Thanks for watching Everyone! *Let us know in the comments how you cook your hamburgers?* Our Homemade American Cheese video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qlJ30PGUk8Y.html
"Patty Stacker" - wow - memories! I love the reverse sear method for burgers, I always use this method for a great tasting consistent burger - especially when you are cooking for a crowd! Thanks for sharing!
There is a reason why you're favourite cooking channel on RU-vid, and that warning about your meat temperature is one of them. Many other channels are irresponsible with how they prepare burgers. Thank you for being awesome.
I never considered the effect that reverse sear would have specifically on the shape. It's always been a problem with thick burgers that they end up contracting into a ball because the outside cooks and tightens up sooner than the inside. It really does make all the sense in the world that bringing the meat up slowly to temperature would allow a thick patty to retain its shape by minimizing the temperature difference between the inside and outside. I personally do smash burgers more often than thick patties though. If you use a quarter pound ball of meat per patty, you can smash it to get that absolutely seared crust while still retaining a nice medium inside, then stack as many as you'd like to have layers of seared crust, cheese, and pink juicy interiors.
I would like to say I love the way you enjoy the food you cook. It gives me great joy to see you happily munching away at the food rather than just displaying it. I also love the way that you give a recipe but then say that you can make it your own. You’re not as precious as some on screen cooks can be. These are some of the reasons I love your channel. Thanks so much.
That was great! I’ll have to try this method even if I don’t have 4 names ;-). One thing I love on my burgers is red hamburger relish. Bick’s was my go-to until Smuckers discontinued it. Sigh. Strubs makes a good one but I do miss the Bick’s. Maybe something to try to replicate? :-)
I worked a PGA golf tournament once and they cooked the burgers and when they were done left them on the grill in square catering dish simmering in beef broth. I know it doesn’t sound gourmet, but damn they were delicious. Thank you for your channel, I get much enjoyment from it.
I use the dimple method for keeping hamburgers from shrinking. I also use a panade sometimes to keep things juicy when cooking things to well done which is how my family likes them.
When you were about to shove the burgers out of the stacker from the bottom I almost screamed at my screen, lol. Also, Julie has a big phobia of eating messily on camera, I think.
Haha I just realized the burgers we serve at our concession stand are reverse sear! We use frozen fully cooked patties and pop them on the grill to heat them and get some char! Lots of "best burger" compliments and weirdly some owners of meat lockers wanting us to buy from them. Sorry, I don't have time for raw ones!
Love the "low and slow" concept for burgers. I'll give it a whirl. I didn't know you worked with food in that manner. You might consider doing more clips with these type "hints," especially when they produce both visual and tasty results like this.
I'm literally in the middle of smoking a brisket for the 4th of July when I stumble upon this video. We were already planning burgers, and this means that when I pull the brisket off to rest, instead of doing the burgers all on the range, we can do them up on the racks and stick them into the smoker right after we pull the brisket out. I think I've got to try this...
To be fair, to my knowledge Kenji never claimed to have invented the reverse sear method, just the name. And he is arguably responsible to a large degree for the popularization with home cooks.
You're right; I don't think Kenji out and out claims to have invented it, but he doesn't deny or set the record straight all that often either. Leading to a lot of people believing he originated the method.
@@GlenAndFriendsCooking Kenji's video "POV How to Cook a Steak" around the 7:15 mark. There is also this comment. Copy & Pasted J. Kenji López-Alt 3 months ago When I say I developed it, what I meant was that I was working on a recipe for steak. I had cooked steak sous bide many times before. I wanted an at-home method that could approximate it. So I put a steak in a low oven then finished by searing. To my knowledge at the time, this technique had not been published anywhere (Alton brown and Heston Blumenthal did something similar with roasts, not pan seared or grilled steaks). I didn’t call it reverse sear at the time. After I published it it became a hugely popular technique and some time later someone started calling it reverse sear. I don’t know where that came from. I wouldn’t claim to have invented it, because I don’t know who was doing it before me. I will say that I came up with it independently based on months of testing. I was the first to publish it in a mainstream publication (seems like BBQ circles and web forums had discussed it before), and certainly I made it into a household technique. I don’t know what to call that, so I say I developed it, which seems accurate by all definitions and expectations of that term.
Omg I bet that was amazing. North Americans really know how to do burgers, love the inclusion of pickled gurkins. I'm having chicken burgers tonight but with an American smokey sauce! ( + real English cheddar no american cheese in Britain) Cheddar will melt it just needs 2 minutes on top the burger near the end.
I've reverse seared before and have been wanting to try it on a burger. This is saving a lot of homework. Btw, I like havarti for a good melty cheese. Great video. Thanks
When Heston Blumenthal made his processed cheese, he poured it out onto a hotel pan with baking paper underneath and sliced them that way. Worth a try!
You can also look for Tupperware if they sell it in your area. I picked up a 5-tier stacker on ebay Australia. duckduckgo.com/?q=tupperware+burger+patty+maker&ia=web
#1 I just love Jules’s giggle of awkward delight when she decides she needs to put her monster cheeseburger down so she can talk instead of mowwing down on it like she wants too, and #2 I loved my family’s patty press when I was younger but had since forgotten about them... new Amazon order about to happen!
