I psychoanalyzed Gordon Ramsay's viral Tiktok Burger.
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- Опубліковано 4 чер 2024
- I recreated Gordon Ramsy's viral burger and used it as a case study for my Burger Craft Theory to help explain some of the confusing choices he made. By the end of this video you will have a burger framework that will change how you approach every burger you make for the rest of your life.
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⏱ TIMESTAMPS:
0:00 Intro
0:42 The Burger Craft Theory
2:24 Tasting Gordon's burger
3:51 Where can we improve Gordon's burger?
12:00 Taste Test: My Version
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Eggs are a staple of hamburgers in Australia but they are usually seared on both sides so the yoke is more set. It should be over easy but slightly over cooked on the yoke side leaving it soft but reducing the liquid. This solves some of your texture problem.
We call those over-medium in the States. More custardy instead of actually runny.
Beetroot!!!
@@iamgonza beetroot to you to sir.
I made an Aussie style burger before..so damn good!
I disagree since for me the flavor of the yolk goes out the window when it's cooked. At that point I'd rather just have more cheese and not waste an egg.
I recall a quote from Mr. Ramsey himself from one of his shows where he was critiquing a restaurant's burger... "You don't want your burger pissing all over you when you try to take a bite".
Which is why it was so odd to see this burger come out of him... Absolutely made that one for the clicks lol.
Gordon Ramsey transferred his sort of "give it your all" life ethics from cooking over to *MAKING TELEVISION*. So he now seems to believe that culinary integrity should always give way to the *CONTENT*.
Gordon’s a bit of a hypocrite, if we want to be honest.
C'mon - give the man credit. He made a burger people are talking about and making videos on. That was the goal and he accomplished it well. Don't tell me that you home cooks don't do crazy stuff like that at home, just because you could (but shouldn't)
He also made comments on a burger on kitchen nightmares, the burger was very big and he found it hard to eat it cause it was so tall. A year or two later, he releases a burger cooking video and the height of the burger is the exact same, if not taller then the burger he was criticizing.
I remember a show were he was mocking someone for having a "gilled salad" on the menu, then later, a grilled salad appeared in one of Gordon Ramsey's restaurants. The TV show is all about making the restaurateur look bad so he can "save them", so the show and Gordon do their best to break them before they can "fix" them.
Rule #1 for a good burger: Wide, not high.
I don't know a single person who enjoys a 15cm tall burger. It might look good on a photo, which is probably why so many are making these, but it's so annoying to eat. Plus you can create the same taste with a wide burger just as well.
Great video, though. Incredible amount of insight and information as usual. :)
Agreed, any time I see a photo from a restaurant with a ridiculously tall burger, I look elsewhere.
well now I have the brilliant idea for a pizza burger so each slice has different burger toppings.
THANK YOU! Tall burgers suck. Wide burgers bring happiness.
Just cut it in half of course
@@BanditLeader that doesn't do anything to reduce the height of the burger, which is the whole problem.
Social media made food's appearance/presentation more important than the actual aroma, flavor, and eating experience. This video is why I love your channel!
Social media just made this trend more visible. Presentation over flavor has been happening on and off for at least decades, probably longer.
Ethan's content actually has content!
That’s why Salt Bae’s restaurant is a thing.
the shot Ethan biting into the burger and there's a shower of grease and liquid flowing out it is why I go simple smash cheese burger with special sauce every time, it hits everytime with zero mess
yeah, that bite was pretty gross tbh
true it was to juicy, but a steakhouse style burger is an entirely different type of burger then a smash burger. To me, smash burgers are disgusting and aren't even close to the level of taste and texture of a well made steakhouse burger. there are perks though to a smash burger that are undisputed, like that its crispier and doesnt take nearly as long to cook.
@@kyleschulze4557 yes, there's a reason steakhouse lighting is so low...
And smash burgers are often ruined meat, over salted and overcooked to disguise the poor quality beef.
