Making The Wendy's Baconator At Home | But Better

weights like Baconator Terminator is that they are affiliated or look, the point is that if something is going to be canceled today it will not be the two of us, but

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, we are in another American classic, Wendy's Baconator, this is very special for a lot of people and me. and I understand and I respect that and please understand that I'm turning their grave for them with love it's pretty simple it's a hamburger and that's it it's a hamburger hamburgers cheese bacon and ketchup a macho that's literally I think it'll be easy

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, but I'm trying to say it without postponing this anymore, let's do this, okay, is that their motto for all of you is our recipe, quality cannot be a recipe, a recipe is like a body of text that includes both addresses and a list of ingredients there's a Baconator for breakfast now wow there's a Baconator but there's also a son of a Baconator what's the difference sorry what's the difference between the normal Baconator in the son of a Baconator she doesn't want the normal bacon ears and a son of a Baconator thank you we have oh that's wrong in the bag so this is the normal Baconator is it like that I hate that they are square burgers Wow they are square I read somewhere that they make it so you can see the meat like the quality of the meat I don't want to see them run out of all the burgers I've eaten this is like the bottom of the barrel first, the bottom bun is soaked in grease, I mean, that's how much fat there is in the bun Downstairs they say you can taste the quality, but I think it's time they tested my quality, so as always, if we're going to eat a fast food burger, we should make our own buns.

This is a variation of my Hokkaido Milk Bread recipe. so start by combining two tablespoons or 20 grams of bread flour, two tablespoons of 27 grams of water and four tablespoons or 60 grams of whole milk in a small saucepan, heat well over medium heat and continue stirring constantly until it becomes very thick . enter likes oh now just delete mr. thicken by heat in a separate container and let it sit to room temperature separately. You will dissolve one tablespoon or nine grams of active dry yeast in half a cup or 120 grams of warm whole milk and when I say warm I mean 95 degrees.

Fahrenheit or 35 degrees Celsius, then let it sit at room temperature for 10 minutes, once the thick mixture is cold and the yeast has bloomed, in the bowl of a stand mixer you will combine two and a half cups or 320 grams of bread flour . 1 and 1/4 tablespoons or 17 grams of granulated sugar and 1 teaspoon or 7 grams of fine sea salt, you have some V Skippy. It's good to try some new accents, as you can see, attach it to your mixer with the dough hook attachment. and put it on medium low speed, that's mixing, add a whole egg plus an egg yolk and the yeast milk continue mixing until a good dough forms and see if it's a little dry, just add a tablespoon more milk whole. then just watch that mixture for about four minutes, we're taking a soft, elastic dough, then I took three tablespoons or 42 grams of soft unsalted butter, make sure you add it one tablespoon at a time to give it time so you know how to incorporate everything once. butters incorporated, let that brother mix for another minute or two until smooth, then simply lift it out of the bowl of your mixer like a newborn baby, roll it into a tight ball and place it on a lightly greased pole, then Cover it with plastic wrap or a damp towel and let it rise at room temperature for an hour or two or until doubled, then pet it deceptively and pat it.

You don't have to use a pumpkin, it could just be his hand, then just divide it evenly into six pieces now if you're a real intellectual. You will weigh each piece between 95 and 105 grams each. Take each piece and shape it into a ball by pulling all sides towards the center, turning it so the seam side is facing down and rolling it up. circles with your hand in contact with the bench until you get a tight widow ball, transfer to a baking sheet lined with parchment paper and repeat this with the rest, make sure to space them evenly, otherwise it will be very sad when they rise, then simply cover with another rimmed baking sheet and let them sit at room temperature for 30 minutes.

Now, once the balls have rested, brush lightly with egg wash which consists of one egg plus a small splash of water. They can be joined together, make sure to cover the total. surface area don't miss a single spot, then just pop those bad boys in the oven at 375 degrees Fahrenheit or 190 degrees Celsius, ideally with a convection setting if you have one for 15 to 18 minutes or until balls most beautiful golden ones say hello. When you come out of the oven, brush each one lightly with melted butter and let them cool on a rack. I mean, look, these buns alone are already winning.

