Max has thrown down the gauntlet.

He said, do you think you could make the best burger you've ever made, even better?

I said, you know, by calling it the best burger I've ever made, it kind of was.

I don't know if I can get better, until I thought about it for like five seconds.

Then I went, oh, oh no, it can get better.

Pretty excited.

Okay, we're going to start with, what the hell are we going to start with?

Here's what we have to do.

We've got the meat to take care of.

We have the onions to take care of.

We have the sauce to take care of.

You choose one.

Onions.

Onions first, and we cut.

We begin with one large peeled onion.

We're only going to use half, so we'll cut it.

Put this guy over here.

Turn this guy on his side.

And now we want the, what, onion strands?

Not diced.

Slices.

Slices?

What's the word here?

Onion, not strands.

Strands just doesn't sound right, does it?

No, it doesn't really.

Onion.

I think it's just onion.

Strings?

What do you call that?

It's just like what we're doing.

It's just onion.

Lengths?

Somebody will tell us.

Slices.

No.

Yeah.

No, a slice.

No, an onion slice to me would be like a whole, like that, a whole round.

No, that's a round.

It's a slice.

I don't know.

Okay, half slices.

F**k it, just cut.

Like that, that's all.

What are we cutting?

Nobody knows.

But I do know one thing.

These guys will break up, and they'll go into our little pan that's already on the heat.

Last little bit.

And then some chosen avocado oil.

So caramelized, beautiful, soft, some color.

This will take 10 minutes.

We'll just let them do their thing slowly.

So sauce is an important part.

I tell you when we make sandwiches and burgers and stuff like that, don't be cheap.

Moisture, oh boy, see, there's that word.

I know people have an issue with the word moisture.

Do you?

I don't love it.

Moist.

Yes.

That's bad.

Moisture's not good either.

Moisture's not good?

Let me rethink this.

I tell people don't be cheap when they put sauce on because the, the, the.

So you don't want it dry.

You don't want it dry.

You don't want it dry.

There you go.

It's hard to say that sentence without that word.

You don't want it dry.

So put enough on.

But just any random sauce is not a good thing.

So we're going to make our own.

And our own starts with mayo.

And of course I use Japanese mayo because I love it.

It will go in our bowl.

Mayo goes in.

Ketchup goes in.

The last time I made this, I put, I put sriracha in and then a mustard.

I'm using a mustard now that has a little bit of sweet but mostly spice and is really delicious.

And then we need pickle.

And pickle's an important part of this.

And here's what I've got.

I've got a little dill.

Make it a dill.

Don't make it one of those sweet sandwich pickles.

Ew, we don't like those, do we?

So these guys we'll just cut in little planks.

See that word I've got.

And then this way.

And then this way to make a little baby dice of pickles.

And then this one right here.

You don't want to cut a pickle like this when it's round and rolling around.

That's why I cut this part off.

Made it flat and now I can do this one after.

And this is going to give it a little sharpness, a little bite.

Of course, a little dill pickle flavor.

And it will all be good.

A touch of salt and pepper.

A tiny bit more.

And we mix.

I love seeing the chunky pickles in here.

More is much better.

And then we taste.

Oh, yum.

Oh, holy deliciousness.

That you should just make, put in the fridge and put it on everything.

Turkey sandwich, on.

Egg salad sandwich, on.

Grilled cheese.

I'm telling you that as I spread on the bread before the cheese goes on.

And then closed up and then grilled.

Crazy unbelievable.

Crazy.

Now the meat.

This is the good part.

And before we do, let's make the onions a little butter.

So they're starting to get gorgeous color on them.

We're going to add about a tablespoon of butter.

That'll start to melt in there.

We're going to make them a little butter.

Did I say that?

Let's make the onions a little butter.

We're going to make them a little butter and add a little better.

We're going to make them a little better and add a little butter.

About a tablespoon and a little pinch of kosher salt and fresh ground pepper.

We'll start to mix that around.

These guys are going to be amazing.

All right, but now the meat.

