The neighbors don't question why and where, or the head cam... it's what tf smells so good... and how can we be friends?? well lady I like your garden share with me some tomatoes and I'll make you my special lasagna...That I probably won't share half with you but a nice 3x3 " corner🤣😂
He had one of his neighbors in a recent video. They probably know what he does. On the other hand I've talked to my neighbors about a cumulative 7 times in the last 5 years. That seems to be the norm in the US there days.
I had to scroll down quite far to find a comment related to the pop culture gem. Just goes to show that there is much uncultured swine watching inferior movies of today.
I actually *do* have a stall in my mercado that serves mainly dairy ... but also sells some tasty bacon you can't find anywhere else. Bacon in Mazatlán otherwise sucks big time.
What I appreciate as much as the solid cooking tips is your generosity with them. Never pretentious. Being out of work for the past few months I've worked hard to amp up my culinary game in my own kitchen. You've really helped my game, and so does my family and friends. Thanks, Kenji.
This is so fucking stupid, hey freeze your equipment before processing your meat, he didn't develop any technique, He is not a home cook and will never really be a home cook.
@@daviidallan Um...he didn't suggest freezing ANY equipment. He advised stiffening the cubes of meat in a freezer for 10 min so that it grounds nicely in a processor. Wow. Someone really has it in for this chef. Lol
Kenji! We tried your crispy oven chicken wings and they turned out so perfect, thank you. We made a raspberry chipotle BBQ and a fresh zesty orange, sweet teriyaki sauce to toss them in. And dipped in your bleu cheese recipe too, fucking phenomenal. Love seeing your recipes and walk-throughs on here!
For sure! Play around with the portions to taste. Raspberry chipotle: Cook half a minced jalapeño for a couple minutes, add in a couple cloves of minced garlic, couple chipotle peppers in adobo with a teaspoon of the sauce, and a teaspoon smoked paprika until fragrant. Add in 2 6-oz containers of fresh raspberries with 2/3 cup of brown sugar, break down and reduce in 1/3 cup of cider vinegar. Salt to taste, make a slurry of equal parts cornstarch/water (1 tbspn) and let it cook down to desired thickness. It should taste sweet, light kick, little tart. Very good. Shoutout to foodiecrush for the basis of this recipe Sweet orange teriyaji: This one we pretty much *winged* it :) Get some minced garlic going again until fragrant then dice up some pineapple squeezing out some juice. Add in about equal parts fresh squeezed orange juice and low sodium soy sauce. Optionally add in a little Asian chili garlic sauce or Sriracha if desired. We found it being a little sweeter was a nice match to pair with a hotter wing. But if alone, a little heat would give it nice character. Zest a full orange into the sauce and reduce down to desired thickness with a cornstarch slurry. This was juicy sweet, super aromatic and fresh, held together with a savory, salty backbone. *use whatever desired amount of butter/oil mixture while cooking. A few tablespoons of butter or more will obviously make both that much richer!
Seen you on the burger show months ago and made some your way. Since then I’ve subscribed and I’ve enjoyed most of your stuff. Especially in that little kitchen. You’re awesome man
I grew up absolutely hating homemade burgers--because my mom liked everything in dried out charcoal brickette supermega well done form, and she'd put way too much worcestshire, cracker crumbs and egg inside. Even once I moved out on my own I was using her recipe but just cooking it less and still hated it. I learned to cook steak properly, pasta, a bunch of dishes (I love to cook) but burgers just eluded since I wasn't incentivized to try (my past attempts being so poor). Just a year or so ago I had seen a bunch of videos by you on Serious Eats, Babish, First We Feast, etc. and decided to just make some smashburgers with salt and pepper with some cheese, pickle, onion, mayo--now homeburgers are one of my favourite meals. Thanks to you and other CZcamsrs for rekindling--actually no, just creating--a love for homemade burgers!
I love what you did here, especially regarding the condiments and toppings - I feel like too many “standard additions” (ketchup, lettuce, tomatoes) to burgers often kill more flavor than accentuate. Even cheese - American gets no love but I’ve maintained for years a cheap, not super flavorful, good melting cheese is actually what you want on a burger in order to taste the real components, and I feel American is exactly that
@@georgesavvidis2234 well, there was a kenji comment a few videos ago where he replied to someone who accidentally thought he wasnt wearing pants, given his light skin tone and the light colored shorts he wore. he i think he joked by saying pockets we can see were tattoos. now i think, he wears those shorts just to keep the joke going. either that or it was prolly hot on that day he filmed this.