Now let's talk about beef. They say it's fresh, never frozen, but what about fresh soil? What's up with that? What's happening? freshly ground, big boy, the grind never stops, okay, of course, you don't have to do this, but if you do, I'll give you a kiss and you'll also want a pound or 450 grams of rib half pound or 225. grams of sirloin and a pound or 450 grams of roast, then just cut them into pieces that fit in the hole of your grinder, mix them together and well, you know, put them through your meat grinder, now look, the best part here is if you have a blender standing, you could absolutely use an attached grinder which I will link to the one I use in the description.

Now look at all this beautiful ground beef. I mean, she's really worthy of a Men's Fitness cover because she's so fleshy and gorgeous now. You're ready to make a burger, so make sure you have some nice thick cut smoked bacon fried until crispy or however you like. Josh, crispy bacon is wrong, yeah, you know what they teach by rights, whatever makes you happy and sets your soul on fire, okay? Dad says that's fine, plus if you want to step up your mayonnaise, you can make a black garlic chive mayo like the one I have here by simply combining half a bunch of very thinly sliced ​​chives and three or four cloves of black garlic. that have been mashed up and stuck together, if you wanted, you can use the flat side of your knife, do this, by the way, it should be soft enough, then just mix it with half a cup of mayonnaise, a little salt and pepper to taste and maybe a bit. a splash of Chinese black vinegar if you want some bing-bang-boom vamsee Mayo.

Now last but not least is the famous square burger. See, there's a crazy secret in this. Let's have some meat and you. You're just going to form it into a square, okay, make it according to the dimensions of your butt. You'll want to make quarter-pound burgers for a total of half a pound for a burger or more. You know, it's up to you. Generously season your burgers on both sides with salt and any additional spices you like. Place them in a heavy-bottomed skillet that has been preheated over medium heat until hot. I want it to sizzle, I wanted to pop, you know what I mean, so just fire it on medium heat. -High heat for two or three minutes until it's browned and has a nice crust and I want this to be deeply browned, okay, there's no gray meat, repeat that on the other side your burger is cooked.

You must have a sufficiently high fat content. That a well-done burger is still pretty good, so simply add the cheese of your choice. I used a mix of smoked cheddar and provolone now while your sore is still warm let it sit and just add a splash of water and cover immediately. with aluminum foil and let the steam melt the cheese now of course you can also use a blowtorch but you know not everyone has to be like me to assemble your burgers. Make sure you toast the rolls first, okay, cut them in half, toasted in butter until they're beautiful. toasted, I want that crotch on the inside and a generous spoonful of your mail, a splash of ketchup, followed by your burger, two or three slices of bacon, another burger, another two or three slices of bacon, your boy mail elegant and another little splash of strange pattern. of ketchup followed by your other bun.

Obviously, this is a very American burger, but there's something so special about this combination that we're about to discover. The only thing I have to say is that this burger is very artisanal. First, the fat became greasier and fatter. that the hamburgers are square which makes no difference thank you very much we won thank you that's the end goodbye this is like the French Laundry with a Michelin star and then this is like that Italy trying to fly because it embedded the bun and won automatically and this he only stayed in the car for up to five minutes.

It's okay, it's been sitting for at least ten minutes and you can see where it's soaked. It stops. Well, it still has that charred meat flavor you guys have all week. so let's bring someone, okay, this time to get a little taste of burger number one, you need to drink some water, yes, I heard it, go drink some water, you're still chewing on it, burger number two, here is my answers burger number one was terrible. I actually wanted to spit it out all the time. Burger number two is really good because I felt like it had a lot more flavor.

You can taste the bacon. The bunny was a lot. You're not very good. burger fan, although I hate burgers, the lesser of two evils we win, but better episode 11, Wendy's, whether you eat burgers or not, this is a quality you can try guys, and that's it, so we did the Baconator and I think we did it. ended the name of bacon in the world of a burger, it's really not that revolutionary in taste, texture, knee, it's just a burger with cheese and bacon, with ketchup and mayonnaise, that's all, we just made a version much better with higher quality ingredients in yada-yada, so and so on, so you were probably already expecting to be in our new kitchen.

I swear I'm not doing this to bother you. I'm filming this way in advance because the move is busy so this message is from the past to the future you are them in the next video you should see me in the new kitchen although I hope so but anyways all said this, if you enjoyed this video or learn something, leave a like, subscribe and I'll see you next time.