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I made this lost CHEESEBURGER recipe and it blew my mind!

Feb 27, 2020
If there's one thing we all love, it's a delicious, greasy

cheeseburger

. There is absolutely nothing healthy about a delicious burger. But you won't be eating them every day, so when it's time to make one, do something special. And

this

one is from the 1920s. To be more specific, it started in 1912. It's been around for so long because yes, it's greasy, as I mentioned, juicy, cheesy, and absolutely everything you'd want in a

cheeseburger

. And today I will show you my opinion about it. Let's do it! This burger was born from the world-famous Dyer's Hamburger restaurant, which opened in 1912 in Memphis, Tennessee.
i made this lost cheeseburger recipe and it blew my mind
Back then they didn't have a flat surface to cook burgers on, so everything was done in a cast iron skillet. And as you know, the more burgers you cook, the more fat you will accumulate. Since they kept all the fat from all the cooked burgers at a given time, it just becomes a fried burger and the funny thing is that they never changed that fat. You know, it's a package full of flavor and history that's almost impossible to replicate, but I'll do my best. And the first thing to do is to make incredibly tasty fat. Now they've been using hamburger fat, which is basically beef tallow, also known as beef fat.
i made this lost cheeseburger recipe and it blew my mind

More Interesting Facts About,

i made this lost cheeseburger recipe and it blew my mind...

It's great to use and believe it or not, Donna used to fry her french fries with

this

so I'll definitely be adding it to my mix. And this is lard, which is basically pork fat. This is not my favorite choice. Once I open it, it looks like it was processed a bit. I think I have something better. I want to use something as natural as possible. It is the authentic one hundred percent pork fat. Let's just say that's what makes bacon taste so good. And here we have duck fat. If you've never used it, it has a unique flavor and I think adding it to my mix will make it special.
i made this lost cheeseburger recipe and it blew my mind
So I'll definitely add this. But now that we have all our fats ready, I need to add more flavor and for that I'm going to cook some onions. I hope frying those onions in the fat gives you an even better flavor. Now I'm going to caramelize the onions and not burn them. And to do that I'll keep my fat at 325 degrees Fahrenheit. You want it golden but not burnt. To make it even tastier I will use Worcestershire sauce. We know that sauce was available during that time. I'm thinking that over a hundred years of making burgers some must have gotten there, so I'll definitely add it.
i made this lost cheeseburger recipe and it blew my mind
Now let's talk about the meat because that is the most important ingredient. I like to grind my own meat and the theory from Dyer's restaurant is that if you have a lean burger and you add it to the fat, it will absorb it, but if you have a fattier burger, that won't happen as it cooks. grease will come out. I'm not sure if that's true, but it makes sense to me. So to make my burger mix, I

