The 5 Levels of Homemade Cheeseburger
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- čas přidán 15. 05. 2024
- A DIY cheeseburger can be done many ways, so here’s 5 levels of cheeseburger from an effort perspective - starting from very minimal cooking (microwave), right up to making your own stuffed burger patties with homemade tomato relish and onion rings!
Ingredients:
Homemade Onion Rings (or use store bought)
1 onion, peeled and sliced into ½ inch bands
160g self-raising flour
1tsp salt and pepper
1tsp paprika (optional)
190ml carbonated spring water
Vegetable oil for frying
Homemade Tomato Relish (or use store bought)
1 red onion, diced
1tbsp veg oil
4 small cornichons, diced
2 garlic cloves, finely chopped
1tsp paprika
1tbsp white wine vinegar
1tsp sugar (optional)
200g small tomatoes on the vine
1tbsp tomato ketchup
Salt and pepper
Burger Ingredients
1 sourdough burger bun, halved
Approx 300g Wagu mince
½ mozzarella ball, torn up
1 slice jack pepper cheese
½ small gem lettuce, shredded
Salt and pepper
1tbsp veg oil
FULL RECIPE: barrylewis.net/recipe/the-5-l...
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#cheeseburger #recipe #barrylewis - Jak na to + styl
I didn't realise that for the microwave burgers it's good to toast the buns too, i'd like to have maybe gone even further with homemade burger buns from scratch but i'll save that for another video! I've typed up the recipe for the final burger if you want to give it a try, ingredients in description barrylewis.net/recipe/the-5-levels-of-cheeseburger/
So excited for this video!
@@PUBGLAVAA Cheers
For the microwave burger, you can try wrapping it in a paper towel. microwave it for half the time, flip it over and microwave it the rest of the way.
First thing I thought of when I watched you do it. I used to microwave it fully all the time when I was a Rustlers eater in sixth form. I got to uni and someone was toasting the bun and wondered what have I been doing my whole life 😂
Was going to say have you not seen any of Stuarts videos on these microwavable food stuffs? He always says to toast the buns :)
Barry you are brill. On the instructions for the tinned burger when it said heat in a saucepan I think it meant to heat in the gravy, not rinse off and boil in water 🤣
I've never understood the Brits' attraction to boiling meat. Yikes.😂
Yeah you are definitely not supposed to boil them 😂
Yes u ment to heat it all im sat here in shock i carnt believe hes just done that so wrong !!! 😮😮
Yes u ment to heat it all im sat here in shock xi carnt believe hes just done that so wrong !!! 😮😮
@@ericshannon261 I'm a Brit, I'm 50+ years old and I have NEVER boiled meat in my life! I also have no idea what Bary was doing with those tinned burgers, they're actually quite pleasant warmed in a pan in the gravy served with mash!
I guess Stuart is very proud of you for your first two burgers.
Cheapo! :D
is anyone else as shook by the fact that barry washed the gravy off those burgers then attempted to BOIL THEM?? i'm gonna assume that 'on the hob' for those burgers is supposed to be empty out the tin, and heat through in a pan.
It was a strange choice 😂 gravy = flavour 😋
I saw the pinned comment, but I always just toast the microwave buns instead of microwaving them, It gives texture to the burger and makes it just a bit more exciting!
Deffo and maybe a bit less soggy ... come to think of that, there's prob a video in gourmet up these things!
Same. I've noticed a lot of these micro burgers now suggest you toast the buns. You can always add little things to upgrade them as well.
As if you'd have a toaster if you are having one of these.
Same here, also I chuck the “cheese” away and put some real cheese on
@@mrbarrylewisIf you have to microwave any kind of bread, let it sit out and get a bit dry. Then wrap it in paper towel and microwave it for about 15 seconds. It will self-steam back to softness and of course it will be warm, and warm bread is always better than cold bread.
Whatever you do, DO NOT microwave the buns with anything in them because moisture, fats and oils will get into the bread making it mushy or gummy or both.
