Check out my new show on PBS here! th-cam.com/play/PLQMKh4LBO6xP1567JcnbM5NfAHpeOg48O.html&si=0jeYrCI_2ZGs5wgi And leave a comment in the video for PBS to see :)
I hope you do a summer video maybe something like " recipes all around the world for cooling off" and none of them are drinks that be pretty interesting 🤔
Youd be surprised how many countries drink or make something hot during heat waves. It helps raise ur own body temp so you dont notice the heat so much :D
My not-so-secret recipe for a Lyonnaise burger to honor my love for Lyon France: Lamb burger (grilled medium rare) topped with deep caramelized sweet onion strings and melted Gruyere cheese, add a generous schmear of fig jam on a toasted brioche bun. Heaven on a plate!
Still, I've not seen this "rice as bun" burger in Indonesia except for MOS Burger, and I've looked a ton because I can't eat bread, so this would be perfect for me. Full disclosure, I've looked mostly in Makassar where I live in the summer...
CROATIA MENTIONED LET'S GOOOOOOOOO But also, yes you are right that you feel a MIddle Eastern vibe with Ćevapi! A big part of the Balkan peninsula, including Bosnia, spent a long while under Ottoman rule, and they left a strong mark on the cuisine and some of the flavour profile. The region is an interesting mix of Turkish, Austrohungarian and Mediterranean cuisines and their interplay.
Lesson learned here: A good burger always get messy, no matter how you eat it. Beryl's dedication to follow the ingredients and techniques of each and every cuisine need to be given an award by itself. How much Beryl's packing after eating all those meat and grease, I just can't imagine though. Love every Leah's appearance on all the videos.
So glad that Phil included both beetroot and pineapple in the burger with the lot. A lot of takeaways only include one or the other! We shouldn't have to choose.
@@ceemartin5624 I would beg to differ, The natural flavours of the beetroot is completely lost when you pickle it. Growing up in Adelaide I didn't know there was such a sacrilege until I was living in the UK decades later. The cook at the pub I was working at offered to make me an Aussie burger. He did a pretty good job, but he used pickled beetroot. DISGUSTING!!!!!! 🤣
Phil, I’m so glad you submitted the Burger with the Lot. It’s so good. You did a great job Beryl but the onion should be rings cooked down, almost caramelised, not a slab
Also, I dont know if you can get pineapple thins in the US, but in Australia you can get a pineapple ring that is half the thickness, if I cant get those I slice it across the middle so I have 2 thin rings of pineapple....makes them easier to bite through.....but I HATE beetroot and will not eat it on a burger.
I don't like pineapple on the burger but each to their own . Oh yeah don't like pineapple on a pizza. Greetings from Sydney Australia, if that matters.
You can cut the 20 minute meat-kneading time for Cevapi down to about 5 if you do it the Chinese way; Use a pair of chopsticks, and stir the meat ONLY in one direction. It does the same thing - unspools the proteins, so you end up with a bouncier meat texture. The same technique is used for making dumpling filling.
@@codename495 it doesn't matter the direction as long as you don't change your mind halfway through. I've tried this technique when making lion's mane meatballs and it really does work! It just gets all the meat proteins going the same direction, like combing your hair. I did it with my hand instead of chopsticks, but boy can you feel the difference!
Love all of these options. The Aussie burger has half-caramelised/very charred onion slices though, not that gigantic chunk of almost raw onion! Single beef patty instead of 2 smashed, and the canned beetroot is sweet and slightly pickled. It's a big burger, but not as huge as yours ended up Beryl 😂
I just love the Aussie Burger with the lot. Used to eat it as a kid in Australia, but I moved to Europe (Amsterdam) when I was 9 and haven't had it ever since. That is until a couple of months ago a burger joint opened up in the neighborhood, and it's on the top of their list! I now order at least one a month and relive my childhood dreams.
When I worked in Perth I used to hit a place that made them a lot more manageable. Thin sliced onions (or quick kimchi with thin sliced green cabbage), smash patty, cheese, beets and the egg on a toasted bun.
I did my student teaching in Australia back in the early 1990's. I stayed in a dorm at a University and ate my dinners at the cafeteria. One night I ordered a hamburger with everything on it, expecting to get ketchup, mustard, pickles, and onions...didn't give it a second thought until I was handed my plate. The hamburger had a slice of pineapple, a slice of beet, and a fried egg. That was it. I asked if there was ketchup available and the worker looked at me like I had snakes coming out of my head...I took that as a "no". Live and learn ;)
There are two burgers I love. The first is my grandmothers garlic burger. The second? Ruben. Burger. I didnt even like rubens or sauerkraut before my uncle made me try it and Ive never looked back. Take the ingredients of a ruben, a beef patty, and put it in a lightly toasted bun that is sturdy enough to take the load. Its amazing and taught me to love sauerkraut.
ćevapi comes from the word kebab. the ottoman empier had a big influence on the balkans. thats the reason why you can also find börek (burek) everywere there.
