Karl Engel, head chef of award winning BBQ team Pigcasso (on. 135gETN), shows shows us how to grill the perfect burger. artofmanliness.com Music: "Mike's Blues" & "Whiskey on the Mississippi" by Kevin MacLeod
After so many years of dried out hamburgers, I decided to watch a video,, and it happened to be this one. Dragged the grill out into the snow this evening and made 4 hamburgers per the video. Best burgers I ever made - and I'm 67 years old - lol!
Just wonderful, I've been looking for "quick ways to tone abs" for a while now, and I think this has helped. Have you heard people talk about - Wiyila Tenadison Principle - (just google it ) ? Ive heard some awesome things about it and my mate got excellent results with it.
This is my first charcoal grill after a lifetime of gas. ru-vid.comUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.
This is more or less how I have learned to grill burgers through trial and error. He doesn't mention anything about flare-ups or grill flame levels. I use a Weber propane grill. They seem prone to less flare ups. I preheat the grill on high for 5-10 minutes. There is no need to oil the Weber cast iron grates. Once the grill is preheated, I use the grill brush to ensure the grill is clean, turn flame to low, and grill 5 to 6 minutes per side with the lid down. This results in a juicy but well-done burger. Prior to grilling, I like to sprinkle seasoning on them. Salt and pepper is fine, but McCormick has a lot of different blends you can try to mix it up. Another key is to get good hamburger rolls and skip the cheapies. Cheap rolls are fine if you are grilling for a kid's birthday party, but for grown-ups you should step it up a notch.
Thank you, wish I read your comment before I tried out this guys technique. Experienced a flare up a minute after the flip, probably bc I had it on medium, rather than low. I'll try again next week with these tips
@@wayner44 keeping the flame on low is key. Much lower chance of flare-ups. I really like to see the grill temp gauge on the Weber rise to 350 to 450 range. You can tell by looking at them or by feel with a gloved hand or even use a thermapen instant read thermometer, but if you grll them like I do and you do a 1/3 lb burger for 5 or 6 minutes per side it should be done. If the temp is lower than 350 it might take a bit longer. I grill everything on low with the lid down so it is more like baking, where the results are consistent and reliable. The other thing is the steep angle of Weber flavorizer bars makes flare-ups less likely. Highly recommend Weber propane grills for this reason. I have 2 of them and they are easy to find on FB marketplace for cheap or free,with replacement burners,igniter,flavorizer, and grates all available if needed. Very simple to repair. Good luck grilling!
@@joeweaver9913 joe, I'm waiting for you to make your own tutorials. You would do well. Thank you again for the advice, I'll let you know how they turn out!
Having the first cookout of the year this weekend and wanted to make sure I have everything down. Yall's videos will help alot for me not to make the same BS mistakes others make. Thanks for the tips!
We did this exactly like was shown yesterday evening. (Except for the buns). It worked perfectly! I timed mine 4 minutes and 30 seconds then flipped it once. Burgers were juicy and cooked just right. Took a little longer for my cheese to melt really well but I used real deli cheese. American sliced somewhat thicker. The mess was minimum and burned it off after burgers were taken off.
You run a risk of food poisoning eating undercooked ground beef. The risk isn't as high for a steak because on a steak the bacteria lives on the outside of the meat and is killed by searing the outside. Grounding it mixes the outside with the inside which is why the risk of food poisoning is higher with ground beef. A good way you can tell if the burger is thoroughly cooked is if the juices running out of the burger are running clear. If they're red then it still needs more time to cook the inside.
I knew about not to smash it with the spatula and to put the cheese on at the last minute, but love the "imprinting the middle" part and also I need to crank my grill up higher. The only thing I do differently is, I put mayo on the buns instead of butter before I slap them on the grill. Thank you for the lesson!
At what temp should I be cooking the burgers at you placed them on at 600 degrees one fip at 3/4 mins a side? You did say very hot I always turn my burnners to low guess not any more.
