I am currently going through cancer treatment on my tongue and throat. Haven’t had real food for almost 5 months. I watch your videos and cook something new for my kids. They enjoy everything I make while I wait for my taste buds to come back and my throat gets better. I enjoy your videos and learn a lot. I was going to order knife but just saw your post for free knife from you. I hope I get one. Thanks 🙏
Sorry about the cancer. I’m sure it really sucks. I can’t empathize with the cancer you have because hopefully I never will know what that feels like, but I do know what it feels like to not taste anything and that also sucks. I haven’t tasted anything in like 20 years. I went to see an ENT doctor and he shoved a camera up my nose and he said you can’t taste anything can you. I replied not a thing. I actually went to see him because my wife said when I snore it sounds like a motorcycle and he brings up not tasting anything rather than me snoring. Anyway I have to have my adenoids removed and I passed on that because well I didn’t feel like spending thousands on the procedure. So I continue to eat shit because psychologically I feel like I’m actually enjoying my food when in reality I don’t taste a damn thing. So I hope you beat whatever cancer you have and I hope that food becomes even more enjoyable for you when you get your senses back.
My girlfriend and I have been cooking your recipes for a few years now and they never disappoint. We always scroll back through your older videos eventually too reminisce and remake our favorites. Have you ever thought about "re-mastering" an old favorite recipe? Would love to see a new take on something you haven't done in a while.
@@BigDogHaver I have to agree, they could do a whole months worth of shows like that. They could even put old clips in and joke about how far they have come and they have come a long way.
@pintonium Maaan, that's tough. If I had to pick a top 3 on the spot... I'd go with: 1. The BBQ pork sandwich 2. Worth the hangover burrito 3. The garlic butter chicken or the orange chicken Suffice it to say, that's off the top of my head and not a concrete list. There are so many other good ones!
I have been binge drinking with Sam the Cooking Guy for years now. I am such a degenerate now that I rarely leave my house except to bring in the packages delivered to this address. Sam needs to do more with bourbon sauces for carnivores in my opinion. There is a market for getting smashed food and hangover food too.
I now have my girlfriend hooked on your videos. She likes that you talk like we're in the kitchen downstairs, instead of a television show. Thank you. I enjoy and revisit alot of your videos to make often. Especially your Deep Dish Pizza episode. Freakin' awesome.
I came across one of your videos and was hooked when you wiped your mouth with a whole roll of paper towels. I said this guy is real. You helped me get through a really tough time through the pandemic and I continue to watch as I love the food you make. Thank you.
I have been traveling back and forth to Rochester MN as my wife, who received a bone marrow transplant February 22 of this year. She is + 59 days after transplant. Things are going great for her. I enjoy your videos it keeps my mind off of all the doctors visits as we wait for those appointments.
I'm not that old, but I remember being a teenager and watching you on TV! I absolutely love your food man, please keep them coming!
Před 4 měsíci+3
My mom used to make meatballs by grinding the meat and then mixing it with some shredded carrots. I later on took that idea and applied it to burgers and it made pretty good burgers. Afterwards I made an extra addition to the mixture by mixing in some chorizo meat. Would you taste test this? Perhaps make it better? Love your videos.
You're the friggin Burger Emperor, I try every Burger you make, and they are freakishly amazing. In fact, you once saved our family business with the smash burger, early on in COVID, we were facing the wall, but we managed to tease out the customers with the smash burger, it saved, until the government in Western Australia ordered everything to shut. That was unfortunately the end.
Ug. Sorry to hear that. Our governor in Kentucky did the same thing. The shut downs ruined so many family businesses in my neighborhood. They are all gone now. Only chains left. It sucks and the government should never have that power. They should have protected the "at risk" folks and let everyone else go about their business.
@@bluepunk182 whats that even supposed to mean ? government is far from perfect but only as good as the people we vote for..voting rethuglikkkan only empowers the corporations and billionaires that are destroying all our lives and our country ! only thing trump ever did was give giant tax breaks to billionaires and corporations, while all our taxes and medical co pays went up,,
This is my first time coming across this channel, but you've inspired me to get serious about my grilling. My burgers have always been mediocre at best, but after seeing this I'm convinced that I have to get serious!
I have watched so many of Sam's videos in the past year and a half. They have made me branch out of my comfort zone in what I usually cook when adding ingredients and flavors that I usually would not have bothered. Even if I decided to try a different technique with different ingredients to suit a different taste I was never disappointed. I have learned a lot on this channel!!
