$98 vs $9 Burger: Pro Chef & Home Cook Swap Ingredients | Epicurious

some people in a previous video thought this was all green screen, it's not green screen, it's actually real, the table is real, I can eat an apple. Hello, I'm honest, I'm a professional

chef

and in this box are all the

ingredients

for a 98 Burger Hello, I'm Lorenzo, I'm a

home

cook

and in this box are the

ingredients

for my nine-dollar

burger

. What the hell no respect? I can't wait to see what's here. Oh shit, I can work with this. It's a lot, I mean. This isn't supposed to be a

burger

, it's a little over the top, I mean, I recognize some things I haven't worked with at all, a couple of things, sure, it's food, I just have to turn it into Frank's food, whatever. whatever, to make the burger What I planned to make has different cuts of freshly ground beef.

I had a burger made of dry-aged ribeye, ribeye brisket, and sirloin. I just had brisket recently and it looked good, plus a little bit of bone marrow for more flavor, although I had a nice aged gouda which is good. right, I feel good about that, some wild mushrooms, oh my goodness, there are a lot of mushrooms, all of you on a tasty kaiser roll and a smoked paprika aioli, oh, I have to make my own mayonnaise and everything I need to make a pickled onion relish oh it's a beet this was going to be an amazing burger with lorenzo's recipe i have some simpler ingredients martin's potato rolls bacon who doesn't like bacon white american cheese 80 20 ground beef and an onion you make a burger yes salt and pepper and put it on the grill that's my burger with scallions we have some dill mayonnaise and some cabbage I mean a burger and some coleslaw that's fantastic I figured everything this would probably cost between 12 and 13, nine dollars, that's a good burger, definitely, much more than 100 150 160 to less. out of 200 maybe oh no no shoot it's a good thing welcome friends to my

home

kitchen so we've been stuck at home for a while.

I have been

cook

ing a lot and I am very happy to be able to cook for you. Guys, the only ingredients, friends, it doesn't tell you how to prepare it, Frank, my burger that you are making now takes three minutes. I've done this before folks, I know I deserve a call, oh no that's something else, but I get a call. rose, can i call rose, hi rose, thanks, how are you doing? Oh my goodness, another recipe from Frank, you know it's good. I am very happy to see you for many reasons, but mainly because of Frank's recipes.

First of all, my first question is tallow. I'm supposed to use that as lard so you can, so tallow is a very hard fat, mainly around the kidneys on a cow, you'll use it to fry your hamburger, it's like that, that's what I assume, yeah. I know Frank likes to use grease. Another question. Frank gave me ingredients for a pickled onion, but he gave me a beet. If I'm not cooking this, I have to put it in there to marinate with a little vinegar. I think that could. Oh, I lost the beet. I think if you crush it it should be fine, the more beet you have crushed the more surface area you have to express more of that pigment in there, it's called anthocyanin.

Now I don't have much time. Here we will be. Marinate this all day for a couple of hours and 20 minutes, I think a few hours should be enough. Frank sent me some bone marrow and it's not for my dog ​​so Lorenzo if you roast your bone your bone marrow I recommend you do it on a super high heat definitely higher than 400 if you could do 450 that would be amazing for a short time before you start cooking everything else, soak your bone marrow in ice cold salt water, I hope I remember everything you just said, if not, you have my number, I appreciate you, rose, thanks Lorenzo, good luck always It will be delicious.

I always feel so much better after talking to rose, you panic, I tell you what, when you see things you've never used before, you panic, but we'll see how it goes. Friends, for the burgers I eat, I usually don't like lettuce and tomato, the same goes for slaw. I'm going to put it aside. I'm going to do this first because I want it to sit for a while and the flavors. They're a little mixed together, I'm going to go with a vinegar based slaw so I won't use mayonnaise. I'm going to use this later for something else.

I have some good apple cider vinegar, okay, so I pulled it out of my So instead of the cabbage that Lorenzo sent me, I had some shredded Brussels sprouts in the fridge, so it's just shredded Brussels sprouts and you can

swap

them out. with cabbage whenever you want. A little kosher salt, a little cider vinegar and a little vegetable oil. I'm just going to throw this away, I'm going to put this aside, bone marrow, it actually looks fake and it's very soft and oily. The rose said I need to soak these pieces in cold salt water, here you go, oh that's a bit twisted. connective tissue okay, I'm going to let this stay away from me and see what happens to the chives that people tend to go for I'll use the white and throw away the green I use the green and throw away the white I use all the only What I really take away It's these little ends right in the bowl and then I have dill.

