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Hey Hedy What's Cookin
United States
Registrace 30. 07. 2014
Hello! I am in my 9th year here on CZcams. I have been cooking for a very long time, right at 50 years! I try to cook for you and speak with you as if you were literally sitting across the table from me. So come on and grab a seat next to me and let's get to cooking, talking and laughing along the way!
The ULTIMATE Beef Patties with Juicy Secrets & Optional Budget Stretcher $$$
#JuicyBeefPatty #HomemadeBurger #BestBurger #BurgerRecipe #BeefBurger
#JuicyBurger #PerfectBurger #EasyBurgerRecipe #BurgerPerfection #YummyBurger
#BurgerTips
Frying a beef hamburger patty in a cast iron skillet is straightforward and can yield delicious results. Here's a step-by-step guide:
Rule of thumb per POUND of Ground Beef (I use 80/20 for this):
For each pound of ground beef use the following:
-1 lb ground beef (80/20 recommended)
-1 egg
-1/4 cup Quick Oats (THIS IS OPTIONAL!! Nobody will even know, and it stretches the meat)
-Salt and Pepper or Seasoning Blend of your choice
-Cooking oil (vegetable oil or canola oil
Instructions:
1. **Preheat the Skillet:**
- Place the cast iron skillet on the stove over medium-high heat. Allow it to preheat for about 5 minutes. A properly preheated skillet will ensure a good sear on the patties.
2. **Prepare the Patties:**
- Season the ground beef patties generously with salt and pepper or your favorite seasoning mix on both sides.
3. **Add Oil:**
- Add a small amount of cooking oil (about 1-2 tablespoons) to the preheated skillet. Swirl the skillet to evenly coat the bottom with oil.
4. **Cook the Patties:**
- Carefully place the seasoned patties in the skillet. Make sure not to overcrowd the skillet; cook in batches if necessary.
- Allow the patties to cook undisturbed for about 3 1/2--4 minutes. This will help develop a nice crust.
5. **Flip the Patties:**
- Use a spatula to flip the patties. Cook the other side for another 3-4 minutes for medium doneness. Adjust the cooking time based on your preferred level of doneness (e.g., 2-3 minutes for medium-rare, 4-5 minutes for well-done).
6. **Check Doneness:**
- To check the doneness, you can use a meat thermometer. The internal temperature should be about 160°F (71°C) for a well-done patty. For medium, aim for 140-145°F (60-63°C).
7. **Rest the Patties:**
- Once cooked to your liking, transfer the patties to a plate and let them rest for a few minutes. This helps the juices redistribute, ensuring a juicy patty.
8. **Serve:**
- These patties are great with steak sauce, salad and a baked potato. They are so versatile that you can serve with onions, bell peppers and mushrooms or smothered in gravy! These patties are FABULOUS for hamburgers! Simply serve the patties on buns with your favorite toppings and condiments.
### Tips:
- **Avoid pressing the patties:** Pressing down on the patties with a spatula can cause them to lose their juices, resulting in a dry burger.
- **Ventilation:** Cooking in a cast iron skillet can produce smoke, so make sure your kitchen is well-ventilated. As you use cast iron, you will feel more and more comfortable cooking with one.
- **Resting time:** Letting the patties rest for a few minutes before serving helps retain their juiciness.
Enjoy your delicious, juicy beef hamburger patties!
#JuicyBurger #PerfectBurger #EasyBurgerRecipe #BurgerPerfection #YummyBurger
#BurgerTips
Frying a beef hamburger patty in a cast iron skillet is straightforward and can yield delicious results. Here's a step-by-step guide:
Rule of thumb per POUND of Ground Beef (I use 80/20 for this):
For each pound of ground beef use the following:
-1 lb ground beef (80/20 recommended)
-1 egg
-1/4 cup Quick Oats (THIS IS OPTIONAL!! Nobody will even know, and it stretches the meat)
-Salt and Pepper or Seasoning Blend of your choice
-Cooking oil (vegetable oil or canola oil
Instructions:
1. **Preheat the Skillet:**
- Place the cast iron skillet on the stove over medium-high heat. Allow it to preheat for about 5 minutes. A properly preheated skillet will ensure a good sear on the patties.
2. **Prepare the Patties:**
- Season the ground beef patties generously with salt and pepper or your favorite seasoning mix on both sides.
3. **Add Oil:**
- Add a small amount of cooking oil (about 1-2 tablespoons) to the preheated skillet. Swirl the skillet to evenly coat the bottom with oil.
