We call this burger the Lord of the O-Rings
and we're gonna serve it up with some oven fries.
So for the oven fries,
we're gonna get those into the oven immediately.
The oven is preheated to 450 degrees.
Eight cuts per large russet potato.
So these are big jumbo size fries.
Salt and pepper.
I sprayed them with some non-aerosol cooking spray.
Olive oil or vegetable oil is fine.
Throw them into the oven.
We're gonna cook them 45 minutes
until they're super crispy and deep golden brown
and you're gonna flip them once during the cooking process.
Here you go, boys.
See ya later.
For the burgers, we've got some fries working in the back.
For the burgers and the fries,
we're gonna use a really cool item
you can get in your grocery store.
You can order it online too.
Buttermilk powder.
We're gonna make burgers that taste like ranch dressing
and we're going to use the powder
to make a ranch coating for the fries.
Nice.
So we're gonna put about a cup of buttermilk powder
into a big ole mixing bowl to toss the fries in
while they're still hot fresh from the oven.
We're also gonna sprinkle that buttermilk powder
down over two pounds if you want eight ounce burgers,
a pound and a half if you like six ounce burgers
of ground sirloin.
80% lean, 20% fat.
We're gonna add fresh garlic to the burger.
Granulated garlic into our coating for our fries.
Granulated onion in both.
Worcestershire sauce for the burger.
Salt and pepper of course.
Come on back over here, buddies.
What the heck?
And a mountain of the traditional marriage
of parsley, dill, chive burger, parsley, dill, chive fries.
Whenever we make patties in general,
you want to mix the meat but don't overmix it.
You don't wanna make the burger tight
and before you form patties, always score how many portions
you would like to get out of that, okay?
So by scoring it,
you know you're getting just about the same portion
each time you reach into your bowl.
Don't form a patty and drop it in the pan
and keep making patties.
They should all go in at the same time
obviously for cooking, for even cooking.
Also, for even cooking,
always make a patty thinner at the center
and thicker at the edges
because burgers plump when you cook them.
The reason I call this burger the Lord of the O-Rings
is we're gonna put beer battered onion rings
on our ranch burgers as well.
These are the potatoes we've had cooking.
These are the wedges with just salt, pepper
and a little bit of cooking spray to help them brown
and while they're still screaming hot,
how are we going to get all of that buttermilk
and herb mixture to stick?
Hm.
Melted butter would be a delicious idea.
It's like potato popcorn really, right?
Just like popcorn.
Yeah, baby.
I know.
That is ridiculous and it should actually be illegal
but it's not.
(applause)
I flipped my patties and I put two slices of American cheese
on each of our ranch burgers.
Here's how we go.
On the bottom, our pickles and some lettuce.
Oh, no need to make a salad.
And our two slices of cheese ranch burger
and our stack of onion rings.
Yes.
And I like ketchup on my onion rings.
Yeah.
Yum and then a pile of ranch fries alongside.
Tada.
(applause)