How To Make The French Cheeseburger | Chef Jean-Pierre

Hi there friends, another fantastic show today. French cheeseburger, brioche bread, brie cheese, caramelized onion. Stay tuned, I'm going to show you exactly how to make it. Don't forget, subscribe to the channel, give us a thumbs up if you like the video and ring the bell so you get a notification every time we put out a new video. Stay tuned, I will be right back showing you exactly how to make this. Well hello there friends, we're going to make that French cheeseburger. We're going to use brioche bread, caramelized onion, brie cheese, delicious. First thing I got to do, I got to make the patty. And for the patty friends, I like to use short ribs, take the bones out, and chuck roast. I like to grind my own meat, but you know, if you don't want to grind your own meat, just get yourself the butcher to do it. Or you can get one of them hand cranked, you know, they're like 29, 30 bucks, they're really good. All right, so we're going to do a little bit of rib, a little bit of short rib, and a little bit of chuck roast. Oh, chuck roast, oh, there you go. Chuck roast, a little bit of ribs, a little bit of roast. So you want to mix them up. So I like about 20% fat. So if you don't like that much fat, then just don't put it in. We're going to grind it all up. It's going to be more than we need. We'll let it go. And if you want to make sure you get to the end of it, you put a little piece of bread, you put a little piece of bread in there and it pushes everything out. Let me show you how I make my patty, okay? I like to get myself a big ice cream scoop. I'll clean it up later because I don't have any bread right now. I didn't take it out. So what I do is I take an ice cream scoop, it's a big ice cream scoop, and that gives me an exactly a five ounce hamburger. You see, five ounce right there. I know I don't have to weigh them, but if you don't have one of those, just get yourself a weight. I like to make them about five ounce. Some people think it's too big, but you know, everybody's got a way of doing it. And then what I have, I have a little ring that I use right there. And I use that ring as my guide. Let me just clean this up. I use that ring as my guide. So I take a piece of parchment paper and that ring is the size that I'm going to make my burger in. So look, I get it right there like this. I put my big scoop in there. I push it in. I don't want to have to manipulate it any more than you need to, right? You take it like this. Then I take this measuring cup right there and you take it now. Let me get a, wash my hands a little bit. And what we're going to do, we're going to refrigerate it. We're going to refrigerate it. Look, I take it right there, put it on my plate and I'm going to refrigerate it for, make sure it's nice and tight, for a good half hour. We're going to put it right in there. And I already got into, I already got one in there, friends, that has been refrigerated. So I have it right there. It's ready to go. It's been in there for about 45 minutes, half hour. I got now clarified butter in there. I'm going to saute it in clarified butter. You don't want it, you don't have clarified butter, use a avocado oil, use butter, use olive oil. It's not going to get that hot, right? We're going to take it right there and we're going to put it right in there, friends. We're going to put salt and pepper, salt and pepper. And my oil is not quite hot enough, but there you go. We're going to get it hot really quick. You watch. We're going to cook it really, really fast. We're going to get it golden brown. We're going to get some caramelization, some Maillard reaction. Maillard is the caramelization of protein that creates all that flavor. A lot of people do their hamburger on the grill. Nothing wrong with that. You can do it exactly the same principle. I don't have a grill, so I'm doing it right here on the stove. And I like better to cook on a stove and usually in the oven. That's what I use, but use whatever makes you happy. What else are we going to do with the bun? Well, I made a little mixture, friends, of Dijon mustard and mayonnaise. Dijon mustard and mayonnaise is very simple. The amounts, it's really up to you. If you're using a good spicy Dijon mustard, you do maybe two part mayonnaise for one part Dijon mustard. But put whatever you want or get yourself a good garlic aioli. A good garlic aioli is delicious. Garlic aioli is garlic mayonnaise. So that'll be actually perfect also in there. You can use whatever makes you happy, right? And then we're going to put some lettuce in there. And I got them cut already so they're not too big, right? And I use a butter lettuce. I like a nice butter lettuce, right? And then we're going to put a nice slice of tomatoes. We don't want it to be too big, no. We want it to be perfect. I don't like it when it hangs around too much. I like it when it stays the same size as the bun. We're going to be elegant, right? And then we're going to put a slice of tomatoes. You're not very lucky in South Florida without tomatoes. I got to go to New Jersey to get