The Pot Pie Burger| Sam The Cooking Guy

That's so good I could shove it up my ass. There's no disagreeing that we like to make our burgers on this channel, but today we're making one we didn't see coming. At the suggestion of one of the Sons of Sam, Jordan, though Zach is trying to take credit for it, and by the way if you're not watching my son's own YouTube channel called the Sons of Sam, you should because it's very funny and filled with nonsense just like them. Come on Jordan, come on Jordan. Hot Cheetos, fried chicken, ow. I did it right, I did it right. Anyway, Jordan sent an Instagram post of them making basically what I think you could call a pot pie cheeseburger or a cheeseburger pot pie, and it looked fantastic and the second I saw it I was like I gotta make it. In fact he probably said, dad you have to make this. So we're gonna make it and I can't wait. I know it's gonna be delicious. There is no bad that comes out of putting something in pie dough. There is no bad. As the great Guy Fieri would say, you could put a flip-flop in that and I'd eat it. That's some wisdom right there isn't it? I think it's pretty simple. The key is you've got to cook the burgers in advance because they're not gonna cook in the time it takes the pastry to get ready. So we'll do that and the whole thing just happens and blah blah blah blah blah. Let's go, patties first. That there is a half pound of 9 t 10. I normally like 80 20. I want the high fat content. Why? Because fat is flavor max. Thank you very much. But I don't want them to be too um, what's the word? Moist. Wet. Because they're going in pastry. So I just got half a pound of 9 t 10. I'm gonna season it with just one thing and this is a shameless plug for my friend Doug's line of seasonings. This is Doug's dust and I'm addicted. Not in a bad way but look season it with whatever you want. Salt, pepper, garlic powder. Use our BFF. But I just think a little barbecue-esque profile will be nice for this. So season this well. But did you tell me right before this that you put that on cottage cheese? I do. It's it's yes. I'm sorry. I sent Doug a picture of a bowl of cottage cheese. My breakfast of late has been cottage cheese with his actually not this one. This is his dust. His all-purpose. I'm telling you if you're a cottage cheese fan it takes it in a whole new savory direction. So tell us in the comments is that weird or is that not weird? I don't think it's a little bit weird. I don't think it's weird. After that promo for Doug now we're just gonna mix this. And I just need two even patties. Two even. I could have used a scale. Scale wouldn't have been a terrible thing would it? Those look even. Now we need them like this. Here's the container I'm building this in. This guy. So I want them a little wider than that because they're you know they're gonna shrink a bit. One and two. And when these are both nice and even throw them on the flat top. All right patties on. I've added a little oil to the top of each. And on we go. Great. And now for a little extra flavor inside. Put a little oil here. And then some sliced yellow onion. And some sliced jalapeno. We're staying with our flavor profile here. Doug's dust, jalapenos and onions. Oh I don't have the heat on in the middle. All right let me just make change that. We'll go over here. The Evo has two heat sources. Two burners. One right there about a couple inches from the outside and one in the middle. I didn't think about doing the peppers and the onions here. So now I have no heat. So there you go. There's your heat. Find a bit more oil. And now my goal will be to cook the patties to about 128 ish. Because they're gonna go in the oven for half an hour. So if I get them perfect here they will absolutely overcook and I don't want that. Take your time. And we're adding cheese. I don't think I said that. So it'll be a cheeseburger, onion, jalapeno pot pie basically. And before I flip these guys a little bit more oil. And over we go. Great stuff. The onions and jalapenos are where we want them. So I'll pull them off. But not before giving them just a little salt and pepper. And these two kids off to a rack. I don't want them sitting in liquid. Now we can get our pastry ready. Well unlike the restaurant in London Holborn that I'm certain makes pretty spectacular pastry for their pies. I'm going store-bought. Put a little flour down. I don't take any chances of anything sticking. And we'll roll this kid out. For the base here's what I need. I need this in here. I'm going to spray this first off camera so I don't get it everywhere. I need this thing coming out and looking beautiful. I think this slightly larger will be good for filling up that bowl. I'm going to just cut a little bit bigger than this guy. I can always trim. That's a pretty nice circle