THE BBC BURGER FROM MY RESTAURANT SAMBURGERS (ALL 4 WAYS) | SAM THE COOKING GUY

[Music] [Music] get ready because we're making the bacon bacon cheddar burger for my restaurant sandburgers four different ways and by four different ways i mean with our burger blend brisket short ribbon chuck so good ground chicken delicious ground salmon amazing and with the beyond burger option and we're making bacon onion jam that's the double bacon part bacon bacon so the first bee bacon is this kind of bacon the second be bacon is the bacon onion jam that you want to put on everything and we're making crispy onions to go on top of all of them aren't we a bunch of little the hungry kids here today everybody's getting a burger everybody yeah that was part-time chance which by the way let me just clear up right now chance's name uh showed up on a recent episode of the barbecue central podcast the number one most downloaded barbecue podcast anywhere because a chance was making fun of the barbecue central podcast host greg grumpy's dislike hate of onions and somebody wrote in and said chance's comment was funny but he also referred to chances part-time chance is not part-time if anybody hears part-time it's me chance is a hundred percent full-time and he works like he's a thousand percent full-time right chance yeah so uh let's get on to the bacon onion jam first i already have some bacon sizzling away beside me to cut the time a bit all right so here's my bacon obviously diced up i've got it sauteing and i say when it starts to get foamy like this it's about three quarters of the way done now's when we want to add other stuff but we don't want this excess grease so let's take out most of it so i just pull it off to one side and if i can do this with one hand two i'm just gonna take this grease and put it in a little container and i'm gonna save this because i'm telling you when you're making eggs or mushrooms or onions a little bacon grease is never gonna be a bad thing grilled cheese instead of butter it's all good okay most of it's out back on the heat and now we will add about a half of a red onion and that will look like this so we'll mix this through obviously diced you want everything pretty small we're making a jam like substance so no giant pieces of anything and this will now get you know three four minutes just to start to soften before we uh add anything extra okay we're looking beautiful softened nice now we're gonna add some garlic like this boom by the way this recipe is on my website we'll put a link below i'm making uh like a half of a recipe's worth which is still a lot but i think you'll find once you make this you want to put this [ __ ] on everything thank you for the line frank's red hot and when it starts to get fragrant we add our next ingredient and that is about a half of a large tomato diced up like this mix this through now we'll let everything start to soften this gets a bottle i don't know you know some sort of low medium about 10 minutes and by the way not showing off or anything but when i flip like this i want to show you that it's less about wrist and more about the movement because i can make that happen without lifting the pan by just pushing it forward and pulling it back watch same thing happening you don't need super human skills to do that just a fast flip motion don't even have to lift it okay 10 minutes and we carry on when the color is deepened and it's starting to look spectacular we add the last of our ingredients we'll begin with two tablespoons of apple cider vinegar about a quarter of a teaspoon of cayenne nice pinch of salt and pepper and about a quarter cup of apricot jam and we mix and when it's fully incorporated we leave it on the heat to simmer away for about 15 minutes and in that time we'll make some crispy onions and deal with our salmon we're making crispy onions and we've done it before and you should know how to do it because it's a great thing you cut it on and thin you toss it in flour and cornstarch you deep fry they come out amazing you put them on a burger or a steak or a sandwich whatever you want the difference today is that we have a new mandolin to use mandolins are not expensive and you may remember we threw out our last one because it broke and it was a piece of [ __ ] okay don't buy this whatever stupid oh my god i'm crying i'm going to smell like onions for a year this is not a piece of [ __ ] i don't think it was expensive either might have been 30 bucks or something just wait do you see how great this guy is it can make our onions perfect so before i show you this thing and by the way we're not pimping this in fact i won't even show you the name how's that i just want to tell you that it comes with these different these different blades that shred that do i guess like would make like waffle fries and god knows what the hell that does but here's the cool thing because we're only using this straight blade today this knob here lets you um change the depth the thickness of what it is you're cutting which i think is pretty cool now this one pay attention is gonna bring up another set of blades here that let you now take a potato and cut it into this size fry pieces if you want or smaller by using this one i think it's pretty good look a mandolin is a pretty cool thing and for us today we want this and i want my onions fairly thin so i'm going to dial this guy up to i think about there and now we take a half of an onion i'm going to cut this little dirty end part off like this and then we're just going to do this and we should be doing it if we're smart with the blade guard which is this