Dozens of dishes contain the word kebab Whether it is Galouti kebab, Vinen kebab, Jujeh kebab, Kebab Barg, Seekh kebab, Shami kebab, Drusan kebap or Adana kebab, those are different dishes. What they have in common is the Persian term kabob, which was adopted by the Turks. There is also a dish called Iločki kebab or Vinogradarski kebab, but it has little in common with other dishes containing the term kebab.
Beautiful video! I m a Midwest farmers daughter and I believe EVERY burger needs a toasted bun, Toasted in real butter and nothing else. The fat ratio is where your flavor comes from. but toppings matter as well 😊 My favorite burgers are smash burger with mustard onion dill pickle or burgers with tomatoes and peanut butter and pickled red onions!
OMG Beryl! I'm so happy this episode finally got uploaded! I wish i had cut my hair tho because it looks a little bit weird in this video, but i LOVE this video and i'm SO happy that you enjoy the burger. Nice use of the kecap manis ❤
When I saw the title I KNEW there had to be an Aussie burger with the lot. I had one last night (with a veggie patty), it's such a classic. But yes, it did completely fall apart while I was eating it and I had runny egg all over my shirt. I use the flat soft burger buns we get from Baker's Delight, so it's easier to put in your mouth.
We had a lot of immigration from Germany during the 19th and 20th century, and "fricandela" is also a very old fashion type of hamburger, so everything is connected, greetings from Santiago, Chile
Quick tips on the first burger patty: the ring is great, but push a divot in the middle and it will actually cook to a flat burger; put salt ON the meat, never in it - salt in the meat leads to toughened proteins. LOVE your smash burger technique!
I want to make a recommendation on the Chacarero burger: you should make a green bean salad (chilean style), by letting them rest some time on lemon and salt. Then add them to the burger/sandwich. It gives so much flavor.
Beets on burgers was an absolute awakening for me. My Husband is Australian and its a normal topping for them over there and when we started living together i, as a Brit, was .....sceptical.....that was 20 years ago and ive never looked back. Beets on burgers are the best BUT for me personally I go for the plain cooked ones as preference over the pickled beets - both are good but i just prefer my acidity from somewhere else and prefer to let the sweet earthyness of the plain beets shine.
@@kimlee2932 Bosnian/Croatian and the Chilean ones. I love green beans so that just sounds unique. And the cevapi seems to have different flavors than that of a typical burger which might be more up my alley
The rice burger patty is seen in Japanese burger places like Mos Burger where they give you a 'diaper' to hold the burger. A bit of cornstarch stirred into the hot rice before cooking helps with the integrity of the bun.
My mom made typical hamburgers, but in the summer I would visit my aunty & she made "California" burgers. A very thin patty, but not smashed, with lettuce & tomato. I don't remember a lot of condiments. She lived in Minnesota. When we went to the local hamburger/ice cream shop, they also served California burgers. Lol.
One thing you should have done is ask a local butcher or deli to teach you how to wrap a burger. That burger diaper helps keep you from wearing the toppings. I've tried the Jucy Lucy at Matt's Bar. SUCH good stuff!
Always a whole burger. That way the juices don't run out of the patty if it's cut too soon. 16:35 I knew this was Aussie in the opening montage because I saw the fried egg and, while you can find that in the US (it's a favorite of mine), it's as Australian as the beetroot.
Hey beryl that lot burger was huge, as an Aussie I would eat that burger with all the ingredients but only one of each, not two meat patties. Also I would fry the onions, which takes up less space too. Love all these different burgers, they look so yummy.
Beryl, for the Australian burger - the beets are normally tinned pickled beets - these are an Australian thing that came with our English forefathers and goes back to the days of storing home grown produce. The earliest recipe I found was in Mrs Beeton’s Book of Household Management 1861 which can be accessed online.
@ 2:38 "Perfection looks different on its own and there's nothing to compare it to but it is perfect." I know you were talking about food, but Wow, what a statement. It hit me like a lead balloon, in a good way. I hope it resonates with other viewers too. ❤
Beryl, my secret burger spice blend is just Old Bay seasoning. Also put the Old Bay on fries and homemade potato chips. I haven't found anything that isn't better with Old Bay.
Hi Beryl. South Australian here. The beetroot/ pineapple issue is a rather big topic here and you can pretty much tell which state someone is from. Here people usually have pineapple on a burger.
" Hello Dolly" ??? When you got to the stuffed burger, I remembered that my FIL used to make one, but I didn't think of it because it's not eaten like a burger on a bun. It's kinda more like a casserole. Two smash burgers with turkey type stuffing & cheese between the meat. In a casserole dish then cream of mushroom soup poured over top, actually as with the stuffing of your choice, you can use any kind of creamed soup you want. Celery, broccoli, cheese, clam chowder, potato, just to name a few. Yummy❤!!!
