For today's cook I'll be doing something that I've never seen done before. Yes I've cooked some
incredible burgers in my life and some are just delicious. Let's be honest there's nothing better
than a good burger. But have you ever heard about a fermented burger? So what exactly is fermentation?
Well, it's a metabolic process that produces chemical changes in organic substrates through the
action of enzymes. To make it easier to understand it is a chemical breakdown of a substance by
bacteria, and doing the right way makes things taste better. And that is my hope for today's
video, we're trying to make an amazing burger taste even better, because this is the fermented burger
experiment. So let's do it! And everything starts off with ground beef, the good stuff. At least to
me for a burger to be considered a burger you must use beef, which this one is 20 fat and 80
beef, and since I have a very good amount I'm going to be splitting everything in thirds.
That will allow us to make three different types of burgers. And here's how the first one is going
to be fermented; I put the ground beef on a bowl and immediately threw in this special solution.
Now this one is madness! And that's because this is fermented milk. You see as a child I always
had this. If you've never had it it's kind of sweet, it has a very unique flavor but what's
inside it's what really matters that's because it has a lot of bacteria called lactobacillus
that's what you see right here in the end of the bottle, it's really good for you. You see I'm hoping
that this right here will be the key of fermenting beef safely, but this is a total experiment I have
no idea what's about to happen. So after opening up three bottles it was ready to mix it with the beef.
And here's where things gets really tricky because once everything was fully mixed the next step is
to take everything to its limit. If i go to google and type it up beef danger zone it says it's
between 40 degrees fahrenheit and 140. Bacteria grows rapidly in the range of temperatures between
40 degrees fahrenheit and 140, doubling in numbers in as little as 20 minutes. This range of temperature
is often called the danger zone, that is why the meat and poultry hotline advises consumer to
never leave food out of the refrigerator for over two hours. So that is the key we cannot keep it
in the danger zone for over two hours no matter what I do I will make sure that does not happen.
And as you can clearly see the temperature is under 40 degrees fahrenheit that's what we want.
But i took it to my oven and I put it in its lowest setting, once I did that it allowed me to
go as little as 80 degrees fahrenheit. Now remember the danger zone is between 40 and 140 I threw in
my beef and let it warm up for two hours and not a minute more. Once the time was up I immediately
took it out and put it back in the refrigerator, to be specific into my Dry Ager. so I repeated
every steps for a total of three days. The second one we're not taking anything to no danger zone.
We're gonna use something that is already 100% fermented and see if the flavors can combine
into the beef, we're talking about kimchi. If you've never heard of it first of all you should because
it's delicious. Kimchi is a staple food in Korean cuisine, it is a traditional side dish of salted
and fermented vegetables. So I'm going to be using the fermentation of this to transfer it into the
beef. To do that it's pretty simple, I just mixed everything together with the beef as much as
possible. As you can see once I was done it was perfectly mixed, then I covered the whole thing
with clinch plastic, and into the refrigerator you went for three days. That is all there is to it!
Once the time was up I took it out and take a look. It was very surprising to me that I had no
oxidation. But one of the most interesting thing for me was the texture, it felt like rubber and
since I love kimchi so much I'm wondering how this is gonna taste. But I only wanted to use
the fermentation so I took the time to make sure I remove every single vegetable out of it. Once I
was done take a look at what I was left with; perfectly fermented beef with kimchi. The next
thing to do was to go ahead and make some balls. I made sure to weight every single one of them. I was
looking for three ounces each ball, that will be perfect to make the perfect smash burger which is
exactly what I'm gonna do with this. Once I was done with all of my balls take a look. Now they
are ready to be cooked! But remember we don't only have this one, we have the lactose fermented one.
And after three days take a look, it's still red. And as I open it up oof! Cover back up, cover back
up! You know when you have expired milk into your refrigerator? It's similar to that, but
it also smells very sweet. And as I mix everything around take a look, there is very little oxidation.
I expected this to be completely gray, but to my surprise some ways somehow it got preserved.
The next thing to do was to go ahead and make some balls and find out how it was gonna taste.
I did the same exact thing as I did with the kimchi one. As you can see once i was done this is
what they look like. And here we have all of them, but don't forget we still need a sauce, so I made
a really quick one. I combined a little bit of mayo, followed by ketchup, a little bit of mustard and to
keep it with the fermented theme I threw in some sriracha sauce. This hot sauce is fantastic and I
highly recommend. Because once I was done mixing my sauce was done. That is as easy as it gets! Now
for the bun I'm going to be using Guga's buns i have the full recipe link on the description
down below. And for the cheese I'm going to be using the good old American cheese. As now I
have all of my beef ready to go I cannot wait to find out how a fermented burger is gonna taste.
