10 Burger Tips You Didn't Know You Needed | Burger Masterclass

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“You can get my favorite cookware from Made In today with a 10% off
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10 Burger tips to make sure your next burger becomes your best burger.
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Garlic Mayonnaise:
1 whole free-range organic egg
1 tbsp water
2 medium garlic cloves smashed and roughly chopped
1/2 tsp plus 1 little pinch of Maldon salt
2 tsp white wine vinegar
1 1/2 tsp fresh lemon juice (not that bottled BS)
1 cup avocado oil
2 TBSP extra virgin olive oil
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Опубликовано:

14 май 2023

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Комментарии : 892

@thatdudecancook Год назад

Hope these burger tips leave you feeling inspired for your next session my friends!! If you've got any golden burger tips of your own drop them down in the comments for everyone to see and as always HAPPY COOKING!!

@godusopp7867 Год назад

i cant cook lol

@charleswalker2484 Год назад

Smash burger good

@rage_tv4493 Год назад

Lol love the 80s montage music

@stangreen4134 Год назад

Another banger of a video my dude.

@mikeyo1O1 Год назад

How is it that "cause if ya know, ya know" isn't on merch? I'm out!

@mr.morris2907 Год назад

32 Seconds in & I already *KNOW* the fridge is about to get it

@turkeydoctor5546 Год назад

When doesn't it Einstein?

@thatdudecancook Год назад

It got it alright.... it got a hip thrust dance battle

@papaechozulu3737 Год назад

The ref declaring The Fridge the winner of the dance off was obviously home cooking.

@toom4234 Год назад

@@turkeydoctor5546 You seem fun to be around

@MRxSLEEP Год назад

@@thatdudecancook for some reason, your little hip thrust dance made me think of the video for Big Bad Wolf, by Duck Sauce

@user-hn9fr7mn3x Год назад

1) 0:40 buy 80/20 beef 2) 1:05 grind your own mix 3) 4:23 account for shrinkage 4) 4:55 dimple the middle 5) 5:25 relax them onions fool! 6) 6:20 good lettuce 7) 6:40 season yo tomatoes sucka! 8) 7:30 mayonnaise from scritchy scratch! 9) 8:44 BUTTA BUNS 10) 9:25 fat and acid 14:00 fridge drop-kick

@pankajuchiha9232 11 месяцев назад

Great job 💯

@OfficialAnarchyz 11 месяцев назад

Thanks, you saved precious minutes of my life. No point in watching this

@andew3873 11 месяцев назад

@@OfficialAnarchyz No one’s forcing you

@TheAmazingOti 11 месяцев назад

@@andew3873 No but as somebody who already knows a lot about making burgers and is looking to learn more, it's disappointing to waste 15 minutes watching a video with quite frankly basic tips. Also that wasn't a drop-kick.

@hairyhoudini5565 10 месяцев назад

13:34 Grotesque twerking

@synk2 Год назад

Quick tip on the mayo - if you're not making enough for an army, you can do it with an immersion blender. Bonus points if you find a glass jar the stick fits in so you don't even have to move it once you blend it. Totally agree that homemade is a game changer, and it elevates a BLT to the next level as well. I'll never go back to the goopy store bought stuff.

@thatdudecancook Год назад

Great tip! that definitely works and saves time on clean up as well

@angelbulldog4934 Год назад

I made mayo for the 1st time not long ago. So easy!

@bettertelevision968 Год назад

army invades your fridge

@littlepotato2741 Год назад

Wide mouth mason jar and immersion blender. You can put all the of ingredients in a once as long as you: (1) put the immersion blender all the way to the bottom to "capture" the egg yolk; (2) blend for a bit and then slowly raise the immersion blender as needed to get the entirety blended together smoothly. Keeping the immersion blender on the bottom only allows a little oil to mix with the yolk at first basically replicating slowly pouring the oil into a food processor, etc. And when you are done, you already have it in a mason jar... add the top and pop in the fridge. Tip: You can pasteurize your egg (in shell) with sous vide if you want make it last longer. Or, you can add some fermented food/liquid and let it sit out for a couple of hours to start fermenting... and then put it in the fridge. The internet has pretty easy to find instructions on both. Edit: Only ingredient I wouldn't put in at the beginning is olive oil. If you want to add olive oil, hold back a portion of the neutral oil and make the mayo. Then add the olive oil and mix just enough to incorporate the olive oil. EVVO will go bitter if you use a blender on it for too long.

