I created a monster... (Beef Bourguignon Burger)

This is my new favorite instructional video of how to make a burger!

you didnt need to spill half of the sauce just to make it look cinematic. You could keep dipping as you move along the burger and not waste the sauce...

I love how the thumbnail makes him look like the world's biggest pervert but the thing he's down bad for is the joy of cooking.

Free bones at the butcher? Urban legend (at least here in Germany where I live)

Omg alex this video was revolutionary. Keep it up❤

I've lived in France, Germany, England and the Netherlands for years. But by far the Dutch have the most superior bread & plain cheese. The french excell at finer cheeses and baguette-like 'bread' and Germany has some great sourdoughs, although often they over-crust it because it looks pretty.

It's kind of crazy, because the Dutch cuisine doesn't really have much else going on for them. Except being masters at simplificating and copying (butchering) international dishes ;) Which can be a positive thing, from a Dutch standpoint.

Tl;DR: Learn from the Dutch ways of making real, proper bread.

A restaurant called cafe rouge in the uk does a burger with beef bourguignon on it as well.

Why not use potato, carrot, starch & some normal flour for the patties?

ALEX T'ES UN GROS COCHON JE T'AIME JE ME RAPPELLE QUAND T'AVAIS 10K ABONNÉS AVEC JAMIE OLIVE
REGARDE TOI MAINTENANT

LETS GO CHAMP LETS GO CHAMP

Beef covered in his stock ”tastes like nothing”

That’s sauce is worth 10€ and he dunks its burger in it like it’s a cannonball!

@Alex whit this you have too chalange Guga 😮😊

France is gonna extridite you to america for this

L'achat de l'objectif macro est bien rentabilisé et c'est magnifique ce que tu nous proposes.

That's one hell of a burger, indeed! 👏

..so you are going to open a restaurant soon?

Ok. so you just combined 2 of my favorite dishes... now i have to do it myself !

Woooooooo

You really dont know how to cook. You pretend that you are fan of cooking, but any average person can do it better. The kettle....oh jeez, please kill me. You have I even dont know which, 3rd or 4th kitchen and still dont have proper stove, jars, anything. You cook like random guy who just jumped from a bicycle, and not a "food" lover. Or its normal in france? that there are only Michelin star cooks and rest are barbars?

Yes on giving the rest to the chickens but if you love the gooey bits sit down with the bones and feast!

PS I hope you licked all that sauce off the board!

@alex your beef will be nicer if you cool down the pressure cooker in a sink of cold water instead of releasing the steam cap (which causes a violent boil that can taint the flavour of the sauce)

Yes! Yes! I’m going to write this down, once I have the stock, then, on a Sunday morning, I’m going to make this burger 🍔 I follow by your lead, it is such a brilliant idea, thanks!

First video here. Subscribed for more right away after that cut by Josh

Ca a l'air bon.
Aucun besoin de gâcher la sauce cependant..
Même pour faire joli dans ta vidéo ca vaut pas le coup..
bonne continuation!

What’s the bike in the background?

Beef Bourgernyan. I also feel like this is the perfect chance to do a cross over with that other researcher, the one who makes all of the hamburgers.

Yeah... Many of these shows are quite wasteful.

oi oi oi my friend.... bones need to be roasted beforte you make a sauce/stock out of it. kind regardsfrom a chef from switzerland.

Imo, it would be much more interesting to have a carrot jam instead of pickled carrots. The carrots will provide way to much of a cruncy texture

I wouldn't discard the leftovers, I'd just make something with it - a caserole or some tortillas or something....
Oh no...the sauce - THE SAUCE - all over the cutting board
This video made me happy and very sad...Mon Dieu...

There is no way I discard 500g of ground meat just to make a sauce. Not during inflation times... There has to be another way.
You should try to make a chef-on-a-budget series lol

should look up the portuguese francesinha or the danish bøfburger

C’est fou qu’en plusieurs années a faire des vidéos en anglais, t’aies toujour autant l’accent français

But Alex, you forgot the chee--
Next up on Alex's channel: Cheeseburger Obsession Series

How can I learn more about those buns? Maybe even enough to recreate them.

Alex that is a most beautiful burger I would pay good money to try it

Someone PLEASE!!! Tell Greg from BALLISTIC BURGERS Channel to recreate this MASTERPIECE! I Would LOVE to SEE HIS REACTION!!!!

why waste sauce like that? unless you slick of the wooden plate?

You are expertise in every way, edit, chopping, serving and most of all passion🤌

DO you put the mirepoix in the liquid right away? I usually colour that a bit as well before I put any liquid in

Just don't do that if you have an electric kettle with exposed copper heating element. You will get a copper poisoning.

how was that 18 minutes xD felt like 3 min max

where did the onion jam come from? inforgot

OK, but why did you yada-yada right over the burger patty itself? You obsess and labor over everything else. Then the patty is but a footnote.

I don’t even cook that much, I just like watching this guy enjoy his life.