Loved mixing thes two dishes together 💥 ! Btw if you wanna get the apron, this way : salutcompany.com/ (Also, of you can think of another culinary mashup like this, reply to this post 😉)
Josh's intejection was something I haven't seen on this channel before, but it was hilarious! It's the perfect break in between the artistry and ambition of the rest of the video
The "lime-scale" interlude is pretty hilarious. At the end you pointed out what to me is one of the most important aspects of a GREAT burger... Everything has to come together in a bite homogeneously. If the bun, or the toppings don't meet the consistency of the patty it all falls apart when you take that first bite.
idk man, I love it when the toppings have their own personality. The crispy bacon, juicy tomato, fresh salad, gooey cheese, meaty beef patty, the sauces and the bread all play their instruments in the orchester of flavor and texture that is a burger.
I absolutely love your channel and I think this Burger is a masterpiece. Still, I have to make a little remark: in Italy we would never throw away the boiled meat that's leftover after making a broth. You can either eat it as it is with some mustard, cren or italian mostarda (which is kind of a spicy jelly made with mustard seeds and fruit) or you can use it to make some polpette by mixing It with some bread soaked in milk, parmigiano reggiano, egg and parsley (then just deep fry them, they're delicious). The first and by far most important rule of Italian cuisine it's to never waist any food, that why a lot of our best recipes ar called "ricette di recupero" and I truly believe that this principle should transpose to any type of cooking. Just to name some of the recipes made with leftover food that would otherwise be waisted: arancini, riso al salto, canederli, polpette di bollito, frittatine di pasta and I could go on but I made my point! Still, keep up the great work, you are a source of inspiration.
True, but then the whole video is about decadence. Beautiful beautiful decadence. I'm surprised Alex didn't have to sacrifice a virgin in the recipe :)
The problem is that meat "boiled" for that long is tasteless, watery and quite often has a very dry texture. I make a 24hr sous vide stock with short ribs for my Vietnamese Pho and the meat sadly goes in the bin at the end, it's just not pleasant to eat.
Alex, I’ve cooked your grandma’s bourguignon recipe about 10 times now and it’s almost become my signature dish with friends. I can’t wait to try making this for those same friends!
Alex, the quality of the videos is really getting better and better each time…. It’s almost a mini documentary now always, and I am really happy to have found your channel.❤love from Austria
I'm Spanish and my wife is French. We live in Spain, and in here you can buy bones in every supermarket or butchery (Beef, pork or chicken). When we go to France, it's imposible for me to make a meat bouillon because I can't find bones in the supermarket. Thanks to you, now I know that I got to go to the local butcher. Anyway, amazing video, I'll try it someday!
yes, you have to buy them from a butcher, they can give you this for free if you are buying other meet. There is also a site on the internet that sells some "bouillon d'os", it is made from organic beef from Normandie.
In Asia (Malaysia to be precise because that's where I live), there's no way you're gonna get free bones. We cook bones in soup and even in satay (meat in bamboo skewers) and also stocks but that's usually for western-ish pallette (me). So the idea of going to a butcher and asking for free bones made me laugh. How I wish to live in France or Italy.
@@DarthwRath the bones used to eat "bone marrow" are not free, you have to pay for it but the other bones are usually free ! Even in France there are less people cooking stock by themselves, there are also a lot of young people that are vegan ! but with the Keto diet, people are drinking bone broth again !
@@DarthwRath I think the idea is to ask the butcher is they have them available. He might say, "Yes we do - they're $x.xx per lb." or "You want BONES? Sure I have some - free of charge!" I think outright asking if they have "free bones" would be kind of gauche.
He’s top notch. It’s hard to say there’s a #1 for me. They all have their strengths. But I must say I am addicted to Alex videos. ANYTHING he makes I’m already interested lol. Even copper pans. For crying out loud who makes copper pans interesting 😂😂
I remember this alex! One of your older videos! SO happy that you decided to update it! The og one was amazing and i recognized the birria tacos dipping!🎉🎉🎉🎉🎉❤❤❤❤
You've evolved so much since those days, from a naive and harmless boy into a beastly wise man with complex and nuanced experiences of flavour, texture and presence of occasion.
