What happens when you cross the classic patty melt with a Taco Bell crunchwrap?!? Something amazing, that’s what…
00:00 Intro
1:19 Seasoning beef
2:30 Making a sauce
2:58 Cooking the burger
3:08 Caramelizing onions
3:46 Continuing the burger
4:17 Prepping the tortilla
4:40 Building
5:28 Crisping the Crunchwrap
5:47 Serving
6:24 First Bite
6:48 Outro
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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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Please tell your story…might be interesting!
The patty is too thick and not done enough. But man does that look good!
Yummmm
Thanks!
‘That’s not a rhetorical question! That’s a f*<{ing question!’ 😂
what if you deep fry it
All it's missing is chili. When I first finished nursing school the hospital I worked in made the best patty melts at 3am. They always put chili on it.
LOL " I'm Jewish" How was that spam in the Hawaiian burger? Love your video's dudes A real UK fan!
Absolutely genius. Definitely trying this one.
Sweet! Always looking for ways to substitute for bread. Nice, a burger wrap sounds good right now!
I can't believe you forgot the cole slaw!
The absolute connoisseur of high foods
Could hand done that as 2 smash burgers, to add to the chart… looks great tho!
its raw.
The great thing about this is the options are endless on what you can add or take away to make it how everyone in the family likes it. #bringbackletitdotitsthing
You don't make patty melts into concoctions. No substitutes! lol
Doc disrespect likes your videos
new to cooking, but a lot of chefs seem to say you shouldnt have ground beef any way pink, surely this isnt the case for more expensive meats vs the cheaper ones? my GF is convinved im gunna make myself sick for having any tincy bit of pink on the burger T_T
I don't doubt the end product but wtf would you throw kraft slices on such a masterpiece?
Somehow, I've been watching you for months, and kept enjoying the fact that you made stuff I like. I kept wondering why you seemed to know what I would think would make recipes better. How does this man have such a good palette? Then, you say you're Jewish in a video, and I go, "No crap! That's why he's got such good taste. Good chefs eat horseradish and apples at least once a year." Baruch HaShem, shalom brother
Your channel was recommended to me after some discussion on another channel. I made a B line here and I’m glad I did. This looks really good!! And I love your circular flat-top. Instant subscriber.
It's not a patty melt unless it's on rye bread. I was waithing for the rye tortilla.
You're an excellent cook, and I was surprised to hear you say that you're Jewish. Throughout history, there has always been Jewish people who have farmed pigs and eaten pork. Just an observation, nothing more. BUT you have given me excellent kitchen hacks with a waffle iron or Belgian waffle maker minus the pork. Thank you for your ingenuity.
What Booze are you/is he pouring to the onions? I don't understand…
I had wondered where you went Sam… you used to have a show on one of the cooking networks or another channel … always loved your recipes and your comic spin on food preparation. Being a gal from NY and NJ respectively, I love patty melts with all my heart. I will try your version soon. Be safe and Happy 4th of July.
This channel is now quantity over quality. Down-spiral since that tower of raw-meat patty shishkabob
🤘❤️🤘
The color of the crunchwrap surf and turf Taco Bell style that you did looks way better than that because you based it with oil before you put it back on the EVO
I suppose if the recipe ideas/items/ingredients are in the "hashtags" so that when I search it pops up, I'm happy. I have tried looking up specific videos for saaay… breakfast enchildas verde & some times struggle to find the correct video recipe. Liike the clam chowder one. Lol. I'm sure this makes no sense. I'm an "Elder Millenial" so I need specifics when searching, but I'm good with the funky titles.
I always have gravy over my patty melts, so these babies are going to be dipped in gravy with every bite.
something something pullout game
Bullshit!! Your website doesn't help in trying to find a recipe. My wife and I tried to find some of your recipes, after watching your videos, and it still wasn't up after a few days.
Realizing that I have every ingredient except the tostada and vermouth to make this brings me great joy!
I really ought to make some of these!
Too much patty
Where's the aioli…
Put a thumb size dent in the middle of your burger when you cook it and it will reduce shrinking.
I would have added freshly crumbled bacon bits and jalapeno peppers for some smoky flavor and some heat.
I'm so glad you brought up the new trend of titles of videos not saying what it is they're making. It's crap marketing which appeals to curiosity and I dont have time to sift through all the videos to even begin to think about what I would like to make for lunch or dinner. So yeah I've stopped watching all videos with titles that are pure clickbait and in no way informative as to what the video is.
Sam….sorry bro, you can't ask for the boys input but then every time they answer you say it's rhetorical. Pick a side Sam #withMaxandChance
Looks good except I like my burgers well done. That was too rare for my liking
Where the hell do I get a tortilla shell that size!
Give me bacon on that melt or hold up the whole smegeggy. (SP?)
Love watching the channel with my husband every mon wed and Fri. Look forward to it!!!!!
I would just use cheddar instead of American.
When did 1/2 pound burgers become the default in a lot of restaurants? For me, a 1/3 pound is just right.
Are you and Josh Weissman collaborating?
https://www.youtube.com/watch?v=Ro7ISEpBd30