It’s called criticism, We know you’re probably not used to that. And maybe if this video wasn’t titled “the best hamburger you’ll ever make” then it might not be so negative. I know for a fact I can make a better burger than this guy and I’m no professional chef.😂
@@guyincognito3058 I have tasted burgers with mayo and un-toasted potato buns before hence why I said what I said so what you said is invalid and an assumption at best.😂
If you pull the last bun out of the package and it's on the verge of going stale, try this. At the stage you melted the cheese and put the buns on top of the burger, put a lid on the pan. Don't worry if squeezes the bun(s) a little bit or if it doesn't seal all the way. The lid will capture some escaping moisture and in about 60 seconds will steam your bun back to being fresh or fresh-ish at least.
So many restaurants put way too much stuff on their burgers - like you said, the tomatoes can make it slimey and slippery and hard to eat. I completely agree with you - KEEP IT SIMPLE!
Love it. The burger was literally put together in the pan. I’m trying this. No oily meat juices on a plate or tray. Lettuce and onion. Steam buns. I’m trying without tomato. I always seem to have a messy sloppy burger 💁🏻♀️
Here in Italy the mixture of Ketchup & Maionnaise is commonly used (with fries, burger, etc.), and is called "Salsa Rosa" - "Pink Sauce" (for obvious reasons...😸)
The best kind of Pink Sauce~ I use something similar on my burgers, but I'll usually add some yellow mustard, too. Results in a lovely salmon-pink sauce with a nice little zing to it.
Alright, I'm a smash burger partisan. I'm a toasted bun partisan. I'm a "get both sides browned" partisan. So, naturally, I'll need to try this completely wrong and probably delicious method.
I am no chef, but I have learned that over working your meat by prolonged patty shaping can ruin the texture of the meat. I now make a simple ball and just smash it on a hot skillet. OMG, what a difference. Suggest you give this a try.
Overworking means mixing it with your hand and squeezing the meat to incorporate other ingredients or whatnot. What he did was shape it, not overwork it.
Gotta say Frank - you're missing a trick here with the Pickles ; chopped into tiny pieces and mixed with the Sauce is the way to go, then it's easier to add when building your Burger, all in a single application - you get little zingy bits with every mouthful and no pieces falling out. Also adding a little Pickle juice into the Sauce is a Shake Shack tip iirc - love it.
Great video! Like you said, best part about it is you get to choose your ingredients! Everyone likes different styles, but the tips you gave on ingredients and cooking I found very helpful. Thank you!
Frank, i have a suggestion for the tomato on burgers... Personally i use confit tomatos for the burgers so i take out some of the moisture and sliminess that feels wrong in the burger Slice the tomato, put them in an oven tray with some olive oil, some salt and pepper and bake them on low heat until ready. By doing this it you end up with a better ingredient for a burger without having the drawbacks of the fresh tomato.
I'm a *huge* fan of Motz's Oklahoma Onion burger. I like the sauce and lettuce addition... not sure I want the pickles on that particular style of burger. Otherwise looks delicious - can't go wrong with caramelized onions on a burger!
Like the enthusiasm. Perfection, however is subjective to your back yard heroes. Technique, Escoffier has handed down, and may be deserved of a nod now and again.
These look great but I prefer a few other cheeses on my burger. Really solid method to follow though, cheers Frank. Its not for everyone but I like stilton (or Danish Blue) on mine
Wait, less than 7 minutes is 6 to 8 minutes? My friend, I'm not liking that math. However, wonderful , the simplicity of this burger is something we all need in our lives. My wife likes her buns toasted too. That tomato is taunting me. Cut them thin and salt them. Let them dry out for a few minutes, between 6 and 8. No longer slippery or slimy.
Did anyone else catch the burger twist to the side after the test bite 😮 to hide the well done center 10:35 ... it's ok, chef, we ALL make mistakes 👍 and when quality ingredients are used, well done taste great. 🍻
I'm trying to realize at what point in my life cheese above the patty when stacking a burger became the standard. Because it certainly used to be the other way, which is objectively better. Maybe I'm crazy.
Hey ... 6:19 ... You didn't show seasoning the burgers on both sides. Yet, the drop into the pan shows that you have seasonings on both sides. But, thank you for showing us these steps.
