Hope these burger tips leave you feeling inspired for your next session my friends!! If you've got any golden burger tips of your own drop them down in the comments for everyone to see and as always HAPPY COOKING!!
this is a masterclass your probably the best culinary teacher on youtube ... you teach food theory and facts that apply across a spectrum ... your special ... thank you
Twenty years in a diner kitchen here. Excellent tips! Three other keys are griddle temp, not crowding, and resisting the temptation of smashing with the spatula after the flip. Griddle must be hot enough for the browning/caramelization (Maillard reaction), but not so hot as to blacken. Not crowding helps aid that browning and prevents your burgers from getting steamed (yuk!). And smashing/smooshing achieves nothing but a dry burger. Don't smoosh!!!! 😉 Thanks again for an excellent video, chef. P.S. Love how you let that beauty rest a bit before digging in. 👍😎
@@andew3873 No but as somebody who already knows a lot about making burgers and is looking to learn more, it's disappointing to waste 15 minutes watching a video with quite frankly basic tips. Also that wasn't a drop-kick.
Quick tip on the mayo - if you're not making enough for an army, you can do it with an immersion blender. Bonus points if you find a glass jar the stick fits in so you don't even have to move it once you blend it. Totally agree that homemade is a game changer, and it elevates a BLT to the next level as well. I'll never go back to the goopy store bought stuff.
Wide mouth mason jar and immersion blender. You can put all the of ingredients in a once as long as you: (1) put the immersion blender all the way to the bottom to "capture" the egg yolk; (2) blend for a bit and then slowly raise the immersion blender as needed to get the entirety blended together smoothly. Keeping the immersion blender on the bottom only allows a little oil to mix with the yolk at first basically replicating slowly pouring the oil into a food processor, etc. And when you are done, you already have it in a mason jar... add the top and pop in the fridge. Tip: You can pasteurize your egg (in shell) with sous vide if you want make it last longer. Or, you can add some fermented food/liquid and let it sit out for a couple of hours to start fermenting... and then put it in the fridge. The internet has pretty easy to find instructions on both. Edit: Only ingredient I wouldn't put in at the beginning is olive oil. If you want to add olive oil, hold back a portion of the neutral oil and make the mayo. Then add the olive oil and mix just enough to incorporate the olive oil. EVVO will go bitter if you use a blender on it for too long.
A tip if I may... lettuce on the bun then tomato. Even though your bun is so slowly and lovely toasted, it still gets soggy from the tomato. Made your shawarma recipe yesterday, it was the bomb! Thanks man, greetings from Germany 👍🍻
Only this guy here can take 20 plus years of professional cooking experience and translate it into easy to remember and apply techniques that people who really want solidly good Food can then incorporate into their everyday use. Another masterpiece for the books! Thank you so much.
There are a few others, in fact. I found a lot of amazing recipes i.e. from Chef John *food wishes* and Pailin Chongchitnant *Pailins kitchen* or *Hot Thai kitchen*. Or look at *Ethan Chlebowsky* 's "braising 101": it's never been explained to me this fundamental. If you can see the channels i'm subscribed to: I try to learn from the best.
I've had good luck using my food processor and very slightly frozen chunks of beef. Cut the beef into chunks, freeze until just stiff, then pulse in batches in the food pro until the beef is the consistency you want. This helps keep the fat from breaking down during grinding (since many of our home kitchen grinders aren't as sharp as they should be). Brisket makes great burgers, whenever it goes on sale I'll buy some for the smoker, and grind some for burgers.
Bro, I'm a pro sous and I LOVE your channel. Not only do you really know how to cook, but you're hilarious too. I've been a pro for several years and that learning process never ends. I've learned a ton from you, which is one of the reasons I keep coming back. Thank you for what you do, please never stop! Much
Thumbs up for the butter lettuce. Should be used and advocated much more. Nothing wrong with the "standard", iceberg lettuce, but butter lettuce is king.
I’m kind of ashamed that I’ve never invested in a meat grinder or pasta maker for the KitchenAid my fiancée owns. Fantastic feature, my fancy follicle free fellow!