you poke and then you're not going to ruin your fingers and then you just go like this oh no that's too big hold on let's see if we're at the right it's pretty thin that's going to be nice so let's just make a bunch of that oh yeah this is a good guy could be enough oh come on give me a break you know how great this is going to be there is a certain amount of moisture in here that i'm going to want to squeeze out but a little bit more we'll do that and then we'll get them frying okay we're good there now i guess the best way to do this is by hand so i'm going to scoop them all up as many as i can i'll take them over to the sink and we squeeze that liquid now running into my watch would be the death of your oh [ __ ] hell would be the death of your crispy onions okay i'll keep them back here oh god these are gonna be so good all right let's get our flour ready and we're almost there all right so for the next step we take our beautifully sliced onions and we drop them into buttermilk like this and everybody gets coated uh and you can let them soak for a bit if you want honestly you don't really need to this is more about what's on the outside of the onion so the flower part sticks beautifully so i've probably got enough in here oh what the hell let's throw these guys in right what am i gonna do not make them okay once everybody's coated put these guys off to the side we'll build our flower part and we start frying we've talked about house aperitifs before the founders of house created this deliciousness because they wanted a better way to drink they were tired of food coloring and fake flavors and all the sugar now they have a brand new flavor and this is grapefruit jalapeno and like all their flavors 18 alcohol easier to drink but way better to drink look i'm a cocktail guy i'm not a wine guy and i like a variety of things and houses made it really simple for me to enjoy delicious interesting unique cocktails that come right out of the bottle so pour it on the rocks enjoy it like that or in this case of the grapefruit jalapeno we're gonna make a crazy house paloma with this one we start by [ __ ] our glass with some grapefruit great way to go and then into kosher salt and if that's not beautiful i don't know what is next some ice and then we add our house grapefruit jalapeno nice pour tiny splash of mescal for some beautiful smokiness we top it off with a piece of grapefruit squeezed and dropped along with some lime squeezed and dropped and look at that oh my goodness how happy would your guests be if they walked in and you went here have one of these it's fantastic it's light it's absolutely refreshing you get the grapefruit little bite of the jalapeno and a pinch a tinch of smokiness from the mezcal what's beautiful about all the house aperitifs is that you can have them by themselves on the rocks with the mixer with citrus honestly it's a better way to drink try house now get 15 off your order when you use my code stcg and click the link in the description below and then you too will be standing around doing this and the flower component looks like this relatively equal parts of flour and corn starch then a nice seasoning of kosher salt and pepper and this we mix i find a whisk particularly useful here perfect stay right there let me bring back the onions and then we'll do this we take some we squeeze out most of the buttermilk because we don't need it we'll drop them in separating as we go as best as we can as we go and then because i'm using two hands and that's not going to be good with all this milk on my fingers i'll quickly wash quickly dry and then do this you want to separate as you go we don't want a clump we want individual like this it's perfect and when you've got a big batch in here that's separated and floured and ready let's get over to the fryer shall we boys fryer shall we hell yes so i take a big handful over to the oil and i separate them as i go like that oil is about 365 370. nice maybe a couple more i can add i don't really want to overdo it though so let's just call it that for now i will come in with a pair of tongs and just sort of separate these guys so there's less of a chance of clumping and we're just waiting for them to become gorgeous and i think as you can see we're very close and when they look like that i love this man we give them a shake because the extra oil is not helpful throw on a paper towel like this we stand back and look on with pleasure at what we've created here which is just freaking gorgeous going to be amazing on these we turn to our salmon and we're almost there so we're all set with the patties we've got chicken we've got our beef blend and we've got our beyond what we're missing is our salmon we're gonna do that right now into our processor i'm putting eight ounces of salmon fillet skin off we make a four ounce patty and this is very simple uh done that's all it is so we'll take out the blade we'll get this into two equal relatively equal sized balls we'll have one i think i need to make that guy a little bigger very simple there we go this guy gets a little bit more and it doesn't hold together well like this but because we're going to smash them by the time that happens we're going to be in good shape let me clean up my hands get rid of the processor when we come back we're making burgers folks we're making four different types of the bbc the bacon bacon cheddar not the big all right before we start can you just look at what this bacon onion jam has become i mean imagine this on the bottom bun before anything else holy s that's going to bring some flavor that is gonna be hard to