Classic Patty Melt | Whataburger Patty Melt Remake

Hey, this week's episode is a restaurant

classic

, but oh, we're taking it up a notch, what are we talking about? That

melt

y burger, but oh, those good caramelized onions with a little bit of that good special sauce that we're making and guess what it's oatmeal. and a little help from what burger so guys you don't want to miss this and I just walked in through the drive through and headed home well you've seen me do it at McDonald's and you've seen me do it at taco. bell but now we are going to do it to the water burger I would like to try your milk burger ma'am I'm already tired yes ma'am that's fine 674 out the window thank you very much have a blessed day good, here we are Come on, friends, time to the milk comes from the water burger.

Hello, thanks everyone for stopping by the back patio on a slightly windy afternoon, but what are we talking about that old

classic

that used to come from many diners? What is it? It's a burger

melt

, we're going to do it cowboy style and we're even taking a little inspiration and doing a kind of

remake

of a Whataburger burger. Email you folks from Texas and some parts of Oklahoma, you all know what I am. Speaking of my brother, Randy swears it's the best burger in all of America. Now most of the time the burger melt is served on rye bread.

Well, now some of you are going to yell at me, but the cowboy doesn't like it. rye bread let's use big, old, monster Texas toast like we did when you saw the clock and what was the grilled cheese sandwich? Now they'll have a link for you there where you can I can find it, but it was good to eat it, what's the next thing you should really eat? If you're going to make a milk burger, you should have some caramelized onions and I'm talking about a lot, so let me. come here for a quick bake make sure the pan is hot and we'll get you now folks this is probably the longest cooking time you'll have on this recipe and it's about 15 to 20 minutes if you're making it at home preheat your pan over medium heat I want you to take two tablespoons of butter I'm using a little bit of that kerrygold that you've all seen me use many times and while we're doing that I want you to see how fine the small onions are because that will allow them to caramelize a little faster.

Now I use two medium onions if you have one big big onion that might be enough but I just need you to put them all in there and we're just going to let them sit there and we're going to keep stirring them and mashing them and turning them until we get a nice brown color and they're Well, it highlights all that sweetness directly. the top and we need it and we're going to get a little crispy now folks, I want to emphasize to you don't be in a hurry if you're thinking I'm going to go out and I'm going to put I'm going to make this at six and we'll eat at 6:30.

It's probably not going to happen because this takes a little time for all the good stuff to come out of the onions, you want to let them brown. they get really nice and crispy that's how we get all that good flavor in there and I want them to be golden brown we've got some stuff going on here guys and it looks kind of that good the aroma coming out of there a trip my mom . He taught me a long time ago when you're trying to caramelize some onions or get some potatoes really crispy a little bit quicker, quicker, put on some of that apple cider vinegar in there, give it a quick stir, oh, sorry, that's normal. . vinegar I drink apple cider vinegar every day, although it is a wonderful drug and friends, I would say that it is some caramelized onions where the cowboy lives, so I need you to go ahead, get them out of that country frying pan, well, we have left them cool. just a minute, then I want you to have some of that sauce w.

I'm not even going to pronounce it, try to pronounce it and I just want you to give them a little bath there. Oh my god, someone used all the w sauce. friends, one tablespoon is what you need. Put onions in them, stir them up a little bit, cover them and let's move on to what you call it. What is this Shin Texas toast? Aha, Texas toast, but what is this piece used for Shin? Take it like this, right here, what is this piece known as the guide, the guide, the model? You've learned it so many times, so hold on and Andy, let's get some meat, bring it down here and you know, folks, that hamburger meat shrivels up. so I want you to make it bigger than your piece of bun, so how much is each burger supposed to take off?

We're going with about three-quarters of a pound per burger, which would be when you add that up. How much? a lot of what's out there right now, this is a pretty quick fry up, the guide people can see they're pretty similar in size and you know me, if we're going to put a little bit of meat in there, it'll be enough to whet your appetite Red Original River Ranch. I want you to season very well and we never season burgers ahead of time because you will dry out the meat. We have our pan there heating up and while they're in there, I want to go back to those two tablespoons of butter and put one in there.

