The ALDI Elite Double Cheeseburger Is Here! | Amazing Double Cheeseburger Recipe!

The ALDI Elite Double Cheeseburger is here! Two 5-ounce ground ribeye patties, melted yellow cheddar cheese that was aged for four years! Melted goat milk cheddar, topped with crispy prosciutto, sliced dried fig, sliced shallot, brioche buns toasted in Wagyu beef tallow, and a special “Elite Sauce.” This burger goes down as one of my favorites, and it’s so easy to make!
Spray Wagyu Beef Tallow: https://amzn.to/48GmDmw Other Wagyu Spray Options Below
Cornhusker’s Brand Wagyu Spray Tallow: https://www.walmart.com/ip/Cornhusker-Kitchen-10-oz-Wagyu-Beef-Tallow-Cooking-Oil-Spray-Canister/17756802978?classType=REGULAR&from=/search&wmlspartner=wlpa&adid=22222222222000000000&wmlspartner=wmtlabs&veh=sem&vtcWeb=Rq7YjUjXqbE0EtNw615guk&expiryTime=1764364304801&c=mWebSmartBanner
1.5 Pound Wagyu Tallow: https://www.walmart.com/ip/Wagyu-Beef-Tallow-Premium-Rendered-Tallow-1-5-lb-Tub-Rich-Buttery-High-In-Nutrients-Cornhusker-Kitchen-Made-in-Omaha-NE/986334597?classType=REGULAR&athbdg=L1200&adsRedirect=true
Send your requests here: ballisticrbbq@cox.net
Burger Gear Picks:
LEM Meat Grinder: https://amzn.to/393ui00
My Book: https://amzn.to/2HI6tMg
My links: https://www.amazon.com/shop/ballisticbbq for my Gear Picks!
Blackstone Griddle: https://amzn.to/2UuGfEH
Burger Ring: https://amzn.to/3mZdMT3
Burger Paper Squares: https://amzn.to/2wyvDL8
Best Burger Flipper: https://amzn.to/2UY6D97
Spatula Set: https://amzn.to/2V9HABk
Ballistic Smasher: https://www.cast-iron-grate.com/smash…
Burger Flipper: https://amzn.to/2HbksgS
Trowel Burger Flipper (Or make one) https://www.katom.com/135-16530.html?…
Blackstone Griddle: https://amzn.to/3580agj
“Steak Weight” https://amzn.to/3lUBA9n
Ballistic MoJoe Griddle https://www.mojoegriddle.com/shop/bal…
Ballistic Griddle https://www.cast-iron-grate.com/bbq-a…
ThermoWorks Thermometers Listed Below.
Thermoworks Thermopen One https://alnk.to/4MCRiy8
Classic Thermopen https://alnk.to/881fWcq
Thermoworks Smoke X https://alnk.to/d3EtoWs
Thermoworks Smoke https://alnk.to/fHnQ7cp
Thermoworks Signals https://alnk.to/4fSAm8v
Square Dot https://alnk.to/cb4GuUI
ThermoPop https://alnk.to/1XYJBBT
ThermoWorks Signals BBQ Alarm Thermometer https://alnk.to/ei3MgMS
ThermoWorks DASH https://alnk.to/2jOfzmb
#BallisticBurgers #aldi #burgerrecipe
ballistic bbq American cheese fast food. How to cook a hamburger. How to cook a cheeseburger. How to grill a cheeseburger. How to grill a hamburger. How to make a hamburger. Easy hamburger recipe. best hamburger recipe. Ballistic BBQ Burger. Ballistic BBQ Cheeseburger. Copycat Burger. Copycat Cheeseburger. Wood Fire Cooking. Easy BBQ burger. First we feast. FWF. The Burger Show. FirstWeFeast. smashburger. onion burger. stone cold burger. fresh burger. cheeseburger. blackstone griddle. Rib burger recipe. Texas burger. Onion burger. Sid’s diner. Sonic. McDonalds. Burger King. Whopper.
