I’m recreating the Emilia Burger by 3 Michelin Star chef Massimo Bottura in my home kitchen. This isn’t your traditional burger – it uses some quintessential Italian ingredients like Parmesan cheese, flat-leaf parsley and balsamic vinegar.
If you like this video, share, like, and comment & don’t forget to subscribe for more content!
⏱ Timestamps
00:00 Intro
00:32 Extracting the Gelatin
02:32 Prepping the Meat
03:52 Creating Our Sauces
05:53 Making The Patties
07:08 Assembly & Tasting
🔧 TOOLS IN THIS VIDEO:
Check out Massimo Bottura’s Cookbook – https://amzn.to/3EvJnpb
👉 MY INFO:
https://instagram.com/mattwalker62 (PHOTOS AND SHORT VIDEOS)
http://tiktok.com/@mattw62 (SHORT VIDEOS)
mattwalker62@gmail.com (EMAIL ME!)
🎵 MUSIC:
4 Malcolm – Sarah, the Illstrumentalist
Epidemic Sound – Where I Get My Music: https://dolloponline.com/epidemicsound
🎥 I SHOOT WITH:
Sony A7ii
Sony 28-70mm F3.5-5.6 FE OSS Zoom Lens
Aputure AL-MX LED Light
Joby GorillaPod 3K
Manfrotto Compact Advanced Tripod
Manfrotto Mini Tripod
Rode VideoMicro Compact Microphone
Rode WirelessGo Microphone
Blue Snowball iCE Microphone
PS – Some of the links in this description are affiliate links that I get a kickback from!
#burger #homecooking #burgers
8 Comments
What do you think of this Michelin star burger??!
This looks incredible 😮
Thanks Matt. Your detailed instructions always make you one of the best teachers on here.
I'm curious if you tasted the cooked meat on its own? Did the gelatin make the burger dry? I would almost guess that if using gelatin one might want to go with 80/20 ground beef?
I'm always a bit suspect of anything that needs to be covered up with other flavours. Thanks for bringing all of this to our attention.
I’d never heard of gelatin in beef to keep it moist for burgers! The balsamic mayonnaise and salsa verde condiments sound amazing.
I also always toast buns for burgers, poboys and sausages! It not on,y adds another level of flavor but helps prevent soggy bun syndrome.
Looks 🔥!
What else would you use the balsamic mayo for?
Most ground meat doesn't have enough connective tissue to make gelatin. You would need to render a cut of meat like a shank if you want a good amount of gelatin. I recommend rendering in the oven, not steaming. After cooling it will look like brown jello if done correctly.