Is The Father’s Office Burger Any Good? | Father’s Office Burger Copycat Recipe!

In the year 2000 Chef Sang Yoon created Father’s Office in Santa Monica, CA. This gastro pub has grown to three locations and are famous for Chef Yoon’s Office Burger. In this video I recreate this “chefy” burger using dry-aged chuck from Porter Road https://shareasale.com/r.cfm?b=1191316&u=2007657&m=80197&urllink=&afftrack=
Onion and Bacon Jam
20 ounces of chopped bacon
10 Cups sweet onions, sliced thin
3 Tbsp Cogniac
Salt and Pepper to taste
1/2 tsp ground sage
1 bay leaf
1 cup white wine
6 cups beef stock
1/2 tsp white sugar
Cook bacon in large oven safe pot until fat is rendered and bacon is cooked. Remove bacon from pot, and set aside. Brown chopped onion in rendered fat until golden brown. Remove onion and deglaze pot with a mixture 1 cup beef broth and 1 cup white wine, using only enough of this mixture to effectively deglaze. Place the onion and bacon back into the pot, along with the remaining 5 cups of beef broth. Add Cogniac, sage, bay leaf, salt and pepper to taste. Cover pot with lid and place in oven preheated to 275ºF (or slow-cooker) and cook for 12 hours.
After the 12 hour cook, reduce mixture on stovetop until it reaches a jam texture. This can be done in batches.
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today on ballistic Burgers I’m going to be cooking up one of my all-time most request burgers out of the LA area the office burger from Father’s Office let’s get going so Father’s Office is the creation of Chef sing Yun opened up in 2000 in Santa Monica California since then there are now a total of three locations against Santa Monica Culver City and downtown LA he added a burger to his menu it’s a it’s a gastro pub in the year 2000 and that burger act blew up um several Publications were naming it best burger in La best in the country um I think Yelp voted It Best in the United States um lines forever waiting for this burger and uh to this day I mean it’s 24 years later it’s still mentioned in LA’s Top burgers Chef Yun is very secretive about the burger but I’ve watched a lot of interviews with him and he said that he built it around his love for French onion soup there’s a compot on there it’s a onion bacon comput that he makes and he’s very secretive about that I know in one of the interviews he said that the onions are cooked for 12 hours so I kind of wrapped my head around his thought and I and I was kind of not that I’m a chef or anything I’m not but I was thinking what would I do if I really loved French onion soup and I wanted to build a burger around it I would make french onion soup and then reduce it into a compost and so that’s what I made up my mind that I was going to do but since it is in La it’s like little over 2hour drive from here I really wanted to make sure that before I jump into this Recreation that I got to try their burger so last week my wife and I went and uh I had the burger stick around to the very end of this video after I kind of review my creation I’m also going to give you my thoughts on the actual office burger from Father’s Office uh in La um but it’s an interesting burger like I said it has that compost uh they’ll only cook it one way you you have no options it’s their way or the highway basically but it’s uh 8 ounces of dry-aged beef with two cheeses melted Greer and mayag blue cheese then um it’s topped with that comp po arugula and then the buns and the buns are lightly toasted with garlic butter and it’s very interesting in that it’s oblong shaped Burger but so the first thing you’re going to have to do because it’s 12 hours of cooking this onion soup um is make the onion soup and I based my compost off of a um onion soup recipe it’s a Julia Child’s recipe and I didn’t make her recipe for btim but I was using it as a guide for ingredients so I kicked it off with rendering out 20 o of bacon now there’s no bacon in Julia Child’s recipe but there is in the uh office Burger I used an enamel cast iron pot for this and once that bacon was rendered out I removed the bacon sat it aside left all that rendered fat in there and then I started caramelizing the onions I I wanted to Brown the onions a bit uh I use diced sweet onions I’m not sure what Chef Yun uses but you want to develop some sweetness he says he’s not adding a you know he’s not making like a sugary Jam he’s allowing the sugars from those caramelized onions to do all the talking so I used 10 cups of diced sweet onions and I actually had to kind of caramelize them or brown those onions uh batch by batch so I was going like a little over three cups uh per batch until they were all browned once all those onions were browned I de glazed the inside of that pot I mixed up um one cup of beef broth and one cup of white wine I’ve used a little of that to deglaze it once it was deglazed I threw those onions back in the pot poured the rest of that white wine and beef broth in there all that beautiful bacon along with five additional cups of beef broth then I added 3 tspoons of conac 1/2 teaspoon of ground sage one bay leaf and a/ teaspoon of sugar now that’s part of Julia Child’s recipes and it believe me 1/2 teaspoon amongst all that onion is not going to make that much of a difference I uh put the lid on it I had the oven preheated at 275° and I cooked that for 12 hours halfway through I took a peek and I stirred it it’s amazing what the way this tastes I mean it’s just as a soup it’s really good especially with all that bacon in there um so after it was done what I did was I removed removed a portion of it and reduced it in a pan to where it was the consistency of a compost and this is what I ended up with you can see it’s extremely deeply rich brown color and it is good um not too too sweet uh there is some sweetness there from those onions um more on the beefy bacony Savory side but anyway now let’s form that oblong Burger so I said before on this burger that Patty is 8 O A half a pound of ground drage chuck I just happen to have some dryed Chuck from Porto Road and I ground it up last night this is an 8 O portion in one of Chef yun’s interviews he said it’s very difficult to get dry age beef at home it’s not again uh I’ll have a link down below if you want to check this out but it’s really not that expensive either to get you know drage Chuck so I’m starting out with a circle and I’m going to form it into that oblog shape and you’ll see the Buns I’m using but this is a for the size of the buns and when I went there in person I was really surprised at how small the Buns were for this big thick Patty you know on TV things look larger than they are I think including actors they look a lot taller usually all right so I’m just going to kind of shape it into that kind of a football shape there we are I’ll show you the Buns that I’m using right here you can see it’s pretty much the same size as the bun so I did a good job Chef