Soy Dangers Summarized: High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children. Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth. Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women. Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease. Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12. Soy foods increase the body’s requirement for vitamin D. Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein. Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines. Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods. Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.
@@cjbartoz dammit that's terrible because I do like a smidge of soy sauce occasionally. But, then why aren't there high rates of breast cancer in Japanese women?
"Better than salt" my brother in christ, you used two sauces that are LOADED with salt as a preserver. Also, this takes me back to the late 90s when my mom use to make this on our George Foreman Grill.
BEEN using this method for 30 years and ALWAYS had rave reviews! People were astounded with the flavor. I highly recommend this.. along with a few choice spices and seasonings.
@@lucycan6363Yes. We already did the basic experiment and started adding other things we enjoy. Go ahead and do it exactly like the video, you won't be disappointed. I add black pepper.
@@DankSoulsVoid Fresh ground can be dangerous too if you haven't treated the meat properly, which is 100% what you are worried about with the store, or the fact that they chuck anything in there and grind it up because you won't know anyway.
this is the start to my favorite steak marinade used by my late grandfather. It consists of soy sauce, worcestershire,fresh garlic, and a couple tablespoons of Tabasco. It's so good with just about any meat including pork tenderloin 😋
I'm guessing one hot day, that fridge randomly died, at the worst time, after he just filled it with hundreds of dollars of food, and he was on vacation or asleep, so it all spoiled. So instead of getting a punching bag. He takes his emotions out on that old fridge?
This unlocked a fucking memory for me. My mom did this, and I had never seen anyone do it since I last ate her burgers. Thank you! It’s a pleasant memory, and now I know what was missing whenever I tried to maker her burgers!
Yeah, my dad used to make burgers like that back in the 70's when I was a kid. Not a new thing. I do it now when I want to do a change up in grilling burgers. For some real fun, my wife makes burgers with onions chopped onions and other seasonings (think meatloaf-ish). Adding those to it takes them to the next level.
Eh, forget the hour soak. Get your ground beef, and mash in the worchestershire sauce. I usually also add salt, pepper, garlic powder, and a dash of cayenne. Keep mashing it all together until the little beef fibers start to make little strands instead of discrete lumps. This would usually be "overworking" the meat or something, but it balances the extra liquid and the patty will hang together decently well. I've been doing this since the '90s.
hell my mom taught me to make burgers with worchestershire sauce back in the 90's so this is hardly a discovery. Dunno why the hell he'd toss soy sauce into the mix though.
@@duderguy1571that’s a pro move. I don’t like mixing salt into the ground meat because it makes moisture move and the meat less sticky when it sweating. I salt right before the grill or hours-day before as a dry brine.
i like to gently crumble it till its light and fluffy, evenly distribute worchestershire, black pepper, and totole brand chicken soup base (adds msg, disodium inosinate+gyanulate and salt) and a little starch (corn or flour) then toss till mixed, and only work em as im spining them in my hand from a ball into a disk with clearly defined edges. wearing gloves because thats greasyyyy.
May I suggest a heap of sauted onions on top on pumpernickel bread. I do this all the time, but mostly sourdough bread (which some rye bread is too). This is some imitation of a burger place in the north suburbs of Chicago (still there?) that served a "brick" of fried onion rings. It was great as a kid. Now maybe too mch.
My dad used this method for both burgers and steak. A little beurre manier and balsamic reduction for the steak and grilled onions done like from the Camellia Grill. Sure miss him! Amazing how food brings such strong memories. Thanks!
@@bryson3272 I marinate only as log as it takes to swipe the Worchestire and butter mixture on the burgers. It will flare up, just keep a bottle of water nearby and spray the fire out.
Ive been cooking ground beef in that for years. Another Pro Tip, cook your meats in lime juice, can blend it with butter too, but the lime Juice has a pretty high smoking point (way more than lemon) and is healthier than oils. Its really useful if you use chipotle, cumin, or chili powder with it. I actually use Tajin with lime too. Sometimes Ill use lime with Worcestershire but at lower heat.
@@n8nate try it? Have for awhile now. It even says on the bottle one of the things it's good on, is burgers. I also like just mixing it in the meat before I make patties. Side note, if you like that taste, get a pack of Lipton onion soup mix. My wife doesn't like the little bits of dehydrated onions, so I sift it and throw the power in the meat. It's amazing.
Instead of garlic powder, use minced garlic and just a little bit of onion powder. Make the marinade and let it sit overnight. Then use as advertised. I've been doing this for 20 years, no burger even comes close.
We mix it into the ground beef. I use Liquid Aminos instead of soy sauce. Make the patties, pop in frig for 20-30 minutes. Take out and sprinkle with garlic powder and coarse pink salt. Turning the burgers repeatedly likely loosened the burger as much as the marinade.
@@RCGshakenbakeSoy sauce has a flavor complex that you really can't get anywhere else including liquid aminos. And although soy is very bad for you, the fermentation process in soy sauce makes it safe 👍
Honestly. And why would you spoon it over them instead of just putting them in a bag or flipping them a couple more times? This is the kinda stuff that makes potentially good recipes a pain to make
@MrGuitarJockey I am a chef of 45 years. The ultimate trick to any meat is pinch of sugar on both sides before you grill... it seals the meat and juice will run down your face. Everyone of your friends will want to know what you did to the meat for it to be so juicy... If I have dry meat is b/c over cooked the meat and the grill was way to hot... Peace,Love and Laughter my friend.
