September 20, 2025 • 28 mins
Neil is giving tips although some may say grilling season is over, burgers are forever. We have some amazing tips for burgers all year around. PLUS we are talking to For the Win Burgers about their amazing smash burgers and other things they offer. It's all on KFIAM-640!
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil se Adre. You're listening to kfi EM
six forty the four Report on demand on the iHeartRadio app.
How do you do? Man? What a week filling in
for Bill Handle, Who's out. I'll be doing it again
next week. Thanks for all the support and cheering me
on and even taking me to task if I say
something you disagree with. I love hearing from people that
(00:23):
have good arguments. If you don't, save your breath. But
that's been great and intense. But I'm glad to be
here talking about food today, kind of shaking off the
heaviness of the national conversation and just celebrating food, the
people that make it, the culture behind it, and you know,
(00:47):
coming together and agreeing that good food and good conversation
is important and we will make space for it today.
And really the culture that is behind it is half
the fun. It's the power of it, these different cultures
and more than the pleasure of having all of this
in one place at one time is great. Oh look
(01:09):
at this cool mint. I think Kim Conway Jr. Left
his uh E cigarette his little what is this thing?
You're correct it's.
Speaker 2 (01:22):
An E or whatever?
Speaker 1 (01:23):
Yeah? Wow, Yeah, we should we should sell this on eBay.
Speaker 3 (01:29):
Yeah, right?
Speaker 1 (01:33):
His is it his vape?
Speaker 4 (01:35):
Yes?
Speaker 1 (01:35):
Is that what the kids call it? Is vape? Is
he vaping?
Speaker 4 (01:38):
Yep?
Speaker 1 (01:39):
Cool mint Yep. He usually has two or three with
him at all times. Well, that's why he left. I
feel like we should sell it. You should get social
media at FOURK reporter, let me know. Maybe I'll put
a picture of it up there. We'll give the money
to charity. Yes, exactly, it's going to help the union rescuem.
What's that?
Speaker 2 (01:59):
Can I be charity?
Speaker 1 (02:00):
Oh? Listen, you're leaving us, all right, that's on you.
All right, Let's talk about burgers, shall we. I've been
making burgers a lot lately, and I'd love that my
son loves. He refers to them as a juicy burger.
And of course, it was National Cheeseburger Day this past week.
So let's break down some things that we do right
and some things that we do wrong. Let's start with
(02:22):
the patty. The patty is going to be mulliampo Dante.
This is going to basically make or break your burger,
although every little piece is important, and that is going
to start with the meat. As far as the grind
goes chuck sirloin are pretty typical. Those are what you're
going to get mostly at the store. You can't go fancy.
(02:44):
You can add a little bit of brisket, or you
can add some people will add spare not spare rib,
but you can do some rib in there as well.
All those things are great, but really, if you get
the fat right, then that's where you are going to
really knock it out of the park. So the blend
(03:06):
is going to be eighty percent lean twenty percent fat. Now,
if you have some people don't know this, but if
you have a Kitchen Aid blend mixer, there's this little
disc on the front that says Kitchen Aid and it's
got a knob above it. Now you probably know this
because if you have one, you use it. That's where
(03:28):
you take that little disc, that metal coin or whatever
off the front, and that's where you put your attachments.
That's where you can add a pasta roller or these things. Well,
you can also get one that grinds meat, and you
can grind your own hamburger meat. I've done it many
times before. It is really cool way to get the
(03:51):
type of cut you want to get, not only the
meat part, but the amount of fat, So you can
cut the fat off of your steak and then you
cut it up into one by one cubes roughly, and
then you can pour it in there in a ratio
that will give you eighty twenty and it's a really
(04:12):
good way to do that. Plus you can mix the
meats and you know, if you use the quality cut steak,
then you're getting even a better quality of meat. So
if you have one of those, that's a way to
do it too. If you ever want to do it
on your own as well, it can be done. There
a couple of quick tips for that. If you're going
to be using a meat grinder, whether it's an attachment
(04:35):
to your kitchen aid, or you go to somewhere like,
you know, a bass pro shop or something. If you
go to somewhere like that, they usually have sausage making
equipment there as well. But you do that, you want
to make sure everything's chilled. The equipment's chilled, any of
the blades are chilled. The meat after it's cut into
(04:56):
the one by one squares, of course, the fat is
chilled because once you start putting that in there and
it starts warming up as it grinds, it'll pull the
fat out and it will basically line all of your
cutting tools, and it pulls the fat from the actual
beef that you want it to be mixed in with.
So that's going to be key. Eighty twenty is the
(05:18):
first thing you need to learn that. Every time someone
asks me about their burgers at home not tasting as
great or they're dry, most likely you've got the mix
of fat to lean wrong and you're over cooking them.
I know that you're supposed to cook them to one
sixty five. I will not tell you to cook them
(05:38):
less than that because I don't want to be liable
for you under cooking your meat. Even in a restaurant,
you will see a sign that says the only way
to safely eat ground beef is to cook it to
one sixty five. So that's where I stand on the rules.
Do I personally do that? Not always?
Speaker 3 (05:59):
No.
Speaker 1 (06:00):
What I will do is undercut that a little bit,
knowing that it will rise even after it comes off
the grill, and that temperature will continue to rise before
it starts to cool down. But without good meat, you're
going to be screwed across the board. There are some
great pre made burgers out there too, if you're interested
in getting them. As far as patties go, the select
(06:23):
butcher Select that they have at at Vaughn's I think
is wonderful. The Wallburgers, the Wallburger Boys or the wallberg Boys.
It's a little expensive, but like Gelson's, I think you
can find those there so different mix. And then where
you're really going to get some stellar stuff is go
(06:44):
to like Wild Forked Foods. You can get them there
in their frozen state, but their burgers are absolutely fabulous,
and if you don't have one around, you can order
and have it delivered to your home. I've done that
as well. They make great gifts by the way to
to send out to others. And of course your local
(07:05):
butchers are great as well where fans of of course
in Laverne as the corner butcher shop as well, and
there are why am I blanking on? Oh my gosh,
I just blinked in one of my favorite places the butchery.
