You got bonus points for seasoning the avocado. Avocado is delicious but anything with a little salt in it just... elevates their flavor so much higher and helps them play better with other flavors like a big meaty burger. That is, a beautimous burg, just gorge-wah.
Really nice recipe. I couldn't help myself. I made this last night. I have to admit that I prepared the Chimichurri mixture the night before. We are in the middle of an early heat wave here in the UK and your spice combo was great as it really lightens up these serious burgers on a hot day. Thank you for the 'steaming the cheese' tip Chef Tom! I found the butter in the burger was overkill as I was using ground chuck with a high fat content. It would be perfect for keeping leaner beef moist. I will use this trick in the future.
Very interesting make of this particular Burger 👍💯 damn man you put pepper jack on this burger hell yeah that's one of my favorite cheese to put on a Burger!!!👍😋💯💯💯💯 Everything's good but that mayonnaise LOL I'm allergic to that
@@Kyle496 It was likely an editing error. It just magically appears on screen here, and you can see when he adds 'the rest' to the burgers, it is missing the half cup for the mayo. Maybe you didn't read the recipe, but he states it is equal parts mayo and chimichurri.
Just for the record, chimichurri has no cilantro at all, its just garlic crushed red peppers, parsley, oil (corn oil) red wine vinegar ok, salt, no chalottes. Thats how we make it in Argentina where it was invented.
First of all those look delicious! Only thing that gave me a bit of a giggle was mentioning keeping the flavor consistent and then using duck fat 10 seconds later 😏
Nice work as usual Chef Tom! Quick question though, Is the concept of combined or infused the same or it differs? For example, what's the difference between combined butter and infused one?
compound butter is made by adding ingredients into softened butter which is chilled and sliced before serving. infused butters are when ingredients are added to melted, simmering butter and later strained out. think cannabutter.
yeah as a dutchman, i'm more used to seeing it more yellow too, this almost looks more like lard or margarine to me but it could very well be blanc de bœuf (beef white) too used often for deep frying, i know many white fats, but yeah usually they're not strictly butter :D then again, even white looking margarine tends to go yellow if you let it warm up to room temp, so maybe temperature when conserving it plays a bit of a role
Too much fat and horribly over seasoned for me. Fat from the burger, Chimmichurry butter inside, chimmchurry butter outside, duck fat, cheese and chimmichurry mayo? UGH
Usually your recipes are spot on and this one seems to be awesome too. But I guess this time you went a little crazy on the amount of chimichurri and fat on the overall recipe. The burger will and up heavily fatty and greasy and the chimichurri will overpower all other flavours.
He seasoned the ever loving F outta everything and correctly said the freshness of the butter lettuce and tomatoes would cut the richness of everything else.
American English doesn't pronounce the 'h' for whatever reason. Just another quirk or our version of the language. It sounds funny when we people anyone actually pronounce it.
