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Hello there, welcome back to another episode of Anime with Alvin. Today I'll be taking on the super hot and spicy burger from Boruto, a spiritual successor to Naruto. Although this burger seems to be loaded with only spice, I'm gonna try to tackle it and see how we do. As always, I want to thank Squarespace for sponsoring today's episode. They've been a great partner in supporting the Babish Culinary Universe and bringing my websites to life.

From websites to online stores, to domains and analytics, Squarespace is the all-in-one platform that allows you to build your online presence. They also have SEO tools so that your site is getting found in search by more people more often. If you want to try it for yourself, you can start your free trial today by visiting squarespace.com/babishto get 10% off your first purchase.

Setting Up the Stencil

Now that we've got our sponsorship out of the way, let's move on to setting up the stencil for our burger. I wanted to make sure that our stencil was intricate and detailed, so I went ahead and drew it out on my phone. I traced out a little parchment paper stencil, which would allow me to place the skull and crossbones onto the top bun of the burger without disturbing the mountain of chili powder on top.

I delicately placed the stencil over the top bun, making sure that everything was aligned perfectly. The scariest part about this burger is that, in the show, it seems to be laden with an entire mound full of straight up chilies as a condiment. I was about to go ahead and throw on 20 birds eye chilies on this burger, but Andrew came by and had the great idea of making them slightly pickled to lower their hotness, which is a fantastic move.

Making the Pickle Brine

To make the pickle brine, we needed half a cup of white vinegar, two tablespoons of honey, and a pinch of salt. We boiled that mixture in a pot until it was nice and hot, then poured it over a hefty amount of our birds eye chilies. I added some ice cubes to cool it down, and let it sit for about 30 minutes to an hour until they'd been pickled.

Making the Burger

While the pickles were cooling down, we could start making the burger itself. We wanted to go for more of a pub-style burger than a smash burger, so we shaped our patties into disk-like shapes and seared them into a hot stainless steel cast iron skillet over medium high heat with a little bit of vegetable oil.

Both sides got seasoned with salt, and we cooked for around five minutes total, depending on the heat and fire of your pan. But a burger is also not a burger unless its buns are toasted, so once I'd bisected one of these beautiful orange buns, I went ahead and toasted it for about five minutes on a low heat with a little bit of butter until golden brown.

Assembling the Burger

Now that our burger was cooked and our buns were toasted, it was time to assemble everything. We started by placing the bottom bun onto the plate, followed by a healthy spread of our smoky ketchup made with jalapeno, shallot, and garlic. We added about 10 to 15 of our quick-pickled birds eye chilies on top of that little bed of ketchup.

Next up were a couple of leaves of dark, beautiful lettuce, which we placed artfully onto the burger. To make sure everything stayed in place, we decided to go with a little bit of honey butter - two tablespoons of butter to one tablespoon of honey, melted until warm and sticky. We brushed that mixture lightly over the finished bun.

Finally, it was time to put the stencil to work. I applied the skull and crossbones stencil right in the middle of the top bun of the burger, and the whole thing got a pretty healthy dusting of chili powder on top. This is why I could never be a doctor - if I saw this lying around or served at a party, I would probably stay away, as I am a spice wuss, and my mom hates me for it.

Taking a Bite

All that's left is to take a bite and see how we did. As soon as I bit through the burger, I could tell that there were at least three to four birds eye chilies entering my mouth. But even though this is very, very spicy, it is also very delicious. The star of the show has to still be the patty, though - you can't really go wrong with putting good beef into a burger bun.

I definitely think that cheese would make this kind of burger even better, but I don't think it needs it. What does Andrew think? Oh, yeah, it looks like the spice is hitting him too, okay. And well, I have to say, between the two of us, we pretty much finished the whole thing, except for the fact that we were reminded that there was a crew that we should probably let taste this. We gave them the last five percent.

Conclusion

Thanks again to Squarespace for sponsoring today's episode. They've been a great partner in supporting the Babish Culinary Universe and bringing my websites to life. If you want to try out Squarespace for yourself, just click on the link provided earlier - it'll give you 10% off your first purchase. And if you have any other questions or topics you'd like me to cover, please let me know in the comments below!