I love this mostly because - I cut all of my burgers in half ANYWAY, because I want to have half the burger typically, but also to have it evenly distributed on the bun. I also like the concept that the contents of the burger will congeal and be together better than making it regularly. Great work, Sam!
Looks absolutely luscious! I am certainly going to try this next time I make a burger! A little over the top with the meat and grinding, but I think my 8020 is fine
I'll give this a try. I've been doing smash burgers lately, but what you're doing keeps the juices in. Great tips on the carmelized onions. I'll use an extra-sharp white cheddar. one thing I do differently: I mix the salt and seasonings all through the meat as I form the patty. Thanks so much. Enjoy! I will!
Made these tonight while under a tornado watch on my pellet grill. Smoked them, then brought them inside and finished in my STCG cast iron skillet. To die for delicious! What a winner recipe, thanks Sam!
The mustard sauce you are talking about is called KARASHI. It is spicy and strong mustard with a note of wasabi or horseradish, which makes it perfect with beef. I use it all the time... I am definitely going to go check out that burger joint later this month... I will let you know how it goes.
Thank you guys!! Love the channel! I really like to cook but had been lazy for years and just didn't.... Since I found your channel been making tons of your recipes and am in it to win it. Thanks for the amazing ideas/recipes and making it so simple to make great stuff. Always waiting to see what come next. Cheers!
Sam, I’m shocked that you added beef broth to the onions and not vermouth. Are you okay? Blink twice if Max and Chance are holding your vermouth hostage!
I usually resist adding a comment, but, grinding your own meat to make burgers assures you of its contents. Pre-ground meat, well, you never know. Just sayin'.
wow . very innovative and different approach to a burger .. somebody give this guy a Nobel peace prize .. they figured it all out .. if only we could have ever figured out how to make a hamburger before .. this is truly life changing stuff
@@francissantin Jack said nobody cares but the original commenter, I then replied that "I care" which disqualified Jack's reply, then you said that you do not care, but that just fits into Jack's initial reply which I disqualified
Nice new touch to prepare a burger, you just gave me new inspiration thanks Sam! Also the flat-top you using is something new, definitely gonna check it out!
I love your content and watch it so regularly that the algorithm was feeding me new releases constantly. Hadn’t noticed, after all this time, I wasn’t actually a subscriber! 😮 I’ve rectified it now. (Oh, and my meat grinder attachment arrives today and I am literally recreating this burger tonight!). Thanks for the inspiration!
I used to grind meat for Whole Foods and we, literally, used Cuck to make our 85/15 ground beef. I would grind it every day, the beef from the previous day had to be removed from the shelf by 10AM and replaced with fresh ground beef. I don't see how your method differs. I will add that the fat content of ground meat is nonsense. I can grind a Brisket (which is around 70/30) and have it test out as 80/20. It all depends on what you test. The fat tester is a device that cooks the meat and gathers the fat. Pick a lean pinch of meat and it will test lean. Pick a fatty pinch of meat and it will test out as being fatty. Chuck is usually 85/15, but that includes everything from 81/19 to 89/11. If it's at or above 90/10 then it's 90/10.
You had me at burger, and 100% agree with thick-cut american cheese. I also add chipotle mayo and onion straws in place of caramelized onions. Love the extra crunch!
When you cut that burger in half and put it on the flat top - I'll be honest, my first instinct was "I like my burgers medium rare" but then when you showed it - I realized you doubled the amount of maillard reaction. I am SO trying this.
I’ve been doing this for years. Sometimes I have undercooked my patty. And discovered it after I cut burger in 1/2. So,, cut sides down for 1 min on high
Just got a grinder attachment this past Christmas; it really does make a world of difference for burger quality! I've been using tri-tip and it's fantastic.
Never thought to do this. Whenever having muffins my Mom always cut it in half like this and grilled one side in butter and finished with some flaky salt. Sweet and salty with the crust 🤌🏻
If you don't want to buy a meat grinder, you can just go to most stores during the day (when the meat cutters are in) and ask them to grind any (beef) steak you want. They can't usually do other meats because it would take a huge cleanup step before and after but they're going to be ready to go with beef and it really isn't any trouble for them (I used to do this job in High School; which is how I know this). This is *better* than buying your own grinder because they'll clean it up and they'll weight it again (meaning you don't pay for the meat given up to the grinder). The only downside is that they'll probably only do a coarse grind because that's the only size that most meat depts have. This is usually OK, but it could be annoying if you're going to make tacos or sloppy joes. You can ask them to grind it coarse twice which is usually a "good enough" compromise, though. Also, the freezing step that you do in this video is completely unnecessary. Straight from the refrigerator is going to do just as good of a job and won't stress the grinder as much. I've cracked apart the entire screw on a commercial grinder before, it can happen. I was grinding a whole ham with the bone in though so it was really my fault for not breaking it down first. Did I mention that they can put whatever they want into ground meat and you'll never notice? It's mostly true; at least for bones, organs and fat. This is why people do this. They won't alter your steak. You're paying steak prices, after all.
