Steakhouse Burgers | Basics with Babish
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- čas přidán 21. 07. 2021
- #ad Thanks to The Singleton Single Malt Scotch Whisky for sponsoring today's episode. To order a bottle for yourself, click here: drizly.com/liquor-brands/sing...
Recipe: basicswithbabish.co/basicsepi...
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Blue Wednesday - Murmuration
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I used to be the chef at a burger joint and we did things similar. Started with 21 day dry aged grass fed beef, a sourdough and potato flour brioche bun, all condiments were sourced from a local farmers market, all sauces made in house. We did the smashburger technique but kept the patties thick and cooked them medium rare, seared on a 500 degree grill to seal in the juices. High quality beef makes all the difference, you want the color to be blood red, that greyish pink stuff you get at the grocery store doesn't cut it. Our best burger was topped with sharp cheddar, crispy fried onions, and a horseradish mayo. It was divine!
Sounds amazing :D
What do you mean by, "We did the smashburger technique but kept the patties thick"? That seems like an oxymoron to me. Genuine question.
@@Emperorerror probably means they smashed the burgers but not all the way, to keep them thick but also form a nice crust
Lost me at grass-fed.
@@Riley_Mundt How come? Genuinely curious.
I love that Andrew's started referring to himself as Babbie now.
bimbish
Brad planted the seed, he just needed to let it grow.
Thanks to Bon appetite
nice
He is babie,!
The fact that this is simple and no non-sense just complements the beauty and quality of this burger AND video. All luv.
@Goro Majima That might go for quite a few, yes, but still... many, many people (more and more, actually, the way the world is going) simply don't have the money to grind up prime beef like that. And when you have to work three jobs just to make ends meet, you also won't have the time to go ahead and make your own bougie burger buns, even IF you could affort it, which in this case, you most likely couldn't.
@@shadowcat1606 well, as someone who doesn't have the time AND money, I appreciated so much in this video. He bothered to cut the patty with brisket, didn't make it with wagyu lol or added a 20-ingredient special sauce, even though it is an "all-out" burger. It's just a basic, beautiful steak patty. Not cheap, just simple i.e., I'd make it if I could afford it. x
@@km-rs1sd My comment wasn't supposed to be a criticism of Andrew's choice of dish. I mean, i watch his vids for a reason. I like him and i like his content and i'd in no way consider him to be one of the "millionaire chefs" mentioned in a previous comment who make things unnecessarily expensive and bougie (there are way worse contenders for that, Weissman comes to mind...).
I was merely rebuking Goro Majima's comment that the reason for people not recreating this is laziness.
@@ana_00 You not seeing the point doesn't mean there isn't one. Maybe not getting it is what's making YOU salty?
My comment was a reply to another one. context helps, you should try it. Might help you lay off the salt.
@@ana_00 Not sure about the tone, but you definitely read a lot into my comment that isn't there. I didn't blame Andrew for anything. I didn't even criticize the video in itself.
This is incredible. A CZcams burger video that doesn't involve special sauce. The day has finally come.
I agree, I just dislike mayo in anything, so that includes every special sauce 😂
@@matthewlacey4198 How does one not like mayo whatsoever bro
@@leftfordead8336 pretty easy it’s nasty
search steakhouse burger. they are minimalistic almost always. really sad a grown man needed that explained to him.
@@The_Cat_Authority is a grown man supposed to know everything about steakhouse burgers?
"Rosemary's Babbie" is inspired.
Finally someone mentioned it, it's just a great reference
I wonder what possessed him to name it that?
GOLD PRICE WILL FALL
I work at a nice cocktail bar in my city, and we have a drink called "Rosemary's Rasp-baby" that has dried rosemary smoke shaken into it. Drinks with punny names are a lot of fun.
Sadly I can’t drink that 😔
To quote Chris Trager from Parks & Rec: “This is better!”
@WingsOfRedemption ㅤ 😭
@WingsOfRedemption ㅤ Real TAWK, ban anyone who gives you advice.
it's a HAMBURGER made out of MEAT on a BUN with NOTHING
@@smolaether this is advice
@@poss420 add ketchup if you like, I couldn't care less
"your cats emotional health" that reminds me can we get a buckwheat update? also assuming buckwheat is fine i demand we get clips of buckwheat at the end of every video
I second this demand
thirded, I love bucky
Grain baby. Gimme
He just tweeted some pictures of Bucky!! They’re super cute :)
Yis
Even though we don't get to see it too often, I take great comfort in the fact that Babish's face exists.