Seriously 😂 people have been mixing it in for ages. Add some bread crumbs and they'll soak up a bit more for more flavor and more moisture. Throw in an egg to keep patties from crumbling.
Great beef jerky marinade... add season salt garlic and onion powder and water. Fridge for 24hrs. Like it spicy add black pepper or red pepper flakes to marinade
Worcestershire is also great if you use frozen patties: Just put it on while they're still frozen, add dried minced onion (the frozen Worcestershire sauce binds the onion to the meat!) and grill it. The smell alone is worth it! No need for any condiments -it's THAT good!
Yeah, and if you're using fresh just dip each side once and throw on the grill/in the cast iron Don't spoon it over every 15 minutes for an hour.. if you want em flavored that much put em in a bag..
Worcestershire is also great if you use frozen patties: Just put it on while they're still frozen, add dried minced onion (the frozen Worcestershire sauce binds the onion to the meat!) and grill it. The smell alone is worth it! No need for any condiments -it's THAT good! frozen hockey pucks? pass
This was obviously not for the sake of "I want a cheeseburger right now", he was experimenting to see how it affected the flavor of the meat, and its hard to get a well-rounded picture of the differences in taste with other strong flavors like cheese getting in the way. Now he knows its worth it to do this method when he does make a proper burger with cheese.
@ZEPOZEPO-fn2lr In the first world it's safe to eat meat that has flavor and isn't overcooked just as an FYI. You just gotta grind it yourself or get it fresh ground pre-ground is a no go.
Just a little FYI for those saying it's not raw, it's just rare. Rare, raw, it doesn't matter. This is the quickest way to get sick. Bacteria is on the outside of the meat, so you can cook a steak rare and eat it no problem. The bacteria is killed off from the heat. When you ground that slab of meat to make ground beef, you've just potentially introduced the bacteria throughout the meat. That is why it is HIGHLY recommended to cook your burger all the way through.
Slightly pink interior you might get away with, but bro definitely went way too far with how undercooked those patties came out, sheesh! I would not eat that, hell no! Yeah, you're totally right about the big risk of getting food poisoning from the bacteria not killed off in the raw interior of those patties.
Bacteria is on the outside of the meat when it's been mishandled or left exposed for an extended period at an inappropriate temperature. Stop spreading false half-assed information.
I used to buy a top round roast wash it down good , pat dry , and put it in the oven for like 10 minutes at 500 degrees .. outside starts to crisp up a bit , the take it out so basically it's only cooked like 1/8 of a inch on outside , inside raw, id cut it into 2 inch chunks anf put it in the food processer , til right grind , and make burgers and cook them up . I did it when I figured grinding my own meat was good because I knew what I was eating , then I heard what you saw about bacteria, and decided to do the cook high heat , kill outside germs .. it made sense to me , I just came up with this on my own , don't know if anyone does does this
@wisdomlounge4452 It's just gross in every way. I once bit into a burger that looked cooked but was completely raw in the inside, and I was around a bunch of people so I just had to get it down. The texture was fvcking awful.
LoLz I used to feel that way for a long time till I masters tanin and temperatures. Now I shame anyone e who askes for well done when that's the only way I would eat meat for half my life lolz.
The thing with burgers is the meat is mince which will have bacteria all over it so it will be inside the burger as well as outside it. A steak will only have bacteria on the surface so once that is seared then the inside is fine to eat pink.
That is actually how I learned to make burgers in a pub back in the early 90s. You can upgrade that with a good amount of garlic powder and if your feel especially sassy add some steak seasoning.
My mother has been using Worcestershire for her burgers for years! Except she caramelizes her onions with it in pan and tops the burgers with it. Sooo good
Yes!! And if you’re poor, add some potato flakes or an egg to the meat to help hold it together! I thought Worcestershire was the poor man’s seasoning! 😅
This works with other grilled meats too, been doing it for years. Chicken, pork chops, steaks. Soy/Worcestershire sauce mixture at least a few hours before cooking, let it soak in, then pat dry and season with whatever rub you like (not necessary for a burger of course) and the meat comes out so savory it's addictive lol.
Back in the 80s I had the soy marinade with ginger and garlic Worcestershire and soy sauce for the pork chops. I remember in the 70s Orange Julius stores had soy sauce burgers. I'm just glad to be reminded because yum🎉
@@TheGuyCalledX yeah I mean rubs are important for the exterior surface too (not necessarily for a burger but just saying) but everybody talks about doing these complicated brines in salt water and I'm like just use soy and Worcestershire sauce. Gives it a nice color too.
Bro, I've been doing this for decades now. I'm so glad someone else figured it out. I'm sure many have but I haven't seen videos about it. I just use Lea & Perrins and some garlic/herb/black pepper seasoning, let them marinate for a few hours, and whammy. That caramelized W is an umami tsunami. The key (I think) is keeping them real cold while they marinate, or else they can fall apart. LET THEM MARINATE IN THE FREEZER EVEN! If you leave em in there for a couple hours, they won't fully freeze and they'll hold up better on the grill. Try it Sonny and see if I'm right. I have no idea if I am, but it seems to work for me.