I had that same spatula since culinary school. It died a natural death after 14 years of heavy cooking. I'm jealous you still have one. I miss my spatula. Great video btw! In the mood for burgers.
I always press my burgers tightly and wind up with burgers that people go slurp when they bight into them. I make sure the edges are squared, not tapered. It is also super common to have to turn the burger roll over after a couple of bites due to the juicyness soaking downward. I do like your tip on the onions. I will definitely have to give that a try.
Hey Sam, I met you when I managed Cafe 222 for Terryl. You two were doing a cooking video together. You were just as kind, humorous and real as watching this video, which is first time seeing you since 2008! Ha! Sorry I missed out on so much of your cooking! I just started cooking more for me and my family of 5, so I'll be enjoying your videos now. If you see Terryl please tell her Bill says hello, and I hope all is still excellent in San Diego and the Cafe! I'm cooking that burger next! Cheers! May God bless!
I use to be an avid subscriber a couple of years ago, but I ended up packing up the family to move. But over the years I've been thinking about this channel, and now I'm back. The funny thing is, you've inspired me to get a flat top grill for our new house, all because of that Ego grill of yours. The Ego was a little out of my price range, so I got a 36 inch Blackstone flat top instead. I absolutely love it, thanks to you and this channel.
The burger looks incredible and delicious but without a personal grinder I'm praying for a similar result with some 80/20 ground chuck, as well as looking forward to the mustard siracha combination which sounds tantalizing with caramelized onyo... two thumbs up, keep 'em coming
I don't know if you'll ever read this, but I thought I would share something for/with you. If you don't like "air pockets," which seems weird not to, as it's a common component in discussing foods, like bread for example, you could use the Spanish term, "huequitos."
So happy to see a properly cooked burger. None of that squashed ***t. None or that "i eat rare steak so i eat rare burgers" nonsense Just a properly cooked, thoroughly juicy, delicious looking burger.
Holy shit, i just did this while cooking a burger that was a little undercooked and needed some more time, so i chopped the things in half and did exactly this. Now i see it's an actual thing people are doing. Wild. And yeah, it looked and tasted better. Parallel thinking. I'm not that dumb after all!
Well well. I’m making that THIS WEEKEND!! And - what I’d like to see YOU make is a burger made with a hamburger patty, a slab of brisket, a slab of pork belly and a sweet sausage patty with Sharp American cheese dripping from all layers. A total flavor bomb!
4:33 Or just use a small bit of butter, or even the rendered fat off the beef patty you just cooked! When i make burgers at home I like to use half a tablespoon of butter for each bun of my burger in a small, fresh pan to get a nice light brown crunch on it. Makes it beautifuly rich.
I made this burger today. It was one of the best burgers I have had! I made it almost exactly like you did, including red wine to deglaze the onions. Changes I made was to only use one patty of meat since I don’t eat a lot and I made it in a cast iron skillet on my stove top. I can not praise this burger enough. I am not sure what it has exactly reminded me of but it dates back to my childhood. I will definitely be making this again but next time for guests. Thank you so much Oh, at your suggestion, I used American cheese. I do think that is a must!
It's hard to make a bad burger. Even if you overcook it, you can usually rescue it with condiments. Burgers, hotdogs, pizza, it is just hard for them to not be good. It's fun to do different things, but burgers have a lot of culinary resilience.
If you want perfect caramelized onions, wrap the in grease proof paper and silver foil, then place in a roasting tray half filled with water and roast in the oven at 180c for just over an hour. Let them cool before either chopping them up and reheating by frying or half and roast again in butter and seasoning.
I have something you need to try! The Kim Chi cheese burger, no cabage required. Do your recipe you just did, but add fish sauce (adds unami), Korean chili flakes, ground ginger, and garlic. To the meat, let it marinate in the fridge for a bit. You can add japanese bbq sauce if you like but not necessary. smash burger or grill, melt sharp ceddar. I'm telling you, it's a throat punch to flavor town. Thank me later and pay me if you make money it lol!