True, but for my taste, the videos are getting just a touch too pretentious. Like in the pesto episode where he grimaced after opening the store-bought jar. I admire striving for perfection, but I don't enjoy snobbery. …But this is just one person's opinion. Alex, you should first and forward do whatever makes you happy and proud of yourself. Thank you so much for the entertainment
@@hannakrupowiecka6311 I get where you're coming from. Alex's content is undoubtedly insightful, but sometimes the form feels a bit uncanny to me. The accent, in particular, seems overplayed. Personally, I don't know any French individuals who have such a strong, stereotypical accent, and it comes across as a bit disrespectful to the broader French community. I wish he would consider toning it down, as the artificial feel it brings sometimes overshadows the otherwise excellent content. It's not a question of disliking his overall style but rather a preference for a more authentic portrayal. Despite this, I'm still a fan of the depth and analysis in his videos. It's all about personal taste, and I have immense respect for his creativity and the entertainment he provides.
@@hannakrupowiecka6311I think you have no clue about true PESTO and any commercial pesto sauce. Alex was absolutely right about the disgusting and overwhelming smell from the preserved basil. It kills everything else and you will find that in almost all commercial pesto sauces. There was just one from Buitoni, in a flatter plastic container which tasted more like the real one. All others taste terribly.
Alex, you’re the best chef I know but I know that some people may see you suffering and then they think that you’re the worst chef in Paris but don’t listen to the ones who hate you listen to your fans because you’re the best chef alive😊❤❤❤😊😊😊
This was very normal in Denmark.. You can still get them some places but not as easily as before where they were everywhere.. The sauce needs to be a bit thicker to a burger though 😊🇩🇰🇩🇰
I'm sure this is not the best burguer but the video is extremely well done, the quality is amazing, is incredible how after all this years you can get better all the time. Merci.
16:17 that overflow is BEAUTIFUL! 🤤🤤🤤🤤🤤🤤 Suggestion: French onion burger/Burrito. Whichever method you feel would better carry such a french classic?🍔🌯
This might be the most cinematic, dramatic, wholely entertaining and movie-like video I have watch for burger. So goodm, so exciting, so relaxing. I really like this
Hey! Great content as ALWAYS! Yet, I'm wondering if the sauce would have been different/better if you got that Maillard reaction from the bones. What did the bacon add tastewise? Have you considered a version where you can add a particular cheese? Let's say maybe an epoisse creme just to make an original/personalized version of the dish. You're already making a burger out of a traditional dish so you've gone beyond the usual classic touch. Anyway, thank you for sharing your enthusiasm. You are an inspiration my dear!
I was actually thinking the same thing from the very beginning of the video. Also, I know he's going for the baguette thing, but wouldn't a brioche or French sourdough work better for a burger bun? Also as an edit, you could have taken the marrow out of the bone remnants and mixed that in with the mince for the patty for even more flavor. Just a thought.
You should try the danish “bøfsandwich”, beef sandwich directly translated. Burger meets gravy, but instead of your condiments, it commonly comes with pickled red beets, remoulade and crispy onions. The gravy is then poured over the sandwich, and it is ridiculously good…
Why did I feel like I'm watching someone who transcended in terms of the art of cookery? The montage and the little philosophy-like thinking process about the food is so good. I felt the same way when I was watching older Marco Pierre White with the kitchen wisdom and the good food he's doing. Love your work, Alex!
There is no disgrace in dunking a burger in sauce Alex, may i introduce you to Copenhagen's Bøfsandwich med brun sovs ? Also kudos to Josh for the editing, epic -
I spent teen years in Norway. There were ground pork patties braised in some mild bbq sauce and carmelized onions on a bun. Ost if you wanted. A wet burger but I ate one nearly every day one summer for lunch at my job. I actually started salivating at the end of this video
Congratulations on the Skillshare class! I love that you created a beginners class. I hope to see a filming class from you as well. You've inspired my Sunday dinner with this one. ❤
I am blown away that after all the detail of making the sauce, there was absolutely no mention of what kind of BEEF was in the burger patty. That's the most important ingredient in any burger! This one clearly should have been made with ground short rib.
Grats to Josh for the video editing, the 14:37 to ~15:30 montage is a masterpiece of video/music mix, grats for it, made my mouth water... The whole video is great, but that part made me add a comment in here in special...
