THE ULTIMATE BURGER BATTLE - TAKE 2!! | SORTEDfood

Hi, I'm Jamie and this is Mike. A while ago the three of us had a

burger

battle

, none of us actually made a

burger

, you went crazy so today we are really having a burger

battle

, it's real then and if you like these burgers. so hit the video like yeah, that's right, we're doing another burger battle and you want to know why, because he uses the last one with garbage, so today we're going to write that wrong, we're going to atone for our mis

take

s and come on. We're introducing ourselves to three definitive beef burger recipes and we're mixing it up even more because Ben can't make it, so we're switching to someone better dressed but harder to please.

Let's go in three two one oh, I went to the wrong side. I'm making a beef burger with all that meat. I'm taking it from nose to tail and sticking it in a burger. I have an amazing caramelized onion and cheese sauce and well, that's it, its simplicity in this is everything. My burger is the latest. elegant double cheddar - perfectly crafted burgers with the best burger meat crispy fried red onions a homemade porcini truffle and tarragon mayonnaise is elegant but very messy I'm going for an amazing gourmet double cheese and bacon burger a gorgeous mix of two steaks to prepare the best beef burger, sweet and spicy pickles with bread and butter, a slightly spicy comeback sauce topped with bacon, all wrapped in an amazing brioche bun.

The first thing I have to do is put my pickles in these are bread and butter pickles, they are sweet. They are spicy, they will add an amazing flavor to the overall composition of the burger to make them. I'm going to thinly slice baby cucumbers and onion and let them sit in crushed ice and salt for about three hours. Then I'm going to boil them with things, let's make a big hit with egg yolks, Dijon porcini mustard and truffle paste in a bowl that is clearly not big enough to make Mayo, transfer it to a larger bowl that is big enough to make Mayo and then drip slowly. finally drizzle peanut oil with a little truffle oil seasoned with a little lemon and a sprig of tarragon and that's it, to make my burgers a little crispy, I will egg wash my brioche buns and top them with a little of beautiful sesame seeds I need to make some meat, let's talk about burgers, I'm going to have a steak burger, well it's actually a double steak burger because we're going to have sirloin and we're going to have skirt steak and those two combined go to create the best flavor profile for the best beef burger you've ever had, so let me clarify, you're taking a beautiful sirloin with a great cut, yes, and you're going to fry it on both sides and put it on your burger yes, you're going to serve it whole as a hamburger there's no way I'm going to make a hamburger by grinding it you're going to grind it all together for me you're going to

take

a sirloin steak and you're going to grind it, yes it's called a beef burger, best advice: we're making the meatballs, It's actually very important not to play with the meat too much and I know it sounds funny, but the more you mash it and shape it, the more rubbery the texture will end up.

Next we'll do some crispy onions for texture and also for sweetness and flavor. Very easy sliced ​​red onions in buttermilk, then we'll mix them with flour flavored with Cajun and Kayne paprika and then fry them. onions in a little oil heated to 180 degrees until golden and crispy. I look at them and think, imagine, if they were chicken, okay, let me tell you about my own beef burgers. I would go see our ginger pig who helped me select these cuts of meat and also talked about the proportions you need to create the perfect burger so in front of me I have the silver side, I have some ribs and then I have an angle steak or on GLIP or hanger.

The steak has more flavor from there, but only with a 40 to 60% fat ratio, so I have this here, which also has fat from 48 days of aging that we'll add to the mix. Hello, yes, I was wondering. If you could give me the price of some meat, please, oh, I could tell you how much I paid, precisely winner. Sorry Chris, okay, no, okay, no thanks, okay, thirty quid, which is a lot of money spent, but I'm making enough burgers here. for everyone, here you go twice, talking about throwing money at things, how much was that? I know the best double bacon cheeseburger would be a double bacon cheeseburger without bacon, so I'm going to put some bacon in the oven for ten minutes, what do you do with meat? burgers from all the research I could find and in fact I made a lot of white opinions was that the filet is the best because it is 30% fat and you have to cut it into cubes, the annoying thing is that Jamie's slightly flaky burger is still on the pipe and I don't want any of the flaky burger added back into my amazing mix.

I'm also adding chunks of meat intermittently dripping through the grinder to get some delicious fatty flavor, some consistency and flavor from my burgers now that we've ground them up. all of this is formed into burgers that weigh one hundred and twenty grams each and are a little bigger than my bun because all burgers shrink in on themselves when we cook them now, from all the research I was able to do on sources, one of the best The sources that people recommended was something called comeback sauce, mayonnaise, ketchup, onion, that's sriracha, we just put bacon on their gumbo, but that's not like it has bacon, it's a truck up north or south. union, but bacon.

Shut up, I'm sorry, if you have to pay for this display, this bay could be the bad thing in a burger and now, the amazing seasoning, black peppercorns, red peppercorns, salt, onion granules, I think that's it , KN, also carries KN. I just received KN. Also in it, while those guys are cooking, I thought it would be really fun to see some of the comments from the latest burger battle. Do you ever feel like you've wasted seventeen and a half minutes of your life? Lasagna on toast is not a burger Jamie, the pond scum burger is the only real burger, the others are a chicken sandwich and a meatball sandwich.