You should ask Stuart about tinned burgers
And dealing with the bread in the microwave. He's just microwaved the burger multiple times.
Regarding the burger in a tin, aren't you supposed to warm them up with the gravy in a saucepan ?
Washing the patties was the weirdest thing I have seen in a long time. And then boiling them in plain water? No wonder they tasted worse than even the first burger.
Sounds like the start of an amazing new series! Love your work barry! Suggestion Barry: 5 levels of pasta! 🍝🍝
Brilliant. Level foods by Barry. Stupendous. Need more of these kinds of videos. Love the effort you put into them. Thank you Barry for cheering us all up much needed.
Excellent video, the comparisons were amazing!
Honestly, the cheap baps which break easily are a real pet peeve of mine. It's not so much that they break, it's that you so much as breath in slightly near it and suddenly you're having end-of-life flashbacks as you nearly choke on a shard of bread
haha YES!!
i always use warburtons cant never go wrong
Personally with microwave burgers I pop the buns into a toaster and cook the patty in the microwave….honestly it makes them twice as better……..I even put lettuce tomato and coleslaw on them too!
I love your videos. Also, thank you so much for the subtitles, I love that it's not generated, and I can understand it better. 😊
Couple thoughts , I love how wholesome and how good this channel is for getting people into the cooking mood and my level 5 burger would be brie and pesto beef burger
This made my day 🤣🤣🤣🤣🍔.Definitely level 4 for me & thanks Barry 😊👍
Thank you for that short trip down memory lane at 6:09. Caught me off guard at first but then had the urge to listen to a memorable song from my childhood.
So for the microwave burger, I always put the bun in the toaster
For my perfect burger though: Pretzel bun, Aberdeen Angus steak burger patty (like 1cm thick), either Montery Jack or swiss cheese, oak smoked bacon and then topped with a bit of ketchup
Loved that you did home made onion rings so easy and so much better than the frozen ones
Definitely gonna make that level 5 at Home! Your videos are the Best barry! ❤❤❤❤
nice one i want evidence!
@@mrbarrylewis🎉🎉😊😊
Put the Microwave burger and bun in upside down, then once it has cooked turn it over and the top will dry out while it cools, and you have a firm bun on both sides.
Good hack!
Alternatively, I like to put the bun in the toaster while the patty is in the microwave. And also half of the sauce under the patty.
I nuke it in the package, then open and let it air out, then flip and let it dry, then eat. I don't want to make a plate dirty. LOL
@@EmilyGOODEN0UGH 🤣 mentalist
Just sat down for dinner and working my way through my subscriptions. Your video was next and what a coincidence that I was having a burger for dinner eh! Turns out I was having a level 3.5 burger with Aberdeen Angus burgers, soft rolls from Tesco, baby gem lettuce, tomato sauce and cheddar cheese I cut myself. Not quite on the level of relish and onion rings but definitely better than frozen burgers
1:33 Watching lots of Ashens videos has taught me that you should put a couple of pieces of paper towel underneath the bun in the microwave.
Yep or use the toaster for the buns apparently it suggests that on the packet itself too sometimes
New upload from the Bazmiester 🙌💕
lol may have to use that name more often
Seriously, Barry, you went and outdid yourself with that Level 5 burger. My wife puts your videos on and I often passively listen to them but I had to comment now because that burger looked REALLY good.