What ever happened to people being ok with a burger being the hand wetting juicy greasy mess that they are supposed to be: lmao 🤣 had to edit after I saw that 1st waterfall bite, yehhh a good thing without moderation is a disaster
Amen
A 13 minute scientific video just to prove that the egg doesn’t belong to the burger
I had to come with the receipts.
here in Brazil burger or X-burger as we call it, have egg on that, but is quite different, ground beef is thinner and some places larger between 15 - 20 cm (6 - 8") and o have an egg, but is tasty and no so juicy. Also have another ingredients, canned peas, canned corn, tomatoes and lettuce.
all pressed together.
but aways have a catch, you will find these X-burguers more in south of Brazil, each place has its variation
@@EthanChlebowskibetraying aussies with that, eggs can belong on burgers
steak and eggs..yummy
@@BurgoYT not this one tho
I love how frequently you eat all/most of the food you make. It really helps make this whole thing feel more 'real.' That it's not just content, you're actually cooking because you are hungry and it tastes good and you want to eat it.
And it reassures the viewers there’s not tons of food waste going on, which is always nice to see
This video is a freaking joke. Ethan is trying to get Gordon Ramsay‘s attention and/or extra greedy clicks from just using Gordon’s name is his video title. It made me want to puke in seeing him take enormous bites at the end of the video, which were bites three times the size of normal people’s bites.
I am a vegetarian, so I don’t eat beef patties like this because I actually give a shit about animals and their suffering/early deaths, but when I add eggs to my vegetarian burgers, they are awesome. Ethan is a joke in this video is all I can say. He didn’t even put tomato slices in this burger to make a normal burger, but he took out the egg LOL.
he eats like a savage, its disgusting to watch
This video is a perfect example of how much effort you put into research before making a video. Every video from you is less of a recepie and more of a journey. Love it.
You have Brad Pitt levels of onscreen eating appeal tbh
Game grumps why are you here 😭
This is not the crossover I expected but I'm here for it
@@connorverra8857 for the brad pitt levels of eating appeal
Actually True
Omg it's the grumps
Love how this vid didn't just bash Gordon Ramsey making dumb tiktoks. Thanks for being a good faith actor and keep up the good work!
still, gordon is all over the place, sometimes he is a genius when cooking, other times you just watch him and go "is this supposed to be a top cooking?"
@Gargoyled I get the feeling that he's always lacking a sentence or two of context for recipes like these. If he said something like, "This burger might LOOK like an absolute mess, but I guarantee it's going to be the most delicious mess, just like mum made," people wouldn't bat an eye at it.
Sometimes I think he's just trolling, when you see an old episode of Kitchen Nightmares where he calls something sh*t, then later on goes on to do the same thing. (like with the Wagyu and the extra tall burger stack).
He generally always includes a few interesting ideas though that can be used for other things. Glad to see a logical breakdown though of the pros and cons.
@Daniel Mantell I think he's aware of it.
@@gargoyled_drake Gordon is a great cook, with so many years of experience, of course he is. It just seems to me, that he does many things just for the clicks and in earlier years for TV views. It seems to me, that he would never eat some of the things he produced for TV or UA-cam himself.
i really dig this style of video. its food science / infographic applied in a single menu item. i would watch more of these.
switching from a fried egg to a scrambled egg circle helps with the texture balance. I started using an egg fryer pan recently with a scrambled egg and a dash of cream for my fried chicken sandwiches, really brings it into line with the rest of the sandwich.
This whole video is absolute insanity in all the best ways. That texture breakdown and graphing is the type of energy I want to bring to everything in life.
Haha, yes, this is pretty much the first time I've seen a mindmap put to good, practical use.
He randomly made up numbers
YESS summed up my thoughts
@@b.o.4469
When you want to feel scientific without any of the hard parts
Here in the Pakistan region, there's this burger called an anda shami burger; which uses the egg whites fried - instead of the whole egg and that works really well with the rest of the textures. Do give it a try
I love your country's salt my brother!!! I will pray not to forget to try your advice sometime! God bless!
