Mise en place, Mise en place.
If you've ever read any of my recipes, you know that I talk about Mise en place in just about every single one.
Mise en place is just putting everything in place.
You're doing yourself the biggest favor when you get everything you're going to use out and ready to go before you get started.
Alright, we're going to prep up some vegetables.
We're going to do some onion for the burgers.
Got some pickle for the burgers.
I'm going to do the shallot.
It's actually going to go with these roasted potatoes that are about to go in the oven here.
First thing I'm going to do is I'm going to get the potatoes ready.
I'm going to do some oven-roasted potato wedges today.
So actually for this recipe we're featuring one of the tastefully simple seasonings.
It's a malt vinegar french fry seasoning and it's going to be awesome on these.
Alright, let's chop up these bad boys.
I'm just going to cut them into some wedges.
Put them onto this tray over here.
Alright, so we've cut up our potato wedges here.
Drizzle some butter and some seasonings over top.
Alright, now I'm going to use this tastefully simple malt vinegar french fry seasoning.
Make sure I get enough on there.
Little black cracked pepper here.
We're going to toss some parmesan over these guys.
Slice up the shallot.
I think I'm going to put it right on top of there before we roast it.
I'm just going to take these sliced shallots and I'm just going to kind of stir them about here.
As long as they're on there it's going to give it a nice little flavor.
Make sure you get some nice olive oil drizzle on those shallots.
Make sure you coat those potatoes nicely.
Anything you can put garlic and onion in, you can put a shallot in.
I recommend you try it.
Going to toss these in the oven.
We're going to set the timer and roast those at 350 degrees for 15 minutes.
This is about an 85% beef, about 15% fat drizzle.
This is just a ground pork.
Next we're going to put our burgers together.
And then we will get our toppings put together for the burgers.
Now my burgers are so simple.
It's not a secret recipe.
I mean it's really kind of stripping it of all of the fancy, smancy, everything.
And just bringing it back to what a burger should be.
I'm going to salt that nicely there.
Some fresh cracked pepper.
Got to love salt and pepper.
I'm going to hit it with some Worcestershire sauce.
I know it's a crazy word.
Worcestershire.
Alright just a little dash of that Worcestershire sauce.
And now I do just a little bread crumb for a binder here.
Now if you've ever added an egg and some bread crumb to your burger,
it kind of adds kind of a neat little texture.
But what I'm going to do is I'm going to take the egg and I'm going to crack it
and just use the egg white.
That has nothing to do with anything health conscious whatsoever.
It's just that it's too much egg with the yolk.
I only have about a pound of meat there so I want to make sure that I'm not putting too much egg in it.
Basically what I'll do is crack it right into my fingers there
and let that white drop right in.
Throw away that yolk.
Wash your hands because raw eggs are germy.
If you've ever deboned an entire chicken, it can be kind of a messy job.
It's always nice to have a pair of gloves on hand.
We're just going to mix it right on.
You don't want to over mix because over mixing will create kind of a more firm meat there.
A little moist here.
So what I'm going to do is add a little bit more bread crumb.
Now that basically soaks up all of that excess egg yolk.
And what that's going to do is that's going to create a great binder
so your burgers don't fall apart when you start cooking them.
I'm just going to kind of condense this whole thing.
And we're going to split it up into three patties.
One for me, one for my wife, and one for Matt, the camera guy.
Also one of my best friends.
He's single.
He's available if you're interested.
I'm just going to take this bad boy here, flatten it out a little bit.
We're just going to cut it into thirds.
Safety first.
Always wear shoes in the house and then teamwork.
I'm just going to take that little sphere and instead of rolling it all into a ball and going crazy,
I've already got kind of a burger there.
So sometimes it's best just to kind of cut away all the fancy.
Just get back to that original super classic burger.
About as basic as you can get.
It's looking like it's going to rain outside.
So I think what we'll do is we'll probably cook these in a pan with some butter.
I can't think of a better way to cook a burger.
I've got to love the grill, but hey, it doesn't make you less of a man if you cook it in the pan.
Time to get these burgers rolling.
That butter is almost brown.
It's just melted.
It's heated nicely.
It's almost brown, but not quite.
So we're going to toss those burgers in there and let those bad boys get roaring.
The reason I like cooking burgers in butter is because, I mean, you know,
obviously the beef has to be at the start of the burger.
It has to be.
You should never put too much in a burger to where you no longer taste the burger.
Now I flip these guys here and I'm going to take this butter.
So if you notice here, we're getting near the end of the cook.
What you're going to notice is once your burgers are passing medium, okay,
you're going to see the blood start to seep out with the juices.
That's one thing I learned is medium rare.
You're going to start to see the juices seep out just a little bit.
You want to take it off, but when you're getting to medium,
that's when your meat is no longer bloody inside because it's starting to seep out the top.
Once that no longer is seeping, you're at medium well.
So basically I just let them nice, nicely brown on each side.
And then once those juices start to seep, you want to turn it off.
Look at those bad boys.
Those are finished.
Yeah.
I like to close cupboards and doors with like my elbows and my feet
because it makes me feel like a kitchen ninja.
Feeling like a kitchen ninja is probably one of the most self satisfying things you can do for yourself.
Always recycle your plastics.
Life lessons from a hippie.
All right.
Beautiful.
Everybody loves nice fresh buns.
You open up the bun of a hot now burger as a kid.
It was amazing to me.
You know, there was these sweaty onions that you know were sitting on a line for too long.
And these pickles that you know, they just grabbed out of a bucket and slapped on top of it.
But for some reason, the combination of greasiness, the sugars.
You can't get back to that.
So I'm not going to use old onions.
I'll use fresh, fresh pickle slices as well.
But you know, it's all about kind of recreating those childhood memories for me.
So basically what we're going to do is small dice this onion.
Always leave the root on the outside.
It kind of holds the whole thing together as you cut it here.
And I'm going to slice it the long way.
And basically however thick you want your onion is how thick you make your slices.
So I cut it the long way.
Now I'm cutting it top to bottom.
And now I'm going to go top to bottom the long way and I'll have a perfect dice.
Instead we're using open pit thick and tangy because we're out of ketchup.
You know, there's so many people who say they just feel they don't have time to cook.
And I just don't get that because if you care anything about what you eat,
you know, this may not be the healthiest meal in the world.
I guarantee you these burgers are better for you than McDonald's burgers.
