All language subtitles for G.C.B.C.AU.S16E04.WEB-DL

Well, Tim, I feel like this might
be a bit of a burger-off today.

Jo, you are on.

You can have your degustations.

You can have your fancy food.

Today is all about burgers.

Now, I will be making
my Dirty Cheeseburger.

What's dirty about it?

Well, I'm gonna add peanut butter.

Stay tuned.
OK.

You are the master of, you know,
amazing combinations, let's say.

Trust me.

Well, you might not expect me
to make a burger,

but I am going to show you

how you make
a delicious homemade lamb burger.

It's going to be so nutritious,

with all those additions
that I'm going to put in there.

Let's get our burger on.

Jo, I love a good burger.

There's just something about
the bun, the meat, the cheese...

And when it comes
to a good cheeseburger,

there's nothing better.

But today,
putting a different spin on it,

we are doing a Dirty Cheeseburger.

Cue Christina Aguilera,
let's get dirty.

Alright? Are you ready?

Well, I mean, I have to say,
I am a massive fan of peanut butter.

Yes.
Nutritionally - oh, my goodness.

It ticks us so many boxes -
fibre, monounsaturated good fats...

I just think it tastes delicious.

But the thought of putting it
in a burger...

Well, it does taste delicious,
but I've never had it with a burger.

But, look, I shall reserve judgement
until we taste.

I'm going to start frying off
our patties.

While I'm talking,

would you be able to dice
that white onion for me?

Of course I can.
That would be amazing.

But first I want to ask you
a question. Is that just meat?

You haven't done anything to it?

This is just meat.
OK.

I think sometimes we get a bit
caught up by putting too many spices

into our burger meat.

I like to let the beautiful flavour
of the beef shine through.

All I'm going to add
is salt and pepper.

OK.

So inspired by local cafe
in my hometown of Ballarat,

it's a bit of an off-menu item.

If you ask for your burger dirty,
they'll say,

"Yep, no worries, we've got you."

But the combination of the meat,
the mustard, the ketchup

and the peanut butter, it almost
gives you a little satay

sort of vibe to your cheeseburger.

Oh, yeah, when you put it
like that...

Now, I notice also you're going
for the sort of hand-slapped...

I like this kind of...

Hand-slapped burgers.

I like my burgers rough and ready.

I like the rough shape.

Your burgers don't have
to be perfect and round.

And I have sort of gone off
thick patties.

I like my patties nice and thin.

OK, good whack of salt on there.

A good hit of pepper.

OK now smashed patty.

So I'm just going to try
and smash these down

till they're nice and thin.

Super simple.

While our patties are frying away,

I'm going to toast off
our brioche buns.

And we're going to get ready
to build our Dirty Cheeseburgers.

Alright, let's bring
these dirty burgers home.

First to make it dirty...

Here we go.
Thank you.

Beautiful peanut butter.

I'm using crunchy peanut butter.

This is a good one, too.

There's literally peanuts
with a tiny bit of salt added.

You can see that because you can see
some of the oil separates.

So there's no emulsifiers
or anything nasty in there.

Love it.

So you want a good spread
of your peanut butter on the bottom.

Don't be shy.
OK. I won't be.

It's a dirty cheeseburger.

I'm going in for more.

Alright.

Then...

Our beautiful beef patties.

See, the cheese is melted on top.

We added the onion
when we did our first flip.

On we go.
I like that.

I love watching someone else cook.

You know, everyone does it
a little bit differently.

You know, adding the onions
like that - so easy. Lovely.

Next. Pickles.
Pickles, OK.

Layer some pickles on.

This is fun.

We're building together. OK.

I love pickles,
so I'm going for more.

Amazing. Next.
OK.

Mustard. American mustard.
A good drizzle.

There you go.
There you go.

Ketchup.

Or sauce.

OK. On with the lid.

Dirty Cheeseburgers.
Alright.

Now, because we put the patties
onto that peanut butter,

the peanut butter is starting
to melt, starting to warm up.

I'm really excited
for you to have a bite

and see what you think.

I'm going to.
Well, should I cut this one in half?

I wanted to sort of see...

Will you share this one with me?

I will. Yeah.

You can see that beautiful layer
of the crunchy peanut butter.

OK.
Alright.

Alright, I'm going in.
Let's do it.

