THE INSANELY JUICY AND DELICIOUS BURGER SOME SAY IS THE BEST IN LA... | SAM THE COOKING GUY

You ever seen someone walking down the street and thought to yourself, oh my god, I want to date or marry that person? That's how I felt about this burger when I saw it. I wanted to date it for sure, maybe marry it. It's not weird. Is it weird? I didn't say I wanted to **** the burger. I said I wanted to maybe date it for sure. Well, you've seen it. There's the picture. Look, you don't want to flirt with that smoked burger from Moose Craft Barbecue in Los Angeles. I don't even like Los Angeles. It's close to San Diego. I appreciate it for what it has and offers, but I'd rather stay here in our little hamlet. That being said, I could travel for that burger, but I won't. So we'll make it. It's a brisket burger. We're grinding our own brisket. We're going to quick pickle some cucumbers to go in the bottom. A little garlic aioli, American cheese, slice of onion. It's simple at its core, yet big in flavor. Can't wait. Let's see. Here's the order. Pickles first. Aioli. Grinding. Seasoning. Smoking. Cooking. That's what we're doing. Here we go. It's a little pot. This is plain white vinegar. Recipe's below. There's always going to be vinegar in a pickling situation. We'll add some water to it. And then we add some fun stuff. A couple teaspoons of mustard seeds. About a teaspoon of red pepper flakes. Honestly, it's one of my favorite dried spice herb things to keep around. Four tablespoons of sugar. One, two, three, four. It's that sweet sour thing that makes pickles fantastic. And some chopped dill. Great. Get some heat. Pot's on. Now we wait till it simmers. We stir. And when it's ready, we can use it. But we have to prep our cucumbers. So while we're waiting for this, how about I prep off to the side? Here's what I've got. Persian cucumbers. Persian cubes. And I saw in the picture of their burger that they were like waffle cut. You know how you do that? With your mother's waffle cutter thing. She used to cut butter like this for dinner parties. So like this. Why don't you pick up any of that fancy ----? I don't know. That's too thick. Wait. How do I get this right? Oh, wait. If I go this way and then this way. No, it's gonna make holes, right? Yeah. See that? The holes are cool. Wow, this would have been a lot faster on a mandolin. Son of a bitch. But look how cool they look. I'll make them a little bit thicker though. Let me stir this. We want the sugar to dissolve. And once it does, we're just gonna let it simmer away for like two minutes. All right. That's good. Let me turn it down because that's a super high boiling. I don't want that. Come on, you. Down you go. All right. See you in two minutes. I'll finish my cukes in that time. No time for make them fancy now. My mother would have a dinner party and she'd take a long rectangular piece of butter and she'd cut it like this and she'd lay little pats of butter in the dish on the table. She was that kind of entertaining woman. I think that's probably about it. So let's do this. Get our jar out. Put our pickles in. I think three is gonna be the number for this jar. And now this business. Smells great. Over the top. Hold on. Let's make sure we get the benefit of all the seeds inside. Okay. We're good with that. We can leave it like that. Well, I want to just mix it. So I'll give it some of this. Let it cool. Aioli time. And we're ready for this. Full mayo. Garlic aioli would imply garlic. We have some. Let's put two cloves in, shall we? Nobody move. Like a little shot of oil, some lemon juice, a pinch of kosher salt, and some chives. Could be parsley. I'm feeling fancy today. And we mix. Just make this. Stick in the fridge. Put it on everything. All righty? It's brisket time. I don't know who's dealing weed out of this house, but I keep finding these very nice Ziploc bags. Oh, what is this? Well, that would have been a real drag. They're like nice weed bags. Remember a lid. This is actually a little big for a lid. All right. So black peppercorns in, as Gordon Ramsay would say. Not that he owns the expression in, but he uses it a lot like that. Basil in. Peppercorns in. And then you give it this. We want a fairly chunky, coarse grind of pepper, salt on the outside of these burgers. Fresh cracked, fresh pounded, fresh broken up pepper is delightful. It's really