I'm a total beet fan beryl. It just makes a burger or a salad sandwich! The next time I make burgers I'm so putting the cheese inside!! And a tomato is a fruit not a vegetable 🫢
Hey I totally understand the apron for the Aussie burger with the lot! Its messy but totally delicious and I'm glad that Phil sent it in 🙂 (Though the onion ideally needs to be caramelised a lot more for best taste) Thanks Beryl from Melbourne Australia.
“A comedy tonight!” - “ Funny Thing” for us musical theater jokers - or more correctly “ A Funny Thing Happened on the Way to the Forum.” Love this episode ( love em all ) - but awesome to watch a worldwide burger episode!!
I love pickled beets, so very much. It's a "special time" treat for me now, but as a kid, I ate them with every single meal. Me eating through multiple jars of them in a single week was also a sign that we were expecting our child over five years ago. And now that same child loves pickled beets with his food as well!
Beryl… THE CHICKEN EARRINGS! 😂 I love those so much - little chickens wearing little rain boots! Thanks for this episode that is so timely for Father’s Day here in the US. We are grilling this weekend, and absolutely must try one of these recipes. Thank you, and cheers!
They all looked really good! The one I'm most interested in trying, though, is the Juicy Lucy. I adore bleu cheese, and how delicious would it be to bite into a burger filled with bleu cheese?! And the caramelized onions, yum! 😋🍔
26:25 To eliminate "bitter flavor" of onions (and the sharpness), soak your cut onions in cold water for 15 minutes, then rinse and proceed to use raw or cooked.
Here in Florida a lot of the beach touristy restaurants offer a burger w/ bacon and grilled pineapple, and I've seen burgers w/ beets or what's typically called a "hangover burger" with an egg, but all of it together is a new concept to me. Sounds great though, I'm gonna make it at home (when I'm by myself bc I think my family won't go for it lmao).
I share an alley with the Blue Door. While I love a good Blucy, their Latin Kisses are the best thing on the menu. The boneless wings are great too. Yum.
I was hoping someone from Japan would contribute to this episode because when they have a burger, there, they don't use a bun. I've had the Juicy Lucy in Minnesota and it's delicious. They don't make a thick patty but it's infused w/ cheese and then there's just a little melted in the middle. So good.
A good trick with making burger patties is making them a little thinner in the middle. Almost like a red blood cell if you’ve ever seen one of those animated pictures of them. Then as the burger shrinks up by the time it’s fully cooked the middle will be the same thickness as the edges.
I feel like a really cool summer video idea would be “cook off food from around the world” like I feel like burgers and steaks can’t be the only thing people are roasting over a roaring fire
Ironically, the Beryl Special is what got me to make my own burgers today. I don't have a lot of toppings available and just needed something basic to get me going! Still, it was fascinating to see what people do around the world.
Chile 🇨🇱 mentioned! El mejor país de Chile hermanoooo hahaha dear Beryl we really enjoy your videos, we hope one day you can come to Chile and have chacareros, chemilicos y completos with us ❤
OMG Beryl I wish I knew you were doing this one because I have a personal favorite I would LOVE to see you try! Okay, so this actually perfect for your "can anything go on a burger?" question. It started as a challenge to make something actually good using some weird toppings offered at one of those hipster type burger joints, but I have since refined it and now it's literally my go-to burger at home! Standard patty. Standard bun. The toppings, though, are PEANUT BUTTER, Sriracha, and gari (sushi ginger for any who don't know) I spread the peanut butter on the bun, then spiral a little Sriracha over that because too much will overpower it. The gari, being pickled, takes the place of your typical cucumber pickle component, and I like to put those on the bottom, and I do a fairly generous layer because both peanut butter and Sriracha are fairly strong and you are going for balance. The ginger really ties it all together because it brings a little freshness and sweetness while complementing the the heat in a different way. It gives sort of "Thai" vibes but in a distinctly American way I think 😅
Juicy lucy- i usually go for pepper jack cheese. My parents who dont like their spice loves pepperjack. Also note when eating a juicy lucy, wait a couple of minutes otherwise you will burn your mouth. The leaks are perfectly normal.
The way you prepared the last pork burger is similar to the preparation of some dumpling fillings, stirring it for a long time, the baking soda tenderizes it.
If you look around at the end of summer you will find gadgets for making stuffed burgers for cheap. I bought mine on a whim for like $5. I use it often enough it might have been worth the original $20. You can go well beyond the stuff them with cheese stage too. For a while I had a Korean grad student as roommate who always made way too much banchan when she meal prepped. I put a lot of that into stuffed burgers. My favorite was stuffing one with kimchi then rolling the burger in panko and frying it up tonkatsu style. Also a great way to do rice buns is with a small waffle iron. I picked up one that made four 3” waffles from a thrift store. You can also make pretty good ones in an obanyaki pan
Indonesian here and pretty surprise you include indonesia. Also i barely saw any rice burger here aside from japanese restaurant, so its very surprising recipe. The closest "indonesian burger" i can think of is probably "sandwich" from my hometown of west sumatra. Its basically burger with omelette instead of patty. And i cant think any other dish that can be qualified as indonesian burger.
