- Some people in a previous video
thought this was all green screen.
It is not green screen.
[laughs] It's actually, it's real.
Table is real.
I can eat an apple.
[apple crunching]
[quirky mellow music]
- Hi, I'm Frank.
I'm a professional chef,
and in this box are all the ingredients
for a $98 burger.
[quirky mellow music]
- Hi, I'm Lorenzo.
I'm a home cook,
and in this box are my
$9 burger ingredients.
[quirky mellow music]
What the hell?
[Lorenzo laughs]
[quirky mellow music]
- No respect.
[quirky mellow music]
Can't wait to see what's in here.
[quirky mellow music]
- Oh. [laughs]
- I can work with this.
- It's a lot.
I mean, isn't this
supposed to be a burger?
[quirky mellow music]
It's a bit much.
I recognize a few things.
I absolutely have not worked with
a couple things for sure.
It is food.
I just have to make it into Frank's food,
whatever it may be.
- So, the burger I had planned on doing
has different cuts of meat
that are freshly ground.
I had a paddy made of dry aged ribeye.
- Oh, ribeye.
- [Frank] Brisket, and sirloin.
- I just ate brisket recently.
That looks good.
- [Frank] Plus some bone
marrow for extra flavor.
- Bone marrow!
- [Frank] I had a nice aged gouda.
- That's good.
All right, I feel good about that.
- [Frank] Some wild mushrooms.
- [laughs] Oh my God, there's
a lot of mushrooms, you guys.
- [Frank] All on a tasty kaiser roll.
And a smoked paprika aioli.
- Aioli!
Oh, I have to make my own mayonnaise.
- [Frank] And everything I needed
to make a picked onion relish.
- Oh, it's a beet!
- It was gonna be an amazing burger.
With Lorenzo's recipe, I have
some simpler ingredients.
Martin's Potato Rolls.
Bacon, who doesn't love bacon.
White American cheese, 80/20
ground beef, and an onion.
- You make patty, you salt and pepper it,
and put it in the grill.
That's my burger.
- Scallions.
We've got some dill,
mayonnaise, and some cabbage.
- I mean a burger and some
coleslaw, it's fantastic.
- If I had to guess, this
would probably all cost
about 12 to $13.
Nine bucks?
That's a good burger.
- Definitely way over 100.
150?
160?
Less than 200 maybe?
Oh, no [beep]?
Oh.
[laughs]
No shoot.
[laughs]
It's nice stuff.
Welcome folks to my home kitchen.
- So we've been stuck at home for a while.
I've been doing a lot of cooking,
and I'm really just happy
that I get to cook for you guys.
- It's only ingredients, folks.
It does not tell you
how to put it together.
Frank, my burger you're making right now
takes three minutes.
I have done this before, folks.
I know I deserve one call.
[laughs]
Oh, no, that's something else.
But I do get to call Rose.
I do get to call Rose.
Hi, Rose!
Thank God. [laughs]
- How's it going so far?
Another Frank recipe.
- You know, it's going okay.
I am so happy to see you
for many, many reasons,
but primarily because of Frank's recipes.
First of all, my very
first question is suet.
Am I supposed to use that as lard?
- So, you can.
Suet is a really hard, hard fat,
mostly from around the kidneys in a cow.
You're gonna use it to fry
your burger in, is that right?
- That's what I'm assuming.
- Yeah.
- I know Frank likes using fat.
Another question, Frank
has given me ingredients
for a pickled onion,
but he gave me a beet.
If I'm not cooking this,
I have to put it in there to
marinate with some vinegar.
- I think that could work really well.
- Oh, I lost the beet. [laughs]
- Lost the beet.
I think if you shred it it should be fine.
The more beet you have shredded
the more surface area,
so you'll express more
of that pigment in there.
It's called anthocyanin.
- Now, I don't have a lot
of time here. [laughs]
Are we gonna be marinating this all day,
a couple hours, 20 minutes?
- I think a few hours should do the trick.
- Frank sent me a bone marrow,
and it's not for my dog.
- So, Lorenzo, if you
roast your bone marrow,
which I recommend, you want
to do it on a super high heat.
- Okay.
- Definitely higher than 400.
If you could do 450 that would be great.
- Oh, wow.
- For a short time.
Before you start cooking everything else,
get your bone marrow soaking
in icy cold water that's salted.
- I hope I remember
everything you just said.
