In this video, Roscoe makes his ideal at-home cheeseburger with tons of buttery flavor, juicy texture, and topped with the most unhinged burger sauce ever created!
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00:00My ideal burger is a juicy, kinda thick,
00:03heavenly black pepper.
00:05I like a herb finish, I like a butter finish.
00:07I'm also gonna show you how to make
00:09an unhinged burger sauce,
00:10which I call my favorite sauce.
00:12Unhinged, bruh.
00:13I do have a secret about making the juiciest burger.
00:16Shredded butter.
00:19The most important part of a burger is the meat.
00:23So we're taking some ground chuck and ground sirloin.
00:25What I didn't tell you to do,
00:27you keep a couple sticks of butter in the freezer.
00:29We're grating this sucker into our meat.
00:32This will bump up that fat content for you,
00:35and also it'll add amazing flavor.
00:37You see how it shreds when it's frozen?
00:41Look at that.
00:42We're gonna get all this in here.
00:43One of the most important parts is proper seasoning.
00:47You don't want your hand to warm up this meat,
00:48so get a rubber spat, go to town.
00:50See how this butter's folding into the meat?
00:53That's gonna be your little juice pocket
00:55of good fat content.
00:57Mm, mm, mm.
00:59Get your ball, meat, butter, move fast, wet hands.
01:02My little Lego hand right there.
01:04Get it.
01:05Little press, tight press.
01:07It's a hotel burger, bro.
01:09Dude, if you don't know about hotel burgers,
01:11a hotel burger is, for me,
01:13it's when I check into a hotel.
01:15I had a horrible travel.
01:17I'm gonna take a hot shaw-shaw,
01:19and I'm hitting up room service.
01:21I'm testing out your burger at a cool hotel.
01:23I do it everywhere I go,
01:25so this burger in particular is an ode to the hotel burger.
01:28These look speckled.
01:29That's exactly what you want.
01:30Keep these chill while we get our condiments ready.
01:34You feel me?
01:36While our meat's chilling, let's make the sauce.
01:38Shreddice is what we called iceberg lettuce
01:41when you shred it.
01:42♪ Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah ♪
01:45Drop it in there.
01:46And you're probably like, chef, this is weird.
01:49What are you doing?
01:50It gets weirder.
01:51Bread, bread thickens.
01:53Juicy dillies.
01:55Ketchup, mustard.
01:56Dijonnaise.
01:57Boom.
01:58Isn't this fun?
02:00Extra thick American cheese.
02:03This is your binder.
02:04Will you taste this, you're asking?
02:06You won't taste it.
02:07It makes everything smooth.
02:09That's all it does.
02:09This is a great sauce.
02:11And it's fun.
02:12Some people make fun of me.
02:13They may think it's crazy.
02:14I don't really care.
02:15I'm just making you guys have delicious food.
02:17This is hard.
02:18Bleep.
02:23Let's take a peek.
02:25A little bit more.
02:26Oh my God, that's delicious.
02:33Like Mars Volta.
02:38Look at that.
02:39Was I playing with you?
02:40I was not.
02:41The cool thing about this sauce also,
02:42I would use this on french fries, grilled cheese,
02:44hamburgers, barbecue sando, tater tots, nachos.
02:47Steak?
02:48Chicken fingers?
02:49Chicken sandwich.
02:50Let's put this in the fridge.
02:51Back to the burger.
02:52Come on.
02:53Beep.
02:55Burger times ease.
02:57The onion and the burger.
02:59I don't understand what happened here,
03:01but they're married.
03:02I am going to make caramelized onions
03:04for this particular burger.
03:05What makes caramelized onions perfect to me
03:08is it's going to boost up some sweet flavor
03:10and all that butter, salt and pepper.
03:12Salt draws out the water and brings out the sugars
03:16in order to push it to caramelization.
03:19What goes well with burgers?
03:20What goes well with burgers?
03:21What do you think?
03:22We all know it's french fries, okay?
03:24I'm about to use some frozen fries
03:26and just stick those puppies in the oven,
03:28but we're going to add some love
03:29to those frozen fries, all right?
03:31Time to cook burgers.
03:32You ready for this?
03:33Cast iron works best.
03:35Let's toast some bunnies.
03:36Look at that.