Are you starting to get satay vibes?

Do you know what?
I think I might be hooked.

Dirty burgers all the way.

Here we go.
There you go.

So next time you're in Ballarat,
go to the Hideaway Coffee Bar

and ask
to get your cheeseburger dirty.

(LAUGHS)
It works, folks, it works.

Do you know what, Tim?

I reckon there's so many meals
that people buy as fast food

that I think you can make
much more delicious

by making yourself at home.

I agree, I love homemade burgers.

So I'm using
some nice lean lamb mince here,

and I do like to add
a few bits and bobs to my mix.

So I'm just going to finely dice
some Spanish or red onion

and fry it off
in some extra virgin olive oil.

You can just add it raw to the mix.

And sometimes I do that
when I'm being a little bit lazy.

But to be honest, I do think
it's nicer if you just cook it first.

So just pop your red onion
into the pan and saute it

just for a few moments.

You don't want it to brown,
you just want it to start

to be a little translucent
and softened.

Now I'm going to add a pinch of salt
into here and some oregano.

And honestly, you could do
dried parsley, dried basil,

some rosemary...
Yeah, rosemary, garlic.

Whatever you want to go in there.
Yeah, any herbs.

I am going to do some garlic,
but I'm going to cook the garlic off

a touch with my...

You know what I've got? I need
a wooden spoon. Thank you, Tim.

I've got a wooden spoon for you.
Thank you. Lovely. OK.

My other little secret ingredient
into my burger mix

is some tomato chutney.

Don't tell. Love that.

I think it works a treat.

And, you know, you can put
some extra onto your burger too.

Just packing flavour
into your mince.

I absolutely love it.
Yeah.

And pop the onions in there.

OK, last of the onion goes in.

And it is time to get hands dirty.

Tim.
My turn? OK.

I can do this.
Don't burn yourself on the onion.

I've got asbestos fingers anyway.

You do - I suspected so.

So I will get ready

some of the ingredients
that are going to go on.

I'm going to get my pan
nice and hot.

We got the first one ready for me?

I've got your burger ready.

Oh, you see,
thank you for doing the messy part.

Pleasure.

And that goes into our pan.

Beautifully done,
beautifully squashed.

And I do like that, you know,
make your burgers big enough

to fill the bun.
Every bite,

you should get a bit
of every ingredient,

especially the patty.

Exactly.

So while our burgers are cooking,
we can get everything else ready.

So, Tim, if you would like to half me
a couple of buns.

Sure.

And it is a good idea to just toast
the inside part of the bun

because it helps to crisp it up
and it doesn't go all soggy

when you put your ingredients in.

I love that tip.

There's nothing worse
than a soggy burger!

Nothing. Now, avocado. Yum.

I think it's an absolute must
in a burger.

There's your bun.
Thank you very much.

Can I slice some tomatoes for you?

I would love you to slice
some tomatoes for me.

And are you a beetroot person
or not in your burger?

I think this is an Aussie thing,
isn't it?

It is. I absolutely love beetroot.

It's a classic Aussie staple.

If we're putting pineapple on it,
that's where I might draw the line.

Beetroot, yes.
Any kind of vegetable, yes.

OK, so we are going to put
some beetroot.

I think I'm ready to flip my burger.

I love it - it's a real classic,
home-style burger.

I absolutely love it.

And then I'll just get my onions
out of the way,

because I also like using one pan.

But if you've got your barbecue on,

this can all go onto your barbecue
too.

Oh, there you go.

So I've got sliced beetroot,

I've got some lovely crunchy
cos lettuce, we've got our tomato.

And then the last ingredient,
if I can stretch over you there, Tim,

is some cheese.

I do like...

You've got to have a bit of cheese.
Cheese just makes everything better.

I'm a fan.
I agree.

In Ballarat, we have a place
called the Hamburger Cart,

which is like
a Ballarat institution.

It's been open
for probably 30, 40 years,

and these burgers
are the style that they do.

It's taking me back.
Oh, nice. Nice.

The one thing I do do,
differently perhaps than others

with my burgers, is that I make
the bun a little bit healthier.

I do like a wholemeal bun.

And I know it can be quite hard
to find, but when you seek them out,

find a local good source.

And I tell you,
I think it makes a big difference.