He's a ridiculously attractive man in all aspects.
its all a lie he hires an actor for his face scenes the real babish has no face above his beard
@@uarox9231 lol y'all are too funny
His face is added in post. It doesn't really exist.
Can you make a Basics episode solely on Caramelized Onions?
Or on onions generally. Frying, sweating, caramelising, pickling. Pickled red onions are a kitchen staple for me.
Brown onions, cut straight with the grain (i.e., not in rings), cooked in butter as slow as you can, for as long as you can, with salt and pepper to taste. That's it, Boid.
@@superme63 Nah you gotta toss in a splash of red wine right at the end.
JAMMMMYYY
I’d love to know how to make maple bacon onion jam, like a big ol storable jar of joy that keeps for weeks to grace all my cheapo sammaches
Basics is one of the best series to ever exist on the internet!!!!
💯
@WingsOfRedemption ㅤ
Wha
@@MrBruh-xc1qy congrats
@@MrBruh-xc1qy congrats Bro
Wish u a happy life
GOLD PRICE WILL FALL
Why this masterpiece was created when Im on a diet
To tempt you into breaking your diet
Hahahaha
I honestly don't get the point of dieting, it just seems like torture here to me.
Then again, I'm only 16 and lucky enough to have a ridiculously fast metabolism.
Life
Rip
0:15 - I must say, it's really quite satisfying how the medal exactly fits onto the bottle and lays perfectly over the singleton fish emblem.
You said it, partner.
Can’t wait for the smash burger episode! Smash burgers are the best with their nice crispy edges.
@WingsOfRedemption ㅤ Thanks!
Oh for sure. Smash burgers all the way
super smash burger ultimate
youd love the lacey stacy then
Looking forward to The Burger Show and/or Kenji López-Alt references
Seeing you and Jess dancing together kinda makes me hope you do some April Fools-y joke where Jess makes a whole dish while you're not there. Maybe something simple, maybe something much more advanced if she's able to at least look like she's imitating the Babish style. :D
lol yah and she shows you how to make like a bowl of cereal and fry a egg simple stuff.
How about all of the Babish staff doing their best impressions of Andrew? Kendall wears a pink apron that would look right in place with the torso-cam.
i can imagine jess putting on a deep voice saying “hey what’s going on guys welcome back to binging with babish”
I know this is quite small in the grand scheme of things, but I like the use of plates and kitchen towel as covers instead of the insane amount of plastic wrap that Babish used to use.
Yoooo true
make a house out of steak. It’s called steakhouse after all
Or the babish method. Breed your own cows to slaughter to make you steak house
make a steak out of house
This is nice....
@@ilovepiss But I *like* _this_
Sounds like a mythical kitchen challenge
Maybe you can make a shrimp basket (with fries) and a slopper from Everybody Hates Chris episode, "Everybody Hates Bad Boys"
memories were triggered! Loved this series.
@WingsOfRedemption ㅤ i'm surprised he hasnt done crab rangoon yet
And Julius’ cheesy grits
One day... I will have the ambition to ACTUALLY do the bread component
Breadmaking is super fun, you should try.
And on that day, may the lord have mercy on you.
@WingsOfRedemption ㅤ stop commenting
Hope this serves as motivation: homemade buns are easy to make and taste A HUNDRED BILLION times better than anything store bought. 😂
It’s worth it! I made Joshua Weissman’s bun recipe, it was delicious. Gonna try making this one next just to compare, but Weissman’s almost looks better
There’s an old Chevy Chase movie called “Seems Like Old Times” with Goldie Hawn and written by Neil Simon. There’s a recipe the maid makes called “Aurora’s Chicken Pepperoni” that a crucial scene hinges on. I’ve always wondered what that recipe would look like.
isn't torching into a chilled glass like... a very bad idea?
Yes, you have to be very careful but it can be done with a bit of experience.
@@peter-william destroying chilled glass would be a valuable experience
@@uncurbedthoughts a
I feel like it would warm the glass up as well, so the chilling wouldn't do anything.
