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I Made A Giant 30-Pound Burger

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10:29   |   Dec 14, 2018

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I Made A Giant 30-Pound Burger
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  • - 14 pounds of beef, 10 pounds of dough,
  • six pounds of cheese,
  • this burger is gonna be 56 times size of a regular burger.
  • Hey guys, my name is Alvin.
  • I'm a Tasty producer, and I love making crazy food,
  • and my friend Victor actually hit me up yesterday,
  • and he is the guy that just loves burgers
  • to the edge of the world.
  • And he goes, "I got a favor to ask.
  • "You know I like burgers right?
  • "Well you see, my birthday's comin up real soon,
  • "and I don't really like cake.
  • "And I was wondering, could you make me a giant cheeseburger
  • "for my birthday?"
  • And I was like "Dang, okay I see you.
  • "Alright hit me up tomorrow, I'm gonna see what I can do."
  • "Thanks man, you're the goat."
  • Sup dude, how's it going? - Sup Alvin?
  • - You good, what you got for me?
  • - Grabbed a couple of my favorite burgers,
  • I wanted you to come check it out.
  • - What do you love so much about this burger?
  • - It starts off with this amazing, toasted brioche bun.
  • - [Alvin] Yeah.
  • - [Victor] Toasting it on both sides
  • to make sure it's crispy, and the beef,
  • the way that they sear it, the juiciness.
  • (groans) dang, and that cheese, woo.
  • That cheese though--
  • - Yeah. - Is melt into all
  • the little crevices of the beef.
  • - [Alvin] That's what I'm talkin' about.
  • - And the toppings are super simple, lettuce, tomato.
  • Oh man, once you put all those wonderful things together,
  • you take that bite.
  • (gentle music)
  • Amazing.
  • - So I'm gonna try to make you a really big version of this.
  • It might not be easy, but I'm gonna see what I can do.
  • - If anybody can do it, it's you man.
  • - Alright, thanks dude, appreciate it.
  • (Victor laughs) I'll see you in a bit.
  • (apron whooshing)
  • Time to make this crazy thing,
  • and we're gonna start with this giant custom brioche bun.
  • Pretty classic brioche recipe, some flour,
  • some salt, sugar, couple of eggs.
  • (metal snapping)
  • Gonna get this started.
  • (metal whirring)
  • (bleep) I forgot the dough hook.
  • While this is going, I'm gonna make the starter mixture.
  • A cup of water, yeast, some milk for the yeast to drink,
  • kinda get hydrated, start drinking, start growing.
  • 'Cause you know, this yeast ain't hit puberty yet.
  • Five to eight minutes low speed
  • until the dough comes together,
  • then we're gonna add a lot of butter.
  • The dough is coming together.
  • It's in a ball shape.
  • For brioche, one of the most signature things
  • is a lot of butter, so add it slowly,
  • corporate it into the dough,
  • and kinda make it super velvety.
  • Yo, that's lookin' hot, hot as in good.
  • (metal snapping) There we go.
  • A lot of dough y'all.
  • (upbeat music)
  • That's nice, cool.
  • So you gotta shape it to a ball.
  • Get this guy into this buttered dish bed,
  • get some plastic wrap, cover this guy up,
  • let him take a nap for two hours,
  • and I'll see you in a bit dude.
  • So while the dough rests,
  • wanna use some foil to kinda make the bun stay in the shape.
  • (foil rustling)
  • Where is the halfway point for this?
  • Fold it in half again,
  • gotta make a circle, clasp it together, this sort of thing.
  • This is a big ass circle.
  • Hope it's sturdy enough to hold the bread, but we'll see.
  • Oh man, this is a big boy right here.
  • (upbeat music)
  • Here we go, so satisfying.
  • Oh (bleep), woo wow!
  • Maybe I should have oiled my surface,
  • get the air bubbles out,
  • reshape it into the form of a circle for the hamburger bun.
  • So the recipe for this dough
  • actually makes 10 individual buns,
  • and I doubled the recipe.
  • So this bun is actually gonna be the size
  • of 20 buns, I think.
  • We're gonna put some egg wash on this.
  • It's off to the oven you go.
