stomachs will be broken parents will run in fear paralyzed from
the giant monster burger are you ready for a giant burger and by Giant we mean
one big-ass huge giant burger that'll feed eight. Couple of things right off the
top... number one I'm really full we just had dim sum Chinese brunch this is a
terrible mistake I should never shoot after having a bunch of food especially
dim sum, one of my favorite things ever. Number two is this shirt, there's a link
in the description for this shirt and let me say it again I am NOT a
Republican, I am NOT a Democrat, I'm a Canadian - that's what I am. This is not a
political statement, it's a culinary statement. I'm sorry for the people that
left watching us because they thought I was making a political statement.
culinary statement ladies and gentlemen it says COOK doesn't say make it says
cook oh that's two and there was a third
thing Oh third thing that even most of my family haven't noticed I shaved that
off it's gone you didn't even notice and not because people were saying shave it
off because it was really messy the other day when I got my hair cut and I
got another chair and and my wife Kelly said you should get that trimmed up so I
grabbed the trimmer myself little here a little here a little here by the time I
was done it was gone so it's cleaner it's fine all right there's
a baking component that we're gonna start with and here's what it is we're
making a bacon weave I think you're gonna like this if it works I hope it
does here we go we're gonna take a pack of bacon just open it up and use
anybody's and I bought this one because this is a mega pack okay and here we go
we're gonna take the bacon the last time I did this I was making a pie crust a
top pie crust and wanted it to look like super beautiful but so get them close
and you do this one side by side as wide as you want this thing to be and because
I know it shrinks a bit and a little extra is not that bad
we can do this you know you have to make sure it can't be longer than the length
of a bacon is why'd I make any sense so one two three so now we're gonna pull
these guys back every second one and then take another piece put it here and
these guys go over the top good makes sense
god I hope it makes sense because I'm already confused now we take these guys
and bring them back and another piece goes in your knocked-up nice and tight
when we come back then repeat you get what's going on here you're just gonna
keep going back and forth on the puzzle ensuring that your vacant is over under
over under over under so I'm going to tell you right now and I'm not making
any excuses in advance though it's gonna sound like it if it doesn't work it's
because these pieces here these end pieces have this gap in them and I worry
that's gonna cause some problem so I'm just telling you just gonna say it put
my cards on the table in advance I don't think it's the worst thing to do so a
couple more pieces and then we're gonna be good I love the way that this looks
and I think it's gonna be great there's always a chance it fucks up it
fucks up it'll be Max's fault put it in the oven while I put the bacon in I
remembered that I had made this which yes I know it looks like a little ball
of foil here's what it is this is roasted garlic roasted gorgeous garlic
this is gonna be for the little mayo sauce for this burger and just let me
show you what I did great all you do is you take a head of garlic the whole head
right we're gonna cut off about the top 1/2 inch or so to expose all the cloves
so just you want to be fairly even cut down and you end up with this cool
take that put on a double sheet of foil add a little oil and kosher salt and
then seal it up and you're making a tight little package like that and that
goes in the oven 400 degrees for about 3540 minutes and when it's done you have
this and here's what's cool when you want to use it you take and you squeeze
and look at that see that that is the most amazing sweet ish I mean relatively
speaking garlic you'll ever have that flavors things beautifully that is gonna
be for a burger meal speaking burger let's address it shall we
so we want a decent size burger here's our bun that listen this entire
sourdough loaf is our bun so we need a burger that's worthy of a bun this size
and here's what we've got I have some ground beef 80/20 ground
beef oh look it's my favorite little scale messy let's turn our skill on and
see how much we've got and we have almost exactly two and a half pounds of
ground beef fantastic yeah we just got to turn that
giant mass into a perfect okay damn it excuse me while I get burger off the
ground not that I'll be using okay a bowl and the ground beef goes in happy
with this let's season it so this is a New Mexican flavor kind of burger so I'm