4. **Cook the Patties:**
- Carefully place the seasoned patties in the skillet. Make sure not to overcrowd the skillet; cook in batches if necessary.
- Allow the patties to cook undisturbed for about 3 1/2--4 minutes. This will help develop a nice crust.
5. **Flip the Patties:**
- Use a spatula to flip the patties. Cook the other side for another 3-4 minutes for medium doneness. Adjust the cooking time based on your preferred level of doneness (e.g., 2-3 minutes for medium-rare, 4-5 minutes for well-done).
6. **Check Doneness:**
- To check the doneness, you can use a meat thermometer. The internal temperature should be about 160°F (71°C) for a well-done patty. For medium, aim for 140-145°F (60-63°C).
7. **Rest the Patties:**
- Once cooked to your liking, transfer the patties to a plate and let them rest for a few minutes. This helps the juices redistribute, ensuring a juicy patty.
8. **Serve:**
- These patties are great with steak sauce, salad and a baked potato. They are so versatile that you can serve with onions, bell peppers and mushrooms or smothered in gravy! These patties are FABULOUS for hamburgers! Simply serve the patties on buns with your favorite toppings and condiments.
### Tips:
- **Avoid pressing the patties:** Pressing down on the patties with a spatula can cause them to lose their juices, resulting in a dry burger.
- **Ventilation:** Cooking in a cast iron skillet can produce smoke, so make sure your kitchen is well-ventilated. As you use cast iron, you will feel more and more comfortable cooking with one.
- **Resting time:** Letting the patties rest for a few minutes before serving helps retain their juiciness.
Enjoy your delicious, juicy beef hamburger patties!
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I love to cook stews and soup 😊
I am craving the original Alberts hot sauce. I am from ETX but have lived in NWA for years. I was searching for a similar recipe when I came across this. I'm make it tonight and will try it tomorrow. I'll come back and leave a review. Thanks!
Hi, can I do same with sliced on mandolin? If so I wonder if can turn into French onion soup? Appreciate it tyvm. PS, sry how long will last if just put in jar? I subscribed, maybe will see soup lol.
Georgia
Watching from Baton Rouge, Louisiana
Why can't this video be like 4 minutes?
Too loud!,,
Dallas, Tx
Thank you for the recipe. I am watching this nine years later.
This is the first time I've been trying to get you to come in on my computer and I am surprised because I have got you on my computer for the first time..I am from Cordova, Alabama
Thanks for posting this! I grew up in Shreveport eating Albert's. I saw your older video years ago but never got around to trying it. I have grown an excess of tomatoes, so this is happening.
Hey there! You are so welcome! I sure do hope that you like this! Really nice hearing from a fellow Shreveporter! Sure can't beat some tortilla chips and Alberta! We used to get the plain Doritos (corn) and the combination always takes me back! Please do let me know how yours turned out! I would absolutely love to hear about it! :D
Caesar salad with bacon!
Kroger always has corneal.
Have you ever put cabbage in whit your vegetable beef soup
Absolutely! It is delicious with chopped up cabbage! :D
what a scam! Pic shows big beef pieces but recipe shows tiny,tiny beef pieces?????
What?
You got what you want, the recipe. also in thumbnail she lifted those pieces closer to camera do you not know how camera works?.
Lewisville, n.c.
My gentel Southern Mother in law taught me about pear salad. A true Sourthern Lady, she used chilled pear halves , Dukes Mayo and her Grandmother's dainty china dessert plates. Several small chrisp leaves of lettuce, pear with a dallop of mayo, shedded Cheddar cheese and a cherry on top. Today I skip the lettuce and cherry, my husband loves this as dessert. I love mine as a side dish!❤
looks really good
You didn't even show how you cooked or prepared the pork on the stove,your video starts you showing shredding your pork
Hi. I am from SE, Louisiana, too. I love your video. It’s perfect! I do a couple things different, tho… I use V-8 juice rather than tomato paste & I use canned tomatoes - (fresh tomatoes today, since we have so many) - but usually canned tomatoes. I Love the way you layer veggies in - that’s key! Oh, & for a great ‘beefy flavor’, I use ‘Wyler’s beef bouillon cubes”, & always add a spoon or two of “Better than Boullion”. (A beef base). I know it’s salty, but just don’t add any salt at all. *** I get ALL the salt I need in my ‘Tony Chacherie seasoning’ & “Beef Bouillon” since they’re Both so Salty. Bon appétit. (thank you for your video. You really did a great job with it.)
