Slow-Mo Dripping Egg Yolk ? And the music? Prolly the BEST MONEY SHOT in a Food PRON Video of any Cooking Channel !!!!!!!!! Nicely Done Max ! Love from Santa Cruz !
My guess on the egg shaking is that it detaches the white from the surrounding membrane, so it can naturally find its center, instead of being pulled to the side.
Hey guys, I just found your show in summer of 2024. I love everything you guys do, humour, food everything! I put your channel on almost every day! Thank you for the great work!! Let’s make CANADA cook! Cheers
Sam, my wife repaid me for making many of your dishes, by buying me your knife set for Christmas. All I can say is WOW. I love them and they are truly the highest quality and best knives I've ever owned.
My hubby did the same and they are AMAZING!! I can't recommend them enough. I have Rheumatoid arthritis and they fit in my hand beautifully and are so nice! Great spouses 🎉 have a wonderful new year to you and your wife ❤
I laughed so hard when I saw that. All he had to do was crack the egg into a bowl and remove the yolk. Pour the whites onto the pan and drop the yolk into the centre, but that would not have been near as entertaining LOL
Happy New Year! German guy here... American cheese will be hard to get in Stuttgart, Germany, since the US troops left. Let's replace with processed Cheddar or Emmenthal cheese which is readily available... 🎉
I've just had an amazing day/night and winding down watching this video, when he flipped those patties literally almost brought a tear to my eye because it looked so good!
Wow. (I wanted to come up with something witty, but my brain just kept coming back to "wow.") I think I'd call this the ASMR burger. the shot of the egg yolk running and dripping down on the burger actually made me all tingly. This is definitely getting added to my future menu. Happy New Year!
One time an interviewer asked Stephen Stills ( _Crosby, Stills, Nash & Young_ ,, aka CSN&Y) who he thought the greatest rock guitarist was, he himself being considered among the elite of that group. He paused a moment, then responded, "After awhile, there isn't 'better', there's only _different_ ." I thought of that the moment I saw your video's title.
I heard there is no difference in the type of ground beef we use. Ethan Chabowski which I'm probably spelling his name wrong couldn't tell the difference. He bought wagyu beef from a few places and compared it to regular store bought ground beef. I don't care what anyone says it's all about the fat content in a burger.
I've been following your channel for a long time and am always impressed by your cooking skills. The burger looks delicious. You pronounced the word Stuttgart very well. Greetings Guido from Germany
Sam, big fan for years. Rode e-bikes with friends to experience Not Not Tacos a couple years ago. Max, your camera work has improved so much over the years, outstanding job! This burger looks great. However, out of your virtual plethora of best burger videos, which is the best that includes LTOP? (lettuce, tomato, onion, pickle). Eggs & bacon are for breakfast in my opinion, but this burger looks wicked sexy! Thanks for all your wonderful work over the years. I've made so many of your recipes with great success.
Egg in stir fry, shakshuka, deviled eggs/egg salad sandwich, bacon burgers, bbq pork belly, frijoles charros. Eggs and especially bacon were historically not just reserved for breakfast. You gotta get rid of that idea man!
Happy New Year, Sam and Sons! I watched the video admiring the exquisite camera work as well as the fabulous burger. You make me wish I didn't have diabetes and heart stents. Can you make something delicious out of carrots, celery, broccoli and cauliflower? And maybe cabbage?
I’d smoke the bacon at 225 for about an hour or 2 to render the fat more. Then paint with the maple and crank to 375 for about 30 minutes to crisp it up. Love the cracked yolk upside down though. Makes perfect sense.
Here in Portugal there is no American cheese. Cheddar is typical, however the “hamburger” cheese in individually wrapped slices is available at e. leclerc.
Something I happened across by chance was putting together the best horsey sauce for someone who normally prefers prepared horseradish. The secret is using a ridiculous amount of curly parsley in the mix. Like way more than you’d think would be an appropriate amount. It adds a great freshness to the horsey sauce without cutting too much of the beloved horseradish hotness in the sauce. Seriously intense flavors without being so intense as a raw, prepared horseradish
That looks like a tasty burger. But how about the Tortilla Burger from regional chain Max and Erma’s? The thick soup for topping or dipping is the best.