In the intermountain west (Utah, Idaho, northern Arizona) the mayo ketchup mixture is everywhere. Even available in packets at most burger restaurants and in bottles on the grocery store shelves. We call it Fry Sauce
Three Levels, but the Level 3 moves down instead Haha I'm kidding. Some things are just worth using store bought for. Things like phyllo dough for example
I didn't realize slapping the meat was better than trying to manually press/squeeze it. No wonder my burgers fell apart, totally guilty. Same with fully preheating the pan (I don't like the grease spatter so I keep it on medium which tends to make it soggy)
Decent video, I personally put a bit of pickle juice in my ketchup/mayo sauce and I always make my meat into balls and smash and season (after flipping) in the pan. Toasted buns are a must imo
One thing Frank did but did not mention, ONLY FLIP ONCE. Never flip too early, patience is key. Also, Frank, YOU EAT YOUR BURGER UPSIDE DOWN LIKE A MONSTER!!! just kidding… GREAT video!
Great job, Frank! There are some interesting points here. I will consider them for the future. One place where we differ slightly is forming the burger. I like to use a hamburger press. I found one that pairs well with the diameter of my preferred buns. P.S. WHITE CASTLE?!?!?!?
Those pickles aren't small :( they are average. I'm sure they have a nice personality too
Actually they look pretty big to me, they are funny too
What’s with the negative comments. It’s a burger. Easy to make. Don’t like it don’t make it. Thanks Frank. We love you.
It’s called criticism, We know you’re probably not used to that. And maybe if this video wasn’t titled “the best hamburger you’ll ever make” then it might not be so negative. I know for a fact I can make a better burger than this guy and I’m no professional chef.😂
@@nubgutter Judging food you haven't tasted seems like reviewing a book based solely on it's cover.
@@guyincognito3058 I have tasted burgers with mayo and un-toasted potato buns before hence why I said what I said so what you said is invalid and an assumption at best.😂
@@nubgutter I'm guessing you didn't listen to him whatsoever on why he likes it this way.
never listen to anyone who ends their sentences in crying emojis
I'm a simple girl. I see a video of Frank Proto, and I click it.
you must be easily impressed...lolol
"your meat isnt gonna stick to your hand if its cold"
words to live by, chef !
LMAO!! 🤣😂🤣
That's what she said
This video is a goldmine for an out of context montage
If you pull the last bun out of the package and it's on the verge of going stale, try this. At the stage you melted the cheese and put the buns on top of the burger, put a lid on the pan. Don't worry if squeezes the bun(s) a little bit or if it doesn't seal all the way. The lid will capture some escaping moisture and in about 60 seconds will steam your bun back to being fresh or fresh-ish at least.
I cant believe they don't call this series 'Prototyping' :D
agree
whats the real one here ?
Mmmmm.....I like that title
Since it's Frank I was expecting him to make his own buns as well.
He already has nice buns
And his own Garlic Aioli mayonnaise
Make his own flour and yeast as well.
He raised the cows
I feel like this video was recycled
Perfect burger. Even down to the lack of tomato. 10/10.
No. These are 6/10 at best.
@@cwg73160Can you post a video on your 10/10 burger? I’d be interested to see what it looks like
@@Rws4Life Yeah. No prob. Just search for literally any other video.
@@cwg73160 I double dare you to look at Kay’s Cooking burger video and say it’s better than Frank’s 😂
@@cwg73160 You ever seen Kay cook a burger?
So many restaurants put way too much stuff on their burgers - like you said, the tomatoes can make it slimey and slippery and hard to eat. I completely agree with you - KEEP IT SIMPLE!
Loved that technique of encasing the burger as it came out of the pan.
Solid burger, nice and simple.
Amazing to make many burgers as once without making a mess
Love it. The burger was literally put together in the pan. I’m trying this.
No oily meat juices on a plate or tray. Lettuce and onion. Steam buns.
I’m trying without tomato. I always seem to have a messy sloppy burger 💁🏻♀️
It’s simple. I see fee Frank, I click. 😊
Here in Italy the mixture of Ketchup & Maionnaise is commonly used (with fries, burger, etc.), and is called "Salsa Rosa" - "Pink Sauce" (for obvious reasons...😸)
Out in the Midwest we just call it "fry sauce".
We also use it in Croatia, it is common used😊
The best kind of Pink Sauce~ I use something similar on my burgers, but I'll usually add some yellow mustard, too. Results in a lovely salmon-pink sauce with a nice little zing to it.
Yeah. We call it ketchunnaise.
Mayoketchup in Puerto Rico. Great with tostones.