Amazing recipe, but I'm kind of missing blue fridge with all technical explanation. As an engineer it was so easy for me to make all the dishes and prepare food for my family. Hope to see soon some blue print and more technical explanation on the recipes. As always wait for next one 😊
Hello Alex, I love your channel. I have been in the restaurant industry for 36 years and a chef for more then 20. Through out Europe and USA . Keep up the passion and great work. My next trip to France I would love to cook with you.
This isn't too far of a Danish Beef Sandwich. That uses a similar stock sauce (Brun sovs) to douce it in. It is build by having Sesame Buns, Patty, Caramelised onions, fried onions, Pickles, Mustard, Sweet Ketchup Mustard mix and Remoulade (Danish Tartar sauce) Taste amazing.
What we need now is a Paris pop-up for this burger -- with sauce alongside, of course, and maybe some proper pomme frites. That would make for a great episode if you could pull it off!
Alex... I gotta say... You are completely insane. But also genius. You have committed what amounts to culinary warcrimes at this point. The only reason this is not culinary terrorism is you are not demanding this to be served in restaurants. And yet, I LOVE this insane idea. And your entire channel. Merci pour être le plus genial chef sur UA-cam.
On the one hand, it's fucking gorgeous. On the other hand, the entire population of France is now closing in on your location with torches and pitchforks.
"The Evolution of a Classic: Creating the Ultimate Beef Bourguignon Burger with Wine Reduction, Pickled Veggies, and Onion Jam on Artisan Bread, a Culinary Adventure Unfolds with a Mouthwatering Review" 0:42: 🍔 Evolving a classic French dish into the ultimate beef bourguignon burger, addressing past mistakes and emphasizing the key elements of the sauce. 1:04: Addressing past mistakes in previous attempts 1:38: Importance of using a proper beef patty for the burger 2:33: Emphasizing the key elements of the sauce 3:02: 🍔 A chef prepares beef stock from scratch, using ground beef, vegetables, bones, and tomato puree. The process is expedited with pressure cooking. 3:02: Preparation of beef stock from scratch 3:19: Use of ground beef and vegetables 3:33: Leaving skin of onion for color 4:03: Adding bones for flavor 4:16: Use of tomato puree for color and flavor 4:25: Expedited process with pressure cooking 4:57: Promotion of Skillshare for learning new skills 7:23: 🍔 A culinary adventure unfolds as a chef creates a unique beef dish and pickled veggies, showcasing a wine reduction technique. 7:23: Chef creates a velvety and caramel-colored beef stock 7:37: Chef uses a wine reduction technique for the beef dish 7:51: Chef learns a chef trick for wine reduction from a Parisian restaurant 8:16: Chef combines wine and port for the wine reduction 10:05: Chef uses carrots as a key ingredient in the dish 10:16: Hot pickling technique used for making pickled veggies 10:28: Chef improvises by boiling vinegar and water for hot pickling 11:22: 🍔 A chef prepares a unique burger with onion jam, artisan bread, and crispy bacon, aiming for a perfect balance of flavors and textures. 11:22: Chef prepares onion jam for sweetness and caramelized vibe 13:12: Two solid bread options: industrial version for a junk food vibe, artisan version for a gourmet touch 14:09: Chef prepares crispy bacon and fresh toppings for texture and flavor 14:32: Beef patty is cooked and assembled with toppings 15:29: Chef considers adding an outrageous element at the last minute 15:46: 🍔 A mouthwatering review of a beef burger with nostalgic flavors and wholesome satisfaction. 15:46: Review of a flavorful beef burger with nostalgic flavors 16:44: Description of the burger's taste and juiciness 17:20: Reflection on respecting the essence of the burger 17:36: Appreciation for the wholesome and substantial nature of the burger 17:46: Nostalgic connection to past memories through the burger
🤤 There’s something I discovered when I moved in the US: the French dip sandwich! I was very curious about what makes it French and it was aaaaaallll about the juuuuus 🤤 you just took this to the next level of decadence 👏😊 Continue à me faire rêver Alex ❤️ merciiii 😘
jesus 8 years ago. feels like it wasnt that long ago to be honest lol, i remember finding you from your ramen series way way way way back when you first started doing it. its been a hell of a journey that you've taken
Loved mixing thes two dishes together 💥 ! Btw if you wanna get the apron, this way : salutcompany.com/
(Also, of you can think of another culinary mashup like this, reply to this post 😉)
You're the Best Alex! Hearth please❤❤❤❤❤❤
It would be interesting to see a ramen pizza... I can't really even imagine how it would be done, but a hearty umami pizza would be yummy
Beef bourguignon with fresh pasta.
beef boring enough.
