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Let's be honest there are very few things in this world better than burgers and sometimes when you
do everything right you get lucky and you get extreme juiciness. But what about if you don't
have to get lucky? What if no matter what you do with this burger it will always come out juicy?
Well today that's what this experiment is all about and hopefully by the end of this
video we're going to be discovering the secret of the juiciest burger in the world. So let's do it!
So this is my first idea I'm going to be making a flavorful hockey pock butter to go inside of the
burger. I started off with some room temperature butter, you don't want to put it on your microwave
and liquefy it completely, it needs to be somewhat solid like this. Then I throw in a
little bit of garlic paste,, followed by some freeze dry parsley, and a crazy amount of cured egg yolks.
Yes this gives a wonderful flavor to anything. And if you don't know how to make them check out the
description down below. Because once you're done grating the only thing left to do is to make sure
you mix it well that way we combine all of the flavors together. Check it out what it looks like
once i was done. now that is some flavorful butter. However this cannot be used in burgers right now,
we need to make that hockey puck and here's how. Here I have some cookie cutters and this is just
some parchment paper that I cut to fit inside of it. So into the cookie cutter I started with
a good amount of that butter we just made and to compress it down I used that parchment paper. You
want to squeeze it as much as possible so that you do not have any air gaps because once you're done
all you have to do is carefully pull out that mold. and this is what you're left with but as you can
already tell they are extremely soft there's no way that we're gonna be able to put this inside of
a burger right now. So to get them nice and hard I threw them in my freezer. That was perfect because
it allowed me time to go ahead and make the second version. And this is crazy delicious! That's because
I'm combining all of these ingredients together, we got bone marrow for some richness, for that little
complex flavor a little bit of chicken wings, and then of course bacon. And all we're really trying
to do is to extract all of these amazing flavors from this ingredient. So to do that I went straight
outside. Into a pan I threw in some bacon, I kept it under medium low heat so that I can render
a little bit of the fat. Then I threw in some white onions. To deglaze the pan you can always
use a little bit of water. You want to mix it well because the last thing you want is for anything to
burn. The next thing to go in is our chicken wings, you want to mix it well as we want to get a good
coloring on them. For a little hint of sweetness I threw in some carrots and of course we cannot
forget our bone marrow. They were slightly roasted in my oven in the broiler setting for 10 minutes.
Then we want to cover the whole thing with water, throw in a bay leaf and a little bit of black
pepper. The next thing to do is to acquire some patience because we want to bring it to a boil
and let it simmer so that it can reduce to almost nothing. Because once about two hours is
done this is what you're left with. Now I know what you're thinking, it does not look that appetizing.
However if we remove all of the scraps, strain the whole thing down, you are left with an incredible
liquid. As you can see right here I'm using what's called a fat separator. All I have to do is to
leave it alone and let the fat settle right on top. However if you don't have one of these you
can just use a spoon to skim it out. Now this is what we're going to be using to make our next
burger, however we want it to solidify first. So after letting it rest for 2 hours check this out.
It is solid my friends! That is how you know you made something incredible. However we still need
to make those little hockey pucks and to do that it's super easy. I threw it in the oven at 200
degrees fahrenheit for two minutes, it completely melted once again. Then into a ziplock bag I threw
it in. Using the edge of my table I took all of the air out, close the lid and this is what I was
left with. Now the only thing left to do is to let it set in the freezer for two hours. Because
once the time is up check it out. It's now like a rock. So as you might already know all there's
left to do is to open up the bag use my cookie cutter to cut out perfect circles. And that's it.
Now I cannot wait to find out how this is gonna taste inside of a burger. Talking about that since
we have both of our contestants ready the next thing to prepare is our meat. Using a large cookie
cutter I started with a good amount of beef, then I put in the hockey puck we just made and finished
it off with more ground beef. I did the same thing with the butter one and once I was done this
is what it looks like. As you can see we got the stock, the butter, and the control and that one has
nothing on it. Now just in case you're wondering I'm gonna be using cheese with it as well and for
that I'll be using American cheese. And as far as my buns go I'll be using brioche. I'm not gonna be
seasoning any of these burgers right now because I'll season them on the grill. And that's good
because since we have everything ready the only thing left to do is to cook them. I'll first be
putting a nice sear on all of them, once that's done I'll be cooking them in indirect heat. So
now I say it is enough talking and it is time to make some incredible juicy burgers. So let's do it!
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you Raid Shadow Legends for sponsoring this video but now let's get right back to it. All right everybody
here we have our beautiful burgers today Maumau. -They smell good! -I know right. -Smell good. -And a lot of burgers
huh. -That's the way I like it. -Are you hungry? -Yes. -Okay good all right so here's the deal Maumau, we got a little
experiment going on all right. Oh look at you trying to dissect. You see that's why I only sliced
mine open everybody I did not slice Maumau's. -Hey I learned from my lesson because last time he took
a look at the burger he was like ah okay I know exactly what's going on. -You like to sneak stuff
over here. -That's right, that's right, that's what I like to do you're absolutely right. All right Maumau
since we have three of them that one we're going to start going this direction right here we're going
to let the audience know which one is best. Ready Maumau? -Alright. -All right first one cheers everybody.