@3:35 Like fresh chives? Grow them in a pot or in a discrete location in your yard! They're practically a weed and easy to grow! I like that when they bloom you can use the flowers exactly like you'd use the stalks and they look great in pasta or anything else. @7:50 I'm not a fan of runny eggs but I'd try that!
Sam they say it is the best burger, that is because they haven't taste yours. I haven't taste your either, but it looks super delicious. I have seen your burgers you make on this channel and it blows my mind!
Being in the oilfield for almost 20 years now I've had my fair share of burgers. I still say the fried onion burger is the best. While I do enjoy a kitchen sink burger, that is what this is but fancy, the onion burger still reigns supreme in my book. Do love me some thick cut, smoked, belly fat though lol. You can keep the maple off of it.
Not knocking that burger, but if you think that's good, try: Trim steaks (half chuck and half sirloin are my favorite, but use what you want) cut into roughly 1 to 2" cubes. Doesn't matter what size, just make them roughly the same. Chop the steak cubes in a food processor for 10 seconds. I pulse it for a second or two at a time for 10 seconds total. Chopped steak, not pâté. Grill on limp wood charcoal, wood, or use a smoke tube for that added kiss of smoke. Because it is fresh chopped on clean equipment, season (S.P.G.) and cook 5.5 ounce patties to medium rare or medium. While cooking, add a splash of Worcestershire to each side. Finish with a thin pat of butter and some smoked provolone cheese. Thick cut maple bacon is certainly an option I've used numerous times. I also use some chopped roasted Hatch Green Chile. I like butter lettuce and tomato, but go for whatever fixings suit you. The fairly standard burger sauce you used is good, or a variation that has a little pickle relish in it is good too. I prefer to serve on a butter toasted ciabata, but any good quality fresh bread will do. A burger that bites like a burger, tastes and chews like a nice medium rare steak is where it's at.
It's interesting to see the influences of cuisine in this region, I see a lot of Greek along with Indian which makes sense since the spice trade came up through this region. I wonder if Israeli cuisine has a similar influence?
Those do look purty good. I don't eat much bacon or 'Murikan cheese but I would try it. Last burgers I made about two months ago were just 80/20 ground beef, seasoned w/sea salt & black pepper. I used mayo & margarine toasted diced onion buns, aged white cheddar cheese slices (w/the four corners folded inward/octagon shaped method... so they form fit the round patties). Other toppings I felt like on that particular day were fresh crispy lettuce, & a white onion slice on top of that under the top bun.
Slow-Mo Dripping Egg Yolk ? And the music?
Prolly the BEST MONEY SHOT in a Food PRON Video of any Cooking Channel !!!!!!!!!
Nicely Done Max !
Love from Santa Cruz !
You CAN say it you know!
I liked, but my love is from Southeast Kansas 🤗
I actually moaned when I saw the cut
You had me at thick cut, maple pepper BACON!!
Lost me with egg! I closed my eyes during that part
Bippity Boppity BACON. The magic food according to Mr Gaffigan.
Wish i could find that bacon locally
@@KillerKermie That's gotta be a butcher shop specialty cut. My local grocery store has a very different interpretation of what thick cut bacon is
@@KillerKermie I wish I could find half the stuff he uses ☹
Please do a Valentine’s Day night at home menu ❤
No, you don't wanna see that. It's Sam, his wife, and a fine bottle of Moet, and some McNuggets....
My guess on the egg shaking is that it detaches the white from the surrounding membrane, so it can naturally find its center, instead of being pulled to the side.
Happy New Year to Sam and the boys!! Nothing beats a burger to kick off the New Year!!! Can't wait to see what you deliver this year!
HAPPY NEW YEAR to my favorite cook and the boys.❤😊
Hey guys, I just found your show in summer of 2024. I love everything you guys do, humour, food everything! I put your channel on almost every day! Thank you for the great work!! Let’s make CANADA cook! Cheers
Sam, my wife repaid me for making many of your dishes, by buying me your knife set for Christmas. All I can say is WOW. I love them and they are truly the highest quality and best knives I've ever owned.
What? She DIDN'T bonk your brains OUT?
