First We Feast
32 recipes converted from their YouTube cooking videos.
Slug Burger (Historic Mississippi Style)
A simple, crunchy historic burger from northern Mississippi. The original "slug" burger stretches a modest amount of beef with stale‑bread breadcrumbs, giving a crisp texture and extending the meat during the Great Depression. No cheese, just a soft white bun, mustard, and pickles – exactly how it was made a century ago.
Gargiulo Burger (Hot Roast Beef Dipped in Beef Broth)
A legendary Brooklyn specialty from Brennan & Carr – a juicy beef patty topped with sautéed onions, melted American cheese, sliced hot roast beef, all sandwiched in a sturdy Italian roll and briefly dunked in steaming beef broth for an ultra‑wet, beef‑packed experience.
North Carolina Chili Slaw Burger
A hearty American burger that layers a rich beef chili, creamy mayo‑based coleslaw, melted cheese, and fresh onions between a toasted bun. Inspired by the classic North Carolina slaw burger, this recipe walks you through making the chili, the slaw, and the perfect thin patty for a flavor‑packed sandwich.
Bob's Big Boy Double Deck Hamburger
An homage to the original 1938 Bob's Big Boy double‑deck hamburger. This towering American classic features three bun pieces, two ultra‑thin beef patties, a single slice of unmelted American cheese, shredded iceberg lettuce, mayo, and a sweet‑tangy red relish. Follow George Moats' step‑by‑step guide to recreate the historic burger at home.
Oklahoma Fried Onion Burger
A classic Oklahoma roadside burger featuring a juicy half‑pound grass‑fed beef patty, crispy thin‑sliced fried onions, tangy pickles, and mustard on a toasted 7‑inch bun. This recipe recreates the historic fried onion burger that originated in El Reno in the 1920s.
Steamed Cheeseburger (Connecticut Style)
A faithful recreation of the iconic Connecticut steamed cheeseburger using a home‑style multi‑stage steamer. The beef patty is gently steamed until tender, then topped with molten mild white cheddar, all sandwiched in a soft‑on‑the‑inside, slightly crisp Kaiser roll with classic toppings and a quick “special sauce.”
Sheboygan Bratburger
A classic Midwestern burger featuring a juicy 80/20 beef patty topped with a split Wisconsin bratwurst, served on a toasted kaiser roll with pickles, raw onion rings, mustard and a generous spread of soft Wisconsin butter. Grilled over a hot charcoal fire using the chimney starter method for authentic flavor.
Steakhouse Style Burger (Dry-Aged Ribeye & Chuck Blend)
A thick, juicy steakhouse‑style burger made with a 50/50 blend of dry‑aged ribeye and chuck, topped with buttery caramelized onions, melted American cheese, and served on a toasted sturdy bun.
Loco Moco (Hawaiian Hamburger Plate)
A classic Hawaiian comfort dish featuring a bed of fluffy rice topped with a savory onion‑infused smash burger, rich brown gravy, and a perfectly fried egg with a runny yolk. Inspired by George Motz’s First We Feast tutorial, this recipe walks you through each component for a satisfying, handheld‑free meal.
Loose Meat Sandwich with Mocha Malt Milkshake
A classic Iowa loose‑meat sandwich – seasoned ground beef crumbled in a cast‑iron skillet, served on a mustard‑doped bun with onions and pickles – paired with a nostalgic 1944‑style mocha malt milkshake. No ketchup, just pure burger flavor and a creamy coffee‑chocolate shake.
Deep‑Fried Paper‑Thin Burger
A historic American burger cooked the old‑school way: a paper‑thin beef patty flash‑fried in hot peanut oil, finished with a quick cheese melt and classic toppings. Crispy edges, juicy interior, and a nostalgic flavor that harks back to early 20th‑century diners.
Smoked Texas Burger
A true Texas‑style smoked burger cooked low and slow on an offset kettle grill. The beef patties are seasoned simply with salt, smoked over apple or alder wood chips for 50 minutes, then sandwiched between a soft bun with raw onion, dill pickle and your favorite barbecue sauce. The method brings the classic barbecue smoke flavor to a juicy hamburger.
Hawaiian Teriyaki Burger
A juicy thin‑patty burger inspired by Hawaii’s famous Barbecue (Teriyaki) Burger. The beef is marinated in a sweet‑savory homemade teriyaki glaze, cooked on a hot flat‑top, then topped with Japanese Kewpie mayo, crunchy onion, crisp lettuce and extra teriyaki sauce. Served on a butter‑toasted soft bun.
Chester Rauer Burger (Patty Melt with Poached Beef)
A nostalgic Wisconsin‑style patty melt that combines a poached beef patty cooked in beef broth with an open‑faced grilled cheese. Inspired by the legendary Chester Rauer burger, this recipe delivers a juicy, broth‑infused patty topped with caramelized onions and melty Swiss cheese on buttery toasted bread.
Baroness Burger (PJ Clark's) – Classic Beef Burger with Homemade Béarnaise Sauce
A tribute to the historic off‑menu Baroness Burger from PJ Clark's in New York City. This recipe features a juicy 3‑ounce beef patty, toasted potato roll, and a rich tarragon‑shallot Béarnaise sauce that mimics the original. Served with crisp pickles on the side, it delivers a steak‑like bite in a bun.
