My "Once a Year" Burger Recipe 

Your comment has so much truth in it.

This is my exact sentiment. 💯

I just need friends

what do u want a thank you letter. “I JUST WANT TO BE APPRECIATED.”

@@regardthuman5523 just what i was gonna say lll

I do something similar but use apple cider vinegar. It adds an amazing color to it once it cooks down.

I have to try it!

that sounds insanely good, thanks for the tip!

He could do it sometimes too though

@@carlovigna3545 Ethan does give Mike shout outs: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rR8oA5ACqPg.html @1:25 shouts out to Mike for bread making video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0boZvBnzQzc.html shouts out Mike in the comments of this video

You're kidding right? Ethan claims to have healthy recipes which are anything but and he makes most of his videos about copy cat recipes, which aren't even done well.

@@SadisticStang yeah he’s a pro home cook, that’s what pro home cooks do - create recipes that others have already created in a way that people at home can replicate. He’s not an executive chef. Honestly, I’ve found his recipes to be very helpful in creating better tasting meals. You’re definitely spot on with the healthy cooking part of it. Very rarely is it actually a nutrient dense dish. Still delicious though. As for not doing them well, yeah he screwed on on the video where Mike and Ethan did the 15 minute recipes for one of his dishes. But even Mike agrees he’s a pro home cook. And, imo, it shows that the dish doesn’t have to be perfection when cooking at home. I still loved it.

Check out his colab with Jim @sip and feast. They are my two favorite RU-vidrs.

I know right! 1k calories from the butter on the onions alone. Super super healthy

@@notnameless9953 as far as I'm concerned butter is not unhealthy ;)

Not really.

Caramelized onions take a lot of time to caramelize and the excuse for sugar is to save time when you own a restaurant, but as you can see, you can make this recipe and save it for later, I think that is what restaurant owners should do, I would never use sugar to make caramelized onions.

I thought you were going to say it was a good idea for a band name. XD

@@FirstSkilletFan How about a Burger Place named after the Band that owns it!?

@@mandodelorian4668 brilliant

Sure does!

I’m just commenting here so you get top spit over the verified. You now have more likes and more comments

There are no rules making burger, just go for it and add some strawberry pickles as well

Long gone are the days of accessible great ingredients in the US. If you dont have a good farmers market nearby youre in for a hard time.

Restaurant burgers can be good and there are even fast food burgers that I enjoy, but making a homemade burger is something else.

@@SuWoopSparrow I really don't understand what happened to the local markets in the US. I mean did Kroger and Walmart wipe them out that well?

​@@KRYMauL I would say the fundamental issue is that big business took over farming and gave us industrial farming with low standards. This wiped out a lot of family farms or converted them to big business practices. Soil health on most farms giving us our food is really horrible and even people selling at farmers markets may not have great practices, which leads to less tasty food. For example, it is common for eggs to be marketed as "chickens raised on a vegetarian diet" as if that is a selling point. Chickens are not herbivores, though. Their eggs and meat are far tastier when they have a diet that includes freely foraging for insects. In Europe, you can find good quality food in supermarket chains because the standards for large-scale farming are generally higher. At least in the US there are farmers catching on, but the trick is to figure out how to find them and order from them.

@@SuWoopSparrow The big businesses took over because a lot of farmers left during the dust bowl.

Yep, even Kenji Lopez Alt does his mayo with a stick blender

but i believe even with a stick blender, you still need to add oil gradually? i've seen ppl try to put in all the oil they need at once and go at it with a stick blender and the mayo doesn't come together. and if it's not already emulsified, using a stick blender at higher speed would split it even more.

@@insoserious so the only thing that I've tried is for one cup of oil. It works every time. Egg in first, seasoning + other additions then pour the oil on top. More than that you'll have to try for yourself.

@@insoserious Kenji shows how it's done using an immersion blender, and the trick is a tall vessel just wide enough or a touch more for the blade of the immersion blender to fit into and do not use olive oil, a neutral oil like vegetable oil instead as olive oil can turn bitter with the super speed of the stick blender. Start at the bottom of the vessel after all the ingredients are in the vessel, to get it going, then pulse the stick up and down a time or two until it completely comes together. he shows how in Serious Eats Go here to watch. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-c7kYiEB4ogY.html

Or just go to the smaller grocery store chain by your house.

Looks like crap to me.

Same here, it's a total game changer

I do the same for hollandaise sauce. Perfect every time!

@@missjessyannew889 I'll give that a go! Thanks!

Ditto, and my mayo always turns out perfectly!

@@elg94 Walmart has a $15 IB that works just fine.

Similar here, but not so severe. I feel a bit "out" here after eating supermarket bread products. (More so after eating supermarket /industrial pastries, donuts, cookies and their other baked sweet goods. For me, it has to be something in their "shelf life extenders". I can, however, eat the Walker's plain shortbread cookies - only three ingredients, flour, butter, sugar.)

Totally. When I go out for food in a restaurant or McDonalds, i always feel very sluggish and sometimes achy from eating burgers. Never had the problem with homemade burgers even with supermarket mince. But it's defo worth grinding your own or getting the mince from a butchers and making them. Similar with the buns, supermarket and restaurant buns are always packed with preservatives and never taste fresh and clean.

Hi Vito! How does biga affect dough vs poolish and which one do you like more?

broo same its so good

@@asdrfasfa duudeeee

I never new people called rocket rucola until just now

Look up the term "dry brine". I know Kenji Lopez covers it on serious eats as well. If you give it time for osmosis to take place, it'll change the way you cook some proteins.

@@hicksta1 Hey Stephen! I understand the concept, but this doesn't work with ground meat. It will make its texture like a sausage. In other words, not what you want for a juicy burger.

hola matias

Shout out to Martins supermarket 👍🏻

interesting, a lot of work but I might have to try that!

Do you just dig it out of the bone crevasse?

@@Barchueetadonai Mmmmmm!! With a spoon, lightly salted...eat it before anyone sees me and wants some!

Thats a real life-time recipe bro :')

30-12 meaning he was min 18 when he started cooking seems about right tbh

It's the cure, but also the way he ground and then mixed it. His meat was way too soft when it passed through the grinder, and then he overmixed it and pressed it into the mold, and again to spread it out. For your burger to have a less sausage-like texture you gotta treat it much more loosely: 1. Make sure your meat spends at least 30 mins in the freezer before it goes into the grinder. 2. Add your cubes of meat in randomized order into the grinder. Don't go one type at a time. Let the grinder mix it for you. 3. Use the coarsest setting on your grinder. 4. Form the patties by gently pressing them into shape, while also trying to keep it as loose as you can. 5. Don't use anything except salt on your burger. Black pepper will burn during the sear, and that's not very tasty. You can add some right before you top it with cheese, that's a great window.