@@regaltheif rapid temperature change can break glass
There’s a national day for everything now lol
Looking forward to national national day day
National day of national days next?
Happy Festivus btw
There's 365 days, might as well give them some purpose
@@chrilborn4138 national day for national national day
Am I the only who think that small medal at the beginning video is so adorable when babish puts it on the bottle (knighted the bottle)
It was really adorable. And then he knighted the bottle!
That bottle was knighted!!!!
Made the buns today - first time making buns like that and they turned out great! Your instructions were easy to follow and it helped having both the written recipe to follow along with the video by a lot! Thanks again!
"This is the best burger, I've ever had" *George Motz wants to know your location*
The burger wars has begun
Motzar has been launched
I want that crossover!
@@MostLikelyMortal Begun, the burger wars, have.
Didn't they do a Joint episode already?
For 4 years in a row I've been saying you gotta make the cherry glazed rack of lamb from "How to lose a guy in 10 days"
Oh, man, yes!! I haven't thought about that movie in years, now I have to go watch it again...
@Goro Majima I did actually make it I just love seeing babish videos and his versions of things
I’ve always wondered about why burgers were cooked differently at steakhouses compared to even nicer burger joints. Thanks for the recipe that I may or may not reference later. If nothing else, the divot method has been working wonders for me on the grill.
After watching Botched I can't help but think, "Who's this clown being all serious?"
Did he just knighthood his own bottle of scotch? Respect
Tiny knighted that scotch
Having a stressful week. But having Babish’s calm and soothing voice over a video of the creation of beautiful dishes helps me feel calm again.
There is this restaurant called “off the rails” where I am from. they use 3 different types of ground, Ribeye, Sirloin, and Chuck all mixed together in their burgers. Get to choose your own seasoning, your own cheese. The greatest burger I have ever put in my mouth.
I wonder what would hadplen if you ground some pork in there too.
I still hold that the best I ever had was ground sirloin, lamb, and bacon with a full-grain mustard.
@@MichaelHufnagleInIT the bacon was ground into there too? or just on top.
I'd love to see Babish do the great Australian 'One with the lot' burger which is a bun, beef patty, onions, cheese, lettuce, sauce of your choice, egg, pineapple &/or beetroot (with the last three being where the great Australian argument about what makes a 'One with the lot' comes from).
Oh my Gosh I forgot bacon and tomato. OBVIOUSLY this is necessary to include in the argument.
I worked at a ChopHouse in downtown Savannah. We made our buns, and used high quality cheese. The beef was was bought from a high end meat supplier, I can really remember the company. Anyways, the best part was the wood burning grill we had for inside the kitchen. We made some fantastic burgers, and steaks with it. It even had a place where could smoke meats for a while.
Very small, but I love how he’s reduced his usage of plastic wrap
@WingsOfRedemption ㅤ probably never but he cares about plastic pollution
Same here mate. Seeing him use 4 to 6 plastic wraps just for hammering chicken was way too wastefull.
@WingsOfRedemption ㅤ I could never marry a wrapper. The lifestyle is too much for me
His excessive use of plastic wrap was one of the reasons I originally drifted away from this channel! Really happy to see now that he's adapting.
Babish’s Stand mixer works almost as hard as my finger tapping on his vids
@WingsOfRedemption ㅤ what?
😏
@WingsOfRedemption ㅤ 177013
I made the buns and they were really easy, highly recommend if You're new to baking!
Tbh when Basics started I wondered why it was necessary when it seemed like you could cover everything in Binging, but now I'm a Basics believer. If anything I prefer it. I still like that Binging exists as a place to try crazy stuff that comes up in fiction and I'll always appreciate it for being the hook that kickstarted your career, but now you're strong enough that you don't need gimmicks.
Try making The Fried Orb from The Owl House episode, "Really Small Problems"
Don't you think it would be fun if he did the London Lemming from Johnny English ☺️
I’d actually be more interested in Apple Blood. Like, I know there’s already a recipe for it, but I’d like to see Babish make it.
"Here's Jess to help me polish things off."
Phrasing
are we doing that again?
"A more familiar motion"
Phrasing is king here.
what a perfect basics for my birthday! I love burgers and especially steakhouse style!