00:00 – 00:11 Intro
00:11 – 01:20 Burger Inspiration
01:20 – 03:36 Grinding Ribeye Steak
03:36 – 04:10 Ribeye Hamburger Patties
04:10 – 05:24 Burger Sauce Recipe
05:24 – 08:16 Cooking The Burger
08:16 – 09:19 Building The Burger
09:19 – 12:29 Taste Test
12:29 – 14:10 Closing

Today on Ballistic Burgers, I’m going to be cooking up the Aldi Elite Double Cheeseburger. Let’s get going. So, this video is literally the result of my shopping at Aldi and trying to draw some inspiration from the ingredients. I didn’t want to do a copycat on this video. I wanted to do something that I came up with. Um, so I went to Aldi, walked the aisles, saw some ingredients, got some inspiration. The result is what you’re going to see today. With the exception everything I’m using in this video I bought at Aldi’s with the exception of the mayo. This is going to sound like who cares to a lot of people, but so I’ve been doing, you know, videos counting ballistic barbecue for a lot of years. And the mayo we have out here in California is um Best Foods, which is Helman’s. It’s the same company, just a different name on the label. And I’m always hearing Dukes. Dukes. Dukes. Dukes is the best. They have Dukes now here in Southern California. So, I’m stoked about that. This is going to be my first time having Dukes. So, anyway, it’s going to be a part of this video, but everything else is from Aldi. We’re going to kick it off with a grind. And this is a very nice ribeye steak that I found at Aldi. Very well marbled. And I would definitely grill this up and eat it as a steak. But I wanted to make a This is going to be like a kind of a gourmet, a little bit of a bougie burger, but very, very simple. I mean, it’s going to be a very approachable. You’ll see it’s going to be I I always use the words, you know, um simple yet elevated. That’s that’s what this is going to be. Um I never mentioned this on I don’t think on Ballistic Burgers, but I actually did a video um back before I had this channel on Ballistic Barbecue on basically burger basics, making burgers. And one of the things that I wanted to mention on this video is when you’re grinding, it’s very important to keep everything cold. So, this meat is right out of the fridge, cold and components of your grinder. Um, for this video, I threw this whole assembly piece here, which is, you know, the the the tube or whatever you want to call it, um, with the grinding plate, the blade, and the augur. All that went into the freezer. So, this is very cold. The reason is, you know, you’re generating friction inside this grinder as it’s working, and you can actually start melting the fat. Um, honestly, this is really cold. I’m only grinding one steak. So, wouldn’t have a problem with it on this video with this grind, but it’s a good practice to, you know, get in the habit if you’re going to be doing grinding. Get everything really, really cold. So, I have it all loaded up with meat. I’m using the smaller grind plate. All right. I’m going to clear out the rest of the meat in this uh grinder here. Then what I’m going to do is portion it out to where I have two equal amounts. And those are going to be the patties. I’ll tell you how much they weigh once I get it portioned out. And here’s what I ended up with. Two gorgeous patties, 5 oz each. And you can see the fat content. This is ground ribeye. It’s going to taste amazing. And and I was thinking about it. I paid $20 for the steak. So the meat in this burger is 20 bucks. But if you went to a nice high-end restaurant and got a burger similar to what I’m doing for you today, it’s going to be probably chuck and it’s going to be over $20. These are going to go into the refrigerator. And now we’re going to make a really simple, really elevated burger sauce. I have here about a half a cup of that Dukes mayo. I’m really not going to be measuring here. So, for those of you who want precise measurements, I apologize. I’m just sort of riffing, just adding ingredients. So, to this mayo, I’m going to add a little bit of lemon juice, little bit of lime juice, some capers, some diced pimento peppers, little fresh chive, little bit of paprika, some freshly ground black pepper. Get this mixed up with my plastic spoon. It’s a very small little bowl here. You can really elevate a mayo just by adding a few simple ingredients. Check this out. This is really good. Here’s what it looks like. Digging on this griddle’s all preheated. Let’s cook a what did I call it again? An Aldi Elite double cheeseburger. Medium high. Medium. First thing I want to do is lay down a little bit of oil. And check this out. Got this on Amazon. This is Wagyu beef tallow in a spray bottle. And the only ingredient is rendered beef fat. So this is this is a dream come true right here. So on this side on that medium side, lay down some pushcido to kind of crisp up some pushcuto here. This is going to be like a my elevated bacon, so to speak. Seated bio on there. Two patties, salt, pepper. So, you can see it’s getting a little wet looking on top. That means the