There is a collab with George Motz (the burger scholar - First We Feast) in the future here.
The real crime was spilling all that wonderful sauce, not dipping a burger in it.
You should see how they treat food on Food tv shows... this is actually respectful
Not if he licks the board clean afterwards
I am very thankful this is the top comment because if it wasn't . . .
On behalf of the North of England... I would request that any further displays of gravy-spillage be given a trigger warning.
That's why he said it...
Josh's intejection was something I haven't seen on this channel before, but it was hilarious! It's the perfect break in between the artistry and ambition of the rest of the video
He breaks in on another videos as well to tell you how to pronounce worcestershire sauce
10:51 THANK YOU JOSH! you spoken for all of us
even worse is that the lime dissolving, could drastically reduce the acidity of the vinegar. Giving you just salty carrots.
@@Gredinus You're absolutely right. I didn't even think of that.
I don't like to generalize, but man, the French really do not care a lot for hygiene...
@@Gredinus With floating calcium acetate....creating a cloudy stock beyond saving through means which would preserve flavor.
"Cleaning my kettle" sounds so wholesome, until you remember that it means "Transferring the dirt from my kettle into my pickle."
The "lime-scale" interlude is pretty hilarious.
At the end you pointed out what to me is one of the most important aspects of a GREAT burger... Everything has to come together in a bite homogeneously. If the bun, or the toppings don't meet the consistency of the patty it all falls apart when you take that first bite.
If the whole assembled sandwich is too tall to take a complete bite it has failed at delivering all its different aspects at once.
idk man, I love it when the toppings have their own personality. The crispy bacon, juicy tomato, fresh salad, gooey cheese, meaty beef patty, the sauces and the bread all play their instruments in the orchester of flavor and texture that is a burger.
noooo he got rid of the yellow bar during the ad so you could skip ahead easily.
Noooo
por que??????
May be that the sponsor asked to not have it? I hope its back for the next vid
@@thaejsooriya3313 I’m guessing the sponsor doesn’t like it because everyone skips
His conversion rate may be too low for price of sponsorship
I absolutely love your channel and I think this Burger is a masterpiece. Still, I have to make a little remark: in Italy we would never throw away the boiled meat that's leftover after making a broth. You can either eat it as it is with some mustard, cren or italian mostarda (which is kind of a spicy jelly made with mustard seeds and fruit) or you can use it to make some polpette by mixing It with some bread soaked in milk, parmigiano reggiano, egg and parsley (then just deep fry them, they're delicious). The first and by far most important rule of Italian cuisine it's to never waist any food, that why a lot of our best recipes ar called "ricette di recupero" and I truly believe that this principle should transpose to any type of cooking.
Just to name some of the recipes made with leftover food that would otherwise be waisted: arancini, riso al salto, canederli, polpette di bollito, frittatine di pasta and I could go on but I made my point!
Still, keep up the great work, you are a source of inspiration.
True, but then the whole video is about decadence. Beautiful beautiful decadence. I'm surprised Alex didn't have to sacrifice a virgin in the recipe :)
ain't no whole country of people all doing the same thing. plenty of italians throw food out just like everywhere else
The problem is that meat "boiled" for that long is tasteless, watery and quite often has a very dry texture. I make a 24hr sous vide stock with short ribs for my Vietnamese Pho and the meat sadly goes in the bin at the end, it's just not pleasant to eat.
you think he is the international ambassador of french cuisine ?
I really like not wasting stuff. But ingredients that are boiled for sauce are basically just tasteless fiber afterwards.
One of my favorite recipes from this man is the Beef Bourguignon that he can do on the fly with the frozen sauce cubes. So this will be interesting.
Alex, I’ve cooked your grandma’s bourguignon recipe about 10 times now and it’s almost become my signature dish with friends. I can’t wait to try making this for those same friends!