My hubby did the same and they are AMAZING!! I can't recommend them enough. I have Rheumatoid arthritis and they fit in my hand beautifully and are so nice! Great spouses 🎉 have a wonderful new year to you and your wife ❤
@@jennifergridley8111 I got the Knife set for Christmas too!! love them
LOL...Happy New Year Sam and Fam. Sam trying to scramble an egg in the shell...priceless 😆🤣
I laughed so hard when I saw that. All he had to do was crack the egg into a bowl and remove the yolk. Pour the whites onto the pan and drop the yolk into the centre, but that would not have been near as entertaining LOL
Happy New Year! German guy here...
American cheese will be hard to get in Stuttgart, Germany, since the US troops left. Let's replace with processed Cheddar or Emmenthal cheese which is readily available... 🎉
Great video to start the New Year! Thanks for all you do Sam and Crew.
Here for every burger varietal, keep'em coming Sam and happy new year!
HELLO SAM
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA
GREETINGS FROM MIAMI
I've just had an amazing day/night and winding down watching this video, when he flipped those patties literally almost brought a tear to my eye because it looked so good!
"holy Hannah - whoever she is..." 😂😂
Samisms are the best.
Damn. Been quite a while since the algorithm recommended this guy to me. Good to be back.
You need to subscribe
You pronouced "Stuttgart" really good. Best regards from Germany.
Wow. (I wanted to come up with something witty, but my brain just kept coming back to "wow.") I think I'd call this the ASMR burger. the shot of the egg yolk running and dripping down on the burger actually made me all tingly. This is definitely getting added to my future menu. Happy New Year!
Happy New Year! You have made me very happy with this burger!
Happy new year to you guys!! Keep up the delicious ideas!! Cheers!
That break into egg yolk b roll and music was art 🤌🏼
Perfect execution. Looks amazing. Happy New Year, fellas!
One time an interviewer asked Stephen Stills ( _Crosby, Stills, Nash & Young_ ,, aka CSN&Y) who he thought the greatest rock guitarist was, he himself being considered among the elite of that group. He paused a moment, then responded, "After awhile, there isn't 'better', there's only _different_ ." I thought of that the moment I saw your video's title.
I heard there is no difference in the type of ground beef we use. Ethan Chabowski which I'm probably spelling his name wrong couldn't tell the difference. He bought wagyu beef from a few places and compared it to regular store bought ground beef. I don't care what anyone says it's all about the fat content in a burger.
OMG! That bacon!!
SAM!! You should try making the simmered burger from Pete's burgers in Wisconsin.
I've been following your channel for a long time and am always impressed by your cooking skills. The burger looks delicious. You pronounced the word Stuttgart very well.
Greetings Guido from Germany
Will be making this burger, looks fantastic, Happy New Year guys
Sam, big fan for years. Rode e-bikes with friends to experience Not Not Tacos a couple years ago. Max, your camera work has improved so much over the years, outstanding job! This burger looks great. However, out of your virtual plethora of best burger videos, which is the best that includes LTOP? (lettuce, tomato, onion, pickle). Eggs & bacon are for breakfast in my opinion, but this burger looks wicked sexy! Thanks for all your wonderful work over the years. I've made so many of your recipes with great success.
Egg in stir fry, shakshuka, deviled eggs/egg salad sandwich, bacon burgers, bbq pork belly, frijoles charros. Eggs and especially bacon were historically not just reserved for breakfast. You gotta get rid of that idea man!
@@johnb7046To each his own my friend.
@@johnb7046
Take it easy, bro. I love all that, too, and have made most you mention. I was merely asking Sam for his best LTOP burger video.
New subscriber this week, binge watching…. Love you guys already…. Happy New Year x❤x
Happy New year! This looks SO good. Burger in general rock.
HNY🎉
Whatever he’s cooking today is ‘best ever’. How many ‘best ever’ burgers have been done on this channel anyway?
Happy New Year! Thanks for all the epic content and inspiration.
What happened… Max and Chance missing an opportunity to take the piss out of the egg shaking technique 😂 - Happy New Year Team! 🎉
Great first video of the year !!! Thank you, Sam !!! Off to the store i go.
Happy New Year, Sam and Sons! I watched the video admiring the exquisite camera work as well as the fabulous burger. You make me wish I didn't have diabetes and heart stents. Can you make something delicious out of carrots, celery, broccoli and cauliflower? And maybe cabbage?
Perfect !!
