The Big Kahuna Burger Commercial & Recipe

As a marketing ploy for the new television series version of Robert Rodriguez’s From Dusk Till Dawn the fine minds at El Rey Television have released a pretty great spoof commercial.

In homage to the original film version of From Dusk Till Dawn and numerous Quentin Tarantino, the company came out with this clever commercial for Big Kahuna Burger.

For those of you who need a refresher as to why this is a significant commercial, here is a look at the Big Kahuna Burger’s most famous scene. The scene, from Pulp Fiction, features Samuel L. Jackson indulging in the burger in question, just before getting down to business. Famously saying of the burger, “that is a tasty burger!”

And here is a recipe from Shortlist.com and Dave Watts, head chef at The Cotswold House Hotel, as to how one would make their own tasty Big Kahuna Burger at home.

"Makes 12 patties at 160gm eachPreparation time: 20 – 30 minutesCooking time: 5-8 minutesIngredients3 x Large onions (peeled and finely diced)75gm Cotswold gold rapeseed oil1x pinch salt2kg minced Chuck steak from 21day dry aged beef3 x large pinch saltGood grind of fresh black pepper20g Worcestershire sauce5g or 5 x shakes of fish sauce (adds a great salty flavour, don’t let the name put you off)3 x heaped dessert spoons of Dijon mustard5g or 3 x large sprigs Tarragon picked and finely chopped70g curly parsley (30g picked weight) finely choppedTo finish/ garnish4 x gherkins/pickles (thinly sliced lengthways)Spicy tomato relish12 x large white burger baps (we make our own but you can buy great quality baps from your local baker)Suitable melting cheese to your taste. I use Ogle Shield which is a fantastic unpasteurised Somerset jersey milk cheese, perfect for that melting, glossy, gooey burger cheese. MethodPlace the oil, diced onion and a pinch of salt into a heavy bottomed pan, place onto a medium heat and cook, stirring occasionally until golden brown. This will take 20-25minutes. Be careful not to burn the onions; as they start to colour they release more sugars and will stick to the pan and burn more easily.Whilst the onions are sweating prepare the herbs and the other ingredients to add to the mince. Place this all into a large bowl and add the mince. When the onions are golden brown remove them from the heat and allow them to cool to room temperature. When the onions are cool add them to the bowl of mince and mix well with clean hands, as if you were making bread, incorporating all of the ingredients. Cover and allow to cool in the fridge for 1-2 hrs. This allows the mix to rest and helps to gel it all together. Weight the mix into 160gm balls and flatten to your desired thickness.To finish the burgers I char grill for that “tasty burger” flame grilled richness. Cook for 2 and a half to 3 minutes on each side. Half the buns and grill for a minute or two under a pre heated grill. Once the burgers are cooked, remove and place onto the toasted baps add the slices of cheese, gherkins and relish. Finally add the top of the bap and serve with an ice cold Sprite… altogether now (and in your best Samuel L Jackson voice)… ‘Mmm…this IS a tasty burger’."