Im chilean and i eat hotdogs with chacarero toppings! The green beans gives them a crunch and freshness that i love! Actually for me it was weird seeing green beans used in casseroles but i tried them and i love them too 😂
In Sweden usually if you get burgers at a bar or a nicer restaurant it's not only sort of expected to eat with knife and fork, they often dont build the burgers to allow for hand eating.
ohhhh. You need to redo the Aussie burger using tinned pickled beetroot. Different states use pickled or unpickled, but I reckon you will love it with pickled.
Just started watching this. Of course the first scene Beryl is washing sushi rice. And then starts making sticky rice. I am like but you wash your rice so that it is not sticky. oh no, it won't be sticky now.
Check out my new show on PBS here! th-cam.com/play/PLQMKh4LBO6xP1567JcnbM5NfAHpeOg48O.html&si=0jeYrCI_2ZGs5wgi And leave a comment in the video for PBS to see :)
The answer to the Broadway song is from A funny thing happened on the way to the forum
I hope you do a summer video maybe something like " recipes all around the world for cooling off" and none of them are drinks that be pretty interesting 🤔
And then also a "Cool Down with summer drinks" episode.
Actually also a "warm up with Winter Drinks" episode too.
Youd be surprised how many countries drink or make something hot during heat waves. It helps raise ur own body temp so you dont notice the heat so much :D
@@CutieCatoriI think they are just suggesting a fun challenge of cool off food items! I love the idea!
Maybe a summer cool off salads episode, for things like tabouleh and watermelon mint salad?
@@CutieCatori I like hot green tea in the summer and I noticed that I stop sweating after a bit. Thank you for acknowledging this!
My not-so-secret recipe for a Lyonnaise burger to honor my love for Lyon France:
Lamb burger (grilled medium rare) topped with deep caramelized sweet onion strings and melted Gruyere cheese, add a generous schmear of fig jam on a toasted brioche bun. Heaven on a plate!
That sounds so delectable! ❤ Merçi beaucoup pour l'idée!
That sounds amazing
That sounds wonderful!
😍
That’s a beautiful combination. I love lamb burgers as well, my go to is lamb with blue cheese, arugula, garlic dill aioli, and pickled red onions.
In Indonesia there's saying " belum makan kalau belum makan nasi" which can be roughly translated to "You haven't eaten if you haven't eaten rice.
Same vibes as brazilians only considering something ‘real food’ if it has rice and beans
Same in the Philippines. We eat rice from morning till evening.
I agree! I eat rice every single day, and I love it! That burger made with a rice bun looked amazing. Hmmm, a new way to eat my rice? 🤔🍚
I had a fellow from Indonesia stay with us for a few months, he asked for rice with everything, so I can believe it.
Still, I've not seen this "rice as bun" burger in Indonesia except for MOS Burger, and I've looked a ton because I can't eat bread, so this would be perfect for me. Full disclosure, I've looked mostly in Makassar where I live in the summer...
In Indonesia, although rice burger is quite common, we seldom use patty for the filling. We mostly use shredded spiced chicken for the filling.
Petition to make a beet episode!)
The entire country of Poland stands up..... TAK!!!!!!!!
Signed
please! let’s show beets some love. i feel like you can’t do a beet episode without borsch
@@Erin49694 Yeah, there are so many variations on the theme of borsch, and not all of them involve beets either!
@@LoriCole-q3uthat’s true! one that’s super interesting to me is hong kong style borsch which is tomato based
CROATIA MENTIONED LET'S GOOOOOOOOO
But also, yes you are right that you feel a MIddle Eastern vibe with Ćevapi! A big part of the Balkan peninsula, including Bosnia, spent a long while under Ottoman rule, and they left a strong mark on the cuisine and some of the flavour profile. The region is an interesting mix of Turkish, Austrohungarian and Mediterranean cuisines and their interplay.
Beat me to it. 🍻
I was just going to comment this!
In Romania we call it "mici" but they're bigger and we serve them with sweet Romanian mustard and fries
@@balkanwitch5747Romania has such amazing food! I spent a month there years ago, and have been craving the food ever since!
Lesson learned here: A good burger always get messy, no matter how you eat it. Beryl's dedication to follow the ingredients and techniques of each and every cuisine need to be given an award by itself. How much Beryl's packing after eating all those meat and grease, I just can't imagine though. Love every Leah's appearance on all the videos.
So glad that Phil included both beetroot and pineapple in the burger with the lot. A lot of takeaways only include one or the other! We shouldn't have to choose.
He should have stressed that it has to be PICKLED beetroot though. A thin slice is all you need..
Exactly. When I first got to South Australia I got caught out by having to ask for the lot plus pineapple and beetroot. That is weird
@@ceemartin5624 I would beg to differ,
The natural flavours of the beetroot is completely lost when you pickle it.
Growing up in Adelaide I didn't know there was such a sacrilege until I was living in the UK decades later. The cook at the pub I was working at offered to make me an Aussie burger. He did a pretty good job, but he used pickled beetroot.
