To be honest, This channel is really underrated, alot of hard work and very informative videos. Greg .. continue the good work and one day you will make it to the top
I can understand and imagine what you mean very well. I think the original burger lacks the acid element, I think a little good balsamic vinegar on the rocket would make the whole thing even better. But as always, my greatest respect for the great attention to detail 👍👍👍
This video is outstanding Greg! Most people would not be this honest because they taste the hype instead of the burger. Keep on making this great content!
Greg, first of all Happy Father's Day, and brother you are simply the most tedious person to decide to take burgers to the maximum and definitely worth the efforts that you put into your work. Disciplined and diligent to be outstanding in everything you do. I love your channel.
I also want to add this is the best burger channel on UA-cam. I might disagree with some of the burgers but that's life. I like the BBQ channel as well and the only one I watch.
Man this sounds like my kind of burger. This channel really is a treasure. You can tell a lot of work goes in to getting to the point "just cooking a burger". At heart I'm a simple kind of burger-man. Good bun, good patty, american cheese (my homemade version if available). But you've pushed me out of my comfort zone and into trying out burgers with a lot of stuff on them or weird stuff on them. Keep up the good work. All the best from Sweden 🤘
Maytag Dairy Farms former Chairman of the Board, Fritz Maytag was the man who created the craft brewing industry in the US when he bought Anchor Brewing Company of San Francisco in 1965. Sapporo bought it in 2017, and closed it down last year. The founder of Chobani yogurt just bought the brewery and is bringing it back.
Hi Greg, it's Mike Florence and I trust you and your good lady are well. Many thanks for taking the time to prepare and explain the phenomenal bacon jam. We've seen you do a bacon jam before but this really is next level. Great savoury garlic butter toasted buns. Yes, I agree there's enough Umami goin' on with the Rocket and the Jam, so the Blue Cheese would not be missed. I'm a fan of Fontina Cheese because of the tang and it really melts, so I'm gonna use that rather than Gruyere. A great Burger and worth the time to prep properly. Many thanks for another surprising and worthwhile recipe Greg. Cheers for now, Mike.
You sell yourself short bro. You have a great mind for cooking. Ive tried those burgers and everything you said was spot on. I was never able to put into words why I didnt like it, but you nailed it, and thats exactly what it is. A lot of these highly touted and highly reviewed recipes/burgers are just pretentious chefs being honored for being "unique" and "complicated" for no real reason other than to pat each other on the back. Its elitiesm. I agree with you completely that taste rules all, and that it should always be about what is simple and what tastes good, period, no matter what. Thats why I feel Gordon Ramsay is so good. His recipes are down to earth every day dishes that anyone can make, and beyond all else, it simply tastes good, and is simple to make (he combos tastes and ingredients that always go so well together). And you are again spot on when you say burgers taste way better at medium and or medium-well. I never understood why anyone would want to have their burgers rare or medium rare. It reeks of more eliteism IMO. For steaks thats fine and good, but for a burger you are so on the money when you say a burger should be cooked more, be more crispy etc. Those are the best burgers. Honestly, i think you could create your own burgers, and those burgers would be incredible. I would buy them lol. You know what you are doing🙏I consider you the defacto burger channel on youtube. And youve helped me so much. If not for you I never wouldve known how to make such tasty burgers. And all the advice and help youve given me too by answering all my questions. Youre the best channel brother. You are the best. So kind and so helpful. Thank you again for everything🙏I reccomend your channel to as many people as I can and may the LORD Jesus bless you abundantly and grow your channel beyond your imagination. I get a feeling youre a Christian and that would be awesome for you to confirm 1 day, or have videos where you glorify Christ at the end
My local Grocery Bakery calls them Kaiser rolls, they usually have them for 99¢ each, I use them for Chicken Salad Sandwiches! I've also used them for bigger burgers! Looks Amazing as always! 😊
Thanks Greg! - I've geen making my oun "meatloaf burgers" for a long time with amazing results and success. Same basic principle, but very easy to do. - Cheers!
You need to have a one day RSVP every other month burger blowout, where you grill up one or two of your best burgers, which change every other month. 10 - 15 guys show up and “donate tips” to cover expenses and a profit. Heck, I’d drive from Houston to gobble one up, especially for this “Office Burger”.
That salamander looks like the surface of the sun but hotter! I can see why restaurants like it, it blazing fast, pun intended. The onion compote is just the opposite, slow and complicated. Restaurants like one or the other. At home half an hour is fine, but restaurants want 30 seconds or 3 hour prep. That chefffy burger seems like maybe the kind of burger people who do not like hamburgers would like. Anyway cool video and really cool equipment. I think of both your channels indirectly as a long term product review of outdoor stuff.
