We can thank the lovely individuals across the pond for coming up with the beauty. Legends! Say hello to the Pot Pie Burger 🍔
🚨 THE FATHER’S DAY SALE IS ON! BUNDLE & SAVE NOW! 🔪🍳
🔪🔪 CHECK OUT OUR KNIVES + OTHER PRODUCTS LIKE THE ‘THIRST TRAP’❗️https://tinyurl.com/466xv8bz | https://shopstcg.com
🔴 SHOP THE REST OF OUR PRODUCTS❗️
🔪 THE ESSENTIAL – 7” NAKIRI KNIFE: https://bit.ly/3IFERYu
🔪 THE STATEMENT – 10.5” EXECUTIVE CHEF KNIFE: https://bit.ly/3k9g712
🔪 THE SIDEKICK – 5” SANTOKU KNIFE: https://bit.ly/3Kw0kUW
🍳 THE OG – 12” CAST IRON PAN: https://bit.ly/3En2MJR
❌☝🏻🔪 KNIFE GUARDS (SET OF 3): https://bit.ly/3xDu7Uf
👕 F#^% MAX TEE: https://bit.ly/3Igfyei
👕 FAT MEANS FLAVOR TEE: https://bit.ly/3Z2UHBQ
👕 [NOT] A VEGAN TEE: https://bit.ly/3SdbtvY
⭕️ STCG KITCHEN MUST-HAVES ➔ https://bit.ly/stcg-kitchen-musthaves
💁🏻♂️ FOR EVERYTHING I USE IN MY VIDEOS❗️https://shopstcg.com
🔴 JOIN THE COMMUNITY:
⭕️ REDDIT ➔ http://bit.ly/stcg-reddit
⭕️ DISCORD SERVER ➔ https://discord.gg/stcg
🔴 CONNECT:
⭕️ INSTAGRAM ➔ http://bit.ly/stcg-insta
⭕️ TIKTOK ➔ https://bit.ly/stcg-tiktok
⭕️ TWITTER ➔ http://bit.ly/stcg-twitter
⭕️ FACEBOOK ➔ http://bit.ly/stcg-fbook
🔴 MORE SAM:
⭕️ MY WEBSITE ➔ http://thecookingguy.com
⭕️ MY COOKBOOKS ➔ https://www.thecookingguy.com/books-for-now
⭕️ MY RECIPES ➔ http://thecookingguy.com/recipes/
🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
—
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
—
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
—
We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
—
THANK YOU ❗️
that’s so good I could shove it up my ass there’s no disagreeing that we’d like to make our Burgers on this channel but today we’re making one we didn’t see coming at the suggestion of one of the Sons of Sam Jordan though Zach is trying to take credit for it and by the way if you’re not watching my son’s own YouTube channel called the Sons of Sam you should because it’s very funny and filled with nonsense just like them come on Jordan come on Jordan Hot Cheetos Fried Chicken ow what we there I did it right I did it right so up anyway Jordan sent an Instagram post of them making basically what I think you could call a pot pie cheeseburger or cheeseburger pot pie and it looked fantastic and the second I saw it I was like I got to make it in fact he probably said dad you have to make this so we’re going to make it and I can’t wait I know it’s going to be delicious there is no bad that comes out of putting something in Pio there is no bad as the great guy Fury would say you could put a flipflop in that night eat it that’s some [ __ ] wisdom right there isn’t it I think it’s pretty simple think the key is we got to cook the burgers in advance cuz they’re not going to cook in the time it takes the pastry to get ready so we’ll do that and the whole thing just happens and blah blah blah blah blah let’s go Patty’s first that there is a half pound of 9010 I normally like 8020 I want the high fat content why because fat is Flavor Max thank you very much but I don’t want them to be too um what’s the word moist wet because they’re going in pastry so I just got half a pound of 910 I’m going to season it with just one thing and this is a Shameless plug for my friend Doug’s line of seasonings this is Doug’s dust and I’m addicted not in a bad way but look season it with whatever you want salt pepper garlic powder use our BFF but I just think a little barbecue esque profile will be nice for this so season this well what did you tell me right before this that you put that on cottage cheese I do it’s it’s yes I’m sorry I I sent Doug a picture of a bowl of cottage cheese my breakfast of late has been cottage cheese with his actually not this one this is his dust his allpurpose I’m telling you if you’re a cottage cheese fan it takes it in a whole new Savory Direction so tell us in the comments is that weird or is that not weird CU I think it’s a little bit weird I don’t think it’s weird after that promo for Doug now we’re just going to mix this and I just need two even patties two even I could have used a scale scale wouldn’t have been a terrible thing would it those look even now we need them like this here’s the container I’m building this in this guy so I want them a little wider than that because they’re you know they’re going to shrink a bit one and two and when these are both nice and even throw them on the flat top all right Patty’s on I’ve added a little oil to the top of each and on we go great and now for a little extra flavor inside put a little oil here and then some sliced yellow onion and some sliced jalapeno we’re staying with our flavor profile here Doug’s dust jalapenos and onions oh I don’t have the heat on in the middle all right let me just make change that we’ll go over here the Evo has two heat sources two burners one right there about couple inches from the outside and one in the middle I didn’t think about doing the peppers and the onions here uh so now I have no heat so there you go there’s your heat tiny bit more oil and now my goal will be to cook the patties to about uh 128 is because they’re going to go in the oven for half an hour so if I get them perfect here they will absolutely overcook and I don’t want that take your time and we’re adding cheese I don’t think I said that so be a cheeseburger onion jalapeno pot pie basically and before I flip these guys a little bit more oil and over we go great stuff great stuff the