there, huh? Nice. Off you come. And now we fit. I'm not a pastry guy. All right. So for anybody that might be sitting and laughing at me, go ahead. Have at it. What do I care? Okay, this is good. This is going to be fine. I'm sure there's a way to do this. There's going to be some geometric, not geometrical, what is it? Rulers and compasses and graphs and charts to take a circle and get it into a thing and have it be right. It's not my bag. Barely graduated college. Remember, I'm short those accounting credits. What was my teacher's name, Chance? Mr. Clough. Yes! Do you remember? Chancey! I don't remember. Damn you, Mr. Clough. All right, this is good. Yeah, this is perfect. And the onions and peppers will go in first. Now, this may not be the most elegant thing I'm doing, but I'm concerned about moisture. And while I really like the onions and the peppers, I don't want them to look wet inside. You know, moisture is not your friend in pastry cooking. So let's see if we can do this. I'm going to put a little layer on the bottom. Who eats raw dough? Anybody? I do. I like it. So we take one and put it here. That's great. That's tight and nice. Beautiful. All right, I've got two pieces of cheddar that I'm going to use for the deal, but I've got to cut them down a bit. And I've determined that the bottom of this little container is the right size for the cheese. Okay, one disc there. Perfect. The other patty. Oh, this is going to be spectacular. One more cheese. Rest of our peppers and onions. And by the way, I don't know they put onions in them. It looks like they do. Time for the top. So we have one more piece of dough. And now I'm using this bowl, which I think should be fine for my lid. Cut around. And we want to marry the top to the bottom. Seal, seal, seal. It's as pretty as I'm capable of making this, which by the time the whole thing gets baked, I think we're all going to be happy. I like that. All right, two things. One is we need a little egg wash. If it doesn't come out because of what you're doing, you get the blame. I'm off the hook now. Thank God. It's so good. All right, so an egg. Tiny bit of water. We beat. Little egg wash for the top. Not a lot. This will help give it some beautiful golden shininess. Get all the way. Get the edge. The only other thing. Three little holes. My oven's at 425 degrees. Our little pie's going in. God, it's beautiful actually, isn't it? It's beautiful. And after 30 minutes of cooking at 425, I'm at a loss for words. Can I take them off there, Maxi? You can. Thank you. Holborn from London inspired this and I feel emotional, honestly. There you go. How's that? All right. Well, I don't know how I'm getting it out. So look, I greased it up pretty good. So I feel confident I'm gonna be able to get the kid out. That's lovely. It's gorgeous because of the little egg wash. Don't forget that. If you don't do it, you end up with something a little dull. And this is amazing. And no, I didn't make my own pastry. But yeah, I'm so excited. So here's how this is going to happen. And by the way, only use a Sam the Cooking Guy towel to unmold your... We don't even know what to call this yet. I mean, by the time you guys are watching this, it's going to have a name. Shit, shit. Oh, God. It's getting better by the second. Oh, snap. Yep. And gorgeous. Oh, wait, Max. You want your little plate. Take your pictures, ladies. That's beautiful. Wow. You know what? For a non-baker, not in London, from Canada, having gone by way of Toronto, Denver, Phoenix, and now in San Diego, that's pretty ******* beautiful. All right. So to cut this, I got to put him on the deck. Him. Is it a him? That's a pot pie burger. It's a him. Okay. Sexist. Not that women can't be pot pie burgers. I think if you gave a woman a choice of being called a pot pie burger, she would not accept that. Well, here we go. It has to happen sometime. I'm nervous. I just like to leave it like this because we know it's perfect. At least on the outside. Well, I'm just going to help myself pick it up with this. Oh, there you go. Actually, I'm struggling. Struggling. I'm struggling. Okay, I got it. I think I'm coming in from the side. That feels like the move. But I want crust because I love crust. Remember what the great Guy Fieri says? What does he say? That's so good, I could shove it up my ass. Sounds like a Guy Fieri line. Not what he says. All right. The seasoning, Doug, thank you. The jalapenos and the onions, fantastic. Holborn, you're geniuses. I'm sure yours is a thousand times better, but this is pretty damn good. I'm going to have another bite. Hey, hit subscribe because we bring you beautiful stuff like this and you could win one of those knives. We're giving one away every video this year and we'll show a name on the screen like this. Cool, huh? Oh my God.