Guy Raves Over A Fried Chicken Burger With Crispy Beet Fries | Guy's Ranch Kitchen

Okay, Grinchman, uh, let's talk about duck fat. I'm making a smash burger. For me, a smash burger, you have to have some high fat content. I take 80-20 beef and then just add rendered duck fat until it's like, I don't know, 70-30. It gives an amazing gaminess, it gives an earthiness, a silkiness, and a kind of a unique flavor that you don't normally get. In the meantime, I'm gonna start making my sauce. So I take some dried cherries, I take some bourbon, and I take some balsamic vinegar. And I pour them in a sauce pot, bring them to a boil, and then just kind of cook them until all that liquid disappears and those tart cherries get nice and tender. Throw that into a blender, add some Dijon mustard, and add a little bit of honey to it. And now it's almost got this, like, Dijon honey mustard cherry thing. It is going to be lights out with that duck fat burger. Every burger needs cheese, and frankly, if you're making a burger without American cheese, you shouldn't even be making a burger. Most American cheeses is not worthy of Guy's Ranch Kitchen. So I brought my own new school American cheese. It's a little sharper, a little saltier, it's got cream in it. This is the luxurious premium American cheese that's gonna take this duck fat burger over the top. We've got everything we need now to crush this smash burger. So duck fat, what else you got going? I'm making some cookies. So I drew the dessert card, right? I'm gonna make things that look like burgers, but when you eat them, they're ice cream sandwiches. I take my sugar, butter, I add an egg, a little bit of vanilla extract, and then I throw in a bunch of sesame seeds. It's gonna bring this, like, nuttiness that you don't typically expect in an ice cream sandwich. Then I slowly fold in my flour, mix that all together. I take my batter, I make them into balls, I press them a little bit lightly on a sheet tray. I put a couple more sesame seeds on top. Into a 375-degree oven, I don't know, 14, 18 minutes, yeah, till they're done. What am I gonna do for ketchup? Take some maraschino cherries, I take some loxardo liqueur, mix those together, bring them to a simmer until they're nice and tender. I throw that bad boy in the blender, and I got this, like, licorice-y, cherry-red mix. For ketchup, for lettuce, I take my mint, and I start to kind of pick mint leaves. I'll put that on the side. Diced onions, white chocolate chips. It's cute. Chef Tiffany Derry, first time up to the ranch. Wonderful to have you. Thanks, Chef. You have a lot going on. We saw you on Tournament of Champions. I met her on Tournament of Champions, and I was like, come on. Then she came to Guy's Grocery Games, and she is O.G. all day. But now we have you here at the ranch, so talk to me about this delicious menu. So we're gonna do a chicken burger. So I decided to go with a chicken burger, primarily because I see there's beef, I see there's some bison, there's shrimp, and I think that we should do an array of burgers, so chicken just makes sense. Besides, I am the chicken girl. Anything else on this menu? Yeah, so we're gonna do our beet fries. Fried beets, I absolutely love them, and I thought it would be really cool to showcase just the beet itself. It has a little bit of olive oil and salt and pepper. So you take the beets, wrap it with some foil, roast it in the oven. We take the skin off, toss it with a little bit of cornstarch, fry it until it's golden and crispy on the outside. And then we have an amazing, amazing dipping sauce. The sauce for the beets is my favorite part. That has a little bit of cube peak mayo, it has fish sauce, a little yuzu, which is like a citrus lemon, and then I add a little more lemon zest and salt. It is a umami bomb, and it is delicious. But the magic is when you put the bonito flakes and the mint. That takes it over the top. So you're back here on Murphy Island. We miss Mark Murphy, by the way. Hi, Murph. Rocco is really making a mess of your station. What do you have here? This is going to be a big wedge salad made with smoked beef brisket. So I start with my dressing. It's crumbled blue cheese, it's sour cream, then I add white balsamic vinegar, honey, chopped dill, chopped parsley. And you should already be able to see how delicious this is going to taste. I lay down a little gem lettuce cut in half. I keep it big and chunky. Then I put chunks of ripe, delicious heirloom beefsteak tomatoes. I hit it with a little bit of dressing. Then I top that with the brisket that I've shredded. Delicious, smoky, tender beef brisket that should be on every dish as far as I'm concerned. It's a wedge salad. It has to have bacon. Big chunks of blue cheese sort