(triumphant music)
- From time to time,
we eat something that just blows our mind,
hopefully it's some of my recipes that you try,
thanks for sharing on social media.
The other day I did it, guys, I'm really sorry,
I went to one of those dirty burger place things,
that try and get you in with grungy, dirty food
and I loved it!
I had a peanut butter jelly burger and it blew my mind.
It was Elvis Presley who is a fan, or was a fan,
there's some conspiracy theories that he's still about
of peanut butter jelly sandwiches,
jelly being jam here in the UK, he did like them,
that wasn't how he passed away though, was it?
I think it was the toilet, but.
Some of you might not be aware,
that I'm actually a ventriloquist part-time.
Do you like peanut butter jelly sandwiches?
Ah-huh.
But honestly, I went and had this burger
and I'm like oh my gosh, I need to try this!
So although this video is Ask Barry,
I kind of needed one of you guys to ask me that,
so I put out a Tweet, yes, ladies and gentlemen,
I put out this very Tweet this morning
saying please can someone request it
and we've had quite a lot of replies already,
it's only been an hour.
My favourite reply so far being from Sam Walton,
this GIF of these sort of eyes looking at the jam like that,
it's sort of just casually spreading.
I looked at the burgers on the menu
and this monstrosity stood out, the peanut butter jelly,
so it's a bun, you have a satay sauce
for the peanut butter on one side of the bun.
The other bun, boof, the other buttock of the bun
is a sweet chilli jam, we're gonna do a bodge hack on that,
which hopefully you'll like.
Homemade burger, smoky bacon, two cheeses
and that was it,
but it was blooming gorgeous, it was so good.
I'm like, I've never had peanut butter in a burger before
and I wanna eat it.
You're probably aware you can make burgers
in so many different ways, just the beef mince,
you can put breadcrumbs in, I'm going today
to add an egg and some onions and a little bit of seasoning,
kind of like an egg and onion combo,
which is a bad move on a video game,
uh, he got me with the egg and onion combo!
I'm gonna start by slicing an onion
and this is the gadget that I've been using, raving about
and I've got actually 12 different variations of this
in my garage out there, because I'm gonna bring out one,
but I'm picking out the best one that I like,
I'm doing some secret videos
and all will be revealed soon,
because with this one, I've raved about it,
but you can see it's had a fair bit of use,
the blades are a bit weak on it,
I wanna find the best one, before I tell you guys to get it.
Right, so I've got one onion here
and I'm gonna use the other half for one of our sauces,
so I might as well just get 'em all chopped now,
whilst it's there and you can see,
I don't know how long I've had this one now,
but it has got a bit of wear and tear on it,
the blades will generally go on nearly all of these anyway,
but I've even got like a crack in the plastic bit.
Oh, look, look, the blades on this are,
yeah, they're going, so that's why I'm really trying
to find a decent one for you guys.
Alright, so that is one and a half chopped onions.
Alright, let's make the burgers,
get yourself some decent quality beef mince,
this is the the highest quality organic stuff
from the shop or your butcher's.
Give it a decent seasoning,
flaky, that's my smoked salt that I love using,
this stuff, which you guys rave about too now.
I think the director of the company actually follows me,
so hello, nice salt.
Pepper, I make that sound as if I'm being paid
to promote that, so I'm not. (laughing)
I think he just generally follows me out of interest.
There's an egg and I'm gonna shovel in,
I love that word, shovel,
a couple of spoonfuls of me onions, one more for luck.
So now's the time, if you wanted,
you could add spices and herbs, but instead if you're happy,
I mean, it's not the most unflavored combo right now,
we're just gonna mix it all through
and today I am using the spoon to help me.
(melodic upbeat music)
You might start loving this so much,
that you wanna take off your wedding ring
and become, you know, really close to this
and to be honest, I think it's an important part
of this burger making process,
'cause you can bring it together,
the egg does kind of act as a sort of bond,
that you can see how that's kind of holding it there.
Breadcrumbs do work well as well
to fill in those little gaps as well.
This is therapeutic,
but as this hand is clean,
I'm just gonna bring in a chopping board,
this is some baking parchment
and typically a box of mince here in the UK
is about 500 grammes, so that will give you
two really nice size, fat burgers if you want,
it's a little bit like when,
oh, I lost my wedding ring, (laughing) I can't pick it up.
So I'm just kind of guessing the shape of this,
I haven't looked at my burger buns,
I should for reference if you want to, it's up to you,
but I'm now gonna take my clean hand, whoa!
Bring over some more baking parchment, press it down
and then now that I've washed my hands,
oh, Boston, are you looking after my wedding ring for me?
Thank you very much, cheers, mate.
Yep, now that I've washed my hands, in the fridge.
Hm, that's scary.
I've just checked my phone and there are still loads
of replies appearing, I'm like oh, my gosh!
I didn't actually reply to it yet,
although apart from Larry Bundy,
I've done some videos with Larry
and actually we might be doing
a few collaborations ourselves,
he suggested putting a fried egg in a burger,
I mean, I do see that a lot,
but I don't know, I think I prefer a poached egg,
but not today, I've got to get this right.