Burger looks lush. I'm definitely going to try doing it like this. I've got my auntie's Tupperware burger press that's so old but Tupperware never seems to age or get brittle. I told my friend I had a burger press and she thought I was all laaa-dee-dahhh. Uh, no.
It's breakfast time here and I want that in my mouth. Best cheeseburger I've ever seen. My mum has a similar device from Tupperware that makes them in separate plastic discs that stack together in the freezer.
A timely project. We’ve had a pellet “barbecue” for a long time which was largely unused because it tortures a steak. However, it makes an amazing oven for roasting lamb, beef, pork and chickens in the summer when it’s too hot in the kitchen. This year, I did use it to “reverse” sear burgers for the first time. I used the ones pre-formed from Costco which are always too raw inside due to their thickness if cooked in the traditional way. Our smoker does produce more smoke at a very low “smoke” setting. Now that’s a burger!
I learned this from a place I worked at ages ago, they pretty much got a bunch of burgers ready for the lunch/dinner rush then would wear when ordered. They also did some amazing seasoning, it was by far the best bacon cheeseburger I've ever had.
I like my burgers "well done", and I love a nice grilled crust (or grill marks). I would love to cook my patties to near-done, especiall if I had a smoker. And then I'd grill or fry it, give it salt and pepper, whack it onto a nice crusty roll with a couple of slices of bacon and some French fries on the side... I wish!
seems quite sensible. I have a Tupperware version of that burger press thing. I think my mom bought it back in the 60s or 70s. Definitely agree that if you are grilling for a big crowd then partially cooking the burgers in the oven ahead of time is very smart
So from the ads at the end looks like the oldest version of the Patti chef was the best made one, looked like materials got a lot cheaper as it went on.
I am hungry now, I like the way you add nothing to the burger itself other than seasoning and you don't mix the hell out of the meat until it turns into a paste. Best burgers are simple and handled little
After an hour and a half, if those burgers had any secrets they would have confessed by now. Ha ha, you had me at "Pattie Stacker"! Weren't the 70s a fun time? Thanks, K-Tel.
The burger as a whole looked very tasty but i feel i need to give a special mention to that cheese because i could literally see the texture of it... it looked perfect for that burger, it also looked extremely tasty.
I wanted to see a cross section of the burger. Curious if you can see the smoke line and the juiciness . Now you need to do another burger episode. How about jalapeno stuffed?
Ty for doing this video. I've never heard of reverse sear burgers. I am only just starting to make burgers (weird, I'm 40!) But I am tired of paying $12 for a decent burger...I just can't seem to get mine to taste "decent", lol. I will be trying this tonight for the husband and I. Hoping for no shrunk, over cooked burgers ;)
That's look's great Glen. I like to make my burgers in the broiler but 1/3 lb. patties and sometimes I put the cheese inside the burger's like a Jucy Lucy. Yes, American cheese is the best for burgers. Also there was a restaurant here in San Francisco called The Hippopotamus ot The Hippo that made a burger anyway you wanted it cooked. Those were the days. Thanks Glen.
Competitive ax throwing has been mentioned and shown several times. I also thought it was infered that food was shared with some elderly relatives, but I could be wrong?
Good substitute for a burger press is a slightly large egg ring. Just pack in your burger mince to a flat level and lift the ring off! Perfectly round patties with little washing up
King's Hawaiian sweet rolls have been around for decades and decades but just in recent year have they become popular outside of HI. They're pretty yummy, soft and buttery, yet pretty substantial.
narutonineteen I don’t see the shade being thrown I think he’s sampling informing his viewers on some history and some the history with reverse sear involves J. Kenji López-Alt
I can't say I agree with you on the cheddar/American cheese issue. I only use cheddar and it melts fine. All you have to do is after the last flip lay the cheese on the burger and cover it with a pot lid. It only takes moments. It depends on how thick the piece of cheese is.
My grandmother used to make some amazing burgers... they were not a traditional hamburger. She would add breadcrumbs, eggs and onions to the ground meat... she said it was to improve the taste and texture... but it was also a way to feed seven people with one pound of meat... I never heard one complaint in fact mostly I heard chewing and questions like “can I have another” my grandmother loved to feed everyone. There was always room at the table even if that meant everyone got a few more potatoes and a little less meat.. no one ever left grams table hungry. Except maybe gram... because up until my mom took over the cooking I don’t think gran ever sat down and ate a meal....
To answer the question if it's possible to have too much cheese on a cheeseburger: no way! I had a burger in Dartmouth that had a thick slab of deep fried mozzarella and it was one of the best burgers I've tasted
@tommihommi1 You're right; I don't think Kenji out and out claims to have invented it, but he doesn't deny or set the record straight all that often either. The way he writes the original Food Lab post in 2007, would though certainly lead you to believe he invented it... However a competition BBQ team does claim to have invented Reverse Sear in 2001. 80-100 years late to the party.
I get it @tommihommi1 - You didn't actually listen to what I said in the video, and then jumped to conclusions based on your own bias. I say: "Probably lot of people *_think_* it was invented by a guy with 4 names." You've drawn your own conclusions from that, and the fact it took him 10 years to set the record straight on his original claims; certainly would lead a lot of people to believe he invented it.
