okay no gray meat repeat on the other side your burger is cooked - you're like this should have a high enough fat content that a well-done burger is still pretty good then just add the cheese of your choice I used a mix of cheddar and smoked provolone now while your pain is still ripping hot leave it on and just add a small little splash of water and immediately cover with foil and let that steam melt the cheese now of course you could also use a blowtorch but you know not everybody has to be extra like me to assemble your burgers be sure to first toast your buns okay slice them in half toasted on butter until beautifully toasted want that crotch on the inside and a generous spoonful of your mail little squirt of tomato ketchup followed by your burger patty two to three slices of bacon another burger patty another two to three slices of bacon your fancy boy mail and another little weird pattern squirt of ketchup followed by your other bun now this is obviously a very American burger but there's something so special about this combo which we're about to find out you know all I gotta say is this burger is so artisanal first off fatty fat did and fatter than that the patties are square which make absolutely no difference thank you very much we won thank you that's the end bye-bye this is like the michelin-starred French Laundry and then this is kind of just like that Italy trying to fly away because it's embedded the bun automatic win and this only sat in the car for maybe max five minutes okay this has been sitting for at least ten minutes and you can see where it's soaked through it stops okay still has that punchy charred beef flavor you guys are all week [Music] so we're gonna bring somebody in okay get this time to have a little bit of taste burger number one you need to drink some water yeah I do I hear you go drink some water you're still chewing on it burger number two here's my answers burger number one was terrible I actually wanted to spit it out the entire time burger number two is really good because I felt as though I had a lot more flavor you can taste the bacon the bunny was a lot you're not much of a burger fan though I hate burgers the lesser of two evils we won but better episode 11 wendy's whether you're a burger eater or not this is quality you can taste or guys and that is it so we made the Baconator and I think we done gun terminated the bacon name in the world of a burger it's really not that revolutionary in flavor texture knee it's just it's just a bacon cheeseburger with ketchup and mayonnaise that's all it is we just made a way better version with higher quality ingredients in yada-yada so on and so forth easy so probably by now you were expecting to be in our new kitchen I swear I'm not doing this to tease you I'm filming this way ahead of time because the move and it's busy and so this message is from the past to the future you are them in the next video you should see me in the new kitchen though hopefully I think but anyway with all that said if you enjoyed this video or you learn something leave a like subscribe and I will see you next time [Music]

Channel: Joshua Weissman

Views: 4,931,956

Keywords: wendy's baconator, baconater, baconator, homemade burgers, the best burger recipe, homemade burger buns, hokkaido milk bread, perfect burger buns, how to grind your own meat, grind meat at home, the baconator, wendys recipes, baconator recipe, joshua weissman, youtube recipes, youtube cooking series, sat bawl pro, at home, but better, wendy's, homemade wendys, homemade baconator, wendy's burger recipe, how to make wendys baconator, wendys baconator recipe, fresh ground beef

Id: 3QrT03RtU58

Length: 10min 9sec (609 seconds)

Published: Sun Jun 07 2020