forget in the best way possible all right but first we're gonna throw our buns on because everything's gonna happen fast so we've got our classic brioche bun i've buttered it a little bit these are all gonna go on we'll get them ready we'll take them off and you're going to want to keep an eye on them because they're going to happen fast and you really don't want to burn these the landing spot for these delicious burgers cannot be jacked up you can see it's not taking long to get some color on here getting there almost there close to being there almost there almost there almost there just getting annoying almost there oh yeah these are gorgeous and yes a brioche bun has a lot of butter in it but adding butter now does this gorgeousness and this gorgeousness so let's take these guys off and get ready for our patties say fantastique ice shite there we go first up oil avocado and it's chosen of course we'll spread this around and then come the patties so salmon oh beyond our beef blend and chicken and now because it's a smash situation we want to do that so we're going to go like this beautiful oh i made it too close crap i wasn't thinking [Music] i'm gonna need more room damn it why'd i do this i forgot [Music] so you guys go over here you come in here [Music] beautiful chicken and we'll do the beef right there perfect and now we'll season yes of course salt and pepper salt and pepper all these guys chicken chicken chicken beef and while this is happening i'm going to put some of the bacon jam on the bottom bun don't be cheap alan alan don't be cheap oh my god these are gonna be insane sorry you're not here everybody and then while we're there stay right there chancellor we're going to add this a little bit of lettuce a little cool crunch and now our landing spots are ready and now we can start to flip starting with our salmon look at the crazy color i love it beautiful beyond scrape up flip over fabulous scrape up flip over nice chicken perfect beef and now everybody gets a piece of white cheddar like this like this i won't say it every time because you might get mad and like this and there fantastic really fantastic i'm feeling good about everything right now folks [Music] all right these guys are ready so let's do this we'll take this guy we'll put him on his friend here come on buddy go to your friend melt that cheese hey chicken loving you and our beef looks like this oops come on there we go now off we come salmon down first and look with the least amount of fat the least amount of shrinkage next up our beyond followed by our gorgeous chicken oh and then our beef blend oh hello brisket hello short rub hello chuck okay but we're not done there because here's what we need we need bacon on all of these remember bacon bacon like this look at this oh man i want this so badly right now i'm not kidding i want every one of these so badly and these guys right here but wait don't stop there because now top bun gets a little mayo boom boom boom boom a quick spread like that but wait one more thing forget about our crispy onions i'm gonna put a little handful on each oh but the crunch the taste the texture [ __ ] four burgers four different insides i was gonna say four different proteins that's restaurant terminology max doesn't like that terminology and then we cap ladies and gentlemen my work here is done now is the moment that we come to the end of every episode time to taste our hard work me chance and max's hard work the buns are toasty and ready the bacon onion jam is in place topped with cool crispy lettuce the patties have been cooked melted cheese on top bacon on top of that and crispy onions mayo on the top bun and our brioche buns capping all of the nonsense and i have to taste one i could taste them all but i won't and the one i choose ladies and gentlemen is [Music] boom chicken here chick chick chick chick look at that kid look at that so yes we've pimped my restaurant samburgers yes we're trying to show you how delicious they are but the point of today really is to show you that while ground beef is amazing in a burger in classic you do have options ladies and gentlemen really freaking delicious options like this chicken kid right here waiting to be consumed okay before i take a bite just can you close up on that yes we sell them at samburgers yes you can come to san diego and get one yes you can make this at home and i'm telling you change it up you should oh hell yes you should the bacon onion jam is so good it's juicy it's tender it's just damn good that's what a burger should be that first bite says to you eat the whole damn thing right now son and i just might thanks for hanging out with us if you haven't subscribed do it now if you haven't hit the notification bell do it after you subscribe leave us a comment tell us what you want we're here for you right boys yep you made it to the end of the video let's celebrate by subscribing subs what he said exactly all right we got some burgers to eat

Channel: SAM THE COOKING GUY

Views: 580,058

Rating: 4.9413981 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, burger, samburgers, bbc burger, sam the cooking guy burger, sam cooking burger, cooking burger, sam the cooking guy samburgers, bbc samburgers, burgers every way

Id: rZhgEgnf234

Length: 22min 9sec (1329 seconds)

Published: Fri Mar 26 2021

Reddit Comments

[u/TheShwauce]

One of these days I'll do a smash burger. I'm sure I've had one before, but never made one.. the way the meat crisps on both sides is great. Need to get me a flat griddle for the grill.

[u/crimedog58]

Seriously are we not doing “phrasing” anymore?