I'm gonna show you some super burgers.
For the pound and a half of ground sirloin,
85% is what I bought for this recipe.
I'm gonna give a nice fat splash of Worcestershire.
Now there's a woman also named Rachael
that lives near me in upstate New York.
She is a neighbor and she sent me some of her spices,
and they are awesome.
And she's right up the road.
And when I read the label, I'm like,
"Oh my God, that's what I would put in it anyway."
So this one is just loaded salt and pepper.
It's garlic, onion, salt, pepper, and white pepper.
And that's what I would put in the burger anyway.
(audience applauds) So I'm gonna use hers,
but she has another one called Camp Salt and Pepper
that's like the loaded pepper,
but it also has celery seed,
and I really dug it 'cause then it's that thing you love
about a really good Bloody Mary.
And you're like, "What the heck is that?"
And we're using pickled relish in the special sauce.
So I said, I'm going a celery seed
'cause I don't have the loaded salt,
I mean, the Camp Salt here in the city.
So I'm just gonna add a little sprinkle of that too.
So when we mix burgers,
you don't wanna over mix them
'cause you don't want them to be too tight, okay?
So you get it just together
and then you put the meat back
kind of in one mound and score the meat.
Why do we do that?
So that you know you're getting equal portions
with each patty. (audience applauds)
I just add a little bit of any olive oil,
canola oil, any non-aerosol cooking spray,
very lightly coat the bottom
of a cast iron skillet heated over medium high heat,
four patties that are about six ounces each,
no more than seven to eight minutes
or you're gonna kill 'em.
All right, I'm gonna get these guys, turn in.
For the special sauce for every four patties
'cause I like to serve a little extra on the side,
I use about a half a cup base of sour cream.
Then we're gonna add about a quarter cup each
(audience applauds) of tomato ketchup.
Now you can start with two tablespoons of sriracha.
If you want kind of a mild to medium heat,
I put in equal amounts of the sriracha,
the ketchup, and the relish.
(audience swoons)
So you put in your favorite pickle relish,
little salt and pepper.
Give it a stir.
I put a funnel over this and I pour all the dressing in it.
Put a little piece of plastic over it.
You could keep it in the fridge
and use it on sandwiches all week long.
(audience clamors and applauds)
I know.
See how side two's doing?
Ooh, they're looking good. (burgers sizzle in pan)
We're down to the last minute or two.
So for our last minute or two,
we throw on two slices of cheese,
and I have a sharp cheddar here on each patty
and let that melt.
Here's our super burgers.
Now it is very important that you remember
that a hamburger is a type of a sandwich
and every bite of a sandwich should be identical
from one corner to the other.
I have five pickles on the bottom of the roll
so every single bite gets the same amount of pickle.
That is my rule.
There's no, like, one pickle in the middle of the bun,
and it's, like, who's gonna find the pickle?
No, every bite should have pickle.
Then we take the spiced burger with the garlic,
the onion, the salt, the pepper,
the white pepper and the Worcestershire sauce,
and the celery seed,
and the two slices of the sharp cheddar cheese,
pile that onto the pickles
onto the bottom of the soft Sesame seed bun.
That's a tongue twister, right?
And then we're gonna top it
with lettuce, tomato, and onions
so you don't have to make a salad.
If you don't like onion, you should get over it
'cause it's delicious. (audience laughs)
Then we're gonna top the burgers
with everybody's favorite: the special sauce.
(audience cheers and applauds)
That's the glue that sticks the lid.
Oh yeah.
Yeah, that's your good glue.
And then we take a couple
of super sized 'cause they're so tall,
our super burgers, super long toothpicks.
(audience applauds) Cut into that sucker.
Oh, come on!
(audience applauds) (air whooshes)
(wind chime music)