@bettertelevision968 Год назад

@@littlepotato2741 nice i made few jars of mayo

@maplehouseknives Год назад

A tip if I may... lettuce on the bun then tomato. Even though your bun is so slowly and lovely toasted, it still gets soggy from the tomato. Made your shawarma recipe yesterday, it was the bomb! Thanks man, greetings from Germany 👍🍻

@proprietarycurez8463 Год назад

or mayo! Any fattty sauce will protect the bun and that's what he did here.

@connoramos94 Год назад

I made it two days in a row hahaha

@mikakivela68 Год назад

Sorry.....no lettuce or tomato on a burger.Doesnt add anything more than something for t eye.

@proprietarycurez8463 Год назад

@@mikakivela68 texture 🤪

@jbitt1617 11 месяцев назад

@@mikakivela68 simply untrue

@MatthewSmith-cp3hu Год назад

this is a masterclass your probably the best culinary teacher on youtube ... you teach food theory and facts that apply across a spectrum ... your special ... thank you

@andywalker8064 Год назад

Twenty years in a diner kitchen here. Excellent tips! Three other keys are griddle temp, not crowding, and resisting the temptation of smashing with the spatula after the flip. Griddle must be hot enough for the browning/caramelization (Maillard reaction), but not so hot as to blacken. Not crowding helps aid that browning and prevents your burgers from getting steamed (yuk!). And smashing/smooshing achieves nothing but a dry burger. Don't smoosh!!!! 😉 Thanks again for an excellent video, chef. P.S. Love how you let that beauty rest a bit before digging in. 👍😎

@triggeredsnowflake2507 Год назад

Sonny always coming in clutch with the good cooking practices! I always learn something and improve my own arsenal of cooking knowledge!

@annaw659 Год назад

I’ve been meaning to get into bettering my burger cooking at home so this video couldn’t have come out at a more perfect time. Thank you for the tips!

@4realdustin 11 месяцев назад

Only this guy here can take 20 plus years of professional cooking experience and translate it into easy to remember and apply techniques that people who really want solidly good Food can then incorporate into their everyday use. Another masterpiece for the books! Thank you so much.

@TheAmazingOti 11 месяцев назад

Chef Jean-Pierre, AKA Chef Onyo is way better than this clown.

@peterdoe2617 7 месяцев назад

There are a few others, in fact. I found a lot of amazing recipes i.e. from Chef John *food wishes* and Pailin Chongchitnant *Pailins kitchen* or *Hot Thai kitchen*. Or look at *Ethan Chlebowsky* 's "braising 101": it's never been explained to me this fundamental. If you can see the channels i'm subscribed to: I try to learn from the best.

@i_DONT_get_IT 17 дней назад

Shout-out to the understated, humble, inexpensive, and delicious cut of beef: Chuck. We can always count on you!

@vandalsgarage Год назад

I've had good luck using my food processor and very slightly frozen chunks of beef. Cut the beef into chunks, freeze until just stiff, then pulse in batches in the food pro until the beef is the consistency you want. This helps keep the fat from breaking down during grinding (since many of our home kitchen grinders aren't as sharp as they should be). Brisket makes great burgers, whenever it goes on sale I'll buy some for the smoker, and grind some for burgers.

@mrlarry999 Год назад

You turned me on to the Made-in nonstick pans and I bought the set of 3 about a year ago. I absolutely love them! When I placed my order I mentioned that you promoted them on one of your videos. 👍🏼👍🏼

@aaronbailey9454 Год назад

Other than that 1 sad slice of cheese, that burger looks amazing! Thanks for the tips Sonny!

@TobychaserTobychaser Год назад

Right? 😄

@aaronbailey9454 Год назад

@@TobychaserTobychaser haha totally. That juicy burger deserved better. 😆

@saroachman 10 месяцев назад

I agree, it needed two

@iprey4surf 8 месяцев назад

THREE slice minimum. 2 American 1 spicy jack/provolone

@aaronbailey9454 8 месяцев назад

@@iprey4surf couldn’t agree more!

@Piquliar Год назад

The way that griddle fit onto the stovetop was super satisfying! It's like it was Made in collaboration with the stove to fit like a glove.

@frog42 5 месяцев назад

This was so concise and exactly what I needed tonight! Thank you so much for explaining everything and why!

