Best Burger in New York? | BK Jani Burger Copycat Recipe!
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- čas přidán 11. 05. 2024
- BK Jani is a Pakistani restaurant in Brookland, New York, garnering much notoriety for their burgers. Their "Jani Burger" has made several top-burger lists, including The Eater.
Mint Chutney Recipe:
INGREDIENTS
2 cups mint leaves
2 tablespoon lemon juice (freshly squeezed)
½ teaspoon salt (or to taste)
½ teaspoon red chili flakes
1 teaspoon brown sugar
INSTRUCTIONS
Place all ingredients in a food processor and pulse until you get the desired consistency.
NOTES
Store in an airtight container, and use within 2-3 days
Raita Recipe
1 cup Greek yogurt
1/2 cup diced cucumber
1/4 cup finely minced onion
1/4 tsp salt
1-2 small green chilis, chopped
1-2 tbs chopped cilantro
1/2 tsp cumin
Mix the above ingredients up thoroughly in a bowl and refrigerate.
Send your requests here: ballisticbbq@cox.net
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#BallisticBurgers #BKJani #Copycatrecipe
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You know Greg. Between your 2 channels and the amount of time you have put into these recipes, the ideas, research, etc, you should receive a lifetime achievement award. I’ve been following your channels for many years and you never miss the mark. Thank you for showing up every week and being a good dude brining wholesome content to the world. Thank you.
And thank you for showing up, brother! I appreciate that more than words can express!
Hey Greg, next month I turn 63 years old and one day when I grow up I want your job of making and eating GREAT burgers! Another great looking recipe there!
Congrats, Tom! I just hit the big 6-0 on the 11th. Cheers, brother!
@@BallisticBurgers Damn!!! I thought you were low 50+, seriously!!! How do you work out? A concerned 235lb 43 year old... edit: Maybe I'm just getting old and older people seem younger to me ;) However, I still want to know your workout schedule!!!
Happy early Tom! I hope when I reach that milestone I can cultivate some great burger skills as well. Greg is definitely making me want to! :D
That's a really unique burger. Hey, I may not make it myself but I'm glad you tried it out on our behalf. Your technique is great as usual and that's what matters.
Thanks for watching!
Thanks Greg, that mint chutney looks great! I definitely would build it differently than BK Jani does though, I can see what you mean with that bottom bun starting to deteriorate. Looking forward to giving this a try soon. Cheers!
Yeah, seems I was a bit puzzled about that choice, but it's good. I know one burger place that designed their signature burger so that the bottom bun gets totally ruined. They serve it with a knife and fork.
Hey, Greg! Love your videos! Yes, the way you are pronouncing raita is correct. Keep up the amazing burgers and steaks!
Hi Greg, it's Mike Florence and I trust you and your good lady are well. How you keep finding and presenting outstanding Burger recipes after all these years is amazing. This is no exception. Your own pattie ingredients are just mouthwatering. As for the recipe, well, the Indian style Mint Chutney and Raita is so unusual for a Burger. But there won't be a problem making these in our kitchen, cos my partner is Hindu !!! Namaste Greg !!! Mike.
Thanks, Mike! I'm sure your partner could take this burger to the next level!
Wow Greg, that is different. Looking forward to giving that a go!
Thanks!
Thanks, Gary! Hope you and Heather are doing well, brother!
I'm 100% with you on the burger texture and medium done Greg - Thanks - Cheers!
That may very well be the best burger I've ever seen you make.
I love the red color of the meat and that's the way I like it.
It's perfectly safe when you grind your own meat.
Just drop a lettuce lettuce leaf on the bottom before the mint.
Thanks for watching, appreciate the comment!
I keep thinking it should be a lamb burger with some plain goat cheese would bring it next level. Love your videos, keep up the great work.
Nice work, looks great 👌
Hello Greg,
When are you going to put all these good burgers recipes in a book?
Another fantastic looking burger. Cheers, Greg! 👍🏻👍🏻✌️🍔
This one is a showstopper!
Add some more liquid to the mint chutney, its supposed to be runny. Apart from that it all looked delicious
I think if it was any wetter the bottom bun would have dissolved, so it kind of worked. I was following a recipe, but felt that it needed a bit of olive oil or something. But again, for the burger (with 8 ounces of fatty beef sitting on top) it worked fine. Thanks for watching!
