NEW ALDINER Ultimate American Style CHEESEBURGER KIT

How are we all doing out there? I hope you're all absolutely spot on. Now, I've been shopping to Aldi. Come and have a look what I got. Let's have a little walk around Aldi as you do. And I came across this and I noticed it was I'm new. Al's Diner Taste of America. Ultimate Americanstyle Cheeseburger Kit. Succulent British beef burgers with a rich Americanstyle cheese sauce. Topped with golden crispy onions served with delicious brios buns. Serves two. Got a little traffic light system. Amounts per half a pack cooked. Uh used by 10th of September. GB sticker. And uh there's the lovely serving suggestion. Al's Diner. I think I remember in the past doing a range of Ed's Diner. Yeah. Anyway, the price £4.99. So, let's take a closer look at the packaging. Yeah, I think it was Ed's Diner. Anyway, there's the front. It does all look very American diner sort of looking, doesn't it? Um, let's go around the back. We got tab system. So, that got some spill there. British beef burgers with oak smoked seasoning, a cheese sauce sache, sachet of dried pickled crispy onions, and two brios buns. So, got some nutrition there. This pack contains two servings. We've got 477 grams. There's the ingredients. Where have we got any allergens? Metabulfite, wheat, egg, milk. Yeah, I think that's it. Allergy advice for allergy ingredients in bold. warning. Although every effort has been made to remove bones, some small bones may remain. Let's hope not. Uh we've got some more be there as well. Yeah. Right. Let's uh let's get this American gimmick open, shall we? See what we've got. I did pick up a few other things while I was in Aldi. They've they've got loads of stuff out. Loads of different loads of stuff. You'll have to have a look. It was in the special a special buy section, was it? Um, so let's see if we can use this tab system. Um, goodness me. Why Why are the tab systems so difficult to operate? They're not easy. I think I just prefer getting me finger in and giving it a good a good uh, you know, a good opening. So yeah, that's that's what you get. Yeah, two burgers. Look, they're going to shrink to nothing, aren't they? They're not very big. Wowers. You get that cheese sauce. Look, there's your crispy onions. There's your two brios buns. Wowers. Yeah, a fiber. A lady good. Right, let's get it all open, I suppose. So, it's uh just turn that off. Right. So, it's quite easy to assemble. But um you just got to do your burgers, grill them. Um there's different methods there. It's up to you. I'm going to grill mine. Um and then you just obviously split your brios buns. It's And then I'm going to warm them up in a frying pan. I'll show you how to do that in a minute. Um I'm going to pop that in some hot water. So that's why I was boiling the kettle. That just warms up in hot water. And these just sprinkle on on top. So let's open these burgers and have a look at these. Let's see if we got a tab system. See if we can get in. I've got a feeling we won't be able to get in with these. I've got a feeling we won't. I've got a feeling. Oh, no. I stand corrected. Wow. Smell the onions straight away. There they are. There's your burgers there. Look. Yeah. Right. Let's get them on the grill. I forgot to mention before, um, the British beef burger is 86%. So, that's good, isn't it? Well, what I've done, I've poured some hot water in there, and I'm just going to let leave that in there. Let it warm up. Um, these are the brios buns. I quite like bri buns. I like the sweetness of them. We've got allergens in there. Gluten, egg, and milk. So, let's have a look at them. There they are. They're not cut. We'll have to cut them and then I'll I'm going to warm them up. I'll show you about that now. So, this is how I'm going to warm up. Just put them in a frying pan. And all I'm doing is turning it on low. And I just want that side toasted. That's all. H. They are cold because they were in the fridge. So, I got a bit of a tip for you. um with your um brios buns. Obviously, you can put um ketchup on there and whatever you want on there as a sauce. I'm going to put some butter on mine. And what I'm going to do now, I'm going to stick it back in the pan. I'm going to put them back in the pan. I'll show you now. So, I'm just going to pop them back in. Look. Now, this was a top tip. This given to me um in the messages when I did me bri buns like this last time. So, yeah. Thanks for the tip. So, with mine, I'm just putting a little bit of American I'm thought I'm on the theme of American style. I've put some American mustard on there and uh some ketchup. I know I get a lot of um comments saying, "Why don't you put English mustard on there?" I just find it far too harsh. It just definitely doesn't go with a burger in my opinion. We're all different, aren't we? Um there's the burger. There's the burger there. Look, it's not shrunk too much. Pop it on. You can put salad on there. You can put tomatoes, tomatoes. Put some tomatoes on there and some green stuff if you want. But um I'll just keep it um pretty basic. I do. You do need a bit of slippage juice though. I suppose this is the slippage juice. This cheese sauce will help it go down. Um and yeah, I mean you can make your own up. You can buy Brios buns and burgers. You can buy them cheese slices, can't you? That you get. Um, yeah. And I don't know where you can buy these from though. Crispy onions. Suppose you could make your own, I suppose. So, let's get into this. Um, oh, we've got a tab system. Let's see if it works. Let's see if it works. It does work. Yeah. So, I'm only having one. Um, keeping the other one. Put it to the side. So, what I'm going to do now, I'm just going to sort of put this cheese sauce on. Not a lot. in the words of um the late Paul Daniels. Yeah. Just going to put a blob on there like that. Right. Um I've been looking for a tab system on there. I can't find one. So, I've got some scissors. So, these are me crispy onions. I'm just going to put me crispy onions on. Just going to sort of put