DISGUSTING!!!!!!
🤣
@@barneyhall2753 In Sydney they always used pickled beetroot. Maybe it's an Adelaide thing to use normal beetroot.
I was surprised that Beryl didn't usepickled beets @@ceemartin5624
Phil, I’m so glad you submitted the Burger with the Lot. It’s so good. You did a great job Beryl but the onion should be rings cooked down, almost caramelised, not a slab
Also, I dont know if you can get pineapple thins in the US, but in Australia you can get a pineapple ring that is half the thickness, if I cant get those I slice it across the middle so I have 2 thin rings of pineapple....makes them easier to bite through.....but I HATE beetroot and will not eat it on a burger.
I don't like pineapple on the burger but each to their own . Oh yeah don't like pineapple on a pizza. Greetings from Sydney Australia, if that matters.
Aussie here the onion needs to be broken down and caramelized
Kiwi here we call that the kitchen sink lol
You can cut the 20 minute meat-kneading time for Cevapi down to about 5 if you do it the Chinese way; Use a pair of chopsticks, and stir the meat ONLY in one direction. It does the same thing - unspools the proteins, so you end up with a bouncier meat texture. The same technique is used for making dumpling filling.
Direction has literally no bearing on it. None whatsoever.
@@codename495 it doesn't matter the direction as long as you don't change your mind halfway through. I've tried this technique when making lion's mane meatballs and it really does work! It just gets all the meat proteins going the same direction, like combing your hair. I did it with my hand instead of chopsticks, but boy can you feel the difference!
@@codename495 it doesn't matter which direction as long as you only pick one. I've tried this technique and it really does work!
She said 1 direction, why are you’ll making comments saying what she said?
The song is from "A Funny Thing Happened on the way to the Forum" . Phil may have single-handedly increased American tourism to Australia.
Thank you! I wasn't sure
Tragedy tomorrow, comedy tonight!
@@lisam9233 something for everyone
You beat me to it 😅
Beet is an underrated vegetable! It’s so good in sweet stuff too.
And super healthy!!😮
Roasted beets are amazing! It brings out all the sweetness and earthiness of the beets. Love them added to salads!
Love all of these options. The Aussie burger has half-caramelised/very charred onion slices though, not that gigantic chunk of almost raw onion! Single beef patty instead of 2 smashed, and the canned beetroot is sweet and slightly pickled. It's a big burger, but not as huge as yours ended up Beryl 😂
The bacon is a lot different as well
I just love the Aussie Burger with the lot. Used to eat it as a kid in Australia, but I moved to Europe (Amsterdam) when I was 9 and haven't had it ever since. That is until a couple of months ago a burger joint opened up in the neighborhood, and it's on the top of their list! I now order at least one a month and relive my childhood dreams.
@telebubba5527 Please share the name!
When I worked in Perth I used to hit a place that made them a lot more manageable. Thin sliced onions (or quick kimchi with thin sliced green cabbage), smash patty, cheese, beets and the egg on a toasted bun.
I did my student teaching in Australia back in the early 1990's. I stayed in a dorm at a University and ate my dinners at the cafeteria. One night I ordered a hamburger with everything on it, expecting to get ketchup, mustard, pickles, and onions...didn't give it a second thought until I was handed my plate. The hamburger had a slice of pineapple, a slice of beet, and a fried egg. That was it. I asked if there was ketchup available and the worker looked at me like I had snakes coming out of my head...I took that as a "no". Live and learn ;)
"Sauce" was available. :)
@@RosieNawojka - I actually went back and asked for tomato sauce (one of my friends told me what to ask for) and I was still told "no"...
@@hannahyoung3533 Outrageous! Are you sure they were Aussies and not, I don't know, aliens from a distant galaxy or something? !!
As an Australian 🇦🇺, I fully support the Burger with “the Lot”! It’s sold everywhere and we love it here ❤
Beetroot is burgers is super popular in New Zealand too - so yum!
That’s because you Kiwis copy us and try to steal our pavlova! Lol! (Jokes. Love you Kiwi fam)
The way i started cackling when you got out the apron and put up your hair 😂😂😂 i am legitimately crying 😂😂😂 love from South Australia
There are two burgers I love. The first is my grandmothers garlic burger. The second? Ruben. Burger.
I didnt even like rubens or sauerkraut before my uncle made me try it and Ive never looked back.
Take the ingredients of a ruben, a beef patty, and put it in a lightly toasted bun that is sturdy enough to take the load. Its amazing and taught me to love sauerkraut.
ćevapi comes from the word kebab. the ottoman empier had a big influence on the balkans. thats the reason why you can also find börek (burek) everywere there.
Dozens of dishes contain the word kebab
Whether it is Galouti kebab, Vinen kebab, Jujeh kebab, Kebab Barg, Seekh kebab, Shami kebab, Drusan kebap or Adana kebab, those are different dishes. What they have in common is the Persian term kabob, which was adopted by the Turks. There is also a dish called Iločki kebab or Vinogradarski kebab, but it has little in common with other dishes containing the term kebab.
