If there's one thing we all love is a greasy and delicious mouth-watering
cheeseburger. There's absolutely nothing healthy about
a delicious burger. But you're not gonna be eating them every day, so whenever
it's time for you to make one do something special. And this one is from
the 1920s. To be more specific it started in 1912. It's been alive this
long because yes it is greasy as I mentioned, juicy, cheesy and absolutely
everything you would ever want in a cheeseburger. And today I'm gonna show
you my take on it. So let's do it!
This burger was born from the world-famous Dyer’s Hamburger Restaurant
which opened doors in 1912 in Memphis Tennessee. At that time they did not have
a flattop to cook their burgers so it was all done in a cast-iron skillet.
And as you know the more hamburgers you cook the more grease you will accumulate.
Since they kept all the grease from all the burgers being cooked at a certain
point it just becomes a deep-fried hamburger and the funny thing is they
never changed that grease. So you know it's pack full of flavor and history which is
almost impossible to replicate, but I am going to do my best. And the first thing
to do is to make a crazy flavorful grease. Now they have been using the
grease from the burgers which is basically beef tallow aka beef fat. This
is great to use and believe it or not like Donna's used to fry their french
fries with this so I'll definitely be adding this to my mix. And this is lard
which is basically pork fat. This one here is not my favorite pick once I open
it up it seems like it was a little processed. I think I have something
better. I want to use something as natural as possible. It is the real deal
a hundred percent pork fat. Let's just say it's what makes bacon taste so good.
And here we have duck fat. If you've never used it it does have a unique
flavor and I think throwing it into my mix is just gonna make this special. So
I'll definitely be adding This in. But now that we have all of our fats ready I
need to add more flavor and for that I'm gonna be cooking some onions into it. I'm
hoping that deep-frying those onions into the grease is gonna give you even
better flavor. Now I'm gonna be caramelizing the onions and not burning
it. And to do that I'll be keeping my grease at 325 degrees Fahrenheit. You
want it golden brown but not burnt. To make it even more flavorful I'm gonna be
using Worcestershire sauce. We know that sauce was available during that time. I'm
thinking that over a hundred years of making burgers some must have gotten in
there so I'll definitely be adding that in. Now let's talk about meat because
that's the most important ingredient. I like to grind my own beef and the theory
of Dyer's Restaurant is this if you have a lean burger patty and you add it to
the grease you will suck it up, but if you have a fattier burger that won't
happen as it's cooking grease will come out. I'm not sure if that's true but to
me that does make sense. So to make my burger blend I made 25% fat and the rest
lean that should be plenty of fat. The goal is to make three ounce balls if you
don't have a scale just use a measuring cup, as long as the weight is consistent
you're good to go. And once I was done this is what they look like. Now here's
an interesting thing there will be absolutely no salt on the burgers, it's
all gonna come from the mustard, a good amount of pickles and the cheese. However
they do add a little bit of freshly ground black pepper. When talking about
cheese I'm gonna be using the most popular one there is. Yes the process
stuff! To me on a burger this is as good as it gets.
Yes it is the process stuff but it's good. For the bread I'll be using brioche
bun. That's not what's using Dyers but I think this will make a way better burger.
But now that we have everything ready I'm gonna be deep-frying my burgers at
300 degrees Fahrenheit, and it's a hundred percent about technique. So I say
it is enough talking and it is time to make some amazing burgers. So let's do it!
All right everybody here we have our beautiful. What do you think about
that Angel? I saw you making it. Yeah. It did not look that
healthy. It's that's the whole point it's not supposed to be healthy yeah. I have a
lot of things to say about this burger one thing that I do want to say is I
want to give a big shout out and thank you to my brother Greg from Ballistic
BBQ you inspired me to cook this burger. Thank you Greg. Well I say enough talking
let's give this a try. You ready? Let's go for it bro. All right let's go for it. I'm
excited to try it. Cheers. Cheers.
That, is an amazing burger. mmm
Super juicy plenty of salt from the pickle and from the actual cheese no
need to salt it at all. What do you think Angel I know your opinion. I'm gonna say it. You gonna say what?
