Basic thin burger patties, grill or pan
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- čas přidán 25. 05. 2022
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My previous recipe for thicc burgers: • Basic thick burgers, g...
**RECIPE**
ground beef that's at least 20% fat (1/4 lb, 113g per patty, I do two patties per person)
cheese slices (American cheese is probably best for thin burgers)
salt
pepper
garlic powder
clarified butter
buns
toppings (I do lettuce, raw sweet onions, pickles, ketchup, mustard)
If you don't have clarified butter, you can make it by boiling butter over low heat until it's boiled out most of its water and the milk solids are just starting to turn golden, 10-15 minutes. Strain through a paper towel.
If you're using freshly ground beef that has a loose internal texture (kinda like worms), it helps to knead the meat for a few minutes until it develops a tighter, pasty texture. This will help a very thin burger hold together as you cook it.
I like to cut a parchment paper square for every thin burger I'm going to cook. I divide the meat into individual balls, dip them in clarified butter, then press them into the paper, making them a little thicker along the rim than they are at the center, and making them considerably wider than I want them in the end. I like to season the tops with pepper and garlic powder, but no salt yet. With the paper, you can stack them up and put them in the refrigerator until you're ready to cook - they'll be easier to handle cold.
If you're cooking these outside, a charcoal grill is usually the best way to get the extremely high heat necessary for thin burgers. Make your fire about as hot as you can. If you're doing these inside, a wide cast iron pan over high heat is a good option, but be aware this is going to make a lot of smoke.
When your cooking surface is extremely hot, peel the burger halfway off the paper before carefully plopping it onto the heat. When the burgers are on, that's a convenient time to sprinkle on some salt - with a thin burger, I don't think it really matters if you season both sides lightly or season one side heavily.
When juice is starting to pool on top of the burgers, they're probably ready to flip. Scrape the burger from the bottom before flipping. If you want cheese, put it on immediately after flipping - American cheese is more likely to actually melt in time. When the bottom is brown, a very thin burger is almost certainly done on the inside, or will be done after it rests for a few minutes.
Toast the cut sides of the bun in the heat, but keep in mind they'll probably only need 10-15 seconds at these temperatures. Assemble and top your burgers as you desire. - Jak na to + styl
LOL "And here is the clarified butter.... and I'm going to dip my balls in it."
Sometimes it feels like Adam loves giving gifts to the YTP people.
Also a reference to The State, a freakin amazing sketch comedy show on MTV that folks of a certain age remember fondly
he is well aware of the poopers😂
@@deedeethedog05 The sketch where the "I'm gonna dip my balls in it" guy is at the last supper with Jesus is my favorite.
"Hot pulsating meat content"
"Hot, pulsating meat" - This is why Adam's one of only a few channels where I unskip with Sponsorblock
Let's just talk about Adam's incredible range fan. That thing is PULLING in the smoke.
Yeah, don't love the range itself, but that vent does the business.
People love him because his meat is pulsating
The whole block was affected, they all decamped to McDonalds. Nobody knows why.
Haha I also noted that
Good range fans are a godsend. I have a vent hood that does about as well.
I would love to see Adam do a video on burger ingredient stack order, where he makes a few different burgers all with the same toppings but layered in different orders to see how it impacts the eating experience based on which ingredients hit the palate first.
Food Theory did this
@@marie-louisegidius4815 That's cool. Would still like to see Adam do it but thanks for the heads-up.
@@marie-louisegidius4815 we need a MatPat-Adam Ragusea crossover
@@FlamenLion I just googled their ages and found that they're only five years apart, which is much closer than I expected.
Mat's like the oldest among the young people and Adam's the youngest among the old people.
Kenji did this
Hey Adam just graduated high school and I have pretty bad social anxiety so I sat alone at lunch. I would watch your cooking videos at lunch while eating my dry chicken nuggets (glad I don’t have to eat those anymore) and they always make me laugh and interested! Thanks Adam :)
awww...that was me in 2014... congrats on graduating :) and yay no more shitty nuggets!!
yea lol that was me too, i didnt know abt adam back then ~5 years ago (actually dont think he was making food content back then at all) but i also did a lot of eating alone in the halls watching youtube. solidarity ✊
hey!! i’m gonna be a senior this year, but i’m most likely going to be sitting by myself once again ._. can’t wait to not eat school lunch anymore tho!