Yes! I am so for redoing previous recipes now that you have so much more information and knowledge under your belt. This was amazing as always Alex
Alex, the quality of the videos is really getting better and better each time…. It’s almost a mini documentary now always, and I am really happy to have found your channel.❤love from Austria
This is the food equivalent of George Washington fighting alongside the Marquis de Lafayette
I'm Spanish and my wife is French. We live in Spain, and in here you can buy bones in every supermarket or butchery (Beef, pork or chicken). When we go to France, it's imposible for me to make a meat bouillon because I can't find bones in the supermarket. Thanks to you, now I know that I got to go to the local butcher.
Anyway, amazing video, I'll try it someday!
yes, you have to buy them from a butcher, they can give you this for free if you are buying other meet. There is also a site on the internet that sells some "bouillon d'os", it is made from organic beef from Normandie.
In Asia (Malaysia to be precise because that's where I live), there's no way you're gonna get free bones. We cook bones in soup and even in satay (meat in bamboo skewers) and also stocks but that's usually for western-ish pallette (me).
So the idea of going to a butcher and asking for free bones made me laugh. How I wish to live in France or Italy.
@@DarthwRath the bones used to eat "bone marrow" are not free, you have to pay for it but the other bones are usually free ! Even in France there are less people cooking stock by themselves, there are also a lot of young people that are vegan ! but with the Keto diet, people are drinking bone broth again !
Use some oxtail meat and veal feet and some 3st categories meat for your stock....
@@DarthwRath I think the idea is to ask the butcher is they have them available. He might say, "Yes we do - they're $x.xx per lb." or "You want BONES? Sure I have some - free of charge!" I think outright asking if they have "free bones" would be kind of gauche.
Alex is better at telling a story in a video than any other youtuber I know
Have you watched Tasting History?
He’s top notch. It’s hard to say there’s a #1 for me. They all have their strengths. But I must say I am addicted to Alex videos. ANYTHING he makes I’m already interested lol. Even copper pans. For crying out loud who makes copper pans interesting 😂😂
There's Thoughty2.
@@andregon4366 Haha lol.
ok so the story here was from... grandmas recipe, previous videos, and cinematics from this video. good show :)
Redoing videos after years of learning should be a must. Incredible work and dedication!
Yeah that sauce looks hella well saucey lol
My favorite line from the episode "it looks dangerous, don't know why I'm partying" hahaha
Love this video. One thing is the cooking, which is awesome as always, but the part where your editor comments on your actions. SO FUNNY. :D
I have watched your vids for over 10 years. This is absolutely friggin amazing! Good job Alex :)
16:01 and here the editor has earned its 2024 paychecks :D
I remember this alex! One of your older videos! SO happy that you decided to update it! The og one was amazing and i recognized the birria tacos dipping!🎉🎉🎉🎉🎉❤❤❤❤
Is it just me or is the production on this video just so good! Loved this one, Alex!
Thank you so much 💥
You've evolved so much since those days, from a naive and harmless boy into a beastly wise man with complex and nuanced experiences of flavour, texture and presence of occasion.
True, but for my taste, the videos are getting just a touch too pretentious. Like in the pesto episode where he grimaced after opening the store-bought jar. I admire striving for perfection, but I don't enjoy snobbery.
…But this is just one person's opinion. Alex, you should first and forward do whatever makes you happy and proud of yourself. Thank you so much for the entertainment
@@hannakrupowiecka6311 I get where you're coming from. Alex's content is undoubtedly insightful, but sometimes the form feels a bit uncanny to me. The accent, in particular, seems overplayed. Personally, I don't know any French individuals who have such a strong, stereotypical accent, and it comes across as a bit disrespectful to the broader French community. I wish he would consider toning it down, as the artificial feel it brings sometimes overshadows the otherwise excellent content. It's not a question of disliking his overall style but rather a preference for a more authentic portrayal. Despite this, I'm still a fan of the depth and analysis in his videos. It's all about personal taste, and I have immense respect for his creativity and the entertainment he provides.