What I do with this is I group them into a nice tight package and then I'll just run my knife through it once or twice. I'm not going to go too crazy so I have everything in the bowl. I'm going to stir it and what I'm going to do now is let it sit for as long as possible. I'll come back later. and possibly reseason, you may need more vinegar, you may need more oil, sugar or salt and then I'm going to throw this in the refrigerator until the burger is done. The first thing is to make pickled onions and I need to marinate them. this as long as possible, so I have to do it first, here we go, so this is the strangely shaped red beet for the pickled red onion sauce.

Lorenzo just has to let it sit long enough. I put some beets in there, not just for flavor. I like that earthy flavor, but also the color, if you don't let it sit long enough the color won't be as deep red as I like. I'm going to make my life a little easier and I think I will. to grate it, I'm going to grate it like, frankly, you grate cheese, a little Frank said, put the grater to the side, wow, the color and the juices that come out of this are crazy, so it ends up being a lot of fun, pretty and long pieces, put it in the pot right away, so this is what I'm going to put in this beet mixture.

I'm going to put some apple cider vinegar with salt. I'm going to put a little water and a little sugar. bring this to the stove and basically I'm going to heat it up until the salt and sugar mix together so the pot is simmering for about 10 minutes for now we're going to chop the onions and mince the garlic and put them in the jar because I'll be pouring that mixture that's simmering on the stove into the jar. I'm moving away because the fumes are coming out of the. I'm going to try to get you and you inside you.

Let's do this, okay? I'm going to do that for now because I don't think the beets are going to fit in there. Lorenzo gave me the mayonnaise and I wasn't going to use it in my slaw, but I'm going to use it here. I'm going to do a quick one. some sauce, super simple things that you have in your refrigerator, I have mayonnaise, salt, a little bit of pepper and a little bit of hot sauce, so I have beet soup, but that's okay, all the sugar and all the salt has been dissolved. and that's what we wanted now this is really really spicy and I'm sure the heat of this will help with the marinating or pickling process oh dear oh dear oh dear oh dear oh dear oh there are perfect sized pickled onions one below Guys , good spoonful of mayonnaise, a little salt, a little black pepper, probably more than a couple of shots of hot sauce, I want this to be a little spicy, it's time to move on to the smoked paprika aioli, let me separate this egg , this is sherry.

Wow, that smells really good, a teaspoon of smoked paprika, okay, and that's minced garlic. These are chipotle peppers. I have to put a couple of tablespoons of water in here. I haven't taken grapeseed oil in a long time. Mix them together, there's my sauce. I'm going to put that in the refrigerator until we're ready to leave. I'll hold you while I do this. I inhale. I think I can do it. Here we go. The key is to spray very lightly. Add a little oil. at a time while you're whisking and you'll get this beautiful stream of emulsion, it's more of a spill, but come on, Franco, what the heck, oh Mr.

Fiesta, what Lorenzo needs to keep in mind is that the oil is actually being incorporated into your basic emulsion if you start to see the oil separating that means your emulsion is broken. He was a little worried it would break. Wow, I wish there was smell-vision guys, it tastes and smells like bacon, I can't. taking a smile off, taking the smile off my face, it's crazy, so Lorenzo gave me an onion and instead of cutting it and putting it on top raw or caramelizing it separately, I'm going to smash it into my burger like it was a white castle. smashing the onions does a couple of things: I don't have to put them on top afterwards and I don't need a separate pan to sauté my onions, plus it also sticks to the burger and caramelizes with the burger, so we're just going to take a dice on this , okay, so I have my onions chopped and that's good, it doesn't have to be too exact.

These, I know, I think are oyster mushrooms. Luke Luke the Forest, it's the damn forest things. so I don't even have to cut, I can just tear them, they're supposed to tear it, I think if you want to be fancy, so I'll make it semi-fancy, I'll cut a little, I'll cut a little and tear that. kind of ridiculous, so I have this delicious gouda. I also love smoked gouda. In fact, I love all cheese. I'm just going to prepare it by cutting it into slices. I have chunks ready to go, so what would a

chef

do?