That was me all 14 years of public school and then 4 years of college... I used to have extreme anxiety and it made my life extremely difficult. Now I still got it but it's manageable I guess you can say. I'm the supervisor at work so it's not getting in the way as much anymore.
From someone also struggling with social anxiety, socialization is a learned skill. Gotta practice (a lot) to get proficient unfortunately, it's really uncomfortable but your future self will thank you! No hate here just trying to give advice that works for me
It feels wrong to be watching this this early. I was just trying to revisit the french toast ep.
Lol
I started watching like 14 seconds after he posted, with only 4 others watching it before me. Not a damned thing wrong with early watching such good content from one of the best channels on the tube!
Lmfao it's 11:30 est time what you mean early
@@taylorracingco almost as if we're all in different time zones
@@annapreidl5843 They said that it feels wrong to be watching this early but Adam always puts out new videos around this time on Thursdays. Nothing wrong with what @sideways said.
Raw onion is the most delicious burger topping for me. Something about the crunch and the taste combined with the meat just hits al the right spots for me
Same for me. Cooked onions feel kind of redundant and become lost among all the other toppings. Not to mention they seem to really just add more oil to the burger than anything.
Yeah why are people hating? Raw onion is delicious, especially on burgers/in sandwiches
Same but i like it chopped really finely.
Garlic mushrooms and raw or lightly sweated white onion is a killer combo
I like both, neither are better to me, just different, i also like to smash the onions into the burger, you can get a mix of raw and slightly cooked onion, the thinner you slice the onion the faster it cooks and vice versa, delicious
Thin patty burgers are my favorite. This is almost exactly how I do the prep for mine. I do cast iron to really boost that maillard crusty crunch action.
bro never heard of smash burgers?
@@bjarnihjaltason1456 smash burgers are great but require some additional hardware
@@biggrocc19 Me: (slowly pulls out brick wrapped in foil)
@@biggrocc19No they don’t. I’ve made smash burgers at home for years with just a cast iron and spatula.
Suffering a bit with idiots in the comments. I feel your pain.
Honestly, it's so obvious that you have your brain engaged in what you're doing, it boggles my mind that anyone could imagine they have out-thunk you. Dunning Kruger I guess.
LOVE UR CHANNEL MATE :)
Okay
2:12 I was not expecting that lmao
Raw onions on a burger is one of the best pairings, I'll never get why people who like onions don't like raw ones on burgers. The burger and the bun are already soft and easy to bite through, the crunch of a raw onion adds really important texture and crunch that makes the burger so much better
And if you think the raw taste is too much, rinse the cut raw onions in water first (dry them off before putting them on the burger, obviously). For me, that raw onion bite + crunchy texture really makes the burger.
Plus, I like the strong flavour a little onion gives to the burger.
I like to slice them, soak them in a little water with some vinegar in it, then squeeze them and leave them on some kitchen towel. Takes the harshness away but they still have that fresh onion taste.
I agree raw onions are good, but I actually prefer pickled (red) onions as they add a lot of great flavor
@@mordekaihorowitz I love pickled onions and strong, pungent raw onion too
I love how Adam really puts effort into making sure a video is it's own thing. Like, even tho he explained how gas and electric stovetops can have different temperatures, he nevertheless mentions it in this and his thick burger video as well as other videos. Hope he tackles the use of pressure cooker one day, like he successfully tackled burger (even though he openly acknowledged some of their flaws when cooked at home).
This is why you're one of the most respected foodie person to me, little practical things like not peeling the burger off the parchment paper since heavily seasoning one side of the patty is basically the same to lightly seasoning both sides, is definitely important for us home cooks
There's no problem cooking it without great ventilation indoors, because you don't need a skillet that hot. Just like you only need to season one side, you only need a great sear on one side. First side will get seared well on moderate high heat, no excessive smoke. To get the second side as seared as the first you need high heat or more time like a thicker patty. The suggestion i make is, you don't have to bother. A thin patty is still almost all seared meat with just one great sear and one decent sear.