"WEBVTTKind: captionsLanguage: en- This episodeis sponsored by Squarespace.I used Squarespace tobuild both basicswithbabishand bingingwithbabish.com.On the sites, you'll findrecipes, equipment lists,other news, and updates,all beautifully designed,if I do say so myself.Get 10% off your first Squarespace orderby visiting squarespace.com/babish.(dramatic music)(speaking in foreign language)(gong reverberating)(screaming)- Hello there, welcomeback to another episodeof Anime with Alvin.Today I'll be taking on the super hotand spicy burger from Boruto,a spiritual successor to Naruto.Although this burger seemsto be loaded with only spice,I'm gonna try to make thisas delicious as possible.And when it comes tomaking a burger delicious,a big part of it is makingyour own ground beef.To start, I have three poundsof beautiful boneless short ribs herewith lots of marbling and fat,and I'm just cuttingthese up into small chunksso that I can place themonto a tray lined with parchment paperand set to freeze for about20 minutes until firm.While that hangs out in the freezer,I'm gonna go ahead and startby making some burger buns.If you've been following this channel,we've done that many times before.In a bowl of a stand mixer,I'm adding in 500 grams of bread flour,seven grams of instant dry yeast,25 grams of granulated sugar,10 grams of kosher salt,100 grams of warm whole milk,200 grams of warm water,and mixing that until itcomes together into a dough.For a spice element, I'm adding inabout three tablespoons of smoked paprika.This will both add a nicecolor and flavor to the bunswithout killing it with spice.When the dough is starting to look good,I'm adding in 85 grams of unsalted butter,which is cubed and alsovery soft, one bit at a timeuntil the dough hasabsorbed all that goodness.This might take about 10minutes of kneading or so,but the results should be abeautiful orange-dyed doughthat is sticky and soft to work with.This gets shaped into alarge, rotund, nice balland set to proof for aboutone to one and a half hours.While the dough rises, I'mgonna work on a spicy ketchupthat seems to be the red saucethat glazes the burger in the video.So I'm gonna go ahead andchop up one large jalapeno,a large shallot, two tothree cloves of garlic,and saute that in a saucepanwith about two tablespoonsof butter until fragrant.Once that's looking good,in goes about a quarter cupof chipotle Tabasco sauce,I like the smoky version,tablespoon of honey,and about one and a half cups of ketchup.Once this has reducedand the sugars have starteda caramelize a little bit,I'm going to use an immersionblender directly into the potto puree all the goodness andcreate a nice, smooth texturefor a very savory and delicious ketchupthat could pretty much go onanything, just not dessert.Now that it's been about 20 minutesand our beef is roughly30% to 40% frozen through,the beef goes into a food processorand pulsed until they aresmall pebble-like sizes.Whoa, strong.I like to do these in batchesbecause if you add them all at once,things can get stuck pretty easily.Personally, I like this methodover using a meat grinder attachment,because it's less to worry aboutand you could freeze your meatfor a little longer than you need toand they'll still breakdown really easily.To make this a spicy patty,I decided to add in atablespoon of cayenne pepperand two tablespoons of paprika,but not salt, because that will be later.The beef is still prettycold, so I'm gonna waitfor it to soften a littlebit before I make the patty.So we get time to work on our buns.Out goes our beautifullybloomed orange doughonto our surface, dividedequally into four,and shaped and rolled intofour beautiful burger buns.These go on a tray linedwith parchment paperand left to proof for aboutanother 30 minutes or so,just so that they canblossom again in size.Once they have ballooned,we are heating our ovento 350 degrees and baking our bunsfor about 30 to 35 minutes,just until the dough is cooked through.We're gonna do a littlebit of arts and crafts.What seems to sit on top of the burgeris a red skull and crossbones,dusted with a chili powder of some sortto signify that this burgeris in fact very deadly.So I went ahead, pulled up an imageof skull and crossbones on my phone,and delicately traced out alittle parchment paper stencil,so to speak, but ta-da,we have our stencil.The scariest part about thisburger is that, in the show,it seems to be laid ladenwith an entire mound fullof just straight upchilies as a condiment.And I was about to straight upthrow on 20 birds eye chilieson this burger, but Andrew came byand had the great idea ofmaking them slightly pickledto lower their hotness,which is a fantastic move.We're gonna make a quick pickle brinewith half a cup of white vinegar,two tablespoons of honey,and a pinch of salt.Get that to boiling, pourthat over a hefty amountof our birds eye chilies.Put some ice cubes inthere to cool it down.Let that sit for about30 minutes to an houruntil they've been pickled.In the show, the burger seemsto be on the thicker side,so I'm going for moreof a pub-style burgerthan a smash burger.These ended up being aroundfive to six ounces or so,shaped into a disk-like shapeand seared into a hot stainlesssteel cast iron skilletover medium high heat with alittle bit of vegetable oil.Both sides get seasoned with salt,and cook for around five minutes total,depending on the heatand fire of your pan.But a burger is also not a burgerunless its buns are toasted.So once I've bisected one ofthese beautiful orange buns,wow, look at that, they get toastedfor about five minutes on a low heatwith a little bit ofbutter until golden brown.It is now time to assemble the burger.Bottom bun, our nice, thick,juicy patty cooked to a medium,a healthy spread of our smoky ketchupwith jalapeno, shallot, and garlic,about 10 to 15 of ourquick-pickled birds eye chiliessit right on top of ourlittle bed of ketchup,a couple of leaves ofdark, beautiful lettuce.In order to make thisstencil adhere to the bun,I decided to go with alittle bit of honey butter.Two tablespoons of butterto one tablespoon of honey,melted until warm and sticky,and this beautiful mixturegets brushed lightlyover the finished bun.To put the stencil to work,I'm applying it right inthe middle of the top bunof a burger, and the whole thinggets a pretty healthydusting of chili powder.Now it feels I'm playingOperation as I attemptto lift the parchment paperskull and crossbones offwithout disturbing the mountainof chili powder on top.This is why I could never be a doctor.If I saw this lying aroundor served at a party,I would probably stayaway, as I am a spice wuss,and my mom hates me for it.But nevertheless, I present to you,our version of the super hotand spicy burger from Boruto.All that's left is to takea bite and see how we did,get a little cross section going here.Pretty good, if I do say so myself.I definitely felt at leastthree to four birds eye chiliesentering my mouth as I bit through.But I have to say, even thoughthis is very, very spicy,it is very delicious.The star of the show has tostill be the patty though.We can't really go wrongwith putting good beef into a burger bun.And even though this mightbe delicious with cheese,I don't think this kindof burger needs it.But what does Andrew think?Oh, yeah, it looks like thespice is hitting him too, okay.Oh, he seems to like it as well.And well, I have to say,between the two of us,we pretty much finished the whole thing,except the fact that we werereminded that there was a crewthat we should probably let taste this.So we gave them the last like 5%.Someone going to eat allthose chilies we made?- Thanks again to Squarespacefor sponsoring today's episode.They've been a great partnerin supporting the Babish Culinary Universeand bringing my websites to life.From websites to online stores,to domains and analytics,Squarespace is the all-in-one platformfor you to build your online presence.They also have SEO tools sothat your site is getting foundin search by more people more often.If you wanna try it for yourself,you can start your free trial todayby visiting squarespace.com/babishto get 10% off your first purchase.(laid back music)\n"