I totally thought mint leaves would have more moisture than they seemed to ie. spinach. lol so I was surprised.
A lot of flavors in those sauces Greg! It was a good looking tasty Burger. Think I'll try that Raita on some grilled chicken. Another winner Bud!
That raita is killer. It's like a tatziki with a bite.
It has to be said…the guitar track you’re using on these recent videos is SO good. Really makes the video. I love it. Great job (as always), Greg.
Thank you for the feedback on that song. I really like it too! Cheers!
That looks so good - the grilled tomato is a nice move
I wish I went to a local burger joint and they just made me a ground wagyu and bone marrow burger recipe because "they had it on hand" lol :P Those sauces were awesome though for this. The slight grill on the tomato is something that makes my ex-Australian inner self love too.
I bet that would also be really good with ground lamb.
Oh, 100%! Cheers, Chris!
I watched another video where the guy went to Pakistan and tried burgers over there. All the food was super cheap because of the exchange rate, and it all looked really good. I've heard that Pakistan has some of the best burgers in the world
Wow! Looks delicious. I would love to make a Hodad’s Style Burger w/ that Beef Patty you made That would be Epic. Cheers & Thank You So Much. Rock n Roll 😊
What a wonderful burger 😍
Thank you Alessandro ! 😋
Those flavors sound so fantastic, it would be delicious even without the bun😊👍
This is why measuring in grams is just the most precise option, as volume can differ by different temperatures and state of ingredient. I know how a small and a medium or large onion looks like, but as Greg said, it's hard to tell which size of an onion is really medium. I know most people love to measure in cups and spoons, teaspoons, but this is not really exact. If you want to get the same result over and over. Get a cheap kitchen scale which also can measure 0.1 grams. They ain't expensive (big A might have them).
Agree 100% on burgers needing to be medium. Yes, I love my medium-rare steaks, but IMO, med-rare burgers have too much juice and the bun gets soggy real quick. Also, gotta season that tomato!!!
Looks great Greg. You should do a crocodile burger. We have a few places in Australia that make them.
I'd be tempted to try that with lamb with all that mint
Sup greg, looks amazing, love grilled tomatoes its like ketchup in summer, we ate and make gyros, falafel, soulvaski(forgive soelling?), middle eastern... My brother gonna flip over this, which is good for me lol. Ever make gyros on a rotisserie? Its awesome, don't have rotisserie anymore 🧟, so do in loaf pan snd grill, anyway lol, the flavors actually make sense! Right about switching raita and chutney, and even store ground i eat med rare, i say why not now lol, tyvm tc 🍔
thanks for the vid! background music sounds a lot like fleetwood mac :)
Thank you for watching! I thought it sounded familiar!
✌️ I totally agree about cooking ground meats to med, med-well, it just tastes better. By the way,, I like venison & good steak, medium Rare too. 😂 Have a great week everyone. Thanks Greg.
Yup! Venison, steak and duck breast. Cheers, Jay!
Great work Greg. I'm wondering if that was completely off the menu and made with ground lamb ❤
They may have an off-menu lamb version? Their entire menu is heavy on the beef except for lamb chops and a fried chicken sandwich. A lamb burger makes since though.
The flavor and texture in a medium burger is different than in a steak, just not comparable
100%. Thanks for watching!
Great video. Cant wait to try this. I was wondering if you could please help with this. I'm having a real problem cooking smash patties in an iron skillet over stovetop. Patty never sticks. I dont know why it isnt sticking down. Even when I press down hard with burger smasher and leave it there for 30 secs, as soon as I take it off the edges start unsticking off the skillet. Im rarely getting good crust. I have no clue what I'm doing wrong. Cooking the perfect patty is actually kind of hard lol. I just want to do it right. Any help would be greatly appreciated🙏ps How long do I keep letting it cook on the other side after flipping (any signs to look out for there when it comes to knowing when its fully ready post flip?) Thank you again for everything. Love your channel.
First off, make sure that skillet is really hot and don't use any oil. There is enough oil in the patty and you want it to stick. I do the first flip when I see those holes forming on top of the patty. By that time it's pretty much cooked through. I'll pull the burger as soon as the cheese melts, or around 9-10 seconds after the flip.
A little off topic, but I've been seeing these burgers called "crack burgers" because they are supposed to be addictively good. Have you ever heard of these? I've seen a few similar, but different, ways of making them. They sound really good. It would be interesting to see your version and learn how these became a burger.
