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This potato and pretzel bun burger is a breeze for mini master chef Emmersyn and her skilled sous chef, Richard Blais. But which burger can claim the winning title?

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Transcript

- Hi, I'm Chef Richard Blais. - And I'm Emmersyn. - I'm gonna be inspiring and collaborating with the next generation of chef. - This is gonna be fun. Salt and some pepper. We're gonna shape it, put some egg, and then it's done. - Like a good sous chef, I have to execute every instruction I'm given. Hi. - Hi. - I'm Richard Blais. - I'm Emmersyn. - Emmersyn, what a great name. - Thank you. - I'm your sous chef, I believe. Do you know what sous chef means? - No. - It means I'm your assistant. It means you're gonna tell me what to do, and I'm gonna do it. What's the first thing I have to find? - You have to find a pretzel bread. - Okay, I'm gonna look for that, okay. Uh, I see some bread over there, am I warm? What's next? - Okay, and now we have to find potato. And it has to be a certain type of potatoes. - Look at all these potatoes right here, all different types of potatoes. We have some Yukon gold potatoes, these are good for mashing. The world's tiniest Idaho potato, tiny. - Yes. - I've never seen a baking potato so, this is it? - Yes, we need two of them. - [Richard] Okay, perfect. - Thanks. - All right, so we have potatoes. Okay, Chef Emmersyn, we have pretzel buns, I have some very tiny Idaho baking potatoes. - I'm gonna tell you what to do with these. - Okay, great. - In a little bit. - Did you just tease out a commercial on us? I think you did, a little bit. Perfect, okay. - Now you have to find some mustard. - Yellow, whole grain, and Dijon. Should I bring all three of these back? - Yes, but don't use this one. - We have mustard, potatoes, and a pretzel bun. I have no idea what we're doing. - You don't know yet. - I don't know at all. - So. - What's next? Here we go, cheese, ooh. - So right here-- - This is the cheese? - Yep. - Okay, next step. - Now we're gonna find eggs. - These regular eggs up here? - Yep, regular eggs. - Okay. - Now, we're probably gonna need to use some pickle. - Pickles? - [Emmersyn] Yeah. - This sounds like my favorite dish in the world, by the way. There's like nine ingredients so far, all types of pickles and cheese. What else do we need? - Bacon. - Regular old American-style bacon. All right, what's next? - Beef. - Ground beef? - [Emmersyn] Yep. - Okay, perfect. We got everything we need? - Yep. - [Richard] Okay! - Now, start cooking! - Start cooking? Okay. - [Emmersyn] Put this entire bowl in here. - [Richard] Okay. - Some salt. - Salt, and pepper? - Mm-hm. - Okay. What's next? - You put this in there. - Okay, so Dijon mustard. - One spoon. - One spoon? - Of that. - Okay, perfect? - Yeah. And so now you shape it to make it flat. If you want, you can use this to shape it with. - Oh, perfect, so this is-- - It helps you get a good circle. - Yeah, this is like a little cutter. We have our cast iron pan, it's a pretty heavy pan. Um, I like this. - Yeah. - I like the shape, okay. - So now on this side, we're gonna take one huge potato and cut it into the thinnest piece possible. Yes, skinnier than potato chips. - Skinnier than potato chips. - So now, put them all in there. - Okay, so I lay them sort of like a flower? - Yeah, just like all around in a circle. - [Richard] How are we doing, chef? - Good, can I see how you're doing so far? - Yeah, yeah. So I just turn this on. - All right, you're doing great. - Aw, thank you. You're just so positive, I love your energy. - Thank you. - Okay, so a little bit of olive oil. - Perfect. - Perfect? Too much, okay, got it. - No perfect. - Next, these pans are heating up. I'm gonna cook these patties, right? - Yep. - I'm gonna use the spatula, so I don't have to touch them with my hands. - Okay, now we're gonna use that one for the eggs. - This is very hot, so be careful. - Do you mind cracking it? - Want me to crack it? Got it. Okay, right on top? - Yeah. Okay. Okay, so we're gonna cook this. - Yes. - So these are gonna come off, they'll be medium by the time we eat. - Now, time for the bun. - Do you think, I'm sorry, am I out of line? Can I suggest something? - Yes. - What if we cooked the bun in the juices from the burger and make it tasty? - Yeah, yeah, that . - Using that pan? Okay. - You're gonna put the cheese and this together. - And how about we put the bun first, and then the cheese when it comes off, but the bread will still be warm, and it'll melt the cheese. - Oh yeah, that's a good idea. - Yes, perfect. Okay, there we go. So we're toasting these buns. - All right, here you go. - Thanks, is this for me? - Yeah. - A little snack? Hm, it's real good. You see how the egg's starting to set? I almost want to flip this. - You can. - Okay, here we go. - Just a little. - So we're gonna flip it right in the. We have our potato. Nice fried egg. This is a masterpiece. - It's time for the bacon. - Time for the bacon now? It's very thin bacon, this is really really nice. Just one strip? - Yeah. - Okay. You're an artist. - Thank you. I need you to cut some of these. - Mm, okay, raw potatoes. I don't think you wanna eat raw potato. - I've tried it before. - You have? This is the one from the video, and this is the one that we made with our own hands. I think the one from the video's a little too tall. How do you eat that? - I don't know, you have to smoosh it. - You have to smoosh it. - You'd have to open your mouth so big like. - Exactly. Which one do you think I should taste first? - This one, of course. - I think that's the one we should take. - Actually, I think I wanna try it, too. - You wanna try it, too? - It was good. - You think we should try this one, just because. - Nah. Gosh, it's making a hot mess. - It is a hot mess. Too much pickles, all I, it's a pickle and sauerkraut sandwich. - Yeah. - At the end of the day, Emmersyn, the sandwich I'd rather eat again is the one we made, the one you instructed me on. You had the better sandwich, Emmersyn. What do you think? - I think I did. I definitely think I did. - Can I um, can I work for you, maybe, too? - Okay. - When you start opening up restaurants and stuff?

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