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Ribeye, short rib, bone marrow, boozy mushrooms, egg. This is not a normal burger. I do some of my best thinking in the shower. I know you don't need that image in your head. I apologize, but I do. And so there I was the other day thinking, you know, look, we've loved the smashburger world, but I heard somebody the other day talking about restaurants in New York saying, "A little tired of all the smash burgers." So, but yeah, I think I was too. I found myself craving a good beefy thick burger. So, I thought, let's make one. And I thought, what would I like on it? Well, I know for sure I'd like it to be a combination of beef. So, we're going to use short rib and the little wagu ribeye and I
love mushrooms. So, we're going to make some boozy mushrooms that will be fantastic. And of course, there has to be an egg because I love that. And I love crispy onions. So, we're going to do that but with shallots. And then there will be a little Dijon A's type like sort of thing on the bottom, but the top a little bone marrow butter business because why the [__] not? I ask you. I don't eat burgers very often. So what's better? One pretty good burger every week or one damn fine fantastic burger once a month? That's what I'm going for. Right, boy. Boy, right, son. Are you okay after that hit to your head?
The hit to my head. Have we seen it yet? Yeah. Should we replay it in here in case you're just new to Sam the Cooking Guy? I can do with a laugh. This Hey. Yeah. My expense. Max's camera just came wall up me. And I'm telling you, it made me instantly it instantly freaked me out and made me furious like super mad. And then that wore off. But for Okay, here just show it. Or these reserved juices from the Oh my god, man. See what I mean? That was not a fun moment. I don't like moments like that. All right, so uh we're going to get the bone marrow on the grill. The grill right
behind me. It's hot, heating up. And while it's cooking, u we'll get some little crispy onions happening, the shallots. We'll make the little sauce. Then the bone marrow will come off. And oh, and we'll have to make our burger. We're going to grind. Actually, wait. For those of you that have written before and said, "Yeah, thanks. I don't have a meat grinder. I don't want to buy a meat grinder." Uh, we're going to grind our meat in a processor. Simple. So, the meat that I'm using is in my freezer right now. Just getting a little just getting its chill on. It's the better way to do it. Then it doesn't turn to much. Okay, we got marching orders in front of us. A lot of stuff to
do. Let's go. There's our guy. That's what they look like. If you buy them in a store, they're probably going to be frozen. So, just fling them in water for, you know, an hour or so and then they defrost. And look, then you can just do that. If you're going to use the bone marrow just as bone marrow, like to serve on the side of a steak or something, I would soak them overnight because then this red goes away and it's mostly white. But because I'm mixing this with butter and it's going to be in a burger, it's not going to be seen. I don't really care about the red. But I do care about giving it just a little bit of seasoning love. So just a little oil and little salt and pepper. And then
I will throw it on a piece of foil like that and like that. In case the marrow starts to melt and the fat goes in here, I want to hang on to that fat to put into my butter because that's the valuable [__] Okay, grill. All right, down we go. Everybody's happy. We'll check back. Let's get the mushrooms happening. Two types. Special burger needs special mushrooms. Creminini and shiakei. We're just going to yank the stems from both. These guys just pop out like that. And slice the caps. That's a satisfying pop, wasn't it? Want to hear it again?
Wait. Max commented on the pop. Listen. We've talked about this before. You remember burning leaves in fall? Me, too. You guys would rake them all into a big pile and then burn them. Yeah. On the you put them onto the street at the curb. Why? Because it was an easy way to get rid of them. And we didn't care about the environment. Obviously, I'm telling you, you burn all your trash. There was nothing better s smelling. I remember walk I'm telling you walking home from school and dads were out there burning leaves and you would smell it.
Okay, these off to the side and we can cut some shallot. Uh shallot time. Okay, I'll just cut here. All right, let's collect this up. Let's check out the bone marrow while we're here. See what I mean? See that fat dripping? That would have been on the grill and potentially flaming. That's just beautiful fat that we want to save it. It's a third of the way there. And the djese. We start with some mayo. Uno dos. Recipe below. Look at see this. I just opened the don. There's got to be a better way. I don't know what I'm doing wrong, but don baby splash of worester sauce, the tiniest little bit of red wine vinegar, and we mix. Fantastic.
It's shallot time. It's another shallot. And this is a little mandolin that I hope still will work for this. I want these guys super thin. Oh, like that. These are going to make amazing little crispy strings on top of this burger. So, just get yourself a nice little pile. And of course, if you didn't want to use a shallot or if you didn't have a shallot or you hated shallots, well, you're not going to like my suggestion if you hate shallots, but I'd say red onion would be perfect in here. So, next move is flour. And we toss. Just separate as much as you can. I love the little rings. Love them. And if we make too many, you know
what that means? You get to eat them. Now, we toss. And they're all beautifully tossed up. I gorgeous. Look at them. Let's get ourselves some oil. All right, check this out cuz it's done. Look at this. Even better. Look at this. There you go. That there, ladies and gentlemen, is your gorgeous bone marrow. I could eat spoonfuls of this just like that. But we're not going to. That's going in our butter. All right. So, we'll come back to this, but right now, let's get the onions happening. All right. We're there. Oil's warm 350°.
