we all love a burger and this time I reckon I’ve cracked the ultimate one my
reckon I’ve cracked the ultimate one my
reckon I’ve cracked the ultimate one my friend Christian is an expert in all
friend Christian is an expert in all
friend Christian is an expert in all things barbecue so he’s come to help me
things barbecue so he’s come to help me
things barbecue so he’s come to help me cook it and eat it
cook it and eat it
cook it and eat it first up go to your butchers and ask him
first up go to your butchers and ask him
first up go to your butchers and ask him for chuck steak it’s got incredible
for chuck steak it’s got incredible
for chuck steak it’s got incredible flavor
flavor
flavor it’s the classic meat for a classic
it’s the classic meat for a classic
it’s the classic meat for a classic burger divide it into four so that’s 800
burger divide it into four so that’s 800
burger divide it into four so that’s 800 grams here that’s 200 gram patties you
grams here that’s 200 gram patties you
grams here that’s 200 gram patties you want to make your patties just a bit
want to make your patties just a bit
want to make your patties just a bit bigger than the bun because you will get
bigger than the bun because you will get
bigger than the bun because you will get some shrinkage I’m making two pickles
some shrinkage I’m making two pickles
some shrinkage I’m making two pickles with a few crinkle-cut gherkins and a
with a few crinkle-cut gherkins and a
with a few crinkle-cut gherkins and a little bit of chilli plus a second with
little bit of chilli plus a second with
little bit of chilli plus a second with finely sliced red onion white wine
finely sliced red onion white wine
finely sliced red onion white wine vinegar and a pinch of salt I’m gonna do
vinegar and a pinch of salt I’m gonna do
vinegar and a pinch of salt I’m gonna do a bit of a J sells okay two heaped
a bit of a J sells okay two heaped
a bit of a J sells okay two heaped tablespoons of mayo 1 tablespoon of
tablespoons of mayo 1 tablespoon of
tablespoons of mayo 1 tablespoon of ketchup Worcestershire sauce important a
ketchup Worcestershire sauce important a
ketchup Worcestershire sauce important a little swig or two Tabasco I love this
little swig or two Tabasco I love this
little swig or two Tabasco I love this little port laid rocks and then a little
little port laid rocks and then a little
little port laid rocks and then a little tinkle of bourbon okay and just a tiny
tinkle of bourbon okay and just a tiny
tinkle of bourbon okay and just a tiny dribble of your onion vinegar iceberg
dribble of your onion vinegar iceberg
dribble of your onion vinegar iceberg when it kind of gets dressed in that
when it kind of gets dressed in that
when it kind of gets dressed in that it’s kind of like half soft half crunchy
it’s kind of like half soft half crunchy
it’s kind of like half soft half crunchy I’m nicking this do this is it really
I’m nicking this do this is it really
I’m nicking this do this is it really good are you happy about this I’m really
good are you happy about this I’m really
good are you happy about this I’m really good let’s get grilling
good let’s get grilling
good let’s get grilling pat the burgers with oil and season with
pat the burgers with oil and season with
pat the burgers with oil and season with salt and pepper you can see already like
salt and pepper you can see already like
salt and pepper you can see already like the fat start to cinder off hit the
the fat start to cinder off hit the
the fat start to cinder off hit the coals and that’s sort of Pelt in smoke
coals and that’s sort of Pelt in smoke
coals and that’s sort of Pelt in smoke back up and kissing the meat this is
back up and kissing the meat this is
back up and kissing the meat this is what barbecue is all about whether it’s
what barbecue is all about whether it’s
what barbecue is all about whether it’s charcoal or wood go and get the
charcoal or wood go and get the
charcoal or wood go and get the american-style mustard and we go get a
american-style mustard and we go get a
american-style mustard and we go get a paintbrush see you one side of the
paintbrush see you one side of the
paintbrush see you one side of the burger and then we turn it and then that
burger and then we turn it and then that
burger and then we turn it and then that seared side we brush and then we see the
seared side we brush and then we see the
seared side we brush and then we see the mustard seed side and then we brush the
mustard seed side and then we brush the
mustard seed side and then we brush the other side so we do two normal cooks and
other side so we do two normal cooks and
other side so we do two normal cooks and then 2 mustard cooks this is going to
then 2 mustard cooks this is going to
then 2 mustard cooks this is going to create a lovely kind of huh me gorgeous
create a lovely kind of huh me gorgeous
create a lovely kind of huh me gorgeous mustard bug
mustard bug
mustard bug it’s smoked bacon when the fats doing
it’s smoked bacon when the fats doing
it’s smoked bacon when the fats doing that and you just know you’re
that and you just know you’re
that and you just know you’re caramelizing and creating flavor cheese
caramelizing and creating flavor cheese
caramelizing and creating flavor cheese – nice slices I’m using red Leicester I
– nice slices I’m using red Leicester I
– nice slices I’m using red Leicester I dubbed the king of the grill use any
dubbed the king of the grill use any
dubbed the king of the grill use any cheese you fancy as long as it’s a good
cheese you fancy as long as it’s a good
cheese you fancy as long as it’s a good tasty melter and now Oh we put the dome
tasty melter and now Oh we put the dome
tasty melter and now Oh we put the dome over yeah okay so that’s turning into an
over yeah okay so that’s turning into an
over yeah okay so that’s turning into an oven and it’s just gonna let that cheese
oven and it’s just gonna let that cheese
oven and it’s just gonna let that cheese melt just sad it’s already starting to
melt just sad it’s already starting to
melt just sad it’s already starting to do its magic it’s starting to do its
do its magic it’s starting to do its
do its magic it’s starting to do its magic and I’m just gonna pop the bacon
magic and I’m just gonna pop the bacon
magic and I’m just gonna pop the bacon on top in that pan is amazing smoky
on top in that pan is amazing smoky
on top in that pan is amazing smoky bacon fat you’re not going there with
bacon fat you’re not going there with
bacon fat you’re not going there with the with iron rolls are you I am this is
the with iron rolls are you I am this is
the with iron rolls are you I am this is a brioche bun to sort of suck up all the
a brioche bun to sort of suck up all the
a brioche bun to sort of suck up all the juices that rest out of the burger now
juices that rest out of the burger now
juices that rest out of the burger now for that special moment the build beggin
for that special moment the build beggin
for that special moment the build beggin just sends it off oh okay it’s alright
just sends it off oh okay it’s alright
just sends it off oh okay it’s alright to eat messy yeah you’re supposed to eat
to eat messy yeah you’re supposed to eat
to eat messy yeah you’re supposed to eat messy you don’t want to have a polite
messy you don’t want to have a polite
messy you don’t want to have a polite burger no that’s boring
burger no that’s boring
burger no that’s boring you’re worse
”
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