That is a good tip
because I love using brioche buns,

but there is a lot of sugar
and butter in brioche.

So, for a healthier alternative,
wholemeal buns are a great idea.

They're the way to go.
Yeah.

OK, so I reckon we can start
building our first one here.

OK. Let's build.

What I like to do is put my slices...

And I don't mash the avocado.

I like it like a kind of chunky...

You like a bit of integrity
to your avocado.

Yeah, I do.
Nice, crunchy cos lettuce leaves.

Gorgeous.
Then my burger.

Sensational.

Nice, chunky tomatoes,

beautifully cut by Tim.

(LAUGHS)
The beetroot on top.

Yes! Gotta get the beetroot on.

Perhaps a little extra pepper.

Just look at...
I just love the colours.

And then if you want to,

A little bit of extra tomato chutney.

Genius.

And then that top bun
goes on the top.

Look at that, Tim.

Is that not beautiful?

You see?

It is a thing of beauty.

It just needs a skewer in the top.

Oh, yes, that would be
the way to go.

And, honestly,

so, you know, instead of buying these
when you're out and about,

make it yourself.

It's cheaper,
it's much more nutritious

and it is so much more delicious,
I can promise.

Shall we have a taste?
Yes, please.

If I can cut it without...

Ooh, ooh.

Now, this is
where the skill's involved -

cutting and eating your burger
without it all sliding apart.

That is what takes some skill.

There we go.
Big reveal.

Ta-da!

Look at that.
Look.

It's too pretty to eat.

No, it's not.

Let's go for it.

Oh, I'm going in.

Mm.
Mm.

See, I love a burger.

When it's packed with vegies
like that, it's in a wholemeal bun,

I'm a happy girl.

The beetroot, the tomato,
that just takes me to my childhood,

I think -
my parents making burgers like this.

Nice.

Holy moly, Jo, that is...that is
absolutely gorgeous.

And I love how you've added
the flavours to the lamb mince.

Mm.
Amazing.

It works.

I love salads with lots of layers
of flavours and textures

and stacks of nutritious ingredients
too.

And that's what I'm going
to be making today

with my shaved fennel, beetroot,

rocket, orange
and spiced walnut salad.

To get things started, we're going
to heat our pan up

to a medium to high heat
and we'll get our spices in.

I'm using cumin in this salad.

And I'll get the honey in
straight away as well.

You'll need a little pinch of salt.

But I'm going to get these walnuts
in.

Give it a little shake.

Grab my salt and just cook and stir

to coat the walnuts
with the honey and the cumin.

So I'll keep an eye on those,

but I can still get my salad
ingredients prepped in the meantime.

And to do that,
I want a lovely bulb of fennel.

I think people are not sure
what to do with fennel

a lot of the time, and popping it
in salads is one way.

I'll cut this guy in half.

He's quite a big fennel.

Alright, get it onto the mandolin

and shaving it nice and fine.

Making sure that my walnuts
aren't burning.

They're looking pretty good, though.

Alright, I'm pretty happy with
that amount of the shaved fennel.

So these walnuts look perfect.

You can see that there's
a lovely crust from the cumin.

I'm going to take them off the heat
and out of the pan,

'cause we don't want them
to keep toasting.

We want to keep them
just as they are.

And I've got a lined baking tray
here,

but you could just line a plate.

Whatever works. Alright.
It's time to build our salad.

So I'm going to get
our beautifully shaved fennel

into the bowl. It's lovely and thin.

It has the best smell, fennel.

It's so fresh and vibrant.

Then I'll get our rocket leaves in.

I do really love radicchio leaves
in this salad as well,

but radicchio can be hard to come by
compared to rocket.

And then some fresh mint leaves
in too,

around about a cup
of fresh mint leaves,

which I'll pick and then tear apart
a little bit as well.

And then it's time to get
our serving platter

and get all of the ingredients
finished and on our serving platter.

So I've torn our mint leaves apart.

I'm going to give these vegies
a bit of a toss together,

and I'll start just by gently
placing them into the bowl,

sharing the love around a bit.

Then I'll grab our beetroot.

This is a pre-cooked beetroot.

You could also try just shaving
whole, fresh and peeled beetroot

and popping it in here as well.

That would be lovely.

Then we'll layer in some more
of the fennel, rocket and mint

over the top.