IMO, thin patties taste better than thick, and they are easier to do, not harder on a skillet.
completely agree, my family always does thin patties and never have any problem with getting a crust at least on one side and not setting our smoke alarm off
tru
Yeah, and indoors I also think you don't need to do that smushing thing. Smash burgers on a cast iron skillet can work really well with loosely packed ground beef. (I know Adam points out they are a different thing, but the effort/reward ratio is IMO a reason to choose smash burgers if you are cooking on a flat surface rather than a grill grating.)
I feel like you shouldn’t even cook thin patties on the grill, just on a cast iron or a skillet. My reasoning is that thin burgers are much better when you don’t knead the meat. The patty will be less uniform and may fall apart a little when cooking (which is why I don’t grill them), but those little air pockets help create the tastiest little crispy bits of burger. It’s like burger bacon. It looks much more sad in it’s kneaded form..
This reminds of the time when Adam's advice on sauteeing shrimp was to heavily color one side, then kiss the other side only as long as it takes to fully cook that shrimp instead of trying to get even color on both sides. Your reasoning is very similar except it's mainly to minimize smoking as opposed to stopping the shrimp from overcooking. Love it!
The out of context videos are gonna have a time with this one
“I’m gonna dip my balls in it”
Thin burgers made with the cheapest ground beef (lots of fat), dredged in flour, seasoned with salt and pepper, then fried in butter, are absolute heaven. Dredging in flour adds flavor that works well. It's my grandmother's recipe.
Tip: place the butter bowl in another bowl of warm water to keep the butter melted.
Great tip if you live somewhere cold, in most kitchens that wont be necessary as they're already hot
Hi Adam,
You did some great filming outside, the colors are amazing !! Especially around 7:00.
I know its not the biggest deal but I gotta say, the cinematography on this video is fantastic, as this is the first time I’ve watched one of your videos in my TV, it looks so visually appealing. And of course, I couldn’t get enough of your very high quality explanations throughout every video, helping me becoming a better home cook!
I love how knowledgeable you are! Lots of people pretend they are experts, but you can actually explain why you do things the way you do.
Something my dad has passed on to me is starting a charcoal grill with an element. Literally just an exposed heating element you stick into the charcoals until they’re coals. Purpose made for it, of course, not just one you tore out of an oven. You don’t have to move lit charcoal around and you can basically light any amount of charcoal. It takes a bit more time and electricity, but worth it. But I’ve also lived in an apartment, so if you want to do thin burgers at home get a small butane burner and a metal table. Stick that out on your porch or near a window with a box fan and you’re set.
Thanks for the tips!
I have been watching Adam for like 3 years now and i'm always surprised how he has kept his quality of videos really high, props!
One tip i'd give for melting the cheese is to put a lid on the pan right after you put the cheese on. Trapping the heat inside there really helps for me
i like to stick the top bun on at the same time, give it a bit of a steam
I find that my burgers never get the same kind of crust that I see in all the burger videos and I finally figured out why today. Turns out most commercially sold ground beef in grocery stores over here in New Zealand is at most 10% fat. I've recently invested in a meat grinder so I'm looking forward to being able to control the fat content in my burgers properly going forward
Thank you so much for taking the mystery out of a thin burger. I love the way a greasy spoon burger tastes of char but could never duplicate it. I can't wait to try this on my weber!
3:00 he must be doing this on purpose
Loving the RaguseARC Adam has gone through with burgers over the last few years
what is the arc? has he changed his mind?
@@MattZeefy yeah a couple of times over the last few years he’s offhandedly mentioned that the reason he hasn’t made a burger video was because he hasn’t been able to make them well enough at home and that there were too many things that go wrong when he makes burgers
Thanks Adam. Love the content. Info then justification + visuals on how to do it. Winning combination ! Kudos
When you made your Thicc Burger, I was really worried you weren’t going to do a Thin Burger video. From one Adam to another, thank you.
I stick with mother's thick burgers. When McDonalds appeared in my area, I found those things too thin and hockey-puck like. (Yes, I'm not young anymore)
8:44 this is the moment adam ragusea became a pirate
I have made thin patties using a tortilla press. It works amazingly well to get that crunchy beefiness and you get to stack 3 or 4 together for one burger.
Excellent idea.
Yes, same here. Fool proof with my cheap cast iron pan and dead easy.
Ahh, uber-thin patties, pretty common here in the Philippines!