You killed it. I have cooked thousands of burgers to temp and these looked absolutely perfect. 👌🏻
Love the fact you are using plates instead of foil or saran wrap. Thank you!
We've got a planet to save 👍
Love a steak mid-rare, but I just can't do pink mince.
Agreed, it's a bit off putting
It certainly tastes juicier, though. Depends a lot on quality, given that steak tartare exists.
It's absolutely delicious and almost worth dying for.
I came here to say the same thing. I love a medium-rare burger, but the meat in the thumbnail is straight up RAW.
I mean, I think it's a little safer since he ground the meat himself. I do agree with you that medium-rare is the way to go for steak though.
I'm glad i'm not the only one who eats Hamburgers with only the cheese and the meat
Maybe for a special or something, I think it would be super cool if you can do a livestream or a looser style uncut video of you caramelizing your onions and just answering common questions or whatever. I don't know, I mostly watch your videos to or from work and that sounds like it would be incredibly fun.
I found this review, and it seems to fit what most people think about this scotch:
"Overall: The very definition of one-dimensional. This absolutely smells and tastes like alcoholic fruit punch. On the upside, there are no off-notes, no bitterness, and no “paint thinner” notes that often accompany inexpensive malts. On the downside, there is a total lack of complexity that, aside from the initial fruity surprise, leaves the drinker wishing for something more. You can definitely do better at this price-point, with the aforementioned Glendullan 15 or even your standard Glenlivet 12, Glenfiddich 12, or Glenmorangie 10."
Just need a "Bab's Burgers" intro for H. John Babishmin to complete the series. :)
That would be the greatest!
Even though I have thermometers, I frequently grill stuff with my gut feel. It works out great most of the time.
then you really feel it with your gut when it doesn't work ;)
Steakhouse, smash and normal? I need a general introduction to the different kinds of burgers! 😂
Look it up, but be careful to not fall down the same regional burger rabbit hole i have.
TIL that the US has its own Munster cheese that is different from our own Munster cheese, I was about to express immense confusion at his description of it as "very mild"
This was also my reaction :') In my mind, Munster falls in the 'please don't take this to work for lunch' category
Same, Munster is anything but mild over here
Wow, I'd love to try it. i have only had the insipidly mild, off-bland American interpretation.
@@just83542 It is incredibly stinky and very delicious, you can only have it once in a while haha
Babish: adds seseme seeds
Joshua wiessman: in angelic singing voice, :" paaaapaaa noooooo kissss
Thank you Babish you have taught me so much even if I am not following your recipe directly you always spark creativity for my dishes and are cosntantly teaching new me techniques.
This is how I'd imagine a boys day out in some remote European outhouse with the wind blowing mildly and the sun as a perfect compliment to the drinks
How about making Yam/Fig/Date Jams that were mentioned in 2019 Aladdin?
FIg jam all the way!!!
Babish: "we must start out with the ultimate steakhouse-"
Me, excitedly: "BURGER PATTY!"
Babish: "-bun"
Me: "oh...right"
Real nice. Gonna actually try this one myself.
can you call the show "basics" when you're putting dry-aged ribeye in your burger? maybe "advancedics"?
TBF, the series is from two whole sets ago
Thank you for showing us how Rosemary's Babby is formed.
Babish not showing his face really comes in handy when he drinks the whiskey for sponsorships
So, I’ve been attempting to steam my burgers by putting a lid on the pan that I’m frying them on but they always end up charred on the outside and way way too raw on the inside. Any suggestions besides taking the lid off?
I love how Jess dances after she eats! I do the same when I really like the food.
Me too!! ☺️ It just seemed normal to me. 😁
you’ve gotta start cooking your burgers all the way through babby
Yep, I can eat a steak medium rare, but for some reason, that much pink in a burger makes my stomach turn
I feel like there’s a distinct lack of George Motz…
@WingsOfRedemption ㅤ he is apparently a "burger scholar". So he has something to do with this.
Pretty sure he's in California or something... so, several thousand miles away from Bab? Let them be apart lol.
@@UncleButterworth Unless he moved recently (so my bad if I didn't hear about it), Motz lives in NYC as well.
@@UncleButterworth I could be wrong but they had a weird vibe on one of the Muchie vids. Maybe they're not that hot on each other.