Egg yolk is awesome in burgers. Awesome! The yolk should be broken and the yolk spread around a bit though, so it doesn't run all over the place like that.
Eggs on burgers are really popular here in Australia, along with tinned beetroot, grilled pineapple and so on. I tend to think this is more of a cultural taste thing than a science thing (for example in Aus and NZ we had a surplus of beetroot during the world wars and a lot were used in takeaway shops, its just a flavour that stuck and is beloved).
I live in the middle of the US and come from a family of home gardeners. Beetroot is delicious
Shame it's not more popular here
@@mrmoosetachio And incredibly healthy.
Yum 😍 I’m the only person in my family (in the US) who LOVES beets and I never hesitate to put a fried egg on anything, AND I love what pineapple can bring to savory foods. Seems like a trip to NZ is in order!!
Yeah we do it on Brazil too. If you don't like the yolk running, just pop it or let it cook until firm. Not that big of a deal.
they are common in the US too
An often overlooked burger eating technique is to cut it in half.
- It allows you to immediately bite into the centre getting all ingredients in every bite
- The burger as a whole stays together better since you down need to mash your face into it on that initial bite
- Gives a nice half way point
- a lot less messy
They should start serving burgers (really just all food) cut into sushi-size pieces.
"half way point"😅 true, so you can eat your fries😋
@@tim110-handle Exactly! I start on a high with the burg and end on a high.
If you need to cut the burger in half to eat, it has failed as being a burger ... at least in my eyes.
also does not make you look a uncultered caveman too
As an egg addict, even I have to admit that this makes a lot of sense. I've had so many burgers where I thought the egg would make it awesome, and instead it just kind of takes over.
Great video!
eggs go in everything man, white rice raw, in every conceivable sandwich fried, and perfect on their own as an elevated meal or a snack.
I'm happy the gimmick has started to die down. I can't stand having to wash my hands and face off after ever bite of a slobbery wet egg mess burger
@@vl.wolnir6267 then cook the egg to where the yolk is barley runny
@@vl.wolnir6267 well don't cook it raw then
I like egg in a less punchy burger like a mushroom and swiss. More importantly I think every burger should be made to pick up and bite into, not to look at.
This video is so good. So much thought and effort went into this, with the formula and the spider graphs and the dissection of the burgers influences. So glad I’m subscribed to this channel
I love how you've been leaning into all the graphical elements and data visualization stuff in your content. Great stuff
This primarily makes me wonder how to successfully incorporate a fried egg into a burger.
Australians are disturbing that way. 🍔 🍍 ???
But if the beef is good, I'll stay for dinner.
Here’s a breakfast ‘smashburger’ video I made: ua-cam.com/video/Jq494eDaIXY/v-deo.html - Completely forgot to mention it, but texturally, the idea is this sandwich is 50/50 focus between the egg & and the thin smash patties. I used scrambled eggs as I’m not a big fried egg on a sandwich guy, but the concept is the same.
Maybe with a less wet and creamy burger. Like a smash burger with bacon. Add lettuce and tomato for freshness and some acidity and maybe a sauce that isn't fat based?
you could probably used fried egg whites if you want a crispy burger but idk how that'll taste
Paradise burger companies "Brulee " burger is one of the best burger u will ever eat and has and needs its fried egg
This is why I am an Ethan fan.
There's so much information in each of your videos, it's crazy. Probably the most informative food channel on youtube
This is awesome. And I gotta say, something I kinda picked up from Kenji too, is that sometimes simpler is better for burgers, so removing some components and allowing others to shine a little more makes absolute sense. Great video as always! And I love an Ethan taste test. Not like most other Foodtubers, my guy's gonna demolish the whole thing and then tell you how good it is!
Exactly why I like the classic burger with lettuce tomato onion and pickle with some sauce.
I think Kenji is 6 levels beyond this hyper unscientific "mind map" based approach to trying to reason about a burger.
