Chuck: IT'S COMING IN
LATE FEBRUARY TO NETFLIX.
Tati: IF YOUR NEW YEAR
RESOLUTION WAS TO EAT
CLEANER FOOD LIKE NONG.M.O.s
NO ADDITIVES OR ORGANIC YOU
STILL WANT TO ENJOY YOUR
BURGER FRIES WE HAVE THE
PLACE FOR YOU.
Chuck: IT'S CALLED BRO
BURGERS AND SHAKES.
IT'S LOCATED ON MICHIGAN
AVENUE IN DOWNTOWN DEARBORN
THEY FEATURE ALL NATURAL AND
ORGANIC BURGERS DELECTIBLE
SHAKES.
Chuck: WITH AN ORGANIC
BURGER AND LIVING WALL THIS
IS NOT YOUR TYPICAL BURGER
JOINT.
WHEN I MOVED HERE FROM
THE WEST COAST WHEN I MOVED
BACK HOME I WANTED A
RESTAURANT WITH KIND OF A
HEALTHIER STAY.
HEALTHY SALADS, HEALTHY SPIN
ON BURGERS AND THERE REALLY
WASN'T MUCH IN THE DEARBORN
AREA ARE.
Reporter: SO SAM DECIDED
TO CREATE ONE HIMSELF.
BRO BURGERS AND SHAKES IT
WASN'T JUST THE FOOD HE
WANTED TO HAVE A CLEANER
SPIN ALSO THE ATMOSPHERE
EVERYTHING.
THAT YOU SEE IN THIS
STORE IS GOING TO HAVE SOME
TOUCH OF SUSTAINABILITY IN
IT.
AS FAR AS THE FLAT WALL THAT
YOU ARE ACTUALLY LOOKING AT
IT'S 100% ORGANIC.
THERE'S NO PESTICIDES BEING
USED.
IT HAS A SYSTEM THAT WATERS
ITSELF, FERTILIZED --
FERTILIZES ITSELF AND ALSO
DRAINS ITSELF.
BUT THAT ISN'T THE ONLY
GREEN IN HERE.
THEY'RE ALSO GROWING FRESH
HERBS THAT THEY PLAN TO USE
IN THEIR CUISINE.
THE MORE WE CAN GROW
INSIDE OF OUR RESTAURANT THE
LESS WE HAVE TO OUTSOURCE TO
FURTHER FARMS.
SO I WANTED CUSTOMERS WHEN
THEY FIRST WALKED INTO THE
RESTAURANT I WANT THEM TO BE
ABLE TO GET THAT COMFORTABLE
ORGANIC AIRY FEEL WITH THE
GREENS AND THE BROWNS AND
MORE NEUTRAL TONES.
KIND OF SET THE TONE FOR THE
MEAL.
Reporter: SPEAKING OF
FOOD LET'S TALK ABOUT THE
MENU.
WE HAVE TWO TYPES OF
BEEF.
WE HAVE THE ALL NATURAL
BLACK ANGUS AND WE HAVE OUR
100% USDA.
BOTH HAVE ZERO ANTIBIOTICS,
ZERO ADDED GROWTH HORMONES.
THEY ARE ALL NATURAL AND NO
PERFECTIVES ARE ADDED TO
THEM.
Reporter: THEY ALSO HAVE
FREE RANGE CHICKEN AND VEGAN
PATTIES AS WELL AS FRESH
SALADS, GOURMET FRIES AND
DELICIOUS HOMEMADE CUSTARD
SHAKES.
SO WHAT'S THE THING HERE?
MY FAVORITE THING.
I HAVE THE ONE EYED BRO.
I EAT THE ONE EYED BRO
MORE THAN I SHOULD.
Reporter: SINCE IT'S SO
POPULAR LET'S HEAD TO THE
KITCHEN AND SEE WHAT MAKES
IT SO TASTY.
WE'LL START OUT WITH THE
GROUND BEEF.
THIS IS NONGMO.
WE WILL SEASON BOTH SIDES
REALLY NICELY.
MAKE SURE YOU COVER THE
ENTIRE BURGER REALLY GOOD.