I tried this today, outside of the burger looked great, trouble was that the inside was still pretty red. likely because I'm not used to cooking burgers so fast. I usually kept the grill at about 200F and they always turn out medium-well and very juicy for me, so I'll probably stick to that, though the seasoning was awesome and the olive oil made a huge difference in taste. Suggestion for future grilling videos: chicken, fish, and ribs (marinades, rubs, etc)
"helps the salt and pepper adhere to the meat". Olive oil dilutes the flavor from the seasoning. Stop putting it on the meat. Just let the meat sear and it will release once the maillard reaction occurs.
This was an AWESOME video!! My grill was warming up today 6/15/14, my girlfriend's father was walking in the door on Father's Day and I needed to get those burgers cooked just right! I have gotten lucky and also botched plenty of meals grilling in the past by just winging it and hoping for the best. But this time I was not leaving it to chance. I jotted down notes from this 6 minute video and immediately followed them to a "T"- Real HOT grill/Burgers w/dent in the middle/Cheese 30-40 seconds/Buns buttered and grilled 15-30 seconds- all absolutely PERFECT!!!!!
We've all had that bloody burger from the expert that insists everything that anyone has to eat must be rare and dripping blood because that's what they like. Followed by a lecture on why it's the only way to eat anything.
Only reason i learned how to grill was to avoid my brother making me a burger like that, because he insists they taste amazing that way and that well done burgers are crap.
Get a ThermoWorks pen and check the meat And I'm sure there was major flare ups with the temp that hot considering the fat and olive oil. 2 zone heat and use charcoal. F propane
While this video has some good advice, it has several flaws, among which: 1) you should flip the burgers as many times a possible! This allows a better distribution of heat and it cook faster. Ideally you should flip them continuosly 2) a real man does not cook the burger all the way through. 52C or 125F is the upper limit. Get a meat thermometer! 3) there is no such thing as "caramelization" when cooking meat, but "Maillard reactions" In any case, those burgers look delicious
Alessio Sangalli 1) Not if you *want* nice grill marks. 2) "Real men" do not risk salmonella. Don't get me wrong, I eat steak blue rare, but with burgers that's too much like Russian Roulette. 3) Correct. Caramelization is a reaction of sugar to heat. I would hope your burger has *no* sugar at all.
Patrick Ryan you are right but as Michael DeBusk said - in fact who watches the burger when it's inside the bun? In this video they make a cheeseburger! As for 2) well what can I say, to kill salmonella it takes ten minutes at 75C (167F). A burger cooked that way is probably not even edible :(
Watched w/my daughter. The well in the center. I learned. Everything else i'm on par, if I had never grilled like my daughter. I would definitely be stoked if some one led me to this video. I also second the motion, cheese on burger before meat exits grille. & toast those buns!... [18°f went sledding all day. When you want a burger you want a burger. In the Heat or the Cold. why not? Still eats the same. God bless thanks for sharing.
Say what you will about adding nothing to the meat, but a little bit of Worcestershire mixed in before grilling, and it _always_ tastes better! Don't believe it, do a side-by-side blind taste test ;-)
I heard you should always refrigerate the burgers at least 20 minutes after forming into patties. And you always add the seasoning to the patties when you are immediately going to grill them.
Alexis M where did you hear the part about seasoning? (I have heard about having the meat cold but also forming patties with WET hands, don't over work by breaking meat up with fork first, and keep cool in fridge until ready to grill)
Alexis M Why would you want to refrigerate them (or any meat) prior to grilling? You want them to sit out a bit so they come up close to room temperature, making it easier for them to cook through to the desired temperature without the outside burning.
as a fellow foreign dishes cook born and living in Italy, I was curious to know the secret to a real burger in the most american way possible. Thanks for the explanation!
@@stevejackson9952 More to the point, are gay and manly mutually exclusive? On the other hand, heavy back hair doesn't automatically make you manly - though it doesn't hurt.
If someone is able to “look like Freddy mercury” and be comfortable then I’d say he’s even more manly. There’s nothing less manly than being insecure in your appearance.