Beautiful video! I m a Midwest farmers daughter and I believe EVERY burger needs a toasted bun, Toasted in real butter and nothing else. The fat ratio is where your flavor comes from. but toppings matter as well 😊 My favorite burgers are smash burger with mustard onion dill pickle or burgers with tomatoes and peanut butter and pickled red onions!
Peanutbutter eh?
Oh yes! Something that's like JIF. Natural peanut butter doesn't work!
The Burger with the rice buns is perfect for me with celiac 😅 And Beryl versus the Burger with the Lot - too good! 😂😂😂
you can use rice flour to make actual buns(like baozi/mantou/manju but without filling), or to make something that's more like a GF burger bun.
OMG Beryl! I'm so happy this episode finally got uploaded! I wish i had cut my hair tho because it looks a little bit weird in this video, but i LOVE this video and i'm SO happy that you enjoy the burger. Nice use of the kecap manis ❤
Try dill pickled green beans on your burger or hot dog.It's extra yummy in addition to your regular toppings
Brilliant idea. I will try this
When I saw the title I KNEW there had to be an Aussie burger with the lot. I had one last night (with a veggie patty), it's such a classic. But yes, it did completely fall apart while I was eating it and I had runny egg all over my shirt. I use the flat soft burger buns we get from Baker's Delight, so it's easier to put in your mouth.
I love beets! And grilled pineapple on a teriyaki turkey burger is yummy!
Pineapple on teriyaki burger sounds posh!
I like that the chilean call them "frica". Here in Germany we call some versions Frikadellen
A Frikandel in the Netherlands, is a deep fried meat stick, mostly eaten with mayonaise, curry ketchup and finely chopped raw onions.
We had a lot of immigration from Germany during the 19th and 20th century, and "fricandela" is also a very old fashion type of hamburger, so everything is connected, greetings from Santiago, Chile
Quick tips on the first burger patty: the ring is great, but push a divot in the middle and it will actually cook to a flat burger; put salt ON the meat, never in it - salt in the meat leads to toughened proteins.
LOVE your smash burger technique!
I want to make a recommendation on the Chacarero burger: you should make a green bean salad (chilean style), by letting them rest some time on lemon and salt. Then add them to the burger/sandwich. It gives so much flavor.
Beets on burgers was an absolute awakening for me. My Husband is Australian and its a normal topping for them over there and when we started living together i, as a Brit, was .....sceptical.....that was 20 years ago and ive never looked back. Beets on burgers are the best BUT for me personally I go for the plain cooked ones as preference over the pickled beets - both are good but i just prefer my acidity from somewhere else and prefer to let the sweet earthyness of the plain beets shine.
These burgers look amazing but sometime we need a tour of Beryls Earring collection they’re all so coooool
I'm an American who doesn't like burgers. I'm watching this video so that I'll find one I like.
I love that attitude.
@@ProfessionalDefenestrater It worked with the tofu episode!
Dude. Turn in your passport.
So, which one did you like the most?
@@kimlee2932 Bosnian/Croatian and the Chilean ones. I love green beans so that just sounds unique. And the cevapi seems to have different flavors than that of a typical burger which might be more up my alley
The burger with the lot is something I eat everytime I go home. It is the best!
The rice burger patty is seen in Japanese burger places like Mos Burger where they give you a 'diaper' to hold the burger. A bit of cornstarch stirred into the hot rice before cooking helps with the integrity of the bun.
Btw a year or two year ago McDonald's in Indonesia produced a menu called burger with "nasi goreng" taste
Are you going to do a summer vegetable episode? That would be really fun!
My mom made typical hamburgers, but in the summer I would visit my aunty & she made "California" burgers. A very thin patty, but not smashed, with lettuce & tomato. I don't remember a lot of condiments. She lived in Minnesota. When we went to the local hamburger/ice cream shop, they also served California burgers. Lol.
One thing you should have done is ask a local butcher or deli to teach you how to wrap a burger. That burger diaper helps keep you from wearing the toppings.
I've tried the Jucy Lucy at Matt's Bar. SUCH good stuff!
Always a whole burger. That way the juices don't run out of the patty if it's cut too soon.
16:35 I knew this was Aussie in the opening montage because I saw the fried egg and, while you can find that in the US (it's a favorite of mine), it's as Australian as the beetroot.
Hey beryl that lot burger was huge, as an Aussie I would eat that burger with all the ingredients but only one of each, not two meat patties. Also I would fry the onions, which takes up less space too. Love all these different burgers, they look so yummy.
Beryl, for the Australian burger - the beets are normally tinned pickled beets - these are an Australian thing that came with our English forefathers and goes back to the days of storing home grown produce. The earliest recipe I found was in Mrs Beeton’s Book of Household Management 1861 which can be accessed online.