- If not, you have my number. [chuckles]
- I do.
Thank you, Rose. [laughs]
- Thanks, Lorenzo.
Good luck.
It's gonna be delicious.
- Always I feel much better
after speaking to Rose.
You panic.
I tell you what,
when you see stuff you've
never used before you panic.
But, we'll see how it goes folks.
- For the burgers I eat,
I don't normally like
lettuce and tomato on them.
Same goes for the slaw,
I'm gonna put that on the side.
I'm gonna do this first
because I want it to sit for a while
and the flavors to combine.
I'm gonna go for a vinegar based slaw,
so I'm not gonna use the mayo.
I'm gonna use this later
on for something else.
I have some nice apple cider vinegar,
so I pulled that out of my hat.
So instead of the cabbage
that Lorenzo sent me,
I had some shredded brussel
sprouts in the fridge.
They're just shredded brussel sprouts,
and you can pretty much interchange those
with cabbage anytime you want.
A little kosher salt, some cider vinegar,
and some vegetable oil.
Just gonna give this a toss.
Gonna put this aside.
- Bone marrow.
It looks fake actually,
and it's very soft and oily.
Rose said I need to soak these pieces
in cold salted water.
Here you go.
Oh, that's gnarly right there.
Feel a little connective tissue.
[laughs] Okay.
I am gonna let this sit far away from me
[laughs] and see what happens.
- With scallions people tend to
I'll use the white and
throw the green out,
I use the green and throw the white out.
I use the whole thing.
The only thing I really take
off are these little ends.
Right into the bowl.
And then I have dill.
What I do with this is a bundle them up
to a nice tight bundle,
and then I'm just gonna run my
knife through once or twice.
I'm not gonna go too crazy.
So I have everything in the bowl.
Gonna give it a stir.
And what I'm gonna do now
is let this sit for as long as possible.
I'm gonna come back later on
and possibly re-season.
I might need more vinegar,
I might need more oil, or sugar, or salt.
And then I'm gonna
throw this in the fridge
until the burger is ready.
- First thing first, I'm
making pickled onions
and I need to marinate
this as long as possible,
so I got to do it first.
All right, here we go.
So this is the odd shaped red beet.
- For the pickled red onion relish
Lorenzo just has to let
it sit for long enough.
I put some beets in there
not only for flavor,
like that earthy flavor,
but also for color, right?
If he doesn't let it sit long enough
the color's not gonna be
as deep red as I like it.
- I am going to make my
life a little easier,
and I think I'm gonna grate it.
I'm gonna grate it like
Frank grates cheese,
the little ... [laughs]
Frank said, "Put the grater on the side."
Wow, the color and the juices
coming off of this is crazy.
So it ends up being
really nice, long shreds.
Putting it in the pot right away.
This is what I'm gonna
put in this beet mixture.
I'm gonna put some salt,
apple cider vinegar,
I'm gonna put a little bit of water,
and I'm gonna put some sugar.
All right, I'm gonna
bring this to the stove
and I'm just basically gonna heat it up
until the salt and the sugar mixes.
So, the pot is actually
simmering for about 10 minutes.
For now, let's chop up the
onions and mince the garlic
and get them into the jar,
because I will be pouring that mixture
that's simmering on the stove in the jar.
I'm standing away 'cause the
fumes are coming off of the ...
I am going to attempt to
scoop you and you into you.
Let's do it.
Okay, I'm gonna do that for now,
because I don't think the
beet's gonna fit in there.
- Lorenzo gave me the mayonnaise,
and I wasn't gonna use it in my slaw,
but I'm gonna use it here.
I'm gonna make a quick little sauce.
Super simple, things
you have in your fridge.
I have mayonnaise, salt, a
little bit of pepper, and
little bit of hot sauce.
- So I've got beet soup y'all,
but it's nice.
All the sugar and all
the salt have dissolved,
and that's what we wanted.
Now, this is really, really hot,
and I'm sure the hot from this
is gonna help with the marination,
or pickling process.
Oh dear.
Oh dear, oh dear, oh
dear, oh dear, oh dear.
Perfect size.
Pickled onions.
One down, guys.
One down.
[energetic rock music]
- Nice scoop of mayonnaise.
A little bit of salt.
Some black pepper.
Probably more than a couple
of shots of hot sauce.
I want this to be just a little spicy.
