Speaker 1: Ryan Van til is the owner of Bert's Burgers down
Speaker 1: in Orange County, and he joins us now in his.
Speaker 2: Connection of courses.
Speaker 1: He's uh the head of I guess you could say
Speaker 1: the PMS union on Twitter that you.
Speaker 2: Can find that.
Speaker 1: I mean, he's famous, famous basically, but also famous because
Speaker 1: of Bert's Burger.
Speaker 3: I'm gonna get into one right now, Ryan.
Speaker 1: Let's go share that she got the cheeseburger. There had
Speaker 1: a little bit more stuff.
Speaker 4: That is the Calie, the Fleetwood Cali style two by
Speaker 4: two slider.
Speaker 2: Freaking no, I do not. You're on your own. You
Speaker 2: got a scarf, use it.
Speaker 1: Ryan. You guys are catering, right, I mean for the
Speaker 1: most part. Right now, you're catering. I know you're working
Speaker 1: on the future. But how do people find you? What
Speaker 1: is it you guys specialize in and why should they
Speaker 1: go to you? As opposed to the normal old taco
Speaker 1: truck that everybody else uses.
Speaker 5: Sure bertsberger'soc dot com or Bertsberger's o C anywhere on
Speaker 5: social media.
Speaker 4: That's Bert with a U b U R T. And
Speaker 4: the reason they come to should come to us.
Speaker 5: You know, I thought about it, and everyone goes to
Speaker 5: a party, right there's like, oh, we gotta get a
Speaker 5: taco guy.
Speaker 4: Taco guy.
Speaker 5: It's like, well, what if you want a cheeseburger? And
Speaker 5: then I thought, well what if you could have like
Speaker 5: multiple cheeseburgers at a party. You're at a party, you
Speaker 5: want this giant cheeseburger, and it's dripping all over you,
Speaker 5: Like it's dripping on Shannon right now, you know you
Speaker 5: want something little and dainty, especially, you know, pretty lately
Speaker 5: like Shannon, She's.
Speaker 4: Like, I don't want this giant cheeseberg on I'm at.
Speaker 5: This party, little right, And maybe you want the Cali
Speaker 5: style two by two, or maybe later you want the
Speaker 5: berts Burger, which is our barbecue bacon cheeseburger.
Speaker 4: You can samp.
Speaker 5: That's when you had so you can sample different kinds.
Speaker 5: And it's just like having a taco guy at your
Speaker 5: party or your corporate event, at your wedding anything, like.
Speaker 6: I really like the sauce. It's not you know, it's
Speaker 6: nice sauce there.
Speaker 4: That is Bert's secret sauce.
Speaker 3: I bet it is.
Speaker 2: I bet it is.
Speaker 3: Ryan. Also the pickles a key it is are key
Speaker 3: and the halapeno.
Speaker 2: Talk to me about that situation.
Speaker 4: Okay, well, well the jalapeno you got accidentally, but.
Speaker 3: That because I really like that.
Speaker 4: But that's an incredible segue. Thank you. Now you're like
Speaker 4: an experienced newsperson.
Speaker 5: The Hallepenia is our fried halipenion, which goes on our
Speaker 5: Mexic guak burger, which has Mexico City style guacamole and
Speaker 5: kotiha cheese and wahaka cheese and fried halopenia.
Speaker 3: Wow, that's incredible.
Speaker 2: That's good.
Speaker 4: And all of our beef is American ground.
Speaker 1: Woggu beach, so that that was gonna be my next
Speaker 1: question Slider is obviously the key ingredient is going to
Speaker 1: be the meat. How do you settle specifically on that
Speaker 1: style and where do you source it from?
Speaker 5: Well, I know we're on the radio, so I'm not
Speaker 5: going to curse, but I said to my partner in chef,
Speaker 5: chef Tony, I said, I want holy s beef, meaning
Speaker 5: when you bite it, you're like holy s and that
Speaker 5: is He's like, oh yeah, well, we got to get
Speaker 5: this and it's this American woggu ground beef and it's
Speaker 5: I mean, as you can taste, it's unbelievable.
Speaker 4: And then we season each burger right before we cook.
