Burger Brûlée Copycat Recipe! | Amazing Bacon Cheeseburger!
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- Опубліковано 10 чер 2023
- Burger Brûlée is truly a one of a kind cheeseburger, and I'm serious when I say that. I've cooked up 100s of burgers, many of which were "copycats" and this is a first. And it totally works! Cooked this up on my wildfireoutdoorliving.com/the...
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That is a true work of art. I think Greg has outdone himself with this one!
Melhor canal de hambúrgueres do UA-cam.
Amazing how the humble ‘burger’ is actually the ultimate food. So many possibilities, variations & cooking methods. But all just sold as burgers. 😮
1000% lol, a burger can hit every spot on the pyramid 👊🥳🤣, enjoy 🍺🍔
I literally spent more than 2 Decades cooking Burgers and Cheeseburgers, but I think my personal favorite is a Mushroom Swiss Gruyere and Extra Sharp Cheddar with Carmalized Onions and deep fried poblano chips and Bacon did I mention that. I am getting hungry and I have a salad and an egg salad sandwich 🙁...
But for a limited time we had a Pizza Burger and It was good with Mozzarella Cheese, It was better when I made it Spicy 🔥 with the Cherry Peppers, not too many people ordered it but some did, it was discontinued, Hahahahahahahaha 😂!!!
Now that I think 🤔 about that I wish I could remember that exact recipe for the pizza sauce that we would put on the burgers and what brand of Mozzarella Cheese that was. Wait the pizza sauce was made fresh and had onions peppers and garlic and tomatoes, very important half of the tomatoes were marinated in olive oil and Fresh Herbs. And then slowly you either grill or Pan Fry the burger. We would then put that fresh Mozzarella on top. But the Kicker is that it was a BBQ restaurant with a Grandfathered in Indoor BBQ Pit, So the Burger was also getting a Strong Dose of Hickory Wood Smoke Flavour 👍!!!
Thanks Greg - Burgers never get old. - Cheers!
Beautiful burger! I keep a couple jars of fermented red onions in my fridge at all times. They are good on burgers, burritos, tacos, and even steak. They sit beside the fermented jalapeno slices. I like the flavor better than vinegar pickled onions, plus they are good for your gut health.
Burger looks pretty! Hope it tastes good though. Lets see💪🏼
That burger is a work of art. It looks great. Cheers, Greg! 👍🏻👍🏻✌️🍔
best looking burger I've ever seen no lie
Do 50/50 red wine vinegar and normal vinegar on your red onions, the color gets even better
I am one of those that don't like egg on my burgers. I don't think it adds much in the way of flavor (aside from the visual qualities of course). Everything else looks amazing though!
I always look forward to your newest cooks!! Keep them coming!!!!! 😮
Please do the Father's Office Burger, thanks! Loved to see the construction on this one!
Looks like a great burger, and one I will definitely try to replicate. (..but I'll cook my egg over-medium.)🙂
Just awesome
Looks great!!!
Awesome you did it!
That is one good looking burger. The sugar in the bun is an interesting addition.
Wow dude. That thing is a beautiful beast! I feel too full just watching this video!
Love having Havarti cheese on my burgers, what a nice flavor compliment!!
Looks delicious....👍👍
Love egg on a burger, looks like a winner to me!
BB,🍔HAMBURGER LOOKS DELICIOUS😋👍🏿👍
Man that looks amazing! And that car sounded like a Mustang LOL!
I see Ballistic Burgers, I click like.
Amazing looking burger!!! Good job on recreating it! What beer would you pair with it? Thanks for the great video and keep up the great work!
That is one fine looking beast of a burger!
burgers are my fav and your stuff looks always so awesome.I make all kinds ( my favorite is a Rueben burger) but i also do pickled red onions but add fresh habaneros in there.
The burger sauce definitely doesn't have any pickles it's more of a horseradish Mayo that's sweetened with something extra other than ketchup so it isn't super red and there's definitely no celery salt. Also the burnt sugar definitely isn't bitter at all and it's delicious
Honestly, I would place this burger in your Top 5 best burgers.. Great job !!
Ohh and the thousand island, a couple more tips. A dash of Worsechire sauce and Soy sauce and Fresh Herbs if you have them, like Baby Dill and Thyme, perhaps Oregano... Fresh grated ginger and Fresh Ground Peppercorn Medley 😋!!!
Oooh that hunch on the burger was great. Guy Fieri has nothing on your hunch! Fantastic burger, I wanna steel that brulee on the buns for my next burger!
How many ounces are the patties, diameter and thickness?
I retrofitted a cast iron tortilla press and made various sized diameter and thickness rings to make patties.
It converts back to a tortilla press in seconds.
Did this by making a hinge extension on the press with different height holes for the hinge pins.
My favorite is the 4 1/2inch diameter by 1 1/16th ring.
It makes slightly over 5.3 ounce patties, basically a 3rd of a pound.
It is made from an electrical PVC conduit coupling cut out on my lathe.
Another one is 1 inch thick.
I use cling wrap and set it in the ring.
Put weighed out amount of meat in fold over wrap.
Press and fold over wrap and freeze.
The patties aren't over worked and freeze this way for months without freezer burn.
Take out and let get to a simi soft freeze and put on the hot skillet and cook.
This allows the crust to form like a smash burger but not over cook the meat.