- It is time to move on
to smoked paprika aioli.
Let me separate this egg.
[Lorenzo grumbling]
This is sherry.
Oh, wow, that smells great.
Teaspoon of smoked paprika.
All right, and it's one minced garlic.
This is the chipotle peppers.
I have to put a couple
tablespoons of water in here.
I haven't had grapeseed
oil in a long time.
- Mix it together.
So, there's my sauce.
I'm gonna put that in the
fridge until we're ready to go.
- I'm gonna hug you while I do this.
Breathe in.
[inhales deeply]
Out.
I think I can do it.
Here we go.
- The key is drizzle super lightly.
Add the oil a little bit at a time
while you're whisking,
and you're gonna get
this beautiful emulsion.
- A stream.
It's more of a spill, but ...
[whisk clanging]
Come on, Frank, what the heck?
Oh lordy pordy.
- What Lorenzo should look out for
is that the oil is
actually being incorporated
into his basic emulsion.
If he starts to see oil separated out,
that means his emulsion is broken.
- I was a little worried
that it would break apart.
Wow!
I wish there was smellevision, you guys.
It tastes and smells like bacon.
I can't get my smile off my face.
It's crazy.
- So, Lorenzo gave me an onion,
and instead of slicing this
and putting it on top of it raw,
or caramelizing it separately,
I'm gonna smash this into my burger
kind of like White Castle.
Smashing the onions in
does a couple of things.
I don't have to put
them on top afterwards,
and I don't need a separate
pan to saute my onions.
Plus, it also sticks to the burger
and gets nice and
caramelized with the burger.
We're gonna just do a dice on this.
Okay, so I have my onions
chopped and that's good.
Doesn't have to be too exact.
- These I know are ... [laughs]
I think they're oyster mushrooms.
Luke. [chuckles]
Luke, the Force ... [chuckles]
May the freakin' Force be with you.
Stuff like this, I don't even have to cut.
I can just tear 'em.
Supposed to be teared I think
if you want to be fancy,
so I'll do semi-fancy.
I'll chop some and slice
some, and tear some.
Oh.
[laughs]
That is so ridiculous.
So, I've got this delicious gouda.
I love smoked gouda too actually.
I love all cheese.
I'm just gonna prep it by slicing it up.
[chuckling]
All right, I've got
chunky dunks ready to go.
- So, what would a Chef Frank video be
without me grinding my own meat?
So, Lorenzo sent me bacon
to put on the burger,
I'm gonna put it in the burger.
Store bought ground beef can
be really good for burgers,
but I'm gonna kick that up
and make the flavor a little
better with some ground bacon.
I don't have a name for my grinder.
Leave your suggestions in the comments.
- Where's the beef?
[laughs]
The beef is right here.
[laughs]
And what's great is,
I'm excited about this.
- So I've ground my bacon
and I have my ground beef together,
and I'm gonna mix this
up really good, okay?
So when I work the meat,
I stick it to my hand
and I want it to just stick
and slowly pull away, okay?
- Everybody makes patties differently.
I've noticed a lot of
people make it differently,
but I always do the old spin it around
and press with my thumb.
- I'm not gonna form these into patties.
I'm probably gonna form these
into more like a ball shape
and then press it down into the pan.
- I saw Frank do this, so
I'll do what Frank does.
- But just make sure your
meat is well blended.
Okay, I have my meatballs formed.
I'm gonna grab everything else I need
and head over to the stove.
- And we're ready.
Let's go to the stove.
We've got our wild
mushrooms, and they are wild.
They look as crazy as I am right now.
[laughs]
What I'm gonna do is just
saute it up really quick
in a little bit of vegetable oil,
and I'm gonna add a
little bit of nature spice
and use some thyme.
I'm not gonna add the whole sprig,
I'm just gonna add the
beautiful little thyme leaves.
They're done.
Turning it off.
I was smiling, and now I'm
thinking about the bone marrow.
[laughs]
We have to move on to the bone marrow
before I do the two patties that I shaped
and we'll cook it up in a minute.
Oh boy.
- The hardest part about the bone marrow
is gonna be getting it
actually out of the bone.
We want to get it to where it's gonna be
a sliceable piece of marrow.
Some people would say
it's a satisfying people.
I always get a little willies from it,
but it's delicious.
- So I have taken these chilled,
salted and chilled
water, bone marrow parts.
Can you see that?
