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<v Speaker 1>Ryan Van til is the owner of Bert's Burgers down

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<v Speaker 1>in Orange County, and he joins us now in his.

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<v Speaker 2>Connection of courses.

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<v Speaker 1>He's uh the head of I guess you could say

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<v Speaker 1>the PMS union on Twitter that you.

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<v Speaker 2>Can find that.

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<v Speaker 1>I mean, he's famous, famous basically, but also famous because

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<v Speaker 1>of Bert's Burger.

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<v Speaker 3>I'm gonna get into one right now, Ryan.

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<v Speaker 1>Let's go share that she got the cheeseburger. There had

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<v Speaker 1>a little bit more stuff.

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<v Speaker 4>That is the Calie, the Fleetwood Cali style two by

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<v Speaker 4>two slider.

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<v Speaker 2>Freaking no, I do not. You're on your own. You

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<v Speaker 2>got a scarf, use it.

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<v Speaker 1>Ryan. You guys are catering, right, I mean for the

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<v Speaker 1>most part. Right now, you're catering. I know you're working

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<v Speaker 1>on the future. But how do people find you? What

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<v Speaker 1>is it you guys specialize in and why should they

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<v Speaker 1>go to you? As opposed to the normal old taco

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<v Speaker 1>truck that everybody else uses.

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<v Speaker 5>Sure bertsberger'soc dot com or Bertsberger's o C anywhere on

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<v Speaker 5>social media.

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<v Speaker 4>That's Bert with a U b U R T. And

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<v Speaker 4>the reason they come to should come to us.

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<v Speaker 5>You know, I thought about it, and everyone goes to

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<v Speaker 5>a party, right there's like, oh, we gotta get a

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<v Speaker 5>taco guy.

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<v Speaker 4>Taco guy.

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<v Speaker 5>It's like, well, what if you want a cheeseburger? And

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<v Speaker 5>then I thought, well what if you could have like

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<v Speaker 5>multiple cheeseburgers at a party. You're at a party, you

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<v Speaker 5>want this giant cheeseburger, and it's dripping all over you,

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<v Speaker 5>Like it's dripping on Shannon right now, you know you

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<v Speaker 5>want something little and dainty, especially, you know, pretty lately

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<v Speaker 5>like Shannon, She's.

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<v Speaker 4>Like, I don't want this giant cheeseberg on I'm at.

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<v Speaker 5>This party, little right, And maybe you want the Cali

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<v Speaker 5>style two by two, or maybe later you want the

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<v Speaker 5>berts Burger, which is our barbecue bacon cheeseburger.

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<v Speaker 4>You can samp.

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<v Speaker 5>That's when you had so you can sample different kinds.

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<v Speaker 5>And it's just like having a taco guy at your

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<v Speaker 5>party or your corporate event, at your wedding anything, like.

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<v Speaker 6>I really like the sauce. It's not you know, it's

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<v Speaker 6>nice sauce there.

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<v Speaker 4>That is Bert's secret sauce.

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<v Speaker 3>I bet it is.

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<v Speaker 2>I bet it is.

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<v Speaker 3>Ryan. Also the pickles a key it is are key

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<v Speaker 3>and the halapeno.

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<v Speaker 2>Talk to me about that situation.

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<v Speaker 4>Okay, well, well the jalapeno you got accidentally, but.

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<v Speaker 3>That because I really like that.

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<v Speaker 4>But that's an incredible segue. Thank you. Now you're like

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<v Speaker 4>an experienced newsperson.

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<v Speaker 5>The Hallepenia is our fried halipenion, which goes on our

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<v Speaker 5>Mexic guak burger, which has Mexico City style guacamole and

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<v Speaker 5>kotiha cheese and wahaka cheese and fried halopenia.

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<v Speaker 3>Wow, that's incredible.

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<v Speaker 2>That's good.

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<v Speaker 4>And all of our beef is American ground.

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<v Speaker 1>Woggu beach, so that that was gonna be my next

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<v Speaker 1>question Slider is obviously the key ingredient is going to

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<v Speaker 1>be the meat. How do you settle specifically on that

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<v Speaker 1>style and where do you source it from?

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<v Speaker 5>Well, I know we're on the radio, so I'm not

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<v Speaker 5>going to curse, but I said to my partner in chef,

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<v Speaker 5>chef Tony, I said, I want holy s beef, meaning

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<v Speaker 5>when you bite it, you're like holy s and that

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<v Speaker 5>is He's like, oh yeah, well, we got to get

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<v Speaker 5>this and it's this American woggu ground beef and it's

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<v Speaker 5>I mean, as you can taste, it's unbelievable.

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<v Speaker 4>And then we season each burger right before we cook.

