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(dramatic music)
(speaking in foreign language)
(gong reverberating) (screaming)
- [Alvin] Hello there, welcome back to another episode
of Anime with Alvin.
Today I'll be taking on the super hot
and spicy burger from Boruto,
a spiritual successor to Naruto.
Although this burger seems to be loaded with only spice,
I'm gonna try to make this as delicious as possible.
And when it comes to making a burger delicious,
a big part of it is making your own ground beef.
To start, I have three pounds
of beautiful boneless short ribs here
with lots of marbling and fat,
and I'm just cutting these up into small chunks
so that I can place them
onto a tray lined with parchment paper
and set to freeze for about 20 minutes until firm.
While that hangs out in the freezer,
I'm gonna go ahead and start by making some burger buns.
If you've been following this channel,
we've done that many times before.
In a bowl of a stand mixer,
I'm adding in 500 grams of bread flour,
seven grams of instant dry yeast,
25 grams of granulated sugar, 10 grams of kosher salt,
100 grams of warm whole milk, 200 grams of warm water,
and mixing that until it comes together into a dough.
For a spice element, I'm adding in
about three tablespoons of smoked paprika.
This will both add a nice color and flavor to the buns
without killing it with spice.
When the dough is starting to look good,
I'm adding in 85 grams of unsalted butter,
which is cubed and also very soft, one bit at a time
until the dough has absorbed all that goodness.
This might take about 10 minutes of kneading or so,
but the results should be a beautiful orange-dyed dough
that is sticky and soft to work with.
This gets shaped into a large, rotund, nice ball
and set to proof for about one to one and a half hours.
While the dough rises, I'm gonna work on a spicy ketchup
that seems to be the red sauce
that glazes the burger in the video.
So I'm gonna go ahead and chop up one large jalapeno,
a large shallot, two to three cloves of garlic,
and saute that in a saucepan
with about two tablespoons of butter until fragrant.
Once that's looking good,
in goes about a quarter cup of chipotle Tabasco sauce,
I like the smoky version, tablespoon of honey,
and about one and a half cups of ketchup.
Once this has reduced
and the sugars have started a caramelize a little bit,
I'm going to use an immersion blender directly into the pot
to puree all the goodness and create a nice, smooth texture
for a very savory and delicious ketchup
that could pretty much go on anything, just not dessert.
Now that it's been about 20 minutes
and our beef is roughly 30% to 40% frozen through,
the beef goes into a food processor
and pulsed until they are small pebble-like sizes.
Whoa, strong.
I like to do these in batches
because if you add them all at once,
things can get stuck pretty easily.
Personally, I like this method
over using a meat grinder attachment,
because it's less to worry about
and you could freeze your meat
for a little longer than you need to
and they'll still break down really easily.
To make this a spicy patty,
I decided to add in a tablespoon of cayenne pepper
and two tablespoons of paprika,
but not salt, because that will be later.
The beef is still pretty cold, so I'm gonna wait
for it to soften a little bit before I make the patty.
So we get time to work on our buns.
Out goes our beautifully bloomed orange dough
onto our surface, divided equally into four,
and shaped and rolled into four beautiful burger buns.
These go on a tray lined with parchment paper
and left to proof for about another 30 minutes or so,
just so that they can blossom again in size.
Once they have ballooned, we are heating our oven
to 350 degrees and baking our buns
for about 30 to 35 minutes,
just until the dough is cooked through.
We're gonna do a little bit of arts and crafts.
What seems to sit on top of the burger
is a red skull and crossbones,
dusted with a chili powder of some sort
to signify that this burger is in fact very deadly.
So I went ahead, pulled up an image
of skull and crossbones on my phone,
and delicately traced out a little parchment paper stencil,
so to speak, but ta-da, we have our stencil.
The scariest part about this burger is that, in the show,
it seems to be laid laden with an entire mound full
of just straight up chilies as a condiment.
And I was about to straight up throw on 20 birds eye chilies
on this burger, but Andrew came by
and had the great idea of making them slightly pickled
to lower their hotness, which is a fantastic move.
We're gonna make a quick pickle brine
with half a cup of white vinegar,
two tablespoons of honey, and a pinch of salt.
Get that to boiling, pour that over a hefty amount
of our birds eye chilies.
Put some ice cubes in there to cool it down.
Let that sit for about 30 minutes to an hour
until they've been pickled.
In the show, the burger seems to be on the thicker side,
so I'm going for more of a pub-style burger
than a smash burger.
These ended up being around five to six ounces or so,
shaped into a disk-like shape
and seared into a hot stainless steel cast iron skillet
over medium high heat with a little bit of vegetable oil.
Both sides get seasoned with salt,
and cook for around five minutes total,
depending on the heat and fire of your pan.
But a burger is also not a burger
unless its buns are toasted.
So once I've bisected one of these beautiful orange buns,
wow, look at that, they get toasted
for about five minutes on a low heat
with a little bit of butter until golden brown.
It is now time to assemble the burger.
Bottom bun, our nice, thick, juicy patty cooked to a medium,
a healthy spread of our smoky ketchup
with jalapeno, shallot, and garlic,
about 10 to 15 of our quick-pickled birds eye chilies
sit right on top of our little bed of ketchup,
a couple of leaves of dark, beautiful lettuce.
In order to make this stencil adhere to the bun,
I decided to go with a little bit of honey butter.
Two tablespoons of butter to one tablespoon of honey,
melted until warm and sticky, and this beautiful mixture
gets brushed lightly over the finished bun.
To put the stencil to work,
I'm applying it right in the middle of the top bun
of a burger, and the whole thing
gets a pretty healthy dusting of chili powder.
Now it feels I'm playing Operation as I attempt
to lift the parchment paper skull and crossbones off
without disturbing the mountain of chili powder on top.
This is why I could never be a doctor.
If I saw this lying around or served at a party,
I would probably stay away, as I am a spice wuss,
and my mom hates me for it.
But nevertheless, I present to you,
our version of the super hot and spicy burger from Boruto.
All that's left is to take a bite and see how we did,
get a little cross section going here.
Pretty good, if I do say so myself.
I definitely felt at least three to four birds eye chilies
entering my mouth as I bit through.
But I have to say, even though this is very, very spicy,
it is very delicious.
The star of the show has to still be the patty though.
We can't really go wrong
with putting good beef into a burger bun.
And even though this might be delicious with cheese,
I don't think this kind of burger needs it.
But what does Andrew think?
Oh, yeah, it looks like the spice is hitting him too, okay.
Oh, he seems to like it as well.
And well, I have to say, between the two of us,
we pretty much finished the whole thing,
except the fact that we were reminded that there was a crew
that we should probably let taste this.
So we gave them the last like 5%.
Someone going to eat all those chilies we made?
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(laid back music)