Nor does it make the patties tough.
Terrific all around, Greg! I'd go for just one patty but that's just me.
Super interesting idea for that burnt sugar crust on the bun. Sometimes we need something out of the box to get our creative juices going. Thanks for sharing brother!
Brother, you gotta open up a stand, truck, or brick & mortar so we can go experience your masterpiece’s ✊🏼🧐…IJS! awesome episode 🫡👊🏼😎🤙🏼
Again what a wonderful Burger 👍👍👍
The one at PVBC is about 1/3 the size of the one you made. I wish they were as big as your version.
oh that is an amazing idea. i want to start doing this with so many things now.
i wonder if you can double down and
- toast the bun first, then put sugar on it and
- toast it again on the flat top
because i wonder if the sugar browns at a lower temp than the bun does.
also, what if you didn't put any sugar in the onions, and put more sugar on the bottom bun to brown/caramelize?
What do you think of ciabatta bread as a burger bun?
I use ciabatta as burger buns, it is so far my absolute favorite. I do however toast mine with mayonnaise. Idk how you feel about mayo as a toasting replacement for butter, but I only do so due to affordability, taste and to fill in the air pockets. Amazing video right away and recently was working on a burger involving pickled red onions and its worth it my man!
Mmm yes that's one fine burger. Lots going on with the brulee and sauce.
I wonder if golden syrup would work in place of the sugar.
Fantastic stuff Greg.
Cheers 👍🤤😀
Watching you topping that burger was sooo satisfying!! Haha I love it! It looks amazing!
Amazing burger.
That looks awesome - having gone through your videos, one maybe silly question: what size would your buns / patties be normally.
Here in Europe there is 5‘‘ and 4‘‘ and I find the 5‘ needs about a 5,5‘‘ patty which is sometimes huge.
More is good, and to much is just right. 😊
Ok, If you have to do a Thousand Island type Dressing, these are my humble suggestions. Start with Duke's Mayonnaise because that is Non -Negotiable, spicier Peppers and Roasted Elephant Garlic and Fried Poblano Chips. By the way Thank You for teaching me how to fry Poblano Chips 👍!!!
🔥🔥🔥🔥🔥🔥
When the yolk burst the same thing happened in my britches.
Is there a reason for the turbinado sugar over using regular? Just curious.
Sup Greg, I'd try eating that, amazing still what can make from a simple burger to make different 👊, had a pub burger Monday just tomato and light toasted fresh bun and ketchup, Kraft chipotle mayo lol. Last summer made the basic burger sauce at friends house but only had sweet relish, now everyone asks for both sweet relish and a dill relish sauce, yea making sauces this year but make me happy, damn have pickled onions in jars from last year, have to get daughter to check if good still 😂🤣🤷, great to see ya bro, hope summer starting well, tyvm tc 🍔🥩
I think I would want to experiment with Colman's English mustard.
Bear in mind it's very hot and spicy. So start out easy and ramp it up slowly.
It looks Amazing ✅. But just a single Patty would be Fantastic. That Burger is just too Massive 😂😂. Thank You So Much Greg Another Burger Masterpiece Cheers 🍻
Greg, I didn’t hear you mention anything about the beef in your critique. I know you use quality beef in all your burgers, so maybe too much going on here for my taste??..I like contrast in flavour and texture, but I always want the star to be the beef…just my opinion. Another great vid, appreciate your work. Cheers! 🇨🇦
I need that hat! When are you going to start selling those? Love the channel. Thanks
I think a little dash of maple syrup would round this Brulé Burger even more. Or brush the bacon stripes at the end to caramelize as well. Then the sweet, sour, and the fattiness of the burger will be a firework in your mouth.
Ultimate diner style cheeseburger. Egg works so do yourself a favor and try it.
I’m sure that burger is delicious but I like my burger as simple as possible.
This burger is way larger than I would eat but I appreciate it anyway.
👍
What ever happened to your outdoor 4WD stuff? That was entertaining
I'll be doing some. Had a bunch of stuff that going on that took my rig out of commission. It's up and running now, but I pretty much missed desert season. We're planning a trip to the Lost Coast in a few months. Sorry!
its the sugar that is burnt... brûléed.
I would love seeing a clone of the Fuddruckers Hot Rocks burger… They discontinued it and every recipe for a chipotle sauce is a mayo and this sauce is not mayo based
🙂👍🍺
Can u make tacos
Hi Greg, I would really like you to make a Dutch style burger. Young Gouda cheese is probably one of the best cheeses in the world 😊
Great looking Burger!! Funny question,, Were you a Cop in your pasts life, lol You look like a cop or military man?😂 I assume you can handle a firearm better than a grill?! 😂
I don't understand the fascination with a burger built so big that it's difficult to eat. A burger should be small enough to bite and still stay together.
First here. Cheers!🎉
It should be written ''brûlé'' because in french a burger is masculine. Crème Brûlée per example is feminine, that's why there's an E at the end ;)
what a mess, lol
nothing new or new, the same of the others channel . ihei. but good lock.
Love all your cooks and channels. I've been a log time subscriber. I do remember seeing you in a video in your hometown of San Diego with a famous chef. I believe it was Hodads. It was a very quick shot of you. Lol!!!
instead of bruléing, I bake the bacon strips in the oven covered with some maple syrup. With respect from a Belgian (ballistic) burger fan.