THE FRENCH DIP BURGER (PREPARE YOURSELF!) | SAM THE COOKING GUY

say hello to what i know is going to be an incredibly delicious french dip roast beef burger think about the components you got your burger and by the way we're grinding our own you got your roast beef you got your french dip the jew where there'll be onions involved there will be horseradish sauce involved it's going to be one of the great burgers of all time ladies and gentlemen i promise you that unless you hate meat at which point this will suck horribly but you're probably not watching if you hate me right or you're watching because i'm cute and charming right max and chance obviously thank you you didn't think i had to ask for the support on that but i'm glad i've got it we're going to start by grinding some of our meat i already have ground uh chuck so we're going to grind our own brisket and short rib too complemented so i'm using my stand mixer and my grinding attachment that fits in here snug we tighten it up and then we tighten this part where the meat comes out because if it's not tight meat starts squeezing out the back and that looks ugly and i don't like that so super tight that's what he said and now we can begin so i have three quarters of a pound no no cause you kind of gave me a [ __ ] a like oh i did it on purpose no i was giving a [ __ ] egg because my ears hurt it was nothing hold on why are you so defensive well just you should have seen your look yeah it hurt my ears oh sweetness come on you're gonna be okay all right so i've got three quarters of a pound of ground beef already [Music] we'll use three quarters of a pound oh oh uh oh so clearly we have a problem because this sound [Music] is awful i think it's still going to work to grind the beef but because we can't take it standing right here we're not going to subject you to it so max will play something lovely while we're grinding max hit it and we grind [Music] okay now i'm going to start the brisket is different so obviously it stopped making noise once it started grinding and you know one of the things that they say you should add to help get everything out the chute is a piece of bread that i actually do not even have so i'll put a tiny bit more meat in and there's also a special thing for plunging i can't find that so i'm using a wooden spoon i'm basically a mess today that's how we do it here at center cooking and we'll cut this off in three two and one beautiful right and the ground beef goes in like that beautiful combination and look it now here's the thing we don't want to rough this up too much and squeeze it super tight because what helps make a burger juicy are the gaps in between the the grind but we are going to season this only with kosher salt and pepper and there's quite a lot so we'll be generous a little bit more and we'll mix try and break up this guy a bit yes i could have got a piece of just straight chalk or sirloin and ground it so it would match the others but i was just a little bit lazy we'll be fine so when you've got this let's make some patties shall we it's going to be a decent size right decent-sized burger well i should have probably weighed that it's all right we only weigh things when they're done at sand the cooking that's true that is very very true we've got two beautiful patties we're gonna save the rest of this for another time okay so we're making our own ju i'm starting with almost boiling water and this is a beef broth base it's really just beef base i think the flavor is really good we'll get this mixing well this is four cups of water i want a lot because well you'll see why in the end but there's about four teaspoons of the broth base and then i'm gonna add a couple other things gonna add a little splash of worcestershire deepen the flavor a bit i'm gonna add which is untraditional but i want it a couple tablespoons of vermouth make it a little bit boozy in nature and last a bunch of fresh ground pepper because i like that peppery bite with my jew and when it's there we mix this is ready i can just set this off to the side a bit we'll come back to that in a minute so i need time a little onion cut this end off and then just rings i'm just going to break them up though remember our onion rings from the other day yeah best onion rings ever if i was ever going to cut myself it's at moments like this when stuff is getting small and i get daring and i don't take my time so i'm going to take my time because i don't want to hurt myself so a little oil on the flat top and on they go hey don't run off hey whenever i just i know you don't like to be forced on this side don't put your back of your hand right in front of my lens would you find some other place to shoot how about that how about that [ __ ] we just want these guys nice and soft and really gorgeous we'll give them a little butter in a little bit how's that sound oh yeah and meanwhile while they're doing their thing me making sure that i keep my hands out of max's precious shots let's uh let's make a little horseradish uh sauce for these burgers those are beautiful that's pretty huh that's pretty huh and we begin with our bowl the first thing we'll add is some mayo and then prepared horseradish this is not horse radish cream it's just this ground up horseradish and you want like a kind of a nice amount a little salt and pepper and some parsley because i gotta have a little green and it makes it pretty and makes me happy so now we mix oh i can smell the horseradish from here let's taste it a little bit more i love horseradish if you don't like it could you leave it out chance no i don't think you could leave it out for this one chance is right because it would then not be horseradish cream so the horseradish is a great accompaniment to any steak and think about what our burger is it's brisket it's short ribbon and ground beef but then roast beef is going on top this lends itself perfectly to everything but now that this is done now that our zoo is done now that our burgers are done now we're now we're cooking i want to talk to you about hellofresh america's number one meal kit and i know you're thinking sam aren't i here to learn how to cook why would i want a meal kit even from america's number one well because sometimes you don't always want to cook sometimes you just want to come home have it be simple easy and all put together for you imagine all the ingredients measured out little bit of this little bit of this little bit of this to go together simply quickly and absolutely deliciously i chose to make this meatloaves with sweet chili glaze and look how beautiful it is here but look how beautiful it is here and here look it's exactly the picture look you know what you're getting and isn't that important i know some of the other meal kits this doesn't work out the way you want hello fresh every single time hellofresh offers a ton of recipes to choose from every week