That’s wild. I’ve been adding Worcestershire sauce to my ground beef ever since I learned how to make burgers as a kid lol. Definitely ups the flavor to another level 🔥
@@saw31489everyone I know makes burgers in a similar way, this seems common knowledge to me. It's good though to spread the awareness of how to make excellent burgers.
@@retardationnation869 his latest vid i saw an even newer guy comment 'i noticed him at first but not the fridge' as he was waterboarding a mf refrigerator 😂
Suggestion - mix it with a tiny tiny bit of baking soda, then mix it with the ground meat before forming the patties. It makes the meat hold more moisture
@@mikalliz2167 It's something Chinese food restaurants have some for a long time to tenderize and help beef hold moisture in high heat cooking. So, I imagine it wouldn't need a lot, maybe a quarter teaspoon or so mixed in with the Worcestershire?
French's had an ad campaign back in the 60s to sell their new brand of Worcestershire sauce. Because they were competing with an ancient brand, Lea and Perrins, it needed a "hook". They called it the "Sizzleburger". They recipe was simple: Cook the burger in a mixture of French's Worcestershire sauce and melted butter. They played this ad during the Saturday morning cartoons that were so popular with kids at the time. It worked. I convinced my parents to try it, and while it did improve the flavor, it also had a tendency to introduce off flavors when the butter browned too much from the high heat. I have been using a soy sauce based marinade on all sorts of meats for years. I can no longer use Worcestershire sauce because I found myself allergic to even traces of fish, and Worcestershire sauce contains anchovies. I used to compound my own seasoning mix for the marinade, but I've found that Dan-O's comes pretty close, especially the spicy variety.
So can you please tell me how you use soy sauce to marinade? I love soy sauce and dislike worstershire. I do a London broil in say sauce with real garlic and course ground pepper!! One of my favorites!! I am curious how a Filet would be?? But advise would be great!! Thank you so very much
@@crazycat4695 The most common soy sauce marinade I use is soy sauce mixed with brown sugar, red pepper flakes, ginger, garlic powder, and some rice wine/ mirin if you have it. Honestly you can mix all kinds of things into soy sauce to get whatever taste profile you want and you can taste test it before you use the stuff on your meat. Soy sauce just makes an excellent base and bit of a brine.
Burger joint in my town used to mix it into the meat patty. My step father's marinade for chops & chicken on the grill or smoker was A1 & Coca-Cola 50/50. Marinade & save some for basting. So SO good!
FYI, if you put the burgers in the freezer for a bit before cooking it'll not fall apart as much. It's not the sauces that's making it fall apart, it's that the burger got warm
Try adding half a tablespoon of fish sauce per pound of beef too. 1 tablespoon of W sauce and half of fish sauce is what I use. No you don't taste any fish at all, just makes it meatier tasting, like MSG would.
@stephenodubhlaoich Worcestershire is made with anchovies...So fish sauce isn't a weird leap. Fish sauce adds umami to everything. Do NOT suggest eating it solo😅
Lil Rod song with T Pain is 🔥🔥🔥. That nigga so talented I don't even see why he isn't as big as some of the greats. The way he is able to play instruments is gifted.
You yankees need to learn how to spell, you dont get to butcher somebody else's language. Even kids in english speaking Africa know it's spelled neighbour and colour, being partially illiterate isn't cool bud.
This was actually insanely good for a burger, not only was it super tasty and well-seasoned it was also much juicier than usual.
Where’d your hair go 😶
Soy Dangers Summarized:
High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.
Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12.
Soy foods increase the body’s requirement for vitamin D.
Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.
Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.
@@cjbartoz Thanks for this info but, is this pertaining to soy sauce that has been fermented or other soy products such as tofu ...
@@faithbudnerelad1089 All soy products!!
@@cjbartoz dammit that's terrible because I do like a smidge of soy sauce occasionally. But, then why aren't there high rates of breast cancer in Japanese women?
My dad used to do this to Porterhouse after he separated the two cuts. The best steaks I have ever had. RIP Dad
My dad has also always done this with steaks. I’m very sorry for your loss
That's so for how you connected w him over that. Sorry for your loss RIP
Rip to your dad. I just lost my dad this past week.
Rest In Peace. Your not the only one lost mine at 16 in 2018 sorry for your loss
I envy people who has memories with theirs dads. He must have been a stand up guy
bro just broke the worcestershire’s curse
It took me 9 months to figure it out
Nah, it's Washyoursister sauce.
@@pritpalsngh made me laugh😂
@@thatdudecancookas someone from Worcestershire, you nailed it!
@@pritpalsngh a little howsyoursister
"Better than salt" my brother in christ, you used two sauces that are LOADED with salt as a preserver. Also, this takes me back to the late 90s when my mom use to make this on our George Foreman Grill.
BEEN using this method for 30 years and ALWAYS had rave reviews! People were astounded with the flavor. I highly recommend this.. along with a few choice spices and seasonings.
Same along with minced onion in the patties
I also use garlic straight from the cheese grater into shreds. The small size shreds with small diced onion, brown, red, yellow or green onions.
Anything with beef I use this, even chicken dishes sometimes
You all have added so many seasonings to his burger patty 😅😅😅
@@lucycan6363Yes. We already did the basic experiment and started adding other things we enjoy.
Go ahead and do it exactly like the video, you won't be disappointed.
I add black pepper.