Straight forward. Great ingredients. What is more to love? I’m excited to try this
I Love Chef Frank Proto!! 💜
Alright, I'm a smash burger partisan. I'm a toasted bun partisan. I'm a "get both sides browned" partisan. So, naturally, I'll need to try this completely wrong and probably delicious method.
6:32 Wait, you're telling me I need a camera to cook these? I'm out.
lol
Toasted bun is the way to go.
I've been waiting for this burger tutorial for 5 years!
I am no chef, but I have learned that over working your meat by prolonged patty shaping can ruin the texture of the meat. I now make a simple ball and just smash it on a hot skillet. OMG, what a difference. Suggest you give this a try.
But then you get a smash burger. Not that it's a bad thing but it's different and in this video Frank is showing regular burgers, not smash burgers.
Overworking means mixing it with your hand and squeezing the meat to incorporate other ingredients or whatnot. What he did was shape it, not overwork it.
You're a great guy Frank, thank you for sharing your passion and knowledge!
Add a bit of mustard to the sauce, and chop the pickles finely and mix them with the sauce.
Also, a pinch of salt, pepper, a splash of apple cider vinegar and a squeeze of lemon!
Plus som horse radish!
Thank you Chef Frank!
Gotta say Frank - you're missing a trick here with the Pickles ; chopped into tiny pieces and mixed with the Sauce is the way to go, then it's easier to add when building your Burger, all in a single application - you get little zingy bits with every mouthful and no pieces falling out. Also adding a little Pickle juice into the Sauce is a Shake Shack tip iirc - love it.
And add 5% mustard to the sauce!
Great video! Like you said, best part about it is you get to choose your ingredients! Everyone likes different styles, but the tips you gave on ingredients and cooking I found very helpful. Thank you!
I love your videos!!! So many details and passion. Keep them coming ❤😅
Mix Mayo and Ketchup into his 'secret sauce' 😂 You mean the world famous Burger Sauce?
Love for frank 😘
Not that I’m complaining but this has got to be like the 6th or 7th burger Frank has made on Epicurious and his own channel.
Lorenzo's burger is what I like.
I see the Oklahoma burger a lot these days so I can understand why Frank would pick this
Frank is a national treasure
Yummmy!! I don’t normally like the In and Out sauce but I will be trying this.
Frank, i have a suggestion for the tomato on burgers...
Personally i use confit tomatos for the burgers so i take out some of the moisture and sliminess that feels wrong in the burger
Slice the tomato, put them in an oven tray with some olive oil, some salt and pepper and bake them on low heat until ready. By doing this it you end up with a better ingredient for a burger without having the drawbacks of the fresh tomato.
It's always a treat to see the new video is one of Frank's 101
Nice and simple burger. Looks delicious.
I'm a *huge* fan of Motz's Oklahoma Onion burger. I like the sauce and lettuce addition... not sure I want the pickles on that particular style of burger. Otherwise looks delicious - can't go wrong with caramelized onions on a burger!
Thank you Frank.
Like the enthusiasm.
Perfection, however is subjective to your back yard heroes.
Technique, Escoffier has handed down, and may be deserved of a nod now and again.
I Love Chef Frank
Love this channel!
something so simple done with care, precision and care! nothing better!!
If you like tomato de-seed the tomato and it makes it lees slidey
Also season the tomato, the salt will make it more juicy than slimy.
@@bryannorris8049idk why I never thought of this. Thanks
Less slidey? Ok sure cool why not?
You can also pat down with a paper towel before throwing it in the burger.
K Karen
These look great but I prefer a few other cheeses on my burger. Really solid method to follow though, cheers Frank.
Its not for everyone but I like stilton (or Danish Blue) on mine
Wait, less than 7 minutes is 6 to 8 minutes? My friend, I'm not liking that math. However, wonderful , the simplicity of this burger is something we all need in our lives. My wife likes her buns toasted too. That tomato is taunting me. Cut them thin and salt them. Let them dry out for a few minutes, between 6 and 8. No longer slippery or slimy.
Toasted buns > steamed buns.
Steamed hams
I thought you said we were having steamed clams.
steamed bbq pork buns are pretty tasty.
@@tachikoma-gg bet they’d be even better if they were toasted.
Found Frank’s wife
Putting it in a wrapper would solve the ingredients sliding around issue.
Solid Vid! Thanks!
Great burger!
Thanks ! def will try this out soon
Duke’s mayonnaise ❣️
Toasted bun brings great texture.