But seriously, thank you all for your request for Ask Barry.
So next up is satay sauce, there's something about satay,
I absolutely love satay chicken, but in a burger,
there was just a little lick of it on that top bun,
muah, we're gonna do it.
(cheerful melodic music) So this one, two, three
big old blobs of crunchy peanut butter,
if you use smooth, that's fine,
in fact you can even add extra peanuts if you want.
We're gonna add in,
oh, my gosh, it's coming right out of the can, (laughing)
about 100 mil of that's coconut milk,
that's light coconut milk.
Add in some brown sugar, our chopped onion from earlier,
so that's the equivalent of about half an onion,
for a teeny bit of kick, some chilli flakes
and just a little shake of this is oyster sauce actually.
Alright, medium flame, slam that straight down
and it'll actually do all the hard work for us,
you can see already that heat
is making that coconut milk very fluidy,
that's not the correct scientific term, moist?
No, damp?
No, it's making it move, see, look,
but what I will do is get a little spatula
and start to encourage it,
the biggest thing to break down obviously
are these big old dollops of peanut butter, but they will.
If you're wondering why I used oyster sauce,
rather than soya sauce,
I thought we had loads of soya sauce here at home,
it turns out we haven't got any,
so the oyster sauce came to the rescue.
What's this been, like two minutes?
And you can see,
we're getting that real nice colour on it there,
this is gonna be way too much for my burger,
but it'd make an amazing dipping sauce as well
or you might just be making lots of burgers
and if you do want it a little thinner,
I've just added in a teeny little drop
of extra coconut milk there, but it's completely up to you,
you might want it thicker,
so it clings to chicken as you dump it in there, oh!
So now we're gonna make the sweet chilli jam
and you might recognise this thing
from basically the Four, three, two, one Playlist
helping me make most of my drinks.
One thing you could do here if you've got the time
is make your own jam from scratch,
I did a video on that a long time ago,
but if you wanna save some time
to make the sweet chilli jam,
use store bought jam and some other bits.
I've got some strawberry jam,
I've got some malt vinegar, bit of tang,
that's the main essence of chilli jam,
you've got your sweetness of the jam,
you've got your tang and of course you've got your chilli,
this is half, no, this is a chilli that I've halved
and deseeded, okay, you don't want the seeds in there,
well, you can if you want and for a bit more flavour,
we've got our clove of garlic
and a cube of ginger, that is it.
But jam can be a little bit butch at first,
so what we do is we'll get a mixing bowl
and add that in there and just warm it up a teeny bit
and because of the sugar in the jam,
we're not gonna really wanna heat this for too long,
we're just warming it.
Alright, so we'll go for 20 seconds,
alright, let's just see, oh, there we go,
you see how much more movement there is in that now?
But it's not boiling, it's gonna be warm,
but I just didn't wanna explode
the whizzy food processor thing.
I'm gonna push in the jam, oh, look at that.
Two chilli halves, my cube of ginger and me garlic clove,
last thing for a little bit of tang
and this is where you need to go easy on it,
so just like half a teaspoon at first,
because the worst thing you can do is over tang your sauce,
because you put your jam in there, you've got too much,
I mean, you can put sugar in, something like that,
but this is where you can add that in batches,
so your best way you're gonna find out is by whizzing it up.
So the cool thing about this blender
is obviously the chunky bits like the garlic and all that
have hit the blade, so it should help us.
Uh, uh, uh, uh, uh!
Right, let's try it.
I feel like this is the sole reason
we have one of these long reach spoons,
not for desserts, oh no.
Oh my gosh, oh, we've nailed that first time.
Just the right amount of heat in there,
there is heat, you might want half a chilli,
it's oh, muah!
Seriously though, pimp that to your liking,
some of you will be like, oh, that's not hot,
I want whole like Naga chilies in there or whatever,
I want it all in there, whatever you want, mate, it's fine.
On that note though, there is something macho,
isn't there about hot food?
I really detest that whole world of,
I get comments from time to time that are like that,
oh, everything needs to be so hot,
like my friend the other day
went for one of those phall curries
and he ate it, he was like, yes
and it's like did you actually enjoy that?
"No, but I ate it."
So there goes our sweet chilli jam in there, lush,
not only does it double up as an amazing chilli jam,
fancy playing a prank on a friend,
once that's set and cooled down,
put it on their toast for breakfast. (sinister laughing)
With the sauces done, we're on the home straight,
these are the buns I'm using,
we are gonna toast them, so that when we put
the peanut butter and the jam on, it doesn't soak in,
it kind of just sits on the top, perfect!
This is my griddle pan
and the ridges on that are nice and high,
so I'm getting this really hot and we'll char the buns.
Yep, so no oil, they're just gonna go on there,
we're gonna toast them
or effectively I guess just burn them,
'cause we're gonna put those scorch marks on there,
but it will help keep the sauce at bay.
Gorgeous!
So there we go, these will give us
the perfect terrain for our sauces
and I've no idea why I'm turning them upside down,
but hey, bongo drums.