How you dealt with those westlers burgers was absolutely mental. Love it
My family pretty much always makes our own patties. Some of that is due to dietary restrictions, but it does let us season the meat very nicely. We actually keep smoked salt and pepper on hand, and getting that in there with some garlic and onion powder just does amazingly well. Beyond that, I'll often use a caramelized onion jam/honey mustard/grated aged cheddar blend that I make (usually just to put on toast with eggs XD) on my burgers, though I'll almost always toast the buns and put a bit of mayo on the bottom bun to keep the juices from soaking into it. And then... usually some nice cheese melted on top of the patty... frequently a bit of bacon... yeah. That's my kind of homemade burger XD
For the rustlers burger I always toast the bun 🤷♀️
For me:
1. Rustler burger
2. Frozen burger in air fryer with brioche bread bun
3. Defrosted frozen burger cooked on the George Forman grill with my husbands homemade bread buns and BACON!!! 🥓
i have ishues standing for long periods of time; so my level 5 is pretty simple; but i tried it the first time earlyer in the week after seeing it in a video of yours; and it was life changing even if super hard
pre-portioned imposible burger meat split into two pattys; with cheese and pickel in the middle cooked up in the electric sckillet and served with barbeque sause. absolutly incredible
Try malwart's frozen great value bacon cheeseburgers. They're pretty darn good.
@@EmilyGOODEN0UGH there arnt any walmarts close to me (as far as i know) but if i see one ill try that! :D
@@arrow_awsome DollarTree and FoodCity sell little bland frozen burgers that just need some mayo and onion powder... I'm sure you can find something.
Whenever we have a BBQ, we always get fresh patties like your #4 burger. And I always have mine in brioche buns because they taste amazing. 👍
Barry you did onion rings about a year ago! I've never tried onion rings before, but with your recipe... Me and my boyfriend went nuts!!! So crispy and delicious. We almost had them every weekend 😂
Canned burgers for camping. Cheese in a burger is called a Juicy Lucy here in US. Love your relish! My go-to burger is store bought ground (minced) beef, good cheese, sliced sour pickles, ketchup, mustard on toasted whole wheat. Mom never bought buns so I prefer the bread. Hello from cloudy Oregon US.
Microwaveburger: Turn the bottom bun on it's head.
The white bread facing the plate, browned bit facing theair.
My level 5 is the following:
Store bought hot-, bbq-, garlic-, Remoulade- (sorry to lazy to look up english translation. ) and crunchy dijon for the sauce on both buns.
Store bought sesame bagels.
Rucola
Fresh Red and crunchy fried onions
Feta, Gruyeré and Moozzarella
Tomatos
Pickled Gerkens
Minced Beef
Thin bacon strips
Fennel seeds
Lavender pods
Salt
Pepper
Curry-powder.
Garlic butter
How to:
Mix the sauces and set aside.
Mix beef, red onions, feta, Lavender, fennel, curry, salt and pepper into a bowl and form pattys/paddys ( sorry Irish, I always forget and mix up the term, ) after mixing.
Wrap beef into bacon and fry in pan with garlice butter. Keep warm.
After meat is done use the juice in the pan to toast the bagels.
Wash rucola, wash & cut tomatos into slices, cut yer gerkens.
Assemble like this:
Bagel
Sauce
Fried onions
Gerkens
Tomato
Gruyere & Mozzarella
Hot Meat
Rucola
Sauce
Bagel
Hope whoever tested it has fun and my recipe is yummy for you.
Appriciate feedback.
I normally do a level 4 but with my own mince rather than ready made and normally create a double smash burger. Those st pierre buns are great as well - I never get through 4 of them at once but they freeze well so i just grab a bun when needed and they taste just as good.
Love grinding my own pork belly and beef chuck for a burger! And I also add in black pudding and sautéed onions for an extra flavour and sweetness!
Then use Brioche and then fresh tomatoes and lettuce,
Plus a melt of cheese on the burgers!
I make a kewpie Mayo plus finely chopped pickles for the sauce!
But it’s all about the patty!
I also roast the buns!
Microwave tip to reduce or even eliminate sogginess while cooking is use a paper towel on the bottom. Also use a freezer safe plastic baggie with a few fork holes to do a microwave steaming for better buns.
On the rare occasion i have a rustlers burger, i always toast the bun and most times will add at least lettuce, sometimes ill throw a slice of tomato and some pickles on there too....really elevates them
I do the micro burgers in the Air Fryer
And it levels it up innmy mind
I've never seen relish like that. Definitely making it
Not a rated burger but one loved by everyone I make it for:
Hand pressed ground chuck patty
Cooked in a pan or on the grill to taste
1 large egg cooked in the burger grease until the yolk is nice and runny
Plate on bun with cheese, then the patty, and top with the egg. Other than salting the egg, no other condiments. Surprisingly tasty and filling.
