93 lean meat, 3/4 inch thick, 6 inches across, with just salt and pepper. On the side that hits the grill first, press in 5-6 strips or 2-3 rings of onion. 3.5 minutes per side for a good Medium cook. On an onion bun, grilled, with real mayo, a-1, lettuce, and pretty much any cheese from American to Smoked Gouda.
I like how “Not using a thermometer” wasn’t on here because that’s honestly the best advice you could give somebody. Crank up the heat on one side, sear the meat a few minutes in each side, bring it up to temp on the indirect side or the warming rack. Even a well done burger cooked to 165° comes out juicy and tender.
The best way to cook a burger, any food for that matter, is how you like and not what some so called "expert" says. Certainly take inspiration from wherever, but in the end it is all abiut individual preferences
For outdoor charcoal grilling brush the grill with oil to keep from sticking . Press center of patty with your thumb to make indentation. This will prevent shrinking hockey puck patty. Season with salt right before it goes on heat. It will dry out if you season too early. After flipping meat brush lightly with Worcestershire and rotate meat so it cooks evenly. Close the lid if you have flame ups. Season Mayo with garlic and black pepper Slap some cheese on after it comes off grill. It will melt while you’re toasting buns. For extra taste, grill some bacon, mushrooms and onion slices with patties.
Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want burger patties cold so they stay together and stay as juicy as possible. Put the patties on a tray or platter, covered, in the fridge while the grill heats up. 5:09
No, you make your patties. Put them in the fridge for a minimum of 30 minutes. Then take them out and sit until room temperature. They will not fall apart doing it that way.
30 minutes, that crazy!!! I like to use bacon on the grill, and throw that stuff all over the patties as they are cooking. Trick is to start the bacon first, get it about 1/2 or 3/4 done, or else you will have cooked burgers with raw pork dripping on it. Not the way to go. Start the bacon, and then finish them together with the burger. WAY better than just throwing a slice of bacon on after they are done. Watch for flare ups, but the flavor is unmatched. It is extremely helpful if you are cooking steakburgers than have less of a fat content. Let you own taste be your guide. Be true unto your own self.
Right lol only takes like 6 minutes on each side and just slap some cheese on in the last minute. Maybe 30 minutes of total prep time including everything from forming and seasoning them all, etc.
I get the Weber pretty dang hot, with all the coals stacked against the side of the grill.. The sear for 2 minutes on each side, then slide them (yes, plural.. I prefer my burger with a side of burger) over to finish for 2 minutes with indirect heat, while adding cheese.. This allows the juices to redistribute while still on the grill and it’s medium every time.. And if you wanna try something different, get some English muffins for your bun.. You can toast them in the toaster, and your bun won’t become a soggy mess..
She has obviously never had a smash burger or knows what it is.. You smash it as soon as you put it on the grill, won't dry out unless you cook it too long
From jump she was wrong. Smash burgers are very juicy. Smashing from a loosely packed ball locks in the juices and evenly distributes the juice throughout the burger.
I've come to the conclusion that the fewer things you put on a burger, the better it tastes. I know this because I still make burgers many different ways.
You know, as far as cheeseburgers go, it really is just hard to beat a tasty bun, good ol’ Kraft deluxe cheese slices (the Kraft slices WITHOUT the plastic wrap separating each slice) and a rather large amount of just plain old DUKES MAYONNAISE!!! Dammit man, I think we shall eat burgers for dinner tonight!!! Thanks. 😂😂😂 Also, just as an f.y.I., the Sara Lee - “Artesano” hamburger and hot dog buns are an absolute excellent choice as they are very, very good!!! Now, if you have not tried them yet, then I highly suggest that you do try them and I mean very soon!!!
i agree. like i do add stuff lots cause?? well thats what you do with burgers. but then i eat one with nothing but salt and that beef flavor by itself is sooo amazing.
Yep, I've found salt, pepper, garlic, and onion powder to be the best seasoning, at least for my cast iron indoor burgers. Will have to see what happens on the grill this year. I use 70 something to 20/30 something ground beef for best flavor. Oh, and you gotta toast the bun! I found some fantastic brioche buns at Aldi's that really top them off.