(07:30):
I'm like the butcher at No Butchery, and they have
multiple locations, so there's lots of places where you can
get really good patties. We come back, I'll give you
a couple other tips that will help you make the perfect,
perfect burgers.
Speaker 4 (07:45):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (07:51):
How do you do Happy Saturday? The sun is shining.
It's a lovely day. I don't think do we have
any Aileen, do we have any rain coming up or
anything like that? Do we have any more storms in
the South Flanet. It looks like tomorrow morning. There's a chance.
So you're saying there's a chair, there's a chance, where's
about it? Saying that, Oh, I will let you know
(08:15):
if you come across it. I'm just curious. I like
the rain, and I enjoyed that little spurt. I don't
like to see like the roads. Our Amy King, our
very own Amy King, is staying in Big Bear right now,
and so she's gonna call us. I think at three
point thirty she's gonna pop on to talk with us
about their Octoberfest going on. They start early up there,
(08:36):
but yeah, they had some killer She's sent me video
of these massive thunderstorms and stuff up there. But we'll
be talking to her coming up in just a little bit.
Right now, we're doing Technique of the Week talking about burgers,
because you know what, I get it. I get fall
is here technically, and that rain in the wind made
it feel like fall, but ultimately it's always season to me.
(09:01):
And I've been grilling a lot of burgers lately, so
told you about the meat at the bun. Now this
is going to be personal preference. If you like a
pretzel bund and that's your jam, go for it. A
potato bun, go for it. I like the Porterhouse kind
of style. Doee fluffy hamburger buns. They always sit well
with me. I just like that up against the meaty,
(09:24):
juicy patty is great and I love a I love
a cheeseburger too. So here's a couple of things. Regardless
of what you're using. I'm a big fan of putting
a little butter on there. If you don't do a
dairy like that, then you want to use olive oil
or something that's fine too, and then grilling them off
a little bit. If you can do it on a
(09:45):
plancho or a flat top or a griddle or something great,
just a little toastiness, almost like a grilled cheese sandwich.
And what that becomes is a nice crunch prior to
the soft patty. But also another great thing is that
it holds on your condiments better. It gets a little
(10:05):
dry barrier between that and the buns, so it doesn't
get soggy soggy. Now, if you want to blow a
kid away and make McDonald's style burgers, if they have
them as is at McDonald's, like if they get a
little junior cheeseburger or something a little burger, and they
do it the way McDonald's makes it. All it is
is chopped onions small. I mean, not even a teaspoon
(10:31):
there about chopped onions on top. Are you getting on me?
And that, Well we're gonna I'm okay, because we're gonna
have food today. So but they put about a teaspoon
of ketchup they squirre it on there, and about a
teaspoon or so of regular yellow mustard. And really that's
(10:57):
what's that's what's making that little junior cheeseburger or little
burger hamburger at McDonald's giving its flavor. Now, of course,
if you go towards or lean towards your in and out,
that's going to be like a thousand thousand island dressing.
Now there's this a little different maiden house and all that.
But it's going to be very similar and that's going
(11:19):
to give your jam. There are some copycat recipes that
you can find online as well to check those out.
It just is those little things that you do are
going to up the anti with your burger. Keep them juicy,
don't overcook them, and after you flip them over and
(11:39):
they cook a little bit before you bring them off,
is when you're going to want to put that cheese
on there and let that melt and then bring them
off and you are good to go. You don't technically
need the burger patty to rest in that sense the
same way, because it's not an entire piece of steak
that will squeeze the juices out. And those are the
(12:00):
things that I think make a great burger. If you're
going to put tomatoes on it, makes sure sure they
are good tomatoes. Those on the vine garbage ones three
or four on there that they sell off season are
not really good at all. If you're going to use those,
you might want to put a little salt and pepper
on them to bring out their flavor a little bit
and you'll be good to go. But it's really simple
(12:22):
to make a good burger. But it's also pretty simple
to ruin it overcooking. It's going to do that. And
of course the condiments you put on it, and if
you're looking for a particular flavor based or things like that,
that can ruin it as well. But that's the basics, man,
that's what's going to send you home toasting that butun
(12:43):
on the inside eighty twenty beef. These are the things
that are going to bring you. Just keep in mind
what they're like. That little bit of onions is bringing
you a tiny bit of acid, but also that crunch
toasting the bun is going to bring you a little
separation of barrier so that doesn't get soggy, but also
little crispiness, little extra fattiness, which is nice. Those types
(13:05):
of things really send your burger from good to fantastic.
I assure you stick around. Much more to come on
the Fork Report today. We're going to be having burgers today,
have some smash burgers coming in and we'll tell you
about them. For the win and all those good folks,
So go no where.
Speaker 4 (13:26):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (13:32):
How do you do? I wanted to pass something along
to you that I'm very proud about doing again this year.
We did it last year around the same time on
the twenty sixth and twenty seventh of this month that
Amy King and I are going over the Edge at
the Hilton in Universal City, right there off of the
(13:53):
one oh one. It's a twenty five story building and
it's about two hundred and fifty feet that we will
repel off the side and down the side of the
building for the Union Rescue Mission. They are doing great
things there at the Union Rescue Mission and we're proud
to be a part of it. The Union Rescue Mission
does not get money from the federal government because they
(14:17):
are a dry organization. That means you have to want
to get off drugs to be a part of it.
They really want to help you find your way home
for good, no temporary solutions. They're looking to make to
teach you and get better. If you find it in
your heart to donate, please go to r M for
(14:37):
Union Rescue Mission RM dot org, slash ote for over
the Edge, ote for over the Edge there and look
for the Team KFI. Click on that and you'll find
where you can either donate to Amy or donate to me,
the truth of the matter is it all goes to
the same place. I just want us to win by
(14:59):
helping others. So we're gladly going over the side of
that thing, that building there to help, truly help, not
the Michigan and garbage that goes on with the city,
which I'm disgusted in the way we deal with homelessness here.
