Burger Banquet

Hey, y'all. I'm Paula Deen

There's just nothing that says America like that good old burger. So I'm going to be fixing a burger banquet that's going to please everybody

I'm going to be stopping by the restaurant supply store to pick up some stuff for our party

And then it's back to the kitchen where I'll start with a black and blue burger that's just loaded with cheese

Next, I'm going to take on Sloppy Joe. And after that, would you believe a burger from the sea, a tuna burger, and last but not least, a Savannah specialty, pecan stuffed burgers

So y'all grab plenty of napkins, because I'm cooking up some good old elbow-licking burgers today

Hey, y'all

Today's show is all about burgers. I'm actually fixing a burger banquet

But before I can do that, I want to take y'all to our local restaurant supply house here in Savannah

The name of it is R&R. And a lot of people think that you have to have a restaurant to shop in these places

But that is just not true. Anybody's welcome. And you'll find that your prices are really not bad either

You can find everything that you'll need for that special meal. What are these

Portion control. What's that? I don't want those

Well, I finally made it to what I actually came shopping for

Look at all this cute little retro stuff that they've got. I think I got to have a condiment caddy

Isn't that cute? It kind of looks like from the 50s. Oh, and I got to have a napkin dispenser

Look at this old-timey. This is what you see in diners. This is just what I want

You're going to love their prices. This is only like $7.95. So, eight bucks for that

It's a great price. And the little condiment caddy I picked up

it's not but four bucks. I mean, you can't get this at a dime store

Well, these are neat. They'll work perfectly for our burgers and also for snacks

Well, thank you, darling. I'll think about you when I'm cooking and eating those burgers

Well, I hope y'all had fun. I really picked up some neat things

and I can't hardly wait to go through this bag and pull everything out. But we're making so many burgers today, I think we need to get started

And the first burger that I'm starting with is a blue cheeseburger

And, oh, it's so good. And I'm going to start with a chunk of blue cheese and half a stick of butter

And you'll want to make sure that your butter is at room temperature

And this doesn't have to be smooth, but you just want to incorporate that butter into that cheese real good

All right, I've got that mixed up. Now we're going to add a little salt

and a little black ground pepper and just mix that up. All we're going to do is take our blue cheese and butter

and we're going to load it in a plastic wrap and we're just going to roll our paper

and work it into a log just like this. and we're gonna just throw this into the refrigerator

until it's hard, and then we're gonna slice it and put it in between our burgers

But I happen to have some already ready that's hardened in the refrigerator

So I'm gonna put this in and pull the other out, and I'm gonna get the ground beef

and we're gonna put these burgers together. All right, and I'm gonna cut our lager blue cheese and butter

and I'm just gonna mold that meat around that chunk of cheese and butter

All right, we've about got these ready. Let's see how our pan looks. I thought for a second I had gotten it too hot

Now, a couple of tips about your burgers. You don't want to flip them back and forth, back and forth, back and forth

A hamburger is like a good steak. Turn it one time and just sear in all those juices

and you don wanna take your spatula and mash them because that gonna press out all the juice which the juice is what makes it so dang good you know So you don want to mash that out of it

All right, so those are sizzling nicely. And I just looked down and saw that I forgot to take off my jewelry

And I just want to tell y'all, Michael's going to spank me

But I'm going to take my jewelry off now because you really do, when you're cooking, not want to wear your jewelry

especially when you're handling ground beef. So I'm going to get these off and go over there and wash my hands

And then we're going to move on over to a burger that just holds the sweetest memories for me

and was so good. I ate tons of them as a teenager

My two best friends was Diane and Darlene Tether. and they lived a block away from me

and the first time they ever invited me to their house for a meal

they said, oh, Ms. Hyres, Ms. Hyres, please let Paula come eat supper with us

And I said, well, what are we going to have? And they said, we're having sloppy joes

And I thought, well, hmm, that's not something we had at our house. So I went over to the Tedder's

and we had sloppy joes, and they were so sloppy and so good

and they're so easy to make. So all we're going to do is take our ground beef

Now, this is a ground round, which is a little leaner. I wouldn't recommend this for a regular hamburger

but because we're going to juice this thing up, it'll be fine

This is by no means a fancy burger. We're just gonna sprinkle our pan with flour

and that's gonna make it thick for us because we're not adding a cream soup

we're adding an onion soup that has, like, your broth. And these burgers look and sound like they're ready to be flipped

