Binging with Babish: Good Morning Burger from The Simpsons

We take 18 ounces of sizzling ground beef (Ooh!) and soak it in rich creamy butter, then top it off with bacon, ham, and a fried egg. We call it the Good Morning Burger. (Happy Homer noises) Hey, what's up guys? Welcome back to Binging with Babish, where this week we're taking a look at Good Morning Burger. Stay after the episode to find out how you can win a trip to Italy with me. Thanks to Omaze. More on that later because for now we have to measure 18 ounces of beef. This will be a truly fitting

burger

for Homer Simpson.

I'm going to try to make a

burger

that's not too wide for a hamburger bun but also not too thick to cook in a pan, which is impossible, so we're just going to do this, which of course we're going to season. liberally with kosher salt and I'm tired of adding pepper. So I bought a pepper mill from the nearest supplier so I could properly season my burger. Once we have all the seasoned meat, we are going to cut some ham that we are going to fry in a little vegetable oil, so that it is not cold in our burger.

Likewise, I have my bacon roasting at 375 in the oven. Now I'm going to grease a non-stick pan with a little more vegetable oil and once it's preheated I'm going to carefully (Ouch!) our giant burger that I'm going to season in the opposite direction with a little more kosher salt. and freshly ground pepper, and then I'm going to fry it little by little but surely on both sides. Flip after 6 to 7 minutes, or until you have a nice golden crust, stopping to admire my flames. You know what they say, "flame recognizes flame" and then continue cooking for 6 to 7 more minutes until it registers 145 degrees Fahrenheit internally.

Simultaneously, in a sauté pan, I'm going to fry an egg sunny side up before spreading a gigantic amount of rich, creamy butter on top of our burger, my best approximation for dipping it in butter according to the commercial's instructions. Now I'll take you to my waiting burger bun. I'll do my best to get it in there without ruining anything. I don't have much more meat to play with... Here we go and then I'll top it with three slices of crispy bacon and our slice of fried ham. The last thing we have left is our egg sunny side up and, surprisingly, no cheese.

I guess they are trying to be a little health conscious. Speaking of which, I've been on a diet for a while and my dear trainer friend, Chris, has been subjecting me to all kinds of vegan foods, raw and boiled, so I thought I'd subject him to the dangers of my workplace. There you have it, Chris, this is for all those butt-in-the-air reverse crunches you made me do in front of pretty people at my gym last week. Now, as far as revenge plots go, this one didn't work so well because it was a delicious burger. It's a butter-soaked burger, but it's, of course, a total overkill.

Why don't we opt for a slightly more sober Wisconsin-style butter burger? Now, for a burger like this, we have to make our own butter. Which is as simple as filling the jar of a food processor with heavy, non-ultra-pasteurized cream and letting it run until the fats separate, which shouldn't take more than two minutes. Then we're going to strain and squeeze the butter through several layers of cheesecloth, like this. The goal here is to squeeze out as much of the whey as possible and now we're going to take it a step further and rinse it out. Normally, I do this under the sink, but I want you guys at home to see it.

We rinse the butter with as cold water as is legally available until the water runs quite clear, indicating that we have gotten rid of most of the whey. So we'll season it with a generous pinch of kosher salt, massage it in there, and boom! Homemade butter, fresh, delicious and creamy. Which we will use to make an approximation of Sally's Grill butter burgers. To do this, we must try to recreate some of their famous stewed onions. So I have two small chopped white onions, which I'm going to slowly cook with a quarter cup of olive oil over medium heat for 2 to 3 minutes until they soften, not brown.

We want to gently heat these onions and not caramelize them in any way. We'll also add about two tablespoons of our homemade butter and maybe a third of a cup of dry white wine, and then we'll cover them and let them cook for 10 minutes. I adapted this recipe from living burger demigod George Motz, so you know it'll be

good

. It's been 10 minutes and we're going to give these guys a little stir, make sure no one's sticking to the bottom of the pot, and add maybe 1/3 cup beef broth and a few twists of freshly ground black pepper. .

And then we bring it to a simmer, lower the heat, cover and simmer for another 10 minutes. Then we are going to cook over low heat uncovered for about 20 minutes until we have a thick and delicious onion jam. Try not to eat this with a spoon because it will go into our burgers, speaking of which, let's make them. What I'm going to do here is place 1/4 pound of meat ball between two sheets of parchment paper and use the bottom of a plate, about the size of my intended burger, to act as a mold. Because we're trying to approximate Sully's pre-shredded burgers.

Now, I'm going to cut the parchment paper to size and slap this guy upside down in a stainless steel or cast iron skillet, and this burger is super thin, so from this point on treat it like a smashed burger. Over super high heat, season on one side with just kosher salt and freshly ground pepper, flip once nicely browned on one side, and once flipped, immediately apply cheese, American yellow is the only way to go. Then we will cover with a few tablespoons of our stewed onions and apply a little water to our stove before covering, so that the cheese steams and melts completely.

While the cheese is melting, we spread the top of our toasted hamburger bun with too much butter, about two or three tablespoons. Bring back our full burger and present it to our bun and as they say in Wisconsin, I have no idea what they say in Wisconsin. All I know is that this is going to be a really tasty burger that, unfortunately, I can't eat, and since Chris had to leave for an exercise emergency, here are Sawyer and Vinnie to do the taste test for me. It's a messy, drippy job, but someone has to do it, and copious dripping is a sign that you've made your butter burgers right, because these things are meant to swim in a puddle of their own butter, so it's no big deal. surprise. who entered the club with very messy, but clean dishes.

Hi guys. I'm very excited to announce that Omaze wants to give you the opportunity to win something big. They want to fly you to be on an episode of my show in Italy. This isn't some awkward meeting in a hotel lobby with some selfies and a dusty Danish nah nah. This is you, a friend, me, Italy, seven days, six nights, hotels and flights included. You'll explore key master locations with a private guide. You'll tour Modena on a Vespa, seeing regions like Parma and Amalfi and then spend the day cooking and drinking at the world-famous Mamma Agata Cooking School on the Amalfi Coast and then the trip culminates with a ten-course course.

Tasting menu with wine pairing at Osteria Francescana, the largest restaurant in the world. So head over to Omaze.com/Babish or click the link in the video description below where a $10 donation will give you a chance to win this amazing experience. The best thing is that every donation will support Meals on Wheels America, an important organization, I'm sure you will agree. Now. This will be a very fattening trip, so I'll hit the gym, but check out Omaze.com/Babish and I'll see you in Italy.