To make a great hamburger, the first step is to form the patty with minimum handling. You don't want to squash the air space out of it. When cooking, you want the juices to collect in that air space. If there's nowhere for the juices to collect, the juices can only run out. That means that any seasoning should be done to the surface only. Don't try to mix them through the meat -- that just means that you there is nowhere for the juices to collect and you end up with a much worse hamburger as a result. And no smashing. That will just compress the air spaces and force the juices to run out of the meat. And, of course, let it rest for a minimum of four minutes after cooking. This is largely to let the juices solidify a bit. I like my hamburger bun to be toasted and I don't even start toasting it until the hamburger patty is resting. And while it rests, I wash the dishes that used to cook the hamburger. Generally, by the time I get the cooking utensils washed and the hamburger bun is toasted, the patty has rested enough to be great. If the juices squirt out when you bite into the hamburger, then you didn't let it rest enough. Also, if it makes the bun soggy, it didn't rest for long enough.
For me it's a simple smash burger on a firestone grill. It's quick, easy and tasty. Make a decent sized ball. Let your grill get up to high heat first. Get you a decent slice of butter. Lay the ball on top of the melted butter, get a piece of parchment paper and just lay it on top and press it for a minute. Slap some salt, pepper and garlic powder on it and lay a basic kraft single on top. I like chopped onion and jalapenos on the bottom of a slighlty toasted martin's potato roll and then either mustard or ortega's queso cheese sauce in a bottle squeeze to top it. 30 minutes for a burger though? Gtfo. Any solid or legendary burger joint isn't known for a 30 minute wait. Just saying.
Have you ever tried to handle room temp burger meat? It’s always a pain. Use chilled meat, sear both sides, then move to a cooler side of the grill for desired doneness.
@Joi I see where you’re going for, but are you saying that you’re using the parchment to patty the burgers? If i use my hands with room temperature burger then it’s always a soggy mess that I can’t mold.
Medium rare burger? Might as well eat medium rare chicken too whilst you are at it. It's not a steak, burger meat is ground and the outside of the meat which is contaminated in bacteria is mixed into the burger throughout.
Not terrible content. I have to snooze you most of the time because of the 'Animal Planet' way you talk to me, but I'll probably be back. Good stuff. The algorithm will get me again.
Mofo’s be hearing “SMASH” burger and for some odd reason or another they like smashing the hell out of it the whole time. Kinda like wringing out a damn rag or something!!! If I wanted a piece of dry leather I would’ve just ate my work boot!!! 😂😂😂
Some dangerous advice in this video. A burger should ALWAYS be well done and never medium. This is because unlike a steak, the meat in a burger is ground. This means the outside of the meat that had bacteria is mixed into the meat throughout. You need to cook fully all the way through to the middle to stop any risk of food poisoning.
That can be true, especially if you let the hamburger patties sit out on the counter for a long time. I form my hamburger patties to around 1 to 1 1/4 inches thick, cook them over a little less than medium heat, and aim for medium doneness. Not once has this ever made me the least bit sick. I've had food poisoning before, but never from a hamburger. That said, if I was cooking for the elderly or for others with poor immune systems, I would probably go for a thinner pattie cooked well done for the reason you said.
You said don’t keep flipping as with any other cut of meat. You said literally the opposite on the steak myths video saying flipping often actually helps. ???
If you aren't sure when to flip the burger, put it on the grill and cook it until the blood starts rising to the top. Then flip it and cook the other side. You'll never have a raw burger. Normally, it takes about 5-7 minutes on the first side and about 10-15 minutes total cook time. 30 minutes? That must be a THICK burger.
Alternatively, look at how far you the Side of the burger the meat has browned. Little past halfway, you’re probably good to flip unless you want it well done. Then, all the way up the side of the patty.
That’s so crazy I just watched a video where Gordon Ramsay said to cook your hamburgers on the hottest grill possible and he moves his burgers from the grill straight to the bun.
Definitely better off this route. 30 minutes for a burger like this video suggests is insane. If a 4oz patty is somehow taking that long, grill might not be lit.
Don’t know about this 30 minute thing, but I do know I will not eat a pink burger. I don’t want a hockey puck, just no pink. I’ll eat a medium steak, but not ground meat.
@@TheTom41149 Not in my experience. If you don't push the burger down and just let it cook, the fat stays inside after it is seared, then you just flip it and do the other side.
2 toppings and a sauce?! WTF is that noise Lettuce, Tomato, Onion, Cheese, ketchup, mayo, pickles, and bacon. fk that "2 toppings and a sauce" noise. I don't care who he is, he's wrong
Personally I subscribe to the theory of cooking a burger the way you like it. I don’t like a so called “juicy” burger and prefer a less fat to meat ratio but if that’s what you like then that’s how you should eat it.
