SYOTG: “See You On The Grill” Great Burgers. A Different Approach to Gourmet Street Food. Meet Ramzi

SYOTG: “See You On The Grill” Great Burgers. A Different Approach to Gourmet Street Food. Meet Ramzi
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don’t be afraid of the onions I tell that to everybody because you’re going to see it looks like it’s a lot so just look what happens and why is it like this and how is it important to be like this get smashed in you see that that’s what you want right there that’s what you want right there almost charred my name is Ramsey shantu and I was born in Southern California in Los Angeles uh grew up there and also grew up in Saudi Arabia in in aramco so if you guys are familiar with aramco that’s I’m an aramco brat as we used to call us um that school system goes until about 9th grade and then we’re kind of forced to go to boarding school so I went back to the states to Minnesota so I had sort of Best of Both Worlds which is basically east coast and my West Coast up upbringing um and then continued back home as I call it my second home which is California and I went to school there that’s from my parents my parents are Lebanese of course uh but both of them uh also from the States you my dad was there when he was 17 in in the ‘ 50s my mom graduated from Hollywood High School wow Hollywood High okay so we’re not the co uh one you know two months and now I’m an American nothing like that tell me about your um tell me about your American journey um what marked you what did you learn how did you get introduced into food yeah it’s it’s it’s it’s quite uh interesting and I can say I was um lucky is the word because I was uh brought up in uh California California is a wonderful State it’s it’s it’s the Golden State it’s West Coast beautiful sunshine uh the people the vibe is just down to earth and with that comes a lot of Cuisines so we we we we were blessed to have street food that’s where really street food came out there’s New York of course and there’s California and California we’ve got Italian and we’ve got Mexico so my influence is a lot with Mexico because of the proximity um and then of course everything else the the the Arab culture that I’m actually from with the coupled with the Mexican Italian and of course the American Cuisine which is burgers and steaks and whatnot um we were lucky to be part of that and uh that’s kind of my love started there it started young actually which was around uh 14 as I as I told you earlier we were we went back to boarding school so I left when I was 14 I was on my own at 14 I went to a private boarding school in Minnesota and uh in our dorm rooms we’re not allowed to have anything except for our bed and our alarm clock so we can go to school and you know do well I had a grill and I had a fridge nobody knew that until senior year so four years uh sorry 3 years later 2 weeks before graduation I got caught grilling tenderloins steaks filets and they didn’t know what to do with me it’s it’s it’s a true fact and it’s in the yearbook it’s in my my yearbook it stay there they didn’t know what to do with me cuz I’m coming from Saudi in the sense or Amco so they couldn’t send me home so they let me uh they let me off by stripping an RA it’s called the ra which is resident assistant or a prefect back then they took that away from me for 2 weeks and then I graduated but um we formed a a group called FLC food club uh and then all we do is we would meet on the weekends and we would just cook and Grill and do stuff and the way to do it is you get your towel you put it underneath the door I learned from the the guys who smoke cigarettes I don’t smoke but they used to put them down underneath and then you have a fan that blows out on your window we did all of that with steaks um so that’s where it kind of started you slept you slept with this with the smells of steak next to your bed if if if it was a cologne or anything it would’ be great I’d love the smell of burnt meat or or grilling the grill smell to me is just wonderful so what we have today is I’m very excited is I’m going to get you a double double which if you know you know in and out California also going to do our double me cheese which is a simple double cheeseburger and then we cannot pass up the Oklahoma Smash Burger Bergers is such a universal uh staple doesn’t matter it it crosses religion it crosses color crosses Creed cross uh the borders of international cuisine they all have some type of burger wherever you’re from you’re going to have a burger and one thing that I do and I’m sure a lot of people do it’s not it’s not just for me whatever restaurant I go to if they have a burger I will have to have it as a starter as a whatever it doesn’t matter where I’m at I have a burger and we just split it or we eat it it’s something that I start with um and it’s it’s it’s it’s really one of my favorite things to do is how did you end up everybody well I uh was working in advertising and marketing and there was a company called Darcy which was the sister company of Leo berett and that was in Lebanon so I moved back to to Lebanon after graduation well after working in Texas there’s my