I bought an electric meat grinder a few years ago from Amazon for like $70 and I've gotten a ton of use out of it. Huge difference grinding it yourself.
Thank you for sharing your secrets in the kitchen Kenji. Your easy going personality mixed with all the incredible information you give makes this channel incredibly valuable. I was in a cooking slump until I stumbled upon you and now all I want to so is cook delicious meals for my family. Cheers my friend and congratulations on all your deserved success.
Love that. My version of the “basic burger” has tomatoes and red onions instead of pickles and white onions but everything else is exactly what I use. Looks delicious!
The on-the-head cam swiveling around rapidly is still a bit problematic, but . . . breaking it up with the alternate shots, and minimizing the wild swings has made this solo video SO MUCH more watchable than they were earlier. Thank you, THANK YOU, for working on that! This will sound like flattery, but I do believe Kenji is the best cook I know of, in terms of knowing exactly how to do things. I love the information in these videos. It's just been essentially impossible until now for me to watch the solo head cam videos because they were so nauseatingly dizzying. my preferred burger condiments: salt, pepper, mayo, some slivers of raw onion
This is exactly how I like mine. I’m gonna have to make my own 🍔🤤I wish I could try yours and I’m sure if you opened that restaurant it would’ve been a success that you could’ve franchised too
Why the hell am I watching this in the middle of the night. I know what to expect, I know its going to look good and I know you're going to eat it on camera and make me super fuckin hungry and yet here I am.
I'm willing to die on the hill that American cheese is the best burger cheese out there. The melty, creamy factor is 10/10. Thanks for the support Kenji.
You skipped both the home electric meat grinder and the meat grinder attachment for the kitchenaid (find the old school metal one on ebay). I had to go from the kitchenaid attachment to the electric grinder after having to replace my attachment gears twice - if you grind a lot of meat it wears on those gears! Grinders can be had (Cabelas is a great source) for under $200, and are worth it for those of us who are food control freaks! My favorite burger mix is 75% beef to 25% bacon. Grinders, even the hand crank ones, also have sausage stuffing tubes available - so you can make your own sausage in addition to hamburger, ground chicken, ground pork, ground lamb, ground ..... And your cooktop made me sad with the missing knob! :)
I would love an in depth video on how to spot silver skin and connective tissue, when i've ground my own meat in the past, everything just looked like fat to me so i kinda gave up on it :P
At the restaurants I worked at, we'd usually use a 90/10 or 75/25 canola/olive oil blend. Any clean flavored, high smoke point oil will work. I personally use avocado oil at home
After watching Kenji, I cant decide wether I want to go to culinary school or nursing school. Ive always loved cooking, but Ive always seen nursing/doctoring as a very magical part of human evolution. I just graduated high school and my thoughts are consuming me. I wish I could do everything in this lifetime.😭
Speaking of roasted potatoes, I made your crispiest roasted potatoes recipes tonight for dinner. It’s become a regular thing in our family. The first time I made it was for my in-laws, for Christmas dinner when I lived in Seoul and they went nuts over it.
Another great recipe to try, although I don’t have a bacon guy lol! I’ll pick some up at the butcher.. also, every night is pizza night arrived in the mail today! Can’t wait to read it with my four year old and make the pizza recipe in the back of the book! Keep the great content coming!
Am i the only one who likes their burger medium-well to well done everytime? Personally i dont get the appeal of medium rare ground beef. If it's a good burger blend all the fat will provide moisture (not commenting about Kenji's burger, just burgers in general).
I am similar, as I like the texture of more medium-well done meat, and I find the extra juices that spray out from a rare/medium burger too much. If it is a good batch of meat you are cooking with significant fat content, you will still get lots of fat and flavour with the beef being at medium-well.
Jesus Christ, your burger joint 'grind to order' concept had my mouth watering. What a great idea. I live in the San Mateo area! I would 100% make that my go-to.
That's my absolute favourite kind of burger. Couldn't be any more simple. Only thing I myself change is that I like to make "burger sauce" with mayo, ketchup, and relish but mayo alone is enough really. Oh, and I really love the onions a little softened.