Thank you for explaining how to Thicken mayo. You're awesome.
Ohio here, and this looks like the vegetable beef soup my ma used to make, hope to make it this week, thanks and God Bless!❤️🤍💙
SO sorry for the belated response, I am so far behind on comments! My husband is born and raised in Ohio! I sure do hope that you think it is close to what your Mama used to make you! You are so very welcome and please, do let me know if you liked it! Take care! :D
6am
Detroit, Michigan ; Like the style you did, going to make my own
Indiana
Indiana! I have some very dear loved ones that live up there! :D
Hi Hedy! How are you hun? Lovely to see you on here. Xx
My dear Marie!! So wonderful to hear from you! I was truly just thinking of you yesterday! I said where is my Marie! I am happy to be back finally! I sure hope that you are doing great! Please stay in touch! :D Oxoxox
Connecticut Yankee with very close friends in LA, MS and TN. Love Southern cooking and Southern hospitality is not a myth. Enjoyed this recipe. Keep up the good work.
Thank you so much! I sincerely appreciate your comment. You made me smile ear to ear! :D
Regina, Saskatchewan, Canada, will make this tomorrow
WOW! Canada! I sure do hope that you liked it! :D
Iowa. I loved watching this video . Thank you.
Iowa! Amazing! I thank you so much for watching! :D
Yummy
Thank you! They are sure good! :D
GREAT to SEE YOU HEDY!!!!! Hang in there Hedy!
Thank you sweetie! Glad to hear from you! I am trying to get going again! :D ox
Stumbled on your video/channel when I was looking for a different one I saw years ago. Happy I did. Thanks!
SO happy that you stopped by! I appreciate you! :D
As a Canadian I just love that southern (I think) accent, makes me smile that you'all talk like that! You' all come back now ! LOL.
LOL! Thank you! I love your comment! :D
I hope you come back.
Thank you honey. I am trying to get going again. I am slowly working on new content. :D
Glad you made a new video, next time keep old one up with a link from this one. I would have watched it.
Thank you, I sure appreciate that. The only time I don't keep an old video is honestly due to bad quality (horrible lighting, no mic) otherwise recipe is the same. I sure appreciate you! :D
This is still my go to after several years now.
WOW! You made my day! I am so glad to hear from you! I am slowly trying to get new content out! :D
Texas
Well hey there Texas! Love me some Texas! Had lots of family in Texas from my Daddy's side. :D
Making your beef stew from Portland, CT
Oh thank you! I sure hope that you enjoyed it. I am so behind on comments. I LOVE Connecticut! :D
Bless your heart. So happy to see you back. I hope your health continues to improve. I understand kidney issues, I have CKD stage 3. So, glad I found your channel.💖
Sorry for belated response, I am SO behind on comments. I am slow these days it seems, I am putting out new content finally! God BLESS you! Kidney issues are SO HORRIBLE! I am so glad to have you! :D
I love that onion broth, I freeze them in ice trays. I put the cubes in freezer bags.
Exactly! Then sometimes you just need a little to bump flavor up a dish! I love having them on hand! :D
Can u add the oil while making the butter from scratch
Cooked to perfection!
How long this last?
Hello there, it is listed in the recipe in the description box, In an airtight container it is at least 3-6 months, though if kept in a very good airtight container (that has a gasket in the lid), it will last much longer. I usually make very large batches so I keep some in my freezer as well and I have had it last at minimum, for a year.
Im from Pineville LA and grew up in Macon GA and we had family send us cases when i was a kid and I've been craving this lately
You sure can't beat it! I truly LOVE this stuff!
Hi Hedy , Alabama here you must season can green beans for sure and simmer down or they are not good to me.
Hermanus South South Africa
Jim from va
❤
I am telling you guys just do it like Hedy does it is wonderful apple pie filling 👏👏👏👏👏👏👏👏👏👏♥️❤️
I am we are trying it look easy. But One thing. How much cornstarch do you use never said everything else you did.
Yes, that was indeed a mistake. The full recipe and amounts are in the description box. I even had changed the title awhile back to reflect that. LOL To directly answer your question the slurry is as follows: Slurry: 2 Tablespoons water, 2 Tablespoons cornstarch I sure hope that you try it and I would LOVE to hear back from you! Thank you so very much! :D