brisket and Open Flame sort of where that came from so I was in Texas for 2 years after graduation of University went back home vacation stayed there till 2000 just fell in love with it fell in love with Lebanon again like it was the hay day back back then wonderful place uh still is and um that company head office started to move to uh Dubai cuz Dubai became is becoming the Hub back in that day and we’re talking I don’t want to say the the long time ago so all the head offices were moving here there was no media City there’s no internet City no JT no jbr none of that was there it was just the Trade Center and shank zad road and it stopped a little bit closer to here um so a lot of those head offices were moving there and they’re opening there I got lucky and got pinched to come here and that’s how I started to come to Dubai we got I got married came here my son uh was 3 four months young we brought him here and I’ve been here ever since one day 20 20 plus years one day you woke up and said enough I want to go on my own I want to grill burgers yeah 100% and it wasn’t it wasn’t actually one day ever since I landed here the first thing I brought the first thing that went into the house was my grill that’s that’s the truth the first thing I went in was the grill not the couch not the B that was my my grill so I had a smoker way before anybody had any kind of smoker uh and then I kind of elevated my my smoking techniques cuz it was uh there was an electric one then we went to Charcoal we went to open fire Etc um I’ve got I’ve got a lot of different grills so I used to it was my passion back then and I would do it I I even had a small uh small business if you may in the agency I had 22 clients you want to call them but they were my colleagues that would do lunch for them and I’d bring lunch it was a it was a starter main meal and a drink and I did that before safadi did his 25 uh 25 dham now you you kind of know the dates now if I tell you 25 D for the plot so Burger era started in Dubai Burger Trends started in Dubai yes everybody’s doing Burgers lots of people uh lots of new uh I would say individuals are doing Burgers Big names are doing burgers and comes you different unique nobody copied you yet and you have your own way where did did you learn it what makes your burger special and what makes you who you are that’s a wonderful question because Burgers will never never die they say it’s a it’s a trend or it’s a it’s it’s a let’s say uh it’s passing by it will never die you have thick burgers and we have Smash Burgers thin Burgers right now the trend is the Smash Burger everybody’s doing Smash Burgers my unique Smash Burger that I do is a homage to George Moz George Moz is the grandfather of the I like your grandfather the father of uh uh burgers and he has a place called hamburger America in New York he just opened it but he has been to every single burger place across the US and he came across one that he always does and I just fell in love with it which was the Oklahoma fried onion burger and it’s two patties smashed with the uh thin onion that’s the secret so now it’s out it has to be thin onion you can’t have an onion that’s just you don’t want an onion in your in your mouth smashed together wedged in between two cheese no condiments that’s his claim to fame which is the onion acts as the condiment you don’t need ketchup you don’t need any sauces or anything like that everybody does it now it’s a hash brown style kind of like a hash brown sty 100% um and I fell in love with them that’s what I do here I do that I do that in events I do that here in uh the university um among other Burgers but that that burger to me is one of the best burgers because it’s so simple and for me Simplicity is actually sophistication it’s so so much better when you’re just simple uh in terms of ingredients of course we have our burger sauce we have everything everything’s scratch made but uh fell in love with it ingredients is also very important because you can have a burger that tastes this way or that way but it’s the amount of fat the ratio the grind do you grind it once do you grind it twice all of that we we take into consideration so when you see when you see a name of a place you cannot read yes s YG no you arrived to the address so Sy y OTG see you on the grid with no dots so with no dots you so they try yeah exactly is this yeah yeah yeah and I nod my head in shame in shame yes yes Dubai AUD mhm uh why here yeah and how can someone try your burger if they cannot come in yes that that’s that’s true that was a that was a big challenge my um my reason I I have a really important reason for me to start here because a lot of people actually was like you know you’re going to be limited as you rightly said you can’t have anybody in you’re not on sh you’re not in the mall or whatnot as a start my first let’s say brick and mortar to me this is wonderful because I’m with the students the students to me are dear to my heart I remember when I was a college student I wanted to make sure that there was good food for them so what I do is not just a burger I do a high quality Burger among other dishes for them so in order for