Top Chef​ judge Graham Elliot​ has a bizarre ingredient for making the perfect big, juicy burger 

This is why you don't let a tech channel make a burger

Those are some sad ass looking burgers. Rare as fuck 1/2 pounder with some tiny ass Great Value buns, no seasoning and no on condiments? Ya'll must be really drunk

where's the money shot?....you suppose to show how it stayed "juice" inside.

burger looked dry as hell!

How to keep burgers moist and juicy: Don't fckin cook the patties well done.

If you are going to have a video about keeping burgers from "drying out", it might be a good idea at the end to actually show that it is not "dried out"... ohhh I don't know... maybe cut into the burger.

so, yall really just gon have a burger with tomato and onion.

this is some advanced tech right here, glad i subscribed to get the scoop on sony's new burger

yt ppl are seriously seasoning meat with water

Goes against every principle of cooking meat to a consistent and even level of "doneness". Note they didn't even show the inside of the burger after its cooked. I'm guessing super dry grey outer, and an irregularly cooked centre.

Those burgers look bone dry.....

1:26 mosquito warning

half pound monsters fucking seriously, it's not that big

Just one question. WHERE THE HELL IS THE SEASONING! How can you eat a damn burger that has no flavor?

So, cooling the inside, while burning the outside is going to produce a perfect burger. Watch out chefsteps!

Chef my ass.

Woah those are some delicious looking burgers! I love how how many condiments are on it and I love how much seasoning you put on it!

Freeze some beef stock or something to add flavor

How the fuck did anyone like this? Absolutely ridiculous

Why don't they show how "juicy" it is on the inside. 👎🏼

I don’t trust any meat cooking video that doesn’t have a cross-section

You guys have a bazaar idea of what classifies as a good burger.

or you could just use less heat, like an oak wood log, wait for it to coal up and walla, you have the perfect heat and flavor!

I wanted to see the burger cut in half though, that would prove a point smh

Ramsay: is the ice fresh? Elliot: no, its frozen. Ramsay: fuckin hell

Where is the other side with Ice ? We wanted to see how it turned .

why are my burgers the shape of meatballs?

I like how thick the grooves are on this grill, every grill i've ever seen IRL has thin sucky grooves that get worn out easily

Or you could buy the fattiest ground beef possible and grill it normally. Fat is flavor.

wow so many professionals in the comment section.

The basic idea is the middle is cooks at much slower rate than rest so any cavity at the centre should do the job but I think as ice melts moisture puffs the middle back is this how it works?

hmmmm *ICE CUBE* hmmmm

Thanks for teaching me that adding the ice cube is a terrible idea

I like how they put his title of Top Chef in quotation marks.

I love how the end shot is some super dry looking burgers lol

i was waiting for a visual of the burger at the end after biting into it, but another comment on here may have cleared that up.....gonna go see more vids on this

I KNEW IT WAS ICE cuz i saw the title and i was like "what? Ice?"

Yay, a watered down burger! what I've always wanted to try 🙄

Objective: *send this video to all fast food restaurants*

This also works with frozen butter if you still want flavor in your burger

put ice cub in middle, it didnt need a minute and a half to tell me that lol

Btw, Graham Elliot is also a judge on Masterchef

ive never heard of burgers drying out unless you do them well done...

If you do not like water cubes, then use frozen cubed beef broth with any seasoning you want.

Whats the name of the song?

Or you know you could simply freeze butter and garlic or whatever flavor you like and do what he did or simply cook on low heat until a safe temp is reached and then sear the outside

I've been making burgers with a hole pushed into the center of them. It makes the blood drain out much better. I'll have to try this when i cook huge burger patties

I know, I know, you aren't supposed to flip a burger more then once. but here's a tip I learned by NOT knowing that,,,I flip mine often (about once every 45 sec.) and when I do I brush on Olive Oil on every flip. They turn out juicy and the Olive Oil gives them a GREAT TASTE. Just try ONE like that.

since i go camping with my dad a lot this is going to make everything better

Use the right type of ground beef and don't cook for too long and it won't dry out. I've cubes just make your burger watery...