[laughs]
I don't know why.
Frank, Frank!
What are you doing to me?
- It is a little weird.
- So what I'm gonna do is I'm
actually gonna pat dry these
and I'm gonna put it on
the little fun baking dish.
Pop in a 450 degree oven
and pray. [laughs]
And wow that's hot!
It looks like egg yolks.
That's really cool.
It's like in its own little container.
You can see the oil
moving around in there.
That's pretty cool.
That's fancy.
That's really fancy.
- So the bone marrow is
the kicker here, right?
The fat from the bone marrow,
it's like meaty butter.
I want him to treat it like that.
- Well hello!
[laughs]
Welcome back!
I am tired, but I'm excited
to cook these patties.
I've got the two patties out,
and oh my gosh, I was hoping
to have forgotten, but
[laughs] was reminded
that I have this tallow?
- I actually sent Lorenzo tallow,
which is just a rendered form of suet.
- It's like lard.
Reminds me of a really thick Crisco.
It's really, really clean.
Put it in there.
It's melting really nice.
Wow.
Oh, I am curious about that,
what the smoke point on that is
'cause it smoked right away.
But whatever.
- So, first thing I like to
do is season the burgers.
Pepper and salt.
I don't go too crazy with seasoning.
I don't put any rubs on.
Just salt and pepper.
I'm gonna hit it with some vegetable oil
just to coat the bottom.
I'm gonna take some of my onions
and I'm just gonna make two little piles.
I'm gonna put my burger
right on top of that pile.
Squeeze it down really good nice and flat.
- Farewell.
And move over rover.
Move over.
Oh my gosh, it smells ...
I can smell the sirloin.
I can smell the ribeye.
All the fat that's
cooking in and off of it
is just making it taste
delicious I'm sure.
- The meat's gonna shrink up a little,
so I'm not too worried if
it's too big for my bun,
but I really want to smash
this down really good.
It's probably gonna cook for about
two or three minutes on each side.
Not much longer.
If the onions get a little dark
make sure you throw those on top.
- Wow.
That is really different.
Let's do this, ready?
Woo chihuahua!
- Gonna give these a flip, okay?
Any excess onions go back on top.
- I'll just show you this
one before I flip the other.
Oh, Lord have mercy!
Burned the crap out of myself.
Ooh look at the brown and crisping!
Ooh, nice.
It's gonna take a little while to melt,
so let me just give it a chance to do so.
- I have American cheese.
Just plain white American cheese.
I like American cheese.
It's melty.
Most people would complain about,
"Oh, you use American?"
No, it's delicious.
Perfect for burgers.
I'm gonna put it on now so that
it melts all the way, okay?
The next thing I'm
gonna do is take my bun,
put this on top so the cheese
is gonna be on the bottom.
Just a Martin's Potato Roll.
Soft, fluffy.
I'm gonna put this on my burger now
so that it kind of gets a little steamed.
Okay, I'm gonna lower my heat
and just let this all come together.
I have some of the onions
are getting a little dark.
I'll just make sure I don't
put those on my burger,
but it's okay.
I'm gonna just get rid of
the ones that are too dark.
- Typically I would wait a little bit more
before I added it, but why not?
Gouda cheese.
- Shut my heat off.
You see it's only been a few minutes.
I take the top bun, slide it out,
turn it over onto my plate.
Look, look at that beautiful
caramelization I have.
Let me get the other one off.
Take any excess oil off.
Take my top bun and
slide it, turn her over.
I got some really nice
caramelization on here.
Now we have to top the burger.
- One.
Two.
Oh my.
Oh my God.
Now, it doesn't look
melted, but it is melted.
If I pulled it it would pull.
Delicious.
Okay folks, it's time to
put this stuff together.
Let's put the burger together,
use everything that we've done before.
The relish is over there,
aioli is over there.
Let's go!
[Lorenzo chuckling]
Real quick, my phone died.
Obviously it looks a little
different how I'm filming this,
so I had to borrow my niece's.
She's right here, thank you so much.
- So I got my burgers off the stove.
They're my ground beef and bacon patties,
some caramelized onions,
and American cheese
on a potato bun.
I got my slaw out and
my spicy mayo or aioli,
whatever you want to call it.
I want to taste this slaw.
Home cooks don't taste their food,
so I want to taste it,
make sure I have enough seasoning.
I think it needs a little more salt
and a little more vinegar.