@@hannakrupowiecka6311I think you have no clue about true PESTO and any commercial pesto sauce. Alex was absolutely right about the disgusting and overwhelming smell from the preserved basil. It kills everything else and you will find that in almost all commercial pesto sauces. There was just one from Buitoni, in a flatter plastic container which tasted more like the real one. All others taste terribly.
Alex, you’re the best chef I know but I know that some people may see you suffering and then they think that you’re the worst chef in Paris but don’t listen to the ones who hate you listen to your fans because you’re the best chef alive😊❤❤❤😊😊😊
"let's commit the uncommittable"
>commits a french dip
that's hilarious
You’re channel is easily my favourite. I could watch it for hours. Amazing and I hope you keep making videos for a long time
This was very normal in Denmark..
You can still get them some places but not as easily as before where they were everywhere..
The sauce needs to be a bit thicker to a burger though 😊🇩🇰🇩🇰
I'm sure this is not the best burguer but the video is extremely well done, the quality is amazing, is incredible how after all this years you can get better all the time. Merci.
16:17 that overflow is BEAUTIFUL! 🤤🤤🤤🤤🤤🤤
Suggestion: French onion burger/Burrito. Whichever method you feel would better carry such a french classic?🍔🌯
I salivate and smile... your videography is amazing and your humor subtle, very watchable . rock star burger! :)
The editor note just killed me😂
This might be the most cinematic, dramatic, wholely entertaining and movie-like video I have watch for burger. So goodm, so exciting, so relaxing. I really like this
Hey! Great content as ALWAYS! Yet, I'm wondering if the sauce would have been different/better if you got that Maillard reaction from the bones. What did the bacon add tastewise? Have you considered a version where you can add a particular cheese? Let's say maybe an epoisse creme just to make an original/personalized version of the dish. You're already making a burger out of a traditional dish so you've gone beyond the usual classic touch. Anyway, thank you for sharing your enthusiasm. You are an inspiration my dear!
Argh i wish i could do that. No oven here yet...
I was actually thinking the same thing from the very beginning of the video.
Also, I know he's going for the baguette thing, but wouldn't a brioche or French sourdough work better for a burger bun?
Also as an edit, you could have taken the marrow out of the bone remnants and mixed that in with the mince for the patty for even more flavor. Just a thought.
You should try the danish “bøfsandwich”, beef sandwich directly translated. Burger meets gravy, but instead of your condiments, it commonly comes with pickled red beets, remoulade and crispy onions. The gravy is then poured over the sandwich, and it is ridiculously good…
we've got to remember Alex is a filmmaker as well as a chef 😂when he spilled all the sauce, thats all i could think of
Alex certainly loves to, "play" with his food 😋
Wow ! Now that's a massive step up in the quality of production, way it's filmed, the intejection, editing.. Am I the only one noticing??
Funny twist from the editor 😂
What I would pay for a single bite of that thing! Absolutely smashed this one Alex!
Thank you, Josh, for saying what needed to be said on our behalf.
Apparently "the uncomittable" to Alex is the standard way to eat burgers in one part of Denmark..
But nobody wants to see monster no more, they are craving a beef burger
Little bit of wine, bring to a slow simmer
Burger with a side of Moms Spaghetti?
Little bit of beef, we're making a good dinner
Why did I feel like I'm watching someone who transcended in terms of the art of cookery? The montage and the little philosophy-like thinking process about the food is so good. I felt the same way when I was watching older Marco Pierre White with the kitchen wisdom and the good food he's doing. Love your work, Alex!
Looks absolutely amazing and watching the end result made me drool. The only thing I just don't get is the raw mushroom slices. Why not sautee them?
absolutely. sauteed in some butter and a bit of the bourguignon sauce, they'd be incredible. raw, I think they'd nearly ruin the burger.
Alex, your vids never fail to bring a smile to my face. Keep making amazing content!
Your videos have become a cinematic experience, Alex. Love it, fantastic work, looking forward to more, always! Also special kudos to Josh. 😆
There is no disgrace in dunking a burger in sauce Alex, may i introduce you to Copenhagen's Bøfsandwich med brun sovs ?
Also kudos to Josh for the editing, epic -
In Denmark we call this a "bøfsandwich".
I cried with joy, subscribed
Salty beef in an even saltier form is the most American thing i can think of. Good job Alex!!
Alex editing is impeccable
Yay! Josh is still around. We need more Food, But We Digress podcasts!!!