@Youkaikaze 11 месяцев назад

Bro, I'm a pro sous and I LOVE your channel. Not only do you really know how to cook, but you're hilarious too. I've been a pro for several years and that learning process never ends. I've learned a ton from you, which is one of the reasons I keep coming back. Thank you for what you do, please never stop! Much

@shekrabby249 5 месяцев назад

I have never enjoyed cooking vids so much....and such delish food! Just found the channel a couple weeks ago and I'm hooked.....THANK YOU! 🤗

@thegodofpez Год назад

I’m kind of ashamed that I’ve never invested in a meat grinder or pasta maker for the KitchenAid my fiancée owns. Fantastic feature, my fancy follicle free fellow!

@thatdudecancook Год назад

you know what to do my friend!

@Hi-TechHillbilly Год назад

Food processor good alternative until you get one. Just go slow!

@thegodofpez Год назад

@@Hi-TechHillbilly Solid tip! 👍 Thanks!

@stooge81 Год назад

That's some A+ alliteration there, my friend.

@trublgrl Год назад

No point in making that investment until after the wedding. Just being prudent. If the worst happens, you'll feel like an idiot with a pasta roller and meat grinder with no mixer to attach them to. And NO, they DON'T get the attachments after what they did! They can buy store-bought pasta and ground beef, which is all betrayers deserve. _(Just kidding. Happy nuptials!)_

@hughfristoe Год назад

This is such a great compilation of some of my favorite tips I've gleaned from many videos. And that burger looked incredible. I just had a silly smile on my face at the end. Definitely considering the Made In cookware, too. We bought Saladmaster stuff years ago, but this stuff looks great.

@thatdudecancook Год назад

Made-in rocks! Thanks for the kind words

@lancethornton5405 11 месяцев назад

Sonny, It's been a pleasure watching the evolution of your channel. All your recipes that ended up in my kitchen were amazing. I've adapted a ton of practices based on your stuff. I cannot wait until I guilty pleasure buy a chamber vacuum sealer.

@rleis06 10 месяцев назад

My new favourite channel!!! Hilarious and I'm learning some awesome new techniques that I can't wait to try!! Thanks mate!!

@AmorYMigas Год назад

I have so much more info now on how to do a great burger!! Thank you for ALL of that!❤

@dedelin4356 Год назад

Sonny, thanks for all of the tips! Excellent information and I will be ordering a meat grinder for my food stand.I am also going to try making the Mayo.

@amykat5 Год назад

I mostly use my Lodge cast iron griddle to cook hamburgers. I love the little crispies it makes! I dice my onions and put them around the burgers so it all cooks together. Love grinding my own beef!!

@morgastic23 Год назад

This is probably my favorite fridge attack that I've ever seen! It was truly beautiful. Also I'm def gonna try some of these tips, at the very least making my own mayo cause that seems ridiculously easy for how much better it is

@katana2seppuku 11 месяцев назад

i don't like cooking and i'm not good at it but i love watching people cook. it's crazy how they make something so awesome from lame bland items. i love when people can cook, i admire it. it's pretty dope, so i really appreciate your videos. maybe someday i'll learn but for now, i'll just enjoy these videos

@2Wheels_NYC Год назад

All great tips. When I started grinding my own meat, it was game changing. I use the same attachment, and always freeze it. Your onions, butter lettuce, and griddle cooking... This is essentially the same burger you would get at my house.

@dimitrimatsacos7859 8 месяцев назад

Great tip about freezing the grinder. I agree the chamber vacuum sealer is good to have, I think it saves me money, as well as taking minced meat to another level. Plus I often sous vide the meat that was vacuum sealed, using the same bag.

@Zstray17 Год назад

I would love to hear the discussions your neighbors have regarding the fridge in the backyard of your place

@diannt9583 Год назад

Hopefully his neighbors are of the type that mind their own business.

@rupman27isback Год назад

I love your videos so much man! I really want to start making my own mayo. It looks super easy.

@WoeWoeWoe Год назад

Looks so freaking good! I won’t forget the Patty size and seasoning the tomato tips

@Betoni Год назад

1 thing i would add to the list is experiment with the order you stack your burgers. I was blown away by the differences it made by just stacking the stuff in in defferent orders.

@joeschmo622 11 месяцев назад

I've done the onions-in-water thing, and it does work, but I also like using a huge pan, plopping the burger(s) in it with quite a bit of oil, then laying down some onion-slices in the free area that's also oiled up. Takes the edge off by lightly frying them, plus lets them soak up some beefy goodness at the same time. I take them out when still firm.

