Thanks South Chicago Packing for sponsoring this video.
There's nothing better than a good old burger.
There's a reason why we all love this thing, and that is because it's good. At the same
time there's many different ways to make them; we can make them cheap, we can make them expensive and
sometimes we can just make them huge. But today I'm doing something very different, as I'm using a very
advanced techniques to cook the most unique burger I've ever made. And this one might surprise you
as much as you did me. So let's do it!
And the very first thing we need to start off is the bread.
But we're not using regular old bread for this burger. No, no, no, no, no, this one is special! But at the same
time it is easy to make because it only takes two ingredients, and here we have the most important
one it's called table cream, you can make so many different dishes with it. The next ingredient is
bread flour and as always remember exact amount and ingredients always on the description down
below for you. To make the dough is pretty straightforward, just combine both of these
ingredients together, mix it well, and make sure you mix it real good and your dough is done. Now
of course we do have to let the dough rest. To ensure that it's not gonna dry out I like to use clinch
plastic. Just wrap it all up like this and let it rest for one hour, after one hour your dough should
be nice and relaxed and it's much easier to work with. After cutting a piece off make sure you wrap
the rest so that it does not dry out. I'm using a roller to open it up but you can always use a
bottle of wine. Just make sure you open it nice and flat and try to keep a shape of a circle. To make a
perfect round shape I like to use this bowl right here, this will give a nice presentation to the
burger in the end. As you can see once I was done this is what it looks like. And this dough feels
so smooth in the hand. By the way this dough is so good that you can also make empanadas with it. And
if you've never had an empanada it's easy to make, just add any type of filling you like. I'm actually
using ham and cheese just to give you an example. Fold the whole thing in half and close it up with
a fork, deep fry it at 350 degrees fahrenheit, and you are left with something like this.
And let me tell you something it is nice and tasty. Oh by the way if you have any dough left you can
always deep fry them and eat them with condensed milk. This is just awesome and it is super easy to
make. But now that we have our dough ready it's time to jump on to the next ingredient and I'm
talking about cured egg yolks. Start by combining a little bit of sugar and salt together. Once that's
done add your egg yolks little by little, make sure to leave a space between them, then all there's left to
do is to cover them completely with the salt and sugar mix. Make sure every single edge is a hundred
percent covered because you want to let them cure in your refrigerator for two hours. Once the two
hours are done just remove them and wash them in cold water. This will remove any of the additional
salt. And as you can see this is what you're left with; the perfect cured egg yolks. It makes a nice
outer skin but at the same time the inside is nice and gooey. It also gives a wonderful flavor
which I definitely recommend. Now we're gonna jump to the most important ingredient, which of course
if we're making hamburgers I'm talking about the burger patty. Now there's nothing special
about this beef mix. I like to use a ring mold to ensure that every single one is nicely shaped.
Because remember there's nothing special about making this patty, what it is special is how to
cook it, which I'm gonna be using a very unique technique that I'm using for the first time. But
once I was done with all of the patties you can see every single one of them is exactly the same
size, that is how you want them. But now that we have them ready the next step is to cook them. So I
first started by using a little bit of avocado oil, set your cast iron to high heat and make sure that
the flames of the cast iron is actually heating the edges. And as you start cooking your burgers
the first thing you want to do is to season them. For that I'm only using salt and freshly
ground black pepper nothing else, and remember you want to cook them in extremely high heat.
And here's the technique, as you're flipping the burger you actually want to ignite the oil for a
second. Now when you're doing this you got to be extremely careful, but the flavor that produces
is awesome .This is a very similar technique that they use when they're cooking on the wok
that is why their stir-fried taste so good. And by you doing the same technique with these burgers
it produces a wonderful flavor that you gotta try. Just make sure you do it nice and safely, just keep
calm because you know the flames will always die down. But as you saw this technique once I was done
cooking them this is what they look like. Outside they look like a regular burger but the taste is
very unique and when I say unique I mean good. Now a burger is not going to be a burger without cheese.
Honestly you can use any type of cheese you like and for today I chose this one which is brie,
it has a very unique flavor that i really enjoy. Now that we have all of the ingredients ready
all there's left to do is to assemble the burger. So I first started with the dough,
followed by the patty, of course the egg yolk, wrapped it around with brie cheese, and as you can
see it is almost ready. To make sure I have a nice tight seal I like to wet the edges a little, then
I drag another piece of dough and put it right on top. I started by closing with the fork to ensure
I have a perfect round shape, I also used my bowl cut out the excess. Give that nice finishing touch
with the fork and my very unique burger is ready for the deep fry. To ensure that it's not going
to explode on me. I like to make a little tiny hole on the side. As you can see once I was done this is
what it looks like. But now that I have 100% ready all there's left to do is to deep fry it, and for
that i'm setting my deep fryer at 350 degrees fahrenheit. I'll be cooking it until it's nice
golden brown. So now I say it is enough talking and it is time to deep fry it. So let's do it!