I want to keep some little pops
of colour coming

from the beetroot, though.

I don't want it to be hidden in there

because I want this salad to look

like a bit of a rainbow
of ingredients, too.

Orange is one of
my favourite elements here,

and I just feel like it pairs
so beautifully

with the flavour of the beetroot.

Then we'll give it a good drizzle
of Bertolli extra virgin olive oil.

I love the flavour of this.

It's so robust.

It's got a real depth of flavour,

that bitterness coming
from the olives.

It's full of anti-oxidants

and those unsaturated,
heart-healthy fats.

Then I've got
some pomegranate molasses,

which gives a lovely sour
but sweet flavour to this salad

and just works so well
with the beetroot sweetness

and the bitterness
of the other ingredients.

So drizzle that around.

We're going to get

our delicious
cumin-and-honey-spiced walnuts

over the top.

Would you look at those? Amazing!

So that we get that flavour of
the cumin coming through the salad.

I've essentially cheated dressings
today

and then brought the flavours in

with the spices
and the pomegranate molasses.

And honestly,
if you love spiced walnuts,

these are sensational.

Oh, it's looking so good!

We've saved our fennel tops
so that we can use these

as some garnish to finish.

But they're actually
really flavoursome as well,

so don't throw out your fennel tops.

Use them to pop on at the end.

A little bit of salt.

A good grind of black pepper.

And hopefully,
I've whet your appetite

with the most incredible rainbow
of vegetables,

making our fennel, beetroot, orange
and spiced walnut salad.

I love kimchi.
I've always got kimchi in my fridge.

It's one of my favourite things
to eat and to cook with.

And today I'm going to do
a gorgeous kimchi fried rice

using these pouches
which are ready to go.

So we're going to start off
by cooking our eggs first.

Just using a little bit of oil.

And then we've just got
just two eggs beaten.

And I like to get that cooked first
and then taken out.

So we get beautiful egg strips
for our fried rice.

And it's super quick just like that.

And then we take it out,
ready for later.

Next step,
I'm going to make my sauce.

Now, you can adjust this if you want.

For me, this is just an umami bomb.

Using about a tablespoon
of vegetable oil,

some gochujang,

which is a Korean
fermented chilli paste.

So much flavour in it,
really vibrant.

Absolutely delicious.

It's got a natural funk
which goes so well in this dish.

That's just some of the juice
from my kimchi, which I'm putting in.

Some sesame oil.

About a teaspoon of sesame oil.

And then some soy sauce.

Alright, give that good mix.

I don't want it to be too wet.

It's not too much sauce, just enough
to give it a real flavour punch.

OK. That's ready now
over there as well.

And then first thing I'm going
to put in my pan is my kimchi.

(SIZZLING)

Roughly chopped.

We're going to cook out
some of that moisture,

get it nicely coloured.

This is such a great quick meal.

Next thing that's going to go
in there, it's going to be the rice.

Toast off that rice
at the bottom of the pan

before I add in the liquid
and start bringing it together.

Look at that - beautiful colour,
that sauce has all been absorbed in.

And to finish it, we're just
adding in some spring onions.

We'll put our egg back in.

And just give it a little bit
of a cut-up as it goes in,

so you get those beautiful ribbons
all the way through the rice.

I mean, kimchi in there, the rice,

the dressing with the soy
and the sesame and the gochujang.

So simple.

And you should have them all
lying around in your cupboard.

For me, it's my perfect
fridge-raid meal.

I love it.

And the pouches
just make it so easy.

We're just adding in
another little flavour boost here.

Beautiful spice.

It's just going to get sucked in.

Just give you a little bit
of a tickle on the palate.

Look at that.

Smells so good, so inviting.

Plate up.

And for me, it's one of those meals,

it's a sharing,
big bowl in the middle of the table.

The way I like it.

I'm pretty hungry right now.

It's probably going to be for me.

Fried egg to top.

And then one of my favourite
Japanese seasonings - furikake.

If you haven't tried furikake before,
you've got to give it a go.

It's a combination of wasabi powder,

sesame seeds and nori seaweed.

Such a beautiful flavour.

There you have my kimchi fried rice.

Simple gochujang sauce,
fried egg, furikake.

It is delicious.

Captions by Red Bee Media