Thank you for watching! Yeah, that little outdoor salamander gets up to around 1,500ºF! It's cool but not what I'd call a staple in my backyard! I think your comment is spot-on with many chef-driven burgers out there. Cheers!
Dang, I remember when that place opened! I might have actually gone there, but I for sure did not have a burger. It might have taken a year or two for his burger to gain traction. Really good video!
This is amazing Greg, thanks for all the research Etc. Sometimes actors though look small on camera, but in person, they're huge. 😂😂 (Example, Ben Aflac). Funny!
Sup Greg, looks delicious, I like funk like dry age, blue cheese.. my dad would've loved this! Loved onion soup and so do I, He put Lipton onion soup mix in everything lol, meatballs, meatloaf, burgers, chicken w/pan sauce..his burger sauce was mayo, bitters and Lipton soup mix. Everytime I see 'onion soup' I think of that, Anyways lol, happy father's day bro. Tyvm tc 🍔
You are right Greg. Too much salt because blue cheese has a high quality of sodium. Your onion soup mix is spot on and the arugula has a spicy salty flavor.
Hey! I love your vids, I love hamburgers. Could you make a vid to let me know what you will always need to make a BBQ burger? Maybe even give your advice ect?
Man... Been going to Fathers Office since '09. Can't beat it. Can't repeat it. But I will try your recipe making it. Still doesn't match up to an original FO burger. Just my take however, I'm a local and native. Love the content and Ballistic BBQ stuff. Maybe try smoking the patty and onions?????
Perhaps why in my Country (Germany) is not well developed, I enhoy viewing your Chanel. I also think that amarican food are much tastier than most of my fellow citizens think. Thanks to you for your hard work on your videos
Gruyère cheese and blue cheese interesting combination. Going to make this burger. My Great Pyrenees, my French guard dog Beau, loves Roquefort cheese. I stuck some Stilton cheese 🧀 in his mouth, an English blue cheese, and he spit it out across the room. Roquefort cheese is what I will use. I’m sure I wouldn’t be able to tell the difference, but my Great Pyrenees, Beau, would 😊
Hi Greg, have you been to The Bucket at 4541 Eagle Rock Bld, it's been there since 1935. If you visit I'd be more than happy to host your meal and buy you a beer to say thanks for all the great content you provide.
I agree, Greg. I met Shakira in '07 (?). I would've sworn she was at least 5'10". She's 5'2". (And also the most beautiful woman I've ever seen in real life, I think. Three days before, I met Gwen Stefani - who held the title for THREE DAYS.) 🙃
You need to understand that a lot of people eating in restaurants have not had a good meal at home, they can't cook, so whatever decent thing they eat in a restaurant, they would say it's the best.
@@BallisticBurgers anyone can be anything, so someone called a chef doesn't mean he really can cook or have a good taste in food, and reviewers and reporters have it easy, write a critique without having to do anything...
Went there when it was new. Had heard so much hype, but didn’t know it was their way or the highway. So I tried to order without the onions (hate them) was told “no soup for you!” So I left and went to Tommy’s and got a double chili cheese burger and chili cheese fries. I understand a place not willing to add stuff to a burger. But all I wanted was them to leave something off. Needless to say I never went back. The place is way too pretentious for me.
Agreed, smash burgers are kinda' taking over. I think a lot of restaurants like the idea of making 2 ounce patties, as apposed to using 8 ounces like this one. I have another smash burger coming up, then I'm going to make a transition to grilled and "normal" sized burgers. I need a break from the smashers as well.
Assuming you believe it's a "12 hour" onion caramelization in the first place. I don't. Think about it. 12 hours? Even if it's done in steps me thinks Fathers Office chef just might be exaggerating a bit.
I don't think it was 12 hours of caramelizing. I think they do what I did, simply get the caramelizing going initially. Then, they pop the pot in the oven, and head home for a night of sleep. By the time they return, the onions are fully broken down and all they have to do is spend. a few minutes reducing the soup. I think the 12 hour part is all about convenience more than chef magic.
None of this sounds good. I like French onion soup and it's reductions but on a burger no. I've tried it. I've spent a lifetime cooking onions in various ways. I even roast whole onions as a vegetable. Rule of thumb. If anyone can screw up a burger it's a chef. Next original French onion soup didn't have bacon. It's a peasant food. That's why it's too salty. You did a great job of replicating a horrible over priced burger.❤
Happy Father's Day, all of you dad's out there!
