A
A SLIGHT
A SLIGHT CHANCE FOR SHOWERS ON MONDAY WITH A HIGH AROUND 82.
ELLEN.
ELLEN.
ELLEN. >>
ELLEN. >> MIRI, YOU ARE RIGHT.
IT IS HOT OUT THERE.
WHO WANTS TO BE STANDING IN
FRONT OF A GRILL IN THAT HEAT?
SO WE HAVE CHEF ALFRED FROM
RESTAURANTS LIKE DUCK, DUCK
GOOSE AND GEORGIA'S CHOP HOUSE
TO SHOW US THE PERFECT STOVETOP
BURGER.
BURGER.
BURGER. CHEF, THANKS FOR COMING.
>> THANKS FOR HAVING ME.
>> I THOUGHT NOTHING WAS BETTER
THAN A GRILLED BURGER.
IT SMELLS FANTASTIC.
YOU HAVE ME A BELIEVER ALREADY.
HOW DID YOU COME UP WITH THIS?
A SUPER SIMPLE RECIPE.
THE BUILDINGS WE ARE IN, WE
DIDN'T HAVE GRILLS GOING IN
THERE.
THERE.
THERE. WE
THERE. WE HAVE TO GET CREATIVE.
ALSO I'M NOT A BIG FAN OF
STANDING OUT IN THE HEAT, ALSO
ALREADY HOT OUTSIDE, I ALREADY
HAVE GOOD HAIR.
>> THERE'S A SECRET INGREDIENT
TO THIS, RIGHT?
>> THERE IS.
SO EVERYBODY ELSE IS GOING TO
TELL YOU TO DOUSE THIS WITH
BARBECUE SAUCE OR SALT AND
PEPPER AND ALL THAT.
WE'RE GOING TO HIT IT WITH SOME
DIJON JUST ON THE TOP TO BEGIN
WITH.
WITH.
WITH. >>
WITH. >> JUST ON THE TOP SIDE.
>> IT'S GOING TO STICK TO THE
BURGER A LITTLE BIT AND IT'S
GOING TO GIVE US A LITTLE
DIFFERENT.
DIFFERENT. WHO DOESN'T WANT TO BE
DIFFERENT AND SPECIAL?
>> AND IT HAS TO BE A CAST IRON
PAN?
PAN?
PAN? >>
PAN? >> PREFERRED.
>> PREFERRED. IT HOLDS THE HEAT REALLY WELL.
>> OH, CAREFUL.
IT'S EASY TO CLEAN.
IT'S GOOD TO, LIKE, BEAT YOUR
NEPHEWS WITH.
NEPHEWS WITH. >> WE'RE PROMOTING ALL KINDS OF
THINGS ON THE COOKING SEGMENT.
>> WE'RE JUST GOING TO LEAVE
THIS ALONE.
THIS ALONE. >> FOR HOW LONG?
>> A MINUTE, MINUTE AND A HALF
ON THAT FIRST SIDE AND WE'RE
GOING TO GIVE HER A QUICK FLIP
AND POP IT IN THE OVEN WITH THE
CHEESE ON TOP TO GET IT NICE
AND MELTED.
AND MELTED. MY MISSION IS TO GET PEOPLE
STOP PLAYING WITH THEIR OWN
MEAT.
MEAT.
MEAT. YOU
MEAT. YOU KNOW THE PEOPLE AT THE
GRILL ARE ALWAYS POKING AND
PRODDING OR FLIPPING IT.
YOU LEAVE IT ALONE.
>> DO YOU PUT MUSTARD ON THE
OTHER SIDE?
OTHER SIDE? >> YOU DO NOT, JUST ON THE ONE
SIDE.
SIDE.
SIDE. >>
SIDE. >> THIS IS MY BIG QUESTION, I
DON'T WANT TO SERVE UNDERCOOKED
MEAT.
MEAT.
MEAT. WHAT'S A TIP I CAN SAY THIS
BURGER IS DONE?
>> PINKY TO YOUR THUMB, POKE IT
RIGHT HERE.
RIGHT HERE. IT FEELS PRETTY HARD, RIGHT?
>> YEAH.
>> YEAH.
>> YEAH. >> THAT'S WELL DONE.
NOBODY LIKES THEIR FOOD LIKE
THAT.
THAT.
THAT. YOUR RING FINGER.
>> YEAH.
>> YEAH.
>> YEAH. >> POKE IT THERE, THAT'S
MEDIUM.