@@andriealinsangao613 minute burger u meaning? hahahahahahaha i remember getting 2 of those with a small drink for a dollar n some change ofc egg on top costed extra... but quick on the go kinda snack! that was back in 2009 when i stayed there!
they also had store bought thin patties from a local brand but labeled as ulam burgers tho
@@jlee438 Yep! Though not only Minute Burger; almost every stall selling burgers have thin patties!
(P.S. I think the "ulam patties" you were talking about is CDO Ulam Burger?)
The outdoor shots looked really great on this video (so did the food)! Awesome color (and food).
Every once in a while I'm reminded I ended up here via Greatest Gen. This was definitely one of those times. Quality content, Adam. You are definitely the Shimoda today.
Been listening to the pod on Spotify and always waiting for another video to come up, doesn’t matter if it’s the info or recipe one. Gotta tell you Adam, you’re producing some quality content that I’m happy and proud to be a fan of!
Cheers from Israeli chemist 👨🔬
Some gas stoves have a built-in griddle in the middle, and these are pretty much the ideal use case for it, it makes them so much easier.
I've been waiting half my life for this video. Thank you, subscribed!
I prefer thin burgers but never had any idea how to make them successfully.
I've recently been making smash burgers with a makeshift flat top by putting my pizza steel on top of my kettle grill. 100% recommend if you've already invested money into those two things
tip when using a charcoal chimney, I hang the upper grill grate off the side of the grill and put the chimney on the bottom grate while it's preheating, that way you can just dump them out and put the top grill on without needing to go find an oven mitt (unless you just put it on top for the better camera angle lol)
One tip I love to do is to take the cheese squares (which my family calls cheese blankets) and fold the corners towards the middle making it a smaller square. This gives you a thicker layer of cheese that doesn't melt off the side of the burger.
Hey Adam, plates with divots underneath work well as an impromptu patty press for making thin burgers that aren’t *too* thin; and it you slap them down firmly enough, can get similar results to smash burgers.
this video was a life changer for me haha
i actually never had a two-thin patties burger on my burger adventures and smh it also escaped me that i could make THIN patties
i used pork ground meat and not clarified butter, made it on my good ole electric stovetop. honestly the ventilation wasn't a problem because of how little it took to make
(i had 300~ gr of meat, so each patty was approx 75gr)
cheddar (2 slices on each patty hehehehe), lettuce, mayo and homemade pickled onion (didnt have any other pickle anyway) and for bread i used a bun-looking cheese-bread my local bakery had at that time
(i did realized after that the double patty is an excuse for more cheese)
I made this last week and I miss it dearly already
thanks adam :)
Dipping them in clarified butter is an incredible idea holy shit
Also, what's the difference between thin and smashed burgers, taste and/or texture-wise?
I know Adam suggests it's completely different but in my opinion the only difference will be the taste from the coals. You obviously can't do a smashed burger straight over coals.
You could do the same clarified butter trick with smashed burgers and save quite a bit of effort by not having to roll them out, and if you have a powerful portable induction stove you could take it outside with a mains extension cord.
Probably cuz you smear a smash burger, creating seethru holes and lacy edges
More unevenness and crispyness?
@@mladizivko yes it'll definitely have more creases so more crispy bits.
I just made your thick burger recipe the other day, and now I want to try this one. I should probably do it outside though this time. Maybe have a cook out.
Adam is a blessing on CZcams he's by heart a university teacher and those kind of people that develops our knowledge and critical thinking.
Yes
Don’t worry about the complainers Adam! It’s amazing you do all of the filming, cooking, (and probably editing) by yourself and still knock it out of the park with every video. People should know you’re washing your hands lol.
I like the editing you did on this video. brighter, and subtle edits that make the video high quality. :)
Except for the volume turned up way too high on the audio
@@nobeliefisok9174 maybe just turn your volume down?
@@ashtinator1 You did not understand what I wrote, I am guessing.
@@nobeliefisok9174 well if it was sarcasm, I can't tell through that kind of text.
@@ashtinator1 Not sarcasm, and yes you did not understand my post. His video editing includes using software to increase the perceived volume much louder than other videos. This is a common technique in audio production, for instance a pop song intended to be played on the radio to mass audiences. Yes, it is a professional technique. But no, it does not lead to better videos. The technique is through compression, so that the peak volume levels are reduced, but raising the volume of all other signals in the audio. What you get is a less dynamic audio, with everything being "loud". CZcams only limits the maximum volume of a video, not the total volume.