That fridge needs to be in protective custody
😂
😂😅
I was thinking what did the poor fridge ever do to him?! 😂❤
😂
😂😂
They're even better when cooked!
That’s medium rare and many people prefer their burgers cooked exactly like this lol.
@@ethandaniel8123that's because they're pervert
@@ethandaniel8123 I'd only do it with fresh ground. Store bought ground beef can be dangerous to not cook all the way through
😂😂
@@DankSoulsVoid Fresh ground can be dangerous too if you haven't treated the meat properly, which is 100% what you are worried about with the store, or the fact that they chuck anything in there and grind it up because you won't know anyway.
this is the start to my favorite steak marinade used by my late grandfather. It consists of soy sauce, worcestershire,fresh garlic, and a couple tablespoons of Tabasco. It's so good with just about any meat including pork tenderloin 😋
Im just here for the fridge beating
😂😂😂
Wtf he has a fridge just for training oh no
😂😂😅
F**k That Fridge..
I'm guessing one hot day, that fridge randomly died, at the worst time, after he just filled it with hundreds of dollars of food, and he was on vacation or asleep, so it all spoiled. So instead of getting a punching bag. He takes his emotions out on that old fridge?
Bro those burgers are fucking RAW.
Pink isn’t raw. Beef doesn’t have to be brown for the the bad bacteria to be cooked
Raw raw lol
I could hear its cries as I bit into it
100% why they were falling apart lmao
... Peoples comments on cooknig channels on CZcams have to be from people who never cook lmao. Do you know wtf rare or med-rare is? lmao
I always do this with my burgers, but I just mix in the soy sauce and Worcestershire sauce with the ground beef
So how much of each? Half and half? Or what…
I use half and half of sauces, and I throw it in the hot pan after Browning the burgers. The sound it makes is where they got the name Sizzle Burger.
Those burgers weren't even cooked in the middle...
it's called medium rare and its yummy
@@rayjones2606A properly cooked medium rare steak isn't a concern, but medium rare ground beef is, according to the USDA
@@The_Cholo Unless he grounded it himself
He didn't want to ruin them
That's "medium to medium rare". Some people like it. I'm more of a medium well guy.
I use Worcestershire mixed with A1 and melted butter as more of a basting sauce when grilling burgers!
Basting is also a great way to do it and this combo sounds great
Actually your idea sounds better!!!❤
Ol boujie burger. 😂
Yes yes that’s way
Now I know your burgers are delicious! I'm gonna have to try this next time . I usually mix a little mustard, A1 and this burger/grilling seasoning.
This unlocked a fucking memory for me. My mom did this, and I had never seen anyone do it since I last ate her burgers. Thank you! It’s a pleasant memory, and now I know what was missing whenever I tried to maker her burgers!
What, punching a fridge?
@@joebisapedo6248 yes
❤😊
Or raw hamburger'?
Awwww....and who doesn't know this!😂😂😂😂😂😂 wow its a lot of bland ppl out here🤦🏾♀️
Yeah, my dad used to make burgers like that back in the 70's when I was a kid. Not a new thing. I do it now when I want to do a change up in grilling burgers. For some real fun, my wife makes burgers with onions chopped onions and other seasonings (think meatloaf-ish). Adding those to it takes them to the next level.
Add a little bit of breadcrumbs to the burger meat to help it hold its shape and bonus points for it helping to absorb that marinade
Eh, forget the hour soak. Get your ground beef, and mash in the worchestershire sauce. I usually also add salt, pepper, garlic powder, and a dash of cayenne. Keep mashing it all together until the little beef fibers start to make little strands instead of discrete lumps. This would usually be "overworking" the meat or something, but it balances the extra liquid and the patty will hang together decently well. I've been doing this since the '90s.
hell my mom taught me to make burgers with worchestershire sauce back in the 90's so this is hardly a discovery. Dunno why the hell he'd toss soy sauce into the mix though.
Start a cooking channel this shit sounds epic!
Chuck in some blue cheese chunks if you like the funk.
@@duderguy1571that’s a pro move. I don’t like mixing salt into the ground meat because it makes moisture move and the meat less sticky when it sweating. I salt right before the grill or hours-day before as a dry brine.
i like to gently crumble it till its light and fluffy, evenly distribute worchestershire, black pepper, and totole brand chicken soup base (adds msg, disodium inosinate+gyanulate and salt) and a little starch (corn or flour) then toss till mixed, and only work em as im spining them in my hand from a ball into a disk with clearly defined edges. wearing gloves because thats greasyyyy.
"Jesse, we need to cook"
-Heisenburger 2023
WTF 😂
Nothing new to put this sauce on a burger acting like its a hack
Chilli powder is the signature ingredient
😂
😂😂😂😂😂
My folks always put it in the meat with the rest of the seasonings and let it marinate before grilling. It definitely makes burgers nice and juicy.
I use to would put my meat into anything. But since becoming sober I am a little more picky now
May I suggest a heap of sauted onions on top on pumpernickel bread.
I do this all the time, but mostly sourdough bread (which some rye bread is too). This is some imitation of a burger place in the north suburbs of Chicago (still there?) that served a "brick" of fried onion rings. It was great as a kid. Now maybe too mch.
My dad used this method for both burgers and steak. A little beurre manier and balsamic reduction for the steak and grilled onions done like from the Camellia Grill. Sure miss him! Amazing how food brings such strong memories. Thanks!