Back in the late 80s early 90s Fuddruckers used to have big windows to the butcher and fridge room with hanging racks of meat and half/full carcasses, actually the entrance was all glass with raw meat on both sides while you waited for a table, it was awesome 🥩🍖🥩🍖🥩🍖
Another way to "grind" beef as coarsely or as finely as you want is to put it on the cutting board, after you've trimmed it the way you like it, and attack it with a cleaver until it's ready. Some chefs use two cleavers, one in each hand.
We need to have a three-way cook off with josh weissman, babish, and Ragusea with kenji as the judge, if kenji competed he would wreck so let’s make it fair
I can never find it anymore, but there's an old black and white Popeye cartoon from like the 30s where History's Premier Burger Expert Wimpy teaches the "right" way to make a burger, and this is basically the method. Straight from the grinder to the griddle without any working the meat or squishing it into a coherent patty first. Classic stuff!
I'm hooked on your channel, and what you're making. The way you break whatever method down into reasoning is great. Your late night sessions are stellar, and I like watching the techniques via headcam. But this burger had me straight drooling.
Whew, glad you put the caption in that Shabu and Jamon did get their rewards off camera! I was worried for a second. Also, Kenji, I have wondered for a long time why you named your dogs after meat?
"The pizza Margherita of the burger world". Say no more, I am in :)
Bonjour!
I never knew a comment could get me this excited :o
please do a video together, pretty please
Oh je pensais pas te voir là toi
please do a collab, please
Not first.
Wait what how
you're a tasty burger.
that's funny, FIRST tho
I might become a bacon dealer something about it feels so illegal 😂 I think I'll call it "Breaking Bacon" 🥓
Do you know what they call a Quarter Pounder with cheese in France?
"You don't want to cook this on a grill, it'll just fall apart"
Mistakes I learnt the hard way.
Baked Beans And Toast shut up
@Baked Beans And Toast sverige makes a lot of reasoning mistakes and sometimes flat out lies about stuff that has been "scientifically tested"
@Baked Beans And Toast "Sverige" is the Swedish name for Sweden, so at first I was wildly confused.
Baked Beans And Toast I’m good, thanks though ☺️
But when the beef hits the coals, your downwind neighbors want to know your secret
Kenji’s neighbour: “Why is this guy eating next to his open kitchen door again? With a gopro on his head?”
The neighbors don't question why and where, or the head cam...
it's what tf smells so good...
and how can we be friends?? well lady I like your garden share with me some tomatoes and I'll make you my special lasagna...That I probably won't share half with you but a nice 3x3 " corner🤣😂
Honestly, the run to the door at the end - with all the rocks on the floor (??????) - confounds me. The lighting in the kitchen is fine Kenji! :) Lol.
He had one of his neighbors in a recent video. They probably know what he does. On the other hand I've talked to my neighbors about a cumulative 7 times in the last 5 years. That seems to be the norm in the US there days.
".. And talking to himself?" 🤣
But fr, I think they actually know what he's doing as he's gifting them food too
I find it endlessly entertaining how I recognize the techniques kenji’s using and then he just casually brings up how he came up with them
Harrison Rau I’ve been in this game for a while ;)
That is, and I cannot stress this enough, an absolutely gorgeous burger
its so simple yet so elegant
The fat marbling is nuts. I love it
Is that so
Facts, one of those,does not look like it will be enough
How do you know if you haven’t tasted it?
"Damn, that _is_ a tasty burger!"
"whats in this?"
@@Emre-sj4ls "...Sprite."
So true. A Royale with Cheese or Big Kahuna ain't got nothing on this goodness.
Big Kahuna Burger 🍔
czcams.com/video/F7Ad1AuHriI/video.html
There is something so wholesome and kind about this man. I just want to hang out with him
It's because he's asian
I think it's because he is wholesome and kind.
8:08 Oh my god that ratio. Straight up looks like a krabby patty 😲. So beautiful.
I was going to say. That meat to bun ratio is nuts!
@@DarwinsBeerReviews still too much bun... (for me, who thinks that would be an awesome burger... in a lettuce wrap!)
It make me hungry lol😂, I really want a burger now!
czcams.com/video/L2P4twBfa1w/video.html .
Looks so perfect
Jules: Mmmm this is a TASTY BURGER !
- Pulp Fiction
“The cornerstone of any nutritional breakfast”
Haha read the title in Jules' voice!
@stephen kost they actually call them a 100 gram-er
stephen kost *Brett. I called him Brad until I read the screenplay.