onions and jalapenos are where we want them so I’ll pull them off but not before giving them just a little salt and pepper and these two kids off to a rack I don’t want them sitting in liquid now we can get our pastry ready well unlike the restaurant in London Holborn that I’m certain makes pretty spectacular pastry for their pies I’m going store by a little flow flow down I don’t take any chances of anything sticking and we’ll roll this kit out for the base here’s what I need I need this in here I’m going to spray this first off camera so I don’t get it everywhere I need this thing coming out and looking beautiful I think this slightly larger will be good for filling up that bowl I’m going to just cut a little bit bigger than this guy I can always trim that’s pretty nice Circle there huh nice off you come off you come and now we fit I’m not a past guy all right so for anybody that might be sitting and laughing at me go ahead have at it what do I care okay this is good this is going to be fine I’m sure there’s a way to do this there’s going to be some geometric not geometrical what is it rulers and Compasses and graphs and charts to take a circle and get it into a thing and have it be right it’s not my bag barely graduated college remember I’m short those accounting credits what was my teacher’s name chance mrl yes you remember CH I don’t remember damn you mrff damn you Mr cluff all right this is good yeah this is perfect and the onions and peppers will go in first now this may not be the most elegant thing I’m doing but I’m concerned about moisture and while I really like the onions and the peppers I don’t want them see look wet inside you know moisture is not your friend in pastry cooking so let’s see if we can do this I’m going to put a little lirer on the bottom who eats raw dough anybody no I do oh I it so we take one put it here that’s great that’s tight and nice beautiful all right I’ve got two pieces of cheddar that I’m going to use for the deal but I got to cut them down a bit and I’ve determined that the bottom of this little container is the right size for the cheese okay one disc there perfect the other Patty oh this is going to be spectacular one more cheese rest of our peppers and onions and by the way I don’t know they put onions in them it looks like they do time for the top so we have one more piece of dough and now I’m using this bowl which I think should be fine for my lid cut around and we want to marry the top to the bottom Seal Seal Seal it’s as pretty as I’m capable of making this which by the time the whole thing gets baked I think we’re all going to be happy I like that all right two things one is we need a little egg wash if it doesn’t come out because of what you’re doing you get the blank I’m off the hook now thank God it’s so good all right so an egg tiny bit of water we beat little egg wash for the top not a lot this will help give it some beautiful golden shininess get all the way get the edge the only other thing three little holes my oven’s at 425° our little pie is going in God I hope it works it’s beautiful actually isn’t it it’s beautiful and after 30 minutes of cooking at 425 I I I I I’m at a loss for words can I take them off there Maxi you can thank you I I I I I hbor from London inspired this and I feel emotional honestly there you go how’s that all right well I don’t know how I’m getting it out so look I greased it up pretty good so I feel confident I’m able to get the kit out that’s lovely it’s gorgeous because of the little egg wash don’t forget that if you don’t do it you end up with something a little dull and this is amazing and know I didn’t make my own pastry but yeah I’m so excited so here’s how this is going to happen and by the way only use a s cooking guy towel to unmold your we don’t even know what to call this yet I mean by the time you guys are watching this it’s going to have a name [ __ ] [ __ ] oh God it’s getting better by the second I don’t know how to ah ah oh snap hot yep and gorgeous oh wait Max you want your little plate take your pictures ladies that’s beautiful wow you know what for a non Baker not in London from Canada having gone by way of Toronto Denver Phoenix and now in San Diego that’s pretty [ __ ] beautiful all right so to cut this I got to put him on the duck him is it a himem it’s a pot pie Burger it’s a himem okay sexist not that women can’t be pot pie Burgers I think if you gave a woman a choice of being called a pot pie Burger she would not accept that well here we go this has to happen sometime I’m nervous I just like to leave it like this cuz we know it’s perfect at least on the outside oh yeah well I’m just going to help myself pick it up with this oh like there you go actually I’m struggling I’m struggling I’m struggling okay I got it I think I’m coming in from the side that feels like the move but I want crust cuz I love crust remember what the great guy Fury says what does he say that’s so good I could shove it up my ass sounds like a guy Fury line not what he says all right the seasoning Doug thank you the jalapenos and the onions fantastic hbor your Geniuses I’m sure yours is a thousand times better but this is pretty damn good I’m going to have another bite hey hit subscribe because we bring you beautiful stuff like this and you could win one of those knives we’re giving one away every video this year and we’ll show a name on the screen like this cool huh oh my God oh my God