The Art of Grilling: How to Grill a Burger
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- čas přidán 11. 07. 2024
- Karl Engel, head chef of award winning BBQ team Pigcasso (on. 135gETN), shows shows us how to grill the perfect burger. artofmanliness.com
Music: "Mike's Blues" & "Whiskey on the Mississippi" by Kevin MacLeod - Jak na to + styl
This guy definitely gets home from a vacation and immediately starts the mower up.
LMFAO
Propane an propane accersories
All American.
American cheese, American man.
Don't forget new balance on deck
Silent Assassi
After so many years of dried out hamburgers, I decided to watch a video,, and it happened to be this one. Dragged the grill out into the snow this evening and made 4 hamburgers per the video. Best burgers I ever made - and I'm 67 years old - lol!
You ain't no 67 lol
@@Anabolic78 You right he is 68 now!
Actually I didn't do that. I am grilling hamburgers tomorrow though.
@@garys5175 Two Gary S's - hah!
@@garys.7846 Hey there! I always get a laugh when I see Gary S posting.... "Hey. I didn't write that!"
0:55 "Dont worry about splits in the burger"
*fixes split in burger
Seen that Haha
That's why I have trust issues with the most basic shit lol
I thought I was the only person who was gonna comment this😂
Lmfaooooooooo
Just wonderful, I've been looking for "quick ways to tone abs" for a while now, and I think this has helped. Have you heard people talk about - Wiyila Tenadison Principle - (just google it ) ? Ive heard some awesome things about it and my mate got excellent results with it.
They look like they're undercover cops, but I like their style.
Every one.
haha lol they do!
Limu Emu loves grilled 'roo burgers!
Cooking burgers before busting some ass.
They do look like undercover narcs.
"If you want a meat loaf cook a meat loaf were cooking burgers here today"
I like this guy
+troonpoon2 haha I was like great comment.
+troonpoon2 Lmao when he said that!!
hes a mans man
I've grilled meatloaf before and it's delicious. It's not a burger, but damn is it good.
This sounds like a really good idea. Going to do this, this weekend.
4:16
“The cheese is going to be perfectly melted.”
*Dog comes around corner*
Dog: “ Did you say cheese?!”
Great video, huge help! I'm no grill master, but trying to get better. Simple and straight forward...family loved the burgers! Thanks!
This is my first charcoal grill after a lifetime of gas. czcams.com/users/postUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.
I am sooo showing my dad this. His burgers suck!!!
lol
Marta Chavez Is he still alive? I hope he is .
Marta Chavez LOL how are they now?
lmaoo 😂😂😫
lol!!!
Having the first cookout of the year this weekend and wanted to make sure I have everything down. Yall's videos will help alot for me not to make the same BS mistakes others make. Thanks for the tips!
4:30
Yes, lightly butter the bun before toasting. For a little extra kick of flavor, add a little garlic and make it a garlic toasted bun. Good stuff!
This is the best video for burgers. No nonsense, great tips, excellent
Very simple and basic. To the point with excellent advice. Not a ton of extra or advanced BS to complicate things. Love this.
This is more or less how I have learned to grill burgers through trial and error.
He doesn't mention anything about flare-ups or grill flame levels.
I use a Weber propane grill. They seem prone to less flare ups. I preheat the grill on high for 5-10 minutes. There is no need to oil the Weber cast iron grates.
Once the grill is preheated, I use the grill brush to ensure the grill is clean, turn flame to low, and grill 5 to 6 minutes per side with the lid down. This results in a juicy but well-done burger.
Prior to grilling, I like to sprinkle seasoning on them. Salt and pepper is fine, but McCormick has a lot of different blends you can try to mix it up.
Another key is to get good hamburger rolls and skip the cheapies. Cheap rolls are fine if you are grilling for a kid's birthday party, but for grown-ups you should step it up a notch.
P I'm old man
Lol p ppl l
Thank you, wish I read your comment before I tried out this guys technique. Experienced a flare up a minute after the flip, probably bc I had it on medium, rather than low. I'll try again next week with these tips
@@wayner44 keeping the flame on low is key. Much lower chance of flare-ups. I really like to see the grill temp gauge on the Weber rise to 350 to 450 range. You can tell by looking at them or by feel with a gloved hand or even use a thermapen instant read thermometer, but if you grll them like I do and you do a 1/3 lb burger for 5 or 6 minutes per side it should be done. If the temp is lower than 350 it might take a bit longer.
I grill everything on low with the lid down so it is more like baking, where the results are consistent and reliable.