My dad would use the takeout method when it was burger day.
I have been using worchestershire and butter to marinate all my hamburgers, cooked on a grill, since 1978. It is a burger to die for.
Yes! I remember that years ago my Mama would pan fry burgers with W sauce and real butter. They were called “Sizzle Burgers”! Super yum❣️
@@Angelhorselady Try it on a outdoor grill.
How long do you marinate it?
@@bryson3272 I marinate only as log as it takes to swipe the Worchestire and butter mixture on the burgers. It will flare up, just keep a bottle of water nearby and spray the fire out.
Ive been cooking ground beef in that for years. Another Pro Tip, cook your meats in lime juice, can blend it with butter too, but the lime Juice has a pretty high smoking point (way more than lemon) and is healthier than oils.
Its really useful if you use chipotle, cumin, or chili powder with it. I actually use Tajin with lime too. Sometimes Ill use lime with Worcestershire but at lower heat.
I love seeing someone discover something that most people already know about and announce it like its brand new information 😂
Gotta admit, that has to be the best "What Your Sister Sauce" pronunciation that I've heard so far 😊
Watch your sister shower lol
@ZEPOZEPO-fn2lrtake a fucking joke for once in your damn life
@@tylerphillips3243lmfao wtf
It's What's this here sauce
Wash your sister sauce
Bro acted like he just reinvented the wheel 😂
Practice makes perfect and induces culinary enthusiasm for those like him.
Try it..... I actually think that he did! 🤷🏼♂️🤫😂😍
@@n8nate try it? Have for awhile now. It even says on the bottle one of the things it's good on, is burgers. I also like just mixing it in the meat before I make patties.
Side note, if you like that taste, get a pack of Lipton onion soup mix. My wife doesn't like the little bits of dehydrated onions, so I sift it and throw the power in the meat. It's amazing.
I thought everyone did this. My dad taught me this 30 years ago. Soy sauce and Worcestershire sauce on any red meat.
@@michaelcaldwell2090I’ve never heard of it before. If only everyone knew as much as you 🥴
I use Worcestershire every time I do burgers. I always have. Family tradition. Kick it up a little more with salt, pepper and garlic powder.
salt peper and garlic powder? lets dew it
Instead of garlic powder, use minced garlic and just a little bit of onion powder. Make the marinade and let it sit overnight.
Then use as advertised.
I've been doing this for 20 years, no burger even comes close.
Try mixing powder Lipton Onion soup mix in your burger! Now that's good!
@@unknownuser2737 I've heard of that more than once.
@@unknownuser2737nice
We mix it into the ground beef. I use Liquid Aminos instead of soy sauce. Make the patties, pop in frig for 20-30 minutes. Take out and sprinkle with garlic powder and coarse pink salt.
Turning the burgers repeatedly likely loosened the burger as much as the marinade.
Yeah, nobody needs the soy and minimizing flips keeps your burger intact. Flipping once is the way to go, two times tops.
Why aminos? Health reasons? Because though pricier, you can buy naturally fermented soy sauce. Just curious.
@@RCGshakenbake we don't "need" a lot of things, but we eat them because we like them. Soy is totally fine for you
@@RCGshakenbakeSoy sauce has a flavor complex that you really can't get anywhere else including liquid aminos. And although soy is very bad for you, the fermentation process in soy sauce makes it safe 👍
Best part was buddy beating on a refrigerator. 😮
U son of a..... i was about to comment that
No need to marinate, just mix it into the burgers.
Honestly. And why would you spoon it over them instead of just putting them in a bag or flipping them a couple more times? This is the kinda stuff that makes potentially good recipes a pain to make
Lol... always mix my seasoning in the meat the Patty them out...
If you mix seasoning into your burger it will dry it out and make the flavor sausage-like.
@MrGuitarJockey
I am a chef of 45 years.
The ultimate trick to any meat is pinch of sugar on both sides before you grill... it seals the meat and juice will run down your face. Everyone of your friends will want to know what you did to the meat for it to be so juicy...
If I have dry meat is b/c over cooked the meat and the grill was way to hot...
Peace,Love and Laughter my friend.
Seriously 😂 people have been mixing it in for ages. Add some bread crumbs and they'll soak up a bit more for more flavor and more moisture. Throw in an egg to keep patties from crumbling.
There is a guy with a bbq channel on here who calls it wash-yer-sister sauce.
Haha I heard that. Now I call it that too
Jack mancuso?
@@olihahehshshhwlwkennd8953i think its the hungry hussy
I used to watch an uploader who called it Winchester Sauce.
pepperbellypete says it
Yeah definitely a must when making burgers. Also freezing them for an hour before you cook them. Makes them stick together way better
Great beef jerky marinade... add season salt garlic and onion powder and water. Fridge for 24hrs. Like it spicy add black pepper or red pepper flakes to marinade
Worcestershire is also great if you use frozen patties: Just put it on while they're still frozen, add dried minced onion (the frozen Worcestershire sauce binds the onion to the meat!) and grill it. The smell alone is worth it! No need for any condiments -it's THAT good!
Yeah, and if you're using fresh just dip each side once and throw on the grill/in the cast iron
Don't spoon it over every 15 minutes for an hour.. if you want em flavored that much put em in a bag..
About to try this...
@@mr_mack_indenver7807good!??
