#WineandspicE: The Burger of 2025 & Perfect Picnic Wines

[Music] Cheers. [Music] It's hot, but we're not in the kitchen. We all talk about doing barbecues and making picnics, but then you think it's so complicated because you really don't know. So, Mei taught me to get a charcoal grill for a few bucks, literally. And uh I want to see the magic outside of the kitchen. We've seen magic in the kitchen. Now, Mech is going to show us magic outside of the kitchen. Okay, Mechy. As you can see, this has a beer cap. Oh, nice. So, this is called the pet. It's fresh. It's exciting. It's summer. It's for the picnic. That's why I brought it. Time to the picnic. Oh wow. It's lemon fresh. It has fizz. This is beautiful. It's like when you don't want to drink beer cuz to get a beer belly and you want wine, right? You going to eat meat, you want wine. This is like a beer wine. >> This is so refreshing and zesty and lemony. >> Yeah. >> Grapefruit. Like all that beautiful acid fruits. >> So Mackie, I held up my end and I brought a great bottle. We brought a few more. Now, what's yours? >> So, today we're going to be making beef aras. Now, for those who don't know what beef aras is, it's basically ground beef. We mix it up with different flavors and we stuff it into pa and then you can bake it or you can grill it. So, when you make a burger, right, when we're doing burgers, we put it on the grill. most of the fats and the juice of the burger is going to be leaking down into the grill. >> Okay. >> And this because we stuff it in the the the pa and we're going to grill it with the pitha. So the pitha is going to soak up the fats and the juice of the beef and then we whipped up some beautiful fresh tina. We're going to cut up a real nice classic Israeli salad. And with this wine and with this weather, we're gonna have >> pinch and the olive oil, >> we're gonna have a beautiful picnic. >> I'm excited. >> So, I got over here some mini pizzas. You can do with big ones. Cut it in half, cut in quarters. For the picnic, we decided to go something, you know, friendly, easy that we can work with. Take our pitha, cut it in half, open the pocket. Now, right here, I got a mix. The recipe will be below. Check in the description. Ground beef, chopped up some onions, some garlic. I put in some whole grain mustard, some fresh parsley, and some of the pinch post brisket rub. Now, all you got to do is fill the pocket. Just like that. Fill it up. Squeeze it. Make sure that it's nice and full. There you have it. >> We've been doing it for a year now. >> More. We didn't let it We did it already last year nine days. >> So this is >> this Rashuna is going to be like a year. >> So this is the 13th episode. >> Something like that. >> Something like that. Look after a year. I'm finally learning. Now you could do this at home for dinner. This is easy in the oven. It's cool on the grill. Gives a nice char flavor. And one of the benefits that we also like to add is that it's great for adults and it's great for kids. One dinner, everybody's happy. >> Yeah. So, Mechi was really thinking about something that kids will enjoy also. We were thinking of doing two separate dishes and and we thought that it will be complicated. So, we came Mechi actually came up with something that could be great for adults and great for kids also. It can be the wine. So, we had to come up with this and it's trendy. So, we're going to put some olive oil right in here because we're outdoors. We're making use whatever we have. And with my hands, I'm going to brush I'm going to brush the side of the pizzas just like so. That's going to keep it from burning to get nicely toasted. Moisten them up. There you go. Just like that. [Music] And you want a good olive oil for this. Not just any olive oil. >> Exactly. >> Olive oil. Let's do this. So, we got our coals down low. We don't want a fire. It's hot. It's perfect. How do you know when it's hot enough to >> when there's no fire and the coals are nice and orange? Then we know we're ready. Let's lay these down. [Music] So, there's no fire burning it, but it's hot. Nice heat coming off the coals. [Music] Let's close that up. And now we drink. We drink. Yeah, we got to drink. And while that cooks, we're going to leave it for just a few minutes. 