The other thing is the steep angle of Weber flavorizer bars makes flare-ups less likely. Highly recommend Weber propane grills for this reason. I have 2 of them and they are easy to find on FB marketplace for cheap or free,with replacement burners,igniter,flavorizer, and grates all available if needed. Very simple to repair.
Good luck grilling!
@@joeweaver9913 joe, I'm waiting for you to make your own tutorials. You would do well. Thank you again for the advice, I'll let you know how they turn out!
Never grilled before, but my burgers came out PERFECT because of y'all! Thank you!
Been cooking burgers for decades. This is the best 'real" burger ever. Thank you.
Do I have to slam the grill cover close too so I can grill like a man?
lmao
You shouldn't close it at all while burgers are cooking, except for a few seconds as you are melting the cheese.
Bust the freaking hinges off....add pickles and enjoy!
jjjjjjjjjjjjjjjj178 are you saying he's wrong?
Lol
Love it. Only thing I'd change is toast the bun on the top rack while melting the cheese
We did this exactly like was shown yesterday evening. (Except for the buns). It worked perfectly! I timed mine 4 minutes and 30 seconds then flipped it once. Burgers were juicy and cooked just right. Took a little longer for my cheese to melt really well but I used real deli cheese. American sliced somewhat thicker. The mess was minimum and burned it off after burgers were taken off.
turn at 2:15 if you want a better sear. this guy is a home cook not someone who cooks $30 meats for 140 seat drive bars. the rest of the tips are spot on.
This is the best recipe I have found for easy , delicious, juicy burgers. Thank you sir . You are a gentleman and a scholar.
8 years later this man is the man I needed thank you
It's the Fourth of July, you already know what's happening. I exited fullscreen to give the video a like but I already liked it.
I followed your steps and the burgers tasted amazing. Everyone was happy with the taste. Subscribed
Awesome video dude, man those look good. I’m about to cook my burgers right now and this video really helped. Thank you.
I knew about not to smash it with the spatula and to put the cheese on at the last minute, but love the "imprinting the middle" part and also I need to crank my grill up higher. The only thing I do differently is, I put mayo on the buns instead of butter before I slap them on the grill. Thank you for the lesson!
Burgers look good, wish you cut one in half to show how it looks inside. Nice video.
inside it probably looks like a burger
@@mohawk4759 Sometimes times burgers can look pink or uncooked inside if not done properly.
@@SIG471 pink is better
You run a risk of food poisoning eating undercooked ground beef. The risk isn't as high for a steak because on a steak the bacteria lives on the outside of the meat and is killed by searing the outside. Grounding it mixes the outside with the inside which is why the risk of food poisoning is higher with ground beef. A good way you can tell if the burger is thoroughly cooked is if the juices running out of the burger are running clear. If they're red then it still needs more time to cook the inside.
@@tier3rd375 Thumbs up thanks
Thanks for the tips just got done making burgers for the first time and I tell you there amazing
Great!! I wish I could’ve seen the inside, how well it turned out. Gonna surprise my dad with some grill skills 😎😎😎
4:41 “that grill will be perfectly toasted”
Lol , just clicked on the time stamp too funny he does say that lol
This was an AWESOME video!! My grill was warming up today 6/15/14, my girlfriend's father was walking in the door on Father's Day and I needed to get those burgers cooked just right! I have gotten lucky and also botched plenty of meals grilling in the past by just winging it and hoping for the best. But this time I was not leaving it to chance. I jotted down notes from this 6 minute video and immediately followed them to a "T"- Real HOT grill/Burgers w/dent in the middle/Cheese 30-40 seconds/Buns buttered and grilled 15-30 seconds- all absolutely PERFECT!!!!!
are u still with that girl
straight to the point, perfect! thanks man great tips
*when you don’t have a dad*
Omg,I love what you said..I can’t stop laughing…😂
Essential 4th of July know-how.
While this video has some good advice, it has several flaws, among which:
1) you should flip the burgers as many times a possible! This allows a better distribution of heat and it cook faster. Ideally you should flip them continuosly
2) a real man does not cook the burger all the way through. 52C or 125F is the upper limit. Get a meat thermometer!
3) there is no such thing as "caramelization" when cooking meat, but "Maillard reactions"
In any case, those burgers look delicious
Alessio Sangalli 1) Not if you *want* nice grill marks.
2) "Real men" do not risk salmonella. Don't get me wrong, I eat steak blue rare, but with burgers that's too much like Russian Roulette.
3) Correct. Caramelization is a reaction of sugar to heat. I would hope your burger has *no* sugar at all.
