Hi everyone. Today i would like to do something really different.
I would like to make the now very famous Travis Scott Burger
and the famous mcdonald's french fries in a home cooked
healthier and with no additives version. Here's my quarter pounder with lettuce
pickles onions ketchup mustard and bacon yeah.
when's my tea master before you do this Travis Scott burger i said
Do we really? and then when i tried and the burger that i have came up with
and the hints and tips in the french fries
they're so beautiful that you shouldn't miss. It's the algorithms that is really
exciting. It's the combination of the flavors and
how we get something which has additives a lot
and make it into something simple in a home-cooked and gourmet way.
if we are ready we can start.
I know everyone is watching from all over the world and
some of you may think who the hell is Travis Scott
First of all we start with the potato the potato should be
an old one some of the water should be evaporated as it
rests so if you have the chance to choose an older harvest potato that
would be good. We take the skins off and then
i cut even thin slices for each piece i'm going to have thin square shape like this.
Square from here.
you know the mcdonald's fries so it's better if you can make it even on both sides.
The thing is like when you eat french
fries you have a burger in one hand and a french fries on the other if it's a
bigger one you eat a bigger one it's a smaller one you eat a smaller one so on
my trials i found that this is really a perfect shape like you'll see from
just one potato how much fries that we get and it's very
fruitful. I add the potatoes to cup of ice
and to the cup of ice i'm gonna add some water
the ice helps to move the starch and harden it and so that
our fries become crispier. To this i'm going to add
a tablespoon of sugar. Why? When you eat the french fries of the mcdonald's
you have this sweetness the sweetness of course comes from the starch
the starch turns to sugar in the mouth but different versions of sugar is added
to the fries. What we're going to do the
simple raffinated white sugar i add one tablespoon and
that's it. I'm not going to add honey or molasses
or something molasses will change the colour
and the honey will stick. It would be nice but the honey's burning point is
so low so it's not going to turn into something very pleasant. So this is ready
to rest. I'm going to put it into the
refrigerator for at least half an hour but it's better if it's at least one
hour or overnight. Now we come to the second step
it's the frying. For the oil which has a smoking point
around 220 to 230 degrees celsius is sunflower oil.
To the sunflower oil you can use any kind of oil which has a high smoking
point and which you choose to use in your kitchen
it shouldn't have a heavy aftertaste that's also something important.
You can check the smoking points of oils i can
write some of them here the second thing is when i was a small
child when i used to go around europe, austria, london, the mcdonald's all
the burger place would smell rather weird and i wouldn't
understand cause like in turkey they weren't smelling like
that then i have understood to the frying
oils they were adding some animal fats and things that gives the feeling of
animal fats to increase the flavor and give the fries a meaty
feeling. But i don't want to use any additives or
preserves which i don't understand so what i want to do is in turkey we have
something called 'Kavurma' and we use the animal fat for preserve
and from that method i asked the butcher to give me b-fat
so i also add this this is going to melt and become
a part of the frying oil in the middle there is going to be cartilage and in
turkey in anatolia especially people love it
when they're making kavurma they take that part away and
eat it like popcorn as you can see it's going to go smaller now i look at the
degrees it's 172 degrees i'm going to take
around 180 to 85. you can say Refika we don't have that kind of fat and we
don't have that kind of butchers that can give us that kind of
fat then for the burger we're going to have some
kind of smoked cured meat. What is cured meat and meat
that goes through the process i'm going to use this instead of bacon
because in turkey we don't have bacon but i'm going to put
this inside so if you don't have like a big chunk of
fat you can add two three prosciuttos or a bit of beef and extra from the
burger it will also increase the flavors now until this comes to 180 degrees what
i'm going to do i have my fries here i'm going to dry
them i have a towel here i take the fries out and this is just
one potato that i have but i'm going to fry it in
two batches. Because if the oil has water it will explode.
And we don't want it to be angry. This is going to be a rather colder
frying i make it into 180 degrees and i want to show you
how i measure it i put a wooden spoon at the middle
it starts to bubble after two seconds if it does bubble immediately it's hotter
if it doesn't bubble at all it's low heat. So can you hear the meat taste?
It was 180 degrees and i want to show you it became 134.
falls down rather a lot why do we make it to a lower heat first
the reason is we want the potato to be crunchy outside and
creamy inside but if we make it to a high heat
and fry it the water gets stuck in the middle
and then after just you fried the waters tries to get out and
our potatoes go, like that.The interesting thing is
this last year the turkish potatoes that we're using
started to be worse in the old days we didn't have such a problem
they have played with the potato seeds then the quality have changed
when you take the potatoes out they're still yellow
they shouldn't turn to brown so it's around three and a half to
four minutes to fry the second round when you look at the oil
it's 140 degrees so when you add the second one don't edit
immediately turn on the heat a little and
let it get hotter for half a minute to one minute.