When we made this burger hundreds and hundreds of episodes ago,

I used traditional 80-20 ground beef, ground chuck.

Today we're grinding our own.

The difference this will make will be unbelievable.

Tremendous.

Tenfold move in flavor.

You'll love this.

All right.

You can have a separate grinder, but I have a KitchenAid mixer that I will put on a inexpensive grinding attachment that goes like this.

Here's how we set this up.

So get rid of the cord because we don't need that yet.

We'll lift this up.

We'll take out the bowl, which we don't need, and in this case the dough hook because we don't need it.

Put it down.

We'll lock it.

And now we'll take off this little plate here by unscrewing, bolt on the side, and off it comes.

And now here is our grinding attachment.

Cool, right?

Awesome.

It's great.

So what we do, turn this way so you can see.

This fits in.

You can see the little chuck here, what they call this.

I don't know what they call that.

That's square.

Like the socket.

The socket's square.

This is square.

We'll turn.

And now this fits in here.

Good.

We take this little bolt thing, we put it back in.

We tighten it and we're ready to go.

This is the coarse grind plate that's in here.

That's what I want.

The coarse grind plate gives us, for me, the perfect grind for this.

Keeps the strands nice and big.

And this makes me very happy.

Now let's talk about meat, shall we?

And here's what we're using today.

I have these in the fridge.

You don't want the meat to be warm.

When you're grinding, you don't want it room temperature.

So here's what I've got.

I have a half a pound of sirloin.

I have a half a pound of short rib.

I know it looks like more.

And I have a half a pound of brisket.

And the combination of these is going to blow your mind.

Let's get grinding.

And here we go.

Bowl to catch the grinding meat.

We'll start with the sirloin.

I'm leaving the other ones in so they stay cold.

We open this up.

And here's what this little piece looks like.

It's a gorgeous piece.

But this piece is too big to go into my grinder.

So I'm going to cut this to a couple of thinner strips, like this.

And this we can now feed right down the tube.

And we grind.

Take a piece, we feed it down, and we wait for it to come out.

How great is this, right?

Second one, up and in.

It's these loose strands that really help make an amazing burger.

You can do chicken.

You can do turkey.

You can do salmon.

Stop and do the next one.

Next up will be our short rib.

And I have more than we're using.

We're going to use a half a pound of each.

And I have more for a little experiment for later.

So these are going to go in.

And look, the marbling, the fat that's in here is important.

So here's something to remember.

80-20 ground beef is what I buy.

That means 20% is fat.

So the fat that you're looking at on here is probably that, maybe a little bit less.

So I'm going to use two of these.

So these guys I will cut again into these smaller pieces, perfect for grinding.

Fat is your friend when it comes to flavor, ladies and gentlemen.

Don't freak out.

Just put it in and grind.

There we go.

There it is.

Gorgeous.

See the dark brown color?

Gorgeous.

See the darker color coming through?

Oh boy.

Last piece.

Let it go a bit.

Stop.

Last but not least, and maybe the most important part in all this.

Sorry, that didn't look very good.

Is the brisket.

And once again, look at this marbling.

This, these strands, the striations of fat that run through this meat.

This is what's going to make this absolutely incredible.

Alright, just cut this kid down the middle.

We've got two gorgeous pieces.

Look at this.

This is what you don't get when you buy regular, everyday store-bought ground beef.

You will not get this.

And it's worth it.

Here we go.

And we're in.

Oh my.

Last piece.

Alright, here's what's important.

Now that this is done, if I take this and form this into a burger, all I get is brisket.

If I go into the middle, I just get short rib.

And if I go to the bottom, I'm only going to get the sirloin.

So here's what I'm going to do.

I'm going to give it a light mix.

Light, gentle mix.

And then put it through the grinder once more.

A second grind is a very good thing.

So let's do that.

Alright.

In fact, I think we should call this the Cooking Guy Grind.

I want you to do this.

But we haven't even tasted it yet.

So what happens now, the meat is almost not coming out.