I do 2 minutes, turn quarter turn for cross grill marks for 2 more minutes, flip to other side repeat what you did on the first side. when you do quarter turn on 2nd side put the cheese on and the buns. turn off the heat and let sit for a couple minutes. Have big buns for all the condiments. Pickle, lettuce, onions, mayo, mustard and ketchup, and don't forget the ice cold beer.
80/20 , time, temperature and thickness really do make the difference !!! ... and, someday, a brilliant inventor is gonna put the grill handle on the "SIDE" so you don't burn off all your arm hair while raising and lowering the lid !!!
So he could explain both equally without rushing probably. So he could look at the camera to explain each equally some say viewers pay more attention to parts where you look at camera and make gestures like he does moving hands around ect
If you're looking for the definitive burger-grilling tutorial, you have found it. No further looking required. Seriously, I've been cooking burgers following this same formula ever since I first saw this video a few years ago, and I've never had a dry, bland burger since. Genuinely good advice.
Will be grilling my first burger tomorrow on a gas grill. I know, I know. Any recommendations/advice for gas grills? How do you know how much salt/pepper to put on it? Thank you.
"Don't flip em too often now you don't wanna lose the juices. Yeah...yeah, coming along nicely. Those are cooking just fine. Scoop that one up and put it back down in the exact same spot."
What olive oil? Light, standard, or extra virgin? They have different flavors and smoking points. What oil was used to oil the grill? Standard olive oil burns easily at a moderate temperature. Also, season one side only or both sides? Was the burger meat cold or at room temperature before it went on the grill? How long did you wait till you flipped the burger? This video would be alot more helpful with complete set of information.
Testinator1234 Extra virgin for both burger and grill. Season both sides ( salt and peper). Burger room temperature if possible, sometimes you don't really have time for it ( microwave is your friend here). Dunno about time, it's really a feel thing. Though he did say to cook it well done.
This looks awesome. I don't own a gas grill yet, but i need to get one. Was wondering, any tips on how to prep some good steak fries on the grill to go with the burgers? Can you lay some kind of fries grill over the main grill and do 'em up that way?
My first time ever grilling burgers I decided to follow this super high heat method. Burgers came out burnt (crunchy outsides) even using less heat than he did (~650 vs 800). I did 4 minutes on each side. Will try 3 next time. Also, he neglected to say what to keep the burners on after getting the grill screaming hot. Will try lower.
@@xJayhawkFANx lol thanks. 500 is much more reasonable. If you look at his grill thermometer in this video it's at 800 degrees (the max reading). Not sure how his burgers don't come out burnt
Thank you for taking the time to make this video. The events that you're describing are hard to imagine and you took lot of time (and clearly some expense) to put this together.
@First Last I never fire up my charcoal grill for just a couple of burgers. That would be a waste of charcoal & it's too damn expensive to waste. Something else always gets cooked. I'll usually cook the burgers first and then throw on some chicken or sausage or a pork tenderloin. Something that needs a little less heat.
Right, these people that want to use propane grills might as well just cook inside on a gas stove as no difference. Real BBQ is done on charcoal as it gives it a unique flavor propane just can't match...
What size was the patty? What seasoning did u put in beef mince? How much time did the patty take in grill to cook each side? What was the temperature of the patty?
It wasn't hot enough. Your thermometer may be broken. At 600-700 degrees, 4 minutes is going to give you well done burgers. Quite well done. Did you use a timer or just what you 'felt' was 4 minutes? Because it feels way longer than it actually is when you're just sitting around, waiting for it to be done. I find 2 and a half to 3 minutes is enough for medium-well burgers at those super high temperatures.
I have a question. My grill hits around 500 to 600 degrees. Is that too hot? It seems to work well and cook fast but I get tons of white, thick smoke the whole time. No flareups really but enough smoke to smell 5 miles. My grill is fairly clean too, especially the grids. Any suggestions on the smoke?
