Josh Reinvents The First Dish He Made at Mythical

oh look, it's like a stomp, welcome back to the

mythical

kitchen where dreams become food, so today we're going to make a fried chicken cheeseburger, a

dish

that holds a special place in my heart, but we'll get there to that in a minute. Today's video is sponsored. by butcherbox butcherbox delivers 100 grass-fed, grass-finished beef, organic free-range chicken, heritage-breed pork, and wild-caught seafood right to your door. They have top-notch quality standards and only source from farmers who grow products without antibiotics or The Hormone Added Butcher Box always freezes orders for maximum freshness and packages each delivery with dry ice in a 100% recyclable eco-friendly box.

There are a variety of box types to choose from and they also have super flexible delivery frequencies for a limited time. New Members Get free ground beef for life when you sign up for Butcher Box, which means you'll get two pounds of ground beef in every box for the life of your subscription, plus shipping is always free. Go to the link in the description for more information and thank you. Back to Butcherbox for sponsoring that part of today's episode. Well, like I said, this is a very special recipe for me because the fried chicken cheeseburger is the

first

dish

I

made

with something legendary.

This was in 2015, when the only kitchen team in the studio. It was a toaster oven and a hot plate, look at that, oh I know the answer to this and then you got the sauce and now I'm finally going to let you in on the secret that I just had a pre-

made

and somewhat fried cheeseburger. It's so I don't know what to tell you, but I'll show you how to do it and I'll also make my updated 2021 version of the dish. It's going to get a little weirder, I mean, really weird things like clear your browser history and, hey, if you like podcasts, Nicole and I have one of those called a hot dog sandwich.

We have new episodes every Wednesday, go watch the latest episode that was released yesterday because yesterday was Wednesday for now. It's Thursday, as long as you're one of the 63 percent of viewers who watch on the

first

day. Thank you. You divided the recipe into three easy steps. You can find the time codes right there, but we also have a full recipe written in the description. Come on. Going back to 2015, what I said before, we're going to cook right, so we're doing the fried chicken cheeseburger which obviously starts with bacon gravy, so I'm going to grab some cold bacon and there we go.

I'm just going to add the cold bacon to a pan, we're going to pour out the bacon fat and then that fat is going to act as a liquid for our roots instead of butter, we're going to use bacon fat in there so that whole story oh look, it's like trampling on the whole story behind the cheeseburger and fried chicken. This is one of the rounds of Will there be hamburgers in 2016? The first thing I did for

mythical

and back then, we could say the food program was not as advanced as it is today and literally the directive was to just take a whole hamburger and fry it like it was a chicken fried steak, huh , and so the bun is really filled with a lot of oil, it is a very delicious dish, but it is incredibly indulgent, let me show you all the nuances of the mythical cuisine about five years ago.

Also, if you listen to the full story behind my first time at the mythic studio, I literally talked to Chase about it on the good mythic team, the podcast you can listen to if you're a member of a second-tier society and you can watch the video if you're member of a third level society, go to Mytical.com, sign up for the society if that's something you like, it's really crazy. The story involves persecution and a lewd Russian website. I don't know how else to describe it, but look at the story. So we're waking up, we're waking up for this bacon, I'm waiting for the bacon, we're waiting for the bacon grease to melt and crisp up, but in the meantime we have to start cooking cheeseburgers, so I have a little burger of grass-fed beef right here.

I'm going to season it with a little salt on one side. pepper, a little oil in the pan, check it out, this is the best technique for cooking burgers. You hit them like a step back, then you roll them with your fingers underground and then I'm using two slices of your best American cheese, so you're going to put one on the bottom of the bread and one on the top of the bread that's going to act as adhesive for the burger so that when we fry it everything doesn't separate, the bacon looks nice and crispy. getting so fat I'm going to take a piece of paper and just peel it all this seasoned on both sides your burger obvi duh I remember the first time I heard someone say obvi instead of obviously and I was in a fit of rage you shortened it word so yeah You see I have meggy, look, look how much fat you're proud of me, yeah, now I'm going to take this flour and pour it in, you've seen this before, this is a roux typically made with butter, but when you make it with bacon fat , it becomes nice to combine it with a little salt and a lot of black pepper, black pepper sauce on a chicken fried steak, what a delight, shout out to the state of Oklahoma, inventor of the chicken fried steak. one of the best foods in the world, so the burger should be cooked on one side, give it a little flip and then I'll add a slice of cheese to make the roux look good and cook in that sauce.