that let you just bust out of your regular everyday routine there's honestly something for everyone you can go low cal you can go vegetarian you can go kid friendly they remove the stress of meal planning and prepping you order advance it comes pretty much everything goes together in about 30 minutes who doesn't like that the plans come in two meals or four meals fresh is ridiculously flexible it's great but let's say you've got the meals for four the meatloaf for example and you've made it but you don't need it all to be like meatloaf look what i've done i've turned this meatloaf into this meatloaf pasta and with only two extra ingredients i broke up one of the little meatloaves cooked it in a pan added whipping cream it started to thicken put in the pasta look what we've done we've absolutely changed it up and i'm telling you right now that is crazy good so what do you do you go to hellofresh.com use my code stcg80 and get eighty dollars across five boxes including free shipping on your first box and then you'll be sitting back you'll be relaxing you'll be eating like a king like me right now with this oh come on now and ginger in the rice is incredibly good so let's do this uh yes the burgers have to go on but i forgot i wanted to add butter the onions so let's just do that let's just let the butter start doing its thing right there shall we max oh yes these are going to be heavenly like super deliciously heavenly oops the last one all right they can slowly do their thing let's get these patties on oil avocado of course wouldn't use anything else it would be silly too oh it would be not just a waste but the wrong oil has a lower smoke point and you don't want that well so far my favorite part of everything that's going on is right here these onions hey buddy turn your horn off i'll tell you something one of the benefits of this blend that we've put together the brisket the short ribbon the the chuck is the smell out here this doesn't smell like a hamburger this smells just like the most amazing i don't know steak ever all right so let's flip these kids very nice and with my left hand for max very nice we're doing well here guys really well that's gonna be quite the burger isn't it okay my onions are good i'm gonna nail take them off wow when these guys get on the bottom of that burger wow and i think as we're starting to get closer i'm gonna start to get a little color on my buns by putting them in the leftover butter oil nonsense from the onions beautiful beautiful beautiful all right beautiful and beautiful they come off so these guys are almost there the smell is insane max and chance are getting a brisket short rib facial right now our jew is ready oh it's going to be so good that little bit of vermouth in here makes a huge difference by the way you've seen me use vermouth a lot and you've heard me tell you it's a fortified wine you've also heard me tell you that that means it's shelf stable and won't go bad like regular wine wood once you open it so keep a bottle around it's very handy i was flipping channels the other day came across some dumb cooking thing which okay you could call this a dumb cooking thing and the guy was like oh well vermouth is a fortified wine and they didn't say anything else and i know it left people looking at the tv going what's that mean is this important do we need to know what fortified wine means i don't know why they don't follow up with information oh yes i do because they're all dumb fancy pants they're all fancy i think these things are almost ready for step uh two or three come on max come on okay so here's how this goes now we take this beautiful thinly sliced roast beef and by the way we have made our own we know how and it's fantastic let me get rid of one of these guys i'm going to do just one right this second so a little color here just heat it up and when it's got this color now we're going to do this now we're going to mount it up put it on top of our patty open this we're going to add two slices of aged white cheddar and then our lid and in about 35-40 seconds that's going to come off be insane and we can start so a little water will help this melt and gorgeous in there all right let's stop this i'll get it on here just to keep it from cooking too much let's get the bun going and we're there astro we start with our horseradish gorgeousness oh man and now a little pollivar on gosh look at these come on now is you ready for this part because this is the crazy part what's happening here and in we go and on we go oh my gosh that's whack that is truly whack lid and now the part ladies and gentlemen that's i'm not too sure about the idea is to dip this whole thing it is a it is something that people do so let's get our jew over here i'll move this we've got a plate so here's our goal our goal is a full dunk so while we're holding this and we go like this we go like this we let it drip a bit and we put it on our plate and we say to ourselves oh fine god what have we made all right so let's give it a whirl i'm going like this oh my god it's a mess a delicious freaking amazing best smelling mess ever in the world let's get a bite before i can't handle it anymore oh holy god this is a nun this is this is on this is unnatural this is an unnatural combination that is so effing good the horse router gives that little bite the onions give that that delicious richness the blend of the burger and the roast beef on top and some of the edges of the roast beef has started to get a little crispy and this ridiculously delicious aged white cheddar that brings the whole thing together fun of a [ __ ] so maybe you dip it slowly maybe you don't do the whole thing because the bottom is getting soggy as f but oh my god it is so good it is so good please make those please promise promise thanks for hanging out subscribe if you like the the episodes uh hit the hit the like button ring the notification bell it even smash it for max's benefit and by the way right now we're in the middle of sam's giving you have until midnight on december 20th to become a subscriber leave us a note if you want make a comment on uh social media using the hashtag samsgiving2020 and you could win this evo behind me that caliber pro kamado over there that traeger over there oh i don't know a dinner for me at my restaurant graves in san diego and how about five thousand dollars from qp mayo we love them and we love this don't miss out because you're not a subscriber don't you

Channel: SAM THE COOKING GUY

Views: 556,477

Keywords: sam the cooking guy, cooking, sam cooking, sam the cooking guy burger, french dip, sam the cooking guy french dip, french dip burger, french burger, cooking burger, french cooking, sam the cooking guy french dip burger, cooking french dip, sam the cooking guy french, sam the cooking guy dip, burger

Id: h14j-lgXpg4

Length: 17min 26sec (1046 seconds)

Published: Mon Dec 14 2020