Omaha Burger Sauces Three Ways | Blackstone Griddles

What's going on everybody? Welcome to Old Natchez, right? Is that right? That's it, yeah. We're having trouble saying it. This is Chef Mark from Omaha Steaks. So we've been cooking a ton of food. We're here at Old Natchez Golf Course for the John Daly Foundation event. This golf tour is amazing. Golf tour, golf championship. I don't play golf. Do you play golf? I do. I used to play golf. I haven't swung a club in about two years, but I still have the skill set, yeah. I need to end it. I need to learn. Yeah. I gotta learn how to do it. Anyway, this is a really fun episode. So we're going to do some fun stuff in partnership with Omaha Steaks. So let me show you some burgers with three different sauces. How's that sound, Mark? Excellent. Let's do it. So this is actually day two. Yesterday, I don't know, how many people did we cook for yesterday? About 250 people. That's a lot of people. So we had four Blackstone set up. Actually, it was my first time getting to meet John. And John Daly is super cool. Absolutely. He's a very normal, humble guy. He made, what was his steak recipe? It was like a giant mound of meat. It was. It was our private reserve 14-ounce ribeyes, which we had sliced prior. We had our mixture of balsamic vinegar, Montreal seasoning, soy sauce, a ton of garlic salt. That's it, yeah. It was essentially like a giant John Daly. It's what you would expect. And it was surprisingly good. Yeah, absolutely. It was good. It was really good. And actually, he came out with us on the patio and cooked with us. They were doing an auction. They had live music. It's a really fun thing. If you haven't checked out the John Daly Foundation, go to the website. We'll have links in the description down below. And see all the cool stuff that they're doing. We got to see Oliver Anthony. We got to see Jamie Johnson, Deanna Carter. It was a star-studded event. Absolutely. Did you feel like you wanted to go play guitar? I did. Probably golf first, then guitar second. I wanted to go play. It was fun. It was really, really cool. But today, we are partnering with Omaha Steaks. We're going to do three burger sauces on the same burger. So the first sauce is really, really simple. I'm going to start with hoisin sauce, then a bit of sesame oil. We've also got some sour cream. Now, this one is kind of a play on an Asian barbecue. If you haven't had hoisin, it's so, so delicious. Ginger paste, garlic paste. And that's pretty much it. It's a really, really simple sauce, but loaded with flavor. Absolutely loaded with flavor. Sauce number two is a Duke's mayonnaise base. We're going to start with Duke's, a decent amount. And then I'm using Chipotle's in adobo. Now, I don't want the peppers. I just want the adobo for the smokiness, a little bit of the heat, and all that rich, rich flavor. And this is a fun one, a C.J. Frazier special. Pickle juice. Sweet pickle juice. That's basically it. A little bit of lime juice. Mix it up. And that's a really, really simple sauce. This one's a lot more versatile than just burgers, but that creaminess, that richness is going to be fantastic on these filet mignon burgers. The last sauce is only four ingredients. Think of it like a sweet mustard. What do you call it? Honey mustard? It's like honey mustard, except the sweetness is coming from our Thai chili sauce. So spicy brown mustard, Thai chili, sriracha, and a bit of cilantro. All these things together, I'm telling you, four ingredients make a world of difference when they're put together the right way. This is going to be great on the burger. All right, Mark, tell me about the burgers we're using today, because these aren't just regular burgers. Absolutely not. These are some of our private reserve, 100% ground filet mignon burgers. Really, really excellent. Great flavor, packed with everything you need to know. I'm used to doing smash burgers. This is like a hearty burger. It's a steak burger. Absolutely. And it's one of nine burgers we carry from the ribeye to brisket to ground beef. It's one of our top burgers as well. Excellent. Excellent content. Are you a toast-the-buns kind of guy, or like don't toast the buns? I'm definitely toast-the-buns. Okay. Definitely toast-the-buns. 100% filet mignon burger. No extra trimming. No additive to it as well. So it's an excellent, excellent product. I almost feel bad putting sauce on it, Mark. Oh, no. Sometimes... It will stand on its own. Yeah. Absolutely, it will stand on its own. But some great sauces here. Some great content as well, so you can definitely add some sauce, add your best flavors to it. Let's give this one a try. Let's try this one first. Absolutely. What do we call it? Like a play on honey mustard? Yeah. I don't know if you can see. If you don't... So I usually do smash burgers, which are always completely well done, but like a medium burger right there? Yeah. Let's see. Here we go. All right. I'm a fan of the sweet vinegar punch on like honey mustard. It's a more dynamic honey mustard. It is. Great flavor. Bun's great. As you can see there, that juiciness of the burger too. Great combination, but you can still get the flavor of the burger. Also too, this one got cooked a little bit more. 100% filet mignon. I'm a big fan of that. All right. Which one is this? I don't even remember. This is the creamy mayo. This is the adobo, the chipotle. Chipotle with pickle juice. Here we go. Who doesn't love pickle juice? That feels more like a traditional burger. Yeah, absolutely. It's like a special sauce. Burger's great. You said overcooked. Absolutely not. No? That's great. There you go. Chipmunk's hat. Yeah, that's pretty good. That's gorgeous. All right. Burger number three. Give me an order here. All right. Now this one is probably the funkiest one. The green onions, the hoisin. If you want to like get out of the burger rut and really try something different and new, give this one a go. All right. Here we go. The three great flavors that can go well with a burger. Oh yeah. That's good. That's real good. I'm fighting between number two and number three for my number one pick. I was like number one and number three. To each their own. Yep. Number one is great, but number two and number three are definitely beaters here. And the burger as well is fantastic. Again, I almost kind of feel bad that we put sauce on such a fantastic burger. Check out more at omahasteaks.com if you'd like to learn some more stuff. Play with your sauces. Play with your food. Sometimes we get stuck doing the exact same thing over and over and over, and we just have the same thing. It's fun to explore and play. Even if you don't like it, give it a try. Absolutely. I mean, it's a great burger on its own, but adding some sauce is playing around with them. Some great spice here from Chef Nate. Really, really good combination. Sauce game is a great way to play with your flavors without changing your technique too much. Everything we do is simple. Dump and stir, right? Good call. There we go. Thank you so much for hanging out. This is Cook Eat Repeat, where we like to help you become a better cook one recipe at a time. I'm your host, Chef Nathan Lippe. I'll see you all in the next episode. Give me a chicken wing. Good seeing you, Eddie. Thank you.