Everything Bruno creates is a masterpiece, he is not a chef, he is an artist. I first came across him many years ago when I made his chocolate eclairs, they came out perfectly but I hadn't saved the video and for some reason I could never find the video again and didn't know his name or enough details to find it again. About a year or so back I finally found him again and made the eclairs again and they came out even better than the first time, even though I may not make everything he does I still love watching his work.
Bro is a legend, I subscribed to his channel around 10 years ago to make croissants he made making them look so easy I learnt quickly he truly is a master at his craft
I love your channel. I was recommended to it by Chef Jean Pierre. I never dreamed of putting Gorgonzola in a burger, but what a stunning idea. I salute you. Thank you so much.
That patty is a miniature meatloaf - sacrilege. Quality meat needs no additives. In any case, I'd take a crispy-edged smash burger over a thick patty any day.
Just made it. And it was really incredible. I didn't expect that but I liked those buns more than the usaul brioche buns. Store-bought bretzel buns are rather firm and dry but not this ones. Perfect texture.
Some people would consider it sacrilege to mix eggs, shallots and ginger into the meat. In some jurisdictions, it would even be _illegal_ to sell a patty that is not 100% beef as a "hamburger" (no kidding). But I have no doubt that that would taste amazing (to someone else who eats meat)
@@Overdosive yeah, it's technically not a meatloaf, but it's not a burger either. It's a sausage patty sandwich. And I'm sure it's fantastic one at that. But a burger patty is not filled with flavorings or binders, and isn't this aggressively worked. Goes to show that, no matter how skilled as a chef you are, and he's far more skilled than I'll ever be, you can always misunderstand the purpose of a dish (cue to Gordon Ramsay messing up a grilled cheese).
I can't believe the amount of comments left by the recipe police a.k.a. armchair cooks, criticising how Bruno Albouze makes a burger. I mean, he used to work for for Alain Ducasse. If you come back to earth, he might teach you one thing or two!
I never realized as a Brooklyner how much the French enjoy hamburgers until I went to Bistro Boulud in Manhattan one night and the maitre D was conversing with some tourists from France that he served hamburger and frits
Sorry - I am afraid to question this: but is it a burger? Burgers are like steaks: unadulterated - seasoned outside. Onions inside? And egg? That might be breaking the internet.
Ingredients 850 g pretzel buns 250 g mayonnaise 480 g gorgonzola cheese 1 lettuce heart head washed 1 kg better boy hybrid seeds tomatoes or similar varieties Pickled Red Onions 300 g red onion, thinly sliced 400 g Balsamic vinegar 50 g sugar 15 g crushed garlic 1 bay leaf Burger Patties 1800 g tenderloin scraps, chuck roast, short ribs... 75 lean/25 fat 250 g shallots 20 g butter 20 g oil 30 g fresh ginger 5 g ground black pepper 100 g eggs*
Au début je trouvais votre diction un peu étrange, et maintenant je fais découvrir vos vidéos à tout le monde en défendant votre façon de parler, c'est CA la loyauté
il est juste insupportable. 1ere et dernière video que je regarde. Dommage le contenu avait l'air d’être de qualité mais c'est trop pour moi j'ai juste envie de lui mettre des claques quand je l'entends.
@@maximegandolfi651 c'est son gimmick marketing pour être identifiable aux USA en tant que cuisinier français... Il a pas le choix. C'est le contenu qui compte ! Mais libre à vous de ne pas supporter
Just keep watching this on repeat - about time I get that handcrank meatgrinder I've been meaning to! Loved the french touch on the patty-seasoning, have to try it👌
Clicked immediately just to hear that magnificent voice say hamburger
lol
So did I!
Loser
Everything Bruno creates is a masterpiece, he is not a chef, he is an artist. I first came across him many years ago when I made his chocolate eclairs, they came out perfectly but I hadn't saved the video and for some reason I could never find the video again and didn't know his name or enough details to find it again. About a year or so back I finally found him again and made the eclairs again and they came out even better than the first time, even though I may not make everything he does I still love watching his work.
ua-cam.com/video/LT7MIfTzNhM/v-deo.html this one?? ua-cam.com/video/GewXWBWqQ0c/v-deo.html or this?