Happy Father's day. Another amazing burger. I absolutely love Maytag blue cheese. Thanks.
Happy father's day Greg. It was a befitting burger.
You too!
Happy Father’s Day Greg
Happy Father's Day, and thanks for the interesting dad burger!
To be honest,
This channel is really underrated, alot of hard work and very informative videos.
Greg .. continue the good work and one day you will make it to the top
I hope so... It can be frustrating at times. But, as long as I'm having fun and I have viewers like you stopping by, I'll keep keep'n on!
@@BallisticBurgers
👍
Greg ..too humble. You are a way better cook than most of the places you visit/copy. Get a ghost kitchen and get it the game!!
Hmmmmm... A ghost kitchen... It's an idea, but I think maybe I'm too old to start a project like that! Cheers!
@@BallisticBurgersI think your having too much fun to screw it up with a commercial venture.
I can understand and imagine what you mean very well. I think the original burger lacks the acid element, I think a little good balsamic vinegar on the rocket would make the whole thing even better. But as always, my greatest respect for the great attention to detail 👍👍👍
Yes, I agree with you on the acid.
This video is outstanding Greg! Most people would not be this honest because they taste the hype instead of the burger. Keep on making this great content!
Outstanding! That onion compote will be fantastic on all sorts of dishes!
That's an outstanding looking burger. Hope you have a Happy Father's Day. Cheers, Greg! 👍🏻👍🏻✌️🍔
Thank you, Dwayne!
Stop just stop. Every time I think you’ve done the best video. You top it.
Happy Father’s Day.
LOL! Happy Father's Day, Pablo!
Greg, first of all Happy Father's Day, and brother you are simply the most tedious person to decide to take burgers to the maximum and definitely worth the efforts that you put into your work. Disciplined and diligent to be outstanding in everything you do. I love your channel.
I also want to add this is the best burger channel on UA-cam.
I might disagree with some of the burgers but that's life.
I like the BBQ channel as well and the only one I watch.
Refreshing analysis, Greg, about all the umami piled on top. It makes you wonder what (or how) the chef was thinking.
Exactly! A little funk goes a long way.
Thanks for the great video, Happy Father's Day Greg
Thank you Kenneth!
Another fantastic trip to burgerville 😊
Thank you Greg!
LOVE your honest reviews and commentary Greg!!! GR8 vid! ~Chris
I LOVE the burger from Father’s Office!!!
My goodness!! That makes me so wanting one! Yummy 🤤
Thanks for watching!
Great review, if you make it again and leave out the blue cheese as you mentioned, maybe Mrs. Ballistic will try some!
Man this sounds like my kind of burger. This channel really is a treasure. You can tell a lot of work goes in to getting to the point "just cooking a burger".
At heart I'm a simple kind of burger-man. Good bun, good patty, american cheese (my homemade version if available). But you've pushed me out of my comfort zone and into trying out burgers with a lot of stuff on them or weird stuff on them. Keep up the good work. All the best from Sweden 🤘
Good lord, that burger looks awesome!! Happy Father’s Day Greg. 👍
Thank you! And if you're a dad, Happy Fathers Day to you as well!
Great honest review. I’m coming to your outdoor patio for my next burger
Maytag Dairy Farms former Chairman of the Board, Fritz Maytag was the man who created the craft brewing industry in the US when he bought Anchor Brewing Company of San Francisco in 1965. Sapporo bought it in 2017, and closed it down last year. The founder of Chobani yogurt just bought the brewery and is bringing it back.
You're a chef in my book, Greg! Thanks for another awesome work of art.
Thank Greg for another great video 👍
Hi Greg, it's Mike Florence and I trust you and your good lady are well. Many thanks for taking the time to prepare and explain the phenomenal bacon jam. We've seen you do a bacon jam before but this really is next level. Great savoury garlic butter toasted buns. Yes, I agree there's enough Umami goin' on with the Rocket and the Jam, so the Blue Cheese would not be missed. I'm a fan of Fontina Cheese because of the tang and it really melts, so I'm gonna use that rather than Gruyere. A great Burger and worth the time to prep properly. Many thanks for another surprising and worthwhile recipe Greg. Cheers for now, Mike.
Thank you, Mike! With a few mods, this would truly be a perfect burger!
