Transcription
[Music] Slightly more than a year ago, we made the Crack Burger that had been viral on the internet at the time, and we all thought it was pretty good.
But what we're making today, we're calling Crackburger 2.0. And this, we're pretty sure we'll kick the out of that one. We're bringing the umami game today, ladies and gentlemen. Oh, yes, we are. We're using a bacon jam that has miso in it. It's very simple to make. We're making what we're calling dirty mayo. Hang on for that. There's a couple of smashed patties. There's a s ton of cheese and one of my favorite additions to any sandwich burger ever. Potato chips. Oh yes. They're going to add crunch, some salt. The whole thing is going to be fantastic.
And no, we're not using a bun. We always use a bun. Why use a bun when you're doing a 2.0? This time we're using what's basically a a thick bio Texas toast. Yeah, baby. How good is this going to be? Well, wait and find out. Stay right there and just let the magic happen.
We'll start with the bacon jam because it takes a minute. And that is a couple of fat slices of bacon. This we just want diced up nice. So take your time, cut it small, and we'll continue. And once you've got it cut, if you want to go through again like this, give it one mincing, you can do that. You're not going to get it all, but if you get some pieces a little bit smaller, it's a nice combination. Next, it goes into a pan and we start it cooking. This we're just going to spread out and let it start to get a little crispy. And when it does, we'll move on from there. All right, I'm going to take out most of this grease cuz I don't really need it. Back it goes with some diced red onion. And we give that a couple of minutes to start softening. Next in a little brown sugar, some white miso paste, and a little splash of apple cider vinegar. And we mix. And we'll just let this bubble away for a couple minutes. And then take it off the heat. Oh wow. Miso. So great. That looks perfect.
It's dirty mayo time. We begin with some mayo. Little Sriracha, a little don. And you know what was going to make this dirty, boys? Pickle brine. A dirty martini has olive juice in it. our dirty mayo. We'll have pickle juice. Just try not to spill it everywhere like I did. And we mix. Oh, hell yes.
Let's get our bread ready. So, here's our beautiful bread. I mean, absolutely gorgeous, isn't it? And I love the bio component. But we got to make something to go on it. So, here's what we're doing. That's butter. You could recognize that. That's garlic paste. And this is grated parmesan. And these we will mix together. Great.
Here's what we're going to do. We're going to take some shredded fontina cheese, spread it out as a base. We follow up with a piece of American I didn't need to say cheese, did I? American cheese. Pepper jack cheese and one more lacing of our fontina. Look, it could be anything, but something nice and melty would be ideal. Monterey Jack would be good. You want to go smoke gouda? Go smoke Gouda. I always tell you, we're just here as a guide. What you end up doing is all you. And now our other bread goes on top.
Now you're saying to yourself, Sam, wait, this is a burger. How is all this going to work? What we're gonna do is we're gonna make this as a grilled cheese. Open it up and put our cooked patties and our bacon jam and chips inside of that. So, this is ready. Uh, I say we can uh head over to the flat top and start everything happening.
Well, here we go. I've got my butter. Let's just get the top of this done. And we can put it face down like that. And when it's brown, crispy, and gorgeous, we butter the top, flip it, and then put the patties on. We're getting ready to flip. Now we can butter. I read a recipe once for making a grilled cheese. They said, "Butter your bread. Put it butter side face down on the counter, then build it." And I thought, why would you put your butter face down on the counter? Butter when it's here. All right, let's give this kit a flip. You go.
All right, it's patty time. Little oil. One ball. Two ball. And down we go. We haven't seasoned these guys yet. They're thin, so just one side. All right. Grilled cheese is ready to come off. Grilled cheese. Grilled cheese. Grilled. These guys are almost ready to flip. So, let's do it. Uno. Do. And they each get one of those. And as soon as those are ready, off they come. And we build. And I say they're ready. So, let's go.
All right, ladies. It's build time. All right. Here's what we do. Oh, we put this kid down. And we gently, carefully open them up. Look how beautiful that is. Is that pretty or what? I made myself a chart so that I wouldn't forget what I wanted to do. First up, we have dirty mayo on both sides. I'm going to start calling everything dirty, except I might ruin it for things that are actually dirty. Now, we come along with some of this gorgeous bacon jam. Oh my gosh. Or Patty. Hi, Patty. Now, remember I said chips. It's not like you're going to see them, but their presence will be felt. Another patty. Bacon jam. The return chips. And if you don't think the saltiness is going to contribute Oh, it is. Pickled jalapenos. We're almost at the top. We've got our dirty mayo. And we do this. Are we ready for the reveal? Ready. Three, two, one. Boom.
Oh gosh. Now look, looks are one thing. And if we're only grading on looks, I'm giving it a 10. But we know it's about the flavor. Will the miso and the bacon onion jam help elevate? Will the chips bring anything special to the party? What about that dirty mayo? Well, only one way to find out. Let's cut this biat, shall we? And here we go. Oh, yeah. And a medium rare patty at that. That makes me happy. It's not always doable on a smash burger, but Oh, damn it. All right. Goodness gracious. This is a bit bizarre, but I hope. Great. It's already dripping. I got trouble. The good kind of trouble. It's an umami bomb. I'm getting sweet from the brown sugar with the bacon. Savory from the dirty mayo. The jalapenos are bringing a little heat. It's It's got every category covered. Every taste that you could want is covered in here. Sweet, savory, salty. It's got it all.
Okay. Well, Crack Burger 2.0. Sh. What's not to love? If you think you would love this, it's worthy of a hit the subscribe button, isn't it? And let us know what you want to see us make because we want to make what you want. I got to go and keep eating. See you tonight. [Music]