Ooh. And you can see some of that cheese trying to ooze out of them

All right, now we're going to come back over here. I'm just going to cover that and cut that off for a minute

because these burgers, I think, are ready for us to build and put together

All right. I'm ready to build some burgers here. I don't know about y'all, but I love mayonnaise on my hamburger

And look at that. Look at the cheese that ran out of that. I hate that I missed it, so I'm gonna just kind of do it like that

And look, I got the cheese magically on it. All right, so I'm gonna put just a little mayonnaise

I'm not much of a ketchup eater on my burgers, but I do love lettuce and tomato

And I'm gonna come over here and steal some of this onion for those sloppy joes

Look at that. Doesn't that look like a wonderful burger? I can't hardly wait to taste

It's so big. It's so good. I can taste the blue cheese

I've got to run for a second, but when we come back, I'm going to show you how to make that delicious Sloppy Joe and Tuna Burgers

so y'all don't go anywhere. All right, it's time for us to fix this blast from the past here

these sloppy joes. And before we left, you know, I told you I'd put the flour in there

And it's good and hot. Now all we're going to do is add a French onion soup to it

It's almost just like beef broth, so we really needed that flour to help thicken it up

because we want as much of that burger as we can to stay on that bread

and I'm going to let it cook and thicken, and while we're doing that, we're going to come over here and make a tuna burger

I'm telling you, it's a burger frenzy today, and I'm going to be stuffed by the time this day is over

I'm already full. I ate way too much of that last burger. I was just going to taste it

and almost gobble the whole thing down before I knew it. All right, we're gonna start with a couple of eggs

and we're gonna beat them. And then we're gonna add just a canned tuna

and I'm using a white albacore tuna, naturally and you wanna drain that

All right, and I'm gonna look over here at our sloppy joes. You can see it getting thick

I'm gonna leave it uncovered now at this point so some of the moisture can cook out of it

All right and I gonna add breadcrumbs to this tuna and egg mixture And diced onions and these are diced fairly fine and a little celery and a little pimenta for color Just that little bit of red in there is

awfully pretty, and we're putting some chopped fresh garlic, and for a little spice and heat

we're putting some horseradish. If you take too big a whiff of this, it'll clean out your sinuses

for you. And we're going to do about a tablespoon of lemon juice. Okay, so we're going to let this

heat up. And I found the best way to do these burgers is brown them in the skillet, and then

we'll put the skillet in the oven and let them finish cooking out, because it's got those eggs

in it, and you don't want to run the risk of the burger getting too dark, and then the egg

center being like raw. So we've got everything mixed together, and I'm going to add just a little

fresh ground pepper. It's the neatest pepper grinder. Somebody actually made this

and brought it by the restaurant for me. It looks like a lighthouse

because, you know, Savannah's known for their lighthouses. That's a neat one

So I'm going to put a little olive oil in our pan. Not much. Just a little

We're just going to shape these into patties. So we're just going to brown these off

We're going to flip them one time and then we're going to run them into the oven

for about 10 minutes on about 350 degrees. This is a nice little variation for tuna

You can get tired of just plain old tuna salad. Let me give my hands a quick wash

Hey, Harry. These sloppy joes are looking perfect. All right, let's see if these are ready to flip

All right, let's gently turn that. See how pretty that looks? I don't like mine real, real, real dark

Let's see if this one's ready to turn. Yeah, that looks good

and I'm going to just do a little bit more olive oil over it. All right, so let's get these in here

And it's time to taste this other burger

And the way we're going to eat these is just plain old white bread

I'm going to just smear this with some mustard. This is how they taught me to eat them

But over the years, I actually added mayonnaise to it too. And fresh onions look so good

And we're just gonna pile that sloppy joe mixture right up there like that

Then we're just gonna take our bread and we're gonna smush it. Now, I'll tell y'all right now, this is not a pretty burger, but it's so tasty