1) A perfectly-cooked burger is better than nice grill marks. Flip early, flip often.
Patrick Ryan you are right but as Michael DeBusk said - in fact who watches the burger when it's inside the bun? In this video they make a cheeseburger!
As for 2) well what can I say, to kill salmonella it takes ten minutes at 75C (167F). A burger cooked that way is probably not even edible :(
Just in time for the start of the season. Love the vids (but I miss Man to Man)! Keep 'em coming Brother.
“Don’t worry about splits”......as he fixes the splits. 😂
Chad McGaughey “don’t worry about cross contamination”...as he shapes his burger then puts his contaminated hands all over the olive oil.
@@rustOfunk and the salt and the pepper.....
I noticed that also, i freaking catch myself doing the same thing when i make videos.
I knew to season my grill, but the tip of preheating the grill and oiling the grates before each new instance of grilling is very helpful. I’m going to use this info. Thanks!
"helps the salt and pepper adhere to the meat". Olive oil dilutes the flavor from the seasoning. Stop putting it on the meat. Just let the meat sear and it will release once the maillard reaction occurs.
@Sarcrai that'd be great
The best artists have a touch of madness to them. This is one of those people. Thank you!!!
At what temp should I be cooking the burgers at you placed them on at 600 degrees one fip at 3/4 mins a side?
You did say very hot I always turn my burnners to low guess not any more.
Excellent tips to grill the perfect burger! Thanks so much.
Thank you :) i have an open house cookoutvat my peer support center in 6 days and im grilling. Nevrr grilled before but you make it look easy
Say what you will about adding nothing to the meat, but a little bit of Worcestershire mixed in before grilling, and it _always_ tastes better! Don't believe it, do a side-by-side blind taste test ;-)
I agree. That's what I use. Plus famous Dave's burger season. And I flip them a lot and my burgers are great.
Worcestershire sauce is beef’s best friend.
I add a dash of MSG to my meat before I work it into patties.
That's what i do as well.
Manly men don’t put no stinkin’ Worcestershire sauce on their burger
I tried this today, outside of the burger looked great, trouble was that the inside was still pretty red. likely because I'm not used to cooking burgers so fast. I usually kept the grill at about 200F and they always turn out medium-well and very juicy for me, so I'll probably stick to that, though the seasoning was awesome and the olive oil made a huge difference in taste. Suggestion for future grilling videos: chicken, fish, and ribs (marinades, rubs, etc)
Awesome. I can't wait to try this!
Turned out great! Thanks.
He went hard like “you want bread crumbs in your burger ? That’s a meatloaf, we’re cooking BURGERS here” 😎
Hello 80s Freddie Mercury
Especially with that shoe polish hair dye job. Lol.
I thought it was Freddy Mercury for a second
"We will... we will... GRILL YOU!!!"
O one was more familiar with manly men than Freddie
Great tips, thanks! My first homemade burgers👍
YEA BABY!! AWESOME RECIPE! Now I know why mine always came out dry. Thx so much!!
that is one Badass vid Mann. thought I was the bomb at making burgers, but now I'm gonna master them. can't wait!!!
Watched w/my daughter. The well in the center. I learned. Everything else i'm on par, if I had never grilled like my daughter. I would definitely be stoked if some one led me to this video. I also second the motion, cheese on burger before meat exits grille. & toast those buns!... [18°f went sledding all day. When you want a burger you want a burger. In the Heat or the Cold. why not? Still eats the same. God bless thanks for sharing.
This looks awesome. I don't own a gas grill yet, but i need to get one. Was wondering, any tips on how to prep some good steak fries on the grill to go with the burgers? Can you lay some kind of fries grill over the main grill and do 'em up that way?
My family raved about my burgers. Thanks brother.
How do you know when your charcoal is hot enough?
The guy telling us to "stay manly" looks so much like Freddy Mercury, I can't get over it! That's a compliment btw!
He must be under pressure 😜
@@limeyosu2000 HOLY SHIT
Was Freddy not a man?
@@stevejackson9952 More to the point, are gay and manly mutually exclusive? On the other hand, heavy back hair doesn't automatically make you manly - though it doesn't hurt.
If someone is able to “look like Freddy mercury” and be comfortable then I’d say he’s even more manly. There’s nothing less manly than being insecure in your appearance.
Thank you so Much Grill Master 😎 your Awesome!
I always put a dash or two of Worcestershire right when I put the burgers on the grill..Awesome.