Barry Lewis eating a Rustlers burger? What's next, kitchen gadget reviews on the big brown couch? 🤔
5 levels of burger you say? Here you go but I start even lower than the "food substitute that goes *DING*!" :D
1: Frozen Cheeseburger (Iceland used to sell them for £1). 2: Rustlers nuke food job. 3: Supermarket frozen burgers, cheese(ish) slices, cheap bread rolls. 4: Fresh beef patties, decent bread rolls, mature cheddar and a nice relish. 5: Home made pattie with 80/20 beef, preseasoned and seared to medium rare. Emmenthal cheese, fresh lettuce, fresh bread roll (probably not brioche, prefer a potato roll), spiced tomato chutney, raw red onion and gherkins.
My go-to burger when I'm making it myself is mince made into a patty with egg and onion, a slice of tomato, slice of lettuce, then some kind of sliced Dutch cheese on whatever buns are available, I usually toast them in the pan when the meat is almost done. I think I might get an even better consistency with some panko breadcrumbs. Come to think of it, a patty is like a wide flat meatball.
Deffo toasting rustler buns are essential!
Ugh Microwave burger!!! I would eat your level 5.... its my level 5!!!! *waves from Canada*
whoop whoop, nice one!
If you're not toasting them, to stop the micro-burgers' buns getting soggy, I tend to have them propped up in a sort of "tent" style on the plate (or hanging over the edge slightly if you can't get them to balance) - then shove on a wire rack as soon as they come out. Helps a lot.
The reason the first burger tastes chewy is because they cut it with TVP, textured vegetable protein (and water, don't forget the water). It's not harmful, but what gives it a bad rap is it's used as a filler to give you more product for less cost. So, even though it SAYS it's 100% beef, the FDA doesn't require it to say you're only paying for about 75% of it (by weight).
If anyone remembered the debacle with Taco Bell in the early 2000's, this was the reason. Their beef mix includes TVP, so you're not paying for 100% beef (again, by weight).
TVP, when used in your own cooking is a great survival food. It keeps for a very long time and can be used to extend your recipe. It has the consistency of rolled oats (kinda) and works great in dishes like Sloppy Joes.
I always thought those microwave burgers were the bottom of the barrel but it turns out there is something worse (canned burgers). Gross.
Yes, that was a thing! The quality of the microwave burger was pretty good, seems they have ok standards, the cheese was better too. Although this video was more about effort I thought adding the odd price thing in too created more interest points to talk about.
@@mrbarrylewis I've tried cooking burgers sous-vide - takes ages and really not worth the effort. Better to bbq them.
However, sous-vide steak butties are to die for.
Air fry that microwave burger an buns tastes way better 👍
For me a top effort burger requires a burger cooked on a red hot hotplate and steamed with, cheese, a splash of bourbon and covered with a metal cloche, then top with the bun with crunchy peanut butter! So awesome!!!
When I get the microwave burgers, which is rare, I toast them. Including the burger as well. Flavour is so much better.
Barry, you are amazing! But you didn't even do the unnecessary salt bey!!!! lol you rock man!
Love this idea for a video format dude! Chilli could be a good one, from canned to slow cooked pulled beef... Mmm... Alright off to make a chilli
A piece of folded kitchen paper under a rustlers absorbs the moisture, flip over straight after cooking whilst it cools and you're good to go!
Smoked Gouda cheese, kewpie mayo with fresh grated garlic (or garlic powder), sautéd onions, and salt & pepper on the patties is a great combination.