Beetroot is soo good!! I am so glad you did a burger with the lot from Australia!! I would also recommend it as a steak sandwich
Aussie here. Wrap the burger in paper to keep it together and then squash it firmly to let your mouth fit. The best.
@ 2:38 "Perfection looks different on its own and there's nothing to compare it to but it is perfect." I know you were talking about food, but Wow, what a statement. It hit me like a lead balloon, in a good way. I hope it resonates with other viewers too. ❤
Beryl, my secret burger spice blend is just Old Bay seasoning. Also put the Old Bay on fries and homemade potato chips. I haven't found anything that isn't better with Old Bay.
That’s what all the dinner grocery services like Hello Fresh use too!
How is it on mint chocolate chip ice-cream? 😜
Hi Beryl. South Australian here. The beetroot/ pineapple issue is a rather big topic here and you can pretty much tell which state someone is from. Here people usually have pineapple on a burger.
Beets, beets, they're good for your heart ....... no wait👍
😆
" Hello Dolly" ???
When you got to the stuffed burger, I remembered that my FIL used to make one, but I didn't think of it because it's not eaten like a burger on a bun. It's kinda more like a casserole. Two smash burgers with turkey type stuffing & cheese between the meat. In a casserole dish then cream of mushroom soup poured over top, actually as with the stuffing of your choice, you can use any kind of creamed soup you want. Celery, broccoli, cheese, clam chowder, potato, just to name a few. Yummy❤!!!
Normally the burger with the lot is just one large patty, some of the best takeaway burgers are from the local takeaway.
I'm a total beet fan beryl. It just makes a burger or a salad sandwich! The next time I make burgers I'm so putting the cheese inside!! And a tomato is a fruit not a vegetable 🫢
Hey I totally understand the apron for the Aussie burger with the lot! Its messy but totally delicious and I'm glad that Phil sent it in 🙂 (Though the onion ideally needs to be caramelised a lot more for best taste) Thanks Beryl from Melbourne Australia.
Where's George Motz when you need him?
searching the wilds of North America for obscure regional hamburgers
“A comedy tonight!” - “ Funny Thing” for us musical theater jokers - or more correctly “ A Funny Thing Happened on the Way to the Forum.” Love this episode ( love em all ) - but awesome to watch a worldwide burger episode!!
Definitely going to try green beans on a burger.
I love pickled beets, so very much. It's a "special time" treat for me now, but as a kid, I ate them with every single meal. Me eating through multiple jars of them in a single week was also a sign that we were expecting our child over five years ago. And now that same child loves pickled beets with his food as well!
The edition of the Australian Hamburger was soooooooo funny! Beryl, I love your videos!! Keep up the good work!. Cheers from Argentina. Fede
Beryl… THE CHICKEN EARRINGS! 😂 I love those so much - little chickens wearing little rain boots!
Thanks for this episode that is so timely for Father’s Day here in the US. We are grilling this weekend, and absolutely must try one of these recipes. Thank you, and cheers!
They all looked really good! The one I'm most interested in trying, though, is the Juicy Lucy. I adore bleu cheese, and how delicious would it be to bite into a burger filled with bleu cheese?! And the caramelized onions, yum! 😋🍔
I feel like the crunchiness of the green beans is a great sub for bacon AWESOME
26:25 To eliminate "bitter flavor" of onions (and the sharpness), soak your cut onions in cold water for 15 minutes, then rinse and proceed to use raw or cooked.
Here in Florida a lot of the beach touristy restaurants offer a burger w/ bacon and grilled pineapple, and I've seen burgers w/ beets or what's typically called a "hangover burger" with an egg, but all of it together is a new concept to me. Sounds great though, I'm gonna make it at home (when I'm by myself bc I think my family won't go for it lmao).
My favorite place in the Twin Cities for a Juicy Lucy is Blue Door Pub. Their flagship burger uses bleu cheese. They are so good!
I share an alley with the Blue Door. While I love a good Blucy, their Latin Kisses are the best thing on the menu. The boneless wings are great too. Yum.
I was hoping someone from Japan would contribute to this episode because when they have a burger, there, they don't use a bun. I've had the Juicy Lucy in Minnesota and it's delicious. They don't make a thick patty but it's infused w/ cheese and then there's just a little melted in the middle. So good.
A good trick with making burger patties is making them a little thinner in the middle. Almost like a red blood cell if you’ve ever seen one of those animated pictures of them. Then as the burger shrinks up by the time it’s fully cooked the middle will be the same thickness as the edges.
You’re so awesome!! I get so excited when I get a notification that you’ve posted a new video ❤
If you are looking to try green beans on a buger in a different way, garlicy french cut green beans on a garlic burger!
Love beets ❤ I’m going to try them on a burger for sure
One thing I'd love to see is the people reacting to Beryl's creating their dish
We use Ajvar on pretty much everything... its soo good!
Using a pita for a bun is a fantastic idea
Whenever I visit Sarajevo or Split, the first thing I do is order Cevapi. Especially, in Sarajevo. Yummmmmmy.
