-We're here with Matty Matheson, chef and host of VICELAND's
"It's Suppertime!"
-What up? -How are you?
-Well, how are you? -So, you're going to make us
a cheeseburger. Let's get started.
And while you're making it, tell me how long
you've been doing it and how you perfected it.
-Oh, well I'm going to make a cheeseburger by first starting
the meat grinder. -The meat grinder.
-Do you guys like meat grinders and burgers?
So burgers, the most important thing.
I've been making cheeseburgers for a minute.
-Yeah. -I made a video, like,
five years ago for VICE. And then they started VICELAND.
That's how I kind of got a show.
But the most important thing -- who care about that stuff?
VICE is sick. Whatever.
So, but the thing you want to make sure is
to grind your own beef. -Okay.
-Buying store-bought ground beef, you don't know when
it was ground, you don't know where it came from.
Botulisms, you know? -Yeah.
You cook it at a weird temperature.
-Great. -Nobody wants that.
So we got to grind our own beef, everyone.
Get a meat grinder. -Okay, meat grinder
fairly affordable? A meat grinder?
-Yeah! -Great.
[ Laughter ]
700 -- 500 bucks? -Okay, great.
Maybe not. No, it's loud.
It's loud. -So you just take beef,
which is like brisket or short...
-Great. -...whatever, short rib.
And a secret -- Is it too loud?
-No, it's great. -Okay.
So, okay, fresh beef. -Oh!
Fresh beef. -And the best thing about
grinding fresh beef -- Oh, my God.
Okay. -All right, great.
-It's too loud. That's fresh beef.
Who cares? Okay, so that's too loud.
But you want to make sure that your beef --
Okay, it's kind of half frozen when you...
-Okay. -...when you grind it,
because then it makes it easier to grind.
-Okay, great. -So now we have a good ratio
of fat and beef. -Okay, that is a good ratio.
I don't usually -- -That's a good ratio.
Do you eat a lot of fat in beef?
-No, I don't usually see a patty with that much fat in it,
but I'm kind of super psyched about it.
-So then, you just kind of bounce it around in your hand.
You form it into a patty. -Uh-huh.
-But you want to make sure that you treat your burgers.
Unlike meatballs, you don't stuff them with onions
or Worcestershire or ketchup or put any of that stuff in there.
All you want to do is treat it like a steak,
so salt and pepper. -Okay.
-I'm not really season-- I'm kind of a wild dog here.
-No, that's great. Live your life.
-Ah, just raw beef everywhere. -Great.
-Make sure you have raw beef everywhere.
-That's excellent. -That's nice.
-Yeah, it's great to have raw beef around.
-We're going to wash your hands later.
-We're going to do it later. Nothing on this.
-Nothing. -It's just a hot cast iron.
-Hot cast iron, because there is enough beef fat
in here that it's going to render out.
-Okay. -And that's another thing.
If you put a bunch of oil in there, then it's going
to get greasy. -Uh-huh.
-As we're doing this -- So the big thing, we got beef,
we have cheese, we have condiment.
We need buns, so can you butter buns?
-Yep. -Seth likes to butter buns.
-Hey. -We're going to watch him
butter some buns. -I told you that in confidence.
-We got two minutes. -So, just go like that?
Yeah, go like that and put it in the pan.
-Okay, great. -And we're going to make
almost like -- -What kind of buns are
we making? What kind of buns are these?
-They are milk buns. So, milk buns are really great.
They turn into almost like doughnuts.
They get warm. They get smushy.
Nice. It's like a beef doughnut.
Have you ever had a beef doughnut?
-I haven't had a beef doughnut. I didn't know they exist.
They exist? -Oh, my God.
We're making one right now, Seth.
-Really? [ Laughter ]
What are you doing there? -I'm making condiment.
-Yeah, I know, but why -- -Like special sauce.
So we just make all the sauces. -Okay.
-Ketchup... -So the special sauce is just
the main three sauces? -...mayonnaise.
Yeah. You take the three greatest
condiments, make it into one condiment.
And then the thing I want you to do -- Move your cards.
Okay, great. -So, then we got pickles.
Put pickles in there. -Mm-hmm.
-So, we want crunch. We want --
Add a little more pickles. -Great.
-So nice. -Great.
-Now cut a onion. -Great.
-We've got to put cheese on this burger.
We are moving along. I want to flip this around.
And look at all the fat coming off of that.
-Do I dice it more, or is this a good cut?
-Yeah, dice it. -Okay, great.
So your show on VICE, "It's Suppertime!" --
Do you like doing your show? -I love doing my show.
My show's like you, you do your show.
I do my show. It's very nice.
-Yep. -It's a good show.
I want to steam the cheese. -Steam the cheese?
-Yeah, just a little bit of water, steaming.
-Is that enough onion for the sauce?
-That's enough. Add it to the condiment!
I'm going to, the condiment. [ Laughter ]
And now, am I going to stir it? -Yeah, give it a stir.
Okay, great. -And we're steaming the cheese
so it's really nice. -Oh, I'm so excited about this!
-Oh, a cheeseburger is a nice time for everyone.
-I'm a little concerned about the fact that you're only making
one burger. I hope you know I'm going
to eat it. -You can have a bite.
-A bite? -So, put your condiment on
both sides so we have three components.
We have a beef, we got the cheese is really important.
Good beef, [ bleep ] cheese. Can you say [ bleep ]?
-Great. -Condiment on the bottom.
Steam cheeseburger. Oh, my goodness.
Don't eat this 'cause it's raw.
[ Laughter ]
Wow, okay.
-Is it too raw? Can I eat it?
-You can -- Yeah, we just ground it.
It's fresh. [ Laughter ]
Maybe eat -- Yeah, take a bite.
-Maybe wait. -You can eat that one.
We're fine. I'll eat some ground beef.
-Hold on, I want to see how raw it is.
[ Audience groans ] Oh, it's too raw.
-No. -It's too raw.
That's too raw. -Okay, too raw!
He got one!
That's how you make cheeseburgers!
[ Cheering and applause ]
-[ Mumbling through full mouth ] Matty Matheson!
[ Cheers and applause ]
See him on "It's Suppertime!" on February 13th on VICELAND.
We'll right back. -VICELAND!