Speaker 2: It secret season, Secret season.
Speaker 3: That's delicious. It's really good.
Speaker 4: Thank you.
Speaker 5: Yeah.
Speaker 1: And the thing I love about sliders is that, I mean,
Speaker 1: your point of sitting down at a restaurant, even in
Speaker 1: a nice place, you're gonna order a cheeseburger, hamburg or
Speaker 1: whatever it is. It's always built not for human consumption.
Speaker 1: That's I mean, it's built to be super high or
Speaker 1: super messy, or it's hot. The bun is too big, like,
Speaker 1: it's never a comfortable planth thing to eat in a restaurant.
Speaker 1: A slider, however, it's literally meant to fit in your hand, yes,
Speaker 1: in your like sliders, it.
Speaker 6: All works best, especially this is like a good sized slider.
Speaker 4: Good.
Speaker 3: You don't need ninety seven right.
Speaker 4: No, it's like tacos. Right, you have two tacos, you
Speaker 4: have three tacos. Whatever you get, you get two sliders.
Speaker 4: You get three sliders and your set.
Speaker 2: Who's Burt?
Speaker 5: Burt is my bloodhound. He's one hundred and fifty pound
Speaker 5: blood bloodhounds a normally like one hundred pounds. And this
Speaker 5: guy's just a giant and he's this big slobbery mass.
Speaker 2: I assume he's in the logo there, right.
Speaker 5: He is there in the lads Burt that's literally Burton logo. No,
Speaker 5: he's not allowed in any.
Speaker 4: Kitchenso that's zero fun.
Speaker 6: He protests, but he's not allowed if my husband leaves
Speaker 6: me and I get married again, you guys, Dodds, that's
Speaker 6: super cool.
Speaker 3: Yes, yes, what a fun wedding.
Speaker 6: Where you go and there's just sliders everywhere, and different
Speaker 6: kinds of sliders and cheeses and hala panios that aren't
Speaker 6: even supposed to be there.
Speaker 5: We'll think about like the late night slacker at smack right,
Speaker 5: you've been dancing, you've been drinking, You're like, oh, I
Speaker 5: need some food to fill me up.
Speaker 4: What about sliders? Yeah, at like ten o'clock at night.
Speaker 3: Really any time of day. Yeah, it's a slider time
Speaker 3: of day.
Speaker 1: So sliders obviously the main the main draw for Bertzburgers,
Speaker 1: but there's also fries on there.
Speaker 4: Yeah, waffle fries. We do an incredible fried and tallow.
Speaker 3: And interesting waffle fries. Why waffle fry?
Speaker 2: Why do you pick waffle fries?
Speaker 5: Okay, there's multiple reasons. I'm an overthinker, So we actually
Speaker 5: do you said any time a day, we do breakfast
Speaker 5: sliders and we have two breakfast slayers. All that a
Speaker 5: bacon egg and cheese and a sausage one and both
Speaker 5: of them have a waffle fry on it so that
Speaker 5: it sits in your egg. And that came from I
Speaker 5: was at McDonald's one day. I was like, you know
Speaker 5: what I really want is I want that sausage, but
Speaker 5: I want the hashtar on the sandwich.
Speaker 2: Gosh.
Speaker 5: And then I thought, and I was, this is literally
Speaker 5: what happened. I was at home and I was like,
Speaker 5: you know what I want on this sausage egg McMuffin.
Speaker 5: Is I want some Tai chili paste.
Speaker 4: Don't it just hit me? And then so I put
Speaker 4: that on. I was like, wow, this is incredible. I'm
Speaker 4: gonna make this. Yeah, And so that's why they're awful fries.
Speaker 4: And then they're just delicious on their own with ranch
Speaker 4: or anything.
Speaker 5: Okay.
Speaker 6: His girlfriend from Al Toro, she used to put or
Speaker 6: probably still does, put potato chips she opened a bag of.
Speaker 3: But you could do that in her sandwiches. You gotta
Speaker 3: put a little potato.
Speaker 4: In your sand super thin, crispy potatoes.
Speaker 3: Why not?