You sell yourself short bro. You have a great mind for cooking. Ive tried those burgers and everything you said was spot on. I was never able to put into words why I didnt like it, but you nailed it, and thats exactly what it is. A lot of these highly touted and highly reviewed recipes/burgers are just pretentious chefs being honored for being "unique" and "complicated" for no real reason other than to pat each other on the back. Its elitiesm. I agree with you completely that taste rules all, and that it should always be about what is simple and what tastes good, period, no matter what. Thats why I feel Gordon Ramsay is so good. His recipes are down to earth every day dishes that anyone can make, and beyond all else, it simply tastes good, and is simple to make (he combos tastes and ingredients that always go so well together). And you are again spot on when you say burgers taste way better at medium and or medium-well. I never understood why anyone would want to have their burgers rare or medium rare. It reeks of more eliteism IMO. For steaks thats fine and good, but for a burger you are so on the money when you say a burger should be cooked more, be more crispy etc. Those are the best burgers. Honestly, i think you could create your own burgers, and those burgers would be incredible. I would buy them lol. You know what you are doing🙏I consider you the defacto burger channel on youtube. And youve helped me so much. If not for you I never wouldve known how to make such tasty burgers. And all the advice and help youve given me too by answering all my questions. Youre the best channel brother. You are the best. So kind and so helpful. Thank you again for everything🙏I reccomend your channel to as many people as I can and may the LORD Jesus bless you abundantly and grow your channel beyond your imagination. I get a feeling youre a Christian and that would be awesome for you to confirm 1 day, or have videos where you glorify Christ at the end
I appreciate your kind words and support brother! Thank you very much!
An all around funky burger, Greg. (... probably a bit "over the top" for my taste.) Great build, sir..!!
My local Grocery Bakery calls them Kaiser rolls, they usually have them for 99¢ each, I use them for Chicken Salad Sandwiches! I've also used them for bigger burgers! Looks Amazing as always! 😊
Fantastic cook, as always! I Love blue cheese on a burger and I bet that bacon/onion concoction was wonderful.
Appreciate your stopping by!
Thanks Greg! - I've geen making my oun "meatloaf burgers" for a long time with amazing results and success.
Same basic principle, but very easy to do. - Cheers!
Greg love th review. Great work.
That looks insanely delicious! Sweet onions are always a favorite of mine👍😊
Thank you, Bobbi! It was good!
YOU KILLED IT AGAIN GREG
Thank you, David!
You need to have a one day RSVP every other month burger blowout, where you grill up one or two of your best burgers, which change every other month. 10 - 15 guys show up and “donate tips” to cover expenses and a profit.
Heck, I’d drive from Houston to gobble one up, especially for this “Office Burger”.
Something to think about!
Yummy .. Thanks .. 🙂👍🥂
Thank you for watching!
That salamander looks like the surface of the sun but hotter! I can see why restaurants like it, it blazing fast, pun intended. The onion compote is just the opposite, slow and complicated. Restaurants like one or the other. At home half an hour is fine, but restaurants want 30 seconds or 3 hour prep. That chefffy burger seems like maybe the kind of burger people who do not like hamburgers would like. Anyway cool video and really cool equipment. I think of both your channels indirectly as a long term product review of outdoor stuff.
Thank you for watching! Yeah, that little outdoor salamander gets up to around 1,500ºF! It's cool but not what I'd call a staple in my backyard! I think your comment is spot-on with many chef-driven burgers out there. Cheers!
Dang, I remember when that place opened! I might have actually gone there, but I for sure did not have a burger. It might have taken a year or two for his burger to gain traction. Really good video!
Thank you for driving 4 hours road trip for your viewers. Legend.
This is amazing Greg, thanks for all the research Etc. Sometimes actors though look small on camera, but in person, they're huge. 😂😂 (Example, Ben Aflac). Funny!
Very true!
Sup Greg, looks delicious, I like funk like dry age, blue cheese.. my dad would've loved this! Loved onion soup and so do I, He put Lipton onion soup mix in everything lol, meatballs, meatloaf, burgers, chicken w/pan sauce..his burger sauce was mayo, bitters and Lipton soup mix. Everytime I see 'onion soup' I think of that, Anyways lol, happy father's day bro. Tyvm tc 🍔
LOL! Yeah, Lipton Soup mix was a very 1970s thing! Cheers, Ronald!
That new lone star grill and porter road = KILLER 🎉
Hey Greg, awesome video as usual. Suggestion: how about you doing the L&L burger or Outlaw Jack burger from Leroy & Lewis?
Great suggestion, Michael!
Seriously, Greg makes the best copycat burgers on UA-cam.
You are right Greg. Too much salt because blue cheese has a high quality of sodium. Your onion soup mix is spot on and the arugula has a spicy salty flavor.
Hey! I love your vids, I love hamburgers. Could you make a vid to let me know what you will always need to make a BBQ burger? Maybe even give your advice ect?