So I think that the Union Rescue Mission is doing
it right. So pleasem dot org, slash ote look for
(15:24):
the KFI team. Any donation helps. Now, if you're nuts
like we are and you want to go over the
edge with us, that's a thousand dollars donation. If you
give a thousand dollars, you can go over with us
on that Friday, go over the edge. They'll harness you up,
they'll take care of you, and you'll go right with us.
So if that's in your desire, you can do that
as well. But please, anything you donate, I appreciate you,
(15:48):
and I know those there at the Union Rescue Mission
do as well. I was so impressed by them last
year they became one of my monthly charities. So I'm
and I put in my money on this too. You'll
see it, So I'm not asking you to do anything
that I won't do myself, except going over the edge
if you don't want to. All right, So let's get
to food, shall we. I'm very excited. We've been trying
(16:10):
to get these folks on the show for some time
now and talk. Are you ready? I know Tayla is
just she's had, Like she said, I only had one
hot dog today, so she doesn't care about anything else
going on today except for these gentlemen coming in. You
got for the win smash burgers. There are chainlet in
(16:31):
the sense that they've grown, and God bless them, man,
I love seeing that grown to many locations across the Southland.
Here there's at least three near me. That makes it
easy for me to get them as well. But you
can check them out at their website for the win
La dot com for the win La dot com. And
(16:54):
the gentlemen are with us today as we are going
to talk about smashing burgers and making them yummy and delicious.
Santos and Ronald yeah, i'mos uh And how do you
pronounce the last name? Gentlemen went syllable? Oh yeah, kind
of gotta say oh God like, oh yeah, exactly. I
(17:15):
like that. It's yeah, it's yeah, yeah, exactly. Uh look
at you guys. So, uh, what started the quest for
the ultimate smash burger with you gentlemen.
Speaker 3 (17:30):
So I started doing it during COVID. I had a French,
a French bistro over on Franklin and Argyle. I'm not
sure if you're familiar. It was called PAPIs Bistro. Oh yeah,
little tiny thirty seed French restaurant. So during the last
I opened in twenty eleven with a with a chef,
(17:51):
and then went through a couple more chefs, and then
in twenty eighteen I became the chef and it was
it was fun. You know, we gotta we got a
michell and bib gourmand. We're doing like, uh, you know,
very classic French pistro dishes. I was changing, changing the
menu very often, going to the farmers market and all that.
And then of course, uh, you know, we got shut
(18:15):
down because of COVID, and so yeah in twenty twenty
in March, and then so I was I had been
working on doing the smash burger concept. I was I
figured like, oh, you know, we're only doing a dinner service.
I'm going to start selling burgers during lunch. So I
was doing a lot of research, Like I eat burg
I used to eat burgers all the time, like you know,
(18:37):
not every day, but.
Speaker 1 (18:38):
You know what I mean, right, like you just set
that in. I used to.
Speaker 2 (18:40):
I not anymore.
Speaker 3 (18:43):
He's got this tradition literally on Christmas with him and
my cousin, Well they'll go and get McDonald's and also
combine it. Well we'll get McDonald's and pop Eyis and
just like make your own.
Speaker 1 (18:55):
Yeah exactly.
Speaker 2 (18:56):
So I mean he loves fast, he loves burgers, and yeah.
Speaker 1 (18:59):
Yeah, they all have their play in the culinary scene.
And I, you know, and my wife and I when
we travel, I always have to see the McDonald's, their
interpretation of McDonald's and other countries. It fascinates me. Yeah,
it's like it's great, greatest. So you love a good
burger and and you're you're seeing that is a possible,
you know, helpful lunch exactly because.
Speaker 3 (19:21):
You know, selling French food to go it just wasn't,
you know, it wasn't It didn't taste as good. So
I was heavily influenced by George Motts and also ken
Gie Lopez Alt and you know, they've been talking about
burgers for the longest time. And then I was able
to try George Motts's burger and I was like, wow,
(19:42):
this is so simple.
Speaker 2 (19:43):
Yeah, it's so good.
Speaker 3 (19:44):
But then I thought, like, you know, as as a
as a chef or whatever, I was like, oh, maybe
I could embellish it a little bit more, and and
and and add something, whether it's like a sauce or
do little something special to the onions.
Speaker 2 (19:57):
And obviously there's a technique. So which is what we do?
Speaker 3 (20:00):
You know, because as you know, there are a ton
of smash burgers places. We essentially use the same bun,
essentially use the same types of you know meat. You know,
there's like, you know, gradients of beef that you can get.
Some people use different cuts or weg this and that, right,
but in essence, it's kind of the same thing.
Speaker 2 (20:20):
You're making a burger.
Speaker 3 (20:21):
So it comes down to these little things that you
can do, like how do you toast the bun, how
do you how do you smash the burger, how do
you treat the onions? And of course the sauce is
is going to be the one thing that really kind
of makes a difference. And I think we have the best.
It took me like about nine months to kind of
perfect it.
Speaker 1 (20:41):
I have a feeling you weren't crying during that time
of testing, no researching.
Speaker 2 (20:46):
So that's why.
Speaker 3 (20:48):
That's why I said, like, I used to eat burgers
almost every day, and then I used to eat my
burger every day like for for a couple of years
and then so it's like it's not something that I
do anymore, but you know, I will do exactly, I
will do quality control.
Speaker 2 (21:04):
But yeah, so that's how it started.
Speaker 1 (21:07):
Okay, so let's hold let's hold there and we come back. Well,
you know, I'm gonna probably end up keeping them for
a little while too, so we can bring the burgers
in next if you want. We're talking to Santos and Ronald.
Is there a way to say it doesn't sound like
somebody's rob me? As you say, y u ue, I like,
(21:30):
it sounds good. Well, that's a good taste in burger.
For the win is the burger is the smash burger.
You need to know. When they came on the scene,
I heard about him immediately and I've had I can't
even tell you how many times I've had their great food.