Adam does this, and it is bad for consumers of his video having Adam's video being much louder, twice as much or more, than most videos that are being consumed. So when you as a watcher set your volume to a pleasant and appropriate loudness for content you are watching, when one of Adam's video plays, it is blasted much louder interrupting all other sounds in your listening area. Like I said, its a technique to demand greater attention by the listener, but it is also bad for the listener.
A great burger sauce is basically what you use anyway 1 part mustard, 1 ketchup and 2 mayo. You can add diced onions and/or gherkins as well.
I truly can not wait to try out this method on my grill on a hot day by the pool. Thank you always for the insight Adam.
These are the best burgers for grilling!!! I've made them 4 times since this video was released 3 weeks ago, and I'm making them again today
On the grill I usually put the lid on to add some smoke flavor (also helps melt the cheese) and use BBQ Sauce rather than ketchup (homemade so it is not too sweet). Sometimes we use pickled red onion rather than fresh onion. I liked the idea of clarified butter.
I have been really wanting to make burgers the same way as Shake Shack and I have tried with little success. This looks like a promising technique!
I was so happy when you said we'd be doing smashed burgers another day, and pickles are a must on almost all burgers.
I for once have relevant advice when watching one of these. Was experimenting with thin burgers last week. You can press your patties between a second sheet of parchment paper and peel it off after, then you get a nice flat burger, and it's easier to press the sides back in while your palm hold the top flat, so you get a perfect circular shaped patty, for aesthetic reasons.
I made bacon with my burgers so I used the bacon grease instead of the butter. And I did them in a pan, using this strange method I saw on a regional burger video. In that video they described a restaurant that fried burgers in a pan, until the grease from the burgers had pooled to the point they were basically frying floating burgers by the end of the day. People liked these fried burgers so much it became the restaurant staple to instead use tallow to supplement that grease base at the start (I used my bacon fat for this). So yah, fried hamburgers.
The whole "Gas high =/= Electric high" was something that took me a long time to understand. I see recipes call for "high heat" all the time and was so confused because I have only ever had an electric stove and you can't use high heat on an electric stove for basically anything other than searing steaks basically, it's too damn hot to do anything else (Or boil water if you are impatient). I spent my life manually adjusting down stove temperatures in recipes without ever understanding why everyone seemed to be so wrong.
It makes sense if they just assumed the default was gas stoves, which it probably is in some areas or as an actual chef.
I love raw onion on a burger. I use a Mandolin to slice them paper thin and stack them up. I also do this with burgers cooked with the onion on the grill.
I really love watching and listening to your videos Adam. I don't often end up cooking them but I do learn loads of things by watching them. Hope you do a smashed burger video where you show us how to make them at home. They seem kinda complicated to make.
Thanks for the tip about liquid pooling on top, and I agree 100% about pickles!
So pleased to see this video I've been smashing thin burgers for years... feel they are so much more satisfying than thick juicy burgers. Great Vid!
Absolutely. Love it. Loads of shops in the UK are starting to do smashed burgers now instead of the old British inch thick monstrosities. The difference is immense. I'd much rather have three thin, charred and quickly cooked smashed burgers than one big overcooked lump of dense beef
I'm convinced that a lot of people like thin burgers because they think that they have to cook a burger well done. If the middle of your burger is 165 F and grey and relatively tasteless then absolutely the crust is going to taste much better, so the more crusty surface area the better! I'd rather have a perfect medium rare center plus the crust. But it could be that you just like different things in food, in which enjoy what you like!
@@keithkannenberg7414 you can cook a thick burger sous vide to 120-125f and then sear it over a very hot flame to get a very nice thick burger, but for me the big advantage of thin patties is the huge amount of umami taste you get from that crust, which is obviously double that of one thick patty. Despite not being medium rare, a thin patty is cooked so quickly that it's still lovely and tender.
3:14
That was freaking great man. Don't let them get you down!
One thing I love about your channel is that there's not excessive jibber jabber. You get to the point and pack in a lot of information in a short video.The ones where you grew your own wheat and made a clay dish were wonderful.
Honestly I remember when I was doing research on burgers for myself, but this is honestly the most informative
Well done Adam! Charcoal is my favorite and we love the chimney starter. Where did you get your patio fire pit?