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<v Speaker 2>It secret season, Secret season.

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<v Speaker 3>That's delicious. It's really good.

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<v Speaker 4>Thank you.

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<v Speaker 5>Yeah.

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<v Speaker 1>And the thing I love about sliders is that, I mean,

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<v Speaker 1>your point of sitting down at a restaurant, even in

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<v Speaker 1>a nice place, you're gonna order a cheeseburger, hamburg or

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<v Speaker 1>whatever it is. It's always built not for human consumption.

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<v Speaker 1>That's I mean, it's built to be super high or

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<v Speaker 1>super messy, or it's hot. The bun is too big, like,

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<v Speaker 1>it's never a comfortable planth thing to eat in a restaurant.

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<v Speaker 1>A slider, however, it's literally meant to fit in your hand, yes,

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<v Speaker 1>in your like sliders, it.

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<v Speaker 6>All works best, especially this is like a good sized slider.

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<v Speaker 4>Good.

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<v Speaker 3>You don't need ninety seven right.

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<v Speaker 4>No, it's like tacos. Right, you have two tacos, you

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<v Speaker 4>have three tacos. Whatever you get, you get two sliders.

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<v Speaker 4>You get three sliders and your set.

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<v Speaker 2>Who's Burt?

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<v Speaker 5>Burt is my bloodhound. He's one hundred and fifty pound

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<v Speaker 5>blood bloodhounds a normally like one hundred pounds. And this

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<v Speaker 5>guy's just a giant and he's this big slobbery mass.

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<v Speaker 2>I assume he's in the logo there, right.

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<v Speaker 5>He is there in the lads Burt that's literally Burton logo. No,

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<v Speaker 5>he's not allowed in any.

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<v Speaker 4>Kitchenso that's zero fun.

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<v Speaker 6>He protests, but he's not allowed if my husband leaves

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<v Speaker 6>me and I get married again, you guys, Dodds, that's

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<v Speaker 6>super cool.

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<v Speaker 3>Yes, yes, what a fun wedding.

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<v Speaker 6>Where you go and there's just sliders everywhere, and different

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<v Speaker 6>kinds of sliders and cheeses and hala panios that aren't

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<v Speaker 6>even supposed to be there.

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<v Speaker 5>We'll think about like the late night slacker at smack right,

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<v Speaker 5>you've been dancing, you've been drinking, You're like, oh, I

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<v Speaker 5>need some food to fill me up.

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<v Speaker 4>What about sliders? Yeah, at like ten o'clock at night.

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<v Speaker 3>Really any time of day. Yeah, it's a slider time

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<v Speaker 3>of day.

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<v Speaker 1>So sliders obviously the main the main draw for Bertzburgers,

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<v Speaker 1>but there's also fries on there.

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<v Speaker 4>Yeah, waffle fries. We do an incredible fried and tallow.

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<v Speaker 3>And interesting waffle fries. Why waffle fry?

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<v Speaker 2>Why do you pick waffle fries?

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<v Speaker 5>Okay, there's multiple reasons. I'm an overthinker, So we actually

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<v Speaker 5>do you said any time a day, we do breakfast

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<v Speaker 5>sliders and we have two breakfast slayers. All that a

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<v Speaker 5>bacon egg and cheese and a sausage one and both

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<v Speaker 5>of them have a waffle fry on it so that

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<v Speaker 5>it sits in your egg. And that came from I

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<v Speaker 5>was at McDonald's one day. I was like, you know

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<v Speaker 5>what I really want is I want that sausage, but

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<v Speaker 5>I want the hashtar on the sandwich.

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<v Speaker 2>Gosh.

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<v Speaker 5>And then I thought, and I was, this is literally

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<v Speaker 5>what happened. I was at home and I was like,

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<v Speaker 5>you know what I want on this sausage egg McMuffin.

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<v Speaker 5>Is I want some Tai chili paste.

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<v Speaker 4>Don't it just hit me? And then so I put

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<v Speaker 4>that on. I was like, wow, this is incredible. I'm

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<v Speaker 4>gonna make this. Yeah, And so that's why they're awful fries.

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<v Speaker 4>And then they're just delicious on their own with ranch

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<v Speaker 4>or anything.

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<v Speaker 5>Okay.

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<v Speaker 6>His girlfriend from Al Toro, she used to put or

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<v Speaker 6>probably still does, put potato chips she opened a bag of.

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<v Speaker 3>But you could do that in her sandwiches. You gotta

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<v Speaker 3>put a little potato.

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<v Speaker 4>In your sand super thin, crispy potatoes.

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<v Speaker 3>Why not?

