Thanks to Butcherbox for sponsoring this video. For a limited time, new members will get FREE ground beef for life when they sign up at ! That means you'll get (2 lbs of ground beef in every box for the lifetime of your subscription. Plus shipping is always free!) Today, Josh is recreating his chicken-fried cheeseburger from the GMM episode - Will It Burger? and also creating a new and improved version of the chicken-fried cheeseburger. GMM # MK # 058
Check out Will It Burger? from GMM Season 9, back in 2016 -
Check out the Mythical Society:
Subscribe to Mythical Kitchen:
Check out our podcast, A Hot Dog Is A Sandwich!
Apple Podcasts:
Spotify:
Megaphone:
Click the bell icon so you'll know when we add a new video!
Pick up official Mythical Kitchen merch at
Follow Mythical Kitchen:
Instagram:
Facebook:
Mythical Chef Josh's Instagram:
Steps
----------------
OG Fried Burger - 1:53
Fry The Burger - 6:10
New School Burger - 9:00
Recipe
----------------
Step 1: OG Chicken-Fried Burger
Ingredients
* Bacon Gravy
* 4 bacon strips, finely chopped
* 2 tablespoons flour
* 2 cups milk
* ¼ tsp black pepper
* ½ teaspoon salt
* Chicken-Fried Cheeseburger
* 6 ounces ground beef
* ¼ tsp salt
* 2 slices American cheese
* Ketchup
* Mustard
* 3 pickle slices
* 2 cups seasoned flour
* 3 eggs, whisked
* 1 quart vegetable oil, heated to 350 degrees.
1) Add bacon to a cold, medium-sized saucepot and turn the heat on medium. After about 4 minutes, when most of the bacon fat has rendered, add your flour and stir. Cook for an additional 2 minutes, until the flour has started foaming, then add milk, salt, and pepper, and stir. Cook for an additional 3 minutes until the gravy is thick enough to coat the back of a spoon.
2) Heat a sautee pan on high. Form your ground beef into a patty and salt both sides. Sear the burger for 3 minutes on one side, then flip, and add one slice of cheese. Place the other slice of cheese on the bottom bun, then add the burger patty on top after 2 minutes, until the internal temperature reads 160 degrees.
3) Add ketchup, mustard, and pickles, then close the bun and press together, ensuring the cheese has melted.
4) Dip the burger in seasoned flour, then into the egg wash, then back into more seasoned flour. Fry ry for 2 minutes each side, remove, let drain on a paper towel, and cover with half your gravy.
EQUIPMENT
* Medium sized pot
* Wooden spoon
* Medium bowl
* Whisk
* Deep fryer
* Two spiders
* Plate
Step 2: New School Chicken-Fried Burger
Ingredients
* 1 ½ lb chuck roast, cut into 1 inch squares
* 4 strips bacon, cut into 1 inch squares
* 1 finished portion bacon gravy
* Salt and pepper
1) Pour bacon gravy onto a baking dish and let it set in the freezer for one hour, until solidified. Use a cookie cutter, or an overturned glass, to cut a 2 inch circle of gravy, and remove.
2) Run the chuck roast and bacon through the meat grinder together, then form the meat into two separate, thin burger patties. Place the bacon circle on the bottom patty, then add the other patty on top, and use your fingers to press the meat together, forming one large stuffed burger patty.
3) Heat a skillet on high, and sear the burger patty for about 2 minutes each side before removing and allowing to rest for 10 minutes.
EQUIPMENT
* Sheet pan
* Meat grinder
* Large mixing bowl
* Circle ring mold
* Offset spatula
* Metal spatula
* Cast iron skillet
Step 3: Fry and Assemble the Burger
Ingredients
For burger
* 1 gravy-stuffed seared burger patty
* 2 cups panko breadcrumbs
* 1 tsp smoked salt
* 3 eggs, whisked together
* 1 quart of vegetable oil heated to 350 degrees
* 1 brioche bun
* For garnish
* Green leafy lettuce
* Sliced smoked gouda cheese
* Beefsteak tomato
* Pink pickled fennel
* Spicy ketchup
1) Heat your oven to 325 degrees. Toss the panko crumbs with smoked salt. Brush the top of your buns with egg wash, add panko on top, and bake for 10 minutes, until toasty.
2) Dredge the burger patty in egg wash, then into the salted panko, and deep fry for 2 minutes, until golden brown.
3) Slice bun in half, add burger patty, top with smoked Gouda and garnish with anything you want! I’m going with garlic pickles, and a nest of pickled fennel, and roasted tomatoes.
EQUIPMENT
* Griddle
* Bowl
* Pastry Brush
* Offset burger spatula
* Deep fryer
* Spider
0 Comments