>>> THE PERFECT CHEESEBURGER
TRULIS A WORK OF ART FROM THE
SOFT TOASTED BUN TO THE JUICY
HAMBURGER PATTY AND THE CHEESE
MELTING DOWN THE SIDE.
THESE COMPONENTS ARE ALL PART
OF YOUR MASTERPIECE AND TODAY
TO CELEBRATE NATIONAL
CHEESEBURGER DATE WE HAVE CHEF
STEPHEN WITH US TO SHARE SOME
PRO TIPS TO STEP UP YOUR BURGER
SKILLS AT HOME.
CHEF, THANK YOU SO MUCH FOR
JOINING US.
>> THANK YOU, BRITTANY.
IT IS A PLEASURE TO BE
HERE.
>> WE ALL LOVE TO GO OUT FOR
BURGERS, BUT SOMETIMES WE WANT
TO MAKE OUR OWN AT HOME.
WHAT IS THE BEST TIP TO CREATE
A RESTAURANT QUALITY BURGER AT
HOME?
>> FOR US IT IS REALLY
IMPORTANT TO START WITH THE
BEST RAW INGREDIENTS POSSIBLE.
WE USE FRESH , NEVER FROZEN
BEEF WHICH MAKES ALL THE
DIFFERENCE IN TEXTURE AN
JUICINESS.
>> WHAT IS YOUR BIGGEST SECRET
TO TAKE OUR OWN BURGERS TO TH
NEXT LEVEL
OBVIOUSLY IF WE GET THE RIGHT
INGREDIENTS THAT IS THE FIRST
STEP, BUT WHERE DO WE GO FROM
THERE?
>> WELL, FOR ME AND FOR US IT
IS REALLY IMPORTANT TO SEE HER
AND SMASHED THE BURGER.
NOT ONLY GROW , THE GIRL WILL
GET IT HARD AND OVERCOOKED AND
DRIED OUT.
REALLY MAKING SURE THAT YOU USE
EITHER A CAST IRON PAN OR A
SAUTI PAN.IF YOU HAPPEN TO
USE YOUR OUTDOOR GRILL YOU CAN
PUT THE PAN ON TOP OF THE GRILL
AS WELL.
BUT THAT WILL ELIMINATE ANY OF
THE OVERCOOKED AND DRY PART OF
A BURGER.
>> OKAY.
DID YOU SAY YOU SMASH IT?
>> ABSOLUTELY.
WE SMASH IT ON TOP OF A FLAT
TOP.
>> I LOVE THAT.
WHAT OTHER WAYS CAN WE ENHANCE
THE FLAVOR OF THE BURGER PATTY?
>> WELL, I AM GOING TO SHOW YOU
BECAUSE WE ARE GOING TO START
WITH OUR ALL-AMERICAN ALL IN
BURGER.
AGAIN, STARTING WITH THE HOT
SAUTI PAN OR CAST-IRON SKILLET.
WE ARE GOING TO TAKE SOME
ONIONS AND WE ARE GOING TO PUT
THAT IN THE SAUTI PAN AND LET
THAT GET HOT.
WE ARE GOING TO ADD OUR PICKLES
AND THEN WE WILL ADD COOKED
BACON AND WE WILL LET THAT GET
NICE AND WARM AND TOASTAND
THEN WE WILL TAKE OUR FRESH
NEVER FROZEN ALL BEEF PATTY AND
YOU CAN SEE WE ARE SMASHING
THAT DOWN.THAT IS CRITICAL
BECAUSE THAT GIVES YOU THAT
CARAMELIZED WONDERFUL CRUST ON
THE OUTSIDE.
IT'S YEARS IN ALL THE JUICES
AND MAXIMIZES THE FLAVOR.
DON'T
FORGET TO SEASON WITH SALT
AND PEPPER IS ALSO CRITICAL AND
IN A GREAT TASTING BURGER.
ONCE WE DO THAT AND IT IS
COOKED WE WILL FLIP IT OVER AND
ADD CHEESE ON TOP OF THAT SO
YOU CAN SEE HERE .
AND THEN ON TOP OF THAT WE ARE
GOING TO ADD OUR LETTUCE,
TOMATO, ONION AND PICKLE WITH
OUR SIGNATURE BURGER SAUCE AND
TOPPED UP WITH A BRIOCHE BUN
SERVED WITH OUR ALL-AMERICAN
FRENCH FRY.
>> OH MY GOSH.
I WISH I COULD TAKE THAT TO THE
TV.
CAN YOU TALK ABOUT THE BURGERS
YOU HAVE THERE WITH US?
WHAT KIND OF BURGERS DO YOU
HAVE.
>> ABSOLUTELY.
I JUST TALKED ABOUT THE ALL IN
AMERICAN CHEESEBURGER.
WE HAVE ANOTHER ONE SELLING
BURGER AT APPLEBEE'S WHICH IS
OUR WHISKEY BACON BURGER.
THIS ONE HAS PEPPER JACK CHEESE
ON TOP OF IT TO GIVE IT A
LITTLE BIT AMAZING.
WE HAVE TWO STRIPS OF BACON AND
OUR FIRED UP WHISKEY SAUCE
WHICH IS A FIREBALL INFUSED
SAUCE THAT IS KINDA SWEET AND
SASSY AT THE SAME TIME.
WE PUT A LITTLE BIT OF FRIED
ONIONS ON TOP WITH OUR BRIOCHE
BUN.
ONE OF OUR TOP-SELLING BURGER
>> BARBECUE BURGERS IS ONE OF
MY FAVORITES.
WHEN IT COMES TO PROGRESS, WE
ARE REALLY BRANCHING OUT WHEN
IT COMES TO FLAVOR.I
OBVIOUSLY GONNA BURGER IS
PRETTY POPULAR.
WHAT ARE SOME OF YOUR FAVORITE
FLAVORS TO PUT ON A BURGER THAT
IS CRAZY?
>> WELL, CRAZY.
I DO LIKE EGGS ON MY BURGER.
THERE IS NOTHING LIKE NICE
RUNNING EGG YOLK ON TOP OF MY
BURGER.
I
PERSONALLY LIKE A SHARP
CHEDDAR CHEESE BUT ANY KIND OF
CHEESE YOU LIKE WILL WORK .
BLUE CHEESE DOESN'T MATTER.
AND GET CRAZY WITH YOUR
INGREDIENTS.
WHATEVER YOU LIKE.
YOU LIKE SUN-DRIED TOMATO, PUT
THEM ON A BURGER.
CAN'T GO WRONG THERE.
>> WHERE CAN WE GO FOR MORE
INFORMATION OR TO GET A TASTY
BURGER MADE JUST FOR US?
>> WELL, AS NATIONAL
CHEESEBURGER DAY TODAY SO ALL
OF OUR LOCATIONS NATIONWIDE
WILL HAVE A 699 PRICE TAG FOR
ALL OF OUR BURGER SO ENJOY ANY
OF OUR BURGERS AT SIX DOLLARS
$0.99 AT APPLEBEE'S TODAY ONLY.
YOU CAN ALWAYS GO TO
WWW.APPLEBEE'S.com TO LOOK AT
OUR FULL MENU.