I wonder how high, or drunk, one has to be to think "Oie, m9, stick an ice cube in the burguer! That'll make them much better!" Seriously? Might as well water them every 30 seconds. And don't forget to dip them in water before putting them on the grill. Makes them bigger, just like an octopus, and everybody knows that the bigger = more, the merrier.

Vegans don't approve this trick

well - from one Grill Master - I can tell you the trick really isn't a trick more so than science in action. The Ice Cube in the center of the burger does seem strange but once its introduced to a heated source it will melt, causing any other liquids around it to move about. While melting it will force out the rest of the juices within the meat and then eventually turn into steam and cook the centered of the burger itself. Its actually a good move and I've done it and the only thing I would change is to add more seasoning and then place the ice inside the burger. Try it on and see what you come up with. I did.

I eat my meat medium rare, so they never dry out.

wow... you really made a video with this subject matter and didn't show us the inside of the burger... brilliant

1:15 what juices?

If you put a cube of stock it will be a lot better

thank you five guys for great juicy burgers!!!

This is a burger video and it has burger music.

If I saw someone put ice on my burger at a BBQ, I would make them leave they're own backyard.

It's Raw!,It's Fucking RAW!!...,Where the Lamb Sauce!?...Where the FFUCKING LAMB SAUUCEE!!...

*Science + Culinary = Cook burger with ice*

Has anybody tried this? It doesn't seem like it would work but I'm legitimately curious to know real life results

A culinary student taught me that one of the most common mistakes people make when preparing hamburger patties which will result in dry burgers is rounding and sealing the edge of them. The meat needs to breathe.

What will they think of next. Put on i.v. on it pump the juiciness directly into the burgers vein, but you have to let it rest for 5 minutes because it gets really tired and needs a nap. Next thing you know it's going to be the giant burgers from the movie "Good Burger".

Those patties were so *T H I C C* I thought they were little brains.

at first just by looking i thought it was hair sealed in bubble wrap lmao

Those burgers looked like dry lumps of charcoal, which is probably why you didn't cut them in half at the end to actually show that they're still moist.

Wow, the title is... great

Great... now I want a burger.

can i do this to frozen burgers?

Freeze beef stock in an ice cube tray! Even better!

0:34 dangg those thiccness is just like the whole burger with bun in my country

Put the ice on top of the patty/burger to keep its moisture and stay juicy AND ruining its taste? Sounds incredible for me

Suggest you all invest in some better production. Love the topics/content but - example - how about a picture of the inside of a burger, for a video about juicy burgers?

eh I still prefer just making my patties ultra thin. the thinner and wider a sandwich is, the better. if only more similarly wide, flat buns were readily available. but anyway it's better to stack two patties than have one thick one. anyway the smarter way to do this is to just have a hole in the middle. I have to think the ice cube screws with things.

Best #1 burgers ever! Yum!

You could also just simply grill a burger the correct way. High heat no mashing 3 to 5 minutes on each side. Comes out juicy everytime

IT'S RAW!!!

So no cross section? *aggressively breaks skateboard

It's funny that Gordon condemned this technique

HI HOW LONG WAS graham elliot ON FOOD NETWORK

They never showed the "*Juices*".

I'm a chef, and there is a reason I don't make "how to" videos on computer programming.

The ice is raw!!

So basically a watery patty?

At the end they was cracking a cold one

Make ice cube output of beef stock. Bamn million dollar burgers baby

THEN YOUR GONNA FUCKING DILUTE THE BURGER LIKE AN ICE BLOCK INSIDE A COLA

As much as people speak Ill about this method...it really works

Or just defrost halfway. (When using frozen patties)

90% of the comments here are from internationally recognized chefs

Lol says use ur thumb to push ice cube into center guy pushes it with more than just the thumb finger XD

ITS RAWWWWW

I like my burgers thin and well done with bacon and chopped jalapenos mixed in. no cheese, no bum and no condiments.

Why didnt you cut it in half to shot the insife

Most people here think that the juices are a base material and isn't created.

hahahaha great. The juice inside is gonna be water. 10/10 chef

Every professional chefs in Philippines know that

why doesn't he use beef stock or some seasoning sauce and freeze it into a cube so it doesn't dilute the beef flavor with water.