I dont remember asking you a god damn thing!
Kenji, you didn't even say "mmhmmm this is a tasty burger!" in your best Samuel L. Jackson voice after taking a bite. Cmon!
@@genericembarrassingusernam7843 Can I have a sip of your beverage to wash this burger down?
I had to scroll down quite far to find a comment related to the pop culture gem. Just goes to show that there is much uncultured swine watching inferior movies of today.
@@kraknoix0075 go right ahead.
czcams.com/video/L2P4twBfa1w/video.html .
"if you don't happen to have a bacon dealer" this line just cracks me up XD
I didn’t know that was even a thing....
I actually *do* have a stall in my mercado that serves mainly dairy ... but also sells some tasty bacon you can't find anywhere else. Bacon in Mazatlán otherwise sucks big time.
You're paying too much for bacon. Who's your bacon guy?
spiralout112 totally... if only I had known that was an option earlier.....
I need an 1/8 of a bacon slab
Im a young cook. Thanks for all the advice and great videos.Teaching me to be a better cook everyday
What I appreciate as much as the solid cooking tips is your generosity with them. Never pretentious. Being out of work for the past few months I've worked hard to amp up my culinary game in my own kitchen. You've really helped my game, and so does my family and friends. Thanks, Kenji.
Kenji: "If you don't happen to have a bacon dealer"
Everyone: "Oh you.."
This is so fucking stupid, hey freeze your equipment before processing your meat, he didn't develop any technique, He is not a home cook and will never really be a home cook.
@@daviidallan Um...he didn't suggest freezing ANY equipment. He advised stiffening the cubes of meat in a freezer for 10 min so that it grounds nicely in a processor.
Wow. Someone really has it in for this chef. Lol
@@daviidallan Imagine getting mad in the comments of a cooking video
Kenji! We tried your crispy oven chicken wings and they turned out so perfect, thank you. We made a raspberry chipotle BBQ and a fresh zesty orange, sweet teriyaki sauce to toss them in. And dipped in your bleu cheese recipe too, fucking phenomenal. Love seeing your recipes and walk-throughs on here!
Okay, you've got to tell us the recipe for the sauces. Especially the rasp/chipotle one.
@@JesseHasNoLife ye fr
For sure! Play around with the portions to taste.
Raspberry chipotle:
Cook half a minced jalapeño for a couple minutes, add in a couple cloves of minced garlic, couple chipotle peppers in adobo with a teaspoon of the sauce, and a teaspoon smoked paprika until fragrant. Add in 2 6-oz containers of fresh raspberries with 2/3 cup of brown sugar, break down and reduce in 1/3 cup of cider vinegar. Salt to taste, make a slurry of equal parts cornstarch/water (1 tbspn) and let it cook down to desired thickness. It should taste sweet, light kick, little tart. Very good. Shoutout to foodiecrush for the basis of this recipe
Sweet orange teriyaji:
This one we pretty much *winged* it :)
Get some minced garlic going again until fragrant then dice up some pineapple squeezing out some juice. Add in about equal parts fresh squeezed orange juice and low sodium soy sauce. Optionally add in a little Asian chili garlic sauce or Sriracha if desired. We found it being a little sweeter was a nice match to pair with a hotter wing. But if alone, a little heat would give it nice character. Zest a full orange into the sauce and reduce down to desired thickness with a cornstarch slurry. This was juicy sweet, super aromatic and fresh, held together with a savory, salty backbone.
*use whatever desired amount of butter/oil mixture while cooking. A few tablespoons of butter or more will obviously make both that much richer!
@@justinvia7506 wonderful. Thanks, friendo
czcams.com/video/L2P4twBfa1w/video.html .
“I will link somewhere up there”
It’s not up there :(
John Light
IKR
Time to riot.
MrDeathPenalty it’s time to fry it?
@@Habitt5253 breathe
aht.seriouseats.com/2011/04/the-burger-lab-whats-the-best-way-to-grind-beef.html
The cornerstone of every nutritious breakfast.
Very *unique* and *self-sufficient* channel.
That's what I like it for.
scapegoat I don’t get it.
I was expecting a pineapple burger from Pulp Fiction. I am mildly disappointed.
This ain’t babish
I think they just got McDonalds for the prop burgers in that movie. Robert Rodriguez is the one crazy enough to include fresh food.