Now i take the excess oil out i take it to the rack
so that they have air going around them and the excess water can still evaporate.
These are cooling down and as they are cooling down
they kind of look sad like this but it's okay it's normal
these are going to go to the freezer for 15 minutes and then i'm going to refry
them. But if you want to make more and keep for the other times that
you want to use these will stay in the fridge for about
six months freeze them first on the tray and then put them into the plastic bag
and they are going to be as good and maybe better than the store-bought ones
until these babies rest in the freezer for 15 minutes
i'm going to prepare everything about the burger and in 20 minutes we're going
to be able to eat the burger and the fries.
For the smoky flavor of the potatoes i'm going to have
another Refika trick. Here i have this smoked
meat and a tablespoon of salt.
now all the beautiful taste of that meat
went to the salt i'm going to dust my fries with this one
to give that meaty flavor a teaspoon of the salt will go to the meat
also increasing the flavor of the meat i'm going to make two burgers
250 grams of single grind meat from around the ribs and i'm going
to have half a teaspoon of pepper i also will add one egg
a tablespoon of bread crumbs if you don't have it
like a grinder biscuit or something and edit it will work.
Normally when i make more similar burger i add
sodium bicarbonate to the meat to make it more like a processed meat but
this is when i really want to make exactly the same meat
of mcdonald's but i wanted the gourmet version and i am going to mix it and you
might say Refika why did you add breadcrumbs to
the meat? For some people the meat becomes really
heavy and this makes it more balanced and it's easier
to handle as well.
Yes for example in the borders of turkey right now we have
over 350 different kinds of meatballs so we know how to
make really tasty meatballs i'm not going to mix them very well though
so this is ready i'm going to make two patties.
In turkey we still don't have Travis Scott burger we have the quarter pounder
i ordered the quarter pounder and tested that the buns are ready
let them rest for a few minutes for the burger we need
cheese they have just like two slices but because our slices are smaller
i'm going to use four and we have one onion.
i'm going to use for each burger one fifth of it.
I'm thinly slicing it normally mcdonald's onions are really sweet but
for the taste i don't want to do it if you like specifically that
you can add like a little bit of sugar but i really don't want to.
There's a bit of lettuce i've cleaned my knife before i get into that and i
chop the lettuces and there's the pickle of mcdonald's normally
the mcdonald's pickles are small gherkins but
in the gherkins there is always a taste of capari which makes it very
distinctive and different so i'm going to have like three capari
flakes with the gherkins and add them and mix them now i have my
pickles cheese onion lettuce and two slices of
smoked meat depending on your belief system
and where you live you can use bacon other things that you like eating
and i'm going to cut the bun totally. When you're making a burger cast iron is
really important and i am going to put it just in the
middle
like this i want these babies to be crunchy.
so i'm adding it from the beginning
i am turning the patty on the other side and to a different place so there's this
great flavor here and i put my bread here
How many minutes Yağız? How many
minutes? I'm going to put two cheese to the
bottom bun and then another two cheeses to the meat. Now i put the bun here
and on top
the burger.
I put these here.
and then the onions the pickles and lettuce now.
To this mountain there's some mustard and ketchup to the bread
and the fire alarm is on and the burger is ready
Now the burger is ready we go to the oil the oil is 220 degrees
i've added the meat again when it was warming up
and now i'm adding the fries it could be a bigger batch but what i'm going to do
i don't want the heat to be lowered so i put it into the highest heat.
Now the fries are ready oh some edges
are darker than mcdonald's fries but you can
hear the crunchiness here and immediately we need the salt this
It shouldn't be crowded if it is crowded it's going to lose its
humidity. If you like the series and you want the
bun if you want this homemade sprite or the barbecue sauce please tell us if
you like it i'm going to make it.
For the fries when we cut it we have to be like crunchy inside and
creamy in the middle.
and have this voice i have to tell you until i was trying to make
the mcdonald's fries i wasn't really aware because
in turkey i should say they are not doing it so well
i had to show you the one that i had in the challenge
the one that the price that they have sent was so bad but i have understood
what they are achieving and it's wonderful.
İnan lost his face color and then looking at it and eating cheese.
Okay Burak you should be with me let's try it.
and the fries
they are just perfect and about the burger i'm sorry i don't know Travis Scott
but i know he knows how to eat his burger
If no one watches us on youtube we can make a burger place huh that we can do
and Döner one yeah. In a classical Travis Scott
menu there's the burger fries the barbecue sauce
and the sprite and it costs six dollars and in turkey when we prepared
for two buns so it's 12 dollars if we buy it in us and in turkey the cost was
about seven dollars so we have a five dollar advantage and a
super taste. Guys please tell us if you like these
kind of things or what other things you would like
please write them down and please press like it's how we live on
and share with your loved ones and for now take care that's it.