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<v Speaker 1>And then of course the top it all off, the

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<v Speaker 1>shakes and the fries you brought us this mini shake.

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<v Speaker 3>Yes, the chips should get their own moment.

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<v Speaker 4>They deserve their own moment.

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<v Speaker 3>They're really good. The secret they're not too thick, good

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<v Speaker 3>salt content.

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<v Speaker 2>A lot of secrets, a lot of secrets.

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<v Speaker 5>Bert bloodhumes are very secretive. You know, they've got these

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<v Speaker 5>giant mouths and jaws. So you'll be looking at me like,

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<v Speaker 5>what is he doing over there? You walk over there,

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<v Speaker 5>and he's just got like a he's got.

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<v Speaker 2>Like a rabbit, a rabbit in his mouth.

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<v Speaker 4>A full rabbit, and you can't even see it. Wow.

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<v Speaker 4>Birds are secreted. They don't hides in the corner.

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<v Speaker 1>You've got the triple reaches, mini shaked and not so

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<v Speaker 1>thin mint Oreo, the berry berry lemon milkshit.

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<v Speaker 3>Made some quick work out of that milkshake over there

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<v Speaker 3>talking to me about.

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<v Speaker 1>It, and then the pie. It's fantastic. I mean you

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<v Speaker 1>start with the base of McConnell's ice cream. Yes, right,

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<v Speaker 1>so that's perfect, you said, the homemade whipped cream, yes,

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<v Speaker 1>and then as that Oreo crumbles.

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<v Speaker 4>And Oreo crumbles and chocolate.

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<v Speaker 1>Stupid, and then the Maggie made lemon merangue pie shooter.

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<v Speaker 1>And again, I mean you mentioned this to us off

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<v Speaker 1>the air. My god, everything is made. I wouldn't say

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<v Speaker 1>bite size, but it's small.

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<v Speaker 4>Yes, everything, Yes, one hundred percent.

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<v Speaker 3>So it's I feel like I need a spoon.

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<v Speaker 5>We call it a shooter because it's in a shot glass,

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<v Speaker 5>but there's no alco. It's literally just lemon merangue.

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<v Speaker 4>Pie in a shot glass.

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<v Speaker 5>And I thought with desserts and and shakes, the mini

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<v Speaker 5>shakes is you know, you're I don't like if I

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<v Speaker 5>go to In and Out or I go to five guys,

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<v Speaker 5>I never get a shake. It's too much because I'm

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<v Speaker 5>I'm already you know, eating too much as it is, right,

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<v Speaker 5>I don't want to be rolling into my car.

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<v Speaker 2>I want this.

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<v Speaker 4>But this little yeah, it's perfect. At a little bit.

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<v Speaker 3>Of slighter is the perfect amount. The mini shake is

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<v Speaker 3>the perfect amount.

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<v Speaker 6>You're like the gold Oldie locks, Burt, I mean Ryan,

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<v Speaker 6>you can call me Bert.

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<v Speaker 2>It's okay.

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<v Speaker 3>It's called your dog.

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<v Speaker 1>Health is becoming a huge issue. Talk to me about

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<v Speaker 1>seed oils. Talking about about the oils that you do

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<v Speaker 1>use for your foods.

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<v Speaker 5>We don't use anything but beef tallow to fry, to

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<v Speaker 5>fry our fries or anything that's fried. It's with beef towel,

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<v Speaker 5>because you know, I read this book actually like twelve

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<v Speaker 5>years ago, and this woman was talking about beef tallow

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<v Speaker 5>and seedles and I was like, what is this? And

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<v Speaker 5>so I started asking nutritionous friends like, oh, no, beef toal.

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<v Speaker 4>That's how McDonald's used.

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<v Speaker 5>To fry their fries in beef tallow fifty years ago.

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<v Speaker 5>And then you know, there was controversy about being vegetarian

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<v Speaker 5>and so they switched. It's like, oh my god, beef

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<v Speaker 5>tallow is unbelievable and you can make candles with it.

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<v Speaker 5>I'm okay now if your skin yeah.

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<v Speaker 2>Oh yeah, yeah, do you have another burger out there?

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<v Speaker 6>I wrote, yeah, yes, Ryan, Thank you so much.

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<v Speaker 3>It's so great to meet you. I feel like I've.

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<v Speaker 2>Known you forever.

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<v Speaker 1>Bert's burgersoc dot com bert is with a you. Bert's

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<v Speaker 1>burgersoc dot com is where you find the page about

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<v Speaker 1>the catering. You can also find them on social media.

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<v Speaker 1>Bert's Burgers O C. Ryan, thanks for coming in. Ryan

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<v Speaker 1>Ventiel again from Bertz Burger's