Don't forget the tasty beverage to wash it down
A Big Kahuna burger? That's that new Hawaiian joint, right?
My girlfriend’s a vegetarian, which pretty much means that I’m a vegetarian.
Kenji you are an absolute legend, thank you for the quality wholesome content
Whatever you choose to do Kenji, for the sake of everything dear, keep up with these little video snippets. They are GOLD.
"Mayo and black pepper -- plus the juices from a well-seasoned, well-rested burger -- is all the sauce you'll ever need."
-Alton Brown (paraphrased)
You took that out of context. He goes on to say that most toppings are also great on a burger.
Seen you on the burger show months ago and made some your way. Since then I’ve subscribed and I’ve enjoyed most of your stuff. Especially in that little kitchen. You’re awesome man
I grew up absolutely hating homemade burgers--because my mom liked everything in dried out charcoal brickette supermega well done form, and she'd put way too much worcestshire, cracker crumbs and egg inside. Even once I moved out on my own I was using her recipe but just cooking it less and still hated it. I learned to cook steak properly, pasta, a bunch of dishes (I love to cook) but burgers just eluded since I wasn't incentivized to try (my past attempts being so poor).
Just a year or so ago I had seen a bunch of videos by you on Serious Eats, Babish, First We Feast, etc. and decided to just make some smashburgers with salt and pepper with some cheese, pickle, onion, mayo--now homeburgers are one of my favourite meals. Thanks to you and other CZcamsrs for rekindling--actually no, just creating--a love for homemade burgers!
7:54 I love how Kenji involuntarily hushes his voice... the assembly of a magnificent burger is indeed a special moment lol
Now THIS is quality. Good editing, short time. I can watch your videos fully again without feeling like I spent half an hour
I love what you did here, especially regarding the condiments and toppings - I feel like too many “standard additions” (ketchup, lettuce, tomatoes) to burgers often kill more flavor than accentuate. Even cheese - American gets no love but I’ve maintained for years a cheap, not super flavorful, good melting cheese is actually what you want on a burger in order to taste the real components, and I feel American is exactly that
i think kenji now wears the light colored shorts just to mess with us at this point.
No he does it just for you I'm sure😂🤣👀
@@dgdigital2659 hahah dont make me feel more special than i am hahha
What do you mean?🤔
@@georgesavvidis2234 well, there was a kenji comment a few videos ago where he replied to someone who accidentally thought he wasnt wearing pants, given his light skin tone and the light colored shorts he wore. he i think he joked by saying pockets we can see were tattoos.
now i think, he wears those shorts just to keep the joke going. either that or it was prolly hot on that day he filmed this.
I'm so glad you put in the note that your dogs got some. I would have been heartbroken on their behalf.
Kenji:I'm going to save this beef fat for tonight to roast the potatoes.
Me: :hearteyes
i quivered with a hair too much enthusiasm at that one
I bought an electric meat grinder a few years ago from Amazon for like $70 and I've gotten a ton of use out of it. Huge difference grinding it yourself.
No Shabu tap dancing in the background. I thought a dog would never be late to lunch lol.
Thank you for sharing your secrets in the kitchen Kenji. Your easy going personality mixed with all the incredible information you give makes this channel incredibly valuable. I was in a cooking slump until I stumbled upon you and now all I want to so is cook delicious meals for my family. Cheers my friend and congratulations on all your deserved success.
Love that. My version of the “basic burger” has tomatoes and red onions instead of pickles and white onions but everything else is exactly what I use. Looks delicious!
I can't imagine a burger without pickles. But red onions are good
Kenji: Explaining the fundamentals of this gorgeous burger
Me: Watching the little replay on the phone like 👁👄👁
Juicy, beefy, elegant etc
This burger is a piece of art
czcams.com/video/L2P4twBfa1w/video.html.
The on-the-head cam swiveling around rapidly is still a bit problematic, but . . . breaking it up with the alternate shots, and minimizing the wild swings has made this solo video SO MUCH more watchable than they were earlier. Thank you, THANK YOU, for working on that!
This will sound like flattery, but I do believe Kenji is the best cook I know of, in terms of knowing exactly how to do things. I love the information in these videos. It's just been essentially impossible until now for me to watch the solo head cam videos because they were so nauseatingly dizzying.
my preferred burger condiments: salt, pepper, mayo, some slivers of raw onion
I watched all your videos the entire memorial break instead of studying for my pathophysiology test
I hope the test goes well despite the whole not studying stuff. Definitely go over the general stuff for ur test plz
Joan was quizzical?