Worcestershire is also great if you use frozen patties: Just put it on while they're still frozen, add dried minced onion (the frozen Worcestershire sauce binds the onion to the meat!) and grill it. The smell alone is worth it! No need for any condiments -it's THAT good!
frozen hockey pucks? pass
Yes you are so right. Sooooo goood😅😊
Any burger without cheese is a crime
to each their own though so no
This was obviously not for the sake of "I want a cheeseburger right now", he was experimenting to see how it affected the flavor of the meat, and its hard to get a well-rounded picture of the differences in taste with other strong flavors like cheese getting in the way.
Now he knows its worth it to do this method when he does make a proper burger with cheese.
Any burger with chesse is a crime!!
Amen.
@@patden9197Blasphemy!
Still to date the only American I've ever heard pronounce it correctly. I will be trying this bro. Looks banging
THATS RAW DUDE!!!
It’s the punching the fridge for me😂😂😂
I know, I'd hate to get him mad at me too 😂
@ZEPOZEPO-fn2lr😂🤣😭you know whyt people eat like animals
@ZEPOZEPO-fn2lr
In the first world it's safe to eat meat that has flavor and isn't overcooked just as an FYI.
You just gotta grind it yourself or get it fresh ground pre-ground is a no go.
😂yeppp😂😂😂
Punching the fridge definitely blind sided me 😂
Punchin that refrigerator 🤣
I'M SO GLAD YOU SAID IT RIGHT!🙌🇬🇧
looks like walter white is now cooking burgers💀💀
👀😛😝😁😎💯💯💯💯💯💯💯
Jesus loves you and may God bless you..
Heisenburger
remind me more of Kane from CnC
Naw that's ray shoesmith 😂😂😂
Just a little FYI for those saying it's not raw, it's just rare. Rare, raw, it doesn't matter. This is the quickest way to get sick. Bacteria is on the outside of the meat, so you can cook a steak rare and eat it no problem. The bacteria is killed off from the heat. When you ground that slab of meat to make ground beef, you've just potentially introduced the bacteria throughout the meat. That is why it is HIGHLY recommended to cook your burger all the way through.
Slightly pink interior you might get away with, but bro definitely went way too far with how undercooked those patties came out, sheesh! I would not eat that, hell no! Yeah, you're totally right about the big risk of getting food poisoning from the bacteria not killed off in the raw interior of those patties.
Bacteria is on the outside of the meat when it's been mishandled or left exposed for an extended period at an inappropriate temperature. Stop spreading false half-assed information.
I used to buy a top round roast wash it down good , pat dry , and put it in the oven for like 10 minutes at 500 degrees .. outside starts to crisp up a bit , the take it out so basically it's only cooked like 1/8 of a inch on outside , inside raw, id cut it into 2 inch chunks anf put it in the food processer , til right grind , and make burgers and cook them up . I did it when I figured grinding my own meat was good because I knew what I was eating , then I heard what you saw about bacteria, and decided to do the cook high heat , kill outside germs .. it made sense to me , I just came up with this on my own , don't know if anyone does does this
@wisdomlounge4452 It's just gross in every way. I once bit into a burger that looked cooked but was completely raw in the inside, and I was around a bunch of people so I just had to get it down. The texture was fvcking awful.
@crisanastopoulos5502 smart idea. The Xtra few steps is worth not suffering food poisoning.
The man's got a good uppercut he'd F up most chefs 😂
The burgers were RAW
That's the best looking burnt, raw burger I've ever seen.
LoLz I used to feel that way for a long time till I masters tanin and temperatures. Now I shame anyone e who askes for well done when that's the only way I would eat meat for half my life lolz.
@@arnezbridges93 I want my steaks medium rare. But my burgers cooked all the way.
@@arnezbridges93yeah, your supposed to cook a burger well done to kill all the bacteria, but then again people eat steak tartar so
@arnezbridges93 don't you sound like a treat..shaming friends for thier choices..
The thing with burgers is the meat is mince which will have bacteria all over it so it will be inside the burger as well as outside it. A steak will only have bacteria on the surface so once that is seared then the inside is fine to eat pink.
That is actually how I learned to make burgers in a pub back in the early 90s. You can upgrade that with a good amount of garlic powder and if your feel especially sassy add some steak seasoning.
Yum. That's why people eat out. Mom only uses salt and pepper except for texmex where she adds chili powder.
Exactly.
Montreal steak seasoning’s where it’s at!
I literally just did this . I added onion and garlic powder . 🔥
It is yummy, huh?!! Now I'm hungry... @@thedivinebrycelamore
The best part of the whole video was punching the refrigerator lol
No cows were fully killed in the making.
Exactly not even cheese 🧀
The body shots to the frige😂😂😂
Hilarious
Yeah, I felt that from here 😂
"That burger is f**king RAW!!! Gordon Ramsay
😭😭😭
That’s medium rare
😂😂😂😂I love Gordon!!!!!!
@@sportsdomination9729 isn’t a burger only meant to be well done idk tho
@@Endwavedyes!!!!
Been doing this for 40 years! Flavor gem, that’s for sure!
I’ve been mixing these two as a marinade since the 80’s! Great on lots of cuts of beef!
My mother has been using Worcestershire for her burgers for years! Except she caramelizes her onions with it in pan and tops the burgers with it. Sooo good
Yes!! And if you’re poor, add some potato flakes or an egg to the meat to help hold it together! I thought Worcestershire was the poor man’s seasoning! 😅
Same here.