-Dang. That's juicy. -That's a juicy burger boy.
That's amazing everybody I don't have much to say. What do you think about that one Maumau.
Oh Maumau doesn't want to talk everybody he's just going for more. What's going on over
here? -That's what I think I want to go back for more. -Is it juicy Maumau? -Freaking juicy.
-It is very, very juicy everybody. Absolutely delicious! Can you taste anything different?
-I don't taste anything different on it. -It's just a good burger huh? -It's just a good burger. -It is just
a good burger. -A hundred percent agree with Maumau. -Okay let's go for a second one. You okay? -No I gotta
clean my beard over here all over the place. -All right very good. Okay let's go for the second one.
The second one should be slightly different yeah. -Okay. -Okay oh boy I can see what's going
on in here already. I'm excited for this one. Oh no hey don't stop looking at mine huh.
-All right. -Are you ready Maumau? -Let's go. -All right second one cheers everybody.
-Woah.
Squirting. -Oh man!
-What did you put here?
-Hold on one second everybody this one is extra juicy boy. -I thought that one was
juicy this one. -Extra. -You put something here in the middle I see the there's a little
hole. -You see a little something there Maumau. -Whatever it is you put butter here.
-Maumau give me a pound.
Because we got our hands all dirty. Absolutely, absolutely right. There is a compound butter in
there that I made with a little bit of egg yolks a little bit of other wonderful things. Guys come on
you know that steak and butter goes perfectly together. This is not only an extremely juicy
burger, oh Maumau is going for seconds, but that flavor that is left on your mouth. You know what I mean?
That butter didn't melt all the way as I was cooking the burger but it is melting right now. I
mean look at that. I mean it's just, I hope you can see that in the camera everybody look at this, look
at that. It's just oh hold on I gotta be careful here. I highly recommend you trying this one all
right. -I'm putting it down because if I continue I'm not gonna talk back to the show. -That is
dangerous Maumau that is dangerous. Okay now I think you kind of figured out what's happening over here.
-You know what this one looks stuffed too. -Yes it does. Now the question is I want to know
which one you like better, that one or this one here. This one is not butter since you already
know what's going on. -It's not butter? -It is not butter something else. Third one cheers everybody.
It's a surprise right? It's like you
you bite on and everybody there's extra juice coming out. You know what I mean?
-Wow. -You OK Maumau?
Oh man! Oh man! Oh man! That's amazing! -I don't know what you put it here. -You don't know how to put in
right? -No but this is good. -There's no way you're going to be able to find out Maumau. Now here's the big question,
which one you like better? That one over there, or this one here? What is this one?
-This one here I made a very unique broth. Not really broth, kind of almost like a sauce gelatin
with a lot of bone marrow and many other things. I mean there's a lot of things going
on in there, I roasted everything. This one has a much more in-depth flavor. -Yeah. -You know what I'm
saying? The one the other one is extremely creamy because of the butter, this one is just like like
a wonderful flavor in your mouth. Which one do you prefer Maumau? Which one you like man? -It's a hard
one. -It's a hard one. If you had to pick? Obviously you like that the other the last two better than
in control right? -Yeah there's no comparison. -Exactly me too, by the way if you're just
wondering, but. -This one is really good but I rather the butter. -The butter? -The butter is so creamy. -It's
very creamy. -Like probably a heart attack on a bun basically that one you know what I'm saying.
This one is a little bit more healthy. I really enjoyed the last one last the stock whatever it
is that i call it on the video I don't know what I call it right now. This one is very very nice
I enjoy it because that one is rich man. -It's like. -Look at you. -The flavor just envelopes your tongue.
Like just coats your mouth. -I know and it doesn't stop. -And it doesn't stop. -It just keeps going, going.
You eat one of that burger you're going to be happy. This one here you can eat multiple because
that one is extremely rich. -I could have this one in another one of this. -Oh Maumau like that one everybody!
-Anyway guys these are the results, I highly recommend you giving this a try. It works fantastic.
The butter is Maumau's favorite, I like the stock better and it is a lot better than the control
one. Agree Maumau? -Yes either one of them is better than the control. I 100% agree. I hope you guys
enjoyed this video, if you do enjoy it 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 for you. Thank you so much for watching and we'll see you guys on
the next one. Take care everybody bye-bye. Look at Maumau going to town oh my man. -Huh I need to breathe.
-You know what I need? I need some napkins, I need some napkins or paper towel.
See you guys on the next one take care everybody bye-bye.