Japanese like to cook like that. I still remember my first Kobe Steak. They cooked the steak and gave me half. When I was almost done they cooked the second part fully. Didn't make sense at first, then made sense.
I'll say I'm certainly impressed by the appearance of the food. I looked at that burger and felt almost a sense of mild frustration that I couldn't have a bite.
The only thing I'd do different, is the initial grill to be done on a charcoal fire, then pan sear the half-face as you did. Otherwise, your burger does look amazingly tasty!
I make stuffed burgers all the time. Stuffed with whatever sounds good to me at the time. I also grind my own meat. This burger is inspiring. It looked juicy enough to skip the sauce. But your delicate spicy mustard looked tasty. I I still want to know where to get that bun.
I am currently going through cancer treatment on my tongue and throat. Haven’t had real food for almost 5 months. I watch your videos and cook something new for my kids. They enjoy everything I make while I wait for my taste buds to come back and my throat gets better. I enjoy your videos and learn a lot. I was going to order knife but just saw your post for free knife from you. I hope I get one. Thanks 🙏
Sorry about the cancer. I’m sure it really sucks. I can’t empathize with the cancer you have because hopefully I never will know what that feels like, but I do know what it feels like to not taste anything and that also sucks. I haven’t tasted anything in like 20 years. I went to see an ENT doctor and he shoved a camera up my nose and he said you can’t taste anything can you. I replied not a thing. I actually went to see him because my wife said when I snore it sounds like a motorcycle and he brings up not tasting anything rather than me snoring. Anyway I have to have my adenoids removed and I passed on that because well I didn’t feel like spending thousands on the procedure. So I continue to eat shit because psychologically I feel like I’m actually enjoying my food when in reality I don’t taste a damn thing. So I hope you beat whatever cancer you have and I hope that food becomes even more enjoyable for you when you get your senses back.
Hang in there 🙏
looks good
Shit man, I hope you win the knife, too. I hope for your speedy and full recovery. One Love
Taking Alpha Lipoic Acid will help your olfactory system recover faster!
My girlfriend and I have been cooking your recipes for a few years now and they never disappoint. We always scroll back through your older videos eventually too reminisce and remake our favorites. Have you ever thought about "re-mastering" an old favorite recipe? Would love to see a new take on something you haven't done in a while.
Oh dude great series idea. Revisiting old recipes with new ingredients and/or techniques he's picked up since then
@@BigDogHaver I have to agree, they could do a whole months worth of shows like that. They could even put old clips in and joke about how far they have come and they have come a long way.
I have to ask! What are your top picks from everything you have cooked from Sam's youtube?
@pintonium Maaan, that's tough. If I had to pick a top 3 on the spot... I'd go with:
1. The BBQ pork sandwich
2. Worth the hangover burrito
3. The garlic butter chicken or the orange chicken
Suffice it to say, that's off the top of my head and not a concrete list. There are so many other good ones!
I have been binge drinking with Sam the Cooking Guy for years now. I am such a degenerate now that I rarely leave my house except to bring in the packages delivered to this address. Sam needs to do more with bourbon sauces for carnivores in my opinion. There is a market for getting smashed food and hangover food too.
I see burger, I click
Me too 😅
Yep
Love burgers
I'm a simple man
You win.
I now have my girlfriend hooked on your videos.
She likes that you talk like we're in the kitchen downstairs, instead of a television show.
Thank you. I enjoy and revisit alot of your videos to make often. Especially your Deep Dish Pizza episode. Freakin' awesome.
I came across one of your videos and was hooked when you wiped your mouth with a whole roll of paper towels. I said this guy is real. You helped me get through a really tough time through the pandemic and I continue to watch as I love the food you make. Thank you.
you're welcome - Sam (probably)
Sam has been a real G the whole time. Even when he can't eat the same hell show out.
Good method to correct an undercooked burger, too. Little bit too rare in the middle? Cut it and plop it on the flat top for the extra minute.
LOL, we been doing this for decades.
BTW, that was some of the fattiest beef that I have seen since 1990's.
I have been traveling back and forth to Rochester MN as my wife, who received a bone marrow transplant February 22 of this year. She is + 59 days after transplant. Things are going great for her. I enjoy your videos it keeps my mind off of all the doctors visits as we wait for those appointments.
Best wishes to you and your wife.
As a Rochesterite, best of luck to you all.
I wish her all the best man!
Hope your wife makes a complete recovery!
Mn for the win!!
When my girlfriend and I first started dating, we made brisket grilled cheese sandwiches based on your video, we're getting married in 2 weeks!