Honestly this whole video is about an equal grade of content to Ramsey's grade of burger in the example.
I've eaten at Ramsey's burger restaurant in London a few times. I've made way better burgers at home myself using techniques shared by J Kenji Lopez Alt.
And this final burger doesn't hold a candle.
@@user-zy7jx2rn1j that's not really simple
@@tagattack I suppose it's not. I guess I just like my classic diner style burger.
@@Wishuponapancake That is literally *the most basic* cheeseburger on the planet lol. Only way you can get "simpler" is if you take away everything but the cheese and bake it like they do for school lunch.
Pretty much nailed it the 1st minute here. It’s literally just a “tik tok burger” so it can generate clicks and interactions via controversy 😂
Dunno been making burgers like this for at least 25 years. A clean burger is not a good burger.
That was brilliant. I really joined that, love the chart keep working on the framework stuff, I think as an amateur cook I learned quite a bit from your channel, thank you.
Ethan, great video as always. I love the breakdowns like this showing the full thought process behind what seems like such a simple thing; a burger. One side note, your audio is super high quality but it has just the slightest echo during the voiceover and sometimes during the taste tests.
I love an egg on a burger. The difference is I make a very crispy over hard egg. It adds some crunch and some egg taste but not that messy mouth coating yolk. Great video as always.
I really appreciate the effort put into illustrating the framework here with graphs, charts, and animation, both with and without numbers. It really helps explain complex topics like this.
You're very quickly shooting up as my favorite food UA-camr, and that's saying something. Seriously dig your dedication and evel of science you bring to each of these videos, and the fact that you haven't gone all "memey" like plenty of others. Keep it up man!
It's so cool to see you and Guga supporting each other. It's also nice getting the details behind the ingredient choices. Awesome video!
You work at Big Hammer a while back? Think we almost crossed paths.
@@MarkStoddard Yes we did cross paths there. I am still there.
This is why I have watched all of your videos - you articulate your thoughts in such a way that it is not only informative, but enjoyable to watch. This is also why I’m such a fan of yours
egg yolk is the best sauce of all times
I love these deep-dive videos, always giving us the tools to further experiment at home.
I'd love to see a burger focused on those elements you removed, as the spicy quick pickle and the sriracha mayo sound like they would be great on a burger
Hear, hear.
Maybe make it with a harder bun and add the egg instead of the cheese, sounds pretty good
I think I'd use an English muffin. Less bread, tastier. Egg yolk cooked slightly more - I like runny eggs, but not so they give egg drip in a burger - seems like a waste of good yolk. And I hate crispy egg whites - I consider those burnt.
This feels like a hit piece against Australians for their love of egg on burgers.
He says the yolk acts as a barrier to the other flavours, but here it says that fat is a flavour enhancer. Since yolk is 50% fat then it should actually help amplify the taste of the other ingredients. It could just be a subjective taste thing based on if you grew up with it or not. Making it sound like egg doesn't belong on burgers based on science is misleading.
" Fat dissolves and concentrates flavors and aromas, and depending on the source, may bring its own flavors to a recipe. Think: buttery croissant, coconut cream curry and sesame oil stir fry. Fats add richness and mouthfeel, and in baked goods, contribute to a flaky texture"
@@geordiewood8768 have you never eaten a runny egg yolk? it absolutely coats your tongue and keeps you from tasting other things. which was clearly explained in the video.
@@joshuastauter107 yes, I've had runny egg before. It doesn't "act as a barrier" in other meals. When I'm eating a big breakfast I'm not thinking "man this egg yolk is really getting in the way of this bacon and tomato and hash browns!"
Fun fact: Eggs on burgers are also super common in the US. But eggs don't belong on every burger.
@@geordiewood8768 ok ding dong thanks for confirming that you don't know how to taste food
Fried egg in a burger is a fairly common thing in Australia. Would have been nice to see you try to fix this burger whilst keeping the egg.