@clachapelle 11 месяцев назад

Looks really good. My favorite bun is a normal burger bun with sesame seeds...

@ginawiggles918 11 месяцев назад

Sesame seed, brioche.....or onion bun.

@lisabishop6266 Год назад

Looks great! And, i saw a neat little hack for that poor fridge today. A lady took the door shelves out of her dads dead fridge and hung them up in her mom's craft room for holding spools of thread etc. Made everything easy to see and get. Would work for spices , etc as well. Not the whole doors, just the part you keep your ketsup, dressings, etc contained so they dont fall when you open the door.

@zepplinthor Год назад

That griddle rips. Got mine around black friday. Love your videos. Been debating making the jump to shave my head instead of the comb over.

@cappyjones Год назад

Do it! Grow some facial hair to offset the bald head though. 👍🏾

@danielbeck9191 Год назад

Looks delicious!!! Thank you for the tips on making a great burger!

@floodtheinbox 11 месяцев назад

I freaking love this channel. That dance/flavor montage at the end was 🧑‍🍳💋

@cutley2b 9 месяцев назад

Enjoyed the video. Although been an avid cook for 40 years, I love picking up tips like yours. Can't wait to try the mayo recipe. I'm a mayo and garlic freak! Also, many people like to toast the Buns with mayo so anxious to try your mayo that way. Also like the tips on not adding EVO too early/much to mayo. And not adding salt too early to tomatoes. It's these small things that separate good cooks from great cooks.

@peterdoe2617 7 месяцев назад

Been making mayo for some years now. I’m using an immersion blender in a small diameter, tall vessel.I skip the water, ‘cause I want my mayo to be quite firm. Everything goes in! The oil will float on top. Blender to the bottom! After about 30 sec, you can slowly start lifting it up. Mayo done. Then I can mix in other ingredients, like in Sonny’s secret burger sauce.

@Vega_Daniels Год назад

Absolutely love your videos. Thank you. I have seen so many videos and you are top of the bunch

@MatthewSmith-cp3hu Год назад

music and video speed when building the burger was glorious..it shifted my mood ..to simply happy

@sethgaston845 Год назад

Love the HEB product placement! Easily the best grocery store in my area, and it's not even close.

@REY-RUM Год назад

You are an amazing chef, thank you for sharing your talents

@Timbalo0 Год назад

Thumbs up for the butter lettuce. Should be used and advocated much more. Nothing wrong with the "standard", iceberg lettuce, but butter lettuce is king.

@Grayald Год назад

Definitely agree on the grinding your own beef thing. It cannot be overstated how much better it makes the burger. I did it for the first time with a combination of Chuck, boneless short rib, and I through in a few slices of fatty bacon to shore up the fat percentage to about 25 to 30. The resulting burger was orders of magnitude better than store-bought ground beef. It was like a completely different food. It was incomparable.

@michaelshadwick3487 11 месяцев назад

Truly the most important advice for a fantastic burger.

@ginawiggles918 11 месяцев назад

*+Gray:* I agree. You never know WHAT they're putting into the pre-packaged ground meat at the grocery store these days. And the butchers won't grind roasts & such for you anymore. Having a decent grinder and grinding your own burger & sausage meat is so satisfying.

@Grayald 11 месяцев назад

@@ginawiggles918 yeah it's a shame. Butchery is nearly dead. They're nothing but glorified meat salesman now. I went to in the store butcher at our local high-end supermarket and tried to get them to cut me four one and a half inch pork chops and they just couldn't understand what I was asking. It's like they had no comprehension of actually cutting a piece of meat to order, to the point where I might as well have been speaking a different language. Not joking. The guy I asked even went talk to another one in the department and they were speaking and hushed tones back and forth about what I was asking and glancing over at me. It's like I was some kind of alien or something. What I was asking was really that foreign of a concept. So I guess it's up to us to do it ourselves.

@yodrewtube Год назад

Damn that was amazing! Love the details about the food you’re using and why they work well with the dish instead of, “just add this,”

@campguy 11 месяцев назад

I live close by to the Lodge main factory and outlet store in S. Pittsburg, Tennessee so I've got a lot of cast iron cookware......it's fun to use, fun to collect, cook outside on the fire or in the oven or rangetop

@rickd6880 8 месяцев назад

You are the man…!!! I love your videos…I followed your tips and the burgers were great…!!! Thank you…

@watcherbd45 11 месяцев назад

I enjoy watching you more than anyone else on you tube Dude !!!!!!