3 minutes, 4 minutes on each side. That's it. That's it. Because it's a thin piece of meat. And we're going to let that cook and we're going to make a fresh, delicious Israeli salad. Cheers. Israeli salad. Fresh tomatoes, cucumbers. Got some red onion. Got some fresh parsley. We're going to go for a nice nice dice. We're not going to go too small on these cuz we want a nice salad. >> Floor is yours. What's the worst that can happen? >> Nothing. You said nothing. >> Small. Why not small? >> Because sometimes if we make it too small, it's going to be too small. I just wanted a chunky salad. >> Okay. >> So, first things first. >> Ready? >> No. No. You did great. Just try to watch. No, no. Keep your fingers always out of the way of the knife. >> Obviously. >> Perfect. >> Tada. >> Okay, >> that was good. >> We're on to something here. >> Yes, we are. >> I went to cooking school. The year of cooking school. >> This has been there for around 4 minutes. No, >> three minutes, I would say. Let's flip these guys over. >> How do you know when it's ready? You see like the lines on the pizza? >> Well, it's not ready yet. >> Yeah, I see. >> But we're going to do both sides. >> Mhm. >> We'll come back and then we're going to flip it on the meat side also for a little bit. It's a picnic. >> It's a picnic. So, we got some Persian cucumbers. Cut them up. This is called This is called rock and roll. This motion of the knife is called rock and roll. You rock and you roll. Simple, easy, and takes time to get used to it. To do it this fast, but once you get used to it, it's your best friend in the kitchen. Rock and roll. Rock and roll. Rock. >> So, what's the easiest way if you want to learn to cut like that? What would you What would you tell people? >> Do what she just did. >> Just a knife. >> Keep on doing >> and start it. The more you do, the better you'll get. Traditional Israeli salad was red onion. We're going to do some red onion on this one. Let's peel this first. Cut it down. I think that's enough for us. Now, see how the lines are going this way? We want it to be in pieces. So, we're going to start off at this end like this. Then, we're going to straighten out our knife. Now that we came to the top, scoop it down. You have it. Onions done. This is art. You could just watch him cut. It's to perfection. Fresh parsley. Just crumple it up the best you can [Music] and then just chop. Fresh parsley. Nothing like it. Let's get some lemon going. Olive oil. Believe it or not, main component of Israeli salad is a good olive oil. And I think me is using this olive oil also because he stands next to me. But the real reason because of the naughtiness and it has a little >> You don't stand next to me at home when I use this. >> It's true. After every show, he's like, "Can I take it home?" Yes. >> Like, of course. >> And we're going to finish it off. Three seasons blend from Pinch, which is salt, pepper, and garlic. >> Tell me if something's missing. So good. >> There's nothing else. >> It's fresh. >> It's summery. It's healthy. It's alive. Got the lemon, the parsley, the good olive oil. Let's go check our aras. >> We should be done. Just for a final touch, we're going to lay it down on the side of the meat just to give it a little sear. Let's go, Mo. You want to bring that cutting board? >> Aras, let's do this. Beautiful. Juicy kick. Wow. Tottenham. >> This is the 2025 burger. The burgers of year 2025. Look at that. Juicy. It's delicious. All the fats in the pa. Nothing got lost. Flavor packed. Let's go eat now. I made this prior. We'll post the recipe on the bottom. Delicious. Tina is going to fit so beautifully. It's a picnic, right? We're getting dirty. We're going to grab some of our fresh salad. Just like that. If we're going Mediterranean with the tina, with the haras, with this Israeli salad, nothing goes better than some olives. Put some on your plate. [Music] >> Mo, >> that's for you. >> Let's do this. Finish this glass cuz we have something new and fresh. Ooh. I picked a wine from Rome. It's an area in France. It's like a lighter red, so I think it will go perfectly with the picnic. You'll be the judge. So far, so good. Right. So far, these wines that we tasted today, they're like, it belongs here in the park. It belongs by a picnic. You see, it's a You're going to love the nose. Did you pick them because they're very fruity? Is that the Is that the idea today? >> Because it was light and also aromatic, right? with the food that you have now. And it smells fresh. It smells delicious. You have salad, but I wanted to give a little I wanted to give a little add-on, but also nothing so heavy that it will overpower the food. >> I'm looking forward. This is a must. You see what I told you that it's light, but yet it's full of flavor. >> Like I am. >> And now we eat for the moment of truth. Where do I start? >> Just grab one. Cheers. [Music] Wow. Making this a rice is easy. It's simple. You buy ready burger meat. We season it up with the recipe that we're going to provide. Use a good olive oil. Use some pinch. Drink some good wine. Please. It was so nice seeing the feedback from people sending in that. >> Thank you so much. >> We love it. And it put it puts me and me also to work to try to do it better and also try to give it over like be a better reba. And also people for you guys that's me messaging me where you can get pinch and olive oil ask your local managers in the grocery they know where to get it. >> Exactly. And for that until next time have a happy healthy summer. Cheers. [Music] Not the real. Not the building. [Music]