Smashing burgers at the beginning of cooking really does not squeeze out any juice. In a burger, juice is fat, and the fat had not rendered yet. Smash burgers get smashed at the start of cooking, so it is perfectly fine to do so, but only on a flat top, not on a grill.
30 mins of cooking on the grill is ridiculous. It takes maybe 5 to 8 minutes on each side at 400 depending on the rarity you want, and slap some cheese on in the last minute. So at most grilling time should take maybe 16 or 17 minutes And then maybe another 5 mins if you are toasting your buns on the grill (depends on how many but yeah)
@@insideoutsideupsidedown2218 well i always usually eat my burgers well done or medium well. I don’t ever eat medium rare burgers. I only do that with my sirloins and rib eyes. But some people eat a med rare or rare burger but i can’t personally do that, usually due to the what you just said and i don’t care for the taste on a burger. Its all about seasonings and toppings when it comes down to burgers (and of course using the right beef and fat. Usually an 80/20 gets the job done well).
Smashburger taste like crap, people who eat there have no taste. Cheese on a burger is just sacrilege to me as are too many toppings. Burger, a little katsup & mustard, grilled onions, and some lettuce with a buttered wheat bun. BOOM!
I thought you would say this but you didn't. To avoid massive shrinkage on your burger, put an indent with your thumb in the middle of the patty. This will keep shrinkage to a minimum.
The indent is less for shrinkage and more of controlling how it shrinks. it helps preventing doming where the sides contract due to shrinkage before the center.
If you're grilling right, you'll have a side for direct heat and indirect heat. 30 minutes does sound a bit much, but that's probably for well done burgers, which is the food safety recommended way to eat any ground meat. I never go for a well done burger, personally.
Probably for a well done burger, which is the food safety recommended way to eat any ground meat. Personally, though, if I wanted a puck, I'd go to a hockey game.
@@TheMoistDonuts Depends on if you're using direct or indirect heat. If you just sear it, then move it to indirect, it could definitely take 30 minutes for well done.
Smashing a burger doesn’t push out juices because you smash it right when it hits the top. Before there has been enough heat to even render the fat. There’s no juices to squeeze out when doing a proper smash burger. 🤦🏻 learn something better from somewhere else
Vanessa Cantave is wrong. 70/30 makes for a much juicier burger. I assume she just prefers 80/20 because she also wants to watch the calories. Also, interesting tidbit: putting the toppings on the bottom helps improve flavor.
i disagree with almost all of this 🤣 its reallllly hard to mess up. dont squish on them and rest is easy. also high quality meat 😂 most will take this as spendy meat which is usually lean and makes much much worse burgers 🤣 you can absolutely get tasty burgers outa the lowest cost hamburger.
Actually, burgers can be flipped more than once. It helps redistribute the juices. Your own video says it's ok with steak. I just usually don't because I don't pack mine tight. I think most people know how many toppings they can have and have a burger still taste good
In the only packing plant I have ever toured, every side of beef was frozen as soon as possible for shipment. If you raise your own beef and take it to a processor to have it butchered, it is going to be frozen.
Onions and garlic are toppings on the burger not powders in the burger it's not meatloaf or balls. I like sliced, chopped Onions and crushed garlic on a burger with tomato and bacon, bacon and more bacon.
Lol. You don't press down on a smash burger while it's cooking. You push down on it the instant you put it on the grill. That way you don't smash out any fat that has rendered, because none of it has rendered yet. A proper smash burger is HELLA juicy. 30 minutes to cook a burger? How freaking big is it? It only takes ten MAX and that's with a big, fat patty. 80/20 is definitely the best. 73/27 shrinks too much and is just wasting fat to rendering so much. 90/10 doesn't have enough fat, period. Also, if you want to shape your burger properly, make it somewhat of a volcano shape. Push in the middle a bit all around, because the middle will puff. If you leave it the same shape all the way through, you'll end up with a burger shaped like a piece of charcoal, thinner on the ends with a fat middle. Any time you want a real grilled burger, stop by my house. I'll show you how it's done.
I get a burger because I LIKE THE FLAVOR OF THE BEEF!!!! Screw all that other stuff. No veggies, no frickin' cheese and no damn ketchup, mustard or (yuck)mayo!. Just wonderful, tasty beef!
Three flips tends to be my standard...adjusting the placement on the grill during the second flip, and the last is when cheese goes on, and after the moving it tends to be when I've used glazes with some burgers.