@marcelmiagi4579 Месяц назад

Love this channel. I also really love when you do the Sergeant Pepper thing

@AlxDv 8 месяцев назад

Great video, delicious burger and wholesome process! Subbed.

@78LedHead Год назад

Bro, you nailed it, marinating patties in Lea & Perrins. I use it and some garlic/herb/black pepper seasoning, and I get it real cold. Put it in the freezer even. W sauce is so strong, they don't need to marinate for long. This seems to help the patties not fall apart on the grill. Also, good old fashioned American cheese will glue any crumbling patties back together. The flavor from doing this is unreal.

@TheCrease1 10 месяцев назад

Big fan of your content. Excellent information. Pretty envious of your vacuum chamber.

@dre27321 11 месяцев назад

A thing I’ve been doing instead of creating a dimple is leaving the parchment on one side for a little bit while the first side cooks it slows down the shrinking

@SilverFoxCooking Год назад

I love all your videos. You're always straight forward and not afraid to share honest chef information. As far as the Made In pans. I bought a 10" carbon steel pan. I was so excited to get it, but I absolutely hate it. Absolutely everything I cook in it stick like crazy. I have seasoned it multiple times with the seasoning wax they sell, exactly how their videos show. I literally think water would stick in it. Unfortunately, I would probably never buy another Made In product. But I will continue to watch your channel!!

@mattymattffs Год назад

Hey man, no comment on made in, but specifically on carbon steel..I struggled at first as well. First thing, make sure you're using enough oil while cooking. You'll need to use more than you think at first. Don't heat it too fast. Start off medium low and then go up if you need more heat. Let it heat, then add the oil and let it heat. When you're done cooking, quickly clean the pan. Water or not. Heat to get rid of all water. Let it cool. Then add a very small amount of oil. Like quarter tea spoon. Spread itb with paper towels. Keep wiping. Put pan away. You do that with your cooking and it'll become better and better. It takes a lot of care to go fully non stick, but this will get you great results. Check out uncle Scott's kitchen here on RU-vid. It's a bit kitschy at times, but he has great tips are seasoning, care, etc. around carbon steel. Reddit /r/carbonsteel is also a great resource. It took me a month to get it. The made in wax sounds like junk, just use canola or something like that.

@SilverFoxCooking Год назад

@@mattymattffs Thank you so much for your information. I will check out the channel you suggested and give the pan another shot. Gonna re season it with canola instead of the wax. I use flaxseed oil in my iron skillets and they are virtually non stick, eggs are a breeze. That's why I was excited about the carbon steel, basically an iron skillet just not the weight. Thanks again!!

@walterw2 11 месяцев назад

@@SilverFoxCooking carbon steel is carbon steel, and cast iron is cast iron. one brand is different from another in like size and shape but the metal itself is the same. this is to say that if you already have a seasoning method that works on your cast iron just use it on your carbon steel too

@hugoanderkivi 10 месяцев назад

@@SilverFoxCooking I would caution about using flaxseed oil at all, even keeping it at room temperature. It's going to rapidly oxidise when heated and will become a poison to the body, if it's not a poison to start with (cold pressed, fresh flaxseed oil is something that can be quite healthy). Even in the fridge, it will turn rancid in months.

@ski-yq9ur Год назад

I watched a video from a couple years ago the other day and that refrigerator was with you up in Colorado and it already had a few dents. I don't know the story, but it must have been an LG or Samsung refrigerator. Also, your dance moves are half-time worthy. For the high school on Friday night in TX.

@Stanggwarbeard Год назад

I'm heading on vacation next week with some family and YOU KNOW imma wow them with this!

@LegacyFarmandFiber Год назад

A major reason you should make your own mayonnaise is also because it's the base for so many good sauces. You can add more garlic, you can add smoked garlic, you can add fresh herbs or peppers. I love making mine with Chipotle peppers and lime juice.

@guilhem3739 Год назад

I liked the burger tips. I liked the embrassed boldness. Great work dude!

@alexlenzon2599 11 месяцев назад

I was surprised that your quick burger sauce didn’t make it to this video. A game changer for me that sauce!🤤

@rickf.9253 Год назад

Thanks! Perfect timing, I recently decided to start grinding our own beef and pork. Just one more step away from processed foods with unknown contents! Buying the meet from quality suppliers from humanely pastured animals free of hormones and antibiotics, etc. A world of difference!

