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Best KATGTV episode yet. Can't wait for the chilli cook off episode.
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The meat is 1/3 beef chuck, 1/3 beef sirloin, and 1/3 lamb shoulder. I ground it myself in a food processor. The patties were exactly 5oz...weighed on my coke scale. They were cooked on the grill for two minutes per side, two times...for a total of 8 minutes. I used the instant-read probe thermometer to check that they reached my desired internal temperature of 135F. The burgers were then rested for five minutes. The toppings were shredded smoked gouda and a white truffle mayo. The mayo I made myself. The bun was a chibatta roll that I toasted on the grill. |
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I agree. |
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2 tablespoons white wine vinegar 2 tablespoons lime juice 1 egg yolk 1 whole egg 1 teaspoon fine grain salt 1 teaspoon dry mustard 1/4 teaspoon sugar 1 1/2 cup safflower oil 1/2 cup white truffle oil Add all ingredients except oils to a food processor. Pulse to combine. Turn the food processor back on and stream the oils in from a squeeze bottle. Should take about 1 minute to get all the oil in. The mayo should form quickly and you shouldn't need to run the food processor more than a few seconds after the last of the oil has been added. Let it stand at room temperature for few hours and then refrigerate. Letting it stand will help meld the flavors. And don't worry about the raw egg in the recipe. The pH is way too high for any bad stuff to grow. |
Oh Chemda, when isn't it shot time?
good show |
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"I taste mayonaise and hate-of-America." |
Matt B was so awesome with the helmet I had to watch this twice.
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I also agree that Matt B was on FIRE during this episode; some great 1-liners, and props!
Well editted, especially the on-the-sly "get'm drunk", girl-power play. :D |
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Good stuff Jeremy. |
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