But I'm looking forward to having it on the air
today too, So stick around. You've been listening to The
(21:52):
Fork Report, you can always hear us live on kf
I Am six forty two to five pm on Saturday,
and anytime on demand on the iHeartRadio app. We just
celebrate food and the people that make it. I've said
this a thousand times on the show. It's really the
core of why we even started the show is the
local economy rises and falls on going out to eat
(22:12):
and hospitality. It just does. And you have and I
think everything's a part of that. I mean, you have
fast food, mom and pop, chainlets, chain restaurants, all of
that plays a part in it. And going out and
eating is important because even when you think of chains,
you got to think those are local people that are
(22:33):
working in there, that are making their money there, or
they might be franchised or whatever it is. But all
this puts money back into the community and keeps it local.
So right now we're talking with the good folks at
for the win Smash Burgers, and you can check them
out at for the win La dot com, for the
win La dot com find one near you. Santos and
(22:55):
Ronald OOHI I like it clears out the pipes. So
what do we have in front of us? What is
this here?
Speaker 2 (23:03):
Oh? I can't, I can't see, but you.
Speaker 3 (23:08):
Okay, that's probably the double cheeseburger with helapeno and bacon.
Speaker 1 (23:12):
Awesome, a great combination. So how many combinations do you
have on the menu now? And how many did you
go through?
Speaker 3 (23:19):
So it's basically so there's a there's a base, right,
So the basic cheeseburgers, it's the bun of course, smashed beef, patty,
grilled onions, pickles, and sauce.
Speaker 1 (23:32):
Uh.
Speaker 3 (23:32):
Then you can add lettuce, tomato, bacon, halapeno, so any
any combination of that. So what we brought was a hamburger,
I believe, a cheeseburger, double cheeseburger, and then a double
with bacon and halapeno.
Speaker 1 (23:48):
So yeah, what do you want? Oh you already got years?
Speaker 2 (23:53):
And those are the loaded fries.
Speaker 1 (23:56):
Wow, and these look great.
Speaker 2 (23:59):
There's similar to.
Speaker 3 (24:01):
You know, the in and out, but way better, way better.
Speaker 1 (24:07):
Yeah, well, in and out it's got great burgers, but
their fries us an ambulance. Oh that's great.
Speaker 2 (24:17):
And all our fries sweetness, we cook them all in
tallow as well.
Speaker 1 (24:23):
Oh beef. Yeah.
Speaker 2 (24:24):
Yeah, we've been doing that since the beginning.
Speaker 1 (24:26):
Yeah, and that's the you know, that was actually one
of the things that people loved about McDonald's early on.
And then they had to change it.
Speaker 2 (24:32):
And then yeah, because you know, oil is cheaper, and
then they put like.
Speaker 1 (24:35):
Well, also they got nailed by somebody was a vegetarian. Yeah,
they got popped.
Speaker 2 (24:41):
Because it was just purely.
Speaker 1 (24:45):
And then they get some you know, you don't want
to deal with all that, all right, So what these are? Okay,
so I'm going to tell you right off the bat
and beautiful bond it's it's grilled on the inside. We
talked about this earlier. That does a couple of things.
Brown food was good food. You get those the caramelization
of the bread, they're the sugars and the bread get
a little butter on there for extra fat. Also, it
(25:06):
doesn't get soggy due to the toppings. It looks like
you're doing these not only pressed down, but you're pressing
the edges, which gives you that nice extra crispy, crunchy
caramelized meat on the outside, which gives for a great
bite and great flavor on the edge. It looks gorgeous
what kind of cheese are you using?
Speaker 2 (25:26):
American cheese?
Speaker 1 (25:28):
Standard American cheese?
Speaker 2 (25:29):
Yeah, yeah, crass American cheese.
Speaker 3 (25:32):
We tried a bunch of different, you know, brands, but
we like we like crafts.
Speaker 1 (25:37):
But I'll tell you this obviously isn't the first time
I've ever had your food. I enjoy your food, but man,
that every time you get that that great flavor that
comes from those edges that you don't get in a
pub style burger or backyard burger or those types of things,
that's a whole different experience. You know, thicker chewer bite. Yeah,
(26:01):
those edges are priceless.
Speaker 2 (26:03):
Yeah.
Speaker 3 (26:03):
One of the things that I like to I guess,
I don't know cooking philosophies, if you would like to
call it that is a variation of texture. I think
that's really important in anything, whether it's a sandwich, you know,
a composed dish, a soup or whatever. A variation of
texture makes something more interesting and even you know, I
(26:25):
I kind of I got into the wine business before,
but sometimes when you talk about wine and you're like,
you talk about the texture of it, right, the grippy tannents, sure,
or like a white and wine you would call it
crunchy sometimes, right, So even in the liquid, you would
texture is one of the most important things. And you
know in wine, you know, I wouldn't say i'd be
(26:47):
able to vocalize a lot of the things like fruits
and stuff, but I am. For me personally, I'm able
to text texture. And that's that's Sae cocktails.
Speaker 1 (26:57):
You you have, you have one of my favorite. It's
like an old fashion. If it's made with granulated sugar,
it's gonna be brighter, whiter, little edge here. If you're
gonna use a simple syrup, it's gonna be rounder and softer.
It's gonna have you know. So I like those things too.
And yeah, this this meat, you're the way you're not
only smashing it but feathering the edges to get this crispiness.
(27:21):
It almost gives a bacon like texture on the edge
with the fats being rendered down and that crunch it's
just char Yeah, you get something before you even get
deep into the burger. And that's great. All right, stick around.
Can I'm gonna hold you guys over. You were gonna
come on at three. You guys got here earlier, so
we brought you on. Can you stick around another segment. Yeah,
(27:43):
welcome back with the boys from for the wind smash Burgers,
for the wind La dot Com. For the wind La
dot Com is where you want to go to find
out more about this fantastic food. It's just it is great.
It is homie and has this really nice natural made
right in front of you feel and the way it's
(28:03):
assembled is just, I don't know, it just makes you
want to eat it. So stick around, we'll talk more.