That sounds amazing
So are we all invited or what ?
@@andrewg763 If I get a knife!!
and you're each 40lbs heavier ...jk
Better be a sam the cooking guy themed wedding!
I'm not that old, but I remember being a teenager and watching you on TV! I absolutely love your food man, please keep them coming!
My mom used to make meatballs by grinding the meat and then mixing it with some shredded carrots. I later on took that idea and applied it to burgers and it made pretty good burgers. Afterwards I made an extra addition to the mixture by mixing in some chorizo meat. Would you taste test this? Perhaps make it better? Love your videos.
You're the friggin Burger Emperor, I try every Burger you make, and they are freakishly amazing. In fact, you once saved our family business with the smash burger, early on in COVID, we were facing the wall, but we managed to tease out the customers with the smash burger, it saved, until the government in Western Australia ordered everything to shut. That was unfortunately the end.
Sorry about your government
Ug. Sorry to hear that. Our governor in Kentucky did the same thing. The shut downs ruined so many family businesses in my neighborhood. They are all gone now. Only chains left. It sucks and the government should never have that power. They should have protected the "at risk" folks and let everyone else go about their business.
The government doesn't like competition, or competition for their donors.
@@bluepunk182 whats that even supposed to mean ? government is far from perfect but only as good as the people we vote for..voting rethuglikkkan only empowers the corporations and billionaires that are destroying all our lives and our country ! only thing trump ever did was give giant tax breaks to billionaires and corporations, while all our taxes and medical co pays went up,,
@@JordanTaylor8u wow a government that protects people from a deadly virus rather than politicizing it while over a million die,, how horrible..
Thank you for caramelizing those onions properly and not just heating them up and calling them caramelized. I’m trying this next burger grill session.
Best burger I ever had was made with ground ribeye some blue cheese and topped with bacon jam. The bacon jam had thyme and balsamic vinegar.
THAT sounds badass!
@@alexfamie5255 I'll second that.
The blue cheese was crumbled into the patty?
HEY SAM
COULD YOU RECREATE THE WENDY’S 🥨 BACONATOR ?
Wow, that's what I'm talking about 😊
This is my first time coming across this channel, but you've inspired me to get serious about my grilling. My burgers have always been mediocre at best, but after seeing this I'm convinced that I have to get serious!
It was likely english mustard if it was described as spicy but looked like regular yellow mustard.
I have watched so many of Sam's videos in the past year and a half. They have made me branch out of my comfort zone in what I usually cook when adding ingredients and flavors that I usually would not have bothered. Even if I decided to try a different technique with different ingredients to suit a different taste I was never disappointed. I have learned a lot on this channel!!
The people demand a video of Sam’s and the boys favorite childhood meals!
Check yourself
@@Z0MBIE-x please. I’ve already riggity wrecked myself multiple times by now. 🤣
I don't want to see him cook chicken nuggets and pancakes
No we don’t..
@@UltimateBrownieBut did you really check yourself?
I love this mostly because - I cut all of my burgers in half ANYWAY, because I want to have half the burger typically, but also to have it evenly distributed on the bun. I also like the concept that the contents of the burger will congeal and be together better than making it regularly. Great work, Sam!
Looks absolutely luscious! I am certainly going to try this next time I make a burger! A little over the top with the meat and grinding, but I think my 8020 is fine
Will definitely be making this!! Thank you all for being you and sharing such great recipes.
My son loves your videos, he is a 5 yr old aspiring chef 👨🍳
Ohhhhhhh!!! Mustard and Sriracha???? I've never even thought of that! I bet that's incredible!!!
I was thinking the same thing, even with honey mustard
@@alexfamie5255 honey mustard would be excellent!
i'm not a sriacha guy. I do like Red Hot, a little Texas Pets, and i do like Choula. Not too much, my food should not be a dare to eat.
@@carlh-thehermitwithwi-fi679I tried Choula ! This is awful
Red Hot is a decent hot sauce!
@@JohnHausser we agree. love fed hot in recipes. choula on a simple sandwich..ok
I'll give this a try. I've been doing smash burgers lately, but what you're doing keeps the juices in. Great tips on the carmelized onions. I'll use an extra-sharp white cheddar. one thing I do differently: I mix the salt and seasonings all through the meat as I form the patty.
Thanks so much. Enjoy! I will!
Made these tonight while under a tornado watch on my pellet grill. Smoked them, then brought them inside and finished in my STCG cast iron skillet. To die for delicious! What a winner recipe, thanks Sam!