Smash burgers are kinda all the rage right now in America. I got into preparing them recently and I've not really looked back. I do it differently than a lot of people. I use 80-20 lean beef grounds rolled into loose 3oz balls with mixed with your spice of choice and a cheese that melts easily. Usually I just used American cheese but cheddar does ok. Havarti-dill is great if you want something wild. Use a HOT heavy spatula or even a burger press to really smash the burgers into a DRY griddle or pan (don't oil it). You want the spatual or press to be hot ahead of time or else the meat will stick to it. The more smashed it gets the better. You want them to get kinda crispy, but if you choose to flip them after about 2 mins they'll still be very tasty. Some people like sauted onions diced fine. Personally I just do thick slices of tomato, raw white onion, jalepenos, mustard and ketchup and/or a nice aioli if I've got it.
I'm sure Ashens watched you whip out the Rustlers and nodded, rubbing his hands going "he has learned well" lmao. Personally mine is closest to level 4 in terms of effort. I get premade buns to toast, premade patties, salt and pepper the patties in the pan, SECRET WEAPON: add a tiny pinch of paprika and chilli flakes. I mix barbeque sauce and mayo together for the sauce, slice up a tomato, shred some lettuce, slice a few bits off a block of cheddar, and that's pretty much it. Oh, and if I have coleslaw in the fridge, I'll use that as well, why not. An interesting one I'd like to see the 5 levels of is KEBAB. You've made kebab a couple times in the past now, but I'm actually just as curious to see how lazily you could possibly do a food that, admittedly, takes a decent amount of effort for what seems like the basic bare minimum, as I am curious to see how far you could push it.
i always do the microwave burgers (that are a guilty pleassure of mine for lazy/hungover days) that way: Buns on the toaster (so it doesnt get soggy), Patty with cheese in the microwave, then the then assemble, and some pickle from storage. crispy onion when i got some. makes a 1euro burger decent :D
bun with onions in it and poppyseeds onion cheese sliced lettuce slice tomatoes and banana peppers then a slice of bread & butter pickle cut in two pieces and dijon mustard and ketchup that has no corn syrup ... grilled onions and a special grocery store i have here vegan beef patty that tastes like a real burger or close as i can get now... its so yummy! no other level needed
Brim full of Asha on the 45! Its a song by Cornershop that came out in 1997! Thanks for the memory Barry. Love your vids. Keep on cooking :)
With rustlers, I put in the cheese in the burger and then micro it. Done it ever since I was kid in the 90s with frozen ready burgers.
If we were still subject to English rule over here in the states, this video would be what Thomas Paine uses to convince the rabble to take up arms. Anyways... All levels below based on the painfully American "Cowboy Burger" (patty, cheese, barbecue sauce, onion rings)
Level 1: store-bought buns; frozen patty; frozen onion rings in oven; store-bought sauce; American cheese
Level 2: store-bought buns; raw but pre-shaped patty; frozen onion rings in fryer; store-bought sauce; American cheese
Level 3: store-bought buns; self-seasoned and shaped patty; self-cut and fried onion rings; homemade sauce; American cheese
Level 4: homemade buns; self-seasoned and shaped patty; self-cut and fried onion rings; homemade sauce; American cheese
Level 5: homemade buns; self-ground, seasoned, and shaped patty; self-cut and fried onion rings; homemade sauce; homemade cheese.
Not really my Level 1, but my Level 3 is the most common kind of burger I make, which I call the BMBB (Bloody Mary Bacon Burger) - I actually buy beef from the butchers, typically chuck but I do like to add a bit of brisket for flavour, grind it myself in my mixer, and grind up (depending on the original thickness) 1-2 rachers of smoky streaky bacon, combine in a bowl with Tabasco, Worcestershire sauce, Celery salt, Tomato Puree, form thick patties and chill in the fridge. As the grill (ideally charcoal but gas is fine) is heating, make a basic Horseradish sauce (or buy the jarred stuff) and start to char thick slices of beefsteak tomato. Sear the burgers. Assemble on, ideally a Milk Bun, but Brioche is ok, with Horseradish on the bottom, a few leaves of lettuce, the beef/bacon burger, charred tomato and a slice of hard goats cheese, I tend to then add a little more hot sauce or ketchup for others, top with the rest of the bun.