I've never seen someone work so hard making a burger! Looks good!
In Denmark you can usually get a burger that is a bit similar, it's called a beef sandwich (bøfsandwich) with gravy
How DARE you compare gravy to beef bourguignon ! :)
@@Pomaufour, ne fais pas ça. Ça donne un air de supériorité et de suffisance.
Décidément un des mauvais côtés des français perçus par les étrangers.
Exactly
just shut up man@@Pomaufour
I spent teen years in Norway. There were ground pork patties braised in some mild bbq sauce and carmelized onions on a bun. Ost if you wanted. A wet burger but I ate one nearly every day one summer for lunch at my job. I actually started salivating at the end of this video
Congratulations on the Skillshare class! I love that you created a beginners class. I hope to see a filming class from you as well.
You've inspired my Sunday dinner with this one. ❤
I am blown away that after all the detail of making the sauce, there was absolutely no mention of what kind of BEEF was in the burger patty. That's the most important ingredient in any burger! This one clearly should have been made with ground short rib.
In the description he said he used a mix of shin and chuck
Alex getting cooked by the editor 🤣
Grats to Josh for the video editing, the 14:37 to ~15:30 montage is a masterpiece of video/music mix, grats for it, made my mouth water... The whole video is great, but that part made me add a comment in here in special...
8:54 - How has this video not been demonitized yet? Alex just casually dropping the n-bomb.
He's saying "méga"..
Ive never felt so excited during an intro before… what the heck😭😭😭
My inner fat man wants to come out.
Thank you for not participating in this nightmarish trend of using brioche (!) as a burger bun!
Omg alex this video was revolutionary. Keep it up❤
Amazing recipe, but I'm kind of missing blue fridge with all technical explanation. As an engineer it was so easy for me to make all the dishes and prepare food for my family. Hope to see soon some blue print and more technical explanation on the recipes. As always wait for next one 😊
Those opening shots are amazing
In Denmark there exists a monstrosity called "Bøfsandwich". It is basically a burger with gravy poured all over it. You eat it with fork and knife.
of course such a thing exists there
We got something similar here in canada, but it's shredded chicken instead of beef with peas on top, also eaten with a fork and knife.
Why call it a "monstrosity"? The Danish bøfsandwich is absolutely delicious when done right, from quality ingredients and made with love and respect.
Epic editing of the intro sequence :)
BEST.ALEX.VIDEO.YET!
what you threw in the garbage wasn't wasteful, but the burguer dip at the end had me crying
This is your funniest video. Ever. Thanks heaps 😂
Now, THIS is what makes cooking fun.
My apron arrived last week and it is genuinely brilliant. Thank you!
Danish people: I see you, and raise you one BØFSANDWICH!
So happy to see chefs using a pressure cooker! For many one pot dishes they're superior.
Hello Alex, I love your channel. I have been in the restaurant industry for 36 years and a chef for more then 20. Through out Europe and USA . Keep up the passion and great work. My next trip to France I would love to cook with you.
Brown sauce on a burger is a traditional Jutlander burger in Denmark. 😍 So seeing this gets me hyped for sure!
One of the only channels I watch the full ads for. Thank you for a great video again^
What better than to watch Alex with French salami, Italian cheese and red grapes. + some cider :) Good way to start weekend.
This video is perfect, one of my favorite!
I don’t even cook that much, I just like watching this guy enjoy his life.
This isn't too far of a Danish Beef Sandwich. That uses a similar stock sauce (Brun sovs) to douce it in. It is build by having Sesame Buns, Patty, Caramelised onions, fried onions, Pickles, Mustard, Sweet Ketchup Mustard mix and Remoulade (Danish Tartar sauce) Taste amazing.
This is my new favorite instructional video of how to make a burger!
Not gonna lie, I could taste and smell the burger when you first took a bite out of it.
When you realise you love Alex but the old studio was a chararter on itself.
The cinematography in this video is absurd
What we need now is a Paris pop-up for this burger -- with sauce alongside, of course, and maybe some proper pomme frites. That would make for a great episode if you could pull it off!