And also they're doing a charity event that these guys
will want to tell you about too, coming up, all right,
so stick around for that.
Speaker 4 (28:16):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil se Adre. You're listening to kfi EM
six forty the four Report on demand on the iHeartRadio app.
How do you do? Man? What a week filling in
for Bill Handle, Who's out. I'll be doing it again
next week. Thanks for all the support and cheering me
on and even taking me to task if I say
something you disagree with. I love hearing from people that
(00:23):
have good arguments. If you don't, save your breath. But
that's been great and intense. But I'm glad to be
here talking about food today, kind of shaking off the
heaviness of the national conversation and just celebrating food, the
people that make it, the culture behind it, and you know,
(00:47):
coming together and agreeing that good food and good conversation
is important and we will make space for it today.
And really the culture that is behind it is half
the fun. It's the power of it, these different cultures
and more than the pleasure of having all of this
in one place at one time is great. Oh look
(01:09):
at this cool mint. I think Kim Conway Jr. Left
his uh E cigarette his little what is this thing?
You're correct it's.
Speaker 2 (01:22):
An E or whatever?
Speaker 1 (01:23):
Yeah? Wow, Yeah, we should we should sell this on eBay.
Speaker 3 (01:29):
Yeah, right?
Speaker 1 (01:33):
His is it his vape?
Speaker 4 (01:35):
Yes?
Speaker 1 (01:35):
Is that what the kids call it? Is vape? Is
he vaping?
Speaker 4 (01:38):
Yep?
Speaker 1 (01:39):
Cool mint Yep. He usually has two or three with
him at all times. Well, that's why he left. I
feel like we should sell it. You should get social
media at FOURK reporter, let me know. Maybe I'll put
a picture of it up there. We'll give the money
to charity. Yes, exactly, it's going to help the union rescuem.
What's that?
Speaker 2 (01:59):
Can I be charity?
Speaker 1 (02:00):
Oh? Listen, you're leaving us, all right, that's on you.
All right, Let's talk about burgers, shall we. I've been
making burgers a lot lately, and I'd love that my
son loves. He refers to them as a juicy burger.
And of course, it was National Cheeseburger Day this past week.
So let's break down some things that we do right
and some things that we do wrong. Let's start with
(02:22):
the patty. The patty is going to be mulliampo Dante.
This is going to basically make or break your burger,
although every little piece is important, and that is going
to start with the meat. As far as the grind
goes chuck sirloin are pretty typical. Those are what you're
going to get mostly at the store. You can't go fancy.
(02:44):
You can add a little bit of brisket, or you
can add some people will add spare not spare rib,
but you can do some rib in there as well.
All those things are great, but really, if you get
the fat right, then that's where you are going to
really knock it out of the park. So the blend
(03:06):
is going to be eighty percent lean twenty percent fat. Now,
if you have some people don't know this, but if
you have a Kitchen Aid blend mixer, there's this little
disc on the front that says Kitchen Aid and it's
got a knob above it. Now you probably know this
because if you have one, you use it. That's where
(03:28):
you take that little disc, that metal coin or whatever
off the front, and that's where you put your attachments.
That's where you can add a pasta roller or these things. Well,
you can also get one that grinds meat, and you
can grind your own hamburger meat. I've done it many
times before. It is really cool way to get the
(03:51):
type of cut you want to get, not only the
meat part, but the amount of fat, So you can
cut the fat off of your steak and then you
cut it up into one by one cubes roughly, and
then you can pour it in there in a ratio
that will give you eighty twenty and it's a really
(04:12):
good way to do that. Plus you can mix the
meats and you know, if you use the quality cut steak,
then you're getting even a better quality of meat. So
if you have one of those, that's a way to
do it too. If you ever want to do it
on your own as well, it can be done. There
a couple of quick tips for that. If you're going
to be using a meat grinder, whether it's an attachment
(04:35):
to your kitchen aid, or you go to somewhere like,
you know, a bass pro shop or something. If you
go to somewhere like that, they usually have sausage making
equipment there as well. But you do that, you want
to make sure everything's chilled. The equipment's chilled, any of
the blades are chilled. The meat after it's cut into
(04:56):
the one by one squares, of course, the fat is
chilled because once you start putting that in there and
it starts warming up as it grinds, it'll pull the
fat out and it will basically line all of your
cutting tools, and it pulls the fat from the actual
beef that you want it to be mixed in with.
So that's going to be key. Eighty twenty is the
(05:18):
first thing you need to learn that. Every time someone
asks me about their burgers at home not tasting as
great or they're dry, most likely you've got the mix
of fat to lean wrong and you're over cooking them.
I know that you're supposed to cook them to one
sixty five. I will not tell you to cook them
(05:38):
less than that because I don't want to be liable
for you under cooking your meat. Even in a restaurant,
you will see a sign that says the only way
to safely eat ground beef is to cook it to
one sixty five. So that's where I stand on the rules.
Do I personally do that? Not always?
Speaker 3 (05:59):
No.
Speaker 1 (06:00):
What I will do is undercut that a little bit,
knowing that it will rise even after it comes off
the grill, and that temperature will continue to rise before
it starts to cool down. But without good meat, you're
going to be screwed across the board. There are some
great pre made burgers out there too, if you're interested
in getting them. As far as patties go, the select
(06:23):
butcher Select that they have at at Vaughn's I think
is wonderful. The Wallburgers, the Wallburger Boys or the wallberg Boys.
It's a little expensive, but like Gelson's, I think you
can find those there so different mix. And then where
you're really going to get some stellar stuff is go
(06:44):
to like Wild Forked Foods. You can get them there
in their frozen state, but their burgers are absolutely fabulous,
and if you don't have one around, you can order
and have it delivered to your home. I've done that
as well. They make great gifts by the way to
to send out to others. And of course your local
(07:05):
butchers are great as well where fans of of course
in Laverne as the corner butcher shop as well, and
there are why am I blanking on? Oh my gosh,
I just blinked in one of my favorite places the butchery.