Best burger in NY, and the whole world is at Emilys
czcams.com/video/FT3f9E3z5KI/video.html Did their Emmy Burger about six years ago on my other channel. It was amazing!
Hey Greggy! How bout maybe some kind of lamb burger. Make it the way you like it.
I could make that happen! Cheers, Doc!
I know this is an odd request, but could you do something with the Twice Baked Potatoes Idea? I'm trying to learn some & maybe do it someday. Thanks Greg, 👍.
I can work on that. It would be on the BBQ channel, but I really like the idea!
🙂👍🥂
Hi Greg. I am enjoying your channel. You may have received this request previously, but wanted to see if you could do a Capital Burger copy cat recipe video. Thank you.
Thank you, Brian. I have received a couple requests for the Capital Burger. I'll get that one done, brother!
Thank you much, sir. Looking forward to it. Take care.
the spinning method is a great idea for the grill, now lets figure out a way to do that with more than one burger... hmmm bigger grill?, also would this be considered a burger not like a shawarma or gyro kinda thing?
There really wouldn't have been a problem with a standard 80/20 patty. Wagyu is difficult on the grill, do to the hardcore fat content.
In northern Mexico, the United States and Canada, the Poblano is also known as the pasilla, but elsewhere, pasilla typically refers to a dried chilaca pepper. Poblanos are often dried to increase their shelf life and a dried Poblano is called an ancho.
This drives me nuts because in Texas we call what you guys in California call a pasilla a poblano.
They aren't even close to being the same.
These were much smaller than what we call poblano here in San Diego.
Not my kind of a burger by a long shot, but great video Greg.
But..... Is it your burger by a short-shot??? I get it man, that's why there are so many flavors of ice cream. Cheers!
@@BallisticBurgers It's the cucumbers for me. Since I had Covid, the smell of cucumbers is really off-putting to me.
Not my kind of burger, but still a good video. I like medium cooked burgers and steaks.
thats a biggun
First to comment. 😂
Yet another fine hamburger video..❤
2 smashed 5oz. grass-fed beef patties, half slice American cheese (in between), garlic-butter toasted potato buns, raw Vidalia onion slab, "everybody's homemade" secret sauce, pickles to tase (dill chips). Burger forward, simple. Grilled or stove top. No bacon, no mayo, no mustard, no ketchup, no tomato, no taziki, no salsa, no hummas, no spinach, no lettuce, no grilled onion (yum), no, no, no...Enjoy. Beef. Flavor.
Sounds good!
Almost gyro like.
You might want to try Xi’an Famous Foods Lamb Burger.
Pronounced 'rye-eater'
Raita on a burger,that has to be good,I know it's Indian but it makes me think greek...Interesting
It had a very Greek vibe going for sure. Cheers, Michael!
You pronounced raita correctly.
It’s used to have with a spicy curry to cool your mouth. It shouldn’t have peppers in it, that defeats the purpose.
Rha-e-ta = American English
Unreal that you had all of those high end, expensive grades and cuts of meat "Left Over"! lol Then, to make a burger out of it? Sorry brother...I love burgers but damn you lol
LOL! Surplus from past projects! I was leaning towards grinding five cuts, which would have left me more more vacuum sealed meat. So, I was looking in the freezer and thought, "I need to get rid of this crap!"
Regrettably, this burger is not appealing to me at all.
Yep, same here. I jumped ship when I heard mint.
If you're running short on cumin, but you still miss that taste, just head over to your friendly neighborhood gym, go directly into the locker room and lick a random dude's armpit. 🤣
Sweat is basically Urine... and Cumin neither taste, nor smells, Nothing like Urine. Also, Cumin is the main seasoning in Taco meat. Are you really going to trash tacos?! Seriously dude, your palette (and opinion) is Garbage
Pakistan is flavour king
I recommend to try Pakistani food
Chicken karaahi, seekh kabab, beef nihaari .. all with fresh tandoori naan
and biryani with mint raita and onion cucumber plain salald
Also try mixed vegetable pakoraa (starter) with mint raita
Ras malaiyee - very cold (dessert)
U'll experience bessssst food, best cuisine in the whooole world, I BET
I was thinking for a long time now that you should try some burgers with actual refreshing toppings, other than anything heavy that would just further weigh you down.
Thank you for the comment. This was a nice change for me as well.