Mmm. It's just like I remember. I've got to leave for a second, but y'all don't go anywhere

Stick around, because we're going to finish up those tuna burgers. And just when you think a pecan couldn't get any better

I've got another surprise for you. Pecan stuffed burgers. Okay, let's see if these tuna burgers are ready

They should be. Ooh, don't they look good? I have just put that bun in that pan

and I've got it on low for it to heat up. And over here, we're going to just lightly, lightly cook our bacon

And this is going on the pecan stuffed burger. And we're not going to cook this all the way done

because we just want it pliable, So keep a close eye on this

I'm gonna flip this burger, that tuna burger. Oh, it looks so good

All right, I'm gonna flip this bacon, and you can see it getting a wee bit brown

I'm gonna go ahead and cut off the pan now because I really don't want that to start getting crisp and brown

because I'd never be able to get it wrapped around that burger. I'm gonna let it rest there, and we're gonna put together our burgers

and the filling is so interesting. I told y'all earlier that just when you think pecans

were just over the top, they keep getting better. I'm back to my old tricks here

I'm gonna use a half a stick of butter and some grated onion

and some chopped pecans, some fresh parsley And once again that butter real real soft It to taste like roasted pecans in the center of these burgers I going to put some salt in it because I love the saltiness

of a pecan. So that's going to make it savory. I think I'm even going to put a little pepper

Oh, these are going to be delicious. I'm going to go ahead and take this out so it can be cooling

Alright, so what we're gonna do is take our patty, put, ooh, about two tablespoons of our filling

and then we're gonna take the second patty and place on top of that, and we're gonna seal the edges

And just wrap it around there. If your bacon has shrunk up too much

you can just kind of tug on it. Alright, these are ready to go into the oven

Now we're gonna actually broil these rather than bake them. Put those on the pan

And you'll need to watch these pretty closely, because that broil heat is pretty hot

I've got some over here that's already ready. Oh, look at that nice burger

Oh, and let's check our... Oh, doesn't that look good? That bun's had a chance to get nice and warm

For our tuna burger, I really wanted a different kind of topping

rather than mayonnaise or ketchup. So I have an avocado sauce, and we're going to just serve that just like that

All right, now you want to make sure that you remove the toothpicks

Oh, look how good that looks. All right, so I've got my pecan burger, got my tuna burger

Gosh, I don't know which one to taste first. I think I'll go for the tuna burger first

Look at that avocado sauce. Looks wonderful. Mmm. Mmm

It's delicious. All right, let's go over here and check this bad boy out

Look how good that looks. Mmm. Mmm. Look at that

It's delicious. I gotta run clean up y'all. But y'all hang with me because next I'm going to be showing y'all some tips

Some good tips. I want to share with y'all now a few things that will just make your burger banquet so fun

And you may say, Paula, that's a lot of trouble. I don't want to go to that trouble

But you're going to have such a good time at the restaurant supply store

And once you get all this stuff and have it, then it's so easy to just pull out time after time after time

And I'll tell you another place that's good to pick up some of these retro things is at yard sales

These adorable little retro glasses. They were probably made in the 50s and 60s

And I actually found those at a yard sale. And I do love a yard sale

And I found at the restaurant supply place little menu holders. And you can see I even did my menu up on the computer

And this is the greatest trick. This is a bar condiment tray

This makes a wonderful condiment tray for your burgers. And I picked up these neat baskets

and all I'll do is have some parchment paper and napkins, and everybody can come through the burger buffet

and put anything that you want on it. And you can see I've got slaw and potato chips

and onions and different kinds of cheeses, lettuce, tomato, all kind of pickles

And speaking of burgers, it's time for me to go in the house and gather them all up

I can't wait. Well, I've got all the burgers out here. In fact, I even got my basket fixed

And today's menu is really affordable. You can get a sloppy joe for one kiss, a pecan burger for just one hug, and a tuna burger

for one smile. if you eat all of these, I suspect by the time you get to that black

and blue burger, you're probably going to be cussing O'Paula. But that's alright. It'll be fun

So until next time, America, I send y'all love and best dishes from my

burger banquet to yours