I'm gonna say it. What? I'm gonna tell them. Tell them whatever you want to bro
honesty is always the most important thing. What do you say. I think it's
better than a smash burger. You take that back. I'm not taking it back. No no no no.
You know why? I'm gonna tell you why, I like that the burgers themselves are a little bit
thicker. Yeah it is a little bit thicker yeah. Yeah you still smash it. Well you
smash it but but when you deep fry it kind of goes like. Yeah
comes back in. Right. So when you do the smash burger you smash it on so it
stays thin. But take that back. But I'm not gonna take that back. It's not better
than the smash burger. It's pretty good it's amazing but I don't know about that.
Here's the thing I'm gonna take another bite because it doesn't feel greasy even
though it's deep-fried. Yeah, I was gonna say that, I saw you making it so I saw you dip it in a
whole thing of oil and fat. But it it just tastes like like not that it tastes like a regular burger
right it's regular the amount of oil is regular. Yeah you would have think that when
you're dipping it in oil and you're bringing that thing up it's going to be
overloaded with oil but it's not like that at all. I mean maybe a little bit
more greasy than a regular burger, but at the same time a burger is greasy already.
Right? It has more flavors. Yeah well that's because I put a lot of different
things inside of that oil. Anyway guys so here's the thing I
a lot of tips while Angel is still enjoying his things. When you're smashing it, do
not try to just scoop it up and pick it up and put it. Work with another spatula
inside of your actual larger spatula because you will keep its form. If you just
like go like this and put it directly you're gonna rip the whole thing apart
everybody. I have learned that the hard way. You gotta be gentle. Be gentle with
it yeah. That's what you're trying to say.
Another thing, keep your oil at 300 degrees Fahrenheit not above not lower.
Use a thermometer if you have to that way you get that nice caramelization maillard
reaction all the way through the burger which is exactly what you're
looking for. As the burger is cooking everybody it will start to float it's an
indication that it's pretty pretty close for you to be done. Keep that in mind
because as soon as you put it in it just dunks you know it goes directly to the bottom.
That doesn't mean don't check it. Yeah that doesn't mean it's not ready how are
you gonna know if it's ready when everything is nice brown. Caramelized. Yes
if it's still a little bit of you know when you raise it and a little bit of
the juice is still come up from the top of the actual burger you will see the
bubbling it's not ready just give it a little bit more time. I would love to
know your opinion what do you think about this. Do you think this is a great
idea do you think it's a terrible idea. What do you think do you think it might
be better than a smashburger? Cuz I do.
That's all you talking about, stop talking about the smashburger.
Now what I would do, I'm gonna save that oil so that I can cook it for many many times since you're
cooking in a low temperature just strain it and keep that oil for many many years
into my kids do it and things like that I think that would be amazing yeah.
That's that's how I originate it right. Exactly just gonna keep that oil forever
and you watch out because you're gonna be seeing a lot of different experiment
with that oil. Just don't burn that oil don't cook it over 300 degrees
Fahrenheit that oil will last you for a long time. I'm down. Anyway guys these are the
results. I hope you guys enjoyed this video. If you do enjoy them make sure you
give it a thumbs up. If you're not a subscriber be sure to subscribe for
future videos. Remember if you're interested in anything I use,
everything's always in the description down below. Thank you so much for
watching and before going we must confess.
Confess. You gonna tell them. Confess what happened they need to know what happened. I'll tell them.
We ate it and we both thought that it was better than the smashburger. No, no.
When we were making it we couldn't resist everybody. We ate all the burgers already.
You saw that I make six total. We already ate two because it was so good and you
took a bite as well you couldn't resist. I only took one bite. On bite. Or two.
One bite or two burgers. But he ate two burgers before this video.
It is absolutely amazing I definitely recommend you give me a try
you won't regret it. You won't regret it. Thank you so much for watching.
Better than a smashburger. We'll see you guys on the next one. Take care everybody. Its not
better than the smashburger. It will change your life way more than the smashburger. It you will change your
life twice. Yes!
We out everybody. Take care bye bye.