(07:30):
I'm like the butcher at No Butchery, and they have
multiple locations, so there's lots of places where you can
get really good patties. We come back, I'll give you
a couple other tips that will help you make the perfect,
perfect burgers.
Speaker 4 (07:45):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (07:51):
How do you do Happy Saturday? The sun is shining.
It's a lovely day. I don't think do we have
any Aileen, do we have any rain coming up or
anything like that? Do we have any more storms in
the South Flanet. It looks like tomorrow morning. There's a chance.
So you're saying there's a chair, there's a chance, where's
about it? Saying that, Oh, I will let you know
(08:15):
if you come across it. I'm just curious. I like
the rain, and I enjoyed that little spurt. I don't
like to see like the roads. Our Amy King, our
very own Amy King, is staying in Big Bear right now,
and so she's gonna call us. I think at three
point thirty she's gonna pop on to talk with us
about their Octoberfest going on. They start early up there,
(08:36):
but yeah, they had some killer She's sent me video
of these massive thunderstorms and stuff up there. But we'll
be talking to her coming up in just a little bit.
Right now, we're doing Technique of the Week talking about burgers,
because you know what, I get it. I get fall
is here technically, and that rain in the wind made
it feel like fall, but ultimately it's always season to me.
(09:01):
And I've been grilling a lot of burgers lately, so
told you about the meat at the bun. Now this
is going to be personal preference. If you like a
pretzel bund and that's your jam, go for it. A
potato bun, go for it. I like the Porterhouse kind
of style. Doee fluffy hamburger buns. They always sit well
with me. I just like that up against the meaty,
(09:24):
juicy patty is great and I love a I love
a cheeseburger too. So here's a couple of things. Regardless
of what you're using. I'm a big fan of putting
a little butter on there. If you don't do a
dairy like that, then you want to use olive oil
or something that's fine too, and then grilling them off
a little bit. If you can do it on a
(09:45):
plancho or a flat top or a griddle or something great,
just a little toastiness, almost like a grilled cheese sandwich.
And what that becomes is a nice crunch prior to
the soft patty. But also another great thing is that
it holds on your condiments better. It gets a little
(10:05):
dry barrier between that and the buns, so it doesn't
get soggy soggy. Now, if you want to blow a
kid away and make McDonald's style burgers, if they have
them as is at McDonald's, like if they get a
little junior cheeseburger or something a little burger, and they
do it the way McDonald's makes it. All it is
is chopped onions small. I mean, not even a teaspoon
(10:31):
there about chopped onions on top. Are you getting on me?
And that, Well we're gonna I'm okay, because we're gonna
have food today. So but they put about a teaspoon
of ketchup they squirre it on there, and about a
teaspoon or so of regular yellow mustard. And really that's
(10:57):
what's that's what's making that little junior cheeseburger or little
burger hamburger at McDonald's giving its flavor. Now, of course,
if you go towards or lean towards your in and out,
that's going to be like a thousand thousand island dressing.
Now there's this a little different maiden house and all that.
But it's going to be very similar and that's going
(11:19):
to give your jam. There are some copycat recipes that
you can find online as well to check those out.
It just is those little things that you do are
going to up the anti with your burger. Keep them juicy,
don't overcook them, and after you flip them over and
(11:39):
they cook a little bit before you bring them off,
is when you're going to want to put that cheese
on there and let that melt and then bring them
off and you are good to go. You don't technically
need the burger patty to rest in that sense the
same way, because it's not an entire piece of steak
that will squeeze the juices out. And those are the
(12:00):
things that I think make a great burger. If you're
going to put tomatoes on it, makes sure sure they
are good tomatoes. Those on the vine garbage ones three
or four on there that they sell off season are
not really good at all. If you're going to use those,
you might want to put a little salt and pepper
on them to bring out their flavor a little bit
and you'll be good to go. But it's really simple
(12:22):
to make a good burger. But it's also pretty simple
to ruin it overcooking. It's going to do that. And
of course the condiments you put on it, and if
you're looking for a particular flavor based or things like that,
that can ruin it as well. But that's the basics, man,
that's what's going to send you home toasting that butun
(12:43):
on the inside eighty twenty beef. These are the things
that are going to bring you. Just keep in mind
what they're like. That little bit of onions is bringing
you a tiny bit of acid, but also that crunch
toasting the bun is going to bring you a little
separation of barrier so that doesn't get soggy, but also
little crispiness, little extra fattiness, which is nice. Those types
(13:05):
of things really send your burger from good to fantastic.
I assure you stick around. Much more to come on
the Fork Report today. We're going to be having burgers today,
have some smash burgers coming in and we'll tell you
about them. For the win and all those good folks,
So go no where.
Speaker 4 (13:26):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (13:32):
How do you do? I wanted to pass something along
to you that I'm very proud about doing again this year.
We did it last year around the same time on
the twenty sixth and twenty seventh of this month that
Amy King and I are going over the Edge at
the Hilton in Universal City, right there off of the
(13:53):
one oh one. It's a twenty five story building and
it's about two hundred and fifty feet that we will
repel off the side and down the side of the
building for the Union Rescue Mission. They are doing great
things there at the Union Rescue Mission and we're proud
to be a part of it. The Union Rescue Mission
does not get money from the federal government because they
(14:17):
are a dry organization. That means you have to want
to get off drugs to be a part of it.
They really want to help you find your way home
for good, no temporary solutions. They're looking to make to
teach you and get better. If you find it in
your heart to donate, please go to r M for
(14:37):
Union Rescue Mission RM dot org, slash ote for over
the Edge, ote for over the Edge there and look
for the Team KFI. Click on that and you'll find
where you can either donate to Amy or donate to me,
the truth of the matter is it all goes to
the same place. I just want us to win by
(14:59):
helping others. So we're gladly going over the side of
that thing, that building there to help, truly help, not
the Michigan and garbage that goes on with the city,
which I'm disgusted in the way we deal with homelessness here.