The people nagging at Adam about food safety are the same ones that tell you to try Slappy Jacks Chicken Shack down the street. The one that's failed its health inspection for six months in a row.
horrendously underrated comment
Adam! I just tried those burgers and they were SO GOOOD! Really the best home made burgers I’ve ever tried, and I’ve tried many (mine and others). It goes toe to toe with the best restaurant thin burgers too. Thank you! You’re awesome!
EDIT: forgot to say, I cooked them in a thick pan indoors at the highest heat on my gas stove, it eventually set off the smoke alarm even though I kept the windows and the fans on 😅 you did give us fair warning though. Anyways, worth it!
I REALLY love your burger compositions, I put mine together in the exact same way and with plenty of thich pickle slices-
I make thin double patty burgers at home on the stove often, I'll have to try using clarified butter!
I was watching Gordon Ramsay’s best burger recipe and he puts egg and bread crumbs and all that stuff. I used to mix things in also but I remember you saying to try putting nothing in since it’s not a meatloaf… you were completely 100% correct.
Gordon Ramsay should stick to French food and fish and chips.
Just tried this recipe at home. Only substitution was olive oil instead of ghee. The results were super tasty! Thanks for the recipe.
To make shaping easier, an old plastic lid from a canister of drink powder works very well. Just cover in something to prevent sticking.
I really appreciate you putting thought into were the toppings and condiments go. However I still have strong opinions about lettuce being on the bottom since I think it makes a bite taste more like a burger salad.
Adam I hate chewy and tough smashburgers when I get them from restaurants. This is the hottest take I've heard from you, and I watched the knife skills video. I respect it, it's valid. I will try this next time I make a burger, at that point you could season (not salt) the inside of the meat, maybe I'd even try to put onion powder in just as a test lol
Just made them. Delicious and they stayed nice and thin! I was never able to do that before. Thank you!
Looks awesome! My favorite toppings too.
1:17 was that even Adam 😳
It's brave to post more burger videos, Adam. Burgers are so common and ubiquitous that anything you do that is not the 'correct' thing will get you 20x more flame then normal lmao.
Well, as Adam implies here, for thin burgers, you *need* 20x more flame, so...
I remember a few years back seeing your garlic powder hack. Its a game changer!
I put my extra coals in first, then lit coals on top, I find that way I can cook immediately without unlit coals preventing heat from getting to my food. This is especially important in my cheap charcoal smoker, but helps on the weber as well.
Just in time for a four-and-a-half day weekend...and a lot of smiles from me in the office Wednesday when the co-workers ask how mine went! Can't wait to cook up some of these!
UPDATE: I cooked up some of these. And smiled a lot when my co-workers asked how my weekend went. My boss is a big grilling/home BBQ guy and didn't mind at all letting me waste a perfectly good half hour in his office talking burgers and the NBA playoffs. Thanks Adam!
Hi Adam, I'd be curious to know what you think of Worcestershire sauce as a burger seasoning like you have with the garlic powder. It's something my parents always did when they made burgers. Probably wouldn't work for these burgers with the fat covering the raw patties though.
Wouldn't it make more sense to incorporate the Worcestershire into a home made burger sauce?
My parents do the same so I would also like to know. I usually find it gross so I just ask for them not to season it with Worcestershire.
I use it fairly regularly, if I'm not grilling burgers or if I want grilled onion, I'll dash some worcestershire sauce in when my onions are cooking.
W sauce is basically a salty fish sauce. Add it instead of salt and it does make the burger have more water in it.
Adam is a great writer. These episodes are so efficient and easy to listen too.
"here's my clarified butter and.... im gonna dip my balls in it."
Love the seamless transitions to squarespace
Sweet raw onion is very important for that classic burger taste imo
Can you make "Flammkuchen"? It's basically german pizza
It is so good. Ham, leeks, and sweet onion is the best version in my opinion.
Assigning a nationality to Flammekueche should be avoided in order not to cause another war 😂
@@Raykkie also that region from which said food is from should just be called "The Area Which for Continental Peace Reasons Shall Remain Nameless"
@@NicoleEtJoelle gender spectrum is so passé, nationality spectrum is where it's at.