I always love watching these cooking videos
Watching Babish pour directly from the shaker into the flaming glass had Ann Reardon's voice in my head screaming about fire safety.
Gotta deep dive in some iCarly dishes or just some of that Nickelodeon era foods (victorious, drake & josh, etc.)
He already did the spaghetti taco.
Hey Andrew, when you give oven temps, is that conventional or convection? Thanks!
Babish, this is WAY better than anything on this planet! I'm drooling
You should do Spongebobs crabby patty with jellyfish jelly
Aw, those dough balls @ 2:05 looked like little Babish heads.
Looks amazing! Early in my cooking life I started adding a dash of Worcestershire sauce to the burger right before I salt and pepper, to me it seems to bring out more depth of flavor. Any one else do something similar?
I’ve always added a dash or two to the mince when I’m forming the burgers
Genuinely happy to see less cling wrap being used!
I appreciate being told about covering with a cloth before flexing on the proofing box.. what a unitasker. i bet that plastic box cost 40 dollars
Burgers are legit my all time favourite food, and it kind of frustrates me that I'm not in the same boat as the cool kids / burger nerds, who all seem to prefer theirs dripping blood.
they not meant to be, people just think because that's how you have meat-steak that's what you're meant to do but they wrong
It’s not blood it’s hemoglobin :)
5:57 I DON'T KNOW WHY THAT RHYME MAKES ME SO HAPPY SJDJJSJS
Scotch whisky will vary drastically depending on the region they're made in. Highland whisky is lighter and easy on the pallet. Islay Whisky is for sophisticated layers of smokiness.
I literally just rewatched the burgers episode minutes ago
Please do the London Lemming drink from Johnny English!!!
Yesssss pleasssssseee
The way the patty looked when he was grilling it as very satisfying. Idk why
Could you try making Wisconsin style hard rolls and brats sometime? I’m a true Wisconsinite and I’m wondering if it can get better than the store bought stuff.
yes, watching the ribeye dryed steak be turned into burger did hurt my soul
imagine if babish suddenly uploaded a video with the title "Tanjiro's family: Demon Slayer"
“your cat’s emotional health” freaking killed me 😂
Definitely using this bun recipe in the future
Definitely make Literally All Toppings Pizza from Steven Universe someday
like, literally. burh.
i think that he should make it, LITERALLY.
shout out to the editor(s) -- i feel like they don't get enough credit.
Could you please list what we need before hand for people that want to follow the recipes
I've made this with ground turkey and it's amazing
Anyone remember when Basics with Babish was actually *basic*?
Can you please do the London Lemming from Johnny English next 😊🙏👍💕
Definitely going to try this. Oh and Singleton is pretty awesome!
The "Rosemary's Babby" will be the first drink I'll try when I turn 21, thanks Babby👍
Gonna be real babish I'm not gonna spend over three and a half hours making burgers
Plus burgers are supposed to be well done so
You must be new here..
@@jasonrichardson1999 only if you're a coward
London Lemming, London Lemming, London Lemming!
🍸🍸🍸
I was looking for this Wednesday... Welp, thank you for delivering so quickly
It would be awesome if you could do a keto episode. I can't have regular flour and I'd like to see how you get around the low carb flour weirdness. It doesn't work like normal flour and it'd be really cool if you could figure a way around that.
“Duckfat, makes all the difference”- famous last words
It’s grilling day? I thought every day was grilling day?
American moment
It's so weird to see how far you've come. Got bored with your day job, went through some heartbreak, started doing something you love, went on a diet, wrote 2 books, found love again, adopted a kitty, moved out of your apartment, created a brand, created a namesake cocktail, It's almost like you were growing up with your audience.
my favorite meal is from a restaurant that no longer exists, which was a grass fed burger from sammys cowboy bistro (silly name, fine dining) and i was genuinely surprised that you didnt go all out making your own ketchup or putting goat cheese and thick cut bacon because that, to me, is the best burger ever.
I still feel like that burger can get up and walk out of the bun lol. I like just a little bit of pink in mine...
A skilled vet could save his burger. I can still hear it mooing.
Lol im no fan pinks meats but even i know thats cooked just fine
Really? It honestly looks a bit overcooked to me XD