Yes, definitely do more of these! 😁 love it! I love playing around with flavors and this was a treat to watch the nitty gritty of why certain things don't work best together.
Ethan this is a phenomenal video that teaches us so much about taste and texture but also how to pick and select for flavour profiles. Great job, because this looks like what a professional chef's way of thinking would be if he were to make his own burger or really any type of food.
really cool video, keep it up.
psycho analyze the legendary burnt yet undercooked kimchi grilled cheese
Love the commitment and professionalism you take to your videos. Always a fun and interesting watch. With you the proof is often quite literally in the pudding. Cheers
a few years ago, i would have said that your videos can be a hit or miss, but your food knowledge and logic have grown immensely. the 'analysis' could have been seen as a bit pretentious before, but with your explanations it makes sense. keep on creating, collaborating, never stop learning and be humbled by new things, that way you can stay grounded.
Honestly loving videos like these. Could name more structured/break down food videos like this like "Food Craft" or something as a proper series!
Before we go and remove eggs from burgers for good, I encourage you to make an Australian Burger “with the lot”. I make one on my channel if you want to see what it looks like. Are they a complete mess? Yes. Are they delicious? Also yes!
Would LOVE more of this type of content! The infographics in this is perfect for visualization and learning, taking my cooking to the next level.
This video is a really strong example of Ethan content and I’m here for it. Love this! 👏🏼
Great analysis. This is why you're one of the few cooking channels I consistently watch!
I've gotten a fried egg on a veggie burger before and thought it was really good. Granted it was a black bean burger and not super soggy to begin with, so I can see the difference.
Definitely compensates the moist for the dry patty.
I love your videos! They are so detailed yet easily understandable.
By far my favourite video from your channel. Love the breakdown, and the burger theory; has given me some great ideas for a south east asian burger. I'm going to throw in a crispy fried egg (less runny yolk), quick pickle, fried shallot adding to the texture factor, spicy sambal mayo, 2 smash patties (maybe with a lamb blend), on a toasted brioche.
i think a burger theory series on different "fusion" styles would be fun. use your graph to make some unique burgers out there. or showcase more of your graphic on how youd make a burger based on whats in your fridge.
Ethan going full python on that burger. you know it was gonna be an extra Ethan bite when he powered up before going in.
I think this video displays a leap in understanding and application that rival's Bourdain's cooking techniques episode. You given us the rubrics for why and how to construct a burger properly. Not only did you improve the social media egg drip burger, you've hinted there is a pad krapow burger and a banh mi burger. Now we can create new classics to sit along side the mushroom and Swiss burger, and the BBQ burger. This French bistro burger represents clarity of purpose perfectly.
Thank you for this.
Here in Malaysia, we spread the egg thin, then use it to cover the patty. It solves the issues of the burgers being too wet or the egg's flavor overwhelming the patty's.
I made Gordon’s burger before and you nail it here. His execution of each individual piece is great but overall it’s just not the balance of texture and flavor you would expect considering how rich some of his processes are. For me I fried to almost hard (controversial) and I made the patties into smash patties. This gave me more crisp and less moisture while keeping the egg and getting. Good call on the sauce. I need to revisit
I, too, have very little structural integrity due to my watery composure. I am 60% water.
“If you come for the king, you better not miss.”
You didn’t miss. This is a great breakdown.
Also: EGG IS A BAD BURGER TOPPING!!
I'm digging the food science and production value added with your charts and breakdowns. Great work man!
At first i was concerned about the egg removal but I definitely agree with your thoughts about it. I love an egg on my burger but when I put an egg on my burger I'm really focusing on the egg itself and having a burger to compliment it if you want the burger, onions, and cheese to be the stars then removing the egg is a good move.
As an Australian, I can't help but feel offended when he removed the fried egg from the burger
The egg on a burger is awesome. Usually cooked a bit more than optimal to make sure it doesn't end up all over your shirt but it works in context. It's the sugary brioche bun that I don't get.
