(upbeat music)
- I'm Alvin, I'm a Tasty producer,
and I made a giant 30-pound burger.
It was kind of a crazy thing because it required me
to think about all the components,
such as the bun, the burger, and the cheese.
The first thing I did was thinking about
how do I tackle the bun?
I settled on a pretty standard brioche recipe.
The tricky thing was that we had to multiply it by 10.
Essentially, just added a lot of eggs, butter,
and water into a mixing bowl.
This was actually multiplied so much
that it was supposed to make a giant brioche loaf.
Usually, with brioche, you cut it up and then you eat it.
But for this one,
you just roll it up and you bake it off as the whole thing.
It was actually really fun.
I've never made brioche before
so this was a cool experience.
But what was super awesome about this one
was that I was able to just play with the dough.
It was just so soft, it was super elastic,
and I just wanted to hold it forever
'cause it was like holding a newborn baby.
I think when my kid grows up,
I don't want him to grow up
'cause I want him to feel like that for a long time.
I expected it to expand a lot
and we just kind of DIY'd this foil ring
and had that the size of the hamburger bun.
So it was nice to have a finished,
almost biscuit-like looking brioche.
So after cutting it in half, it was pretty awesome.
We buttered it just 'cause I don't think you want a burger
that doesn't have a toasted bun.
Then we approached the meat.
The meat was pretty interesting
because it was essentially two giant patties.
I didn't want to do one super thick patty
because I don't think you could really eat it
and I really was inspired
by a lot of the smash-burger style burgers
you've seen out there.
I wanted to do two thin patties and that required me
to pretty much go to the grocery store
and go to the ground beef section,
and essentially clean it out.
Definitely got a lot of weird looks,
but some old lady was super nice.
She was really cute, she was like,
"Oh, young man, you must be a growing boy."
And I was like, "Yeah, sure."
And she was like, "Oh, I have a son
"and he used to eat just like you."
And I was like, "If he ate like this,
"I'm a little worried about that."
So it could've been pretty easy to just throw a bunch
of cheese slices on the burger.
I didn't really wanna that game.
I kind of mixed together American cheese slices,
chopped it up,
mixed it with another cheese that I really like,
which is cheddar, 'cause I wanted the flavor
and I think cheddar tastes really good.
So I melted them together
and created this cheese concoction mixture,
which was really satisfying by the way.
But I was cutting cheese for 20 minutes
'cause there was so much cheese that went into this.
It was like 40 blocks.
After that, just made,
I was like, hey,
if you spread it on a tray and its square shaped
and you trim it, will you end up with a square of cheese?
We got a nice firm American slice.
I was like, oh, wow, this actually turned out pretty well.
Assembly was really tricky because,
usually when you're assembling your burger,
you don't think about how heavy everything weighs.
It was like three whole tomatoes
and two containers of lettuce to fill that burger up.
It was just a lot of stuff all around.
I pretty much only had one attempt.
I was really happy with it
because when you are doing it
and you're so up close with it,
it doesn't look like much,
but then when you step back
and look at it in its entirety.
After that, obviously,
I had to make some of that burger secret sauce
that you spread on the bun.
It's really simple: mayo, ketchup, and mustard,
and a little bit of pickle juice.
I really enjoyed making this one.
It was this really fun adventure.
I thought it looked beautiful
and I was able to surprise my good friend, Victor, with it
and he was super crazy about it.
And that it the adventure of a 30-pound burger.
- I'm Alexis,
and I'm going to make a classic diner-style burger
with pickled red onions and homemade aioli.
To make the pickled red onions,
I'm going to bring apple cider vinegar, sugar,
and salt to a boil.
Remove it from the heat, add the onions,
and let it sit for an hour at room temperature.
While the onions are pickling,
I'm going to make my aioli.
You add an egg yoke, Dijon mustard, garlic,
whisk them together,
and then I'm slowly going to add the olive oil
until it begins to emulsify.
At the end it should be thick and creamy.
Once you add the lemon juice,
the aioli will become paler in color.
Salt, to taste.
Aioli will keep up to two days in the fridge,
but after that you want to throw it away.
I'm going to butter the buns with melted butter
and then put them under the broiler for a minute and a half
so they just get just a little toasted.
For diner-style burgers,
you just want to take about a four-ounce piece
of ground beef, roughly shape it into a mound,
think like a glorified meatball.
I'm seasoning the meat with salt and pepper
and then I'm going to get the cast iron really hot,
a little bit of oil, and then I'm gonna add the meat mounds
and then immediately smash it down with a spatula.
Diner-style patties cook really quickly.
It should be about two to three minutes on this side.
As soon as I flip the burger, I'm adding the cheddar cheese.
By the time the cheddar cheese has melted,
the burger should be done cooking.
Its got the perfect combination
of pickles from the red onions,
its got that creamy aioli to go with the really juicy meat,
and then melted cheese.
A thin diner-style patty is classic, all-American,
and it's really easy to make at home.
I just made my dream burger.
(upbeat music)