I died laughing when you burned your elbow and slapped the flat top. Thanks for leaving that in. God bless you guys.
Was that scripted? Because I LMAO'd pretty had at how out of place that seemed.
Yeah, the unscripted stuff should be left in sometimes. That was funny😂
I absolutely love the chaos of your kitchen. It speaks to my soul and my kitchen experience.
Great vid! Never thought to split the burger and get that delicious browning on the middle ... genius!
It’s burger time.❤
The mustard sauce you are talking about is called KARASHI. It is spicy and strong mustard with a note of wasabi or horseradish, which makes it perfect with beef. I use it all the time... I am definitely going to go check out that burger joint later this month... I will let you know how it goes.
Why did CZcams know I was hungry before I knew I was hungry? Thank you for making this, I can't wait to try this out.
Thank you guys!! Love the channel! I really like to cook but had been lazy for years and just didn't.... Since I found your channel been making tons of your recipes and am in it to win it. Thanks for the amazing ideas/recipes and making it so simple to make great stuff. Always waiting to see what come next. Cheers!
LOVE the double sear idea! Thanks for the concept and entertainment!
Sam, I’m shocked that you added beef broth to the onions and not vermouth. Are you okay? Blink twice if Max and Chance are holding your vermouth hostage!
I’m laying in bed at night watching this 💀
Should use bacon grease to caramelize your onions for another great option.
After looking for years and asking every manager I possibly could, I finally have a local grocery who carries Kewpie mayonnaise. It's life altering!
I've seen that in stores, what is it?
i finally found it at my local walmart. when i lived in San diego you could only get it at h mart. total game changer
@@MuteCrimson That's where I found it. Walmart grocery is easily my favorite market. Funny thing, tho... won't set foot in a regular walmart.
@@5yearsout It's a Japanese mayo. Tastes almost meaty.... like lots of MSG. Which is fine, because I use that already.
HEY SAM
COULD YOU RECREATE THE WENDY’S 🥨 BACONATOR ?
"I burned myself on this f*cking thing." I'm ded. 😂😅😂
I have a grinder attachment and a chuck roast, definitely going to do this. I never think about grinding my own meat. 🤦♀️
I usually resist adding a comment, but, grinding your own meat to make burgers assures you of its contents. Pre-ground meat, well, you never know. Just sayin'.
wow . very innovative and different approach to a burger .. somebody give this guy a Nobel peace prize .. they figured it all out .. if only we could have ever figured out how to make a hamburger before .. this is truly life changing stuff
I cook burgers for a living, and everything about this, is as it should be. Well done sir!
I need this in my tummy..
Max your plate and bowl game is on point
Forcing all your videos to be 8 minutes
Bro nobody cares but you
@@jackkomassa4639I care. So your comment is disqualified
@@educational4434 I don’t, so what happens now?
@@francissantin Jack said nobody cares but the original commenter, I then replied that "I care" which disqualified Jack's reply, then you said that you do not care, but that just fits into Jack's initial reply which I disqualified
I think this guy is being a baby over the 8 minutes but his logic is correct.
Nice new touch to prepare a burger, you just gave me new inspiration thanks Sam! Also the flat-top you using is something new, definitely gonna check it out!
I love your content and watch it so regularly that the algorithm was feeding me new releases constantly. Hadn’t noticed, after all this time, I wasn’t actually a subscriber! 😮 I’ve rectified it now. (Oh, and my meat grinder attachment arrives today and I am literally recreating this burger tonight!). Thanks for the inspiration!
I used to grind meat for Whole Foods and we, literally, used Cuck to make our 85/15 ground beef. I would grind it every day, the beef from the previous day had to be removed from the shelf by 10AM and replaced with fresh ground beef. I don't see how your method differs. I will add that the fat content of ground meat is nonsense. I can grind a Brisket (which is around 70/30) and have it test out as 80/20. It all depends on what you test. The fat tester is a device that cooks the meat and gathers the fat. Pick a lean pinch of meat and it will test lean. Pick a fatty pinch of meat and it will test out as being fatty. Chuck is usually 85/15, but that includes everything from 81/19 to 89/11. If it's at or above 90/10 then it's 90/10.
You had me at burger, and 100% agree with thick-cut american cheese. I also add chipotle mayo and onion straws in place of caramelized onions. Love the extra crunch!
To make: I make a burger with macadamia nuts ground into a powder in the meat. It boosts the beef flavor. Gotta try it
When you cut that burger in half and put it on the flat top - I'll be honest, my first instinct was "I like my burgers medium rare" but then when you showed it - I realized you doubled the amount of maillard reaction. I am SO trying this.
