Binging with Babish: Good Morning Burger from The Simpsons

We take 18 ounces of sizzling ground beef (Ooh!) and soak it in rich creamery butter, then we top it off with bacon, ham, and a fried egg. We call it the Good Morning Burger. (happy Homer noises) Hey, what’s up, guys? Welcome back to Binging with Babish, where this week, we’re taking a look at the Good Morning Burger. Please stick around after the episode to find out how you can win a trip to Italy with me. Thanks to Omaze. More on that later because for now we got to measure out 18 ounces of beef. This is going to be one truly Homer Simpson appropriate burger. I’m gonna try to pat out a patty that’s not too wide for a burger bun but not too thick to cook in a frying pan, which is impossible, so we’re just gonna make this, which we are of course going to season liberally with kosher salt and I’m tired of pestling my pepper. So I procured a pepper mill from the closest purveyor in my proximity so I could properly pepper my patty. Once we got that patty all seasoned, We’re gonna slice up a little bit of ham that were gonna fry in a little bit of vegetable oil, just so it’s not cold going onto our burger. Likewise, I’ve got my bacon roasting at 375 in the oven. Now I’m going to grease up a nonstick skillet with a little bit more vegetable oil and once it’s Preheated I’m going to carefully (Ow!) our giant burger patty Which I’m going to season antipodally with a bit more kosher salt and freshly ground pepper, and then I’m going to slowly but surely fry it on both sides. Flipping after 6 to 7 minutes, or until it’s got a nice golden crust, stopping to admire my flames. You know what they say, “flame recognize flame,” and then continuing to cook an additional 6 to 7 minutes until it registers 145 degrees fahrenheit internally. Simultaneously in a sideline saute pan, I’m going to fry one sunny-side up egg before spreading a gargantuan amount of rich creamery butter on top of our burger, my best approximation at soaking it in butter as per the commercial’s instructions. Now I’m gonna bring it over to my awaiting burger bun, Do my absolute damndest to get it down on there without screwing anything up. I don’t have much more beef to play with… There we go and then I’m going to top it with three slices of crisp bacon and our slice of fried ham. Last up our sunny-side up egg and mystifyingly no cheese. I guess they’re trying to be a little health-conscious. Speaking of which I’ve been on a diet for a while and my dear trainer friend, Chris, has been subjecting me to all kinds of vegan and raw, and boiled foods, so I thought I’d subject him to the hazards of my workplace. There you go, Chris, this is for all those reverse ass-in-the-air crunches that you made me do in front of the beautiful people at my gym last week. Now as far as revenge plots go, this one didn’t work so well because this was a delicious burger It’s a burger soaked in butter, but it is, of course, total overkill. Why don’t we go for a slightly more restrained Wisconsin-style butter burger? Now for a burger like this, we gotta make our own butter. Which is as simple as filling the jar of a food processor with non-ultra pasteurized heavy cream and running until the fats separate which should take no more than like, two minutes. We’re then going to strain and squeeze the butter out through several layers of cheesecloth, like so. The objective here is to squeeze out as much whey as possible and now we’re gonna take it one step further and rinse it out. Normally, I just do this under the sink, but I want you folks at home to see. We are rinsing the butter in as cold water as is legally available until the water runs pretty much clear indicating that we have gotten rid of most of the whey. So we’re gonna season it with a generous pinch of kosher salt, massage that on in there, and boom! Fresh, delicious, creamy, homemade butter Which we’re gonna use to make an approximation of the butter burgers from Sally’s grill. For that, we need to try and recreate some of their famous stewed onions. So I’ve got two roughly chopped small white onions, which I’m gonna slowly cooking about a quarter cup of olive oil over medium heat for 2 to 3 minutes until just softened, not browned. We want to gently heat these onions and not caramelize them in any way. We’re also gonna add about two tablespoons of our homemade butter and maybe a third of a cup of dry white wine, and then I’m gonna cover and let these stew for 10 minutes. I adapted this recipe from living burger demigod George Motz, so you know it’s gonna be good. 10 minutes is up and we’re just gonna give these guys a little stir make sure that nobody’s sticking to the bottom of the pot, and add maybe 1/3 of a cup of beef broth, and a few twists of freshly ground black pepper. And then we are bringing that to a simmer lowering the heat, covering, and simmering for another 10 minutes. We’re then going to simmer uncovered for about 20 minutes until we’re left with a thick, delicious, onion jam. Try not to eat this with a spoon because it’s going on our burgers, speaking of which, let’s get those made. What I’m gonna do here is sammich 1/4 pound of beef ball betwixt two sheets of parchment paper and use the bottom of a plate, roughly the size of my intended burger, to act as a mold. Because we’re trying to approximate the pre smashed burgers from Sully’s. Now, I’m going to cut the parchment paper down to size and smack this guy face down on a ripping hot stainless steel or cast iron skillet, and this burger’s super thin so just from this point on treat it like a smash burger. Super high heat, season on one side only with kosher salt and freshly ground pepper, flip once nicely browned on one side, and once flipped immediately apply cheese, yellow American is the only way to go. We’re then gonna top with a few tablespoons of our stewed onions and apply a little bit of water to our cooktop before covering, so the cheese can steam and fully melt. While the cheese melts we are besmearing the top of our toasted burger bun with, just, way too much butter like two to three tablespoons worth. Retrieving our completed burger and introducing it to our bun and as they say in Wisconsin, I have no idea what they say in Wisconsin. All’s I know is that this is gonna be a really tasty burger one that I am, unfortunately, not allowed to eat, and since Chris had to leave on an exercise emergency, here are Sawyer and Vinnie to do the taste testing for me. It is a messy, drippy job, but somebody’s got to do it and profuse dripping is a sign that you’ve made your butter burgers correctly, because these things are meant to be swimming in a pool of their own butter, so it’s no surprise that they entered the very messy, but clean plate club. Hey guys. I am so excited to announce that Omaze wants to give you the chance to win something big. They want to fly you out to be on an episode of my show in Italy. This ain’t some awkward hotel lobby meet-and-greet with a few selfies and a dusty Danish nah nah, This is you, one friend, me, Italy, seven days, six nights, hotels and flights included. You’ll explore key master of none locations with a private guide. You’ll tour Modena on a Vespa you’ll check out regions like Parma and Amalfi and then will spend the day cooking and drinking at the world-famous Mamma Agata Cooking School on the Amalfi Coast and then the Trip culminates with a ten-course tasting menu with wine pairings at Osteria Francescana the world’s greatest restaurant. So head on over to or click the link in the video description below, where a donation of $10 will enter you for a chance to win this incredible experience. Best part is every donation will support Meals on Wheels America, an important organization, I’m sure you will agree. Now. This is going to be a very fattening trip, so I’m gonna go hit the gym, but head over to and I will see you in Italy.

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