gonna use a little cumin here but a good teaspoon I'd say some garlic powder salt
and pepper I know it looks like a lot of salt but that's two and a half pounds of
ground beef it needs seasoning aren't you pepper little worse you're Shire for
a little tang unis a quick little shot of oil maybe a not even a teaspoon 1/2
teaspoon mix of course using your hand what are you gonna use where you have
hands isn't it ok well maybe for things other than
mixing a burger but I think we've talked about it before if you over mix you pack
it too tight and then there's there's no room for the juices to go in and out
from in between the strands of the beef because when they do get mingle in in
between the strands of the beef it's a juicy burger and that's what you want oh
boy look at this come on I'm sensing
problems already there's a school of thought that says Sam some breadcrumbs
would have made this not quite so loose
let's just see what happens you would just want it to be even and when you've
got it even and you're happy with it it's throwing the grill so we gingerly
take our plate turn it upside down hopefully come on come on oh you know I
thought maybe I should grease the plant the plate there we go okay and there it
is now here's what I've done this side of
the grill is on medium-high this side is off because it's so thick
I'm gonna cook it a couple minutes turn it a bit a couple minutes then flip it
over a couple couple and then it'll come over here to the non hot side where it's
gonna work like an oven and finish cooking through and in the meantime my
fingers are crossed because I want this to work I can tell you this it smells
damn good I don't know what's gonna happen max I dunno how to how to leave
it for a minute or two okay so what I really need is a huge wide spatula which
I don't have all I want to do is get some marks on it before I flip it and
that's gonna be a challenge great okay so what we're waiting for that to be
done for me to flip it I've got some sliced yellow onion and some sliced
green chilies that will be going on this burger of course they could go on raw
but give them flavor off this I mean come on it's a little oil and they go on
the onions
and the Chili's that's a great sound isn't it
and now time to flip hold on I got to do it this way on the plate and we go a
little bit of a break it's gonna be okay stick with me here guys love it so
little color on this side then we move it to the no heat side it's kind of a
lot that's just my crazy I gotta shut it you can pop it yeah shit
okay I don't know what's going on here but we got major flames so I'm just
gonna bring it over to this non heat side leave the hot side on but shut the
lid and let it finish cooking like it's an oven and by the way while I'm
standing here people have asked about this grill and how the lid completely
disappears which is pretty amazing it's made by a company called calibre and it
was designed by an industrial designer named David Rockwell who's a genius who
looked at it and went grill LEDs are ugly I bet you I can make them disappear
and the genius that he is he did and this is what you've got lid no lid lid
no lid okay the the onions and the chilies are doing fine let's make a
little sauce for shall we here we go so we start with our roasted garlic that
smells so tremendous and we're gonna give it some mayo yes Japanese Mayo a
little more cumin a little mustard why why
Coleman's yes a shot of Worcestershire as little and of course some salt and
pepper and we mix and what you do is you want to mash up that roasted garlic
that's in there if I was smart I would have done it first but I'm not smart
they just mix everything till it's together and I forgot the little lime
juice so we'll give it that so yeah I cut the bun the bun and is it too much
fun do I need to take a piece out I'm looking at this going what if I took
like a half an inch out would that be best or not best I don't know or
actually yeah you tell me I don't know let's go go for it
come on no it's ridiculous honestly that's way too much top bun so now I
have to it's not gonna work this is gonna be bad
should I try it yeah oh shit
get up oh so far so good yeah yeah so going straight yeah sounds good all
right so that's better how about this side same no leave it
let's leave it all right there we go reformatted bun should be fine but we
need to get it colored add a little oil to the Evo and on it goes
let's check the temp on our burger so let's see if you are at 118 124 so we're
about 125 so I'd say another five six degrees 130 should be nice looking
beautiful you see all the juices on the top right great didn't hear these little
pools that's how you know you're getting close to being done when the moisture
starts coming up by the way we've not made this too tight because if we had