@@JKenjiLopezAlt was that a Beatles reference? I'm gonna have to double subscribe
3rd meat-grinding method: If you have a KitchenAid mixer, they have a meat-grinding attachment. It has two different-sized dies and works well.
"...A burger with onions, pickles and American cheese..." Subscribed.
Looks amazing. I always fry my buns in the hamburger grease. Adds fantastic beefy flavor to the burger.
Kenji: Let's take this out into the light, shall we?
_cue Jamón and Shabu_
czcams.com/video/L2P4twBfa1w/video.html.
The cornerstone of any nutritious breakfast.
This is exactly how I like mine. I’m gonna have to make my own 🍔🤤I wish I could try yours and I’m sure if you opened that restaurant it would’ve been a success that you could’ve franchised too
It's near therapeutic for me to watch your videos. Thank you for all the content you've provided, and for all in the future.
When kenji cooks angels sing and he just cuts their voices out during the editing
Why the hell am I watching this in the middle of the night. I know what to expect, I know its going to look good and I know you're going to eat it on camera and make me super fuckin hungry and yet here I am.
Thanks for notice. Was worried for Jamon and Shabu!
Thanks Kenji, now you got me grinding my own fricking meat every time I want a gosh darm hamburger
yes first one hi kenji
I totally agree with Kenji ordering a normal burger when trying out new places. If they can't make me like a basic burger, it isn't worth it to me!
Ketchup is good for when your burger is cooked too long so it sort of makes up for the lack of juice and flavor
I'm willing to die on the hill that American cheese is the best burger cheese out there. The melty, creamy factor is 10/10. Thanks for the support Kenji.
When you begin to know where everything is in somebody else’s kitchen...then you’ve got a problem.
I've watched your videos for years and took things from your techniques not realizing your a world class well known chef.
That dad joke "I got a beef with bacon dealer" got me triggered.
You skipped both the home electric meat grinder and the meat grinder attachment for the kitchenaid (find the old school metal one on ebay). I had to go from the kitchenaid attachment to the electric grinder after having to replace my attachment gears twice - if you grind a lot of meat it wears on those gears! Grinders can be had (Cabelas is a great source) for under $200, and are worth it for those of us who are food control freaks! My favorite burger mix is 75% beef to 25% bacon. Grinders, even the hand crank ones, also have sausage stuffing tubes available - so you can make your own sausage in addition to hamburger, ground chicken, ground pork, ground lamb, ground ..... And your cooktop made me sad with the missing knob! :)
I would love an in depth video on how to spot silver skin and connective tissue, when i've ground my own meat in the past, everything just looked like fat to me so i kinda gave up on it :P
Might I add that the introduction to that article in the description is perfect. Made me belly chuckle lol
Hey Kenji! What type of oils do you recommend to use when cooking burger patties?
i'm also interested in what oil he used. i would assume something neutral with a high smoke point
At the restaurants I worked at, we'd usually use a 90/10 or 75/25 canola/olive oil blend. Any clean flavored, high smoke point oil will work. I personally use avocado oil at home
Simone M any neutral oil. This was rice bran.
@@Will_JJHP was that oil just what was available or did you mix the oil yourself?
@@calebangell77 probably mix yourself, this way you can use the best olive oil
most premade blends are pretty mediocre quality
A video about grinding meat would be awesome. I really love your channel. Its packed with inspiration and information. Thank you !
Do you mind if I have some of this tasty beverage to wash this down?
After watching Kenji, I cant decide wether I want to go to culinary school or nursing school. Ive always loved cooking, but Ive always seen nursing/doctoring as a very magical part of human evolution. I just graduated high school and my thoughts are consuming me. I wish I could do everything in this lifetime.😭
Thanks for the new excuse to keep my tiny cast iron!
Speaking of roasted potatoes, I made your crispiest roasted potatoes recipes tonight for dinner. It’s become a regular thing in our family. The first time I made it was for my in-laws, for Christmas dinner when I lived in Seoul and they went nuts over it.
Another great recipe to try, although I don’t have a bacon guy lol! I’ll pick some up at the butcher.. also, every night is pizza night arrived in the mail today! Can’t wait to read it with my four year old and make the pizza recipe in the back of the book! Keep the great content coming!
