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So we're gonna cook three burgers today, and they're all
beef burgers. I'm gonna make a Texas-style burger. I'm gonna
make a nacho burger, which is sort of like a
southwestern burger. And I'm gonna make a blue cheese burger
also. First of all, you wanna buy meat that has
fat in it. Extra lean burger meat is horrible. [LAUGH]
So here it is. It's very simple. Write it down.
80-20. 80% meat to 20% fat. Okay so what I
do with the burger is I actually make them pretty
flat because what happens when you put a burger on
a grill? It plumps up right? And then expert griller
at home, what does he do? You know the guy,
right? [LAUGH] He's smashing it down, [LAUGH] right? And now
all that fat is now gone and the flavor is
gone and the moisture is gone and now you have
a dried out burger. Okay, so what I like to
do is I like to, I like to actually take
my thumb and make an indentation in the middle of
the burger. While it cooks, it's gonna actually rise, but
it's gonna come back to the shape that I want
it to, so I don't have to belt it down.
Kosher salt and black pepper on both sides. And you
must season it very liberally. All right, so we're gonna
start We're putting the burgers on the grill. And obviously
we're semi-indoors here so we're using an indoor grill, all
right. So now we're gonna let the burgers cook. How
many times do I flip these? [INAUDIBLE] One time. The
best way to grill is to really take yourself out
of the equation. Let the grill do its job. Actually,
for the Texas burger I'm going to take a spice
rub and just put the spice rub on one side.
It had, like, paprika, some chili powder, some dried mustard,
a little bit of cumin, some coriander- not a lot
of spices, just a few- some black pepper and salt
And we're gonna actually, we're actually gonna create a crust
on the outside of the burger with the spice rub.
Let's talk about the nacho burger first. I'm gonna make
a couple different quick relishes here. One is avocado and
one is tomato. So, we're gonna start by making our
avocado relish. And, you know, it's basically my version, it's
kind of like a chunky guacamole. You want a nice
ripe avocado. I always use California avocados as they're just
creamier, they have better texture, and they make the best
guacamole or avocado relish. So, let's take a look at
how our burgers are doing. Should we flip it? Sure.
Should we? Well. Whoa. Perfect. That's what you want to
see, a nice crust on the outside and that's really
going to sear in. Sear in the juices as well.
All right, so, let's get back to our avocado. So,
for the avocado, I'm just gonna add a little red
onion and some jalapenos. I'm gonna do the same thing
with my tomatoes. So we're gonna make an avocado and
a tomato relish to go on top of the burger.
Some plump tomatoes, which is finely chopped And basically the
same ingredients go into both. So jalapenos and some jalapenos,
some red onions and some red onions. And then I'm
gonna put a little Chipotles. Everybody knows what a Chipotle
is now, right? It's a small jalapeno. And, I buy
them in the cans and they, add lots of flavor.
And then some chopped cilantro, but if you don't like
it, you can always leave it out. You can use
parsley or basil works really well as well. Little salt,
little red wine vinegar, and then some fresh lime juice
and the avocado. Just a little oil in the, tomato.
Alright lets talk about cheese. Alright for the nacho burger,
we're going use a little monterey jack. And then for
the, thank you, for the bleu cheese burger, I'm thinking
bleu cheese, so we're gonna put some bleu cheese on
our burger here. And then we're gonna take our texas
burger, lets check out our spice rub. Oh, that looks
great. Okay, I'm gonna put that over here, you have
to melt the cheese. I hate when I get a
cheeseburger and the cheese isn't melted all the way. It
makes the burger. You know, those are the little things
that are important. Okay. So now we're going to actually
start putting the burgers together. So here's the nacho burger.
Okay, look at that. Come on. Yeah, exactly. Okay. And
then there's the blue cheese burger. So we're going to
put that on this side, then we're going to take
our Texas burger, Okay? With the spice crust on the
outside. So remember, it gives it more flavor and it
gives it a nice texture on the outside. So I
made some red onion jam. You don't have to do
this. This is for the blue cheese burger. Blue cheese
burger. Think red wine, right? So we made a red
onion jam, where we cooked red onions and red wine
and a little bit of honey and just cooked it
down so it got. You know, you kind of glaze
the red onions on the outside. All right, so we're
just going to put a little bit of that there.
Some watercress because every French bistro serves something with watercress,
and then a little Dijon mustard, and then you must
toast the buns. Then, for the Texas burger, when I
think Texas I think brisket, right? They serve it with
barbecue sauce. Okay, no ketchup on this. We're gonna put
some good barbecue. And use your favorite brand. This one
is, what does this say? Mesa Grill barbecue sauce, okay?
[LAUGH] Some coleslaw. All right, and some pickles. All right
That's burger number two. And then burger number three is
the nacho burger. What we're gonna do is we're gonna
take a little bit of avocado. Mm, fresh avocado, beautiful.
Some of our tomato salsa. And then some jalapenos, and
then for texture, I love this part, blue corn chips.
I mean we're making nachos and a burger. And I
just put some blue corn chips on top of the
burger like this. And there you go. Three quick burgers.
Just like that. [APPLAUSE]