0:09
we're making so many burgers today I
0:11
think we need to get started and the
0:14
first burger then I'm starting with is a
0:16
blue cheese burger and oh it's so good
0:20
and I'm gonna start with a chunk of blue
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cheese and half stick of butter and
0:29
you'll want to make sure that your
0:31
butter is at room temperature and this
0:35
doesn't have to be smooth but you just
0:36
want to incorporate that butter into
0:39
that cheese real good all right I've got
0:43
that mixed up now we're gonna add a
0:44
little salt and a little black ground
0:49
pepper and just mix that up all we're
0:54
going to do is take our blue cheese and
0:55
butter and we're going to bloat it in a
0:57
plastic wrap and we're just going to
1:01
roll our paper and work it into a log
1:08
just like this and we're gonna just
1:11
throw this into the refrigerator until
1:12
it's hard and then we're gonna slice it
1:15
and put it in between our burgers but I
1:17
happen to have some more tea ready
1:18
that's hardened in the refrigerator so
1:21
I'm gonna put this in and pull the other
1:23
out and I'm gonna get the ground beef
1:25
and we're gonna put these burgers
1:30
and I'm gonna cut our log of blue cheese
1:33
in butter and I'm just gonna mold that
1:36
meat around that chunk of cheese and
1:39
butter all right we've got these ready
1:42
let's see higher-paying look I thought
1:47
for a second I had gotten it too hot
1:51
now a couple of tips about your burgers
1:54
you don't want to flip them back and
1:58
forth back and forth back and forth a
2:01
hamburger is like a good steak turn it
2:04
one time and just sear in all those
2:07
juices and you don't want to take your
2:09
spatula and mash them because that's
2:12
gonna press out all the juice which the
2:15
juice is what makes it so dang good you
2:18
know so you don't want to mash that out
2:20
of it all right so those are sizzling
2:23
nicely and I just looked down and saw
2:25
that I've forgotten to take off my
2:27
jewelry and I just want to tell y'all
2:30
Michaels gonna spank me but I'm gonna
2:35
take my jewelry off now because you
2:36
really do when you're cooking not want
2:40
to wear your jewelry especially when
2:41
you're handling ground beef so I'm gonna
2:44
get these off and go over there and wash
2:46
my hands and then we're gonna move on
2:49
over to a burger that just holds the
2:52
sweetest memories for me and was so good
2:55
I ate tons of them is a teenager these
3:01
burgers look and sound like they're
3:03
ready to be flipped and you can see some
3:10
of that cheese all right now we're gonna
3:15
come back over here I'm just gonna cover
3:19
that and cut that out for a minute
3:21
because these burgers I think are ready
3:23
for us to build and put together
3:31
alright I'm ready to build some burgers
3:35
here I don't know about y'all but I love
3:38
mayonnaise on my hamburger and look at
3:41
that look at the cheese that ran out of
3:43
that I hate that I missed it so I'm
3:45
gonna just kind of do it like that and
3:48
look I got the cheese magically on it
3:51
alright so I'm gonna put just a little
3:53
mayonnaise I'm not much of a catch-up
3:58
eater on my burgers but I do love
4:00
lettuce and tomato and I'm gonna come
4:03
over here and steal some of this onion
4:06
for those sloppy joes look at that
4:10
doesn't that look like a wonderful
4:12
Parker I can't wait to taste so good