Thanks for what you do kenji. I appreciate your enthusiasm for your craft.
Is that a big kahuna burger?
I love how you keep cleaning your stove. A true chef knows best to always clean as they cook.
just wanna say I really appreciate your sign off including nonbinary pals.
One of your more photogenic thumbnails, Kenji!
Am i the only one who likes their burger medium-well to well done everytime? Personally i dont get the appeal of medium rare ground beef. If it's a good burger blend all the fat will provide moisture (not commenting about Kenji's burger, just burgers in general).
I am similar, as I like the texture of more medium-well done meat, and I find the extra juices that spray out from a rare/medium burger too much. If it is a good batch of meat you are cooking with significant fat content, you will still get lots of fat and flavour with the beef being at medium-well.
He also did the food processor grinding and burger making on an episode of America's Test Kitchen.
Kenji what are your thoughts on In-N-Out?
Love
@@JKenjiLopezAlt even their fries?
Jesus Christ, your burger joint 'grind to order' concept had my mouth watering. What a great idea.
I live in the San Mateo area! I would 100% make that my go-to.
Next vid: “cocking on bare fire on a stick... that’s a great method I invented in the late 20,000 bc....”
Love you kenji all of your methods are amezing!
I think you meant “cooking” lol
Kyle Cotner lmao yes😂
I got chills when I heard you bite into that burger
That must’ve been so good
I have the same mayo from target! I actually bought it to make your Halal Guys recipe LOL
@@JohnVC Just a nearby Target in the Bay Area - probably 20-30 miles from Kenji.
Bryan Wu I think that was sarcasm. Best Foods/Hellman’s mayo is at literally every grocery store in the country.
@@JKenjiLopezAlt oh haha! I rarely use mayo as you can see
That's my absolute favourite kind of burger. Couldn't be any more simple. Only thing I myself change is that I like to make "burger sauce" with mayo, ketchup, and relish but mayo alone is enough really. Oh, and I really love the onions a little softened.
I was expecting a big kahuna burger 😉
Back in the late 80s early 90s Fuddruckers used to have big windows to the butcher and fridge room with hanging racks of meat and half/full carcasses, actually the entrance was all glass with raw meat on both sides while you waited for a table, it was awesome 🥩🍖🥩🍖🥩🍖
now that we know your feelings on burger toppings, what's your usual order from In-N-Out?(Assuming you go there)
Double double, animal style, with chopped chilies and whole grilled onion.
Shoutout to the legend cooking burgers with his fly unzipped
"simple, all store bought, just letting the beef do all the work. anyway here's our homemade kosher dill pickles"
Another way to "grind" beef as coarsely or as finely as you want is to put it on the cutting board, after you've trimmed it the way you like it, and attack it with a cleaver until it's ready. Some chefs use two cleavers, one in each hand.
I should not have watched this in the last stretch of my fast :p
Using the dry age trimmings is genius. I bet that patty is so good.
We need to have a three-way cook off with josh weissman, babish, and Ragusea with kenji as the judge, if kenji competed he would wreck so let’s make it fair
Joshua would demolish both of them
Don't forget Sam the cooking guy add him into the mix of contestants
wb chef john? the OG
Mmmm Yumm!!! Can never turn down a burger, this looks awesome! 😊
When Kenji doesn’t make a smash burger:
Haven’t watched in about 2 months but now I have notifications on. Glad to see the quality has gone up I love the second camera!
Thought the title was a pulp fiction reference
I can never find it anymore, but there's an old black and white Popeye cartoon from like the 30s where History's Premier Burger Expert Wimpy teaches the "right" way to make a burger, and this is basically the method. Straight from the grinder to the griddle without any working the meat or squishing it into a coherent patty first. Classic stuff!
"Guys, gals, and non-binary pals" What a considerate and smart dude
I'm hooked on your channel, and what you're making. The way you break whatever method down into reasoning is great. Your late night sessions are stellar, and I like watching the techniques via headcam. But this burger had me straight drooling.
Say what again, I dare you
Totally dig your style JKL-A. Keep the vids coming.
Now that's a really sexy looking Burger.
I have no beef with that!
Whew, glad you put the caption in that Shabu and Jamon did get their rewards off camera! I was worried for a second. Also, Kenji, I have wondered for a long time why you named your dogs after meat?