  • I'll see you in a minute.
  • (upbeat music)
  • Woo, woo, woo, woo, woo, woo, woo, woo, woo, woo, woo.
  • This is a big bun.
  • (funky music)
  • Whoa,
  • that is a burger bun,
  • and directly into the pan.
  • Looking pretty good.
  • While this one kinda toasts in the pan,
  • I'm just gonna brush some butter on this,
  • gonna throw it in the broiler over there to get toasted too.
  • Woo, it's a nice toast.
  • Now we're gonna make this beef patty.
  • I got the biggest tray we could find in the kitchen.
  • I got a lot of beef, but not with a lot of people,
  • and it is 14 pounds of beef.
  • In an average burger, it's somewhere around 1/4 pound.
  • This burger is gonna be 56 times the regular burger.
  • Oh wait, gloves.
  • (rubber snapping) Let's get to work.
  • (lively piano music)
  • I don't think I've ever seen this much meat in my life.
  • You know, when I went to the grocery store to get this,
  • the lady in line behind me was like, boy are you hungry?
  • (laughs) And I was like, you bet I am.
  • It's a visual representation
  • between Machine Gun Kelly and Eminem.
  • Alright, that's all the beef.
  • It's like working with dough,
  • but not really because the dough is meat.
  • Time to season, garlic powder, onion powder,
  • smoked paprika, a lot of pepper.
  • Make it rain boy.
  • Almost a quarter cup of salt,
  • don't be afraid to season your meat y'all.
  • Oh wait, I need to take my watch off
  • before this get any crazier.
  • And to make it all evenly combined,
  • it's a lot harder than I thought it was gonna be.
  • I think I've seen Salt Bae do some of these videos.
  • I'm getting tired, thing is wild.
  • Never was the trainer like,
  • hey here's 14 pounds of ground meat, do five reps.
  • Woo, alright, it's been seven years.
  • Let's say this meat is thoroughly mixed.
  • I'm gonna figure out how to get it into a patty shape.
  • Second pan please.
  • Thanks Brenda. - Hey.
  • - Appreciate it.
  • - (laughs) You got it.
  • - This is one patty.
  • This is the second one.
  • I'm gonna make it into a perfect circle.
  • Outsides thicker than inside,
  • because when a burger cooks it actually shrinks.
  • (fists thumping)
  • That's a meat pizza.
  • (fists thumping)
  • Woo, that's one.
  • Alright, let's go for another one.
  • I'm changing to a slapping technique.
  • (hands thumping) This is how you train
  • as a masseuse.
  • Woo, I don't have a pan that can sear.
  • So what I'm gonna do is I'm gonna put them in the oven,
  • 300 degrees to kind of cook them all through,
  • and then I'm gonna turn on the broiler,
  • really nice caramelization on top to get all the flavor.
  • Patties are done, I need to deal with the cheese though.
  • (funky music)
  • So we're gonna make the big cheese slice now.
  • A lot of people might be saying,
  • hey why don't you just put a bunch of cheese slices
  • on top of the patty itself?
  • I mean, you could, but we're at Tasty.
  • We're making it big,
  • so why not just make a giant cheese slice?
  • Oh, a piece fell.
  • Half American cheese, half cheddar cheese,
  • let it cook down, let it melt a little bit.
  • If you are lactose intolerant, look away now.
  • We about to go in.
  • That's some good cheese right there, oh my.
  • Oh my my, look at this.
  • Alright, we gotta work fast before it starts to get cold.
  • This also may or may not be too much cheese,
  • but there's no such thing as too much cheese.
  • Where's our spatula?
  • One last smooth.
  • These cheese slices are gonna go in the fridge.
  • See you in a bit.
  • Oh, that's hot.
  • Oh my God, that's so hot.
  • (funky music)
  • So these cheese have firmed up pretty nicely.
  • Put these on here, trim these up a bit,
  • save these snacks for later.
  • It's lookin' good.
  • You know sometimes I dream of crazy things,
  • and this is how cheese slices are made.
  • That was pretty good.
  • Made my own custom cheese slice.
  • These are the biggest cutting boards I have ever seen.
  • I didn't even know we had stuff this big.
  • So we're gonna see if this actually works.