made

25% fat and the rest lean, which should have a lot of fat. The goal is to make three-ounce balls.
If you don't have a scale, just use a measuring cup, as long as the weight is consistent you'll be good to go. And once I was done, this is what they look like. Now here's something interesting: there will be absolutely no salt on the burgers, it will all come from the mustard, a good amount of pickles, and the cheese. Of course, they add a little freshly ground black pepper. When I talk about cheese, I will use the most popular one out there. Yes, the process! For me, in a burger, this is the best there is. Yes, it is the process, but it is good.
For the bread I will use brioche bread. That's not what Dyers uses, but I think this will make a much better burger. But now that we have everything ready, I'm going to fry my burgers at 300 degrees Fahrenheit, and it's 100 percent about technique. So I say enough talking and it's time to make some amazing burgers. Let's do it! Alright, everyone here we have our beautiful. What do you think of that angel? I saw you doing it. Yes. He didn't seem so healthy. That's the point, it's supposed to be unhealthy, yeah. I have a lot of things to say about this burger, one thing I do want to say is that I want to give a big shout out and thank you to my brother Greg from Ballistic BBQ who inspired me to cook this burger.
Thanks Greg. Well, I say, enough talking, let's try this. Are you ready? Let's go for it brother. Alright, let's go for it. I'm excited to try it. Health. Health. That's an amazing burger. mmm Super juicy, lots of salt from the pickle and the cheese itself, no need to salt it at all. What do you think Angel, I know your opinion. I'm going to say it. Are you going to say what? I'm going to say it. That? I'm going to tell them. Tell them what you want brother, honesty is always the most important thing. What are you saying.
I think it's better than a smashed burger. Take that back. I'm not going to remove it. No no no no. You know why? I'll tell you why, I like my burgers to be a little thicker. Yes, it's a little thicker, yes. Yes, you still crush it. Well, you crush it, but when you fry it it's like. Yes, come back in. Correct. So when you make the smashed burger, you smash it to make it thin. But take it back. But I'm not going to take that back. It's not better than the smash burger. It's pretty good, it's amazing, but I don't know anything about that.
This is what I'm going to take another bite because it doesn't feel greasy even though it's fried. Yeah, I was going to say that, I saw you doing it so I saw you dunking it in a bunch of oil and grease. But it just tastes like it doesn't taste like a normal burger, it's normal, the amount of oil is so-so. Yeah, you would have thought that when you dip it in oil and lift that thing up it would get overloaded with oil, but that's not the case at all. I mean, maybe a little more greasy than a normal burger, but at the same time a burger is already greasy.
Good? It has more flavors. Yeah, well, that's because I put a lot of different things into that oil. Anyway, guys, here's a lot of advice for you while Angel is still enjoying his stuff. When you're breaking it in, don't try to just pick it up, pick it up, and put it down. Work with another spatula inside your larger spatula because you will maintain its shape. If you just like to do this and say it directly, you will destroy everything. I've learned it the hard way. You have to be gentle. Be nice about it, yeah. That's what you're trying to say.
Another thing is to keep the oil at 300 degrees Fahrenheit, neither above nor below. Use a thermometer if you must, that way you'll get that nice caramelization reaction throughout the burger, which is exactly what you're looking for. As the burger is cooking all the way through, it will start to float, this is an indication that it is pretty close to being done. Keep this in

mind

because as soon as you put it in, it just sinks, you know it's going right to the bottom. That doesn't mean you don't check it out. Yes, that doesn't mean I'm not ready.
How will you know if it's ready when everything is nice and brown? Caramelized. Yeah, if there's still a little bit of juice left, when you lift it up and there's still a little bit of juice coming out of the top of the burger, you'll see it bubbling, it's not done, just give it a little more time. I would love to know your opinion, what you think about this. Do you think this is a great idea? Do you think it's a terrible idea? What do you think could be better than a smashburger? Because I do it. That's all you're talking about, stop talking about the smashburger.
Now what I would do, I'm going to save that oil so I can cook it many times, since it cooks at a low temperature, just strain it and preserve that oil for many years, my kids do that and stuff. so I think it would be amazing, yeah. That's how I originated it. Exactly, we will keep that oil forever and be careful because you will see many different experiments with that oil. Just don't burn that oil, don't cook it over 300 degrees Fahrenheit, that oil will last you a long time. I am down. Anyway guys, these are the results.
I hope you enjoyed this video. If you enjoy them, be sure to give them a thumbs up. If you are not subscribed, be sure to subscribe for future videos. Remember that if you are interested in something I use, everything is always in the description below. Thank you very much for watching and before we leave we must confess. Confess. You're going to tell them. Confess what happened, they need to know what happened. I'll tell them. We ate it and both thought it was better than the smashburger. No no. When we were doing it we couldn't resist everyone.
We already ate all the hamburgers. Did you see that I make six in total. We already ate two because it was delicious and you also took a bite and couldn't resist. I just took a bite. When biting Or two. A bite or two burgers. But he ate two hamburgers before this video. It's absolutely amazing, I definitely recommend you try it, you won't regret it. You will not regret. Thanks so much for looking. Better than a hamburger. See you at the next one. Take care of everyone. It's not better than the smashburger. It will change your life much more than the smashburger.
You will change your life twice. Yeah! We left everyone out. Take care, bye bye.

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