Speaker 1: And then of course the top it all off, the
Speaker 1: shakes and the fries you brought us this mini shake.
Speaker 3: Yes, the chips should get their own moment.
Speaker 4: They deserve their own moment.
Speaker 3: They're really good. The secret they're not too thick, good
Speaker 3: salt content.
Speaker 2: A lot of secrets, a lot of secrets.
Speaker 5: Bert bloodhumes are very secretive. You know, they've got these
Speaker 5: giant mouths and jaws. So you'll be looking at me like,
Speaker 5: what is he doing over there? You walk over there,
Speaker 5: and he's just got like a he's got.
Speaker 2: Like a rabbit, a rabbit in his mouth.
Speaker 4: A full rabbit, and you can't even see it. Wow.
Speaker 4: Birds are secreted. They don't hides in the corner.
Speaker 1: You've got the triple reaches, mini shaked and not so
Speaker 1: thin mint Oreo, the berry berry lemon milkshit.
Speaker 3: Made some quick work out of that milkshake over there
Speaker 3: talking to me about.
Speaker 1: It, and then the pie. It's fantastic. I mean you
Speaker 1: start with the base of McConnell's ice cream. Yes, right,
Speaker 1: so that's perfect, you said, the homemade whipped cream, yes,
Speaker 1: and then as that Oreo crumbles.
Speaker 4: And Oreo crumbles and chocolate.
Speaker 1: Stupid, and then the Maggie made lemon merangue pie shooter.
Speaker 1: And again, I mean you mentioned this to us off
Speaker 1: the air. My god, everything is made. I wouldn't say
Speaker 1: bite size, but it's small.
Speaker 4: Yes, everything, Yes, one hundred percent.
Speaker 3: So it's I feel like I need a spoon.
Speaker 5: We call it a shooter because it's in a shot glass,
Speaker 5: but there's no alco. It's literally just lemon merangue.
Speaker 4: Pie in a shot glass.
Speaker 5: And I thought with desserts and and shakes, the mini
Speaker 5: shakes is you know, you're I don't like if I
Speaker 5: go to In and Out or I go to five guys,
Speaker 5: I never get a shake. It's too much because I'm
Speaker 5: I'm already you know, eating too much as it is, right,
Speaker 5: I don't want to be rolling into my car.
Speaker 2: I want this.
Speaker 4: But this little yeah, it's perfect. At a little bit.
Speaker 3: Of slighter is the perfect amount. The mini shake is
Speaker 3: the perfect amount.
Speaker 6: You're like the gold Oldie locks, Burt, I mean Ryan,
Speaker 6: you can call me Bert.
Speaker 2: It's okay.
Speaker 3: It's called your dog.
Speaker 1: Health is becoming a huge issue. Talk to me about
Speaker 1: seed oils. Talking about about the oils that you do
Speaker 1: use for your foods.
Speaker 5: We don't use anything but beef tallow to fry, to
Speaker 5: fry our fries or anything that's fried. It's with beef towel,
Speaker 5: because you know, I read this book actually like twelve
Speaker 5: years ago, and this woman was talking about beef tallow
Speaker 5: and seedles and I was like, what is this? And
Speaker 5: so I started asking nutritionous friends like, oh, no, beef toal.
Speaker 4: That's how McDonald's used.
Speaker 5: To fry their fries in beef tallow fifty years ago.
Speaker 5: And then you know, there was controversy about being vegetarian
Speaker 5: and so they switched. It's like, oh my god, beef
Speaker 5: tallow is unbelievable and you can make candles with it.
Speaker 5: I'm okay now if your skin yeah.
Speaker 2: Oh yeah, yeah, do you have another burger out there?
Speaker 6: I wrote, yeah, yes, Ryan, Thank you so much.
Speaker 3: It's so great to meet you. I feel like I've.
Speaker 2: Known you forever.
Speaker 1: Bert's burgersoc dot com bert is with a you. Bert's
Speaker 1: burgersoc dot com is where you find the page about
Speaker 1: the catering. You can also find them on social media.
Speaker 1: Bert's Burgers O C. Ryan, thanks for coming in. Ryan
Speaker 1: Ventiel again from Bertz Burger's