@semperumbra10 Год назад

Hey man! Hope you’re doing well health and mental wise! You’re my favorite RU-vidr

@erickimbrel863 9 месяцев назад

This was great… thank you for onion trick as well!

@ginawiggles918 11 месяцев назад

After years of struggling with cheap meat grinders (including the attachment for my KA bowl-lift stand mixer ) I finally treated myself to the L.E.M. BiG Bite #8 meat grinder. (Amazon sells the complete line) It's changed my life. Grinding my own meat gives me the assurance that only MY choice of cuts (and no weird stuff) is going into my burger and pork sausage. I usually process less than 100 lbs of meat a year so the #8 was perfect for my needs. There are several good videos on YT to watch it in action.

@user-nq6ck2vg1n 9 месяцев назад

I love this !!!! Thank you for the videos

@joeleonard1314 11 месяцев назад

Hey Sonny, i gotta say, It's so incredible that you're still able to show so much energy in your videos while having Chemotherapy treatments. I hope everything works out my man.

@anitagurns9480 5 месяцев назад

Been watching his vids didn’t know he was going through chemo, all the best to him I love his vids an he seems like such a good person 🙏🏾❤️

@oleehuuoli9932 Год назад

Love this series!

@pamelabrown8798 7 месяцев назад

Love the grind your own tip!❤

@jimmynilsson7031 9 месяцев назад

That’s a pretty big burger and end result looks great 👍🏻👊🏻

@josephmatuszak3855 Год назад

I like to mix pickle juice into a bit of mustard and mayo and use that as a burger spread to dope the bun.

@viviannedelavega605 Год назад

❤ I love every part of this burger and I think it’s perfect! I am wondering about the ratio of the thickness of the patty to the thickness of the brioche buns? I believe I would like the patty to be thicker. What are your thoughts? Thank you.

@adamrobertorr9019 9 месяцев назад

What I like to do is make the ground beef outside in the winter when it’s -40 here in Canada. I also usually steep all my utensils and hands in a vat of liquid nitrogen overnight to keep everything extra cold before grinding the beef. If I am feeling real spicy I will move to the South Pole and repeat the process next winter.

@kylecollins6835 Год назад

I grind my own brisket into burger patties, and it is incredible!

@ginawiggles918 11 месяцев назад

Yes, I like brisket too.

@antonboludo8886 11 месяцев назад

I am getting hungry now. All these details end up making a big difference in the end.

@pouria59 9 месяцев назад

That was a true burger Masterclass thank you indeed.

@Gambit33 11 месяцев назад

Caramelized onions and sautéed mushrooms are my favorite burger toppings. Don't even need lettuce and tomatoes, even though those are the classic toppings. Caramelized onions and mushrooms takes every burger up 2 notches.

@gangstaroel Год назад

Thanks for yet another inspirational video, Sonny!

@interpolagent9 6 месяцев назад

So many great tips. Burgers arw my favourite food group.

@lynnmoore3684 Год назад

re: vacuum sealer. I have a Food Saver one that I use for packaging meats. Not bad for about $100 for the sealer and $20-30 for the bags.

@rebeccajustis8826 8 месяцев назад

THANK YOU FOR THE GREAT BURGER TIPS!!

@SantigoHernandez-hc4wi 9 месяцев назад

Best ending yet. Too funny. Great video, thank you.

@RunningD Год назад

OK, I have been cooking burgers for well a very long time. But never thought to measure the burger to my bun, so I can make sure it is to the edge when finished...... Genius!

@viviannedelavega605 2 месяца назад

Totally a perfect process 💯

@thenext9537 Год назад

I love your magic eraser! I love your product.

@JeannaLievsay 9 месяцев назад

i like the bald look dude! I already decided I need a grinder in my life when I watched your pastitsio video and this one confirms it! Thanks again for the awesome tips, especially the red onion ice bath one! oh and I agree about making your own mayo. It's easy and so tasty and you can add all the different flavors to it!

