Donny Enriquez | Chef Donny: Cooking with Guests
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00:00 Yo Che, what's for lunch?
00:02 Old-fashioned guy like me, how about some burgers?
00:04 Oh boy, we got some work to do. Let's get cooking.
00:06 *Music*
00:08 Guys, welcome back to What's for Lunch.
00:10 Today, we have Steve and Che in the kitchen.
00:12 Che, we're making burgers.
00:14 And yesterday on the Yak, you made burgers and well,
00:16 how do you think that went?
00:18 Not great. I'm not very familiar with grilling
00:20 techniques or how to grill.
00:22 *Laughter*
00:24 That's a lot of smoke, is it not?
00:26 Woah!
00:28 What is going on?
00:30 He's had one successful flip.
00:32 Oh God.
00:34 That's just a raw burger.
00:36 Room for improvement.
00:38 That's why we're here. We're here to learn.
00:40 So I'm going to show you how to make the perfect cheeseburger this time.
00:42 We're set up for failure with that though.
00:44 The charcoal makes it harder
00:46 and then that grill is tiny under this hood.
00:48 It wasn't ideal conditions. I'm going to show you how to make the perfect burger
00:50 in a pan, but the same technique
00:52 is applied to grilling.
00:54 So it's the same way. Everything is
00:56 going to keep the same. Sound good? Yes.
00:58 So to get started, we have our ground beef.
01:00 With burgers, you want to make sure you have 80/20
01:02 ground beef, which means a fat to lean
01:04 ratio. So you want a fattier burger.
01:06 Anything past that, it'll dry out
01:08 faster. It's not as good. And all we're going to do
01:10 is we can shape these into patties.
01:12 Yesterday, you had some pretty big ones too and they kind of
01:14 ballooned up on you. Did you notice that? How they kind of looked like
01:16 footballs at the end? So we're going to combat
01:18 that. When you're shaping your burgers,
01:20 just so you don't get that balloon effect,
01:22 what we're going to do, we're just going to set that down
01:24 and then you're going to make an indentation
01:26 with your thumb on this side. It's that simple. That's all you need
01:28 right there. And there you go. And then seasoning,
01:30 we're going to keep it pretty much just salt and pepper
01:32 is how I like to do burgers. But then Worcestershire
01:34 sauce is your best friend with burgers.
01:36 You can put your garlic powder, your different
01:38 spices on this, onion powder. Some people do chili
01:40 powder. For me, just salt, pepper
01:42 and a burger cooked the right way is all you need.
01:44 It's perfect for the summertime. We're going to hit these
01:46 with just a little bit of salt. Just a little
01:48 Worcestershire sauce. And you can let this sit now for like
01:50 20 minutes with this. It's going to soak in there
01:52 and be nice, but we can go right away as
01:54 well. You mentioned that you make burgers in the oven.
01:56 Yes. How? You just take
01:58 raw meat like this and you just bake it in the oven?
02:00 Uh, yeah. 20 minutes on 400.
02:02 Gets the job done. That's meatloaf.
02:04 Is there any crisp on the top? Is there
02:06 any kind of... No, there's no real char.
02:08 It's just kind of gray. It's meatloaf.
02:10 It's not gray. It's brown.
02:12 It's tasty, but yeah, there's no desired char
02:14 which is why I will be getting a
02:16 grill or some type of cooking device for
02:18 outdoors. I think after the other day,
02:20 charcoal, if I'm being honest, a little overwhelming.
02:22 A lot of
02:24 open flame, which I'm a little
02:26 bit less comfortable with being next to my home,
02:28 but we tried out a griddle. That worked
02:30 nice. I've heard some good things about pellet grills.
02:32 So a lot still left to be explored. Yeah, the charcoal
02:34 stuff, because you had a disadvantage with that.
02:36 It had to burn for a lot longer. So the biggest disadvantage
02:38 about that, honestly, was the charcoal
02:40 we got had the lighter fluid, which was
02:42 the biggest complaint from the group. There was like a
02:44 lighter fluid aftertaste, which we should
02:46 have had time to burn off, but you know, we're doing a live
02:48 show. It's a little bit tougher.
02:50 This same thing applies to grills. So you want medium-high heat.
02:52 So you start with a good flame, because
02:54 that's how you're going to get that good crust, that good sear.
02:56 And then we're going to have a perfect medium-rare
02:58 medium in the middle, like a little pink.
03:00 They were a little raw on the yak. You had
03:02 some spots, but again, the grill fucked you.
03:04 So we're going to show you the right way. This is just a little
03:06 avocado oil going in. You want to use an oil
03:08 with a higher smoke point, but like a vegetable
03:10 oil, canola oil, those all have higher smoke points.
03:12 You can run into problems with things sticking
03:14 to the grill and you have that, like, and you've
03:16 had a flip plate and it falls apart.