I'm going to add a little bit of milk and then we're going to churn that milk in there, that's wonderful, I guess that's wonderful, that's just what's cooked safely, come on, oh, that's wonderful, like Gordon Ramsay when he salted the meat, it just says, oh, that's wonderful, as if it were. the white flecks on normal meat are gorgeous no you just didn't listen to yourself speak for three seconds so you said a word and I know something about it anyway we got this gorgeous sludge of milk and then we let it boil and it's gone to harden very nice, nice, have you heard of hamburger bun?

It's like bread, but it has more film on it. You can search for it on the Internet. You can find it. I'm going to have some mustard. I'm using the Irish burger chains formula, the burger chain was owned by two Irish people, so what I'm doing is ketchup, mustard, I've got pickles on the top bun, no, not yet, what was on top? Is it raw meat? that cheese cheese cheese okay, we're good anyway what am I going to do I'm going to take this bun below, I'm going to add a slice of cheese and then I'm going to have my burger that just so happens to not be made of ham a little bit of false advertising and I'm going to take that and I'm going to put it directly on this cheese again if you look at the architecture of this, which is very important, cheese on the bottom that will melt into the bread, hot meat, more cheese. melting it on the top bun should seal it all together.

What I'm going to do is flatten it a little bit. I'll just add it back to the pan, really mash it up. Put your hands in there. Come on, come on, come on, stir the sauce, let's get the sauce boiling for about 10 minutes, you really want it to harden, yeah, yeah, here we go, that's good, flatten the burger because again we're going to take this whole cheeseburger. and We will dip it in flour and beaten egg and then fry it, stay tuned. Hello everyone, welcome back, so what I'm going to do is take this cheeseburger and I'm just going to dip it in flour.

I know what's about to happen and then we're going to take it and I'm going to dip it in this egg, yeah, yeah, roll it up and again, you could use any batter method, you could temper and fry your cheeseburger. panko crust for your cheeseburger, but I'm fried chicken, which to me means seasoned flour, it's a nice Cajunesque seasoning that goes on there, you can use whatever you want now that we have all the flour packaged, we're just going to throw. in a hot oil thing and we'll see what happens, we won't see what happens because we've done it before and there it is now, we'll do that for a moment and then we'll turn it over, oh wash me. hands, give me a second, ah, I wish I could tell you how the key to frying a chicken with a whole cheeseburger is that there is no key, it's all raw animal instinct.

I think you know that your body craves the cheeseburger and fried chicken, as I see it evolutionarily speaking as well. anyone who ever starts a sentence evolutionarily speaking will probably run away from that conversation, it's not going to be good, evolutionarily speaking your body is trained to want carbs, fats and proteins, and this has a lot of all of them, so I'm I'll have this burger with cheese and I'll turn it over and you'll see that beautiful little golden crust, that's why we don't fry, that's why we use something like a cast iron skillet, because you'll get that delicious golden brown. from direct contact with the pan, this cast iron skillet has been in my family for 19 generations, that's right 19, we've fried cheeseburgers in that for 19 generations, my Amish, cool, cool, cool, cool, cool , great, great, great, great, great.

Amish great great grandfather was actually his name and he founded Amishism so this is really a cultural recipe for me um the sauce is okay yeah it looks pretty good. In fact, I have many Mennonite relatives who have been in the United States for a long time. time, so I'm going to pour a little bit of oil on top of that burger so the grease will soak in there, so I'm going to take this to your fried chicken cheeseburger. You don't want to drain any of the oil because that's what you call flavor, that's like the water slide to Flavorville, that's all the oil that's going to drip out of this right here, look that's the waterfall, that's the flavor waterfall, the People from town walk up to this place, they get married there, maggie, so now, just put this on the plate.