Whenever he's about to say something new, he starts with "again, "
I’m a woman trying to grill up hamburgers for my dad on Father’s Day. Wish me luck as I try to be the son he never had lol
Same here.
Uhh okaay.
Good luck!!
How’d everything turn out?
Hi, what oil did you use to oil the grill? Sorry if I missed it in the video. Watched it a few times already.
Been using this for 7 years...great video
I literally just said to my wife i want to grill a burger. I refresh my CZcams and bam there's a cheese burger video. Thx... I think
as a fellow foreign dishes cook born and living in Italy, I was curious to know the secret to a real burger in the most american way possible. Thanks for the explanation!
Excellent video man
Thanks for the vid. When my grill is the highest heat flames are coming up, I would help to know what grill temp
We've all had that bloody burger from the expert that insists everything that anyone has to eat must be rare and dripping blood because that's what they like. Followed by a lecture on why it's the only way to eat anything.
Only reason i learned how to grill was to avoid my brother making me a burger like that, because he insists they taste amazing that way and that well done burgers are crap.
FINALLY!!!..Someone else who butters and toasts the buns....It’s madness that people don’t do this!LOL
Shut up, Butters.
I do the same but with mayo
@@determineddad7935 Glad i'm not your kid. haha. just kidding.
Great stuff. And great burgers.
Will be grilling my first burger tomorrow on a gas grill. I know, I know. Any recommendations/advice for gas grills? How do you know how much salt/pepper to put on it? Thank you.
Why not just put the buns on the grill at the same time u put the cheese on they both take about 30 seconds to perfection any way
Your version of perfection is absolute shit...
@dbag0584
He didn't say why. I watched it again. Pay attention dbag0584!
30-40 seconds for the cheese
15-30 seconds for the buns
No one likes burnt dried out buns
So he could explain both equally without rushing probably. So he could look at the camera to explain each equally some say viewers pay more attention to parts where you look at camera and make gestures like he does moving hands around ect
Put cheese on the patties, wait 15 seconds.
Put buns on the grill, wait 20 seconds.
Both will be done at the same time.
I heard you should always refrigerate the burgers at least 20 minutes after forming into patties. And you always add the seasoning to the patties when you are immediately going to grill them.
Alexis M good to know. I will try that on my next burgers.
Alexis M where did you hear the part about seasoning? (I have heard about having the meat cold but also forming patties with WET hands, don't over work by breaking meat up with fork first, and keep cool in fridge until ready to grill)
Alexis M Why would you want to refrigerate them (or any meat) prior to grilling? You want them to sit out a bit so they come up close to room temperature, making it easier for them to cook through to the desired temperature without the outside burning.
baggytheo You can do whatever you like i am just sharing what I heard. Bye.
Alexis M bye
Perfect burger video, thanks man!
THANKS so much for the video m8
Ah, Superintendent Chalmers! Welcome! I hope you're prepared for an unforgettable luncheon!
Steamed hams
80/20 , time, temperature and thickness really do make the difference !!! ... and, someday, a brilliant inventor is gonna put the grill handle on the "SIDE" so you don't burn off all your arm hair while raising and lowering the lid !!!
I used this technique last night, and they came out as the best burgers I have ever made in my entire life. You gave great info here, and I am really proud of the work I was able to do because of your video. Thank you very much!
I'm actually going to try it today
@@timmytimmy3440 I'd like to know how it turns out for you. I was amazed that it was absolutely as easy as they made it look!
They was a great success. My neighbor asked me how I made them so good I sent him the link.
@@timmytimmy3440 I had the same experience, and now I'm totally stoked to try other new things and methods for other foods.
Congrats on your success!
Hi! If you are using a webber charcoal grill how much clearance between the grill and the coals before grilling? My burgers are black & raw!!!
If you're looking for the definitive burger-grilling tutorial, you have found it. No further looking required.
Seriously, I've been cooking burgers following this same formula ever since I first saw this video a few years ago, and I've never had a dry, bland burger since. Genuinely good advice.
You still stand by this 4 years later?
Get a ThermoWorks pen and check the meat And I'm sure there was major flare ups with the temp that hot considering the fat and olive oil. 2 zone heat and use charcoal. F propane
Great video!
"Don't flip em too often now you don't wanna lose the juices. Yeah...yeah, coming along nicely. Those are cooking just fine. Scoop that one up and put it back down in the exact same spot."
walter parker lmao fg
Omg lmao 😂😂😂😂😂
can you give me an estimate of how many times per side approximately? Great vid by the way
I do 2 minutes, turn quarter turn for cross grill marks for 2 more minutes, flip to other side repeat what you did on the first side. when you do quarter turn on 2nd side put the cheese on and the buns. turn off the heat and let sit for a couple minutes. Have big buns for all the condiments. Pickle, lettuce, onions, mayo, mustard and ketchup, and don't forget the ice cold beer.
