Black & Blue Steak Burger - Hand-Chopped Burgers - Food Wishes 

I made this last night. Best Burger Ever! I made one with blue cheese and one with feta for my blue cheese hating wife. Thank you Chef John! You have never steered us wrong!!!

Might this be why all the really old people I know call ground beef "Chopped meat"?

SAMPIP (smiling.at.my.phone.in.public)

Noice

Nicely done mark 👍

Yay!😃

Mark A - you are a true renaissance man good sir !

No we cayenne't!

Ur a genius!!!

So cute lmao

this was very clever and made me smile:)

I sea son what you did there, 👍

indeed you give me, some excellent ideas and new techniques. Thx Chef john

Hi! 😊😋 I noticed that you didn't add an egg to your Black & Blue burger as I normally do when I make burgers to help keep them together when cooking. Is there a reason you don't for this recipe? Also, I cannot stand blue cheese. I know it's a dryer type of cheese than many others, but I was wondering what other type of cheese you might use as a substitute for the blue cheese, that would work as well? Thank you! Love your videos and recipes! I used your preparation for my first ever prime rib roast a few months ago. Over many other chefs I researched, including Gordon Ramsay, I chose your recipe for your fluent instruction and ease of preparation. I had been so terrified and nervous I was going to wreck this very expensive cut of beautiful beef. After it was done and on the table, with much fear in my heart, I carved the first incredible, juicy and absolutely perfectly cooked slice of prime rib roast. I was afraid for no reason. It was completely comparable and perhaps even better than some of the prime rib roasts I've eaten in expensive, overly priced restaurants. There are no words to express how relieved, happy and proud I was with the result after using your video and preparation instructions. I even teared up, I was so happy. I am forever addicted to your videos and recipes since then. From the bottom of my heart, THANK YOU!! 😊🤠🍁💗 Charmaine (Calgary, Alberta, Canada)

I 100th this

@@IrishTigressNumber1 Charmaine, if what you mean by adding an egg as a binder, it is totally unnecessary. The fat and cross-linked proteins in the meat will keep it together whilst cooking in a pan. Blue cheeses can run from mild to spicy. If you have a cheesemonger in Calgary, or a Whole Foods, someone there can help you select one to your taste. While it is a bit of an acquired taste, they really can be quite good, and in Chef John's recipe here, I think you might be pleasantly surprised. If you have been satisfied with his previous tutorials, I think it would be worth trying. All the best!

@@etherdog Wow! Very fast response. Thank you!

Me too. The Meat, Cheese and Pan at the Ready!!!!!

After Thursday night, Chef John was Jurra-sick with disappointment...and buried his heart at wounded knee, as was the tendon-cy of Warriors fans...asking himself "Kawhi, Kawhi, Kawhi!?" Alas, he Nursed himself back to health in the Nick of time to become the Fred VanVleet of his chopped meat, the Drake of his steak...and devoured that burger like a Raptor soon after!

Yes! I need this!

Ok ?

@@waynegordon2628 lol

I wish it was true that one was for me 😢

I don't trust that last burger, it sounds like a Communist spy.

Not to be dramatic or anything but id fucking die for chef John

That burger is actually for LPGA golfer Michelle Wie.

I usually don't like thin and crispy burgers (love that thick, juicy, almost-rare inside and a charred exterior), but I have to admit that this looked delicious!

He just took a day off. 😋

He needs to start a bitchute account

NICE😂😂😂😂😂

Because, after all, you are the John Matrix, of your meat cutting basics.

It's entirely credible.

If it makes you feel any better, it usually takes me 5 or 6 tries.

@@foodwishes That makes me feel better at least. Also to finally know an easier way to "grind" beef at home. Black-and-blue burgers are one of my favorite things to put in my mouth, so I really appreciate you sharing this video. :o)

@Angel Bulldog you can also take clean cloth and infuse it with Cera alba, then just avoid warm water when washing it

The cayenne would have worked here too ..

Not me that stuff burns my mouth.

You are, after all, the doyenne of your own cayenne additions.. go for it!

@Juan C Salinas you're the only juan that thinks that

Justin Carrasco Bwahahahaha!

It works because the water in the burger freezes and does not coat the meat as well as when its refrigerated, allowing direct meat to pan contact on a larger area without a thin film of water in between (see leidenfrost effect).

Mayonnaise on a burger is an abomination.

@@Bonzulac no u

I've got to admit, I only like mayo on a chicken burger. On beef? I prefer a simple tomato ketchup or a dob of mustard. That said, one of the best burgers I've had was at a restaurant in Denmark that served it with garlic mayo, so maybe I'm a dumb.