He looked so happy before that first bite
No lie I love u Chef Frank. I hate tomatoes but love tomatoe sauce.
looks absolutely delicious...you've given me some ideas...gotta try it...thanks for sharing.
Great job! Our tastes are very similar.
I like the sauce. I tend to use a honey barbeque with mayo for a sauce.
I prefer relish than dill pickles mixed in the ketchup and mayo sauce instead. I don't know why but I can't stand pickles sliced. I need it minced
Did anyone else catch the burger twist to the side after the test bite 😮 to hide the well done center 10:35 ... it's ok, chef, we ALL make mistakes 👍 and when quality ingredients are used, well done taste great. 🍻
Nice burger. I'd add bacon and egg along with the tomato and a brioche bun. But hey that's just me. Great burger Frank.
I had no clue I could buy tiny skinny pickles like that. Thank you Chef!
Respect. I like it. I do my burger different, but I like what you did. :)
Excellent!
glad I'm not the only anti -tomato on a burger person...
I'm trying to realize at what point in my life cheese above the patty when stacking a burger became the standard. Because it certainly used to be the other way, which is objectively better. Maybe I'm crazy.
I’m not taking any hate for Frank - we love him! 🫶🏼🫶🏼
Forgot mustard in the sauce a a a a
Burger looks magnificent though
Hey ... 6:19 ... You didn't show seasoning the burgers on both sides. Yet, the drop into the pan shows that you have seasonings on both sides. But, thank you for showing us these steps.
Great stuff.
That you bit the burger with the bottom on top is madness.
Great burger and technique. I would have liked to see bacon or mushrooms though.
I Love Love ❤️ Burgers...
Thank Frank ur the best...
Looks great, can't wait to give it a try. Only thing I'd change would be to mix some English mustard in with the ketchup and mayo.
I like this guy
In the intermountain west (Utah, Idaho, northern Arizona) the mayo ketchup mixture is everywhere. Even available in packets at most burger restaurants and in bottles on the grocery store shelves. We call it Fry Sauce
Spectacularly well edited!! That’s a mouthwatering burger 🤤🤤
Wait a minute! You ate the burger upside down! Heresy!
He didn't make mayo, Frank is evolving..
Three Levels, but the Level 3 moves down instead
Haha I'm kidding. Some things are just worth using store bought for. Things like phyllo dough for example
Chef....I needed this yesterday! :) I will try these techniques next time.
I didn't realize slapping the meat was better than trying to manually press/squeeze it. No wonder my burgers fell apart, totally guilty.
Same with fully preheating the pan (I don't like the grease spatter so I keep it on medium which tends to make it soggy)
Unless you like a sausage-like patty don't overwork the meat. It will get a spongy texture.
Decent video, I personally put a bit of pickle juice in my ketchup/mayo sauce and I always make my meat into balls and smash and season (after flipping) in the pan. Toasted buns are a must imo
You guys should make a bonus Cleaning section, where Frank (or other Chefs) has to wash the pan and clean the kitchen
YUM, YUM 😊 will give your way a shot. Looks very delicious.
The ketchunnaise, aka 1000 isles sauce - all time combo ❤
Lettuce on top, as it should be.
my dad puts Worcestershire sauce into the mayo and ketchup mix and some garlic powder.
This looks great
I hate when burgers have slippery toppings that slide all over when I’m trying to eat it so I can definitely agree with that aspect of the video
The best pickles, I need a jar that big.
One thing Frank did but did not mention, ONLY FLIP ONCE. Never flip too early, patience is key.
Also, Frank, YOU EAT YOUR BURGER UPSIDE DOWN LIKE A MONSTER!!! just kidding… GREAT video!
I wonder why he doesn't just use relish if he prefers small cut pickles. That's what I often do.
the fact that nobody is talking about him using fry sauce is blowing my mind
Idaho represent
it's pretty basic lol nothing impressive...
@@slimkdnvrwhole video is basic cooking😂
Since I started dicing my pickles my world has never been the same
FRANK!
holy salt batman
I've been waiting so long for this one
Best technique I've seen so far!!!
Great job, Frank! There are some interesting points here. I will consider them for the future.
One place where we differ slightly is forming the burger. I like to use a hamburger press. I found one that pairs well with the diameter of my preferred buns.
P.S. WHITE CASTLE?!?!?!?
Thats the perfect size for everything
Frank👑
Frank is the best