So I think that the Union Rescue Mission is doing
it right. So pleasem dot org, slash ote look for
(15:24):
the KFI team. Any donation helps. Now, if you're nuts
like we are and you want to go over the
edge with us, that's a thousand dollars donation. If you
give a thousand dollars, you can go over with us
on that Friday, go over the edge. They'll harness you up,
they'll take care of you, and you'll go right with us.
So if that's in your desire, you can do that
as well. But please, anything you donate, I appreciate you,
(15:48):
and I know those there at the Union Rescue Mission
do as well. I was so impressed by them last
year they became one of my monthly charities. So I'm
and I put in my money on this too. You'll
see it, So I'm not asking you to do anything
that I won't do myself, except going over the edge
if you don't want to. All right, So let's get
to food, shall we. I'm very excited. We've been trying
(16:10):
to get these folks on the show for some time
now and talk. Are you ready? I know Tayla is
just she's had, Like she said, I only had one
hot dog today, so she doesn't care about anything else
going on today except for these gentlemen coming in. You
got for the win smash burgers. There are chainlet in
(16:31):
the sense that they've grown, and God bless them, man,
I love seeing that grown to many locations across the Southland.
Here there's at least three near me. That makes it
easy for me to get them as well. But you
can check them out at their website for the win
La dot com for the win La dot com. And
(16:54):
the gentlemen are with us today as we are going
to talk about smashing burgers and making them yummy and delicious.
Santos and Ronald yeah, i'mos uh And how do you
pronounce the last name? Gentlemen went syllable? Oh yeah, kind
of gotta say oh God like, oh yeah, exactly. I
(17:15):
like that. It's yeah, it's yeah, yeah, exactly. Uh look
at you guys. So, uh, what started the quest for
the ultimate smash burger with you gentlemen.
Speaker 3 (17:30):
So I started doing it during COVID. I had a French,
a French bistro over on Franklin and Argyle. I'm not
sure if you're familiar. It was called PAPIs Bistro. Oh yeah,
little tiny thirty seed French restaurant. So during the last
I opened in twenty eleven with a with a chef,
(17:51):
and then went through a couple more chefs, and then
in twenty eighteen I became the chef and it was
it was fun. You know, we gotta we got a
michell and bib gourmand. We're doing like, uh, you know,
very classic French pistro dishes. I was changing, changing the
menu very often, going to the farmers market and all that.
And then of course, uh, you know, we got shut
(18:15):
down because of COVID, and so yeah in twenty twenty
in March, and then so I was I had been
working on doing the smash burger concept. I was I
figured like, oh, you know, we're only doing a dinner service.
I'm going to start selling burgers during lunch. So I
was doing a lot of research, Like I eat burg
I used to eat burgers all the time, like you know,
(18:37):
not every day, but.
Speaker 1 (18:38):
You know what I mean, right, like you just set
that in. I used to.
Speaker 2 (18:40):
I not anymore.
Speaker 3 (18:43):
He's got this tradition literally on Christmas with him and
my cousin, Well they'll go and get McDonald's and also
combine it. Well we'll get McDonald's and pop Eyis and
just like make your own.
Speaker 1 (18:55):
Yeah exactly.
Speaker 2 (18:56):
So I mean he loves fast, he loves burgers, and yeah.
Speaker 1 (18:59):
Yeah, they all have their play in the culinary scene.
And I, you know, and my wife and I when
we travel, I always have to see the McDonald's, their
interpretation of McDonald's and other countries. It fascinates me. Yeah,
it's like it's great, greatest. So you love a good
burger and and you're you're seeing that is a possible,
you know, helpful lunch exactly because.
Speaker 3 (19:21):
You know, selling French food to go it just wasn't,
you know, it wasn't It didn't taste as good. So
I was heavily influenced by George Motts and also ken
Gie Lopez Alt and you know, they've been talking about
burgers for the longest time. And then I was able
to try George Motts's burger and I was like, wow,
(19:42):
this is so simple.
Speaker 2 (19:43):
Yeah, it's so good.
Speaker 3 (19:44):
But then I thought, like, you know, as as a
as a chef or whatever, I was like, oh, maybe
I could embellish it a little bit more, and and
and and add something, whether it's like a sauce or
do little something special to the onions.
Speaker 2 (19:57):
And obviously there's a technique. So which is what we do?
Speaker 3 (20:00):
You know, because as you know, there are a ton
of smash burgers places. We essentially use the same bun,
essentially use the same types of you know meat. You know,
there's like, you know, gradients of beef that you can get.
Some people use different cuts or weg this and that, right,
but in essence, it's kind of the same thing.
Speaker 2 (20:20):
You're making a burger.
Speaker 3 (20:21):
So it comes down to these little things that you
can do, like how do you toast the bun, how
do you how do you smash the burger, how do
you treat the onions? And of course the sauce is
is going to be the one thing that really kind
of makes a difference. And I think we have the best.
It took me like about nine months to kind of
perfect it.
Speaker 1 (20:41):
I have a feeling you weren't crying during that time
of testing, no researching.
Speaker 2 (20:46):
So that's why.
Speaker 3 (20:48):
That's why I said, like, I used to eat burgers
almost every day, and then I used to eat my
burger every day like for for a couple of years
and then so it's like it's not something that I
do anymore, but you know, I will do exactly, I
will do quality control.
Speaker 2 (21:04):
But yeah, so that's how it started.
Speaker 1 (21:07):
Okay, so let's hold let's hold there and we come back. Well,
you know, I'm gonna probably end up keeping them for
a little while too, so we can bring the burgers
in next if you want. We're talking to Santos and Ronald.
Is there a way to say it doesn't sound like
somebody's rob me? As you say, y u ue, I like,
(21:30):
it sounds good. Well, that's a good taste in burger.
For the win is the burger is the smash burger.
You need to know. When they came on the scene,
I heard about him immediately and I've had I can't
even tell you how many times I've had their great food.