some good tomatoes. Have you ever had a New Jersey tomato? Amazing. Let's see that thing over there. It's doing good. What was I going to say? The next thing I'm going to put in there, friends, not right now, but we're going to put it in later, is my caramelized onion. I don't know if you've seen the video with those caramelized onion right there, folks. But if you've never seen that video of caramelized onion, I highly recommend you make them. And you know the beautiful thing, you make them in a huge quantity. You make them in a huge quantity and then you can freeze them. And you freeze them in those containers right there. You just came out of the freezer. So it's still, and it's very dull looking. You put it in the microwave for like a few seconds and then you get this. Look at this right there. And let me tell you, you put this on a tomato mozzarella, you put this on anything. You rub it all over your body. Do whatever you want. I promise you it's going to be amazing. Here's what we're going to do now. We're going to flip them. Look how beautiful that is, friends. Look how gorgeous that is. We're going to reduce the heat a little bit because we're going a little too fast. This is clarified butter. Let's put a little more salt and pepper on this guy. Look how beautiful that looks. Oh yeah, baby. That looks gorgeous, right? So salt and pepper. And oh, you know what I like to do? I like to take a spoon. Since it is clarified butter, folks, I like to give it a nice little bath of butter. Yeah. I love my job. Let me tell you, as a chef, you can't get a better gig than this, folks. It's amazing. I love it. I'm having fun. Okay, look. A little brie cheese. Right now, brie cheese, folks. And don't be cheap on the brie cheese, okay? Some people think, I don't like brie cheese. Well, then good. Then don't put brie cheese. You don't like brie cheese? You can put the mascarpone cheese. You can put Gruyère cheese. You can put Swiss cheese. You can put whatever you want. It's up to you. It's your burger. Put as little or as much as you want. And then what do we do, friends? I already put the salt and pepper. We're going to reduce the heat. We don't want to overcook it too much. We're going to put a little top on it. And that's going to allow the cheese to melt. And that's all we're going to do. It's very simple. So I'll tell you what we're going to do, friends. I don't want to make the video too long because this guy is going to take about three or four more minutes. So we'll come back in a few minutes, like two or three minutes, and I'll finish the whole thing and we'll cut it and we'll eat it. All right? So we will be right back. Okay, friends. That's all it really takes. Three minutes, three, four minutes. It depends how you like it cooked, right? And we're going to do now, we're going to take this off. And you could actually put a little bit of your caramelized oignon on there now when it's hot, or you can put it at the end. It's really up to you. You know, you can take them right now and put them right there. I turned the heat off. Did I? No, I did not. Well, let me turn it off now. There you go. No heat. Caramelized oignon. So we could do this. Oh yeah, baby. Went in to test them. All right, you put them right there, my friends. Just like this. All right, now I'm going to take it and I'm going to put it right on my bun, on my tomatoes. Come to papa. Oh yeah. Make sure my heat is off. There you go. Right there. And oh yes. Beautiful, beautiful, beautiful. Now we're going to take our bun right there. Beautiful. And then you're ready, friends. We're going to cut into it. And I think you're going to want to take a picture. I got this beautiful double serrated knife by Wusthof cuts bread like butter. All right. And we're going to take it and we're going to go in. Let's see like, like butter, like butter, friends. I'm telling you, this is like butter. Absolutely beautiful. Absolutely beautiful. Just the way I like it. Medium, medium rare, however you like it. It's really up to you. But let me tell you, friends, look at this. Look at this. This is absolutely gorgeous. Now, if you like it more cooked, leave it in there another minute or so. Not very long. I like my medium rare rare. So that's a perfect cut for me right there. And, you know, I don't want to make a slab out of myself because they're all big. I'm just going to cut a little piece right here. I see. I should have just ate it. I should have just chew on it right there. Oh, hmm. Hmm. Hmm. My friends, the caramelized onion and the braised cheese and the short ribs in there. It's amazing. I promise you, you guys got to try it. You're going to love it. I'll give you the exact measurement. Remember the recipe. If you click below the video, there is a link that says show more. The recipe will be right down there. Free recipe. Go to the website. I hope you enjoyed it. Remember, if you like it, give us a thumbs up. Don't forget to ring the bell and please subscribe to the channel. Thank you for watching. We'll see you next week with another fantastic episode of our phenomenal channel. Thanks for watching.