00:00Guys, don't discount ground chicken when it comes to your burger gang.
00:03I'm going to show you how to make the ultimate smokehouse burger and I'm going to do it using
00:07ground chicken.
00:08Let's go.
00:18First thing you need when you make a smokehouse barbecue burger is you've got to have some
00:23onions.
00:23Okay.
00:24We're going to do fried onions and it's just basically an easy rough chop.
00:28So we're just going to top our onions, put them down the middle of the root.
00:34You know, we try to save the root to last.
00:36It minimizes those tears, minimizes those eye burns and God knows we've cried enough looking
00:41at Terry's food and his dumb ass comments over the years.
00:44Next, we're just going to do some long chops, right?
00:47Some long slices right down the grain, right across the grain of these onions.
00:55And then we'll come back across the top of the root, clean that right up.
00:58And now we have our onion slices basically.
01:04Next we're going to prepare our egg wash.
01:06I don't know if this is going to work, but we're going to give it a shot.
01:12Worked good enough.
01:14I'll take it as a success, my friends.
01:26That also worked, which would have been way easier.
01:29We're going to take our Binging with Babish tiny whisk and we're going to go ahead and
01:34bust up those egg yolks, get everything nice and mixed.
01:37So we have a solid egg wash.
01:40Hopefully that's enough.
01:41If not, we can always add more.
01:43Next guys, we're going to make our breading for our fried onions.
01:46We're just going to grab some flour, scoop as much as you want in there.
01:50Just eyeball it, man.
01:51It's not rocket science.
01:52It doesn't have to be exact.
01:55I'm going to put about that much in there for starters.
01:57You can always add more if you need it.
01:59It's not like flour's a million dollars.
02:01Now we are going to take some of our skull and mortar rub and we're just going to go
02:08ahead and then pop that guy open, I don't know, dump maybe a quarter of a cup in there.
02:15Now we're going to up our culinary game with an even tinier whisk and just whisk that together
02:20so we have some flavor in that breading.
02:25Now we're going to set these things aside and we're going to go ahead and get our frying
02:29station running.
02:30Our secret ingredient to these onions is going to be Wagyu beef tallow.
02:34We're going to deep fry it in some of the most delicious flavored fat of your life.
02:40If you're interested in this Wagyu beef tallow, there's going to be a link in my description
02:44below.
02:45Go ahead and click that link because it does help the channel.
02:48Same with our rub.
02:48You'll be able to click down there and get our rub as well.
02:51There literally is no more fat in the world that gives you a better flavor than Wagyu beef
02:56tallow.
02:56Look how quick it just melts away.
02:58I mean, we just started up this pan and it's already starting to liquefy because it's just
03:05such a tender, delicious fat.
03:09The key to making sure we get these onions crispy as hell is we want to make sure that our
03:13fry
03:14grease is up to 350 to 375 degrees, any lower than that.
03:19And it's just not going to get that brown crisp that we really want.
03:21And to do that, we're going to say thanks to our sponsors over at Eric Hill.
03:25We've got the Rook 400.
03:26This is going to allow us to test the surface area.
03:29And just to test its accuracy, we're going to go ahead and use the free thermometer probe
03:33that they throw in.
03:34And we're going to double check it and just make sure that this thing works to premium
03:38capabilities.
03:39All right, let's go ahead and test the temperature right here and see where we're at.
03:44It says we're at 285 degrees, 87.
03:47All right, so while we're waiting for that to get up to temperature, we're going to go
03:49ahead and start the egg wash process.
03:51And I can, I just load it in there.
03:55This is definitely where it gets messy, but it also gets a little fun.
03:59So we'll drop that into our batter, our fingers looking gooey as hell, like we just left Henrietta
04:05Collins house.
04:08Yeah, I didn't forget about you, Henrietta.
04:10You still exist in this continuity and the multiverse of barbecue.
04:14All right, so we're just going to let those sit in there for a minute and we're going to
04:17go ahead and do a second round because I think that we have room.
04:20Get that egg everywhere.
04:22The egg is going to bind the flour to our onion.
04:30I like to leave a lot of egg because I want the breading on there.
04:33Like I really want it to stay on there.
04:35Let's go ahead and check our temperature again.
04:38340 degrees now, climbing almost 350.
04:41I like this thermometer.
04:42It's pretty quick.
04:43It's got a pretty quick response.
04:45I really liked the cool blue screen.
04:47It's easy on the eyes.
04:50So we should be getting close to the temperature that we're looking for.
04:55I'm going to bump the cooker up just a little bit here.
04:59Try and speed it up.
05:00All right, we're over 350 degrees now, about 360.
05:04So we're going to go ahead and dump our first batch of onions into our beef tallow.
05:15And you want to try and spread those out.
05:17Don't crowd the pan if you can help it.
05:21We did, of course, lose a good deal of temperature when we dropped our onions in.
05:24So it's going to take just a second longer than I'd hope.
05:27But it is not the end of the world, my friends.
05:29Stay the course.
05:31Stay the freaking course.
05:34Thermometer here is doing a great job keeping track of our temperatures.
05:42I love the quick response of this thermometer.
05:45It really does a fantastic job.