THIS IS A MIXTURE OF SALT,
CRACKED PEPPER AND GARLIC
POWDER.
AFTER A SECOND PUSH IT RIGHT
DOWN.
THIS IS A GOOD TECHNIQUE TO
DO BECAUSE IT PUTS THE
SURFACE AREA OF THE ENTIRE
BURGER ON THE FLAT TOP AND
GIVES IT A NICE CRUST.
Reporter: IT ON A FRIED
EGG, PROFESSIONAL LONE
CHEESE AND BAKED.
IT'S SERVED ON TOP OF POTATO
BUN.
WITH MAYO BE, FRESH A COD --
AVOCADO AND FOE MATTERO.
-- TOMATO.
IT'S NOT LIKE A HEAVY
BURGER WHERE WHEN YOU ARE
DONE EATING IT YOU HAVE A
BRICK IN YOUR STOMACH, YOU
KNOW.
IT'S GOOD ENOUGH WHERE YOU
WILL EAT IT AND YOU WILL BE
FULL THEN YOU CAN MAKE IT
BACK TO THE OFFICE AND WORK
YOUR WORK DAY AND NOT JUST
FEEL LIKE YOU HAVE TO GO TO
SLEEP INTO A FOOD COMA.
Tati: VERY COOL.
I LIKE TO CONCEPT.
YOU CAN MAKE IT BACK TO
WORK.
IN STUDIO WITH US TODAY IS
EXECUTIVE CHEF.
THANK YOU FOR BEING HERE.
Chuck: GOOD TO SEE YOU,
CHEF.
WE WILL START OFF WITH
THE BUN.
YOU WANT TO HAVE A NICE
CRISP EDGE.
THIS IS NOT JUST AT HOME AS
WELL.
EVERY YOU WANTED TO MAKE
IT.
MAKE SURE YOU HAVE A NICE
KROUST THERE.
THEN YOU ARE GOING TO TAKE
YOUR NICE PIECE OF GROUND
BEEF.
Chuck: TELL US ABOUT YOUR
BEEF AGAIN.
WE HAVE TWO DIFFERENT
BURGERS WE HAVE THE
NONG.M.O. ORGANIC NONG.M.O.
ALL NATURAL AND THE ORGANIC
AS WELL.
THEY'RE REALLY HEALTHY FOR
YOU TWO.
DIFFERENT PRICE POINTS YOU
CAN CHOOSE FROM.
IF SOMEBODY DOESN'T WANT TO
SPEND TOO MUCH ON THE
ORGANIC THEY GOT THE SECOND.
Chuck: WHAT DO YOU WANT
ME TO DO WITH THIS?
SPRINKLE IT REALLY GOOD
ALL AROUND.
Chuck: IS THIS LIKE SEA
SALT.
SEA SALT, CRACKED PEPPER
AND A LITTLE BIT OF GARLIC
SALT.
Chuck: THEN JUST SPRINKLE
IT SO IT'S COVERED.
SEE NOW THAT'S SOMETHING,
THAT'S REALLY INTERESTING.
BECAUSE I TEND TO SEASON
ONCE THE BURGER HITS.
YOU ARE SAYING DO IT BEFORE.
THE SECOND THING YOU WANT
TO DO YOU WANT TO MAKE SURE
AND SMASH THE BURGER RIGHT
ONTO YOUR SKILLET.
THIS WAY YOU CARVE THAT
WHOLE ENTIRE SERVICE AREA
RIGHT ON THE GRIDDLE.
Chuck: YOU HAVE THE WHOLE
BUILDING SMELLING YOUR
BURGERS THIS MORNING.
YOU WILL HAVE A MIGRATION
HERE IN JUST A MINUTE.
Tati: OUR FIRST TIP IS
MAKE SURE YOU TOAST THE BUN.
SECOND IS SEASON THE BEEF
BEFORE YOU START COOKING IT.
THEN WHAT'S NEXT?