Bro is a legend, I subscribed to his channel around 10 years ago to make croissants he made making them look so easy I learnt quickly he truly is a master at his craft
Bruno could make a living doing cooking demonstration parties for Bachelorette parties. No Magic Mike required.
C'est une tuerie. Ya rien à dire juste magnifique. Merci beaucoup chef.
I love your channel. I was recommended to it by Chef Jean Pierre. I never dreamed of putting Gorgonzola in a burger, but what a stunning idea. I salute you. Thank you so much.
I'd be pounding on the counter, too ... beyond compare, Bruno!
That patty is a miniature meatloaf - sacrilege. Quality meat needs no additives. In any case, I'd take a crispy-edged smash burger over a thick patty any day.
Rare burger - it's a beautiful thing
Just made it. And it was really incredible. I didn't expect that but I liked those buns more than the usaul brioche buns. Store-bought bretzel buns are rather firm and dry but not this ones. Perfect texture.
Me too!
Three french videos then borger. Man knows his audience
I have not made breakfast yet and now I want a perfect burger like this :)
u know your stuff, respect.
A true renaissance Man
That’s beyond burger Chef.
ginger in the meat? I don't know. It sounds like it would disturb the classic flavors.
Red. Plump and Juicy. I'm taking notes.
Amazing chef
j'ai pas de mots tellement j'ai faim maintenant !
Yes. Always toast the bun. No excuses.
never toast teh bun
Damn... that burger looks amazing.
Naaaah disagree... This man is too finesse to know how to make the best hamburger...
Some people would consider it sacrilege to mix eggs, shallots and ginger into the meat.
In some jurisdictions, it would even be _illegal_ to sell a patty that is not 100% beef as a "hamburger" (no kidding). But I have no doubt that that would taste amazing (to someone else who eats meat)
That’s a fancy burger. ✨
As a dinner, spread on a plate, this looks pretty good, but as a 'burger, it lookslike something fit for a glutton!!
Looks delicious! Well done! Thank you!
Haven't made it but I'm feeling rather skeptical regarding the ginger.
Mouth watering deliciousness 😮
ginger in burger? i dont know man
oh la la, j'en veux un
Praise Jesus!
Im drooooooling
i have been waiting for the moment when i got to hear if the pink panther hamburger joke was accurate or not. we did it everyone!
Le Burger! Merci Chef!
Theyre so fancy but... Ron Swansons burgers are still better. Its a fact.
🌸🌹🌺♥️🤗
kewl
C'est top mon ami!
Those salad leaves didn't look home-made
I came.
Chef no disrespect but ginger ? Nononon monsieur.
Bangin bro
No way. Beef has to be char grilled for the best flavour.
that looks like the best burger ive ever seen
This is not a burger. I think you are very mistaken, Bruno. This in fact is a work of art!
It's a fucking meatloaf
He is dead.
@@BrunoAlbouze 😂🤣 the driest humor i ever whitnessed
@@SwissMarksman No, it's not. He didn't add breadcrumbs.
@@Overdosive yeah, it's technically not a meatloaf, but it's not a burger either. It's a sausage patty sandwich. And I'm sure it's fantastic one at that. But a burger patty is not filled with flavorings or binders, and isn't this aggressively worked. Goes to show that, no matter how skilled as a chef you are, and he's far more skilled than I'll ever be, you can always misunderstand the purpose of a dish (cue to Gordon Ramsay messing up a grilled cheese).
Bruno can make an ordinary into magic. Wow 👌
I can't believe the amount of comments left by the recipe police a.k.a. armchair cooks, criticising how Bruno Albouze makes a burger. I mean, he used to work for for Alain Ducasse. If you come back to earth, he might teach you one thing or two!
I never realized as a Brooklyner how much the French enjoy hamburgers until I went to Bistro Boulud in Manhattan one night and the maitre D was conversing with some tourists from France that he served hamburger and frits
McBruno”s…..
