How to Make BOB'S BURGERS - BET IT ALL ON BLACK! Feast of Fiction S6 E2 | Feast of Fiction
Screw you Skip Maroosh, we'll show you how to make a contest winning burger! Get your grills out, we're adding black garlic to our infamous Bet it all on Black Burger from Bob's Burgers!
INGREDIENTS:
Black garlic aoli sauce:
2 tsp black garlic
1/3 cup mayo
Carmelized onion:
1 small onion
1 tbsp. balsamic vinegar
2 tbsp. olive oil
1 flowret black garlic
Beef patties:
2 tbsp. dijon moustard
1 lb ground beef (20% fat recommended)
1 egg
1 tsp. worchershire sauce
1 garlic clove chopped
1 tsp onion powder
1 tsp. pepper
1 tsp salt
Buns:
1 package active dry yeast ( 2 1/4 tsp.)
1/4 cup warm water
2 tbsp. unsalted butter
2 tbsp. honey
2 1/2 tsp salt
1 1/4 cup warm water
4 1/4 cups bread flour & more for dusting surface
black sesame seeds
1 egg for egg wash
Baby romaine lettuce
tomato chopped
To make your buns, add a packet of active dry yeast to your warm water and allow to activate over 5 minutes. Once the yeast has foamed up, add to a mixing bowl with your butter, honey, salt, and more warm water. Mix by hand or in a mixer and once the ingredients have combined, slowly pour in your flour. Continue mixing until sticky.
Pour out your dough onto a floured surface and begin to knead it until the ball is smooth and soft. Grease the outside of the dough lightly and add to a small bowl and cover. Let rest for an hour.
After it has inflated, remove from the mixing bowl and punch out the air. Knead it gently and roll it into a log. Use a knife to cut it into quarters, fifths, and so on- your burger buns will be determined by the thickness of the cut here. Use your hands to smooth out a bun shape in a circular motion, then place on an oiled baking pan, coat with an egg or butter wash, and sprinkle sesame seeds on top. Bake at 400F for 15-18 minutes. Remove, cut in half to form the burger bun.
Carmelize some diced onions over medium-high heat, then add in balsamic vinegar and some crushed black garlic.
Make the Black Garlic aioli sauce. Peel your black garlic and blend in a food processor. Add in mayonnaise and continue blending until completely smooth.
Make your beef patties by combining the ingredients and mixing well. Cook on medium to medium-high heat. Flip when halfway cooked and continue cooking to your desired rarity.
Prepare romaine lettuce and some chopped tomatoes before assembling your burger. Eat up! This one's a real competition winner.
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Feast of Fiction is a fun and innovative cooking show dedicated to creating your favorite fantastical and fictional recipes from books, movies, comics, video games and more! Hosts Jimmy Wong and Ashley Adams craft up the real-life equivalent of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy Wong brings a wealth of gamer and nerd cred to the table and baking extraordinaire Ashley Adams provides the much needed culinary wisdom to create these unique and awesome dishes. This quirky duo offers an array of creative and simple recipes that will help inspire your pop culture related dinner party or just a fun night at home with family and friends.
How to Make BOB'S BURGERS - BET IT ALL ON BLACK! Feast of Fiction S6 E2 | Feast of Fiction
Feast of Fiction
Cooking EVERY Burger in Bob's Burgers Ep. 26 Bet It All On Black Garlic
Join me on my culinary journey to cook every single burger from one of the best animated shows on the planet, Bob's Burgers. We will start with cooking the first 1 through 72 listed in the Burger Book and then go from there. Today's burger is the Bet It All On Black Garlic.
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Enjoy my hungry friends.
Ingredients:
Ground Beef
Fresh Mozzarella
Mayo
Baby Spinach
Buns
Black Garlic
Sriracha
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It`s SHOCKINGLY Good! Garlic Mushroom Burgers Veggie Recipe!
Hi, friends!???? Grilled Mushroom Swiss Burger! Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers.The best damn Chunky Portabella Veggie Burgers on the planet! They're moist, tender and full of flavor!
Classic bruschetta is the perfect appetizer during those rainig months. It's best served on top of toasted garlic bread slices and eaten
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✅ Garlic Mushroom Burgers Veggie Recipe
● olive oil
● onions - 1 pc.
● garlic - 3 cloves
● white mushrooms - 500 g
● paprika - 1 tsp.
● salt - ½ tsp.
● ground black pepper - ¼ tsp.
● dried thyme - 1 tsp.
● balsamic vinegar - 1 tbsp.
● bell pepper
● red onion
● wine vinegar - 1 tbsp.
● ciabatta
● mayonnaise
● iceberg lettuce
#recipes #tasty #burger #burgers #mushroomsrecipe #mushroomburger # #recipe #delicious #foodchannel #howtocook #easyrecipes #cookingshow #quickrecipes #darkKitchen
Garlic & Chili BBQ Chicken Burgers - The Juiciest Grilled Burger Recipe!
Are you looking for a delicious and easy-to-make BBQ chicken burger recipe you can make at home or on BBQ? If so, you've come to the right place! This recipe is packed with flavour, thanks to the garlic and chili, and it's sure to be a hit at your next cookout.
Plus, it's super simple to make and the chicken breast will stay juicy thanks to the marinade.
If you're grilling the burgers, make sure to oil the grill grates before cooking the burgers. You'll also want to make sure that the grill is nice and hot so that the burgers cook evenly. Baste the chicken with the remaining marinade when cooking. Assemble all the ingredients, and that's it! You've now made the perfect BBQ chicken burger. Enjoy!
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???? 60 second Mayo recipe
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Bob's Burgers Black Garlic Clips
Basic thick burgers, grill or pan
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***RECIPE, MAKES TWO BURGERS***
12-16 oz (340-450g) loosely packed, freshly ground chuck (or other ground beef at least 20% fat)
2-4 slices of cheese (American cheese melts great, but I like smoked gouda on indoor burgers)
2 buns (I look for particularly soft buns — they toast up better)
toppings (I like lettuce, sweet onions, dill pickle chips, mustard and ketchup)
oil (I only use this for the pan, not the grill)
salt
pepper
garlic powder
Get your grill or pan heating to moderate heat. Divide the beef in two and form each half into a patty that's a little wider than you want it in the end. Be very careful to not overwork the beef — try to keep the internal structure of the patty as loose as possible. Press a valley into the center of the patty so that the outer rim is thicker — I think of it as an inverted lens shape.
If you're cook these in a pan, lightly coat them in oil. If you're cooking them on the grill, I'd skip the oil. Season the outsides heavily with salt, pepper and garlic powder right before you cook. Gently lay the patties on the grill or in the pan, and don't move them until the bottom has browned thoroughly — 5-7 minutes. Use a metal spatula to scrape the burger from the surface and flip it.
If you want a pink burger, wait until you see just a little juice pushing up from the surface. If you want your burger cook through, wait until a lot of juice starts to cover the surface. Put down your cheese, cover the burgers with a lid or foil or some such and cook until the cheese is melted. Remove the burgers to a plate and let rest a couple minutes while you toast the cut sides of the buns on the grill or fry them in the pan until lightly golden.
I like to put once big slice of lettuce on the bottom bun to serve as a moisture barrier, then some slices of sweet onion, pickles, ketchup and mustard. If you put the toppings under the patty, they hit your tongue before the meat does, which I like.