I've shaken the shallots in this little What's this thing called? In this the sie. I've dusted the extra flour off in the little sie. So, we'll put about half in at a time. Carefully. We don't want to burn ourselves. Scatter like this. And they're not going to take long cuz they're super thin. You have to be prepared to take them out just when they're about there because they continue cooking just slightly after you take them out. And if you let them get too dark, you're going to be effed. Like this is almost there. Five. Four. Three. Two. One. You have to start early. Try and get everybody. Okay, these guys get salt and then it's bone marrow butter time.
Here's what we're dealing with. Here's our bone marrow. We want a couple tablespoons worth. Oh god, it's just the best. I know. Look, it looks like slugs or snails or something, but it's not. So, give this as much of a mashup as you can. And then add some butter, little chives, little garlic squeeze. Perfect here. Bit of salt and pepper. And the baby squeeze of lemon juice. And we mix. And just do your best. That's going to make a huge difference. Listen, if I was making a compound butter, a proper one, I'd get it mixed really, really well. Well, then I'd put it on some saran and roll it up into a little tube and throw it in the fridge. But I'm not. I'm just going to take this and wipe the top and
bottom of the buns with it. All right. Mushroom time. All right. With our pan on the heat, little shot of olive oil and our mushrooms go in. Oh, come on, Sam. Give them a little mix. And now just leave them. We want the moisture to come out and for them to start to brown. This is, you know, probably five minutes. My heat's up pretty good, actually. All right, it's time for two things. Big knob of butter and that shallot we chopped up. We can kill the heat a little bit. Look how pretty those mushrooms have gotten.
We just want the butter to melt and the shallots to soften. They're cut small, so this is not going to take long. We'll give it 2 minutes. And I promised a boozy mushroom, so we're going to add a little marsala. Couple tablespoons. Give that about a minute. Next in a little beeftock. Let this bubble away. If I had fresh time, I'd put it in. I don't. So, just a little dried. We mix. Oh, goodness gracious. Mushrooms for my dream burger. And a little salt and pepper. All right. I'm going to stop these here. I'll heat them back up just before they go on the burger. But now it's beef time. This is short rib. And
this is the Wagu ribeye. And they're hardish because they grind better in the processor. Now we'll throw them in. Give them a quick biz. And we're done. Put everybody in. And we're going to pulse. Maxi, you say contact. Oh, look. Ground beef. No grinder. No problem. This. Excellent. All right. Let's get our little mold out and shape it. Here's what we're going to do. Got beautiful grind. I spilled just putting it in.
God's sakes. Okay, everybody in our little ring mold. Wow. I don't want it too tight. There's your basic gorgeous 6 patty. And I'm going to give it a little of that. Just a little dimple so it doesn't puff up too much. That guy's ready to go into the pan. If you're ready to watch it, are you? I can't hear you, but I'm guessing it's a yes. Well, let's do this. We got a cast iron pan in front of us warming up. Some oil in it. Here's our guy. He's not been seasoned yet. So, I'll do that now. Season the other side when we flip. And we'll gently put them in.
All right, my young friends. And young because I just made him. He was just born out of the processor. We're going to let this guy cook for a little bit. My heat's kind of on mediumish, medium high. Oh boy. I can tell you the smell from that blend of beef is rather spectacular. You really notice it. Well, we're doing great. I have a small pan here that I'm going to crack an egg into and get this going on the flat top.
Great stuff. Season it a bit, of course, and we're golden. All right, this guy's going to get to be flipped fairly soon. All right, let's flip our friend, shall we? Just get a little lubrication under them. Oh, really scared. It's It's a little loose right now. Nice. That's a beautiful little crust. Season this side. Turn the heat down a bit. I have a piece of cheddar that I will let start melting. My egg is doing fine. Is the mushrooms coming back to life? Oh, so great.
There's a lot of stuff you can do in advance. Let's just give this a lid for a minute and let it continue. All right, this guy. Oh, yes. It's gorgeous. I say we build my dream burger. And here's how this happens. We have a bottom bun that will get this dijonese top bun and it's going to get this remember garlic bone marrow butter. I mean I made enough for one burger. I might as well just use it all. That will bring a tremendous richness now. Here we go. Patty. Hi Patty. Mushroom time. Holy [__] I've got to make this perfect. I mean your dream burger's got to be made and built perfectly. Am I correct? Okay. I know my egg, though perfect, is too big for that. So, I'm going to cut it right back here. I have this cutter just enough
now. And I get to eat that. Now, I'm talking. This beautiful creature goes on top like that. And the only thing we're missing apart from the lid are some of these crispy shallots and a lid. Oh my god. Did we do it? Okay, so going to bust the yolk. You know what I think? I think a burger this spectacular deserves not to be cut. That's my opinion. Can you I just don't look what's Look what we're dealing with here. My dream burger. Let's see how we did. My god. I don't even know what to I It's perfect. It's my perfect dream burger. The mushrooms are glorious. The thick patty is back. Guess who's back? Back in my buns. Oh my god. Crispy onions, the
egg, the bone marrow up top. It's decadent AF. And I think this is what you want once a month. I already said it, but come on. It's all coming out the back. The thing's a freaking mess, but a delicious freaking mess. All right, I got to go. I got to eat some of this. Max wants to eat some of this. I'm just going to ask you one thing. I want you to hit the subscribe button. Shows a little love for us. Cost you nothing. And tell us what you want to see us make. Oh my god.