I like to add sautéed mushrooms and cheddar cheese.
The does sound good
will be trying this
Alabama
The fridge punch is why I'm here 😂😂😂
Add green onions in as well. They go really well with worcestershire sauce in my opinion.
You could also reduce the sauce over low heat and then use that as a marinade less water means less falling apart
He should make a video out of this
absolutely right, David.
bro JUST discovered worcestershire sauce like it hasn't been a marinade for... forever
Soy sauce plus fish sauce, who knew?
Just half the globe.
Still, welcome to the party.
No need to hate, when someone learns.
was thinking the exact same thing, lmao
The experiment is marinading a burger. Not worchestershire as a marinade.
He literally starts the video saying this is his usual steak marinade.
@@SeraphsWitness I have been cooking burgers in worcestershire for years, its pretty standard. this is entry level stuff.
@@mybrainmelted marinading burgers is not entry level. It's actually pretty bizarre.
Meet being tender enough to fall apart sounds perfect to me
The fridge felt the level of the love
Walter assassinating Gustavo fridge.
@@dylanboswell9975 😂😂😂😂😂
This works with other grilled meats too, been doing it for years. Chicken, pork chops, steaks. Soy/Worcestershire sauce mixture at least a few hours before cooking, let it soak in, then pat dry and season with whatever rub you like (not necessary for a burger of course) and the meat comes out so savory it's addictive lol.
Cool !
Back in the 80s I had the soy marinade with ginger and garlic Worcestershire and soy sauce for the pork chops. I remember in the 70s Orange Julius stores had soy sauce burgers. I'm just glad to be reminded because yum🎉
Worcestershire, garlic powder, & Lawry’s seasoning. It’s been my staple for over 30 years.
This was why fish sauce was considered worth its weight in silver back in Ancient Rome and Greece!
@@TheGuyCalledX yeah I mean rubs are important for the exterior surface too (not necessarily for a burger but just saying) but everybody talks about doing these complicated brines in salt water and I'm like just use soy and Worcestershire sauce. Gives it a nice color too.
As a UK native , top marks for the British pronunciation of the sauce👌🏻
We do this all the time in the south, but we use Dales or Moore's marinade, it's basically soy and W sauce combined with a little extra kick
Bro, I've been doing this for decades now. I'm so glad someone else figured it out. I'm sure many have but I haven't seen videos about it. I just use Lea & Perrins and some garlic/herb/black pepper seasoning, let them marinate for a few hours, and whammy. That caramelized W is an umami tsunami.
The key (I think) is keeping them real cold while they marinate, or else they can fall apart. LET THEM MARINATE IN THE FREEZER EVEN! If you leave em in there for a couple hours, they won't fully freeze and they'll hold up better on the grill. Try it Sonny and see if I'm right. I have no idea if I am, but it seems to work for me.
I use it for making deer jerky, makes a world of difference.
I always do this to my burgers, so good.
That’s wild. I’ve been adding Worcestershire sauce to my ground beef ever since I learned how to make burgers as a kid lol. Definitely ups the flavor to another level 🔥
same though i only use a few dashes of it
My ppl been doing this my whole life. Only way i marinade my burgers
Yeah, same. It makes me question how good his rating scale is if he's just now figuring this out
@@saw31489everyone I know makes burgers in a similar way, this seems common knowledge to me. It's good though to spread the awareness of how to make excellent burgers.
Was about to say the same thing
The fridge part came out of nowhere lol
You must be new, he be fucking that fridge up lmao 😂
@@kadeemk4679 im bouta go adopt that fridge as a rescue 😂
Got a new guy over here
@@retardationnation869 his latest vid i saw an even newer guy comment 'i noticed him at first but not the fridge' as he was waterboarding a mf refrigerator 😂
funny af 🤣
Is anyone this more impressed how good and confidently he pronounces it
He's one of the best on the internet. His turkey recipe is off the chain.
Suggestion - mix it with a tiny tiny bit of baking soda, then mix it with the ground meat before forming the patties. It makes the meat hold more moisture
TY 👍🏻
Uh no
@@chris__211 Why?
@@jlambson82 how much? Won't it taste like soda?
@@mikalliz2167 It's something Chinese food restaurants have some for a long time to tenderize and help beef hold moisture in high heat cooking. So, I imagine it wouldn't need a lot, maybe a quarter teaspoon or so mixed in with the Worcestershire?
French's had an ad campaign back in the 60s to sell their new brand of Worcestershire sauce. Because they were competing with an ancient brand, Lea and Perrins, it needed a "hook". They called it the "Sizzleburger". They recipe was simple: Cook the burger in a mixture of French's Worcestershire sauce and melted butter. They played this ad during the Saturday morning cartoons that were so popular with kids at the time. It worked.
I convinced my parents to try it, and while it did improve the flavor, it also had a tendency to introduce off flavors when the butter browned too much from the high heat.
I have been using a soy sauce based marinade on all sorts of meats for years. I can no longer use Worcestershire sauce because I found myself allergic to even traces of fish, and Worcestershire sauce contains anchovies.
I used to compound my own seasoning mix for the marinade, but I've found that Dan-O's comes pretty close, especially the spicy variety.