Alex... I gotta say... You are completely insane. But also genius. You have committed what amounts to culinary warcrimes at this point. The only reason this is not culinary terrorism is you are not demanding this to be served in restaurants. And yet, I LOVE this insane idea. And your entire channel. Merci pour être le plus genial chef sur UA-cam.
I'm living for this thing where editors talk to there videographers... subjects... people directly 😅😂
Knowing that his editor is British, I'm surprised there isn't more needling like at 10:51 in these videos lol.
Amazing video. Glad we got away from the pasta videos and the whole Italian theme for a break.
Thank you!
Amazing video! The last time I checked you was 5 years ago? You've come away an interstellar from that point. Congrats!
On the one hand, it's fucking gorgeous.
On the other hand, the entire population of France is now closing in on your location with torches and pitchforks.
"The Evolution of a Classic: Creating the Ultimate Beef Bourguignon Burger with Wine Reduction, Pickled Veggies, and Onion Jam on Artisan Bread, a Culinary Adventure Unfolds with a Mouthwatering Review"
0:42: 🍔 Evolving a classic French dish into the ultimate beef bourguignon burger, addressing past mistakes and emphasizing the key elements of the sauce.
1:04: Addressing past mistakes in previous attempts
1:38: Importance of using a proper beef patty for the burger
2:33: Emphasizing the key elements of the sauce
3:02: 🍔 A chef prepares beef stock from scratch, using ground beef, vegetables, bones, and tomato puree. The process is expedited with pressure cooking.
3:02: Preparation of beef stock from scratch
3:19: Use of ground beef and vegetables
3:33: Leaving skin of onion for color
4:03: Adding bones for flavor
4:16: Use of tomato puree for color and flavor
4:25: Expedited process with pressure cooking
4:57: Promotion of Skillshare for learning new skills
7:23: 🍔 A culinary adventure unfolds as a chef creates a unique beef dish and pickled veggies, showcasing a wine reduction technique.
7:23: Chef creates a velvety and caramel-colored beef stock
7:37: Chef uses a wine reduction technique for the beef dish
7:51: Chef learns a chef trick for wine reduction from a Parisian restaurant
8:16: Chef combines wine and port for the wine reduction
10:05: Chef uses carrots as a key ingredient in the dish
10:16: Hot pickling technique used for making pickled veggies
10:28: Chef improvises by boiling vinegar and water for hot pickling
11:22: 🍔 A chef prepares a unique burger with onion jam, artisan bread, and crispy bacon, aiming for a perfect balance of flavors and textures.
11:22: Chef prepares onion jam for sweetness and caramelized vibe
13:12: Two solid bread options: industrial version for a junk food vibe, artisan version for a gourmet touch
14:09: Chef prepares crispy bacon and fresh toppings for texture and flavor
14:32: Beef patty is cooked and assembled with toppings
15:29: Chef considers adding an outrageous element at the last minute
15:46: 🍔 A mouthwatering review of a beef burger with nostalgic flavors and wholesome satisfaction.
15:46: Review of a flavorful beef burger with nostalgic flavors
16:44: Description of the burger's taste and juiciness
17:20: Reflection on respecting the essence of the burger
17:36: Appreciation for the wholesome and substantial nature of the burger
17:46: Nostalgic connection to past memories through the burger
This editing is get to the best level ever for me but you stay the same , this content is litaraly perfect👌
sorry for even missing out on this one , but the title alone deserves a like , big thumbs up Alex please never change !
One of the best parts is always Alex enjoying the heck out of what he is eating 😂
Epic and original. BRAVO ALEX!
🤤 There’s something I discovered when I moved in the US: the French dip sandwich! I was very curious about what makes it French and it was aaaaaallll about the juuuuus 🤤 you just took this to the next level of decadence 👏😊
Continue à me faire rêver Alex ❤️ merciiii 😘
Wonderful, and thank you Alex for sharing Utopie with us. It was my favorite on our trip to Paris. Just down the way from our hotel.
jesus 8 years ago. feels like it wasnt that long ago to be honest lol, i remember finding you from your ramen series way way way way back when you first started doing it. its been a hell of a journey that you've taken
Second time watching. Caught something I missed before. Thank you!
“No one wants to see alex no more they want burgers recipes, i’m ground beef” to quote the best rapper of all time
this recipe makes happy both of the sides, the french and the north american