[rock music]
Does that look good or what? And believe it or not this is exactly what I used to deep
fry that burger; South Chicago Packing Wagyu Beef Tallow, which also happens to be today's sponsor.
South Chicago Packing is 120 years old fifth generation family-run business that started
our business in the 19th century using horse carriages to sell meat products throughout
Chicago. In the mid-1900s they shifted to expert butchering and meatpacking services hence the name
South Chicago Packing. In the 80s they split it to two divisions a sous vide custom crafted protein
company and South Chicago Packing a high quality cooking fats and oil company. They united to provide
both of their products to restaurants throughout the US. Then in 2020 they made beef wagyu tallow
available to home cooks like me for the very first time. And let me tell you I've been using them
ever since even before they sponsor a video. This is the best wagyu tallow on the market and I have
used it for so many experiments. I've deep fried brisket with it, chicken, burgers and even injected
to meat to have an incredible flavor. And the crazy thing is that it improves everything I use with it.
It's currently only available in amazon so make sure you check out the link in the description so
you can get some. Thanks South Chicago Packing for sponsoring this video but now let's get
right back to it and try this insane burger.
All right everybody here we have our very interesting burgers.
-They don't lool like burgers. -They absolutely don't look like burgers at all everybody. So I
used some crazy technique. -Gotta put it on a bun. -I know well I guess. -That's the bun? -I guess that's the bun huh? Look
at that everybody. That's a that's an interesting burger when you offer to your guests. I promise you
you will be the talk of the party. -Imagine you go to someone's pool party and they go
'hey who wants burgers?' and then they come out 'here have your burger' -It's, I don't know if it's
look like a burger if it looks like uh you know one of those UFO machines you know what I mean.
-It does. -It does look like that but
what's important is the taste everybody. So I use some crazy techniques on these burgers and you
tell me when you are eating it if there's anything that you feel different about it or you... oh
oh you want to go right to the middle? You don't even want to taste the dough huh?
-I want to taste it all. -Alright cheers everybody! -Cheers.
-I only got the dough everybody. -Wow! -The dough is amazing!
-This thing is delicious . We got some gooey yeah I see your gooey right there. Talk to me.
Good?
That face, that tells me that it's good. I haven't even gotten to the center yet everybody.
Look at that Angel. Go for it?
-It's good man.
-What! It's so smoky. That works really really good, the burger technique everybody. No smoking at all Angel, I cooked that on the cast iron.
-What? -Yeah I know right. This is phenomenal everybody. -There's a lot going on here
like. -It is very unique. -It leaves a little taste in your mouth it's like ummm.
-And the egg yolk it's super creamy. This is a huge winner everybody. -It's so delicious bro! -You know
when we made the heavens chicken, something very unique this is kind of like that. You know what
I mean? If you have not seen the heavens chicken everybody make sure you check it out. -Heaven's chicken was so good. That was so
good I want some of that right now. -I know right? I'm telling you right now everybody, yes it's a
little bit of work but all of these techniques every single one of them worked like it was meant
to work. The burger like we said is extremely smoky, the egg is extremely creamy. -The egg kind of like
fused with the cheese. -Coat everything yeah. But mine look at mine, my egg is super runny, you can
tell that it's runny everybody look at this. -Mine's runny but I've been trying to keep it all in there.
-Total success! Now, the dough super easy to make two ingredients everybody. You can add a little
bit of more salt to give even more flavor but it's not necessary, I didn't add any salt. -Don't
put salt. -Don't put salt, you really like it I can tell. Tremendous success everybody. I hope that you
not only make this type of burger but at the same time use these different techniques which
I've just learned as well. Anyway guys these are the results, I hope you guys enjoyed this video,
if you do enjoy it make sure you give it a thumbs up. If you're not a subscriber be sure to subscribe
for future videos. Remember if you are interested in any of the equipment I use everything is always
in the description down below for you. Thank you so much for watching and we'll see you guys on the
next one. Take care everybody bye-bye. -This is the best empanada I've ever had. -Some fancy empanada Angel.
This is a fancy empanada everybody. See you guys on the next one take care everybody bye.