ONCE YOU GET THE NICE
SURFACE AREA ONCE YOU
DEVELOP THE NICE CRUST
UNDERNEATH IT'S A LITTLE BIT
TOO EARLY TO DO THIS NOW YOU
WANT TO MAKE SURE YOU PRESS
DOWN ONTO THE FLAT TOP AND
SCRAPE ALL THAT GOODNESS SO
IT STAYS ONTO YOUR BIRGER.
A-- BURGER.
IT USUALLY TAKES ABOUT
TWO TO THREE MINUTES ON EACH
SIDE TO GET A NICE CRUST.
YOU WANT TO USE CAST IRON OR
STAINLESS STEEL IT AND GIVES
IT A NICE CRUST.
IF YOU USE NONSTICK.
Tati: YOU DON'T GET THAT
CRISPINESS.
LET'S TALK ABOUT THE TASTE
OF ORGANIC AND GRASS FED
BURGERS.
I THINK THAT THEY TASTE
BETTER, RIGHT?
THEY HAVE SOME ADDED
FLAVOR.
I LIKE THE GRASS FED AND
ORGANIC THEY'RE BOTH REALLY
GOOD.
YOU WILL NOTICE THE
DIFFERENCE THE MOST ACTUALLY
IN THE RESTAURANT WHERE I
EAT THE ORGANIC BEEF.
YOU FEEL A LOT CLEANER AND
HEALTHIER.
IT'S JUST MUCH BETTER.
Chuck: LET'S FINISH
WHIPPING UP OUR BURGER CHEF
WHAT DO YOU WANT TO US DO?
WE NEED OUR BUN.
YOU PUT THAT OVER THERE.
Tati: LOOK AT THAT.
DEPENDING ON WHAT KIND OF
CHEESE YOU WANT TO PUT THAT
ON NOW.
Chuck: IS THERE ANOTHER
TRICK HERE WE SHOULD ONLY
FLIP ONCE.
REALLY TRYING TO COOK IT.
GET THAT GOING.
Tati: LET'S TALK ABOUT
SOME OF THE OTHER ITEMS HAVE
YOU.
SALADS AND GOURMET FRIES.
WE OFFER SALADS ALL OF
THE DRESSINGS ARE MADE
IN-HOUSE.
OVER HERE WE HAVE THE KALE
CRUNCH AND HOUSE MADE
BALSAMIC AND OUR POTATOES
ARE ALSO CUT HOUSE AND OUR
MILK SHAKES ARE MADE WITH A
HOUSE MADE CUSTARD AS WELL.
WHAT ABOUT THE THREE THAT
ARE ALREADY PREPARED FOR US.
OVER HERE WE HAVE A
VEGETARIAN BURGER QUESTION
ALSO TURN THAT INTO VEGAN IF
YOU LIKE.
AND ALSO HAVE A CHICKEN
BURGER AS WELL.
Chuck: WE WILL PRETEND
THIS ONE IS COMPLETELY DONE
SO WHAT'S NEXT?
LET'S GO WITH THE SAUCE
FIRST.
Tati: LET ME HELP YOU
WITH THAT.
RIGHT ON THE BOTTOM OF
THE BUN.
Chuck: IS THAT A HOUSE
HOUSE?
OUR HOUSE MADE CHIPOTLE
MAYO.
A LITTLE BIT OF MINCED
JALAPENOS.
OH, YOU LIKE THOSE.
Tati: YES, I DO.
CAN YOU TELL.
Chuck: THAT'S THE GOOD
FAT.
HERE COMES THE BURGER.
Chuck: WHAT'S THE NAME OF
THIS BURGER?
THIS IS THE NEXT
THEN I WANT TO HAVE YOU
DRIZZLE THIS HOUSE MADE
CHEESE SAUCE.
Chuck: OH, THERE YOU GO.
AND OF COURSE AT HOME THIS
WOULD BE THE TASTE YOU CAN
DO AS MUCH CHEESE OR AS
LITTLE AS YOU WANT.
IT LOOKS WONDERFUL.
THANKS CHEF FOR BEING WITH
US TODAY.
GOOD TO SEE YOU HAPPY NEW
YEAR.
THERE'S SO MUCH MORE AT BRO
BURGERS.
THEY'RE LOCATED ON MICHIGAN