@Hoigwai 6 месяцев назад

On a burger, I do like the sharp onion from a fresh cut. In something like a salad, I like the softened flavor of the soaked onion. These days since I'm no carb it is just a meat and cheese stacked on the plate. 😋

@zincfive 11 месяцев назад

Mister Dude Can Cook, you have the best cooking channel... funny AND informative.. And you did the right thing with the hair, prolly the only thing many of us were wondering was when, not if... A number of years ago, after recognizing how close to trump-quality cotton candy I was rocking... I asked my "stylist" what my options were: "buzz cut" or "comb-over"... 30 seconds later, I get to point at myself and tell the boys with the amazing locks: "guess what brother, I used to be pretty... this is what is coming for you!." Now I shear myself down like a spring lamb every 3.4 to 9 and a half weeks with 30 dollar drug store clippers , try not to leave any stubble in the sink so my wife doesn't abuse me so much, and all the pretty young men with the fabulous hair get to support my "Stylist's" kids college fund. Phew. u know i love u, and....

@wowMush Год назад

I told myself I would never see the perfect burger video on YT, I stand here corrected. Phenomenal!

@michaelallred1516 7 месяцев назад

Loved those tips!😂

@jimmymac601 Год назад

Nice tips. Trying those out this weekend.

@Patrick_Gray Месяц назад

Hi, I love burgers and eat one just about every time I go out to eat. When I make my own burgers, I use 80-20 ground beef and use an electronic scale to get patties that are 5.3 to 5.5 oz. Then I use a Weber press to make uniform patties 4-5/8" diameter. I like a good bun toasted in butter, but then I differ, I do not like mayo on a hot sandwich. I like pickles, sweet onions and ketchup on my burgers. One of my favorite burgers is at TGI Fridays with Jack Daniels sauce.

@lance-rc4mx 6 месяцев назад

When I was younger I preferred cheeseburgers as I’ve gotten older that grilled burger with lettuce or spinach with tomato ketchup or bq sauce hot sauce just makes my day

@justwondering2442 11 месяцев назад

iLove! ❤🍔 QUESTION: what makes the mayo get bitter after adding the olive oil?

@PumpedChef Год назад

it is worth mentioning that it's important to have the size of the raw meat bigger only when you use high fat (70/30 or 80/20), if you use 90/10 it doesn't shrink as much. so the size of the bun is fine, or slightly bigger.

@proprietarycurez8463 Год назад

Only a psychopath would use 90/10.

@PumpedChef Год назад

@@proprietarycurez8463 in some areas 80/20 is harder to come by.

@proprietarycurez8463 Год назад

@@PumpedChef No way! smh

@ginawiggles918 11 месяцев назад

@@PumpedChef: Grinding your own meat is the answer. Plus when you personally inspect every piece of meat that goes into your burger. No "mystery" meat or scraps going into your burgers. 🍔

@nancyeaton731 Год назад

Anova makes a really good and affordable chamber sealer. Game changer!

@ahyahisrael 10 месяцев назад

😂 Your end Dance was hilarious!!! 😂😂

@NinjaNovice 11 месяцев назад

Great video...I"m new. This is my second video. I loved your eggs masterclass. Eggceleant. I can't wait to make this burger!

@dabsteelpimp 10 месяцев назад

I make a steakhouse burger occasionally but requires some commitment...i start off by pickling a medium red onion Then pan sear a ribeye and use the fond to make a bordelaise sauce with shallot and a good red like malbec, shiraz, chianti work well but use what you like I start there burger process by prepping, baking and candying the thick cut smoked bacon I use a stainless fry pan or saute pan for all of the cooking aside from the bacon After the burger has been fried on both sides i stack it on top of a mound of red onion right out of the Mason jar... on top of the burger, i pour a teaspoon of the bordelaise sauce, sauteed portabella typically comes finished in the sauce when i make it and even if you don't like mushrooms I'd encourage you to take a leap of faith Gorgonzola is layered on top followed by the bottom bun and then layer the top bun making an onion steam burger tower... the onions only need a couple mins to caramelize so you can remove the top bun onto a plate and your hand and a burger flipper to flip the rest onto your plate Layer the strip(s) of candied bacon Top with fresh arugula and the top bun...a girl once broke up with me and said that was the best burger she's ever had and she'd miss that the most

@Reign_In_Blood_963 11 месяцев назад

Enjoyed your tips for Burger making. I gotta try the home ground meat sometime. Speaking of gotta trys.... you gotta try this. 8oz 80/20 Beef Aged Cheddar Crispy Bacon Saute'd fresh jalaplenos slices Peanut Butter (pre warmed, put on bottom bun. Add enough so that it combines with the burger juice and drips from the bun) Brioche Bun This is the best burger I have ever had. Hands down. I owe my friend Brian for making me try it. Would have never thought this combinations would be so good.