Yun um I don’t know what he’s using it’s kind of I guess a French roll but it’s a soft crust it’s not crispy um and what I bought was now I wanted a bakery roll I didn’t want to buy something that’s you know in a package so this is from my grocery stores Bakery they’re selling these as Balo rolls um we have some you know Mexican marcados around where I live and it’s a little bit this is the texture of this is more Kaiser rolish but they’re really good rolls and I think it’s going to be a perfect match for this burger so I’m going to season this with some kosher salt some fresh ground pepper now we’re ready to cook a burger for this roll I have some melted butter with fresh garlic in here I’m going to just give it a little paint job here there we go so I’m using an infrared Broiler here at home you could use a toaster oven or The Broiler in your house you don’t need an infrared Broiler that’s what they’re using at the restaurant so I have one of these little they’re for the outdoors so I’m using it I’m going to get a little toast on the bread here what we really want to do is just kind of get the fragrance going on the on the garlic that’s it see it’s a very light toast so they’re grilling their burgers there at Father’s office as far as the Patty’s concerned they are cooking to order but the preferred way they want it served is medium rare a little bit more salt a bit more pepper there a little turn [Music] here all right all right now this is going to go onto our bun and on top of the Patty putting that shredded grer this is freshly shredded grare this is the good stuff came from Switzerland and I grated this myself so this isn’t grated pregrated cheese now we’re going to add this is that may tag blue cheese this is funky one thing I found out when I bought this is that it is actually owned by the family the appliance Fame they have a it’s mayag mayag Farms they make cheese too cheese and washing machines who knew now from [Music] here they use what’s called a salamander which is basically an infrared Broiler in their kitchen again I have this is a schwank schank’s the the company that actually invented infrared technology but I have this in the backyard here it’s great for searing but you can do this again in a toaster oven or in The Broiler in your oven you do not need to buy equipment like this to make this sandwich yourself [Music] there we are so the next thing is that compost that bacon onion Jam this is all heated up now we’re going to add a arugula if you’re in like Great Britain you guys call this rocket it’s kind of a pepper Letty green I guess you’d call it they had a decent amount of this now they crown it and there we are the office burger from The Father’s Office let’s cut it in half see how we did um like I said they serve their’s medium rare I’m not really a medium rare guy this was on the grill I pulled it it was probably about medium rare when I pulled it it’s came up in temp just from that infrared Broiler and I’m not going to cry if it’s not medium rare but we’ll see actually that’s perfect for me that’s a medium leaning very much towards medium rare for this meat this quality of meat and everything I’m fine with this I mean just it is extremely juicy just look at that like I said for me if I’m going to have a burger more on the rare side this is where I want it so I’m happy with that let’s give this a try cheers it’s a really good burger I’m going to take some grief for this but I’m actually going to say I think my burger is better than the one I had at Father’s office and let me explain so again we went there last week is over 2hour drive to get there very excited I’ve seen so many reviews of this so many people raving chefs raving about how awesome this burger is so my expectations were Way High um we got there we I mean I’m saying things I don’t need to say anyway I had the burger at the uh at the gastro pub and um I was just I felt a little let down and I I’ll tell you why um it’s a very cheffy Burger obviously you have no choice you have to if you order the burger you’re going to get it this way regardless my wife she doesn’t like blue cheese so she had something else um so let’s think about this here you have drage beef which has a bit of a funk to it all right um then you have grer that has a bit of a funk to it then this mayag blue cheese which has a lot of Funk to it um I just felt that from a perspective of balance it needed something else and I think what kind of disappointed me was their their compo that onion bacon compost it was just a little too Savory because basically it’s Savory on top of savory on top of savory there there wasn’t really any contrast um mine and I think it’s the sweet onions I don’t think that the chefs using sweet onions my compost a little sweeter I than I can say this than his or at least the burger I had in La um and it’s balancing this out better so um this is good his is good I don’t think it it’s great it’s not as great as everybody is raving about and maybe it’s just me personally but I just thought it was way it was like Umami on top of umami I mean Umami is it enhances flavors but he really didn’t have any non- Umami flavors for it to enhance so it was just funky funky funky and um yeah I felt a little let down by that burger this on the other hand um I I don’t think it really needs that blue cheese I think with just a Grier you’re good um it’s uh with all those those cheeses and then you know the seasoned Patty it’s and he sees is his with salt and pepper it’s very salty but um like I said this is good and the meat this this dry Chuck is is killer so anyway that’s it in a nutshell I’m extremely happy with this copycat I think I nailed his vision um and it tastes very much like his but the onion I said is just a little bit sweeter which I think makes it better that’s my opinion um but I’m I’m extremely happy with this uh it’s a lot of work doing this you have to do again that onion compo you need to do that at least one day in advance I did mine two days in advance just to make sure that I had it down and did the reduction and everything but um it’s not really that complicated it’s just a lot of time spent making this burger but happy with everything happy with the bun selection um that that drage the drage Chuck is um perfect for a burger this is good anyway thank you for stopping by keep those suggestions coming in now there’s a couple copycats on this burger already out there and there’s not one that I I think touches on the actual Burger u in fact the one video copycat that has 2.4 million views they used grape jelly in their compost so if you want to help me out share this video let’s try at least to come close I I’m never going to reach two two million on a video but we can try anyway if you’re not subscribed hit that sub button ring the notification Bell thumb it up if you like it I hope you did and I’ll see you on the next video cheers [Music]