Good thing it doesn't matter what australians think.
I didn’t know that was an Australian thing, in the states we certainly have eggs on burgers, but it’s not super common. It is in Australia?
Why are you offended ? Do the same thing but don't remove the egg and remove another watery component. This video is his way of making it better for him, don't look at it as something that you should implement but to give you an idea how to make something tailored to your experience and obviously his way might not be the best for you .
Saying you're offended by something in Australia isn't the same as saying it in the US. When we say it in Aus it's more jovial
Just found your channel. Love the analytical approach!
as a british man who eats a lot of pub burgers, the idea that a crispy fried egg takes this into "fusion food" is hilarious - UK pub burgers VERY often feature a crispy fried egg, this is a common burger topping
Just a FYI putting a fried egg in a burger is a common thing in the UK and the Commonwealth, in your paradigm -it would fall under 'pub'.
you need to psychoanalyze his abomination of a grilled cheese. dude isn't from this planet.
The value in theae videos is unparalleled 👍 Good job Ethan!
I really liked this style of video I thought it was really cool to break down a tiktok trend and how to make it reasonable to eat at home. Thank you for all of the info!
honestly I love an egg on a burger, but more as a kind of filler on a simpler, smaller one, also beaten, not sunny side up, or at least breaking the yolk in the pan
But for me that's pretty much a sausage egg muffin, so why not just go with a sage-maple Berkshire pork patty and top with stirred egg. Heaven.
The way you articulate and present theory on food is so satisfying
Love your vids Ethan! Your content always makes me up my cooking game. Thank you sir!!
I loved the breakdown and comparison format. I think that way, but I haven't mapped out my thinking in such a clear way for other people to see.
*I was shocked when you went over to the sink.* You love food so much, I don't think I've ever seen you interrupt tasting because the experience was so clearly getting in the way of enjoying it's self.
Also, whenever you can, I think your videos are better when you have a guest/neighbor/family member/ random stranger to look with expectation for their reaction along side yours and your analysis. I'll still like them without, but it adds so much to the experience.
*My breakdown of Gordon's burger would be like this:* greasy meat + greasy butter, greasy fried egg, greasy mayo sauce added... then he chose a bun that is also greasy and great for emphasizing greasiness!
The vegetable layers don't remotely do enough to balance this at all. It's so overwhelmingly greasy, that I didn't even include the cheese on the grease list because it's comparatively a refresher layer from how greasy the rest is.
And then it's too tall and way past sopping.
Adolescent is a good description, but maybe even a bit generous. His burger is like asking a little child to make your cooking decisions:
It's sweet, what should we add? - Sugar!
What else? - More sugar!
What else? - Candy toppings and syrup!
Also, ^you forgot fruit in your cold and hot toppings possibilities.*
Eg that burger's greasiness could be combated with something like grilled pineapple (with a re-look at the whole flavor profile)
Or how about seared or caramelized apples! It would pair well with the cheese and bring a refreshing layer to the overall. They fit with the flavor profile of the bun.
Another tact for Gordon's burger:
it's sopping and greasy... so soak it up with a neutral or palate cleanse. Herb bread could help.
Make the whole thing thinner, so the bread is a relatively larger component.
Instead of greasy unions added to greasy everything else, chop the onions and add them to the ground beef, so they are sharing oil rather than both adding oil.
If we are trying to keep his egg, slit the underside of the top bun to soak in the egg, rather than it oozing all out at the 1st bite.
Throw something like parsley atop the egg, so it has a green fresh layer that is capable of punching through the egg neutralizing, yet still not overpowering to the rest of the burger.
Skip the mayo sauce and instead go for something refreshing like fresh herbs, like cilantro (which, as a supertaster, I hate in all but the most extreme moderation)
Another way to balance the greasiness: Let's call it "the beer company regret dip." instead of something like french or Italian dip, add salty and savory, switch to a heartier bread and dip the thing in beer bite by bite.