you wouldn't see any of these juices here you'd only see around the edges not
on top and that's what you want okay so we need a few more degrees and while it
finishes a little pepper jack cheese because who doesn't love a cheese burger
and I think four or five slices should be just perfect no lid shuts bun
beautiful nice cut oh shit bacon hold on shit nobody move nobody move
hello little weave look at you give it I'll give it five more minutes and the
build looks like this we start with the sauce or sit across the whole bottom
next some cool crisp iceberg lettuce one of my favs just a big-ass handful of it
some tomato and buy some I suppose I mean a lot of tomato I like more salt
and pepper on the tomato layer so we'll go like that next our burger
Wow stay there are you ready for it Oh Mamma
Mia come on buddy don't do anything bad and you didn't
that's ridiculous okay yes that is officially ridiculous
you know we're missing crap the bacon Wow
oh it's burning it's burning it's burning it's burning it's burning shit
like I don't know what to do okay let's go with our peppers and our onions I
know the bacon oh my gosh how was this okay now something's wrong
with this and the top bun and more sauce all right so look I called us a party
burger because you could make one burger that feeds a whole bunch of people the
holidays are coming up you're gonna have to entertain it's just the most from
this side hold on can I turn it for you Oh what is this it's a month this summer
stomachs will be broken parents will run in fear paralyzed from the giant monster
burger God okay you know and the crazy thing is I'm like so full for my dim sum
and yet I want some how do we give this some scale max
oh I've got it here's my phone how's that does that just does that help did i
phone 10 put your face next does that help with the scale ladies and gentlemen
oh I know what will help with the scale the scale
let's weigh this fucker and by the way we've been a little confused on our
bleeping lately sometimes we believe sometimes we leave in fuck
we don't know it's all good we're just having fun here's the scale it's at 0-0
so nobody thinks I'm lying and here's the oh my god dumb burger I can't make
this up ladies and junk what is that that's four point four pounds four point
four pound burger and please work with me little burger please
there you go there you go two and three-quarter pounds or two -
2.2 pounds aside so I say you can feed eight because these can be cut into
quarters probably impossible but and look at watch a little gentle push to
see the juices in there that's because we didn't pack it too tight don't pack
your burgers tight folks we'll just give you a dry burger and who wants that look
at that the chilies the cheese the onions tomato that Mac said no - so yes
or no - tomatoes I'm doing lettuce perfect bacon and of course it's
impossible to eat it like that I have to just cut a smaller quadrant I'll try and
cut a quarter so you can see what this would look like for eight people oh good
cutting is really a two-person job oh no it's a one-person job if you got mad
cutting skills party burger party burger all squeezing out come back together
baby there we go there we go there we go now we need a bite Lois
at
you see me struggling sometimes that's because I want to bite of everything all
at once that's the reason I do it I see people eat things on other show
sometimes and it's a big bite and they go like this well way to go genius all
you got was freaking bun that's not what you're supposed to taste you're supposed
to taste all of it bun cheese tomato lettuce chillies onions the bacon weave
the sauce like this mmm in any place a small version would be a
great burger right and this size tremendous so what have we learned we've
learned you can make a four point four pound burger perfectly remember cooking
on the hot side get some searing move it over to the side and cook it like it's
in an oven the ambient heat will finish it off use an instant-read thermometer
to figure out where you are make a bacon weave I'm not Republican I'm not a
Democrat I'm Canadian this is a culinary statement it's not a political statement
and you can buy these on the link below that's it
thanks for subscribing thanks for liking and commenting and by the way to the
person that asked if max and I were lovers well yes we loved each other like
a father loves a son nothing more hey don't go yet there's more great salmon
cooking guy episodes you can watch and don't forget to subscribe and even check
out the description for links to things we might have used in the show
For more infomation >> We Will Rock You - Queen （日本語･和訳）terubozu【歌詞字幕あり】 - Duration: 2:07. 
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