I don't have any garnish plants. I don't know if you think there are any good garnish ideas for this. I didn't have any, so I'll make that too. You see, we have a whole burger with fried chicken and cheese. here and now I'm just going to drink um, I don't know why I'm using a spoon, it should be used as a cup, you have a cup of bacon sauce in there, I mean, say what you want, this is good to eat though. Let's go and a side dish, you will take a single slice of pickle and place it next to the plate.

Okay, we have our magnificent original fried chicken cheeseburger, the first dish I made for mythical, but now I will show you my updated version of 2021. version and like everything in mythical cuisine it doesn't taste better but it is much harder to make well in 2021 this is the futuristic burger this is the self-realized version the fried chicken cheeseburger that I'm going to make is i'm going to take the spoon that I had hidden in the sauce the whole time and I'm going to pour it into this mold to muffins because what we're going to do is make frozen sauce disks and then we're going to take the cheeseburger and fill it with the frozen sauce, then when we cook that cheeseburger, the frozen sauce disk will loosen up into a core of melted sauce and then we'll fry all of that in panko to give it that crunch, so it's like a juicy lucy, except it's like I call it gary sauce, okay, Trevor, okay, so we're going to put that in the freezer, that's where our freezer is.

I throw things in there and a little robot named nicole grabs it and puts it. in the freezer also the updated version involves me grinding my own meat uh honestly, a really awesome thing is grinding your own meat for your cheeseburgers. I'm using some leaner beef. These are sirloin. I'm using a little bit of a leaner meat here, I'm using sirloin tips, uh, because I'm going to grind it with bacon because it's got fat, there's fat, boom, bloody bacon and then we're using some lean sterling tips here because I want to the best of both worlds really match and then you're going to match the taste of the real burger, you're going to match the taste of the real burger with the bacon and the sauce, so I'm going to turn this meat grinder on and then I'm going to grind the meat in it, yeah, yeah, here we go, come on, you want a pureed meat, make sure the meat is cold when you grind it and now I'm going to stick some bacon in there, oh, come on. beef hey you want a three to 1.6 ratio of beef to bacon so I'm taking the bacon fat and adding it with these great tips one of the best parts about making your own burger with fresh ground beef is that You can pack it loosely so it doesn't get hard and compact.

Wait, hey, remember that sauce I froze? I did it, so let's go grab a salsa record, see, you can play. just a little bit of ice hockey, you know, going back and forth and all that, so we've got a frozen sauce puck, let's have a nice claw full of meat and then we want to hit, oh God, let's say an 11 ounce burger and then we're going to put that on some crispy panko rolls for some sort of thingy. Nobody said who says reify anyway to reflect the chicken fried steak motif, a small thick burger disk sauce and now we're going to create a small thin one. hamburger hat, put that in there and then you're going to pick it all up, you're just going to use your fingers to work around the sides and make sure you press it all together.

I could be terrible at folding dumplings. Couldto be terrible. in being a father, but I'm very good at forming hamburgers. I've used the joke enough to have children. I don't do it right, so you see, this is a little bit of a prego burger loaded with a disk of sauce, you see, what I'm going to do is brown it just to get a nice crust on the outside and then I'm going to put it in the oven to let everything cook. all the way and then we're going to do a double layer of panko because I really want a really thick crust and then we're going to put it in the air fryer and cover it and so on now that we have this set up.

What I was going to do was take this out and I was going to put some cheese on it and then put it in the oven to melt the cheese, but I really want to fry the cheese, now any objections, thank you, flour that cheese. the egg and then you're just going to panko that cheese and the cheese is going to go right into the fryer on top of the burger what you're going to use you're going to tip the cheese right on top of the burger and you're just going to take it out and there you have it your cheese crisp hat the top of your burger the prestige yeah it's not good that's fun but this is not my vision for the burger what I'm going to do is going to be three slices of gouda I'm going to take two slices of gouda I'm going to place that on top of the burger, I'm going to put it in the oven at 350 just to hold, look at that slide, this is ridiculous, look you put it in the oven at 350 for about two minutes just to melt it. and then we're going to put the rest of our ingredients in our aberger, imagine they're french idiots, so what we have here is a crusty panko roll, uh, trevor made this from scratch, trevor, you have glorious rolls, they're flexible, but I can say that they are heavy.