03:18 That just means it wasn't cooking long enough. So if it's not
03:20 naturally coming off the grill, just don't
03:22 touch it, let it, because once it has that sear,
03:24 it'll release from the pan or from
03:26 the grill itself. How often would you say you
03:28 typically cook? I'm the main... You're the main
03:30 cook at home? I'm the main cook at home.
03:32 And you have two kids? 90% of our meals.
03:34 So in fairness, I used to
03:36 cook grills on
03:38 a stove top, but when you're doing it for four
03:40 people and you're doing it en masse, the oven
03:42 is just a quicker way to do it.
03:44 Make six at a time. I don't know if I can call that a
03:46 burger, that's more like meatloaf, but I
03:48 see what you're saying. The oven does help when you're
03:50 cooking for a larger group. Any grill really
03:52 becomes an oven as soon as, once you close the
03:54 lid, it's acting as an oven because it's trapping that heat
03:56 inside, but you have that open flame still on
03:58 it. So it's like the broiler of an oven, you can get that
04:00 effect. So these are gonna go down here. Now
04:02 it's just a waiting game. So letting that crust
04:04 build, we're not gonna touch it, we're gonna let these
04:06 go. And if you want, you can throw a little bit more
04:08 Worcestershire sauce, just kinda make a little in that well.
04:10 [sizzling]
04:12 Ah, you got...
04:14 You gotta take the cap off.
04:16 Take the top off.
04:18 There you go, perfect.
04:20 So how long do you generally leave these on?
04:22 See how it's getting gray,
04:24 and changing color? You're looking for just
04:26 about midway, and then we'll give it a flip.
04:28 All the burgers after the first one are much better
04:30 cooked. There you go. Let the bar low.
04:32 You overachieve.
04:34 So we'll go ahead and give these a flip.
04:36 [sizzling]
04:38 Very nice.
04:40 So what makes Worcestershire
04:42 sauce the perfect partner for these
04:44 burgers? It just has a lot of flavor
04:46 in it. There's garlic, there's anchovies,
04:48 there's just tons of flavor packed into
04:50 Worcestershire sauce. Would you use that to
04:52 cook with any other meats, like a steak or
04:54 anything like that? I usually don't mess with steaks.
04:56 Good steak, salt, boom. That's it.
04:58 You're not trying to mask any flavor or add to it. Let the
05:00 steak kinda speak for itself. Unless it's a cheap,
05:02 it's like a flank steak or a skirt steak,
05:04 the longer broiled, the tougher
05:06 cuts, then you can marinate those
05:08 and do other stuff with that. Do you do any tricks like
05:10 put something over it to make
05:12 the cheese a little bit meltier or
05:14 do you just let it happen naturally? Yeah, so
05:16 with the grill, all you have to do is shut it,
05:18 but if you're doing it at home like this, you're gonna take a little bit
05:20 of water in either a pan or
05:22 a lid, and you go in like this.
05:24 [sizzling]
05:26 The steam, see all the steam's coming up?
05:28 Cover it.
05:30 The steam now is gonna melt that cheese.
05:32 And look at that.
05:34 Very nice. Perfectly
05:36 melted cheese. Go ahead and take these
05:38 off. Some good looking burgers. Quick
05:40 burger sauce. So, Kewpie mayonnaise.
05:42 It's Japanese. It's Asian.
05:44 I approve. A little bit of ketchup.
05:46 Dijon mustard.
05:48 I'm gonna chop up, this is like a sweet little gherkin.
05:50 And then if you wanna give that a stir,
05:52 let's go in with some
05:54 sauce here. You know what goes perfect with grilling too?
05:56 It's Pepsi. So we're gonna add a little
05:58 Pepsi flags to these. Love it.
06:00 And I think we can even bring out, why not have a nice
06:02 Pepsi Zero here? Let's go back to the Pepsi
06:04 fridge here. I'm going with a Pepsi
06:06 Zero. Yep. Love that.
06:08 Boom. Thank you. I'm gonna crack one of these.
06:10 [cracking] Pepsi goes
06:12 so good with burgers, so good with grilling. I think
06:14 honestly every crave-worthy bite is
06:16 better with a Pepsi. So cheers, Che. Absolutely.
06:18 And these are just basic, simple burgers.
06:20 So I think we can dig in. Boom. And those kept
06:22 cooking all the way through. So, let's have a bite.
06:24 There you go, Che. Alright. Now, next time you make
06:26 burgers, you're gonna be all set. Absolutely.
06:28 Cheers. Guys, that's gonna do it for this
06:30 episode of What's For Lunch? See you next time.
06:32 Peace.
06:34 Mmm.
06:36 That's really good.
06:38 [music]
06:40 [whooshing]
06:42 [whooshing]
06:44 [whooshing]