05:46Now we've got a lot of stuff in here, so we're going to want to move this around a little
05:49bit to make sure that we keep our onions fairly separated.
05:55So when you get them a good golden brown, that's when you're going to go ahead and pop
05:58them out.
06:00And we're going to put them over here on our towel and plate just to kind of let them drip
06:03dry.
06:04You don't want to overcook them.
06:05They're going to cook for a couple seconds after you take them off.
06:08That's exactly what you're looking for right there.
06:12Guys, I have to try these.
06:13Look at this.
06:14Literally fried to perfection.
06:16A perfect golden brown.
06:18Smells great.
06:19It doesn't have that weird greasy smell that you're used to when you get like fried foods.
06:27Wow.
06:29That waggy beef tallow steps it up big time.
06:32There's a richness on the back end of it that is just unmatched.
06:38It's so good.
06:40Now I got one pound of what appears to be the most sick ass bulbous ground chicken of all
06:45time.
06:46But I assure you it is delicious.
06:48We're going to go ahead and hit it with some of that hot BBQ rub.
06:51You can get this at most Walmarts or you can get the gravestones from Skull and Mortar.
06:55And you guys know I like to smash the seasoning into the meat.
07:02I want that flavor throughout.
07:05And this is going to help really kind of just balance out that flavor.
07:13That makes it look a little less gross.
07:15Yeah, for sure.
07:19So we're going to divide this into roughly thirds.
07:24We got three people we're feeding today.
07:27So we're going to make about three delicious burgers.
07:37Now these burgers will shrink down some so we do want to make sure they fill up the bun.
07:42So we're going to make them pretty luxuriously big.
07:45My workspace is already trashed.
07:47I'm two videos back.
07:50Then we're going to hit our bacon with our rub as well.
07:57I'm only crisscrossing these so they don't stick together as much and they're easier to
08:01get off.
08:01It doesn't do anything other than that really.
08:03There's no aesthetic reason.
08:06It's just I feel like it's easier to handle.
08:11I got the low heat side of my grill and I'm going to go ahead and drop my buns down
08:16and
08:16kind of let them slowly toast.
08:23Although something tells me from that sound, it's going to go quite a bit faster than I'd
08:27hoped for.
08:30All right, next we're going to drop our chicken burgers spicy aside down.
08:39And then we're going to follow up with our bacon, which we're going to toss near the middle
08:45of the grill.
08:50Now I'm using the Chargriller Gravity 980, but you can really use any flat top you may
08:55have.
08:56The key to the bacon is you want to do the best you can to get it as flat as
08:59possible,
09:00because that kind of keeps it from bucking up as much as the fat renders away.
09:13Now we're just going to push down on our patties ever so slightly.
09:16There will be probably some sticking, it's not the end of the world.
09:20Now we're going to go ahead and just flip our bacon.
09:24If you can see, it's looking premium right there.
09:34Now when you get a smooth release from your burger, you know it's time to flip it over.
09:41We're going to move these burgers kind of over towards some of that bacon fat, bacon grease.
09:54Guys, it's time to get our burgers put together.
09:57We are almost to the promised land.
09:59And I totally forgot what I was going to do.
10:01Alright, first thing we're going to do is drop a couple of kosher pickles right there.
10:06You're going to want that acidity, you're going to want that bite.
10:09Our pristine looking chicken burger looking absolutely phenomenal.
10:14And then we're just going to throw a little crisscross of bacon right on top of there.
10:20And my friend, we're going to top it all off with some of those Wagyu beef tallow deep fried crispy
10:29onions that may or may not stay on.
10:33And then for finishing, we're going to take some of that yellow king sauce that you can find at skullandmortar
10:40.com.
10:41It's going to have a nice mustard bite to it as well as a little bit of sweetness.
10:46We're going to drop that right on top.
10:49Look at this burger, guys.
10:51Come on.
10:54Tell me that thing doesn't look great.
10:56Tell me it doesn't look next level, my dudes.
11:00Alright, let's get a cross section here.
11:05Your hand is making it blurry.
11:10Let's open it up.
11:12Look at that.
11:14Perfectly cooked burger.
11:17Does that look like something we should get a picture of?
11:21Guys, now it's my favorite part of the day.
11:23It's the taste test.
11:24It's 7,000 degrees.
11:25We've been cooking this bad boy.
11:27Thanks to our pals over at Eric Hill, we had an excellent temperature control situation.
11:31Let's go ahead and take a bite.
11:37Good.
11:41Good.
11:47Let's get the meat.
11:48Good.
11:49Good.
11:49There are so many excellent umami flavors in here.
11:52Plus, you have some sour and some bite from the pickle.
11:55The onions are so rich and flavorful.
11:58The longer...
11:59I feel like the longer they've sat, the richer the flavor got.
12:01this burger is amazing guys do not sleep on ground chicken and plus bacon is
12:07always good if you cook it right guys if you like this video head to
12:12skullandmortar.com check out the merchandise check the links below and
12:17make sure to check out our sponsor Eric Hill I do like the thermometer if I
12:20didn't like it I'd tell you and in which case they wouldn't pay me because it's
12:24happened before enjoy your chicken burgers guys
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