So now i say it is enough talking and it is time to cook some fermented burgers. So let's do it!
[rock music]
All right everybody here we have a spread of burgers! I have to be honest I've never
cooked so many. Leo you look excited. Burger video, burger video, it's a mother b-u-r-g-e-r
burger video. -Hold up hold up he's really excited but uh before we continue I want to give a quick
disclaimer. This is one of the only experiments I do not want you to try it at home. I don't
know what's about to happen, things could get a little bit uh. Sorry Leo to disappoint you. -Burger video!
-Guys one more time, do not try this experiment at home. I really want to see if there's something to
continue doing it, something to explore, there is a little bit of unknown territory. That's
what I will say with this type of burgers Leo. Yeah it's a little freaky. -I came to eat some
burgers and it feels like i might turn into a teenage mutant ninja turtle after eating this.
-All right let's go for the very first one let me know, smell it first always. -Smells like
a burger. -It smells normal. -It smells? It's not, it's not one that's going to make
me grow wings or something right? -I hope not or we're going to find out right now.
Give me your honest opinion on this one. Cheers everybody! -Cheers. -Cheers guys.
-Delicious -That's a good burger!
-But you did something to my sauce. -I did something to your sauce, I put sriracha.
-Leave my sauce alone. -I don't think I did this burger justice by saying it's a good burger this is a
damn good burger. -This one is really tasty. -Beefy, cheesy, the bread blends perfectly and now that you
say the sriracha I do get a little heat on that sauce not too much but a little bit. -I agree 100%.
This is the perfect burger, this is our control all right. So we're gonna see if we go up from
here or down. Let's go for the second one. Smell it first let me know if you smell anything different.
Oh it smells different. -But not too much. -Okay enough because I'm excited.
Give me 100% honest opinion. Sounds like a plan? All right enough talking cheers everybody.
-Oh I like that. -God damn it is good. -It does tastes good, there's a element of sweetness that's like
kind of like tingling my tongue. -I'm gonna vibe you know just sit back let you guys be the guinea
pig. -This is really good. This is really, really good it's like. -Stop saying that Leo I don't
want them to try it. -Okay it's terrible don't do this at home. -I had never had a burger like this,
it tastes a little funky, it tastes a little fruity. -Yes. -I got that. -It tastes a little sweet
and sour. I gotta say everybody this is a huge success. -It tastes almost like it's marinated in
like blueberries or some kind of fruit like what you said fruity is perfect it's like so weird that
it actually works well in a burger. You wouldn't expect sweetness on a burger. -What did you do bro? Just
tell me. -This is a fermented burger. -Fermented! -Fermented how? -Fermented burger. -Is fermented with what?
How? -I don't want to know what it's fermented with Angel I'm good. -Okay that was very interesting I
never had any burger like that. -That's crazy. -Let's go for the last one because I'm super
excited. Enough talking, cheers everybody! -Take a tiny bite, take a tiny bite, take a tiny bite.
Cheers everybody! -Take a tiny bite.
-Oh I like that! -This one is better than this one. -A hundred percent agreed. -Yeah no. -No?
--I could see this being like someone's favorite burger. -Wow this is so good. -Not mine. -This is my favorite burger
right now. -It is so good, I'm telling you right now. I'll tell you what I did, this
one is with kimchi, and he hates kimchi. -Is that payback for the the reaper the
carolina reaper. -No, no that one is coming. -Oh you! -No cursing allowed.
So my thought thought on this one is that it did get fermented, it taste a little bit
sourness, obviously the kimchi penetrated also in the meat as well, gave more flavor.
Remember I did not season this one with extra salt because kimchi already has salt, so when
I was cooking it there's no salt involved. -As a burger the things that you would want you could
check them all off, it was juicy it had a good bite to it it was still very tender all of these things
the cheese was very creamy and stuff you know like it's nice. -This is insane to think that kimchi on
a burger works so well but let me tell you guys it works amazingly well, this is ridiculously good.
-Anyway guys these are the results, I hope you guys enjoyed this video. If you did enjoy make
sure you give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos.
Remember if you are interested in anything I use everything is always in the description down below.
Thank you so much for watching we'll see you guys on the next one. Take care everybody bye.