So can you please tell me how you use soy sauce to marinade?
I love soy sauce and dislike worstershire.
I do a London broil in say sauce with real garlic and course ground pepper!! One of my favorites!!
I am curious how a Filet would be??
But advise would be great!! Thank you so very much
@@crazycat4695 The most common soy sauce marinade I use is soy sauce mixed with brown sugar, red pepper flakes, ginger, garlic powder, and some rice wine/ mirin if you have it.
Honestly you can mix all kinds of things into soy sauce to get whatever taste profile you want and you can taste test it before you use the stuff on your meat. Soy sauce just makes an excellent base and bit of a brine.
@@KelnxI do soy sauce and brown sugar with salmon and it’s really good as well !
I did soy sauce and honey on duck this Christmas and it turned out amazing!
Same thing my grandfather and father did for their red meat whether burger or steak and you are correct. It is amazingly flavorful and simple to make.
Dude said "Roy's Sister, Sheri" Sauce so perfectly!
Shits raw af 😂😂😂😂
Put in microwave. Time is 123.... Won't be raw
Best American pronunciation I've heard in a while.
Well, he did live in the UK most of his life
Down south we call it, "Work yer sister Sauce"
@@schneiderwebb2303 Down in the south "work yer sister" takes on a whole new meaning....
@@Karma-qt4ji congratulations, you got the joke!
yeah but he totally didnt include tge "shire" part...no wonder it was easy 😂😆🤣
That poor fridge lmao
Burger joint in my town used to mix it into the meat patty. My step father's marinade for chops & chicken on the grill or smoker was A1 & Coca-Cola 50/50. Marinade & save some for basting. So SO good!
FYI, if you put the burgers in the freezer for a bit before cooking it'll not fall apart as much. It's not the sauces that's making it fall apart, it's that the burger got warm
Or if you actually cook it past raw and bloody it will stay together.
@@brianfitch5469 lol
it's hard to believe this is the first time you've put Worcestershire sauce on a burger.
my grandmother who was born in 1907 was doing this when i was a kid. But glad to se its still a thing. I havent done it in a long time. Good memory
Yea this isn't exactly new... LMAO
I’ve never..
Marinated?
He's MARINATING it in the sauce.... not putting it on....
It’s you always punching the fridge at the end for me😂
"It's fucking raaawwww"
- Gordon Ramsay
If you are keeping hitting your fridge on that way, you are going to lose his warranty.😂
Definitely voided the warranty lol 😂
I usually just pour worcestorshire sauce into the meat before I form the patties absolutely amazing lol
you pour what now?
Same, much easier to deal with than this. I also add a little bit of fish sauce too, like half a tablespoon per pound of meat.
That's a better idea 👍
Yep same. Love it
@@codubhlaoichFYI, Worcestershire sauce is fish sauce with more ingredients. Both are fermented anchovies.
finally a person who half knows how the sauce is pronounced
Never thought Kane from Command&Conquer would give me tips for cooking.
😂
😂😂😂
Kane livesssss
So this where he been hiding all these years
I GOT A PRESENT FOR YOU... that was left handed 😂😂😅
KANE LIVES
That is my go to for burgers and steak. Worcestershire sauce and montreal steak seasoning make them so delicious.
That's my jam too.
What do you do for steaks? Asking for a friend 👀
@@LasagnaLlama I hope you’re trolling.
Try adding half a tablespoon of fish sauce per pound of beef too. 1 tablespoon of W sauce and half of fish sauce is what I use. No you don't taste any fish at all, just makes it meatier tasting, like MSG would.
@stephenodubhlaoich Worcestershire is made with anchovies...So fish sauce isn't a weird leap. Fish sauce adds umami to everything.
Do NOT suggest eating it solo😅
You can add it straight to the meat as you're mixing it. Work the same and saves the time.
This is how you make burgers and Texas 5 generation Texan used it all my life. 👍 But one other thing we do is use the mayonnaise to toast the bun
It's pronounced "Wash Your Sister Sauce"
worse ter shir
@@sneeekyphucker I'm makin a redneck joke
😂😂
that burger was so raw it made me jump
You’re delusional
Looked perfect!!
You probably cut the crust off your sandwiches and wear high socks with your sandals
@@yepyepyepthats3yeps873who wear sandals these days
@@yepyepyepthats3yeps873it was definitely raw
Lil Rod song with T Pain is 🔥🔥🔥. That nigga so talented I don't even see why he isn't as big as some of the greats. The way he is able to play instruments is gifted.
Just go with the Brit way of saying it. "Wooster sauce" 😆
Those punches felt *personal*
Glad I’m not the only one who punches my fridge when I cook something good
My dads been doing this forever to burgers. It’s hard to eat in restaurants when you grew up with good food ♥️
Catchup mustard been doing this 😂
I've learned from some southern guy that it's pronounced "wash-your-sister sauce," and I won't accept any other pronunciation 😂
😂😂😂😂😂
I nearly died the first time i heard him say it.
damn skrate
😂😂😂
You yankees need to learn how to spell, you dont get to butcher somebody else's language.
Even kids in english speaking Africa know it's spelled neighbour and colour, being partially illiterate isn't cool bud.
I do this. Works really well to help church up cheaper frozen patties too. For fresh meat I add a little panko to help the burgers set better.
It's RAW and wriggling. - Guga Ramsey