them to not leave or order or or or or bring from home they can actually come to me and get a very good you see faces every day I see fa every day I know their names we’re friendly it’s to me if you ask why am I actually even doing all of this honestly the way that it brings people together it’s insane food just brings everybody and that to me is my number one thing to see how the that’s what I meant earlier but it crosses everything it doesn’t matter where you’re from what uh social class you’re in or not food actually so to put into perspective and make making sure that everyone can try the burgers you’re at events soer clubs deliveries has what’s the business model yeah 100% so we have we have a brick and mortar in the University we can uh cater to you at your home we cater to you at different various events and then we’re also doing delivery so we just started delivery we’re very young at delivery uh really learning the the ropes there cuz there is a there is a science there in in delivery and and those are the ways that you can do that and of course look out for us soon hopefully we maybe open up a new shop uh later it’s Burger time let’s Grill yes let’s get grilling different and here we are first thing we’re doing is we’re getting potato buns which are fantastic for this type of burger and the way that it absorbs the beef and the way that it is soft and we’re going to grill them I don’t need butter a lot of people butter them we don’t need butter at all the meat is going to give the butter once we put it in everyone does a burger what is a good burger in your opinion a good burger you start with high ingredients because you need that high ingredients why because mainly you don’t want to overcook the burger when you don’t overcook the burger you need to make sure that the meat is actually of quality Burger is Simplicity it’s FN meat cheese and some acid which is a pickle you put those together of course you can put your condiments that’s a burger but the best best burger in my opinion is a thin burger that has uh a little bit of sauce wedged in between a potato butn the way that it all mixes together is Barn hey that’s it bread crumbs they’re they’re different purposes but as a whole meatloaf meatloaf which is not it’s not a bad thing or or a good thing but that’s not a burger but it’s not a burger exactly the bread is for it to absorb so it doesn’t crumble and break but if you have the right consistency which comes to my grinding if you grind it properly with the ratio of fat to meat you don’t need the bread is it 80/20 usually 8020 is fantastic some people do 7030 some people do a little bit more because they want now if you’re using pure wagon you can’t go more than 8020 it’ll just fall apart what’s your favorite meat to use favorite meat is Angus Angus Angus and I use us I only use us when I come to the Burger when I have wagu cuz I mix it with wagu is going to be Australian American has more flavor has much better flavor I think and and and when you look at it the the Chuck which is the the part of it it’s it’s massive versus Australia New Zealand it’s a little bit smaller so so the the cattle itself is is any fat or there is a specific fat you use f fat uh you you can do which is trimmings so to answer your question yes you can have that which are basically fat trimmings potato bun or normal BUN potato bun potato bun yeah potato BOS with chicken Bri chicken Blends itself very nice with chicken potato bun with thisis lots people mix it up but again remember one thing it’s it’s Zone you have to consider Zone with with people you know there’s lots of times you say you’ve got to have it this way that yes as a as a person creating it you want them to at least experience it in the way that you give it to them but at the same time you know they what is a good burger a bad Burger so let’s start with the are rules for a good burger and then the rules of doing it right good versus bad correct correct correct correct corre frgi all right don’t be afraid of the onions I tell that to everybody because you’re going to see it looks like it’s a lot just look what happens and why is it like this and how is it important to be like [Music] this get smashed in you see that that’s what you want right there that’s what you want right there almost charred bit you know how you have a fantastic neopolitan Pizza what’s the one of the best part part of the pizza on the outside where they think it’s burnt that’s the best part where it’s cross the same thing same idea of this caramelized onions yes without the sugar without sugar don’t forget to season you got to season your beef and be a bit liberal with it how do you know it’s done [Music] how do you know it’s done the onions turn black the onions and it starts forming a crust and then all the liquid comes to the top and it’s ready for a flip and then never press it you press the first time yeah that’s what you [Music] want the uh potato bun lend itself absolutely well without doing any kind of butter I don’t need butter there’s no need for that extra I want to taste the meat no no ketchup no uh Mayo no mustard what we do is just add a little bit more of our own housemade