Here's why chef Alex Ong orders the bacon-packed, guac-topped hamburgeusa with he visits Don Pisto's in San Francisco.
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[MUSIC] Hi, I'm Alex Ong. I'm here at Don Pistell's.
It's one of the most hidden gems in San Francisco.
And I am here for my usual The hamburguesa. [MUSIC]
It's fresh rib chuck. And they grind it with roasted
onions and bacon and serves it on a toasted bun.
A nice heap of guacamole on top. It's truly a
unique burger. I mean everybody has lettuce, slice, onion, their
secret sauce. Would you like cheese with that. Some people
serve it with truffles. I think that nobody in this
country does it this way. It's simplicity at its best.
[MUSIC] My relationship with Don Pistos is through the owner
Pete Mrabe. Very good friend of mine, and a highly
regarded chef. I actually had this burger down in Ensenada.
It was the best burger I've ever had in my
life. And the topping that goes on right now is
what I put on it that day and it was
perfect for me so I just left it that way.
We take the bacon and then you got roasted onions
in here. Roasted onions, we cook these onions bacon fat
after the bacon. And it's crispy. That's the secret right
there. Fancy. Our mix of sauces. And what is this
right here? It looks like soy sauce. Don't worry about
what that is. Okay. well that's a secret there. And
obviously you got to salt and pepper it. Salt and
pepper. That's for seasoning. We whisk all this together. The
reason I do it this way is so that everything's
Fully blended and we don't have a big salt patch
or a big bacon patch in of the burgers, that
everything's just completely mixed. Which cut of the beef do
you use? This is ground chuck roll, Alex. And that's
about it, that's all the mixing you need. Tends to
make it tough if you mix the meat too much
and try and get everything fully incorporated that way. We
let that sit for overnight and then we patty it
out in the morning. So this guacamole that we use
on the burger is a little different then the guacamole
we use at the restaurant for dipping chips and everything
else. It's roasted tomato's, Serrano chile's that are charred on
the barbecue, salt, and avocado's. The burger itself has acid
inside the marinade so this guacamole, the only acid comes
from the roasted tomato's. And smell that smokiness from the
peppers and the char from the tomatoes? [BLANK_AUDIO] Really good.
Yup. So I'm just making sure the burger is nice
and tight here. The grill's on high heat. It's a
five ounce patty, so. Wanna get a high heat to
get a perfect mid-rare, slap this right on the grill.
[MUSIC] Probably go about three minutes on each side. [MUSIC]
So once the burger's flipped, we start getting the bread
ready. On a bun, a little mayo, that's a healthy
Throw some mayonnaise there. I don't want the bun to
dry out. [MUSIC] Let's do it. [MUSIC] I'm going to
devour this. It's served with a little bit of lime
on the side, but I don't need that. Stack this
on there, okay? There's no pretty way to eat this.
Just gonna pick it up and eat. No words. I'm
sorry, but, it's astounding. This is a heavy mix of
the smokey-ness from the peppers, it's got a little bit
of heat on the tongue, the creamy-ness of the guacamole
itself. Excuse me while I take another bite. [MUSIC] Easily
one of the best things I've ever eaten in my
life. [MUSIC] [BLANK_AUDIO]