Frank video I'll be without myself grinding my own meat, so Lorenzo sent me bacon to put on the burger. I'll put it on the burger. Starbucks ground beef can be great for burgers, but I'm going to kick it up a notch and give it a more intense flavor. a little better with a little ground bacon. I don't have a name for my grinder. Leave your suggestions in the comments. Where is the meat? The meat is here. The good thing is I'm excited about this so I grabbed my bacon and I got my ground beef together and I'm going to mix this up real good so when I work the beef I want to stick it on my hand and I want it to stick and come off slowly it's Well, everyone makes burgers differently.

I've noticed that a lot of people do it differently, but I always do the old twist, put it in and press it with my thumb. I'm not going to shape them into hamburgers. I'll probably shape them more into a ball and then. press it down into the pan. I saw Frank do this, so I'll do what Frank does, but just make sure the meat is mixed well. Okay, now I have my meatballs formed. I'm going to grab everything else I need and head to the stove. and we're ready let's go to the stove we have our wild mushrooms and they're wild they look crazy how I am now what I'm going to do is sauté them real quick in a little bit of vegetable oil and I'm going to add a little bit of natural spice and I'm going to use a little bit of thyme , so I'm not going to add the whole twig.

I'm just going to add the beautiful little thyme leaves. They already finished turning it off. I was smiling and now. I'm thinking about the bone marrow, we have to move on to the bone marrow before making the two burgers that I shaped and we'll cook them in a minute. The hardest part about bone marrow will be getting it. actually, outside of the bone, we want to take it to where it will be a sliceable piece of marrow. Some people would say it's a satisfying feeling. I always get a little nervous, but it's delicious, so I had these cold, salty, and cold. water bone marrow parts can you see I don't know why frank frank what are you doing to me?

It's a little weird so what I'm going to do is dry them out and I'm going to put it in a baking dish a little bit fun, put it in a 450 degree oven and pray and wow, how hot does it look like egg yolks, that's really cool , it's like it's in it's own little container, you can see the oil moving in there, that's cool. That's fancy, that's really fancy, so bone marrow is kind of a stimulant here, bone marrow fat is like butter with meat and I want you to treat it like that, well, hello, welcome back, I'm tired but I'm excited to cook these. burgers, I have both burgers, uh, and oh my gosh, I was hoping I forgot about them, but they reminded me that I have this tallow.

I actually sent tallow to lorenzo which is just a rendered form of tallow it's like big it reminds me of Crisco very thick it's very very clean put it in there it's melting very well wow oh I'm curious Know what the smoke point is. It smoked right away, but the first thing I like to do is season the burgers, uh, pepper. and salt I don't go too crazy with the seasonings I don't add anything just salt and pepper I'm going to cover it with a little bit of vegetable oil just to cover the bottom I'm going to take some of my onions and I'm just going to make two little piles and I'm going to put my burger right on top of that pile, squeeze it real good, nice and flat, bye and move, rover, move, oh my god, smell, I can smell the sirloin.

I can smell the ribeye, all the fat cooking in and out of it.he makes it taste delicious. I'm sure the meat will shrink a little, so I'm not too worried about it being too big for my bun, but really. If you want to mash this up real good, it will probably cook for about two or three minutes on each side, not much longer. , so if the onions darken a little, be sure to toss them on top. Wow, that's really different, let's break this up and go. chihuahua is going to give them a spin, okay, any excess onion goes back on top, I'll just show you this one before I put the other one in, oh lord have mercy, burn me to death the shit, oh, look at that golden and crispy, oh, that's good, it'll take a little. as it melts so let me give you a chance to do it so I have American cheese just white American cheese I like American cheese it melts uh most people would complain about it oh you use American no it's delicious perfect for burgers I'm going to put it in now so it's completely melted, okay, the next thing I'm going to do is take my bun, put this on top so the cheese is on the bottom, it's just a fluffy Martin potato roll and I'm going to put this on my burger now so that it steams a little.

Well, I'm going to lower the heat and let this all come together. Some of the onions are getting a little dark. Make sure you don't put them on my burger, but that's okay. I'm going to get rid of the ones that are too dark. Normally I would wait a little longer before adding them, but why doesn't the gouda cheese put out the heat? You see, it's only been a few minutes, I take the top bun, I slide it and turn it over on my plate for you to look at, look at that beautiful caramelization, I let myself remove the other one, wipe off the excess oil, take my top bun and slide it.