Man, I seriously loved how you explained it. We need more cooking channels with such an nice way explaining everything from components to texture & flavor! Great & cool work! :D
Gordon Ramsay is a great chef but he's also a troll
He's a genius entertainer, more or less. An actor.
To take his behaviour literally is foolish.
This is dead on. He's a Micheline star chef. There's no question he can really cook and design fantastic recipes when that's his goal. This is tiktok food porn.
He's not a troll. He's a narcissist and a bad chef.
@@ErebosGR Yes, clearly any bad chef can just earn 17 michelin stars. Narcissist? Maybe. Bad chef? No.
@@Loj84 As if Michelin stars are some kind of objective truth. I'd suggest you do a little reading on the controversies surrounding Michelin's inspections and biases.
The way I gasped when he said he didn't know why the fried egg was there... BECAUSE FRIED EGG BELONGS ON EVERYTHING!!!
I'm glad you made this video because people seem to forget just because a chef is famous on TV doesn't mean all their recipes are so great!
People think that Gordon Ramsay is the absolute authority on food, but when you think about it, he really isn't. He says so many demonstrably false things in his food content, and he's really more of a TV personality than an actual chef nowadays. In my opinion, you can trust his opinion on high end Michelin Star food, but when it comes to simpler things like burgers, you really should look elsewhere.
Not saying he isn't a great chef, but as a food personality, he's easily the most overrated one out there. And I'm really not a fan of how he utilizes workplace abuse as "entertainment."
I believe he made the burger as part of a tik tok video, so i think he might have went more creative with the flavor profile than he would have at a restaurant. Also, the kitchen antics are not the same Gordon in the kitchen when the cameras are off. He created a character for TV.
@@samsam46445 people also seem to forget that he's had a 3 Michelin star restaurant since 2001 and think of him as just a TV chef.
@@kelgbrown007 J Kenji Lopez has claimed to the contrary, Ramsay is an aggressive yeller just like TV
I was so excited to see a runny egg burger video because it's my favorite! So much potential just to be tossed immediately
I would like to see you play with this burger system some more. Would be great to have a video of you analyzing burgers and then making a "better" version based on it.
Well done on the critic and remodel of the burger. With that first bite of Ramsey's version I wanted to run for a towel to catch the flood of liquid. At least the brioche bun didn't disintigrate as you finished eating it. You're thoughtfulness regarding the overall flavors working together was a good catch too. But Im now hungry for a ban mai and your burder. Yours is the one I definitely want to try here soon. My son who is our meat expert will find this interesting too I'm sure. Thanks Ethan.
'psychoanalyzed' or 'psycho analyzed?' 🤔 The space is important! English is weird
ffs, my dumbass brain couldnt figure out why it said "I psycho analyzed". Never even occurred it was meant to be psychoanalyzed
Haha just a little typo on my end 😅 Though depending on your perspective the space could make sense too.
its not that important...
Ethan: *eats food and dislikes it*
Also Ethan: *releases an almost 20 minute video detailing and theorizing why the food is bad*
I love you lol. I can just imagine you making a whole documentary about a particular food that you don't like
It's called a burger and he's made several videos.
@@j_freed like I don't know what a burger is? and I'm not already subbed to the guy? moving on lmao
@@j_freed It's actually called no one asked 🤓
This video is a fantastic balance of food science and mouth-watering shots. Perfection! 👌
Egg is 100% there just to help make it go viral on TikTok since people go nuts for the runny egg yolk shot in food content
The amount of time and work put into breaking the components down into granular detail here is wildly impressive and much appreciated!
Tbf as an Aussie a fried egg and slice of pineapple in a burger is an elite combo
I honestly do not like runny egg yolk if it’s obviously just thrown on something for that “appeal.” Unless I’m having eggs Benedict or something like that. Just tends to kill it for me.
@@2229JMAN But this isn't about whether or not eggs are good on burgers. It's about whether or not they are good on *this* burger.