of popping out here and there. I know this is a burger show, but we need a little salad in there. What are you into, Hembino? We got our lean ground bison in this bowl. Today is a burger show, and I am making a sticky, spicy, glazed bison meatloaf burger. You get your lean ground bison meat. You're going to hit it with sumac, cumin, garlic powder, ketchup, eggs. We're going to take a microplane, we're going to shave some fresh garlic in there. We're going to shave an onion in there. And we add our seasoned Italian breadcrumbs. We want to beat this up. We want it to be dense. We want to get the air out. We want to mix it really fine before we put it in our little ceramic pots. They're going to go in the oven at 450 degrees for a total of 40 minutes. But when there's 20 minutes left, we're going to pull them out, and you're going to see what's going to happen. Welcome back, guys, to Rand's Kitchen. It is finally time to have all the ultimate burgers. I put these chefs to the big test. They said, make me burgers that are out of bounds. Make me burgers we've never seen before, or put your twist on them. Eric Greenspan, Tiffany Dairy, Rocco Dispirito, and, of course, the hambino himself, Christian Petroni. Chef, can I grab the one you didn't, Mo? Green made us a straightforward, simple 80-20 ground beef, cut it with a bunch of duck fat, gave us his homemade processed American cheese that he makes, which is Lights Out. You know how to make a great burger, and that's delicious. And your cheese, spot on. You better leave the leftover. All right, Chef, where are we at? Let's do it. Wow, that was good. That's so good. Okay. These are the super beats? These are the super beats. Okay. Let me dress it up for you. Oh, yeah. We don't have to worry about it. It's a little bit better. We talk about what makes a good burger. Sometimes it's the sides. Then we're going to put a little bonito. A little bonito pike on there. The bite was through the roof. That is fantastic. Take me, I'm going to try this chicken sandwich now. I toast the buns in the oven for 350 degrees for about three minutes. I add my harissa mayo to the bun, the chicken patty, the slaw, and then close it up. Mmm. The burger was perfectly seasoned. Not too much breading on the outside. It wasn't heavy, but it was juicy. And like I said, the seasoning throughout was fantastic. That is ridiculous. All right. So, again, we talk about chicken burgers. Yeah. Show me a shrimp burger, kid. This is the way it should be done. You'll see how that bites. Mmm. He crushed it. It was delicious. A little sloppy, but something, if it was on a menu, it would be a destination dish. Something you would go to a restaurant just to get. This is patatas bravas. We take the fried potatoes, we toss them in pimentón, which is smoked paprika. Oh, man. Hot. Then we got that lemony mayo. We got that roasted pepper sauce that's coming through with the acid. And then that garlicky, fresh salsa verde over the top. And then patatas bravas, perfectly done. Peacocks are going nuts. They loved it, too. All of the sauces could not take down the crunch of the potato. When I heard we were doing burgers and somebody said do dessert, I made a burger, but it's an ice cream sandwich. The cookies are cooled. I just scoop a little bit of chocolate ice cream in the middle. And I put another cookie on top and then just slowly press them so that you get that, like, patty-looking ring of the ice cream. I take the top off. I put a little bit of my Luxardo cherry ketchup, a little bit of my mint leaf lettuce, some sprinkles of my white chocolate onions, which sounds disgusting, but we're being cute. And I've got this thing that kind of looks like a burger with the sesame seed cookies, the chocolate ice cream, and I think I nailed it. The bun is bananas. The shortbread had texture to it, especially with the little nuttiness from that sesame seed. And then the chocolate ice cream in the middle, mimicking making a burger. It was a cute play, especially when you're making a burger show and you're looking for burgers every which way. He delivered. I wanted exciting burgers. I wanted burgers done out of bounds. And I think everybody delivered. Here we go, folks. Three are going to be unhappy, but I've got to give it up. Winner, winner, who's got the best burger dinner? Give it up for Chef Tiffany Deary. First time at the ranch, and she wins. It's going to be a problem. Folks, you've got to get these recipes. Go to foodnetwork.com slash guysranchkitchen. Pick these up, I promise you. That ice cream sandwich, that shrimp sandwich, the potatoes bravas, all of it. Legit real deal. But watch, you don't even have to get her recipe, because you'll be able to find this at a restaurant soon. See ya.