Australian Burger with the Lot
A hearty Australian-style burger packed with all the classic toppings – beetroot, pineapple, fried egg, bacon, cheese, lettuce, tomato, onion, and a slather of barbecue sauce on a sesame‑seed bun. Perfect for a weekend cookout or a fun family dinner.
Cuban Frita (Cuban Hamburger)
A classic Cuban street‑food burger inspired by Miami’s Little Havana. A thin, smashed beef patty spiced like chorizo, brushed with a tangy red sauce, sandwiched in a crisp Cuban roll and topped with fried potato sticks and optional ketchup.
Rameli Burger (Malaysian Street Egg‑Wrapped Burger)
A copycat of the iconic Malaysian street‑style Rameli (Sampa) burger – a juicy beef patty topped with American cheese, a spicy duck‑sauce‑sriracha chili sauce, mayo, Maggi and Worcestershire, all wrapped in a thin fried egg and sandwiched between toasted buttered buns. Crispy, messy, and packed with Southeast Asian flavor.
Gum Cheeseburger
A nostalgic Indiana‑style "gum" cheeseburger inspired by the iconic sandwich from Sahara Coast in Columbus, Indiana. Ground beef is cooked with a sweet‑spicy sticky sauce, then topped with melty American cheese and sandwiched between toasted bread. Perfect for a hearty lunch or dinner.
How New York Bagels Are Made
A step‑by‑step guide to making authentic New York‑style bagels using the classic five‑ingredient formula (high‑gluten flour, salt, yeast, barley malt, and NYC tap water). Hand‑rolled, refrigerated overnight, boiled, and baked to a glossy, chewy crust, these bagels capture the soul‑food heritage of New York City.
How to make the PERFECT fried onion burger with George Motz 🍔
A simple, five‑ingredient American burger featuring a thin‑sliced sweet onion pressed onto a juicy beef patty, topped with American cheese, and finished with a quick mayo‑ketchup‑mustard sauce. Perfect for a fast, flavorful lunch or dinner.
How to make: Outrageously good Korean Fried Chicken! 🐔🌶️
Crispy double‑fried Korean chicken thighs tossed in a sweet‑spicy soy‑garlic glaze. The secret is a light vodka‑based batter and two rounds of frying at 325°F then 375°F for ultimate crunch.
The secret is always caramelized onions 🧅
A tangy, creamy burger sauce that combines mayo, ketchup, chives, pickles, relish, mustard, and the secret ingredient – caramelized onions – for an unforgettable flavor boost on any burger.
How to make the ULTIMATE Hot Ones Chicken Wing 🍗🔥
These ultra‑crispy buffalo wings are brined in pickle juice, coated with a light starch‑baking‑powder mix for maximum crunch, and tossed in a fiery sauce made with butter, hot sauce, gochujang and fresh garlic. The result is a perfect balance of heat, tang, and crunch – just like the iconic wings from Buffalo, New York, but taken up a notch with extra spice layers.
Mexican Tortas Are the Ultimate Sandwich for Meat Lovers
A gourmet Mexican torta featuring overnight‑marinated, barbacoa‑style braised lamb belly, a creamy garbanzo‑black bean spread, pickled tomatillos, and melted Oaxaca cheese on a soft telera roll. Served with a rich lamb jus for dipping.
ROSÉ's reaction to every wing on Hot Ones 😂
A daring, quick-to-make beverage inspired by the fiery reactions on First We Feast's Hot Ones. Combine chilled milk, ice, and a splash of hot sauce for a bold, tongue‑tingling experience that tests your spice tolerance.
LISA's reaction to every wing on Hot Ones 🥵 💃
A fiery, flavor‑packed chicken wing recipe inspired by First We Feast's Hot Ones challenge. Crispy baked wings tossed in a buttery, ultra‑spicy sauce that will make you sweat and dance with delight.
Gordon Ramsay Savagely Critiques Spicy Wings
A restaurant‑style burger inspired by Gordon Ramsay's detailed breakdown on First We Feast. Featuring a custom beef blend, butter basting, a toasted brioche bun, and a quick rest for juicy perfection.
How to Make the Ultimate Hot Ones Chicken Wing
A step‑by‑step guide to the perfect ultra‑spicy chicken wings, featuring a pickle‑juice brine, a light potato‑starch coating, and a fiery butter‑gochujang sauce that reaches up to 5 million Scoville units. Crispy skin, juicy meat, and a sauce that clings to every bite.
Ariana Grande's reaction to every wing on Hot Ones 🔥
A brief reaction video from the YouTube channel First We Feast where the host samples a hot sauce, describes the intense heat, and notes the unusual sensations. This recipe captures the simple setup for a hot‑sauce tasting experience.
Demi Moore's reaction to every wing on Hot Ones 💪
A light, mildly spicy glaze perfect for adding a warm kick to Thanksgiving turkey. Inspired by a brief discussion on the First We Feast channel, this glaze balances butter, honey, and hot sauce for a quick, flavorful finish.
How to make the ORIGINAL fried onion burger 🍔 LEGENDARY!
A classic American fried‑onion hamburger with a juicy quarter‑pound beef patty cooked on a hot grill (≈370°F). Crispy caramelized onions add sweet depth, while a simple seasoning lets the meat shine. Perfect for a quick dinner or backyard cook‑out.