I’ve been doing this for years. Sometimes I have undercooked my patty. And discovered it after I cut burger in 1/2. So,, cut sides down for 1 min on high
I would use piri with dijon, a kaiser with a mix of poppy and seasame.
maybe try and smoke the burger with charcoal, yeah i got to try this.
thanks.
Just got a grinder attachment this past Christmas; it really does make a world of difference for burger quality! I've been using tri-tip and it's fantastic.
Peasant.
Looks super tasty, to improve the sauce, you should toast that on the bun after applying to add a little more complexity and heat through.
Whoa, I’m gonna try that! I got all the tools to copy and it’s approaching grillin time with Memorial Day right around the corner!
Never thought to do this. Whenever having muffins my Mom always cut it in half like this and grilled one side in butter and finished with some flaky salt. Sweet and salty with the crust 🤌🏻
I never thought I'd add cooking a burger to my bucket list, but here we are
If you don't want to buy a meat grinder, you can just go to most stores during the day (when the meat cutters are in) and ask them to grind any (beef) steak you want. They can't usually do other meats because it would take a huge cleanup step before and after but they're going to be ready to go with beef and it really isn't any trouble for them (I used to do this job in High School; which is how I know this). This is *better* than buying your own grinder because they'll clean it up and they'll weight it again (meaning you don't pay for the meat given up to the grinder). The only downside is that they'll probably only do a coarse grind because that's the only size that most meat depts have. This is usually OK, but it could be annoying if you're going to make tacos or sloppy joes. You can ask them to grind it coarse twice which is usually a "good enough" compromise, though. Also, the freezing step that you do in this video is completely unnecessary. Straight from the refrigerator is going to do just as good of a job and won't stress the grinder as much. I've cracked apart the entire screw on a commercial grinder before, it can happen. I was grinding a whole ham with the bone in though so it was really my fault for not breaking it down first. Did I mention that they can put whatever they want into ground meat and you'll never notice? It's mostly true; at least for bones, organs and fat. This is why people do this. They won't alter your steak. You're paying steak prices, after all.
I had that same spatula since culinary school. It died a natural death after 14 years of heavy cooking. I'm jealous you still have one. I miss my spatula. Great video btw! In the mood for burgers.
I always press my burgers tightly and wind up with burgers that people go slurp when they bight into them. I make sure the edges are squared, not tapered. It is also super common to have to turn the burger roll over after a couple of bites due to the juicyness soaking downward. I do like your tip on the onions. I will definitely have to give that a try.
Hey Sam, I met you when I managed Cafe 222 for Terryl. You two were doing a cooking video together. You were just as kind, humorous and real as watching this video, which is first time seeing you since 2008! Ha! Sorry I missed out on so much of your cooking! I just started cooking more for me and my family of 5, so I'll be enjoying your videos now. If you see Terryl please tell her Bill says hello, and I hope all is still excellent in San Diego and the Cafe! I'm cooking that burger next! Cheers! May God bless!
100% would make! could even go Oklahoma style and smash the onions right into the patties. Looks amazing!
HEY!!! I'm from Oklahoma and i completely agree with you😋
Came here from George Motz's Oklahoma onion smash burger
Amazing, agreed
What if mixing dehydrated onions into the beef
I like the presentation of this burger; having it cut sliced in half with the cross-section downwards. Adds a bit of variety.
I use to be an avid subscriber a couple of years ago, but I ended up packing up the family to move. But over the years I've been thinking about this channel, and now I'm back. The funny thing is, you've inspired me to get a flat top grill for our new house, all because of that Ego grill of yours. The Ego was a little out of my price range, so I got a 36 inch Blackstone flat top instead. I absolutely love it, thanks to you and this channel.
The burger looks incredible and delicious but without a personal grinder I'm praying for a similar result with some 80/20 ground chuck, as well as looking forward to the mustard siracha combination which sounds tantalizing with caramelized onyo... two thumbs up, keep 'em coming
I like a lot of things… but the fusion between you and the Japanese version was exquisite. Ty
My father was doing this for me for lunch back in the 70s. Good night, Gracie.
I don't know if you'll ever read this, but I thought I would share something for/with you.
If you don't like "air pockets," which seems weird not to, as it's a common component in discussing foods, like bread for example, you could use the Spanish term, "huequitos."
So happy to see a properly cooked burger.
None of that squashed ***t.
