Right. Uh Welcome home. I'm gonna show you how to make the most amazing burger
And for me, the secret of burger is in the blend. So we've got Chuck
we've got the most amazing ground beef. A little bit of brisket. First things. First season it
once you've seasoned them, combine them together, we're binding this together with a touch of egg that sticks it together and more importantly
try and get this done the day before you get this done the day before, set them in the fridge
They stay nice and firm that way they don't fall apart on the grill
Get that grill piping hot. Now, this is one of my most desired burgers
One of my favorite burgers. This is for me called the F Word burger
which is actually I'll sell at my burger restaurant at Planet Hollywood in Vegas
Now season them, let the meat relax a little bit. Don't take them out of the fridge
ice cold. Otherwise they'll be dry on the outside and raw in the middle. Grill
Piping hot. A little touch of oil on the burger to start off with
This is a beautiful grape seed oil make sure it's seasoned. Also roll the seasoning round the edge of the burger
You know, you can't season the burger after it's cooked. So make sure you roll that seasoning round the outside and mop up
all that seasoning gently all the burgers and then on find the hottest spot
which is normally two thirds of the way up. Once you put a burger on the grill
the secret is to move it as less as possible. The more you move it
the more chance you've got a break in the burger and then look on
Now from there out that incorporates the heat gets a great seal on the bottom
So when we come to turn those burgers, they don't stick. How many times have you stuck burgers on a grill and wondered why it's
sticking nicely oiled quick sear and put that lid down really important
Now, alongside my burger, I'm gonna be toasting the buns. Why do we toast the buns
We toast the bun because there's nothing worse than the soggy bun
How many times you had a burger? And the bun is wet. If you toast that bun
it gets nice and crisp and it protects the burger. So salt pepper
a little drizzle of oil and lightly toast. Those buns back up
lift quick in toast those buns. What goes well with the burger
Great cheese, tomato lettuce. A little bit of mustard mayonnaise. And then these beauties here grilled onions
peel the onion slice them lightly, season them salt pepper, fresh grilled onions on a burger
Trust me. Delicious. Easy to do. Absolutely phenomenal. Now on season them
keep them whole like that. That way they stop breaking up and they're not
I'm a firm believer in toasting both sides of my bun, top and bottom onions on lid back down
Now, look at that but beautiful form. Turn these bo beautiful over
Wow. The flame is the flavor OK? It's a long spatula way that goes a
busy grill is a delicious grill. So you don't cook the burger and then set it up for dressing
You get set up first. So while the burger's cooking, you get everything done first
It's a really important tip. Why it stops the burger going cold and also you want to eat it when it's piping hot
Mm Look at those babies paralyze those onions. Love those. Now
at my burger restaurant in Las Vegas, we based the burgers with Devonshire butter
Today we're just gonna lightly brush a bit of butter onto the burgers with that flame underneath it
Sort of caramelize the butter and puts this wonderful flavor on top
So just lightly brush a little bit of butter on there and it makes the burger so tasty
Now, if you want to become even more chef, what can you do
Make it a red wine batter. A chipotle butter. This is the basic amazing recipe for a great burger
It's up to you to sort of make it your own but lightly brushing the burgers with a touch of butter
Two minutes before they come off. So exciting. Look at the color of those burgers
Notice how there's no shrinkage there because we've got the right amount of fat in there
And with this butter, it makes it so flavorsome. Right time to flip over again
Literally 3.5 to 4 minutes each side. Look at that. That is a burger to die for and then a light brush
Now before they come off, the grill, lightly season them on the grill
Look from a distance. The first part of the seasoning is cooked and it's inside that burger
Last part of the seasoning literally before you take them off really important season
season, season season close. Now for the exciting part, here's the base OK
That's the bum of the burger base, base, base, three tops, three bases
Think about how you can assemble this. Think about what is clutched in your hand 32nd before those burgers come off
I'm gonna put my nice, beautiful rich cheddar cheese on top. So on
let's go there cheese on, on, on. Remember we season underneath that
So the flavor inside is gonna be incredible. First off, a little touch of mayonnaise
it's the light mustard mayonnaise on. Look at that on, I'm gonna go for the top as well
How many times have you seen guests that have opened up? A burger. They try to put ketchup or mayonnaise
Once you've assembled the burger, you can't re break it down. You gotta put it together and eat it nice and whole
So you want this oozing out the side. Now, mayonnaise on from there
take your lettuce and just lightly snap the lettuce. Break that in half and sort of manipulate the lettuce where it sits literally on your
bun, snap it, break it and form the lettuce. The same shape of your bun
Snap it, break it and gently push it down from there. A nice slice of tomato after
that. Give me an S S give me an A A give me an L L
Give me A T salt and pepper on that tomato. Lightly season it beautifully done and look from
there. I touch more mayonnaise, the touch. She asked the touch. Yeah
here's where it goes up a level. Look at that cheese that come on
Seriously beautiful on. She goes number two on, she goes, I
mean, number three on, she goes, how do we elevate it even more
How do we take that to another level? Look at these. Come on
Seriously. I mean, freshly grilled onions to absolutely die for. Take them off
Caramelize the onions and then the flavor from inside. That is incredible
Oh, on generous with those onions there. I'm not a big
fan of raw onion and a burger. It's too harsh. It's too acidic and it blows the flavor of that amazing pate
And then look from there on down and hold that baby in
on down and on, on down and in
and look, watch what happens. Look at this slice, slice, slice, slice
slice down. So if you can't manage a whole one, take half of one and then look
we go boom, boom and do. And that is why
I have one of the busiest households anywhere in America where you've got a neighbor like Stevie Wonder next door
That can smell those delicious burgers, Kim and Kanye. Three doors down
Trust me. That is a burger to die for boba tea