steam is seeping through. We can flip these burgers now. Oh my gosh, look at that. Okay, this is a 4year aged sharp cheddar that I graded in the house. And I like to grade these type of cheese. They melt better. And this is a goat cheese or goat milk white cheddar, which I have never had. And on that, I’m putting some really thinly sliced dried figs. I bought these at Aldi. These are nice. They’re soft. They’re good. It’s going to be great topping on this burger. Little balsamic vinegar glaze. Little water. A lot of water push down. This looks really freaking good, guys. This patty’s down and that toasted bun. So on top of this burger, putting down some very thinly chopped or sliced shallot. Just wanted that crunch and a little bit of a bite on that top bun. That killer. That sauce and crown this gorgeous burger. And I give you the Aldi Elite Double Cheeseburger. This thing is beautiful. It’s funny. You know, after I put the crown on it, I step around to kind of make some adjustments on the camera, just make sure it’s going to be a good shot. And it was almost shocking to me how beautiful this burger looked. I mean, look at that. That pushcido hanging out. Cheers. This is juicy. And that is that is ribeye drippings right there. Where to begin on this burger? First of all, buns are so soft. You get that nice toast, but you’re biting in and you’re getting that really hot, juicy burger right off the bat. And then you’re getting that really thin crisp saltiness of that pushcido poking out between the two patties. The cheese, it’s a little bit more on the, you know, the sharp side, but that goat milk cheddar is definitely a lot more mellow than this fouryear aged yellow cheddar. Um then on the the mixed in with that white cheddar, you know, I have those figs and that balsamic vinegar. So, it it’s really interesting because you’re not like getting that harsh like a strong fig flavor with every bite, but what actually happens is when you’re eating it, all of a sudden, you’ll feel, you know, the little teeny weeny seeds that those figs have, and then you’ll get a pop, just a little slight pop of of like sweet fruiness. Um, I mean, it’s really, really good. And I’ve done burgers with where I used like a fig jam in there, but I’ve never done it like this. these little teeny, you know, they’re they’re dried figs and they’re very small and I just sliced them up. So, you’re just getting them um during the eating process if that sounds if that makes any sense at all. You know, eventually you’ll get that little ping. There’s a little fig bite. Um it’s good. And again, dried or ground ribeye, it’s really hard to beat. I mean, I’m a ribeye guy. The sauce, first of all, yeah, Duke’s mayo is good. I tried it, you know, without any thing mixed in. It’s definitely a lot different than, you know, the Helmans, the best foods that I’ve grew up with. So, I’m really happy we have that here. We have that here now. And we have um the um what are they? Those potato rolls, Martins. So, but the sauce turned out really good. I’m glad I put the thin shallot on there because it definitely needed a little bit like of a crispier texture like not crispy like bacon but you know oniony. So you’re getting a little bit of that oniony kind of a flavor and then that fresh raw crisp you know bite. But the sauce turned out really really good. I I’m digging on the sauce. Simple. You know, it’s getting a little acidity from the citrus, getting some acid from that that balsamic. Definitely making my favorites playlist. This is a good burger. Really good burger. Um, I do not have anything negative to say. You know, I was thinking, should I put some more vegetable on there? Some like shredded lettuce, tomato. Nope. I’m glad I didn’t. Didn’t need any of that. It is a perfectly balanced burger. And the shallot alone just gave it the veg requirement that I needed. So don’t need anything else on this burger. It’s it’s killer. And you don’t have to make this using ribeye. By the way, if if you want to try to make this, use whatever ground beef you want. Chuck is fine. I definitely would love to hear some feedback if anybody makes this burger. And if if there’s ingredients here you don’t like, just don’t just omit them. Don’t use them. Make this your own burger. This that’s the whole point of this channel is to inspire, not really to tell you you need to make this burger, but you need to make this burger. Yeah. Anyway, if you’re new to the channel or if you just haven’t subscribed yet, please consider hitting that sub button, ringing the notification bell, thumb it up if you like it. How could you not? This burger is killer. I I like it. Um I appreciate you stopping by. And again, if you have any suggestions, requests, whatever, please leave a comment. Best way for requests or to email me, I have the my email address down in the description box below. I’ll see you on the next video. This is This thing’s going going gone once these cameras are off. Take a look now because it’s going to be gone. See you on the next video. Cheers.