Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Guys, welcome back to Tasty Tailgating presented by Pepsi.
00:09Today we're joined by 8 to 10 year NFL veteran.
00:12Somewhere in that range.
00:13Will Compton.
00:14Will, thanks for being here.
00:15I am excited.
00:16I know we're making Smash Burgers, one of my favorites.
00:19This is per request.
00:20So I made this, I don't know, almost a year ago and you were like, this is one of the
00:24best Smash Burgers I've had.
00:25Yeah, when Edelman was here.
00:26Yeah, yeah, yeah.
00:27Last January, we'll say, something like that.
00:30But this one I kind of made up on the fly for when he was here and you loved it.
00:34So now this is, I guess we'll call it the Will Compton Smash.
00:36Are you going to allow people to know the secret sauce that you kind of make up?
00:40I think, I mean, the whole point of this is the sauce and I think I got to let the people
00:43know.
00:44Yeah, because that is the X factor of this entire thing.
00:46Yeah, you know what?
00:47It's a great sauce.
00:48I'm not trying to sell it.
00:49It's for the people.
00:50And it's for the Tasty Tailgating presented by Pepsi.
00:52We'll get you ready for the big game.
00:53So this one's super easy to do.
00:55Really, like Will said, it is all about the sauce.
00:57So Will, I'm going to give you the secret right here.
00:58Kewpie Mayonnaise.
00:59No, this is Japanese.
01:00Kewpie?
01:01Kewpie.
01:02K-E-W-P-I-E.
01:03Kewpie.
01:04Can you find this in your local stores?
01:05No, no, no.
01:06Or do you have to go somewhere special?
01:07You got to go, it looks like this.
01:08You ever see this in your local store?
01:09I don't think so.
01:10No.
01:11You got to go to an Asian supermarket.
01:12They have them in most major cities.
01:13They'll have like an H mark or you get it online.
01:16And then to that, we're going with a little bit of sesame oil, soy sauce.
01:19And this is just the eye test.
01:20You're not measuring.
01:21I've never measured and it's, you know, too tough.
01:23And then here, I like the spice.
01:24Love spice.
01:25Don't be scared.
01:26Throw a little party with it.
01:27So we're going, we're going all in.
01:28This is chili crisp.
01:29And this, I put this on everything, but this is the killer right here.
01:32You said it's chili, what?
01:33Chili crisp?
01:34It's chili crisp.
01:35So like you have chilies, you have garlic, you have onions, there's some like little
01:38peanuts in there.
01:39And then they put hot oil on that and it gets all turned into a really spicy oil.
01:42And then.
01:43You're making me horny.
01:44And then, and then kimchi.
01:45Kimchi is just fermented cabbage.
01:47This will give us that kind of pickly taste that you have with smash burgers.
01:49So we're not putting any pickles on there.
01:50That's the sauce.
01:51Give that a mix, Will.
01:53Okay.
01:54So that's it.
01:55That's like the genesis of this burger is that, that sauce.
01:57Next thing we got to do, we have 80-20 beef you want for smash burgers, especially want
02:00that good fat content.
02:01That ratio in there.
02:02Yes.
02:03So 20% fat, 80% lean.
02:04You can even go higher if you can get 70-30.
02:05Even better.
02:06Fat's the name of the game when you're making any kind of burger.
02:08I'm going to get an onion just super thinly sliced here on the mandolin.
02:11We're going to smash that into the burger itself.
02:13I need to get one of those.
02:15Oh yeah.
02:16This mandolin?
02:17Yeah.
02:18My wife's always got me chopping onions and shit and I've never had one of these.
02:20Give it, just tear them because it will take your thumb off if you go too close.
02:22Give that a little slice.
02:23See how nice that is.
02:24Look at that.
02:25Perfect.
02:26Oh, that is money, dude.
02:27For all the fellas out there stuck chopping away at home because your wife tells you to,
02:33go buy you one of these.
02:34What's this thing called?
02:35It's a mandolin.
02:36Mandolin.
02:37You can use it for a lot of stuff.
02:38Get you a mandolin.
02:39Get you a mandolin out there, gentlemen.
02:40All right.
02:41And then we're just doing little balls like that.
02:42And then for a smash burger, you don't want this to be a tough ball because we're smashing
02:45it down.
02:46So really just a light pack, just like that.
02:48So you don't smash it before you throw it on there?
02:50No, no, no, no.
02:51That's right.
02:52That's new to me.
02:53Never smash before.
02:54You don't put any oil, any fat down because we want that all to get really crispy and
02:57kind of stick a little bit.
02:58And all we're going to do is we're going to salt the tops.
03:01And then we're going to take those onions, throw those onions, do a little pile on each
03:04of those.
03:05Yeah, yeah.
03:06Look how nice and thin that is.
03:07You want a nice thin onion.
03:08Dude, I'll be honest.
03:09I am obsessed with this little slicer.
03:10Yeah.
03:11It seems like the key.
03:12It's the key.
03:13So then now take a parchment paper or wax paper, anything you have, and then we smash down.
03:18I love that, bro.
03:20And just like that.
03:21Because I usually throw them on to where they're already on the parchment paper.
03:24And now you get little bits.
03:25Those onions are going to get nice and crisp.
03:26Yeah, that's on me.
03:27That's on me.
03:28No, no, that's good.
03:29You want the onions.
03:30Some of them are going to caramelize.
03:31Some of them will sit on top.
03:32When we flip it, they'll be perfect.