I'm gonna let you into a little secret,
although Senor Bean can't believe it,
this burger did not actually come with bacon,
you had to ask for it extra,
do you even burger, bro, without bacon?
I was gonna put mushrooms in, I love mushrooms,
but I'm a fun guy, I know that some of you guys
would prefer not to, so we'll omit that.
Let's cook it up!
Alright, so I'm gonna do the bacon in my griddle pan,
it's still a little bit warm, I just love it gives you
these little sort of charred bits from being on there.
These are some smoked rashers,
I think bacon's always got to be smoked
and I will do a video soon on a homemade smoker
and by that I don't mean how to smoke a cigarette,
I mean, or vape, I mean smoking stuff,
I've actually got a gadget for that
and I've got a gadget burger press, what am I doing?
But I'm just gonna let this shrivel up and do its thing.
Just while that cooks away, a joke has just come to mind,
this is just for Melissa Joan Hart,
who used to be Sabrina the Teenage Witch,
who actually randomly follows me on Twitter for some reason.
What do you call it when it's Halloween and you're a witch
and you need to absorb the fat from your bacon?
Witchen towel, huh, that's for you, Melissa, that's for you
and then she unfollows me.
Oh, yes, why am I doing this one-handed?
Could that tongue be any further out of your face right now?
I know it's bacon, mate, I'm sorry.
Gonna put it down on my witchen towel,
you have my permission to use that joke,
I don't think it's gonna be
hitting any stand up comedians anytime soon.
Okay, so the bacon, I've just snipped it in half
just so I can like pile it up easier on the burger
and these are the burgers. (sinister laughing)
Alright, I've got about half a teaspoon of oil in this pan,
I'm just warming it up,
there's quite a lot of oil anyway in the burger naturally,
but we're just gonna give it a bit of a kickstart.
The pan's still warming up a bit,
but stuck together in there, oh.
Now to kind of help it act like an oven,
I'm gonna put a lid on my pan,
it's gonna keep a bit more of the heat in
and make it cook for a teeny bit quicker.
Just about to turn it over, but the cheese I've got,
I've got two slices, one red Leicester, one mozzarella,
this one just had mozzarella, I feel like being naughty.
Oh, smelling really good, oh, look how plump that looks.
Oh!
So again, a couple of minutes on that side
and then we'll stick our cheese in using the oven,
the oven, (laughing) the oven method with the lid
just to help it cling.
Meanwhile I'm just putting my jams and my satay on,
the satay was only a little bit,
'cause obviously you don't want it sticking
to the top of your mouth like peanut butter can do,
but it does actually balance out
by the more sort of looseness
and sweetness of the sweet chilli.
Now I don't know if my burger will look as good
as these ones that you see in these promotional posters
in restaurants and stuff like that,
because there's people that are paid generally
to make food look awesome and it's an awesome skill,
in fact I know someone who offered to do a guest appearance
in a video to show me how they do all this crazy stuff
of like PVA glue for milk rather than actual milk
on breakfast cereal adverts and stuff, so hey, content.
Oh, my gosh!
Mozzarella is going on,
then the red Leicester, you can see it's sweating already,
but the lid will just speed that up a teeny, weeny bit.
Do you know what I also like to do sometimes?
Just a teeny, oh, bit of pepper in there.
Look at that, oh.
Alright, off the heat.
Here it is, look how gooey that cheese is
just sitting on that sweet chilli jam.
Now there was no salad in this burger whatsoever,
so I am really adding my bacon on here
just to make up for it and then of course
last but not least, our satay lid.
Oh, (laughing) my gosh!
Now I don't know about you,
but that looks pretty darn awesome.
When you see cookbooks, glossy magazines,
brochures, literally everything,
advertising boards for fast food restaurants,
like they really go to town on stuff like this,
for example, they'll be like, oh, excuse me, Nigel,
could you put just a little dab of sweet chilli there,
we wanna see a little trickle there like that,
oh, that looks fantastic,
see, now you wanna eat it 0.1% more or maybe less.
You know when you sometimes make a work of art
and you're like I don't wanna eat it, it's a bit like that.
The replies to the Tweet are still coming in,
so thank you so, so much, I know I sort of requested this,
but if you've ever seen any cool restaurant things
you want me to try and take on or any dilemmas,
do get in touch with us for more Ask Barry videos,
I like this playlist a lot.
But I think it is finally peanut butter jelly time.
♪ Hallelujah, hallelujah ♪
Oh!
Ah!
Arrh, I don't know what's happening,
I feel like I wanna rip my shirt off like Hulk Hogan
or the Ultimate Warrior, just like shaking on things, wow!
It just, I don't know why, I don't know,
something was telling me, it might have been one of you,
Barry, Barry, eat the peanut butter jelly burger,
it was just, oh, hm, eh!
So me and this burger
are gonna get some alone time post filming,.
If you wanna try this, do send me a picture on social media,
the recipe steps I'll put in a website link
in the description.
So good luck, I'll see you soon.
My precious.
♪ Check your level player, no matter what your style ♪
♪ The kitchen's for me, sideburns, moustache, goatee ♪
♪ Maybe all three ♪
Hm, mm!