delightful. And we've got Maldon salt. Look how beautiful that is. All right. This will go on our brisket patties before they go to the smoker. Now we'll get the brisket. Well, that's what we've got. Beautiful brisket. And plenty of fat. Because, you know, you're looking for 20 percent. And I might be close to that with this. This has been in my freezer for a little bit just to make it easier to grind. So let's grind. We'll clear this up and we'll form. All righty. Here we go. Look how beautiful that is. Plan is to form two patties about the same size. I got this for the outside. And I have a scale. I want to use this because theirs are so perfectly formed. And I just do it by hand. Won't be the same thing. But I do want them to come out. So I just gave it a little bit of oil in here. Put it on here. Let's see. I think we want to see about a six or seven ounce patty. Let's see what we've got. That's five, seven, eight, six ounces. Okay. And I don't want to push down too much. We all know it's better if you keep this relatively loose, right? Let's see if I can do this now. Okay. Remember this. Okay. Nice. Ah, this works great. I am happy as a clam. Or a pig in ----. I always wonder, are pigs actually happy in it? I think so. I mean, they go to it. Here we go. Almost exact. This is maybe 0.3 under. Great. I'm going to use this deli trick in the future. But whatever their system is, is more sophisticated than this. They're making a lot more patties than this. But hey, for our little fledgling YouTube channel, we're doing okay. With this. Thank you. A little edge forming. And we season. This is definitely going to be pepper forward. I can tell you that much. Those are some fine ass looking patties, huh? Who's ready to go to the smoker? Me! Let's go. On the way over, I realized I wanted to put the patties on here just to make moving them easier. So I did. And I suggest you do the same thing. Smoker's at 275. On they go. Probably going to be an hour. We yank them around 130. Two. Three. One. You know, when it looks good. Because there's one cooking part I haven't told you about. But I will when these come off. And we're there. Okay. We're about 133. Here's the plan. We take them over to the flat top. And we give them about a minute a side. They get amazing looking. Then we build. Then we eat. Then we cheer like little kids who just... I don't know where that came from. Gross. I didn't mean that. That's bad. Don't put that in. So here's how this happens. Butter. Bun. Let that get some color. You probably shouldn't walk away because I sense them going quickly. So we'll let these just finish. They're not going to take... Look at. Almost. Another five seconds on each. And we're out. Beautiful. Now the patty. Little oil. We spread. And then the patty. And it's cooked. We just want to color this up now. So we're going to give this, oh, no more than a minute. And now we do this. We put two pieces of American cheese on the top. Give it a little hit of H2O. And a lid. And as soon as that cheese is melted, we're ready to go. Should we look? Lovely. Let's take this guy off. And build. It's going to be good. Remember our garlic aioli. Not too much. Not too much, Samuel. Sparingly. I never said ever. And now our pickles. It's so good. Quick little delicious pickles. Technically, I might be using more than they do. I don't know. But it looks great. And then our beautiful smoked patty. Oh, there's some weight to that. Not going to lie. And last but not least, a beautiful slice of raw onion. Normally not my favorite. But hey, who am I to argue? It's not my patty. It's not my burger. Oh my god. But it is freaking gorgeous. That's beautiful. The Moose Craft Barbecue Thick Brisket Burger. Well, what can I say? If it's half as good to eat as it looks, it's going to be a beaut. And I got to say, I feel like I did them proud. This looks to me like theirs. But what do we say? Proof is in the eating. So let's have at it. Oh boy. It's a big boy. It's a delicious looking boy. Let's find out if it is delicious. That's insane. Honestly, it's insane. And the fact that it's all brisket just makes it better. So follow the recipe below. Make it. Or go to Moose Craft Barbecue up in LA. You might be in LA. You can just down the street and get one. And it's worth getting. I'm guessing. There's going to be better than mine. But still.