For today's cook I'll be doing something that
I've never seen done before. Yes I've cooked some incredible burgers in my life and some are just
delicious. Let's be honest there's nothing better than a good burger. But have you ever heard about
a fermented burger? So what exactly is fermentation? Well, it's a metabolic process that produces
chemical changes in organic substrates through the action of enzymes. To make it easier to understand
it is a chemical breakdown of a substance by bacteria, and doing the right way makes things
taste better. And that is my hope for today's video, we're trying to make an amazing burger taste
even better, because this is the fermented burger experiment. So let's do it! And everything starts
off with ground beef, the good stuff. At least to me for a burger to be considered a burger you
must use beef, which this one is 20 fat and 80 beef, and since I have a very good amount I'm
going to be splitting everything in thirds. That will allow us to make three different types
of burgers.
And here's how the first one is going to be fermented; I put the ground beef on a bowl
and immediately threw in this special solution. Now this one is madness! And that's because this
is fermented milk. You see as a child I always had this. If you've never had it it's kind of
sweet, it has a very unique flavor but what's inside it's what really matters that's because
it has a lot of bacteria called lactobacillus that's what you see right here in the end of the
bottle, it's really good for you.
You see I'm hoping that this right here will be the key of fermenting
beef safely, but this is a total experiment I have no idea what's about to happen. So after opening up
three bottles it was ready to mix it with the beef. And here's where things gets really tricky because
once everything was fully mixed the next step is to take everything to its limit. If i go to google
and type it up beef danger zone it says it's between 40 degrees fahrenheit and 140. Bacteria
grows rapidly in the range of temperatures between 40 degrees fahrenheit and 140, doubling in numbers in
as little as 20 minutes.
This range of temperature is often called the danger zone, that is why the
meat and poultry hotline advises consumer to never leave food out of the refrigerator for over
two hours. So that is the key we cannot keep it in the danger zone for over two hours no matter
what I do I will make sure that does not happen. And as you can clearly see the temperature is
under 40 degrees fahrenheit that's what we want. But i took it to my oven and I put it in its
lowest setting, once I did that it allowed me to go as little as 80 degrees fahrenheit. Now remember
the danger zone is between 40 and 140 I threw in my beef and let it warm up for two hours and not
a minute more. Once the time was up I immediately took it out and put it back in the refrigerator, to be specific into my Dry Ager. so I repeated every steps for a total of three days. The second
one we're not taking anything to no danger zone. We're gonna use something that is already 100%
fermented and see if the flavors can combine into the beef, we're talking about kimchi.
If you've
never heard of it first of all you should because it's delicious. Kimchi is a staple food in Korean
cuisine, it is a traditional side dish of salted and fermented vegetables. So I'm going to be using
the fermentation of this to transfer it into the beef. To do that it's pretty simple, I just mixed
everything together with the beef as much as possible. As you can see once I was done it was
perfectly mixed, then I covered the whole thing with clinch plastic, and into the refrigerator you
went for three days. That is all there is to it! Once the time was up I took it out and take a
look. It was very surprising to me that I had no oxidation. But one of the most interesting thing
for me was the texture, it felt like rubber and since I love kimchi so much I'm wondering how
this is gonna taste. But I only wanted to use the fermentation so I took the time to make sure
I remove every single vegetable out of it.
Once I was done take a look at what I was left with;
perfectly fermented beef with kimchi. The next thing to do was to go ahead and make some balls. I
made sure to weight every single one of them. I was looking for three ounces each ball, that will be
perfect to make the perfect smash burger which is exactly what I'm gonna do with this. Once I was
done with all of my balls take a look. Now they are ready to be cooked! But remember we don't only
have this one, we have the lactose fermented one. And after three days take a look, it's still red.
And as I open it up oof! Cover back up, cover back up! You know when you have expired milk into
your refrigerator? It's similar to that, but it also smells very sweet.
And as I mix everything
around take a look, there is very little oxidation. I expected this to be completely gray, but to
my surprise some ways somehow it got preserved. The next thing to do was to go ahead and make
some balls and find out how it was gonna taste. I did the same exact thing as I did with the
kimchi one.
As you can see once i was done this is what they look like. And here we have all of them,
but don't forget we still need a sauce, so I made a really quick one. I combined a little bit of mayo,
followed by ketchup, a little bit of mustard and to keep it with the fermented theme I threw in some
sriracha sauce. This hot sauce is fantastic and I highly recommend. Because once I was done mixing
my sauce was done. That is as easy as it gets! Now for the bun I'm going to be using Guga's buns
i have the full recipe link on the description down below.
