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(upbeat music)
- Hello there.
Welcome back to another episode of Anime with Alvin.
This week we're gonna be taking a crack
at the Super Sour Burger from Boruto,
which can be easily identified by the fact
that it has many slices of
what seems to be raw lemon in it.
Thought it'd be curious to see how it tastes
so let's give this a shot.
And with all burgers, this starts with toasting your buns.
Some brioche buns on the stove
'til they've gotten a nice toast, a few minutes or so.
And then we come with six ounces of ground beef.
80/20 beef formed into a large patty
and cooked until a hard sear has formed on one side,
seasoning with just simply salt and pepper.
Once both sides are looking good
we're gonna go over and look at our toppings.
The burger seems to have a yellow sauce on it,
which I'm gonna guess is some sort
of mustard mayo situation,
which I'm gonna make by putting a heavy glug of mayo
with a splash of mustard and just mixing them together.
For the lemons, I'm going to thinly slice an entire lemon,
including the rind.
And to assemble, we're gonna start with our bottom bun
and lay our patty on top.
Carefully and delicately arrange
as many slices as we can fit on this thing,
followed with some fancy looking lettuce,
and then spread our mustard mayo on the top bun.
Giving that a nice squish.
Honestly, I gotta say this looks pretty good.
Give this a nice cut down the middle
and admire that beautiful cross section
of many, many lemon slices.
All right, here goes nothing.
Let's give this taste.
At first the sourness doesn't really kick in,
but just like a delayed time bomb
once all the beef and nice burger flavors go away,
there is nothing but a wave of acidity
to hit you in the face.
To be fair though, this is a super sour burger,
but I think we can make this a little bit better
by doing a few things differently.
One of the things that takes
a burger to the next level in my opinion,
is making your own ground meat.
I have here roughly two pounds of boneless short ribs
and I'm just gonna cut them into chunks
before putting them onto a little tray with parchment paper
and sent to the freezer to par freeze for about 20 minutes.
You might have seen burger buns
made from scratch many times on this channel already,
so we're gonna speed through it a little quickly.
In a stand mixer metting 250 grams of bread flour,
3.5 grams of dry instant yeast,
and 20 grams of just granulated sugar.
I'm adding in 50 grams of warm milk,
100 grams of warm water, and a teaspoon of lemon oil,
which will hopefully give this bun
a little bit more of a lemon flavor itself.
After adding five grams of kosher salt,
I'm using the dough hook attachment
and just combining this mixture
on medium low speed until it's homogenous.
Once realizing that this bowl
is actually a little bit too big,
we're gonna move this into a smaller mixture
that the dough hook can do more work in.
Since we're gonna make a brioche style bun,
I'm now going to add a lot of butter,
40 grams to be exact, but soft, one little cube at a time
waiting for it to be incorporated
and then adding another cube in
just until all the butter has been put in.
Now we increase the speed to medium high
and mix the dough until super smooth,
which takes about six to eight minutes or so
for this kind of recipe.
Once the dough is ready,
this goes onto a large grease bowl
covered with some Saran wrap
and left to proof for about an hour.
It's been about 20 minutes at this point
so we're gonna check on our beef
and make sure that they're not completely frozen through,
but enough to be put into a food processor
and pulsed until this becomes nice and pebbly.
I prefer this method over the meat grinder attachment,
if you have one, just 'cause it's a little bit easier
and honestly gives you better and cleaner results.
It's also great if you don't have a meat grinder attachment.
Once our ground beef has been homemade,
we are going to set this aside and move on.
Instead of just raw lemon slices,
Kendall came up with this idea of making a lemon relish.
Sounds pretty fun.
So in a medium pot over medium heat
I'm combining one third cup of granulated sugar,
a fourth cup of white wine vinegar, and half cup of water.
Once this is brought to a boil,
we're stirring this in just until the sugar has dissolved
then I'm gonna take two preserved lemons
that we got at the store,
take out the inside and chop them into little strips.
These strips go into our mixture
along with half a teaspoon of celery seed,
half teaspoon of ground mustard,
half a teaspoon of kosher salt,
and a quarter teaspoon of crushed red pepper flakes.
We're gonna make a cornstarch slurry
with one tablespoon of water
and one and a half teaspoons of cornstarch
adding that in until this starts to thicken.
Now that our bun dough has proofed,
we're gonna take this out and divide this in half
so we get two big buns
for two attempts at making this burger.
These get shaped into perfect little balls,
actually not so little, covered with Saran wrap
and proofed for another 45 minutes
before they are ready to bake.
Now that our buns have grown up a little bit,
we're gonna make a simple egg wash with one egg,
one egg yolk, a quarter teaspoon of lemon oil,
and a pinch of salt,
mixing it up and brushing it over our buns
before baking them at 350 degrees for about 40 minutes
just until they're golden.
While our buns are in our oven,
instead of a mustard mayo, how about a lemon aioli
for that yellow looking burger sauce in anime.
Into one of those magic bullet blender looking things
I'm throwing in two egg yolks in.
I'm going to grate three garlic cloves,
zest of one lemon, teaspoon of kosher salt,
a tablespoon of lemon juice,
and slowly stream in three quarters cup
of neutral vegetable oil
while using the immersion blender attachment.
This helps emulsify the things
so that everybody gets to become one big friend.
And it's really cool to watch this clear liquid
turn into a thick, fluffy aioli.
Our beautiful blends have returned
from their long journey in the oven,
and now they look golden and amazing,
but they still need one last step, a good toast.
So we're gonna cut these in half,
admire the cross section just for a little bit,
before going to the stove and toasting
each half of each bun in one tablespoon of butter each.
Since these buns are on the larger side,
I like to lower the heat
and give 'em a little bit longer to toast,
almost around 10 minutes or so
on a very, very, very low heat.
Once our buns are toasted,
we're gonna divide our ground beef mixture into two patties.
Pretty large ones actually, probably eight ounces or so.
These get a hard sear in a cast iron skillet
with just a little bit of neutral oil on both sides.
Seasoning again with just salt and pepper.
These aren't smashed burgers,
more of a pub style burger
that needs to be cooked like a steak, so a hard sear
for about two to three minutes per side should do it.
Oh, hey, fire.
I like that.
That's pretty cool.
While our patties rest, we're gonna go ahead
and prepare the rest of our condiments.
Again, I'm slicing up a lemon,
but this time only into half slices,
crescent moons as thin as I possibly can.
Our toasted lemon bun goes down first
followed by a five minute rested juicy patty right on top
and then two table spoons of our cooled lemon relish
adorned afterwards with a few half slices of lemon,
not too many this time,
followed by another wave of fancy lettuce.
And then onto the top bun goes a heaping spoonful
of our lemon aioli.
Once we put that nicely on top and give it a good squish,
I present to you our more homemade version
of the Super Sour Burger from Boruto.
This one does look a little less intimidating
as there are not lemon slices
jutting out from all 360 degrees.
So let's give this a cross section first.
See how we did that is a good looking burger,
still a little pink in the middle and clearly very juicy.
How does this stack up compared to the OG version?
Kendall now joins us to help me finish the other half.
Cheers, Kendall.
I think we're both pleasantly surprised with how we did
and actually goes quite well
with the juicy fatty burger and the nice bun.
If this was simply called
Lemon Burger on a menu at a restaurant,
I would not bat an eye.
And even without cheese,
this burger is still quite delicious.
And good thing we had a whole
second burger we could assemble
because Steve was very hungry at this point
and definitely finished the whole thing.
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(soft music)