Flipped it over and I got a really nice caramelization here and now we have to coat the burger one two oh my goodness, it doesn't look melted now but it is melted. And if I took it out it would be delicious, okay, friends? It's time to put this stuff together, let's put the burger together, let's use everything we've made before the seasoning runs out and the olios are there, let's go real quick, my phone went off, obviously, it looks a little different than how I'm filming this. So I had to borrow my nieces. She's here. Thank you very much, so I took my burgers off the stove.

It's my ground beef and bacon burgers, some caramelized onions and American cheese on a potato bun. I put out my cole slaw and my spicy mayonnaise or aioli whatever you want to call it I want to try this salad home cooks don't taste their food so I want to taste it and make sure I have enough seasoning I think it needs a little more salt and a little more vinegar I have this like a greasy burger, so this salad is going to be kind of a complement to that, so a little more salt, a little more cider vinegar, okay, friends, time to assemble, let's start with the aioli, It smells like bacon and I don't know if it's honest.

I did it on purpose because I love bacon and everyone loves to be naked, there's no meat in this, it's just smoked paprika, paprika, this guy looks good and oh, perfect size, just a beautiful mix of wild mushrooms , oyster mushrooms, shiitake mushrooms and other mushrooms that I don't have. I have no idea what they are, but they smell good and I promise I'll learn that the bone marrow broke away from the bone and melted. It's actually this beautiful golden oil or dressing I'll call it, it looks great, I can't wait to make it. Use it and it smells very strong, that's something I like, I like to add more fat and that will taste great, guys, right, it looks like Dorothy's slippers, guys, now we're going to put some more aioli on top.

That's delicious and what do you think? Here is my finished burger. It's a burger that has bacon and ground beef, a soft potato bun, beautiful creamy American cheese and some spicy mayonnaise on top and then a Brussels sprout salad. with dill and real apple cider vinegar, guys, I'm not kidding about that. I made two because one will go to my cameraman or my daughter and I have mine right here and that's my take on Lorenzo's burger, look at that look. that burger selfie in all honesty, not that anything was difficult, it's just not familiar, I'm excited, I'm going to bite into it, okay, oh wow, mmm, I'm happy, it's like a steak between buns, but I have bacon there too that aioli I swear it tastes like bacon it's been a long day but it was really great my cameraman or my daughter will come try it with me and see how it is so come on come on go get your burger and she's my toughest critic , so let's see how we do one, two, three.

What I love about this burger is that after a while, the bun becomes very soft, is a little greasy, and usually stains on you. You can see it in my face. What do you think? As I did? It tastes different than the normal burgers he makes because it's like I don't normally put bacon in it, but I love bacon so I think this is my favorite so far. oh, it's next level, next level, let's try our salad, okay, I know she doesn't like dill. I could get criticized very harshly for this one. It's okay, it's okay.

Yeah, I think I did pretty well. It's not exactly what I had in mind but I think at the end of the day it's just a good burger and you can't argue with the good so it's a good burger I can't stop eating it yeah the list I hope. Lorenzo likes it hey frank what's up friend how are you sir? I'm fine, I'm fine, I hear you, but let me tell you that I enjoyed cooking his interesting ingredients today, interesting, that's a good way to put it, yeah, oh, I took. a bite, frank, so you got the really nice red color of the beach, that's great, that's magnificent, lorenzo, great job, man, I want to show you what I did, okay, I took the ground beef, ground up some bacon and I mixed it with the meat, I bought a Martin's bread, some American cheese and I had mayonnaise instead of putting salad on it, I made it like spicy mayonnaise and then I made cole slaw with cabbage, although I used Brussels sprouts and made cole slaw, yes, like grated Brussels. sprouts, that's amazing, what a great idea, that whole combination you put together, well you're a chef, you know your stuff, you invented food, frank, yeah, I invented food, baby, I like my burger smashed and crispy, that It sounds good to me. smashed and crispy burger any day, okay, take care bro, I'll see you soon, okay, bye, okay, we got some wine, no, it's cherry vinegar, damn everyone, I was happy for two seconds, wine vinegar cherry, whatever.