None or that "i eat rare steak so i eat rare burgers" nonsense
Just a properly cooked, thoroughly juicy, delicious looking burger.
Oh, I am absolutely making this. And again. And again. And again. And maybe next week too!
Holy shit, i just did this while cooking a burger that was a little undercooked and needed some more time, so i chopped the things in half and did exactly this. Now i see it's an actual thing people are doing. Wild. And yeah, it looked and tasted better. Parallel thinking. I'm not that dumb after all!
Love the double cook with onions and cheese, I'm going to try it with provolone
Well well. I’m making that THIS WEEKEND!! And - what I’d like to see YOU make is a burger made with a hamburger patty, a slab of brisket, a slab of pork belly and a sweet sausage patty with Sharp American cheese dripping from all layers. A total flavor bomb!
You can do that with sausages ... cook then split in half length wise then cook the flat side..... nice on buttered toast with HP sauce...
4:33 Or just use a small bit of butter, or even the rendered fat off the beef patty you just cooked! When i make burgers at home I like to use half a tablespoon of butter for each bun of my burger in a small, fresh pan to get a nice light brown crunch on it. Makes it beautifuly rich.
I made this burger today. It was one of the best burgers I have had! I made it almost exactly like you did, including red wine to deglaze the onions. Changes I made was to only use one patty of meat since I don’t eat a lot and I made it in a cast iron skillet on my stove top. I can not praise this burger enough. I am not sure what it has exactly reminded me of but it dates back to my childhood. I will definitely be making this again but next time for guests. Thank you so much Oh, at your suggestion, I used American cheese. I do think that is a must!
My wife has been on me about getting a griddle for burgers. I think this video finally won me over.
It's hard to make a bad burger. Even if you overcook it, you can usually rescue it with condiments. Burgers, hotdogs, pizza, it is just hard for them to not be good. It's fun to do different things, but burgers have a lot of culinary resilience.
If you want perfect caramelized onions, wrap the in grease proof paper and silver foil, then place in a roasting tray half filled with water and roast in the oven at 180c for just over an hour. Let them cool before either chopping them up and reheating by frying or half and roast again in butter and seasoning.
Loose is definitely the right description, there is no air bubbles.
I'm definitely definitely will be making this this summer
I have something you need to try!
The Kim Chi cheese burger, no cabage required. Do your recipe you just did, but add fish sauce (adds unami), Korean chili flakes, ground ginger, and garlic. To the meat, let it marinate in the fridge for a bit. You can add japanese bbq sauce if you like but not necessary. smash burger or grill, melt sharp ceddar. I'm telling you, it's a throat punch to flavor town. Thank me later and pay me if you make money it lol!
The best chef ever in any recipe you prepare
Thanks. That burger looked amazing. Big fan of carmelized onions
Discovered the channel about a year ago. Love the outdoor cooking. Inspired me to find if i can justify a blacktop in Scottish weather
Japanese like to cook like that. I still remember my first Kobe Steak. They cooked the steak and gave me half. When I was almost done they cooked the second part fully. Didn't make sense at first, then made sense.
I'll say I'm certainly impressed by the appearance of the food. I looked at that burger and felt almost a sense of mild frustration that I couldn't have a bite.
He can list all of the types of broth!! From memory! Amazing!
Grinding the chuck fresh is next level.
Nothing like eating a good burger, and watching a good burger get made. 🍔
Looks amazing, I’ll be trying this on my Blackstone this weekend, but WITH American cheese! ✌🏻
Hands down, one of the best cooking shows on YT…..burger looks amazing
It locks the juices in for sure, will give it a try. Thank You.
This burger looks amazing. I cant wait to cook it twice.
The only thing I'd do different, is the initial grill to be done on a charcoal fire, then pan sear the half-face as you did.
Otherwise, your burger does look amazingly tasty!
That looks delicious. I like the idea of the 'air pockets'.
the caramalization on that burger looks insane i wanna try it so bad
I make stuffed burgers all the time. Stuffed with whatever sounds good to me at the time. I also grind my own meat. This burger is inspiring. It looked juicy enough to skip the sauce. But your delicate spicy mustard looked tasty. I I still want to know where to get that bun.
I lived in Japan for two years, just recently relocated to San Diego. I regret not knowing about that shop. Love your vids.
Yowza! That looks amazing. And it feels . . . intuitive. Like, heck yeah, of course you should cut it and put it back for another crunchy surface.
I’m doing this today !!!!! That’s the best looking burger I ever seen
Definitely! I think I would quarter it. Sear 2 sides.