Adding Vodka is optional, but if you're making Horseradish from scratch, it's an ideal place for it.
Wow what a review, you went to town with this demstration best i seen for along time. youtube seems to be a wash with so called reviewers telling us what a product tastes like cause it's New, where is the comparison, well done Barry! i may not choose to eat any of those burgers but a least you tried to show that there is a cheaper alternative, not necessity good for you! but i did feel your pain with that tin stuff, but unless someone try's it, you just dont know, level 4 burger i think i would have put the burger in the oven on the onion rings using them as sort of trivet. Thanks again for your enthusiasm, i think it would been a laugh to have done it with you. Level 5 is the best, when is dinner around your house!
i went off rustlers burgers years ago, but to stop a soggy bottom, i used to toast the bun in a toaster
Yes mate, brimul of asher was a banging song in the 90's, absolute classic
A start to a new legendary series? :D
Next up, you should do curry. Those can be very high effort, or very low xD
In Australia we have burger with the lot, pattie, cheese, lettuce, fried onion, fried pineapple, beetroot, tomato, egg and bacon with tomato sauce. It's so good.
My go to burger is :pretzel bun, hamburger patty, American Cheese, bacon and coleslaw.
Sometimes you have to read the ingredients on American cheese, sometimes it's processed with water and oil as main ingredents (Immitation processed cheese food). It's better if it has the milk as a main ingredient (Pasteurized prepared cheese product) is what tastes the best.
Best level 2 burger is basically a cheese toastie(made in the toaster using the toastie bags) with a burger patty shoved inside(cooked separately).
It properly melts the cheese and toasts the bread, and with the burger patty in too it's really hot and stays hot, it tastes so good for something you throw together with stuff you probably already have in the kitchen(bread, cheddar, minced beef).
hey Barry, if you wrap any bread to be microwaved in paper towel, the towel will soak up the moisture and help stop the bun from going soggy and/or chewy
1. Dry your foods with paper towel before putting on the frying pan, you will get so much better of a crust.
2. Once you start adding extra layers to the burger it's no longer classified as a cheeseburger, it's just a burger.
3. Your number 5 burger looks awesome.
Think what you do is anazing love all your videos all very entertaining. Do you think you could try doing the burgers with different meat to see how the taste compares just a suggestion thank you
Three levels, that’s it for me. (Technically 2. 😂)
1. Frozen/microwaveable - Base level, but a level that doesn’t count, since the only sandwich I typically ever get like that is a croissantwich. 😂
2. Fast food/Restaurant burger - Don’t have to cook it or deal with dishes, which is ALWAYS good! 😌
3. Homemade - That’s it. (Basically hamburger meat will be used to make them, nice, classic and simple.) I suppose you could say there’s a fancy version.. Which involves bacon strips, but really, aside from sometimes wanting to put in extra effort by cooking some bacon, oooor making them meatloaf burgers for a change of pace.. Homemade is the highest level in general. Especially since I have to clean up afterwards! 🤣
had a very nice level 3 style burger while watching
For the microwave burgers i just fold up a sheet of kitchen paper and put that on the plate first, works a treat every time
With the rustlers, you can level it up by cooking the party in an air fryer and toasting the bun separately. Tastes much better
Ahh the frozen patties, I remember the first time I cooked those, shirtless with a big ol' pan of oil. Ahh the wonders of frozen food in hot oil :)
Id love to see a 5 level icecream sandwich. You could go from really cheap pre made icecream sandwich pre packaged, to make your own cookies, make your own icecream, make your own toppings luxury :)
Spread a bit of butter on the buns and toast them under the broiler... throw the patty in the microwave along with the cheese for about 35 seconds... don't do this until the buns are basically toasted though.
Nice work sounds a good balance
At the beginning you mentioned about carnival burgers and your second one was tinned Westler burgers. At funfair’s and in other places, for many years a lot of vendors sold tinned Westler burgers but they didn’t come in gravy.
