Original Video: Making a dank bacon cheese burger part one

It's burger time. We got country crock originals, some 80% lean 20% fat beef patties. We got our pan which helps contain the grease, turn the fan on, to go light. There are 80-20 beef patties. We've got four of them. We're going to make a ag-roll, bacon, cheese burger. Second attempt. A bit cleaner with it because the pan has been scrubbed clean of all the grease. Sure start with the fresh pan. They're only to do one pattiesaddy so it makes the burger easier to stack. As always we're going to be using our seasoning for Mr. Alex Vigner. Check out his glass on Instagram. He was a glass blower and he's awesome at it. He's awesome at it. I got the pan plugged in before he turned it on to a medium heat. We're going to splash it with some goodies for our burger paddy. And this burger paddy grease will be used to cook our bacon grease and that will be used to cook our Friday grease. You don't need a whole lot because butter, because the country crock is it's going to create a a burger patty. They're going to wrap these up and go back in the freezer. The bacon I have for this cheese burger is super delicious. It is a black label cherry wood thick cups of smoke of bacon from the Hormel company. It is got a resealable ziploc pouch. Very handy for keeping your bacon fresh longer. I like that. country crock butter spread, we should add a little, really slow sum. But you know about that drink, combo, YouTube, that peach bond, drink combo, I did, created a very delicious, swirley effect, very delicious, so far as has a cup,, swirily effect, very delicious. Cigars has a cup. The saute, our burger paddy, we're gonna add some crown oil peach. Check out the Nigerian combo. We're gonna use this for our bacon too, so in the poor little thick on that. Next to our conorellae peach, we're going to add some peach knoffs. We're going to add peach monster, zero sugar, for that caffeine. That's plenty of dream calm before we get it for. Who wants to be adding cheese and egg rolls too? But wait, hold off on the fucking egg rolls until we come to that part. I want to give you a sip and we're going to eat seasoning and beef. First we must bless the pan with a belittly ledger in combo now. I don't know if you can squeeze all of that. I'll talk. I'll talk. I don't need a whole lot of seasoning. No signs first. side down first on top of that butter and that whiskey which is going to cook off on our panity. And to the top of our panity we're going to add a sprinkle more of our occasion seasoning. Why splash? I'll do it yet because it's spicy. Now we're going to try that on to a medium and a gob of my country crock to the chop of that. We'll get to cooking up that beef patty and flipping it. I want to plate the burger patty onto our clean plates. The bread we're using is big white. The thick white bread. Vuck races on. We'll come back to that butter if we need it, but I like using country crock original to cook beef and bacon and ready to sizzle and cook. That's a good look here too. All that butter is going to melt when we heat up that pan to a medium right there. Perfect. The fan turned on in the containment grease, we're going to put the lid on. In turn the grease we're going to put the lid on. You don't want to periodically flip your burger paddy but we'll come back to that. We're going to make a whiskey themed burger with egg rolls and pepper jack cheese and barbecue sauce. That peach whiskey will taste good with that cherry bacon, I reckon.