But I'm looking forward to having it on the air
today too, So stick around. You've been listening to The
(21:52):
Fork Report, you can always hear us live on kf
I Am six forty two to five pm on Saturday,
and anytime on demand on the iHeartRadio app. We just
celebrate food and the people that make it. I've said
this a thousand times on the show. It's really the
core of why we even started the show is the
local economy rises and falls on going out to eat
(22:12):
and hospitality. It just does. And you have and I
think everything's a part of that. I mean, you have
fast food, mom and pop, chainlets, chain restaurants, all of
that plays a part in it. And going out and
eating is important because even when you think of chains,
you got to think those are local people that are
(22:33):
working in there, that are making their money there, or
they might be franchised or whatever it is. But all
this puts money back into the community and keeps it local.
So right now we're talking with the good folks at
for the win Smash Burgers, and you can check them
out at for the win La dot com, for the
win La dot com find one near you. Santos and
(22:55):
Ronald OOHI I like it clears out the pipes. So
what do we have in front of us? What is
this here?
Speaker 2 (23:03):
Oh? I can't, I can't see, but you.
Speaker 3 (23:08):
Okay, that's probably the double cheeseburger with helapeno and bacon.
Speaker 1 (23:12):
Awesome, a great combination. So how many combinations do you
have on the menu now? And how many did you
go through?
Speaker 3 (23:19):
So it's basically so there's a there's a base, right,
So the basic cheeseburgers, it's the bun of course, smashed beef, patty,
grilled onions, pickles, and sauce.
Speaker 1 (23:32):
Uh.
Speaker 3 (23:32):
Then you can add lettuce, tomato, bacon, halapeno, so any
any combination of that. So what we brought was a hamburger,
I believe, a cheeseburger, double cheeseburger, and then a double
with bacon and halapeno.
Speaker 1 (23:48):
So yeah, what do you want? Oh you already got years?
Speaker 2 (23:53):
And those are the loaded fries.
Speaker 1 (23:56):
Wow, and these look great.
Speaker 2 (23:59):
There's similar to.
Speaker 3 (24:01):
You know, the in and out, but way better, way better.
Speaker 1 (24:07):
Yeah, well, in and out it's got great burgers, but
their fries us an ambulance. Oh that's great.
Speaker 2 (24:17):
And all our fries sweetness, we cook them all in
tallow as well.
Speaker 1 (24:23):
Oh beef. Yeah.
Speaker 2 (24:24):
Yeah, we've been doing that since the beginning.
Speaker 1 (24:26):
Yeah, and that's the you know, that was actually one
of the things that people loved about McDonald's early on.
And then they had to change it.
Speaker 2 (24:32):
And then yeah, because you know, oil is cheaper, and
then they put like.
Speaker 1 (24:35):
Well, also they got nailed by somebody was a vegetarian. Yeah,
they got popped.
Speaker 2 (24:41):
Because it was just purely.
Speaker 1 (24:45):
And then they get some you know, you don't want
to deal with all that, all right, So what these are? Okay,
so I'm going to tell you right off the bat
and beautiful bond it's it's grilled on the inside. We
talked about this earlier. That does a couple of things.
Brown food was good food. You get those the caramelization
of the bread, they're the sugars and the bread get
a little butter on there for extra fat. Also, it
(25:06):
doesn't get soggy due to the toppings. It looks like
you're doing these not only pressed down, but you're pressing
the edges, which gives you that nice extra crispy, crunchy
caramelized meat on the outside, which gives for a great
bite and great flavor on the edge. It looks gorgeous
what kind of cheese are you using?
Speaker 2 (25:26):
American cheese?
Speaker 1 (25:28):
Standard American cheese?
Speaker 2 (25:29):
Yeah, yeah, crass American cheese.
Speaker 3 (25:32):
We tried a bunch of different, you know, brands, but
we like we like crafts.
Speaker 1 (25:37):
But I'll tell you this obviously isn't the first time
I've ever had your food. I enjoy your food, but man,
that every time you get that that great flavor that
comes from those edges that you don't get in a
pub style burger or backyard burger or those types of things,
that's a whole different experience. You know, thicker chewer bite. Yeah,
(26:01):
those edges are priceless.
Speaker 2 (26:03):
Yeah.
Speaker 3 (26:03):
One of the things that I like to I guess,
I don't know cooking philosophies, if you would like to
call it that is a variation of texture. I think
that's really important in anything, whether it's a sandwich, you know,
a composed dish, a soup or whatever. A variation of
texture makes something more interesting and even you know, I
(26:25):
I kind of I got into the wine business before,
but sometimes when you talk about wine and you're like,
you talk about the texture of it, right, the grippy tannents, sure,
or like a white and wine you would call it
crunchy sometimes, right, So even in the liquid, you would
texture is one of the most important things. And you
know in wine, you know, I wouldn't say i'd be
(26:47):
able to vocalize a lot of the things like fruits
and stuff, but I am. For me personally, I'm able
to text texture. And that's that's Sae cocktails.
Speaker 1 (26:57):
You you have, you have one of my favorite. It's
like an old fashion. If it's made with granulated sugar,
it's gonna be brighter, whiter, little edge here. If you're
gonna use a simple syrup, it's gonna be rounder and softer.
It's gonna have you know. So I like those things too.
And yeah, this this meat, you're the way you're not
only smashing it but feathering the edges to get this crispiness.
(27:21):
It almost gives a bacon like texture on the edge
with the fats being rendered down and that crunch it's
just char Yeah, you get something before you even get
deep into the burger. And that's great. All right, stick around.
Can I'm gonna hold you guys over. You were gonna
come on at three. You guys got here earlier, so
we brought you on. Can you stick around another segment. Yeah,
(27:43):
welcome back with the boys from for the wind smash Burgers,
for the wind La dot Com. For the wind La
dot Com is where you want to go to find
out more about this fantastic food. It's just it is great.
It is homie and has this really nice natural made
right in front of you feel and the way it's
(28:03):
assembled is just, I don't know, it just makes you
want to eat it. So stick around, we'll talk more.
And also they're doing a charity event that these guys
will want to tell you about too, coming up, all right,
so stick around for that.
Speaker 4 (28:16):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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