Sorry - I am afraid to question this: but is it a burger? Burgers are like steaks: unadulterated - seasoned outside. Onions inside? And egg? That might be breaking the internet.
The ginger is weirder
@@llamzrt ginger is for meat
In Sweden, you would have to call that a "meatball" or you would break not just the Internet, but _the_ _law_ (if you were about to serve it someone)
You are the best 👍
That's a four Michelin Star burger right there.
When AlBouzo makes the burger 🍔 💘
The real gorgeous is YOU, Bruno.
Thank you so much.
Regards form Egypt
Probably one of the best in the world
Why do I do this to myself?! Do not watch this on an empty stomach 😩
L'ajout de gingembre est une idée alléchante.
Merci chef!
NO BADGE
NO BAD
The purks of being in kitchens for 32 yrs. Makes this dish including the bun a cake walk! 🤣😏🤌🤌
Right! And the mayonnaise
And his own ground beef
Touche'
And it's only the French that can make a perfect burger. Thank you very much!
Hahaha.
Good hamburgers.
eggs on the hamburger?
looks delicious
Ginger???
They look divine. My sister would never eat one because she hates bleu cheese of any variety. Me? I LOVE gorgonzola.
Yine yıktın bizi be Bruno... 😍🍀
Je salive en voyant ce délicieux gros burger 🍔 miam miam 🤤
Am sure it'll be spot on as always!
Someone mustve finished watching The Menu!
Eggs in a Hamburger? Common man ...
why not? are you the hamburger gatekeeper? the end result of his burger looks extremely good.
Just like in hachis, tomates farcies, galette. To keep the meat together
@@n9ne I mean why not call it a Meatloaf at this point?
@@SwissMarksman meatloaf is called that because of the breadcrumbs not cause of the egg.
Bruno, was this video idea inspired by the movie "The Menu"?
Ingredients
850 g pretzel buns
250 g mayonnaise
480 g gorgonzola cheese
1 lettuce heart head washed
1 kg better boy hybrid seeds tomatoes or similar varieties
Pickled Red Onions
300 g red onion, thinly sliced
400 g Balsamic vinegar
50 g sugar
15 g crushed garlic
1 bay leaf
Burger Patties
1800 g tenderloin scraps, chuck roast, short ribs...
75 lean/25 fat
250 g shallots
20 g butter
20 g oil
30 g fresh ginger
5 g ground black pepper
100 g eggs*
Au début je trouvais votre diction un peu étrange, et maintenant je fais découvrir vos vidéos à tout le monde en défendant votre façon de parler, c'est CA la loyauté
il est juste insupportable. 1ere et dernière video que je regarde. Dommage le contenu avait l'air d’être de qualité mais c'est trop pour moi j'ai juste envie de lui mettre des claques quand je l'entends.
@@maximegandolfi651 c'est son gimmick marketing pour être identifiable aux USA en tant que cuisinier français... Il a pas le choix. C'est le contenu qui compte ! Mais libre à vous de ne pas supporter
Just got ankarsrum meat grinder for making cat food. Gonna have to try this out!
3:44 Is that a medium rare burger?
You missed the condiments. They need to be on top of the burger. The front uppers can cut the tomato first.
I wood lick to buy a damburger... 🤣🤣👍👍
>80/20 is healthfood
This man gets it.
30% fat. This man burgers.
that red onions pickle look so tempting.
I'll take 2 for $200 please... I wish
That burger is a work of art!
Ginger..... interesting
Why do you do this to me?
Much respect.
Ya kicha ha Burger
Just keep watching this on repeat - about time I get that handcrank meatgrinder I've been meaning to! Loved the french touch on the patty-seasoning, have to try it👌
hamburger
Super !!!
human
WOW!!!
🥰🥰🥰🥰🥰
Mais oui!
DAYYYYYYYYYUMMMMMMMM
👌
I have absolutely no criticisms. This is a wonderful burger. And the ginger is a nice touch. Good digestion!
All that's missing is your take on the fried chicken sandwich, and we have the holy duo to beat Joshua Weissman!
smash burger
Amazing!!!😋😋😋
My head just exploded
Delicious 😋😋😋😋