This helped so much
THANK YOU for this video. Made my first gas-grilled burgers and dogs today. Did everything in your vid. Everything came out excellent- raves from my guests. The cheese melted perfectly! I think (?) I salted my patty too much😂 can’t tell w the mustard-ketchup mix on my meat tho. 🙌 Happy 4th of July everyone!
Wow, I always kept flipping the burger over and over and I never put butter on the bread. I'll give this shot on Saturday.
4:38 - Glad the grill will be perfectly toasted! What about the buns? ;o)
I would've had brioche buns
first time cooking out with my friends and im the head of the grill tonight, nervous but this video will hopefully help!
Can i askm the brick wall is all smokey. Is thay just overtime from years of using rhe BBQ or something else?
I only ask as i have a similar setup but ideally dont want the wall smoked like that so if thats the case ill put somrthing in place to protect the wall. Cheers
“The art of grilling burgers” cough cough. use charcoal
Crooked Level hank hill : bwaaaaa
That's all I cook with 😍 with some smoked hickory chips
I'm glad I'm not the only one thinking that. I was right there with him until he moved to the grill and I see he's using gas. WTF??
@First Last I never fire up my charcoal grill for just a couple of burgers. That would be a waste of charcoal & it's too damn expensive to waste. Something else always gets cooked. I'll usually cook the burgers first and then throw on some chicken or sausage or a pork tenderloin. Something that needs a little less heat.
Right, these people that want to use propane grills might as well just cook inside on a gas stove as no difference.
Real BBQ is done on charcoal as it gives it a unique flavor propane just can't match...
brb going to grill a burger :$
Back yet 🤪
How was it
OVain. Lmaoo
I'm SOOOoOooooo hungry now... Great job !!!¡
Thank you for taking the time to make this video. The events that you're describing are hard to imagine and you took lot of time (and clearly some expense) to put this together.
What olive oil? Light, standard, or extra virgin? They have different flavors and smoking points.
What oil was used to oil the grill? Standard olive oil burns easily at a moderate temperature.
Also, season one side only or both sides?
Was the burger meat cold or at room temperature before it went on the grill?
How long did you wait till you flipped the burger?
This video would be alot more helpful with complete set of information.
Testinator1234 Extra virgin for both burger and grill.
Season both sides ( salt and peper).
Burger room temperature if possible, sometimes you don't really have time for it ( microwave is your friend here).
Dunno about time, it's really a feel thing. Though he did say to cook it well done.
I wish he gave us a time estimate. I've never grilled anything. I'm just trying to learn.
He did - 4 minutes flip 4 minutes
Thanks! I guess I missed it.
Yeah, this video sucked. And olive oil is not for high temp cooking, period.
So 3-4 minutes on each side on high heat?
That's what I was going to ask.
Depends on your size.. but! I generally always go about 3 mins and 30 seconds on the first side. 3 mins on the back side. And I let them rest 3 mins. Basically rule of 3!!
Great channel
How long and at what temp? Lid open or lid closed? Only flip once... But I see others rotate 1 quarter turn?
“Little bit of salt”
Proceeds to chuck the entire ocean on the burgers
You lose 30% of your seasoning as soon as it hits the grill. That is seasoned appropriately. If you think that way you must make the worst steaks on the planet
As always much appreciated information. Keep up the great work.
Will 'Spider' Watson.
Jeremiah 29:11
I have a question. My grill hits around 500 to 600 degrees. Is that too hot? It seems to work well and cook fast but I get tons of white, thick smoke the whole time. No flareups really but enough smoke to smell 5 miles. My grill is fairly clean too, especially the grids. Any suggestions on the smoke?
Great burger, so special@ Thanks
My first time ever grilling burgers I decided to follow this super high heat method. Burgers came out burnt (crunchy outsides) even using less heat than he did (~650 vs 800). I did 4 minutes on each side. Will try 3 next time. Also, he neglected to say what to keep the burners on after getting the grill screaming hot. Will try lower.
I get this is two years old but oh well. 500 degrees and 5 minutes on each side makes a perfect medium burger on my grill.
@@xJayhawkFANx lol thanks. 500 is much more reasonable. If you look at his grill thermometer in this video it's at 800 degrees (the max reading). Not sure how his burgers don't come out burnt