One of the best burgers I've made was with: a white sesame seed topped burger bun, two battered chicken burgers, a potato waffle, jalapenos, ketchup, and lettuce.
It may sound plain, but when I first made it it was really nice.
Got the idea to toast the buns on a microwave burger from Ashens. When I'm in a big hurry though, I still end up microwaving the buns with the burger, but a trick I do to keep it from getting as soggy is to flip the burger over halfway through cooking so it's a bit more even on the softness vs. the soggy/crunchy bun (and yes, I've had quite a few buns that got overcooked and rock hard on one end...).
You should try a Julia Childs “French” hamburgers or Rachel Rays hamburgers piled with cheese and red onion in a red wine reduction on a piece of garlic bread. These are my highest level bunless burgers, fancy eating with a fork and knife but so full of flavor. Also just tried out a burger bowl (ground beef shaped into a bowl ) filled with anything you want, cheese, bacon, onions, etc, that was another bunless delightful treat
Love seeing this video, reminds me of why I don’t eat canned meat 🍔
I tend to put Rustlers burgers in the oven, patty and all, dice some jalapenos with a slice of real cheddar, lovely stuff
I miss the cheap vs steep! Have you done cheesecake? Also, I'd love a comparison on baked vs unbaked cheesecake. I love your channel!!
When I make my burgers(Aberdeen Angus)I use iceberg lettuce tomato cheddar cheese onion rings (not battered) and a runny fried egg. 😋👍.
I would like to eat your level 5 but I could never be arsed making it myself 😂😂 Level 4 was the perfect effort:taste ratio for me
The microwave burgers can be good 😊 but when I cook burgers I am a solid number 4 😂👍 that looked like the best one
More pleae! Maybe some Asian wok style ones? Fried rice even?
i'm late to watching this video but the microwave burger: if you have a combi over or just an oven, use that to warm up the bread just a few min and only warm up the meat in the microwave.
you get a bun that's a slighty toasted but soft in the middle, the patty i also add the cheese on top for 5/10sec in the microwave and voila. that already elevates it a lot.
Speaking of cheese burger or burgers in general here's my personal unhealty sandwich burger recipe
Stuff you need:
2 slice of bread (uncrusted)
2 pieces of nugget
2 pieces of sausage
2 egg
A tablespoon of kwepie mayo
A squirt of tomato ketchup
A lettuce
A quartz or more oil/lard/butter/mix of all for deep fry
How to:
Heat up the oil/lard/butter/mix till hot
Cut the sausages to 2 pieces each
Fry the sausages and nuggets wait till done then dry it up
Fry the bread till light golden brown
On a pan make scramble egg
How to assemble
Put one piece of bread on the bottom
Add half of the ketchup and mayo
Add the nuggets
Add the sausage
Add the lettuce
Add the egg
Add the other half of the ketchup and mayo
Then put the other piece of bread
Done
Enjoy.
As for my level 5 burger; has to be cooked on my barbecue with real lumpywood charcoal, quick sear over the coals, then spin the grill round (it's a Weber kettle, so, round grill) to go for indirect cooking & throw the lid on (so basically kind of oven-cooking, but with flavour!), they turn out amazing, one other way I do it is to baste the burger meat with barbecue sauce as they cook too, gives them a different and very tasty vibe... :D
I always use the dairylea cheese singles for those microwave burgers and ketchup I have at home
the russtler burger, if you do that under the grill and toast the bap, it comes out great, also you know, pimp it a bit, some lettuce, finely chopped onions, and burger sauce, it can be really good if you skip the microwave
My level 5 is ground chuck with a bourbon sauce and onions with their cold fresh crunch and a pickle spear to the side.
I saw a random short the other day that was talking about grilled chesses (so you know it's American) and the guy was talking about how you shouldn't put them directly on plates to avoid the bottom of them getting soggy, so I was wondering if you could try the same thing for tier 1 and instead of putting it directly on a plate put it on something raised, I think the guy in the short used chopsticks, so the condensation won't build up on the plate leaving the bottom dry (obviously it'd have to be microwave save chopsticks, don't go putting metal ones in there people 😝).