So what we've done is we've just brushed the top of the bun with egg wash and then hit it with panko and that will make it crispy right off the bat, so I'm going to do that, I'm going to open that up. I'm going to fly that over there, but first we have to make our seasonings, so I'm going to call this. I'll call this 2001 a space island. I'm making thousand island sauce. That's what I'm doing, so I'll have some pickles. I'm going to add that to the ketchup and then, hey, remember that bacon sauce we made a while ago?

I'm going to have bacon sauce. I'm going to add it right there. It looks a little different than this, well, whatever we do, it's fine. so you're gonna take a little bit of that island of sauce that's got all that bacon in it and give it a nice look. It looks less good than I thought. No, no, it will be great. The flavors are there and now I'm going to have some. some lettuce and then I'm going to throw it right in the trash can, we're going to take our burger and put it on top of the bun and then now I'm going to have roasted tomato, it's one of my favorite things to add to a burger, this is a delicious beef steak, tomato that we just roasted in a very hot oven with olive oil, salt and pepper and now pickled fennel, add some pickled penal burger, I'm going to put a nest right on top Alright, now we'll take the rest of that odyssey on space island 2002 and then we'll top that bun right on top, there you have it, there's the 2021 updated version of the fried chicken cheeseburger, the first dish I ever made with something mythical, I can't wait. to eat this man I'm getting very emotional here we have old school in new school I can't wait to dig deeper I'm going to try old school first this is a bit of nostalgia for me and honestly it still looks pretty good make sure of dipping it in the sauce, oh yeah, the burger is still a little medium, oh, okay, yeah, I get the appeal of that, that's really good, but I can't wait to try cutting this bad boy, this is a big Bertha of a burger oh no oh look at that maggie can I call you maggie?

Okay, I'm going to turn upside down. um, yeah I'm going to have to split my hips and I'm just going to bite them and try to slurp them. all the internal sauces, okay, get this straight, I'm coming right at you, um, uh, I wish I had a deer man, it's actually really stupid how well it works and how incredibly the sauce cooks inside because the juices from the meat fall. the sauce and then when you slurp it up like a nice juicy burger, not only do you get those burger juices and it's really good meat, but you also get all the sauce slurped into your mouth, it's incredibly real, I need Jake to try it Jake, are you ready? to be provoked Hi Josh, I'm ready to squirt How are you doing?

We've been talking for the last seven hours constantly. Yes, Jake. I don't know exactly how I'm going to do this, but I'll try. At least I'll get you a muffin. I trust you guys, not all dishes can be eaten with a fork. We ever thought of this when we thought of this idea, Jake, I made you guys a burger salad, okay, Jack Choo-Choo too. the fork is now loose and spinning oh amazing how is that amazing? Nicole cooked this but I did it this time? I mean, it's pretty good, are you sure Nicole didn't cook? I'm telling you, my sweat is there, okay, that's the seasoning.

It's a 10 out of 10. Yeah, little gymnastics, they're not even, I don't even know if they're rated on a scale of 10. Jake, thank you so much, thank you for sharing this sentimental moment with me and thank you. So much for continuing in the mythical kitchen and believing me, Nicole, Trevor, V and the entire team here, your energy flows through me today, the world is a great organism, we release new episodes every week, we have new episodes of our podcast, so the hot dog is a sandwich that comes out every Wednesday wherever you have your podcast contact us on instagram in the mythical kitchen photos of your mythical dishes under the hashtag dreams become food and it's sincere thank you bye bye I'm covered in sauce man, I'm going in like this a lot of sauce right now there is sauce and holes a sauce with holes you can cook your own feast while wearing the mythical kitchen apron available now at mitico.com