And for the cheese I'm going to be
using the good old American cheese. As now I have all of my beef ready to go I cannot wait to
find out how a fermented burger is gonna taste. So now i say it is enough talking and it is time
to cook some fermented burgers. So let's do it! [rock music] All right everybody here we have a spread
of burgers! I have to be honest I've never cooked so many. Leo you look excited. Burger
video, burger video, it's a mother b-u-r-g-e-r burger video. -Hold up hold up he's really excited
but uh before we continue I want to give a quick disclaimer.
This is one of the only experiments
I do not want you to try it at home. I don't know what's about to happen, things could get a
little bit uh. Sorry Leo to disappoint you. -Burger video! -Guys one more time, do not try this experiment at
home. I really want to see if there's something to continue doing it, something to explore, there
is a little bit of unknown territory. That's what I will say with this type of burgers Leo.
Yeah it's a little freaky. -I came to eat some burgers and it feels like i might turn into a
teenage mutant ninja turtle after eating this. -All right let's go for the very first one let
me know, smell it first always. -Smells like a burger. -It smells normal. -It smells? It's
not, it's not one that's going to make me grow wings or something right? -I hope
not or we're going to find out right now. Give me your honest opinion on
this one.
Cheers everybody! -Cheers. -Cheers guys. -Delicious -That's a good burger! -But you did something to my sauce. -I
did something to your sauce, I put sriracha. -Leave my sauce alone. -I don't think I did this
burger justice by saying it's a good burger this is a damn good burger. -This one is really tasty. -Beefy, cheesy, the bread blends perfectly and now that you say the sriracha I do get a little heat on that
sauce not too much but a little bit.
-I agree 100%. This is the perfect burger, this is our control
all right. So we're gonna see if we go up from here or down. Let's go for the second one. Smell it
first let me know if you smell anything different. Oh it smells different. -But not too
much. -Okay enough because I'm excited. Give me 100% honest opinion. Sounds like a plan?
All right enough talking cheers everybody. -Oh I like that. -God damn it is good. -It does tastes good, there's a element of sweetness that's like kind of like tingling my tongue. -I'm gonna vibe
you know just sit back let you guys be the guinea pig. -This is really good. This is really, really
good it's like.
-Stop saying that Leo I don't want them to try it. -Okay it's terrible don't do
this at home. -I had never had a burger like this, it tastes a little funky, it tastes a little fruity. -Yes. -I got that. -It tastes a little sweet and sour. I gotta say everybody this is a huge
success. -It tastes almost like it's marinated in like blueberries or some kind of fruit like what
you said fruity is perfect it's like so weird that it actually works well in a burger. You wouldn't
expect sweetness on a burger. -What did you do bro? Just tell me. -This is a fermented burger. -Fermented!
-Fermented how? -Fermented burger. -Is fermented with what? How? -I don't want to know what it's fermented with
Angel I'm good.
-Okay that was very interesting I never had any burger like that. -That's crazy.
-Let's go for the last one because I'm super excited. Enough talking, cheers everybody! -Take
a tiny bite, take a tiny bite, take a tiny bite. Cheers everybody! -Take a tiny bite. -Oh I like that! -This one is better than this
one. -A hundred percent agreed. -Yeah no. -No? –I could see this being like someone's favorite
burger. -Wow this is so good. -Not mine. -This is my favorite burger right now. -It is so good, I'm telling you
right now. I'll tell you what I did, this one is with kimchi, and he hates kimchi.
-Is that payback for the the reaper the carolina reaper. -No, no that one is coming. -Oh you! -No cursing allowed. So my thought thought on this one is that it did get fermented, it taste a little bit sourness, obviously the kimchi penetrated
also in the meat as well, gave more flavor. Remember I did not season this one with extra
salt because kimchi already has salt, so when I was cooking it there's no salt involved.
-As a
burger the things that you would want you could check them all off, it was juicy it had a good bite
to it it was still very tender all of these things the cheese was very creamy and stuff you know like
it's nice. -This is insane to think that kimchi on a burger works so well but let me tell you guys
it works amazingly well, this is ridiculously good. -Anyway guys these are the results, I hope you
guys enjoyed this video.
If you did enjoy make sure you give it a thumbs up. If you're not a
subscriber be sure to subscribe for future videos. Remember if you are interested in anything I use
everything is always in the description down below. Thank you so much for watching we'll see you
guys on the next one. Take care everybody bye..