Do they both fit there? Inquiring minds want to know they will, so don't mess with them, don't touch them, don't look at them, but we are. We're going to shred them here in a minute, well folks, they've been in about a minute and a half. We have to give them some mash here. They're not ready to turn yet, but we'll let them go another time. minute or so and then we'll turn them over, okay, they're done, put them here and that little wagner to keep warm, you can see I've got this setup here like off the heat, just leave it like this. and let's get back to work with this Texas toast now

whataburger

they have this special sauce that goes on I think they call it

whataburger

pepper sauce something like that the cowboy just went ahead and mixed some on his own and friends it's something like that . of that, they're good, dukes, mayonnaise, duke, hey, come here, tell them about your mayonnaise, he said those things, people are good at everything, he really loves it, a little bit of your favorite barbecue sauce, that guy is mine, and friends, some spicy brown mustard. and then we go to what Gray does with a jalapeño, we put a little bit of ketchup on it, we season it with a little bit of that good Red River Ranch mesquite seasoning and we stir it up, so here we go, I want you to have some of his special sauce and If you can see that the jalapeños are shining right on the outside, we have the Swiss here, so let's go ahead and put one there and one here now right now, as Duke would suggest as he shows me that we should put some meat on top . here so you can place it and see how much it rose up there to get to the right weight and size to properly adapt to our sunlight and then guess what I want you to give it some of these caramelized onions that had some of that good sauce with them, it's okay, when you get halfway through, it's done right, I need you to come back here, slide your pan back over where it's preheating while we prepare some cheese here and guess what, a little more meat. cheese, uh-huh, and we have a piece over here, so it's double, but friends, we need to eat more of those delicious caramelized onions, so back here it goes and Shan has always liked combining bread geometrically, speaking like that .

So, now, something that will help the toast taste better and I don't know if you've ever done it, a little bit of mayonnaise right here, on the side that goes towards the cast iron first. Look here, more butter, I just want you to put it in there with rubber around it. People get some of those drips up there. I need you to go ahead and grab your little spatula from down here, so remember precisely the size of the mayonnaise first and I want you to give it some mash, a lot of places would tell you that if you have another cast iron skillet that's very hot, just put it up there, you can toast both sides at the same time, but guess what this is.

The side has to have some mayonnaise on it nicely, folks, look, isn't it a pretty place with that little onion hanging over there, hey, come over here, bring your teeth and let's take a bite, but folks, let's move on. and let's get the Whataburger Patty melts from there and in no way have I criticized any of these places that we went to and did these kind of

remake

s and I appreciate the good people at Whataburger who helped me and I saw that they also had two burgers in theirs . so yeah, and they have special sauce on there and some cheese that looks good, that looks delicious, isn't it great?

Can they make a whataburger move? I know it's a good dinner, friends, I'm going right away. here so you can be, I'm just warming up, what a burger it is, people, that's good, wait, good job, I mean, you get that special sauce with that little touch of jalapeño and that good barbecue sauce, but guys, I'll tell you. You, as Justin Wilson would say, yams are the star of this show, with that good certified angus beef and every bite has cheese and onion, so we hope you enjoyed it, Shan and I and the pups make it and, as I say.

Everything we used today will be listed in the little link below and I have a very special shout out this week for a young lady who is a big fan of mine in Ireland. Isabella Rose, she will celebrate her birthday. She is five years old. I turned six and she is a big fan of mine. She sent me a wonderful photo, high in sugar. I take my hat off to you and I hope that you have the best birthday ever that November day. Now, as always, I take my hat off to all of our service. men and women and all the people and veterans who have kept that old flag flying over the camp no matter where shan and I are.

Hello friends, it was a crazy time, but this is a place where you can gather around the table. share the food have a good time dance happily and just thank you all family we love you all God bless you each and every one and I will see you down the onion and milk burger trail now what is the secret of what, oh. we have a burglar alarm oh what is he eating? Winter is crazy. You're bubbling a little more, God Darth, but I've noticed your voice, yeah, yeah, temporarily, that's not a word.