I feel like a really cool summer video idea would be “cook off food from around the world” like I feel like burgers and steaks can’t be the only thing people are roasting over a roaring fire
Not sure whether I like your recipe demonstrations more or your personality more. Bravo!🎉 OH, love me some beet root.
Beryl, your caramelized onions look AMAZING! Loved this episode, but had to pay the compliment.
I have a dozen green bean plants, I can’t wait for them to produce to try this!
Team Beets here! Love them in any shape or form.
Barrel, you are the woman on TH-cam who fills my heart with jumble.
Ironically, the Beryl Special is what got me to make my own burgers today. I don't have a lot of toppings available and just needed something basic to get me going! Still, it was fascinating to see what people do around the world.
I love beetroot, sliced sprinkled with cumin and a splash of fresh lemon, delish.
I love sauerkraut or aioli on my burger. For a while I used to put bacon marmalade on my burgers! It was actually really good, lol.
Chile 🇨🇱 mentioned! El mejor país de Chile hermanoooo hahaha dear Beryl we really enjoy your videos, we hope one day you can come to Chile and have chacareros, chemilicos y completos with us ❤
OMG!! no one is immune to Uncle Roger😃 You should definitely do an egg fried rice episode 😉
Man, I want to try some of these!
I've known about the burger w the lot for a decade now and I am so glad you featured it. It is one of the best I've had!
I love beets! Especially pickled beets, I have literally sat down and just eaten an entire jar of pickled beets in one sitting.
OMG Beryl I wish I knew you were doing this one because I have a personal favorite I would LOVE to see you try!
Okay, so this actually perfect for your "can anything go on a burger?" question.
It started as a challenge to make something actually good using some weird toppings offered at one of those hipster type burger joints, but I have since refined it and now it's literally my go-to burger at home!
Standard patty. Standard bun. The toppings, though, are PEANUT BUTTER, Sriracha, and gari (sushi ginger for any who don't know)
I spread the peanut butter on the bun, then spiral a little Sriracha over that because too much will overpower it. The gari, being pickled, takes the place of your typical cucumber pickle component, and I like to put those on the bottom, and I do a fairly generous layer because both peanut butter and Sriracha are fairly strong and you are going for balance.
The ginger really ties it all together because it brings a little freshness and sweetness while complementing the the heat in a different way.
It gives sort of "Thai" vibes but in a distinctly American way I think 😅
That sounds weirdly amazing! 😂
Juicy lucy- i usually go for pepper jack cheese. My parents who dont like their spice loves pepperjack.
Also note when eating a juicy lucy, wait a couple of minutes otherwise you will burn your mouth.
The leaks are perfectly normal.
The way you prepared the last pork burger is similar to the preparation of some dumpling fillings, stirring it for a long time, the baking soda tenderizes it.
If you look around at the end of summer you will find gadgets for making stuffed burgers for cheap. I bought mine on a whim for like $5. I use it often enough it might have been worth the original $20.
You can go well beyond the stuff them with cheese stage too. For a while I had a Korean grad student as roommate who always made way too much banchan when she meal prepped. I put a lot of that into stuffed burgers.
My favorite was stuffing one with kimchi then rolling the burger in panko and frying it up tonkatsu style.
Also a great way to do rice buns is with a small waffle iron. I picked up one that made four 3” waffles from a thrift store. You can also make pretty good ones in an obanyaki pan
I live in Minneapolis and love a Jucy Lucy (the spelling should tell you my alliance), but at home I always make a Blucy too! ❤❤❤❤
Another excellent video , Beryl . Keep up the good work ❤
Indonesian here and pretty surprise you include indonesia. Also i barely saw any rice burger here aside from japanese restaurant, so its very surprising recipe.
The closest "indonesian burger" i can think of is probably "sandwich" from my hometown of west sumatra. Its basically burger with omelette instead of patty. And i cant think any other dish that can be qualified as indonesian burger.
My latest veggie obsession is golden beets.
"That" is from "A Funny Thing Happened On The Way To The Forum ". Staring the late great Zero Mostel on Broadway & on the big screen!🎉🎉🎉
I love that movie. That and "Around The World In 80 Days", they're both such fun!
“Comedy Tonight!”
Im chilean and i eat hotdogs with chacarero toppings! The green beans gives them a crunch and freshness that i love! Actually for me it was weird seeing green beans used in casseroles but i tried them and i love them too 😂
In Sweden usually if you get burgers at a bar or a nicer restaurant it's not only sort of expected to eat with knife and fork, they often dont build the burgers to allow for hand eating.
I learned about ajvar from an earlier dish on your channel! So delicious and I’ll definitely be trying some of these!! 💜
ohhhh. You need to redo the Aussie burger using tinned pickled beetroot. Different states use pickled or unpickled, but I reckon you will love it with pickled.
Just started watching this.
Of course the first scene Beryl is washing sushi rice. And then starts making sticky rice. I am like but you wash your rice so that it is not sticky. oh no, it won't be sticky now.