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You know, one of the number-one dishes
that we've ever cooked on "Guy's Big Bite"
I mean, it is such a hit
in New York City.
But since we've already done it, we can't do that again.
But.
Give me something turkey,
something tequila, and some dill pickles.
but it's gonnafantting off wit
is the turkey burger --
with roasted chilies mixed into the grilled pattie,
sautéed onions, peppers,
and a layer of monterey jack cheese,
buns.
This is out of bounds.
On the side, crispy fried pickles,
coated in panko bread crumbs
and served with homemade buttermilk dipping sauce.
And to wash it all down, I've got roasted jalapeño margarit.
A little spicy, a little sour,
and extremely dynamite delicious.
But first up, the turkey burger.
And it's not gonna be just a turkey burger.
Now the jalapeño, believe it or not --
at Guy's American -- is gonna go into a margarita.
[ Whistles ] That's warm.
I'm gonna throw that right on there.
This one is gonna get a little oil.
I don't really think it's right to put oil on the jalapeño
that's gonna be going into a margarita.
But this right here --
because I'm gonna be taking this and cutting it up
and throwing it in the turkey burger --
this is gonna get a little love.
Okay, so, just get a little bit of oil on it.
Throw it right there. Turn it a little bit.
And we're in.
All right. Next up, margaritas.
Now, I've said it a million times on "Guy's Big Bite."
I've said it a million times in my own restaurant.
if you don't have to.
But this right here -- this is how you do it.
We got equal parts sugar and water.
So, this is about a cup and a cup.
We're gonna fortify it in just a few minutes
with a little bit of lime juice and a little bit of lemon juice.
Now, you can fortify --
as you've seen on "Guy's Big Bite" --
you can fortify with anything,
but this right here's gona make a nice margarita mix,
and we're gonna use some reposado tequila --
it's been aged a little bit --
and some of that roasted jalapeño.
Let's talk about the garlic butter.
Get it going with a stick of butter.
This is an old restaurant stove, by the way,
that came out of Tex Wasabi's.
And so, what happened -- come on --
and what happened with this is we remodeled the restaurant,
and I said, "I can't let this go.
"We can't go sell this at Myers Restaurant Supply.
I t entire kitchen around this big, old beast, huh?
But there's no pilot lights left,
so I have to just kind of deal with it.
All right, so that's going, that's going, that's going.
Let's get a little bit of garlic.
The garlic can just be a rough chop -- about four cloves --
'cause all we're looking to do
is pull some of the flavor out of it,
and this is gonna go onto the buns
for this outrageous turkey burger.
Don't want to go too hot on this.
Don't want to burn the butter.
Check on my burning peppers.
There we go.
Getting a little color on them.
It's okay to move them around a few times.
Okay, let's talk about the pickles.
I know it sounded strange.
I said tequila, I said turkey, and then I threw in pickle.
The pickle is fried pickles.
I don't know if you've ever had them,
but if you go down in the south
like I do when I'm on "Triple D,"
I find fried pickles that will blow your mind.
So, let me get to the fridge real quick.
A little mayo and buttermilk.
Ah, buttermilk and pickles -- I mean, they love each other.
Do about a cup of this.
Now, what we're gonna do
is we're gonna make a dipping sauce for it,
but we're also gonna use the buttermilk
when we take these pickles,
and we're gonna dredge them in there.
Ah, outrageous.
milk -- Th.
Shake it up a little bit, too.
Glug, glug, glug, glug, glug!
Huh? Not bad.
Cup of the buttermilk.
,
we'll do that that with a little...mayo.
About 2 tablespoons of that.
There we go.
I'm also gonna get in some cumin and a little bit of cayenne.
Give it just a touch of hea.
Cumin just plays into this so well.
And a touch of cayenne.
There we go.
Some beautiful chives.
These will look great in that buttermilk.
Okay. Scoop that up.
Boom.
And a little bit of fresh dil.
Dry dill will work as well,
but if you got the fresh dill, run with it.
Okay.
Okay, give that a little mix.
Here's the great thing --
the more time this gets to marry, go ahead and let it sit.
It's only gonna develop more flavor.
and we'll use this in a dip in a second, okay?
All right, last but not least,
This is where you want to gt a pickle that you like.
Has great taste, nice crunch to it.
Mmm.
Balance.
And here's the idea.
Got to get the..real thin.
I'm sorry.
We want to get them real thin, like this --
so thin they only have one side.
So that's the deal.ickle.
The dip is ready to go. Making the simple syru
Garlic butter's working for the buns.
You come back, we'll start peeling the pepper,
at some point in this sh
See you in a little bit.