We’re taking the wagyu ribeye that we dry aged for 30 days and grinding it down into what might be the best burger ever! 🍔
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00:00 Intro
00:44 Grinding the steak & forming patties
1:56 Sous Vide – 1st Burger
2:53 Addressing & cooking mushrooms
5:22 Making aioli
5:40 Seasoning & cooking burgers
7:34 Prepping buns
7:44 Continuing burgers
8:40 Building
9:17 First Bite
9:34 Outro
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🔴 INGREDIENTS
⭕️ FOR THE BURGER…
➔ Dry Aged Wagyu
➔ Salt
➔ Pepper
➔ White Cheddar
➔ Brioche Buns
⭕️ FOR THE MUSHROOMS…
➔ Mushrooms (Cremini)
➔ Garlic
➔ Soy Sauce
➔ Butter
⭕️ FOR THE AIOLI…
➔ Mayo (Kewpie)
➔ Truffle Oil
➔ Parsley
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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I know this is an old video but i just came across it and really enjoyed it. It made me stop and subscribe. However, i was so annoyed that you didn't compare the burgers at the end that I unsubscribed. What the fuck?
“Wagyu” 😂
When you remove the stems, dehydrate them and grind them into powder. You can sprinkle it in gravy or whatever for flavor.
Bruh, also have covid and am in the hospital
what happened t side by side tasting
Bit late but i have an idea I’m wanting to try for a mushroom burger. Have had the idea for quite some time and want to try it. It sounds good to me. Consists of using large mushrooms as the buns instead of traditional burger buns, like your standard burger ingredients in between and if at all possible but probably isn’t cook a egg inside a mushroom for the top or bottom i guess that’ll have to be cooked on the side and placed inside the mushroom during assembly.
What does the comment section think of my “idea”?
Guys, I wanted to pitch a quick episode idea: how about a Philly cheesesteak how to video for non-americans, i.e. use non-american products wherever possible. Even the cheese 😉
What happened to the Sam that showed us that we can take things in our fridge and make an awesome meal? I am positive I don’t have Wagyu beef in my fridge! And do you not post 3 days a week anymore!
I would like to have know which burger you preferred.
I thoroughly rinse my mushrooms beforehand. If they absorb a little water, it still pees out during the sautéing process and I don't have to worry about my guests or myself getting that particular bite that contains that crunchy bite of sand granules.
What happened to the taste test comparison with the hand-made burger? 🤔👍💯🇺🇲
what was the comparison???
Screaming at my screen so loud my husband had to come check on me. Wtf just happened?! Love you Sam but how was the flat top burger? Intellectual me wants to know why you’d even sous vide a wagu anything
The preasure from being submerged ths the the same as a vacuumed bag… i think
UGH. Can we stop with the mistaken belief that mushrooms soak up water like sponges? Because they absolutely *don't*. Feel free to rinse your mushrooms if there's dirt on them. Please.
I like a little shot of Wheresyoursister sauce in with my mushrooms.
Relax guys. They just goofed up on the editing. No big deal. I’m sure the other one was better.
I think Max the Meat Guy proved that 30% fat was best for burgers. Anyway, for a long time just used 80/20 chuck, but lately I increased the fat content of the burgers I grind to ~30% and they are better.
I'm afraid to ask how much that burger would cost at a restaurant.
would love to see you on HOT ONES! loves the vids!
Hey Sam, I. made 80/20 burgers and put a dollop of wagyu talon on top of each burger . Fantastic.
Hey Sam, do you know what shoriso is?
Hey Sam. I'm gay af. But I love the vids but give me my shout out already
Please discuss buns, Sam.
Brioche?