Happy New Year to Sam, Max & Chance
I’d smoke the bacon at 225 for about an hour or 2 to render the fat more. Then paint with the maple and crank to 375 for about 30 minutes to crisp it up. Love the cracked yolk upside down though. Makes perfect sense.
5:12 - Sam is doing his best Arseno Hall dog pound fist pump from the 90s there💪😎
My mouth was watering while watching this. Love these videos.
Happy New Year guys! Thanks for a wonderful 2024, looking forward to what you plate up in 2025!
Here in Portugal there is no American cheese. Cheddar is typical, however the “hamburger” cheese in individually wrapped slices is available at e. leclerc.
it's available in any of the big markets
American cheese is basically a blend of cheddar and colby with sodium citrate to make it melt better.
Yeah, i saw that when i went to Porto, was not even expensive. Cheers!
@@joaorcosta unfortunately from my experience nothing from any of the big stores melts like American cheese but the search still goes on!
@@GlennTillema I haven’t found Colby here either
Something I happened across by chance was putting together the best horsey sauce for someone who normally prefers prepared horseradish. The secret is using a ridiculous amount of curly parsley in the mix. Like way more than you’d think would be an appropriate amount. It adds a great freshness to the horsey sauce without cutting too much of the beloved horseradish hotness in the sauce. Seriously intense flavors without being so intense as a raw, prepared horseradish
That looks like a tasty burger. But how about the Tortilla Burger from regional chain Max and Erma’s? The thick soup for topping or dipping is the best.
Happy New Year to Sam and the boys
Brendan Sodikoff’s original restaurant in Chicago, Au Cheval, did this burger years before he opened 4 Charles.
I was just telling a friend this morning to try Smal Cheval burger while he's in Chicago this weekend.
Yep.
I think only difference might be the meat? Do they use the wagyu at au cheval?
@@Pat18934 the bacon at AuCheval is like 3/8" slabs. Small cheval has regular thickness.
NYC > Chicago
@3:35 Like fresh chives? Grow them in a pot or in a discrete location in your yard! They're practically a weed and easy to grow! I like that when they bloom you can use the flowers exactly like you'd use the stalks and they look great in pasta or anything else.
@7:50 I'm not a fan of runny eggs but I'd try that!
Stellar burger !!! Money shot of money shots!! Slainte and Happy 2025 STCG!!
Sam they say it is the best burger, that is because they haven't taste yours. I haven't taste your either, but it looks super delicious. I have seen your burgers you make on this channel and it blows my mind!
SAM!!! How do you start the new year off this way??? How are you going to top this episode? AMAZING!!!!
Happy New Year. A delicious treat!
That slow mo of the yolk pour was epic.
Happy new year! Love your videos and cookbook!
Caramel onions and sweet peppers on the side or top would be amazing as well. Yummy
Awesome Burg, only thing I would add is a thick slice of sweet onion... yummy!!!!! Two thumbs up!!!!
Dude the guy standing on your limestone counter top is like a knife in my heart for the stone. The burger looks good tho
That’s the best looking burger I’ve seen in a long time. Well done!!!
That was dope Sam! You pulled it off clean and it looked good!
Happy New Year Sam And Max And Chance 🎉
Seeing Sam loving to have that yolk drip I knew this was going to be a great recipe vid. And I was not wrong. Love it!
Haha, same here!😅
Happy New Year Sam and Company! Perfect day for a fatty, greasy, delicious hangover burger.
Here I am, yet again, watching this at almost midnight when I'm supposed to be going to sleep. My gawd.
I love you Sam!! Happy New Year!!
The egg yolk shots are magnificent 👌 The burger looks delicious 😋 Happy New Year everyone 🎉❤
Happy and Healthy New Year Sam and Boys. 🎉🥰😋
Love STCG! You make me look like a king in the kitchen!
Happy New Year, now I know what's for dinner!
Brioche buns are the ... W O R S T.
Yet everyone keeps using this crap!
Epic editing at 3:11. Spoon placement on that 1/3 second stir was masterful.
7:35 🔊
Lmao 😂 spoon placement on that stir? You dont get out much do ya? 😂
Looks great! Happy New year!!
OMG the dripping yoke on that thick bacon is insane.