them on a bit like that. I'm not going to put them all on. I'm just going to go a bit liberal there. I'm going to go just like that. And then I'm I'm going to tell you what. I want to put a bit more cheese sauce on. Bit more cheese sauce on there. That'll do. Not a lot. Not a lot. Do you remember the old Paul Daniels? Oh, I used to love it. Used to love watching Paul Daniels and Debbie McGee. Oh, I don't know why I'm going down that route. Anyway, there it is. It was not a lot, wasn't it? Not a lot. There you go. That's what you get. Look. Yeah. Right. Let's try it. So, thank you all very much for watching. I I really do appreciate it. And if I can, if you could be so kind and hit the subscribe button and give the video a thumbs up if you like to if you like the video uh and you want to subscribe, then please hit the subscribe button. I can't ask any more than that off you. So, I do thank you. And it is free as well, by the way. It is free. So, I have cut it in half. There it is. And I'll show you inside. There's no green stuff. I know you like your bacon and your, you know, I quite like onions in mine. I know it's got onions in, but I quite like my sort of like I quite like raw onion in mine as well. Um, so I'm just going to try it. I'm going to get into it. M. That's a big burger. Apologize talking with me mouth full. I took rather a big bite then. Wow, that bun's claggy. Stick it to me. Let me adjust my mouth a minute. I'll bring you back. Trust me, you didn't want to see that. I had my finger in there and everything. That brios bun is claggy. I think it's because it's been in the fridge. It's gone cold and it is claggy. I have warmed it up, but yeah, it's very very sort of doughy, if you know what I mean. It shouldn't be like that. I suppose that's what happens when you buy stuff like that in the fridge. The bun is love. Uh, sorry, the the burger itself is beautiful. That cheese sauce, of course, you can taste. I'm getting the the crispy onion taste through as well. It's well seasoned. It's quite peppery. Don't need any more salt or pepper in there. Or you didn't have to season it. I'm going to go in again cuz that was my initial taste test. It's lovely. It's lovely. I'll be quite tempted to put a few more of them crispy onions on. I only know I only put a few on and it's quite a big pack. I know it does serve two. Um, in fact, that's what I'm going to do right now. I'm just going to go and get them and then I'll I'll I'll sprinkle them on here and I'll show you. So, I've got the cheese sauce. I'm going to put some more cheese sauce on this one. Um, because it needs more cheese sauce for me. It needs to be more cheesy. It is quite cheesy. A bit like this video. I'm going to put some more of these on this half. Yeah, I think that's enough. I mean, it's a gimmick, isn't it? I mean, this is, you know, I always add ketchup whenever I do burger reviews. I always add ketchup and American mustard anyway, cuz that is for me is got to be a must. I mean, there's no all the sauce you've got here was is the cheese. I mean, yeah, you I know you saying you're not reviewing it properly by adding that and putting butter on there, but you've got to make things to, you know, to suit your own tastes. We've all got these at home at home, haven't we? So, just for you lovely people in the comment who do mention it. Right, I'm going to try this. I'm going to try this half now. The other half with everything souped up on it like m I'll finish this. It's gone everywhere. That cheese sauce has gone everywhere. Need a load of load of fries. Get some fries on here down the American theme. Get a load of fries. Yeah. Yeah. It's It's all right. It's tasty. That burger's tasty. The cheese sauce is cheesy and uh the onion is oniony. You can get onions like that, but maybe not as fine as that in Morrison's, can't you know when you go to the salad counter, dare I mention the word salad on the on the channel. I have had a I have been to the salad counter been Morrison's before, you know. End up getting everything that's bad for you though, really. And the salad becomes not healthy at all. But I do like them onions. Get a load of them on the top. They don't give me heartburn though. Anyway, I'm going off on a tangent here. That's all right as a gimmick. Yeah, five4.995 pound in it. Bar a penny. Barry Sheen. Um, tell us what you think in the comments. I'll be interested to find out. Yeah. Yeah. I know if you sourced out all the gear yourself, you could probably make it a lot cheaper, but this isn't Sometimes I do sort of budget reviews, but we like to do gimmicks as well. It's new food. I realize if if you saw stuff out individually, you can get it for a lot cheaper. But, you know, that's for other probably other channels, budget channels that I'm this isn't this is a review in this for you out there in the comment section who let me know. It's up to you. At the end of the day, you're the one buying it. You're the one if you've got Aldi there. I'm not sponsored by anyone. I do get that as well in the comments. Um, you bet. You bet you're sponsored by them. Not sponsored by anyone. Not sponsored by anyone. No one. Just thought I'd let you know. Thanks for watching. Have a good weekend. Whatever you're doing, if you're working, well, don't work too hard. That's my motto. That was my motto when I used to work properly for a living. You know, can't call this work, can you? Can't call this work. I can't anyway. I have to pinch myself every single day. And I have to thank you for that as well. This this video could go on a while, actually. I've had a couple of coffees this morning. So, yeah, I'm in a bit of a a chatty mood. I'm actually waiting to get me car back from the garage. That's probably why I'm nervous, actually, cuz I've got to pay bill. Anyway, I'm going off on one again. Take care. All the best. Marks out of 10. Uh, for the burger itself is an eight out of 10. Yeah, the bun let it down. Too doughy. I'm off. Enjoy. And I'll catch on the next one. I'll quit while I'm ahead. I've never been ahead.