I have this fatty burger,
so this slaw is gonna be a foil to that.
A little more salt, a
little more cider vinegar.
- Okay folks, assembly time.
Let's start with the aioli.
It smells like bacon,
and I don't know if Frank
did that purposefully
'cause I do love bacon,
and everybody does love bacon.
There's no meat in this,
it's just the smoked paprika.
Paprika.
This guy looks good.
And, ooh, perfect size.
Just a beautiful mix of wild mushrooms.
King oyster mushrooms, shiitake mushrooms,
and the other mushrooms I
have no idea what they are,
but they smell good and
I promise I'll learn.
The bone marrow came away
from the bone and it melted.
It's actually this beautiful golden oil,
or dressing I'll call it.
It looks great.
I can't wait to use it.
It smells very beefy.
That is something.
I like that.
I like to add more fat to fat.
[laughs] It's gonna taste
really good you guys.
Red.
It looks like Dorothy's slippers you guys.
Now, we're going to put a
little bit more aioli on top.
That is delish.
And what do you think?
- So here's my finished burger.
It's a burger patty that has
bacon and ground beef in it,
a soft potato bun,
some creamy and beautiful American cheese,
and a little bit of
spicy mayonnaise on top.
And then a brussel sprout slaw with dill
and apple cider vinegar.
- Ooh.
For real you guys, that ...
I am not kidding about that one.
- I've made two, 'cause one's
gonna go to my camera person,
or my daughter, and I
have mine right here.
And that's my take on Lorenzo's burger.
Look at that.
Look at that.
Burger selfie.
[singing "The Circle of Life"]
- In all honesty, it's not
that any of it was hard,
it's just unfamiliar.
I am excited.
I'm just gonna bite into it.
All right, oh my.
Wow.
Oh.
Mm.
I'm happy.
It's like a steak in between bread.
But I've got bacon in there too.
That aioli I swear tastes like bacon.
[laughs]
It's been a long day, but
that was really great.
- My camera person, or my daughter,
is gonna come taste it
with me and see how it is.
So come on over, come on.
Go get your burger.
And she is my harshest critic,
so we're gonna see how we do.
One, two, three.
What I love about this burger is that
after a while the bun gets really soft.
It's a little bit greasy.
It usually gets all over you,
as you can see from my face.
What do you think?
How'd I do?
- It tastes different than
the normal burgers he makes
because he usually
doesn't put bacon in it,
but I love bacon so I think
this is favorite so far.
- Oh, it's next level.
- It's next level.
- Next level.
[Frank laughs]
We're gonna taste our slaw.
I know that she doesn't like dill.
I might get really harshly
criticized on this one.
It's all right.
- It's okay.
- Eh.
[Kyra laughs]
Eh.
I think I did pretty good.
It's not exactly what he had in mind,
but I think that at the end of the day
it's just a good burger,
and you kinda can't argue with good.
So it's a good burger.
- I can't stop eating it.
- Yeah, delish.
I hope Lorenzo likes it.
- Hey, Frank, what's up pal?
How are you, sir?
- I'm doing well.
I'm doing well.
- I hear you,
but let me tell you,
I enjoyed cooking your
interesting ingredients today.
[both laughing]
- Interesting, right?
That's a nice way of saying it.
- Yes.
I took a bite of it, Frank. [laughs]
- So you got the really nice
red color from the beets,
that's great.
That's gorgeous, Lorenzo.
Great job, man.
I want to show you what I did, okay?
I took the ground beef,
I ground up some bacon,
I mixed it in with the meat.
I got a Martin's bun,
some American cheese,
and I took the mayo, instead
of putting it in the slaw
I made a spicy mayonnaise.
And then I made a slaw with the cabbage,
although I used brussel sprouts
and I made a slaw.
- Oh, really?
- Yeah, shredded brussel sprouts.
- That's awesome.
What a great idea.
The whole combo that you put together,
well, you're a chef, you know your stuff.
You invented food, Frank.
- Yeah, I invented food, baby.
I like my burger smashed and crunchy.
- That sounds good to me.
I'll take a smashed and
crunchy burger any day.
All right, take care brother.
- I'll see you soon, okay?
- All right, bye.
- Be well.
- We got some wine?
No, it's sherry vinegar, damn you all.
[laughs]
I was happy for two seconds.
Sherry wine vinegar, whatever.