Man... Been going to Fathers Office since '09. Can't beat it. Can't repeat it. But I will try your recipe making it. Still doesn't match up to an original FO burger. Just my take however, I'm a local and native. Love the content and Ballistic BBQ stuff. Maybe try smoking the patty and onions?????
Happy Father's Day...🌴👍
Perhaps why in my Country (Germany) is not well developed,
I enhoy viewing your Chanel.
I also think that amarican food are much tastier than most of
my fellow citizens think.
Thanks to you for your hard work on your videos
That's Amore, Greg 👋🏻🤤🍻🇮🇹
Gruyère cheese and blue cheese interesting combination. Going to make this burger. My Great Pyrenees, my French guard dog Beau, loves Roquefort cheese. I stuck some Stilton cheese 🧀 in his mouth, an English blue cheese, and he spit it out across the room. Roquefort cheese is what I will use. I’m sure I wouldn’t be able to tell the difference, but my Great Pyrenees, Beau, would 😊
Hi Greg, have you been to The Bucket at 4541 Eagle Rock Bld, it's been there since 1935. If you visit I'd be more than happy to host your meal and buy you a beer to say thanks for all the great content you provide.
Doesnt look bad at all, Happy Fathersday ;)
Cheers! Same to you!
Amazing looking burger Greg. No doubt your burger is better.
Tell me you made more than one...😅
I agree, Greg. I met Shakira in '07 (?). I would've sworn she was at least 5'10". She's 5'2". (And also the most beautiful woman I've ever seen in real life, I think. Three days before, I met Gwen Stefani - who held the title for THREE DAYS.) 🙃
You need to understand that a lot of people eating in restaurants have not had a good meal at home, they can't cook, so whatever decent thing they eat in a restaurant, they would say it's the best.
Yes, but a lot of the people saying this is the "best" are chefs and reporters for magazines like Bon Appétit.
@@BallisticBurgers anyone can be anything, so someone called a chef doesn't mean he really can cook or have a good taste in food, and reviewers and reporters have it easy, write a critique without having to do anything...
Medium is perfect 👌🏻
👍❤️
🔥🔥🔥🔥🔥
Went there when it was new. Had heard so much hype, but didn’t know it was their way or the highway. So I tried to order without the onions (hate them) was told “no soup for you!” So I left and went to Tommy’s and got a double chili cheese burger and chili cheese fries.
I understand a place not willing to add stuff to a burger. But all I wanted was them to leave something off. Needless to say I never went back. The place is way too pretentious for me.
Nice to see a thicker medium rare burger for a change. The whole world seems to be taken over by the smash burger.
Agreed, smash burgers are kinda' taking over. I think a lot of restaurants like the idea of making 2 ounce patties, as apposed to using 8 ounces like this one. I have another smash burger coming up, then I'm going to make a transition to grilled and "normal" sized burgers. I need a break from the smashers as well.
How about xo burger from vienna Austria? I know that burger well. Interesting what you csme up with.
Is that el patron behind you with the lid open?
Yes, Mike. I cooked the burger on El Patron. Actually, this was my first cook on that grill! I seasoned the grill up the day before I shot this.
sheeesh
The bun looks like a German "Brötchen".
cover that dji logo please
WTF? 0:45 Yelp is still around? After all the small businesses they ruined with their racketeering why are you giving them any voice? Greg, 😞
Assuming you believe it's a "12 hour" onion caramelization in the first place. I don't. Think about it. 12 hours? Even if it's done in steps me thinks Fathers Office chef just might be exaggerating a bit.
I don't think it was 12 hours of caramelizing. I think they do what I did, simply get the caramelizing going initially. Then, they pop the pot in the oven, and head home for a night of sleep. By the time they return, the onions are fully broken down and all they have to do is spend. a few minutes reducing the soup. I think the 12 hour part is all about convenience more than chef magic.
None of this sounds good.
I like French onion soup and it's reductions but on a burger no.
I've tried it.
I've spent a lifetime cooking onions in various ways.
I even roast whole onions as a vegetable.
Rule of thumb.
If anyone can screw up a burger it's a chef.
Next original French onion soup didn't have bacon.
It's a peasant food.
That's why it's too salty.
You did a great job of replicating a horrible over priced burger.❤
Been there but I'm not a fan of thick burgers. I'll take a double thin burger all day every day over a single thick burger.
Yeah, I like them more on the thinner side as well.
Weird. It does seem like a burger from 25 years ago. I'm not seeing it.
You cant recreate this burger. Its that good