But I guess it's more something to try for the microwaved hotdogs as like you mentioned in the pinned comment most people toast the burger buns but it's more awkward to toast the hotdog ones.
For hot dog buns, I’d do them in a grill!
My brother always had a seasoning mix he mixed in with ground beef... i forget most of it except for worcestershire? sauce. He made some really good burgers that were good even in a 'plain' form.
The second you broke out the tinned beefburgers, I heard Dan Tomlinson mutter "oh god Stu there's a bun in there". Massive callback to the Trekking Burger video. It also makes me think that this would be the kind of thing you'd find in a Fallout game, along with some Dandy Boy Apples, BlamCo Mac 'n' Cheese, and some Sugar Bombs.
With that in mind, if you find a Fallout recipe book, that's a video right there. I don't know if there IS a Fallout recipe book, but there probably should be.
Also, when I do burgers, I don't put the sauce on top of the cheese. I put the sauce on the bottom bun. Partly because cool sauce makes it harder for the cheese to melt, and partly because it brings the sauce closer to your tongue when you bite into it. There is the risk of the sauce over-moistening the bottom bun, granted, but of course that can be mitigated by toasting the bun prior to assembly.
Good news there are Fallout Cookbooks...
Fallout Official Cookbook: A collection of 30 delicious recipes straight from the post-apocalyptic wasteland of the game Fallout
by Daniel J. Williman
$17.09 on US Amazon
&
Fallout: The Vault Dweller's Official Cookbook
by Victoria Rosenthal
$26.27 on Thriftbooks
They could be elsewhere, I just did a cursory search.
Good news there are Fallout Cookbooks...
Fallout Official Cookbook: A collection of 30 delicious recipes straight from the post-apocalyptic wasteland of the game Fallout
by Daniel J. Williman
$17.09 on US Amazon
&
Fallout: The Vault Dweller's Official Cookbook
by Victoria Rosenthal
$26.27 on Thriftbooks
They could be available elsewhere, I just did a cursory search.
There are at least 2 cookbooks. I tried giving all the information (titles, authors & prices) but both times my replies got deleted. I'm trying a minimalistic reply in case a word was a pre-censored word (but I don't see why any would be). 🤷♀️
Edit: There must've been something in my original comment because this one stayed (at least long enough for me to edit 😂). I'm going to try adding each one separately & see if I can get the titles to you in case you'reinterested...one is easily available (Amazon) but the other isn't so I'd like to get the titles to you at least.
I think this is out of print...
Fallout: The Vault Dweller's Official Cookbook
by Laurie Ulster, Victoria Rosenthal
Amazon...Fallout Official Cookbook: A collection of 30 delicious recipes straight from the post-apocalyptic wasteland of the game Fallout
by Daniel J. Williman
Try lamb for burgers. It's so good. Cheers Barry! 👍🏻👍🏻✌️
Your 'Level Five' is quite close to my 'Standard Cheeseburger'. The only kind I eat, and that's rarely - so it has to be good. Sourdough roll; Burger from minced Sirloin; Watercress and Rocket; Stilton, or Parlick Fell (sheeps' milk), or Golden Cross (Goats' milk) cheese; a Portobello mushroom, or sliced Cep mushrooms, lightly fried in butter, and topped off with a good slosh of Stokes Tomato ketchup.
Perfect.
Monterey Jack tastes like wet cardboard to me. But if you like it, then more power to you. Cooking is only wrong if what you get in the end isn't something you like. Just 'cos I don't like it, doesn't mean everyone else should dislike it too. If everyone liked the same things, then the world would be a very dull place indeed.
Berry try using two chopsticks to prop up the burger and lift it off the plate.. It works wonderfully every time and the chopsticks can be washed if you guy good ones and reused ..