@@Raykkie True, but it's very Common in Germany
Great video on the thin burger brother! I prefer a thin burger rather than a big thick one. 👍🏼 I think it's a great alternative to smash burgers if you don't have a griddle.
Dunno if you''ll ever see this, but great job with the lighting in this video! Made my eyes very happy to watch.
I love how Adam never pretends to be perfect like other cooks on here. It really feels like an uncle who invited you over for dinner explaining his process.
Yes
I love raw onion on my burgers. But then I also prefer an untoasted (but fresh) bun =)
A game changer for me was a patty press I got from IKEA. It made the patty super firm and round and you could use the stencil to press down on the meat while cooking.
I mainly only do thinner, smaller patties now... main reason is I load it with lettece, tomato, raw onion, pickles, and sometimes even thinly sliced red pepper. With so many toppings it's easier to eat if the patties aren't so thick. Mayo on the bottom bun, mustard on the top. Delicious.
7:00 thank you! All these new fangled hip burger joints try to attract costumers by promising the biggest, thickest patties, but they just end up tasting so bland because the surface to mass ratio is completely wrong :( dont get me wrong, they're probably juicier than thin burgers, but the taste in burgers comes from the condiments and the browning of the meat, not from the amount of meat per burger.
Costumers work hard all day making clothes for actors, they need the extra protein.
What's the difference between a smash burger and a thin burger?
A smash burger is smashed while cooking and a thin burger is smashed before cooking
hey i just cooked those burgers for my family and they were amazing thank you for bringing them to my life😋
I use a carbon steel griddle on a gas stove for both smash and thin burgers (nice and large, not too heavy). I used to own a full sized gas griddle for my deck, but downsized to a 6-top and griddle plate (with a good range hood). My new setup works better than the old, mostly as it's easier to work directly in the kitchen, rather than carting ingredients outside.
I pre-form patties with parchment, but using a press of two cutting boards (or a cutting board and pot), making quick work of the 20-30 patties I make and freeze each month or two. Cooking the patties fresh is great, but frozen patties extend the cook time and allow for slightly lower temperatures with a very minimal change in quality (based on some side-by-side testing).
I use a bacon press instead of more oil (though that works too) to maximize the surface-to-surface mclovin while cooking. I also only season after cooking each side (salt, msg, pepper, sometimes paprika/garlic), mostly out of laziness. And, I agree about the raw onions, they're pure magic. Some raw and some cooked onions is also great, but jammed onions are a bit tired, unless you're replacing the ketchup with it. I'm also a sucker for fine shred lettuce and tomato, and a good amount of mayo, as well as some additional black pepper. Never enough pepper.
I always find it funny how things such as burger or pizza toppings are so controversial when we can just eat what we want and let others do the same lmao
Man, thank you, first time and worked out like a charm! Parents were happy and burgers themselves were very tasty.
Edit: I forgot onions tho 💀
2:13
I usually lay the burgers in the oil when it's 350 °F and take them out pretty quick, but your way seems pretty cool too.
I had never seen someone make thin burgers like this on a grill instead of doing smash burgers, could be the best of both worlds, I'll have to try it!
Very tasty!
Hey Adam, I'd love to find a way to grill burgers or veggies in my apartment that doesn't let me have a gas or charcoal grill. Pan-fried and broiled burgers are great but nothing quite beats the taste of food cooked over a flame.
Try smoke flavor or a cold smoker
Get a sous vide burner. Flat them out on a cast iron pan or something heat resistant. Follow his instructions regularly. Instead of the grill use that sous vide burner on high settings. And instead of 90 sec, you only need 30 sec with a good burner. Crispy outside, moist inside. :)
although its not the same, a well made smashed burger get loads of browned flavour similair to grilled burgers. Watch Kenji Lopez Alt's video "Late night smash burger"
you could use an electric bbq or indoor grill.
Cocktail smoker, get some good wood chips. Cook the burger in a cast iron pan. Turn your cocktail smoker on, put the tube in the pan and put as much smoke in that pan that you can without having it fly everywhere, usually putting a bowl over top of the pan. Leave the smoke going for like 30 seconds, let the bowl down so the smoke cant leave and keep your burner on the lowest setting and let the smoke penetrate the meat for like 5 minutes. It's great
Wow, those look really good! 🍔👍
Thanks for this Adam. By far my favorite food.