They're just pretentious, or cheap.... maybe both. That's exactly what I do, If i'm gonna grind it, i'll buy an extra to have as a steak the next day. It doesn't ruin the quality of the beef, but it DOES improve the quality of the burger! That's how I look at it. Can't stand people that have to be PURISTS, like you can change, adapt, or improve anything, or have things the way you want it... like this burger place that won't serve ketchup they'll tell you to get the f out, meanwhile their burgers look like shit, and people have said so as well.. I'm not a huge fan of ketchup on my burger I rather special sauce, or if I do ketchup I'll do mustard, and/or mayo as well... but if you want ketchup I'm not gonna knock you. People that think there's only ONE way to cook a burger, or Steak, or w.e it may be are terrible cooks... we'll never innovate, improve, or be greater with that mentality.. I understand, and agree classic ways an old school famous restaurant makes things should never change, but we as a society should always be trying new things, trying to improve, and create.. long story short... Ribeye burgers are very well worth it. Just like every burger Ballistic here tries is worth it, there isn't one way a burger should be done... just like myself as a life long New Yorker who loves NY pizza, long Island, Conneticut, Jersey pizza, and favors them.... but I also love classic neopolitan style, Chicago Deep dish, Sicilian, etc... to say there's only ONE way to make something is horrible for cooking imo...
Cab Sav with ribeye is a good choice. I just want to tell you that for the past couple of years, (it must be five by now) from your vids, I've been grinding my own blend of 50% chuck, 25% short rib, and 25% brisket for burgers and now even my wife has become a burger snob! My Kitchenaid is still grinding meat and kneading bread dough after 30 years. Thanks Greg for your great videos but also for inspiration to expand ones culinary horizons!
Did someone say ribeye burger? Ribeye makes such a tasty burger! I don't hesitate in the least to grind one up for a burger like that! Many times a great burger like that one, is better than just a grilled steak. Looked fantastic Greg!
Ribeye burgers are my favorite. Don't get me wrong, I love a Ribeye steak... but my god it makes such a good burger.. I'm probably doing a ribeye burger for my next video now lol (mouth watering at the moment). Great Job Ballistic! As always.. killing it with the burgers. I gotta try this one.
At 8 bucks that's pretty good for a homemade burger, but I think as a rule the food industry charges triple the cost in order to be viable, which makes for an expensive burger...thanks Greg, love what you do.
Dude! You made no mistakes! That is insane! Just when I think I've thought of it all, you blow my mind! Flavour and enjoyment has no "Cost", it is what it is. You want amazing, costs more! That is worth every penny of the enjoyment it brought to you and you can see that every time you take a bite. I only question how it stuck together, anytime I have tried it all fell apart cooking. NOT from being careless in handling. Great stuff man! I clearly need to go back into your archives! Cheers! From Northern Ontario!
I do this and pack it even less than you do but I keep the ring on until I flip then use the burger fat to toast the bun. Excellent vid. + 1 for the handlebar stache!
You've talked about griddle versus grates and what has the best Maillard reaction, but whatever reaction you had today was stellar. I had to go make a snack after I watched
I make ribeye burgers all the time. Mix that with Joshua Weissman’s brioche bun recipe, you’re in heaven. If you want a slightly cheaper but still better than chuck, try a chuck eye cut. $9-$12 per pound.
I made this same comment about a year ago. I am a retired meat cutter and i would gladly bet $1000. all day long, that in a blind taste test you could tell the difference between ground rib eye, ground chuck, ground short ribs . . . . . as long as we are comparing 80-20 and it's prepared the same way.
Nice Greg, and who cares if people criticize the fact you used ribeye, I've done it and it's awesome, I've also used a blend of chuck, brisket and ribeye and that was just excelente. Love you videos, shout out from Santa Cruz, Bolivia
This video inspired me to get a grinder and grind my own burger. Funny thing the day the grinder came in the only meat I had in freezer was a ribeye lol. Tasted great but I don’t think it’s so good to do regularly. Fresh ground brisket or sirloin is plenty good in my opinion. Love your videos
My best received burger recipe is 1lb ribeye, 1lb sirloin , 1lb sage sausage, 1lb hot/spicy sausage, and dale's sauce or similar seasonings. Takes a well done cook but for smash style thats fine anyhow.
Love this! I’ve been playing with multiple beef blends; this just solved it. Just use choice ribeye; no more guessing. Excellent video and the quality is superb as always, Greg. Also, do you bother keeping your grinding equipment cold?
Man Chef BB let me tell you something you do some magnificent grilling and cooking and some of the ugliest sloppiest sandwiches are the best tasting sandwiches in the world you do an amazing job because the ones that do like everything you do on your cooking show outweigh the ones that don't like everything you do keep up the good work Chef BB
@@BallisticBurgers It's a pleasure, because you are good, essential, even when you tell a bit of history, and you put passion into what you do !!! 🇮🇹😉💓👍
Dont know if you have a Costco near you but they sell prime boneless ribeye for about the same as your Choice steaks. Loved the video and that you kept the parmesan cheese snafu in rather than redo.
I would have changed the red wine for a white wine. In my opinion, lighter/white meat and seafood use white wine and your darker meat uses red wine. With that said, this burger looks champion! I will definitely try this in the future. I also started using very finely chopped shitakies with my caramelized onions lately... Works very well to give that umami taste.
Thanks for watching! I'm a bit confused by your comment. I agree with you that white wine pairs better with seafood and white meat and beef with red wine. In this video, I used ground ribeye steak and cabernet sauvignon. I literally paired red meat with red wine at 4:19.
I just sliced up 2- Great RibEye Steaks And Made 4- Philly cheesesteak’s On Saturday. With Grilled Onions & Mushrooms with Kraft Cheese Wiz 😇. On my GriddleMaster Flat Top Outside while it was Raining. 😊Absolutely Fantastic. It’s always a great Idea to use great Steaks for Burgers and Sandwich’s. Mahalo Nui Loa ❤️🍔 Cheers 🍻
@@BallisticBurgers yes I cooked outside also 😇 such a great Feeling 🍔❤️😇. Raining. Cooking. Fresh Air Wind. Sizzling Flat Tops 😆 Doesn’t get any better My Brother. Cheers 🍻 & Thank You So Much
My son likes ONLY the tried and true 80/20 with ketchup on his cheeseburger. Nothing more. Oh my, the young man has SO much to learn! Going to have to try grinding up a couple of ribeyes. My wife's going to freak! LOL
Brisket, ribeye, chuck roast, London broil, doesn't matter. If it's on sale, I buy, I grind, and I make burgers! No one ever eats one without giving a compliment before leaving. Ever. People really do miss out on only eating store bought ground meat.
Great video as always! You should try to replicate the "Crispy Mc Bacon" you can find it only at McDonald's in Italy because it was invented and sold by "Burghy" (an Italian fast food chain active in the 80s), than McDonald's bought all the Burghys but maintained in the menù the Crispy Mcbacon because it was the most sold burger
Love the sause, can't wait to try it myself, do you have any "hot burgers" I've noticed from my friends and family with my "big jon burger" I've had a few like jalapeno on it, do you have and "hotter" ideas for a burger?
These are my two favorites: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qqiGSwrnYfw.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-I6m2d9umJzo.html