Berry's burger, my soul, they all look terrible oMFG, followed appropriately by they all looked disgusting. WTF berry I love you man, but what if? I want to be healthy. I don't eat a hamburger, I have a salad or some chicken and berries. The burger looks like Spongebob's nasty burger. That's why Berry loses everyone, right? Let me tell you about my dressing, I have it caramelized. onions to cook nuts, sure, let me talk about my dressing. I have beautiful caramelized onions with cheese, what I'm making and I'm joking, sorry Edgar, oh yeah, poor Izzy hiccups really bad and she's holding a camera, so yeah from time to time. the screen says it's because she has the hiccups, which I understand, try it, come on, let's talk, my topic is beautiful, it's caramelized onions with cheese and they're going to melt in your mouth.

I'm doing it, I cut my onions very finely, cooking them slowly. the plate until they sweat and start to think they have cured it well, they are gone. I mean, forget what I was saying, but to finish my point, once your onions are nice and candied, anyone can figure it out with some time and talent. cheese I choose Taleggio, which is a soft cheese a little funky, cut it into pieces but mix it into the mixture and you will get this Suzi cheese and a beautiful mix of everything. The next step is preparation, which is just cutting onions.

Totti means cut. Tomatoes roasting some prosciutto, so in the oven for 10 minutes, let me tell you about this beauty. This is beef tallow or beef dripping and we do it now. I'm going to wait, but I'll beat it up and use it on my muffins. Taking my beef suet, spreading it on the inside of my Tiffany brioche seed buns, and toasting them in a skillet, it might be time to start cooking up some burgers. Oh, I'm really nervous about this because the whole thing could fall apart and if it falls apart and I don't want to say that, thankfully sexed up, it's not recommended, have you missed a bit of your burger?

If you miss it, an ingredient I thought was finished, you can see it dripping. I thought I'd finish my burger and then. I remembered something: does every

ultimate

burger need fries? Well, yeah, that's a good point. Oh, what's the real reason you know who he is? You know what I was literally about to say. We went through an entire battle without Jamie putting a trick on it. Shall we hit? a hamburger from as for that, let's do that this hit one each hit running Yuka hit one perfect still didn't leave the good ones yeah, well, sure, you know you're in charge of my way to go from best to worst or The worst The best thing is so that we don't go down, which means he's gone, here we go, here we go, let's go.

I think it could be half, now totally different. I expected it. I thought it might be too rich like all candy. and caramelized onions like all the sugars and then all the fat from the burger and the cheese and nothing to cut it. No salad, no tomato, no sauce, no sauce, man, but it works, yes, exactly, yes, after you, I would hate. takeaway well no I'm not no I'm not going to cut it because you're an opportunity not to your hamburger hamburger well I'll take the dagger from you but not dancing a hamburger is the barrier more color because that's the hamburger I hate you ordered the damn dagger, cut the burger, oh look, okay, that sauce is amazing, but it's very subtle mmm, the pickle is the best.

I'm going to take it off like I like my fingers with this one, which I like. I'm absolutely Nailing these back, but it's on you, yeah, that was a disgusting motherfucker. I'll keep you down, but it's also more subtle than I thought it would be, so the spices just come out because it's the sriracha mixed with the ketchup and mayonnaise, it's sweet. through the pickles is salty through the burger itself, right, and well, now I'm really nervous, so finally the TA. I told you before that you basically have everything to lose because I know this is American cheese, the letter system, our taillight, this is my baby.

Oh look, after you were completely different, now it's completely different. I love the distinction between the rather fancy flavor of tarragon and truffle and things like that mixed with plastic American cheese. I think it's as if you had opted for a pasta cheese. wouldn't have helped at all oh I think so James you sat down and tried harder because they are all different thank you and if I mean the fire I would eat those three burgers again. I can find out which one. I'm having a community of other people, you walk into the best burger place right now, there's three things on the menu, which ones do you want, okay, I'm actually really nervous, I can't do it, how do you know?

Yes, I know, you're not going. yeah yeah third is my second best junior oh I didn't expect me to be anyone else either uh I think that and it surprises me. I agree. I would have gone to Jamie's first in a restaurant. I'm like, okay, you. you two need the UK to be free so you can come back next time, yes no the answer is no you're not fat guys not even the usual chefs who don't listen it's up to you comment tell us who you think won , that there is also a survey give us your vote let us know definitely now talking about the definitive ISM, do I tell you that the definitive one, don't joke every time, because it is definitely terrible?

Well, if this is terrible, you can't blame me, you can blame the remission, girl. on Twitter, who sent it to me? Oh, that's cool, yeah, what's his name? Milk that gives a bad account and total disappointment. A milk that gives bad cow. We are very sorry as we mentioned that the ranking is run by a group of friends, so if you want. what we are doing, there are many ways you can support us and get more involved. Everything you need to know is linked below.