  • (paper rustling) Damn.
  • Okay, I think that's pretty cool.
  • I may have overestimated how much cheese I needed,
  • but there's nothing wrong with more cheese.
  • We're gonna put these back in the oven
  • until they're nice and really delicious,
  • and we're gonna build this burger.
  • Oh, this just got so much heavier.
  • I will see you when you are nice and melted, buh-bye.
  • Woo, let me catch my breath.
  • That is what I like to see.
  • I think it looks great.
  • I just kinda wanna eat it right now,
  • but I can't because Victor has gotta eat it.
  • Buns are toasted, garnishes are ready,
  • burgers ready, patties ready.
  • I think it's time to build this burger.
  • I'm actually pretty nervous for it.
  • There's 14 pounds of beef, 10 pounds of dough,
  • six pounds of cheese.
  • Here we go.
  • Alright, big patty
  • goes on, yes!
  • Patty number two has landed.
  • I think the bun might be a little too small,
  • but that's okay.
  • Lettuce, do dah do.
  • Oh this is lookin' cool, nice floral arrangement.
  • Seeing this come together,
  • I think you could probably fit a piece
  • of this in your mouth.
  • Nice bed of lettuce.
  • Tomatoes, how does that song go?
  • ♪ I got beans, greens ♪
  • ♪ Tomatoes, potatoes, yams, something ♪
  • One, and a two, and a three.
  • Time to do the top bun and the sauce.
  • This is some secret burger sauce I made.
  • Mayo, some mustard, some ketchup, some pickle juice,
  • that's pretty much it.
  • Take this toasted burger bun,
  • then just kinda spread it nice and evenly over it.
  • Alright here we go, gotta put the cat on the hat.
  • This might not be a big enough hat.
  • Come on.
  • (laughing) Okay the top of the bun shrunk a little bit more
  • than I thought it was going to, but that's okay.
  • This burger is pretty much done,
  • and I'm going to go get Victor.
  • It's his birthday today,
  • and I really wanna know if it actually tastes good.
  • So I'm gonna wash my hands, and we're gonna go surprise him.
  • This is 25 pounds.
  • Sup Vic?
  • - Sup Alvin, man?
  • - This is the size of a regular burger, correct?
  • - Yes, sir.
  • - Close your eyes.
  • - Awesome, I can't wait.
  • (wood thumping)
  • Wow, why did that sound like that?
  • - You ready?
  • - I'm ready man. - Alright.
  • One, two, three, open your eyes Vic.
  • - Oh my goodness, bro.
  • What, it's amazing bro. (Alvin clapping)
  • It's like the same thing,
  • but just-- - It's pretty big right?
  • - Huge.
  • - How many burgers do you think would fit in this one?
  • - Probably fit 20 of those burgers in here, easy.
  • The first thing I thought of
  • was just how beautiful it looks, unbelievable.
  • Let's bite into this bad boy.
  • I can't wait to try it man.
  • I really can't wait to try it.
  • Oh yeah, that's a thick burger,
  • with two Cs, maybe three.
  • (laughs) Oh my, that's a proper serving size.
  • (triumphant music)
  • That's what I'm talking about.
  • How did you get it to be so juicy?
  • He toasted the, you toasted the buns bro?
  • - We're not wasting any of this.
  • - I think I'm gonna have to call down some friends, bro.
  • - Alright, let's bring in the backup.
  • (triumphant music)
  • Feeding a lot of my friends with this giant burger,
  • and just watching them finish it all,
  • it really made me happy.
  • Granted the bun might have been a little small.
  • The cheese a little too think this time,
  • but seeing people smile
  • and being able to make them happy with food,
  • that is the best feeling in the world for me.
  • So if you got a favorite food comment below,
  • hit me up, send me a DM,
  • and I will do my very best to try and make it big for you.
  • Until then, peace.
  • (gentle music)
  • (camera snapping)

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Description

14 pounds of beef. 10 pounds of dough. 6 pounds of cheese. This burger is going to be 56 times the size of a regular burger.

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Credits: https://www.buzzfeed.com/bfmp/videos/71622

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