burger sauce wow take called I’m very unconventional it adds flavor caramelization body crunch super good quality beef amazing quality beef kchup Mard water mayonnaise nothing to alter the flavor beautifully done the experience is ongoing ongoing bra thank you good job thank you job good job good job hard work very good job you are next at your event yeah elbow I love this guy thank you so I I’m I’m [Music] blushing flat grill versus fire grill yes two different things the flat girl gives you the sear that you want the uh live fire will give you the taste of that charcoal that beautiful you know fire kissed meat which is what we’re going to do with the wagu classic so this is something we call the wagu classic I just form it so we we form all our Burgers here hand and then the thing we do we make a dimple why do we make a dimple so when it Cooks it doesn’t shrink and then we just do this just as like that and then we’re going to season and we’ll move it over there don’t want it to crumble so this is almost giving it a base before you do it so so you wa on the flat grill see so now correct it sticks 100 exactly exactly and and then Grill you’re um Burger doctor Burger doctor PhD PhD PhD in Burgers yeah little bit releasing a little bit I know I’m going to get you know haters for this but I’m just releasing a little bit so we can actually breathe now I’ve got a little bit of poles in it it’ll actually bre so then we take it over here yes and watch that’s how we know we have w in it cuz of the fat when it hits it actually does it you do this and turn it never ever no this is a thick Burger this is a wag good grilled classic so it’s a thicker Burger I like to keep this one not more than medium uh of course if they want medium well we’ll we’ll do it for them but the way that it comes is going to be medium so that’s going to be around 145 150 maximum I will not let it hit 165 I talk Fahrenheit by the way flavor here pure flavor yeah and you turn it around turn it around just so make sure that it gets everything and temp it we go ahead see it’s doing its job on this side a little bit more now we can start tempering I don’t play around not at all especially I got students I got people we this is this is one of the best tools that anybody needs to have in a kitchen which is a proper calibrated thermop pen or a thermometer it’s it’s it’s it’s you need it it’s the best no need to press here or press here press something else just use that it’s okay [Music] all the season of tomato that’s the wagger grilled classic and then burgers bur PhD in Burger doing new for me this man is amazing I’m using definitely the best ketchup and Mayo out there so makes all the difference one more big KN big KN big Knight is basically a take on the Big Mac oh let’s do it AUD the American University in Dubai what’s their mascot the Knight so I named this one big Knight good quality yes and he’s making sure fast ketchup and this amazing quality that is twice a day Sometimes they come twice a day [Music] wow that’s a big night big night experience pi and then it to the man this is good man this is really really really good man what an experience wow flavor so the fries that we use is 100% beef T we don’t use any seed oils here what’s Beef Ty beef Ty is basically the rendered fat from the beef which is what our ancestors used to do and that’s how it was properly done the fries that we used to enjoy back in the day from McDonald’s used to have they used to be made in beef towel now they move to seed oils which is does anybody even know what Canola is canola people think that it’s an actual uh product canola is Canadian you know oil blah blah blah blah blah so it’s it’s it’s an acronym for a company we don’t use any seed oil here and we’re very happy why it just makes the fry crispier tastier and healthier crispier which I found which is Amazing by the way when you when you fry anything in beef Tallow you remain what you’re frying what do I mean by that M you don’t have that with our fries you taste a potato as if you roasted it or baked it and that’s what we offer because again I care about what I’m serving to my students everything we do here is fresh scratch made the sauce burger sauce we make it our teriyaki sauce we make it homemade from from from scratch uh our salad for our Caesar salad everything is done scratch fresh ingredients so our TLO fries we also have uh just as is straight and then we have something called the West Coast which is basically loaded fries so it’s our our signature meat sauce with cheese and our signature OTG sauce I also have something that we created which is something called East Coast what’s the East Coast if you guys are familiar with something called batata har so I make a beautiful batata Hara using these fries keep your fries absolutely yes I’ll tell gotcha crispy on the outside still fluffy on the inside like a baked potato o ever no yeah exactly amazing thank you so much so well thank you for an amazing experience we’re going to meet again thank you so much for having uh me actually offer you and cook for you I mean it was a pleasure J what an amazing guy and this is the kind of guy you want oh [Music]