03:37Ha ha, poppy julep.
03:39This is f*****g, oh God, sorry.
03:41I'm getting too comfortable.
03:42Look at that.
03:43That's what you want.
03:44Oh, these are beautiful.
03:45Haga, haga, haga.
03:46You ready for that first drop?
03:48Y'all hear that?
03:49It's fire, dog.
03:50Fire, F-I-U, man.
03:51Let's go.
03:52Look at this.
03:53Look at this.
03:56I'm going to let that continue to char up.
03:58Five minutes on both sides.
03:59We're just cooking.
04:00We're just cooking.
04:01All right, y'all ready to see this?
04:03Check this out.
04:04Hi.
04:07You want to come over for burgers sometime?
04:09You can see that crust building at the bottom.
04:11Oh, what do we do with our onions?
04:14We're going to switch out.
04:16You don't have to do this,
04:17but since we're turning it up a little bit,
04:19add any alcohol, white wine, red wine,
04:21anything you like.
04:22In this case, my pantry, I got a little yak.
04:26What that did by adding liquid,
04:29you took all those tidbits that were sticking at the bottom
04:32and you just brought them up to your onions,
04:35giving you quick caramelization.
04:37All right, we're switching back.
04:40Butter.
04:41Thyme.
04:42Who doesn't love some thyme?
04:43You're adding aromatics.
04:45I promised you juicy burgers.
04:47This is just one more step.
04:49American cheese.
04:50Oh, it's juicy.
04:53His mouth is watering.
04:56So we're going straight to the resting rack.
04:58The cheese is starting to just cup the patty.
05:01It's a vibe, dude.
05:02It's a vibe.
05:03Let's check our fries.
05:04This is how you make frozen fries taste better.
05:06Two garlics, smash.
05:08Pepper, salty.
05:10Toss, toss, toss, toss.
05:13Get it back in there.
05:14We all make mistakes.
05:15Big handful.
05:16Bunnage, saucy.
05:17Shredded, burgy.
05:19Don't forget your onions.
05:21More saucy.
05:21Push.
05:22Gorgeous.
05:25Stop.
05:26What I'm looking at is that delicious burger sauce.
05:29You see how I'm gonna squeeze the onions
05:30on top of that cheese?
05:32Should be that color in the middle.
05:34Juicy.
05:35Those caramelized onions with the cognac you can't crush.
05:37I mean, I mean, I mean.
05:39Good Lord.
05:40Oh, buddy.
05:42There's burger squeezers
05:43and there's people who just go straight in.
05:46The cognac.
05:49Juicy as hell.
05:49Get it out.
05:50I promised you a juicy burger.
05:52This is it.
05:53Cook along with me.
05:54You always get that juice.
05:56And that deliciousness.
05:57Look at that.
05:58It all pays off, fam.
05:59Someone say room service?
06:01Get in there.
06:01I'm hungry.
06:02Chef, come on.
06:03I got it.
06:04Yeah, I got you.
06:05I got you.
06:06Come on.
06:06Listen, hotel burgers.
06:08Get in there.
06:09Oh my gosh.
06:11Look at that juice.
06:12Juice.
06:13The burger sauce is made of American cheese,
06:18iceberg lettuce, ketchup, mustard, mayo, and bread.
06:21And bread?
06:22Yep.
06:24Bread's in the sauce?
06:25Yeah, take a fry and dip in the sauce to your right.
06:27What kind of magic are you pulling?
06:28It's what I call unhinged.
06:30That is delicious.
06:32We'll pull a piece.
06:35Here's to the weekend.
06:36You see what juicy burgers do to people.
06:39We go hard.
06:40Food around memories.
06:43What makes you feel comfortable?
06:44What makes your family feel comfortable?
06:46What makes your loved one feels comfortable?
06:48Is it the way you like to enjoy things?
06:50Maybe it's the way Roscoe cooks things
06:52and you watch me cook.
06:53I don't know, but whatever it is, continue that journey.
06:56Take care of your heads, homies.
07:02Remix.
07:06Someone say room service?
07:07Get in there.
07:09Is that not?
07:09This is Ritz-Carlton.
07:11Not the one in Buckhead either.
07:12We're talking New York.
07:14Wow.
07:14Oh.