Nice burger..my vote is to put the bacon on the In&Out double double!😊
Being in the oilfield for almost 20 years now I've had my fair share of burgers. I still say the fried onion burger is the best. While I do enjoy a kitchen sink burger, that is what this is but fancy, the onion burger still reigns supreme in my book. Do love me some thick cut, smoked, belly fat though lol. You can keep the maple off of it.
Happy New Year 🎉.. that burger looks deeeelish .
2:55 that isnt the usual mayo......its the bollocks! Love that kewpie!
I live very close to Stuttgart, Germany, and as American cheese is not easy to get here, often Cheddar is used for a Cheeseburger.
My son is in Diekholzen and says the same thing.
I’ve recently found out that American cheese is nothing but cheddar cheese with water and two other chemicals to make it more watery and melt able
If you guys have Kraft
Singles slices out there or similar... It's that. Ultra processed, plastic type of texture... Delicious
@@jamesbrandon8520Yes, like government issued cheese. Its a trashy yet delicious fake cheese basically
It looks amazing and amazingly close to Au Cheval (and 4 Charles), but the sauce is dijonnaise with diced onion.
Happy New Year gang, that looks like a great burger, I'll have to try one. I wonder what it would be like if you used Sauage.
Love the bacon, but eggs DO NOT belong on a burger in any form.
Not knocking that burger, but if you think that's good, try:
Trim steaks (half chuck and half sirloin are my favorite, but use what you want) cut into roughly 1 to 2" cubes. Doesn't matter what size, just make them roughly the same.
Chop the steak cubes in a food processor for 10 seconds. I pulse it for a second or two at a time for 10 seconds total. Chopped steak, not pâté.
Grill on limp wood charcoal, wood, or use a smoke tube for that added kiss of smoke.
Because it is fresh chopped on clean equipment, season (S.P.G.) and cook 5.5 ounce patties to medium rare or medium. While cooking, add a splash of Worcestershire to each side.
Finish with a thin pat of butter and some smoked provolone cheese.
Thick cut maple bacon is certainly an option I've used numerous times. I also use some chopped roasted Hatch Green Chile. I like butter lettuce and tomato, but go for whatever fixings suit you.
The fairly standard burger sauce you used is good, or a variation that has a little pickle relish in it is good too.
I prefer to serve on a butter toasted ciabata, but any good quality fresh bread will do.
A burger that bites like a burger, tastes and chews like a nice medium rare steak is where it's at.
Have a safe happy blessed New Years 2025. God first place
Great way to start out the new year with a super duper burger! Must try within the next day or so! 😎
Happy new year.
Looks like the best-fortified egg sandwich, ever! 🍳
That’s gorgeous! I would add a bit of raw onions 😊
Tough to NOT have tomato as well as onion. Thinner bacon plus tomato and onion... butter lettuce?
Happy new year I’m here for it
Amazing burger wow.. suggestion for future show would like to see what you would add to spaghetti sauces like Rao etc to improve them.
Happy New Year!!!
I expect a lot of crazy looks when I start swinging eggs but I’m here for it.
Thick cut? Those should be called bacon STEAKS! Great job Sam, it really looks delicious!
Happy new year fellas
I'm surprised you aren't the next contestant on my 600ib life the way you cook! So yummy 😋
Happy New Year!! 🎉
The Ale 'n' Angus in downtown Syracuse has won best burger in NY several times. The Hot & Smokey Candied Bacon Burger is the greatest I've ever tried!
I’m not exaggerating when I say this the best thing I have ever seen
HAPPY 2025 STCG!! 🙏🍾🎉🎈
It's interesting to see the influences of cuisine in this region, I see a lot of Greek along with Indian which makes sense since the spice trade came up through this region. I wonder if Israeli cuisine has a similar influence?
Wow!! That looks amazing! 😮🤤
That may be the best looking burger I've ever seen!
Those do look purty good. I don't eat much bacon or 'Murikan cheese but I would try it.
Last burgers I made about two months ago were just 80/20 ground beef, seasoned w/sea salt & black pepper. I used mayo & margarine toasted diced onion buns, aged white cheddar cheese slices (w/the four corners folded inward/octagon shaped method... so they form fit the round patties). Other toppings I felt like on that particular day were fresh crispy lettuce, & a white onion slice on top of that under the top bun.
I miss the knife giveaway. Was always cool to hear that DING!
NAILED IT! Great job!