This Makes Every Burger Better

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Fallow

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I swear Will would be happier working in a burger van.

tonydaddario

Eggs
Double cream
Egg yolks
Cheddar cheese
American cheese
Leicester for colour

Seasoning
Paprika
Sriracha
Salt

MuhammedRiyadh-cr

I like the pumped up kids acoustic theme going on

amendoe

“American cheese is the best cheese for a cheeseburger because it melts without splitting.” Voldemort in The Menu

johnreel

Would you make it on a double broiler if no thermomix ?

untouchable

honest question, why do you use whole eggs when you've already added egg yolks? does the whites add any flavour to the sauce like the yolks do or it more for texture? I'd figure the yolks and american cheese does most of the emulsification with the lecithin and sodium citrate respectively.

p

unless of course, the diner doesn't like cooked cheese :P

angrygromit

10/10 cheese mixture, it's essentially the same I use for my Mac and cheese.

Minimum 25% Velveeta, or other American cheese, for texture and a very sharp cheddar and aged leceister for flavor

dELTA

Your chicken burger and cornbread is great

andrewkag

Interesting.

Went to Fallow yesterday and while we all really enjoyed it one person had the burger and said it was dry!

Cull_Obsidian

All the other kids with their junk food burgers, had better run, better run, from the cheese sauce on my bun...😂

hoogmonster

Hey Fallow u mentioned on the pan sauces video what u want to see next . Coq au Vin, Garbure, and last a Daube I didn't realize (rabbit, bull, even octopus)

JasonAllen-mdcc

So it’s kind a cheese custard? I need to try this immediately!

Topanga_Matthews

2 eggs

2 egg yolks

200 ml double cream

100 g cheddar cheese, grated

100 g American cheese (processed cheese), cubed

50 g Red Leicester cheese, grated (for color)

1 tsp paprika powder

1 tsp Sriracha (or to taste)

1 tsp salt

Instructions:

1. Mix the eggs and cream:

Whisk the eggs, egg yolks, and double cream together in a bowl.

2. Heat the mixture:

Pour the mixture into a saucepan and heat over medium heat while stirring constantly (do not let it boil to prevent curdling).

3. Add the cheese:

Gradually stir in the cheddar, American cheese, and Red Leicester.

Keep stirring until the cheese is fully melted and the sauce becomes smooth and creamy.

4. Seasoning:

Add paprika, Sriracha, and salt.

5. Adjust consistency:

If the sauce is too thick, add a bit more cream.

If it’s too thin, continue stirring until it thickens.

6. Serve:

Pour over burgers or keep warm until serving.

Tip: If you want an extra smooth texture, strain the sauce through a sieve or blend it with an immersion blender.

Fynn-iw