03:33So you want to give that one a smash.
03:34And if you don't have a tool like this, you can use the back of a spatula.
03:37It really doesn't matter.
03:38But you should get a tool like that.
03:40You should get a tool.
03:41You should.
03:42If you're a real smash burger connoisseur, you need a tool like this.
03:45I got one of these for Christmas.
03:46Shout out my wife.
03:47Yeah.
03:48I'm glad to have you in the kitchen helping out now.
03:49You said she's a big cook though, right?
03:51Yeah, she's fantastic.
03:52I'm more of a grill guy.
03:54Love making smash burgers, ribeyes, smoked wings, smoked baked beans.
03:59Okay.
04:00Yes.
04:01Ribs.
04:02I like smoked baked beans a lot.
04:03All right.
04:04And these are ready for a flip.
04:05And the thing I love about smash burgers is how fast they cook.
04:07Yes.
04:08I mean, the thing about smash burgers too is you're cooking all the way through.
04:10There's no really medium, medium rare or anything like that.
04:12And once you see the browns start climbing.
04:13Once you see the browns start climbing.
04:14Climbing on top.
04:15Yeah.
04:16Once it starts to kind of curl.
04:18I'll tell you now.
04:19And I'm just going to take a nice potato bun.
04:20That's what you need for a smash burger.
04:21And that'll just toast up on the side and we'll be good to go.
04:24I can't fucking wait, bro.
04:26Easy.
04:27Easy.
04:28I love to do a little butter.
04:29No shortcuts, man.
04:30I know.
04:31If I want a museum and a bathroom someday, there's no shortcuts.
04:32That's right.
04:33No shortcuts.
04:34It is pretty sick you have that.
04:35I can't.
04:36Listen, I had a few shit in there earlier and just a smile on my face the entire time.
04:40I bet.
04:41I like to go two slices of cheese and we'll stack this thing up.
04:45It's how easy it is.
04:46This is going to be so good.
04:47Remember the game day.
04:48Now that you're not playing that you can sit on the couch and watch.
04:50What do you like to eat?
04:51Listen, I am a bottomless chip eater.
04:53Yeah.
04:54Your nachos got big trash can nachos.
04:55Nachos.
04:56Yeah.
04:57You get the salsa.
04:58You get the guac.
04:59You get the queso.
05:00You like fully loaded.
05:01You like it with chicken.
05:02Yes, I do.
05:03I do.
05:04I personally, I like to scoop more.
05:05Okay.
05:06Then have it already pre-made.
05:07Yep.
05:08Yep.
05:09And boom.
05:10We'll stack those two patties.
05:11And look at that.
05:12You know what?
05:13And if you want the cheese to melt, a little steam.
05:14Put a little water in that cover.
05:15Because that steam just melts the cheese instantly.
05:16You'll see here.
05:17I see you, Donnie.
05:18That's it.
05:19All you do.
05:20Watch this.
05:21Watch when we take this off.
05:22Boom.
05:23Dancing.
05:24Perfectly melted cheese.
05:25We're going to go sauce, burger, and then finish a little bit more.
05:26That's nice right there.
05:27Perfect.
05:28And look at this.
05:29Look at this we're going to get.
05:30Great ratio.
05:31Look at those ratios, boys.
05:32That shit is crazy.
05:33It's going to be good.
05:34All right.
05:35How long do you think I got to wait, Dad?
05:36Honestly?
05:37Depends on how long you want to wait.
05:38How long do you want to wait?
05:39How long do you want to wait?
05:40How long do you want to wait?
05:44I don't know how tough your mouth is.
05:45I don't know.
05:46Yeah, it's still hot.
05:47It's still going to be a little hot.
05:48Let's give it 30 seconds.
05:49Have a sip of Pepsi.
05:50All right.
05:51We have our beautiful Smash Burger here.
05:52And remember, guys, every crave-worthy bite is better with Pepsi, especially on Tasty
05:55Tailgating.
05:56This is the Wilcoxon Smash Burger.
05:57You had the museum.
05:58Yeah.
05:59You have a lot of accolades.
06:00And now you have your own burger.
06:01The Willie C. Smash Burger, man.
06:02There you go.
06:03Donnie.
06:04My man.
06:05The Smash Burger is great.
06:06The cheese, I love the quad you got going on.
06:07Mm-hmm.
06:08You taste the cheese through the entirety of the bite.
06:09Mm-hmm.
06:10You see how it doesn't break apart, which is important for a Smash Burger.
06:11And that's about as good as a 4.5 as I've ever seen.
06:12You know what?
06:13We'll take it.
06:14Guys, that's going to do it for this episode of Tasty Tailgating.
06:15Please suggest a city, a dish, a team to make food for.
06:17Peace, guys.
06:18I'm being sent off a boat.
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06:39I'm being sent off a boat.
06:40I'm being sent off a boat.
06:41I'm being sent off a boat.
06:42I'm being sent off a boat.
06:43I'm being sent off a boat.
06:44I'm being sent off a boat.
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06:46I'm being sent off a boat.
06:47I'm being sent off a boat.
06:48I'm being sent off a boat.
06:49I'm being sent off a boat.
06:50I'm being sent off a boat.
06:51I'm being sent off a boat.
06:52I'm being sent off a boat.
06:53I'm being sent off a boat.
06:54I'm being sent off a boat.
06:55I'm being sent off a boat.
06:56I'm being sent off a boat.
06:57I'm being sent off a boat.