MEDIUM.
MEDIUM. >> OH, INTERESTING.
>> WE CAN KIND OF BE FRIENDS
NOW.
NOW.
NOW. MIDDLE FINGER IN, MEDIUM RARE.
THAT'S ABOUT PERFECT.
>> CUT ME OFF AT MEDIUM RARE.
>> AND INDEX FINGER IS GOING TO
BE RARE.
BE RARE.
BE RARE. >> THAT'S INTERESTING.
SO YOU TOUCH THE MEAT TO KNOW.
YOU DON'T LOOK AT IT, YOU DON'T
CUT INTO IT?
>> CORRECT.
>> CORRECT. I GIVE IT A LITTLE POKE.
I'VE BEEN DOING THIS A LITTLE
WHILE, BUT PRACTICE MAKES
PERFECT.
PERFECT.
PERFECT. WE'LL HIT THIS WITH A LITTLE
BIT OF CHEESE.
>> CHEESE WHILE IN THE PAN.
>> THIS GOES IN THE OVEN.
WHILE I SWING IT IN THE OVEN,
CAN YOU DO ME A FAVOR AND GRAB
THAT TOMATO?
THAT TOMATO? >> SURE.
>> SURE.
>> SURE. >> YOU'RE GOING TO GIVE IT A
SLICE FOR ME.
BE VERY CAREFUL.
>> IT'S SHARP.
HOW LONG DOES IT GO IN THE OVEN
FOR?
FOR?
FOR? >>
FOR? >> IT'LL GO IN THE OVEN FOR
ANOTHER THREE OR FOUR MINUTES.
BURGERS SHOULDN'T TAKE TOO
LONG.
LONG.
LONG. >>
LONG. >> WHY DOES IT GO IN THE OVEN?
>> IT GOES IN THE OVEN BECAUSE
I DON'T WANT TO PLAY WITH THE
MEAT.
MEAT.
MEAT. MEAT IS GOING TO DO WHAT IT
NEEDS TO DO IF I LEAVE IT
ALONE.
ALONE.
ALONE. >>
ALONE. >> IT NEEDS TO COOK MORE IN THE
MIDDLE -- EXCUSE ME.
>> YOU'RE DOING GREAT, I'M JUST
GIVING YOU A HARD TIME.
>> A COUPLE BUNS TOASTING OFF
HERE.
HERE.
HERE. >>
HERE. >> YOU PUT BUTTER ON IT TOO?
>> YES.
>> YES.
>> YES. >> PUT IT IN A PAN WITH A TINY
BIT OF BUTTER.
>> OH, YOU PUT THE BUTTER IN
THE PAN, NOT ON.
>> I PUT THE BUTTER RIGHT IN
THE PAN.
THE PAN.
THE PAN. >> YOU DON'T POKE THEM.
>> LET THEM SIT FOR A SECOND.
THEY'RE GOING TO DO WHAT THEY
NEED TO DO.
>> WE ARE HIRING AT GEORGIA
CHOP HOUSE.
CHOP HOUSE. >> I'M GOING TO SEND IN MY
APPLICATION.
APPLICATION. >> THE CHEESE IS ALREADY ON,
YOU'RE TOASTING THE BUN, THEN
YOU'LL JUST STACK IT ALL
TOGETHER?
TOGETHER?
TOGETHER? >> YES, MA'AM.
>> YOU USE YOUR HAND.
>> ALL RIGHT.
WE'RE ALMOST OUT OF TIME.
THE BURGER IS OUT.
>> BURGER OUT.
>> YOU CAN HAVE THIS ALL YEAR
LONG.
LONG.
LONG. PAST LABOR DAY YOU HAVE THE
PERFECT BURGER WITHOUT THE
GRILL.
GRILL.
GRILL. >>
GRILL. >> BURGER GOES ON THE BUN, BUN
GOES ON THE PLATE.
>> AND ONE OF MY TOMATOES.
>> ONE OF YOUR TOMATOES.
A LITTLE OF MY LETTUCE.
>> OKAY.
>> OKAY.
>> OKAY. >> BUN BACK ON TOP.
>> DONE.
>> DONE.
>> DONE. >> DONE.
>> DONE.
>> DONE. WE HAVE BURGERS.
>> IT SMELLS WONDERFUL.
THANK YOU SO MUCH FOR COMING
IN, CHEF.
IN, CHEF.
IN, CHEF. >> MY PLEASURE.
>> WE