 Hey today we're making 50-50 burgers right? That's that beef in that pork. Let's get it. All right look so I'm gonna start going ahead and get my ingredients together right. So this right here this is my ground pork. Now you know what I can barely concentrate I don't know if you guys can hear that but that right there is noisy is I don't know what. For those of you guys that live out in them uh country environment stuff like that you know that noise that you hear in the background that little sound that's uh that's what we call like some kind of beetle or something like that right. So I'm going to do this try to keep my mind off of it and again we said 50-50 pork beef we're getting it. Okay so look now you see that I got you know my meat inside of here right now it's time to season this is what I'm going to be using look this is my new burger seasoning you guys can use whatever you have if you don't have this already but I promise you this right here is what's going to take it over the top. Those of you guys I want to say thank you for everybody who's been copying it right now look this right here is fire. Now you can use the traditional salt and pepper that does work right now I'm going to talk about this part right here I don't want to work this meat too heavy you know what I mean I just want to get my seasoning in the inside of it you know what I mean and then as I'm mixing it when I go to make my patties I don't want to compact it you know you want to keep it a little bit I don't know the word for it I call it like aerinated or something like that you don't want to just have it so dense that when you go ahead and put it in your skillet or whatever you're using or speaking to that I want you guys to take a look over here let me just show this I'm going to be doing mine on the griddle right here hey if you don't have one of these that's fine cast iron work great those of you guys who went out and got that uh that hex clad that works too but if my two little choice would be either outside on a griddle number two would be that cast iron number three would be that hex clad all right so look I don't know if this is going to be able to capture it or not look we just want to get it you know mixed in a 50-50 you know ratio right then you just want to divide this up into four you know what I mean now this is going to be a whole lot of how can I say it you know by having ground pork and we're going to have ground beef my ground beef is 80-20 right so by having all of that you know I mean it's going to render and be nice and juicy but we don't want to make it so you know what I'm trying to say is you just don't want to make it so dense you know I see some of these burgers you ever you ever made burgers in your backyard or even in your kitchen you guys pack them so tight you know what I mean they just I don't want to say that bad you know what I mean but I'm just I'm trying to show you guys you just want to get it just to form you know a ball right now I got my griddle coming up to 10 and I got to say this I would pack myself on the back but you see my hands is greasy you know what I mean but I would just say man I got these just about right been doing them for years though the size and all of that so I can just about fill them and you know I know they're right okay so now that I got my man I hate that I don't know how to say it but I got my meatballs you'd all do it like that I got my meatballs meatballs ready right so I'm gonna put them down right here right there is good and right there is good right now I'm gonna go ahead and let it sear just a little bit you know I mean we want to let it cook what I'm doing now is you guys can do it all kind of ways you can actually form your patty the way you want to but for me I'm gonna go ahead and use a piece of parchment paper and then I got my press if you guys take a look look got my logo on it all of that you know my little signature so I let it stay on for about you know 10 15 seconds and then I go ahead and give it a press I'm not really doing smash burgers you know I mean I just want to make them big listen because you know they're gonna shrink my bun is not even probably as big as just you know my press right so I just leave them like that boom real simple and so now listen I know you guys been following me you know I mean if you're new to my channel look this might look a little strange to you if you don't know nothing about it look we toast it and we're using mayo folks the yours you guys out there we can start that debate too I love to hear what you guys say I know now we got to add something to the mail list you know I mean because that that would be that like that uh blue ribbon right so you can add uh you can tell me your favorite is blue ribbon uh dukes uh what's the other names I'm drawing a blank right now but for me I live on the west coast you know I mean and that's right there is you know this is what we got best foods you know I mean oh hells man that's it now take it put something on here I want you guys to try it if you haven't done it you can talk to me and tell me how you've been doing it all of that I love to hear it we take it coat it and check this part out take these a couple of these over here and now we just put them on here all right so if you guys want to know how they toast look at that right there that is a perfectly toasted bun okay so look if you come in here take a look at this look at how the meat is look when you got your temperature just right on your grills griddle your skillet or whatever see how it starts to sweat over the top if you look on the side down here you can see how it's starting to cook it starts riding up rising up right and then I want you to pay attention this is the most important thing when you're making a hamburger some people be like fooling with it on the bottom once it's stuck down on the bottom like that I don't mess with it until it's time to flip right so after I look at it like that I can see it is ready so now I'll go ahead break the seal underneath the bottom like that then I flip all right now it's time for me to make my sauce now you guys make the sauce that you like for me always everything is like mayo base right okay so mayo I put just a little bit of that w sauce we're gonna go with the ketchup ketchup of your choice relish and then listen you go oh I got to mention that too you got to put that uh friend you know I use French's you know uh yellow mustard that's what I like and then you get the consistency that you want then you taste I'm gonna go ahead and put my ingredients you know what I normally do I can I eyeball it I've been doing this for years you know what I mean get yourself you know a whisk and then whisk it together then once you get the consistency you want now you got your homemade you know burger sauce right all right so once you got your consistency that you want look these are all my bottom buns right I don't know how you guys like to do it I like to always ask for extra sauce right so I've been using this and making this for years when I say years I don't really want to date myself with no number but I'm gonna just say it's been a couple of decades I'll just leave it like that all right so I'm gonna show you the real level up and if you guys want me to make a video on what I'm getting ready to show you you know just let me know right and hit them in Beatles again right on time when you push record okay so look this is the true level up right for those of you guys who know what this is you can see it it calls out his name right and if you don't know let me introduce you to bacon jam now I add this like this trust me folks listen I can't just always make something that's traditional you know I'll show you how I do it and then I'll always add my little spin to it too right so we'll just add some of this bacon jam and look at the consistency when I say jam look at it talk to me yeah that's right I'm popping my collar because that's right there that right there is fire folks you can hear it in my voice all right and we come underneath the bottom take it like this look at that folks hey check it out folks I'm going to show you something that I normally don't do it's all about like you know preparing this making it look the best it can be and then showing you guys so you guys click on them thumbnails right but I'm gonna move this out the way you see this right here somebody had to stop me and don't forget I made four of those one is already gone I had to like hold up right here and listen right here I was about to knock off somebody had to remind me like hey it's an intro but you want to know what the real level of ears right here that's it right here don't forget I call this bacon jam right I just mean a lot of people make this you know I mean but when I say jam if that don't say jam to y'all I don't know what does now with that being said I'm gonna go ahead and take this bite and be traditional but I can just tell you this listen if it ain't flashing already on the screen right now ain't no flames we'd be doing you a injustice if you never had no 50 50 burger with this bacon jam and then you made your homemade dressing too cheers so if you guys want to know how to make this bacon jam let me know down in the comment section below I get enough people talking about it I'll make that video now if you're new to my channel let me just take your time to say thank you for watching this video don't forget to like smash that subscribe button until everybody out there look it's a channel out here that simplifying these recipes and taking a mystery out of cooking I'm not finna walk off and I'm finna take me down take down one of these other burgers I'm just gonna hit you with this peace