I'm making a really simple double patty cheeseburger.
I got a pound and a half of 80% here, 80% lean.
We have a special sauce.
Everybody has to have special sauce on their burgers.
And then we have lettuce, tomato, and onion,
so you don't have to make a salad.
Whenever I make special sauces, I always use sour cream
or full-fat Greek yogurt.
We have the nice, tangy base.
A little salt and pepper.
Relish.
Per cup and a half of your base,
three mounded spoonfuls of our relish.
And then equal amounts of your ketchup and mustard.
Any color.
I like to use yellow, good ol' yellow mustard.
Good ol' Heinz ketchup and mustard from back in the day.
And I do about the same amount as the relish,
but I just eyeball it.
Who wants to measure that? It's just silly.
And we mix this guy together.
So we're gonna add now, to the meat,
per pound, I'd use about a teaspoon,
so I'm gonna add about a teaspoon and a half
of granulated onion and garlic.
They're friends, they like to hang out together.
And a fat splash per pound,
and a half a splash for the half a pound, of Worcestershire.
And we're gonna make eight thin patties.
Then we're going to season the meat
with salt and pepper, of course.
And I like to add a little white pepper as well.
You gotta get it goin'.
And then put it into a fairly flat, even layer.
Then you're going to score it with the side of your hand.
Now, we want eight patties,
so I'm gonna start by scoring it into four.
And then I'm gonna do it again,
and then I know when I grab the meat,
we're gonna end up with patties
that are about the same size.
What we have to do is make all of the patties first
and put them all on at the same time.
Another tip is, always press the patties
a little more down in the center, right?
Because they plump as they cook
and you don't want patties to be raw in the middle
and overcooked at the edges.
You don't want them to look like flying saucers.
I prefer, even in the summer months,
to put a cast iron plate on my outdoor grill
so that you get this nice crust all over the burger.
If you have a griddle, you can fit all eight
on here at the same time.
If you have just a skillet, great, fine.
I have been working in restaurants
since before it was legal for me to be anywhere near them.
My mama did not like to leave her children with strangers,
so she brought us to work and we were on her hip
in restaurants all of our young lives.
And she would put us to work.
Let me turn this off.
Once you flip your patties,
it's a couple minutes on the first side
till you get that nice crust I was telling y'all about,
put a little foil on the top and melt the cheese.
There's something...
Mmm, delicious and very sexy
about being near charred meat and melting cheese.
It's delightful.
(audience applauds)
So once we melt our burgers,
we pull the patties off so they don't get too done on us,
'cause they're thin little suckers.
Cooks two minutes on one side,
about one minute on the other side,
then you add the cheese, melt the cheese,
so you end up about between three and four minute in total.
I am going to...
Wait for it.
I'm gonna double sauce.
I'm gonna sauce down here.
Look at that squirt bottle work for me. (chuckles)
And I am going to put some chopped onion.
Thank you, my darling. Fancy toothpicks.
That was Kate, great.
Kate, everybody. Everybody, Kate.
(audience applauds)
Lettuce, little shredded iceberg.
Some tomaters, little S&P, okay.
And then we have our double cheeseburger.
Delicious.
(audience applauds)
Guess what happens next?
More sauce.
More sauce!
(audience cheers)
That is a burger!
(audience cheering)
(chimes ring)