It's 100 percent there because the yolk makes it tasty and rich
@@strangeone7198 if you think a burger with an 8 oz wagyu patty, a ton of butter, a thick slap of gruyere, a mayo-based sauce, and partially caramelized glazed onions needs to be MORE rich, you are insane.
Homer builds a car...I keep it simple with 2oz slider cheese burgers with Montreal Steak Seasoning.
If I go fancy, I do 6oz burgers topped with bacon, Brie and breaded fried shallots.
Yes! I love Montreal Steak Seasoning. I put it on everything. So good.
This vid renewed my love for your channel!
This may be my favorite video you’ve ever made Ethan. I love the food science approach you took to break down and then rebuild a recipe. I see a lot of potential in you doing this sort of approach with an endless amount of viral recipes.
P.S. what Central Market do you go to? I used to work in the bakery at the location in Westgate 😂
The scientific level ethan goes to is insane and why I love these videos so much. He might as well go ahead and publish as a scholarly research paper.
I think Ethan has managed to build the most high quality food community on UA-cam.
This channel is full of awesome stuff.
I emulate a lot of different recipes and this video helped me think about the ingredients in a very objective way to create my own renditions. Thanks man
Years ago , in the mid to early 70's there was a 50' a style sidewalk burger stand called the Sunset Grill, yes the same place mentioned in that Eagles song. The place was a one man operation owner/ "Joe" a Hungarian immigrant. The place was affectionately known by us locals as Joe's . He has a burger called the Joe's special. It was double cheese with generic hotdog chili a fried egg and bbq sauce. It was messy , big and the flavours of egg yolk greasy chili bbq sauce on those double cheese Patty's was by far the best ever . Only those who knew know it. Joe's sunset grill , sunset Blvd next to the rainbow club near the corner of poinsettia and sunset ❤❤
This video is really well made to the point where it is borderline psycotic, good job!
I had some chaotic energy making this one.
Ive never seen the scientific method applied to recipes before but I really liked it! I felt like I was going to not just cooking school but quality restaurant cooking school!
The egg could work texturally if you just cooked it over medium or over hard.
I agree…. Now… Yes please do make more content on different takes on what the general public finds delicious.
Its interesting how you cut through hip with a type of food science.
And…! You’re very easy to listen to as well. Keep up the great videos… I have learnt a lot through your comparisons.
You planned to put this out right now cuz you know I be cooking burgers on my grill at least twice a week…I see you…I see you Ethan 👀 😂
@@iridium8341 lol nice
I been saying for awhile Gordon ramsay is overblown. Hell there's a video of Marco Pierre White (his mentor) explaining how to make a simple egg and Ramsay doing the exact opposite.
I think the problem with Gordon is he's used to flash over substance. I mean most of the restaurants that he "fixed" in his show failed. Maybe in part because of the owners but I mean it's a high failure rate. The recipes he delivers online are all pretty subpar to a home cook because many of the ingredients or cooking styles are meant to be done in a restaurant and not at home without unlimited resources and money. I mean some of that stuff can't be done without a staff.
Also you've just got better burger guys out there. George motz for one.
The way you structure your videos scratches a part of my brain that is sooooo hard to reach lol
great analysis, I love how depth you go in these. I agree, after trying a few burgers with fried egg I felt it took away more than it adds so definitely remove it. For weight of burger, if you want to use 8 oz then I suggest to split it to two patties. I personally appreciate the meat to cheese ratio if going this route. And if single patty then 4 to 5 oz works. Also agree removing the Thai influences. Great work my guy
The "build your own burger" menus you sometimes get at a burger shop or bar might do well in using your chart! That way the customer knows what they'll be getting from various selections.
TikTok is one of the worst things on the internet, and the broader tiktokization of the web is an awful, awful trend. Thank you for continuing to put out thoughtful, 10-minute+ videos
Man, I remember watching your hoagie roll recipe back then. Good to see your channel has grown so much! I'm curious to try your burger now!
Mic sounding good Ethan. Controls the reverb nice.