No point in making that investment until after the wedding. Just being prudent. If the worst happens, you'll feel like an idiot with a pasta roller and meat grinder with no mixer to attach them to. And NO, they DON'T get the attachments after what they did! They can buy store-bought pasta and ground beef, which is all betrayers deserve. _(Just kidding. Happy nuptials!)_
i don't like cooking and i'm not good at it but i love watching people cook. it's crazy how they make something so awesome from lame bland items. i love when people can cook, i admire it. it's pretty dope, so i really appreciate your videos. maybe someday i'll learn but for now, i'll just enjoy these videos
1 thing i would add to the list is experiment with the order you stack your burgers. I was blown away by the differences it made by just stacking the stuff in in defferent orders.
Enjoyed the video. Although been an avid cook for 40 years, I love picking up tips like yours. Can't wait to try the mayo recipe. I'm a mayo and garlic freak! Also, many people like to toast the Buns with mayo so anxious to try your mayo that way. Also like the tips on not adding EVO too early/much to mayo. And not adding salt too early to tomatoes. It's these small things that separate good cooks from great cooks.
Been making mayo for some years now. I’m using an immersion blender in a small diameter, tall vessel.I skip the water, ‘cause I want my mayo to be quite firm. Everything goes in! The oil will float on top. Blender to the bottom! After about 30 sec, you can slowly start lifting it up. Mayo done. Then I can mix in other ingredients, like in Sonny’s secret burger sauce.
All great tips. When I started grinding my own meat, it was game changing. I use the same attachment, and always freeze it. Your onions, butter lettuce, and griddle cooking... This is essentially the same burger you would get at my house.
This is probably my favorite fridge attack that I've ever seen! It was truly beautiful. Also I'm def gonna try some of these tips, at the very least making my own mayo cause that seems ridiculously easy for how much better it is
This is such a great compilation of some of my favorite tips I've gleaned from many videos. And that burger looked incredible. I just had a silly smile on my face at the end. Definitely considering the Made In cookware, too. We bought Saladmaster stuff years ago, but this stuff looks great.
Looks great! And, i saw a neat little hack for that poor fridge today. A lady took the door shelves out of her dads dead fridge and hung them up in her mom's craft room for holding spools of thread etc. Made everything easy to see and get. Would work for spices , etc as well. Not the whole doors, just the part you keep your ketsup, dressings, etc contained so they dont fall when you open the door.
Definitely agree on the grinding your own beef thing. It cannot be overstated how much better it makes the burger. I did it for the first time with a combination of Chuck, boneless short rib, and I through in a few slices of fatty bacon to shore up the fat percentage to about 25 to 30. The resulting burger was orders of magnitude better than store-bought ground beef. It was like a completely different food. It was incomparable.
*+Gray:* I agree. You never know WHAT they're putting into the pre-packaged ground meat at the grocery store these days. And the butchers won't grind roasts & such for you anymore. Having a decent grinder and grinding your own burger & sausage meat is so satisfying.
@@ginawiggles918 yeah it's a shame. Butchery is nearly dead. They're nothing but glorified meat salesman now. I went to in the store butcher at our local high-end supermarket and tried to get them to cut me four one and a half inch pork chops and they just couldn't understand what I was asking. It's like they had no comprehension of actually cutting a piece of meat to order, to the point where I might as well have been speaking a different language. Not joking. The guy I asked even went talk to another one in the department and they were speaking and hushed tones back and forth about what I was asking and glancing over at me. It's like I was some kind of alien or something. What I was asking was really that foreign of a concept. So I guess it's up to us to do it ourselves.
I love all your videos. You're always straight forward and not afraid to share honest chef information. As far as the Made In pans. I bought a 10" carbon steel pan. I was so excited to get it, but I absolutely hate it. Absolutely everything I cook in it stick like crazy. I have seasoned it multiple times with the seasoning wax they sell, exactly how their videos show. I literally think water would stick in it. Unfortunately, I would probably never buy another Made In product. But I will continue to watch your channel!!
Hey man, no comment on made in, but specifically on carbon steel..I struggled at first as well. First thing, make sure you're using enough oil while cooking. You'll need to use more than you think at first. Don't heat it too fast. Start off medium low and then go up if you need more heat. Let it heat, then add the oil and let it heat. When you're done cooking, quickly clean the pan. Water or not. Heat to get rid of all water. Let it cool. Then add a very small amount of oil. Like quarter tea spoon. Spread itb with paper towels. Keep wiping. Put pan away. You do that with your cooking and it'll become better and better. It takes a lot of care to go fully non stick, but this will get you great results. Check out uncle Scott's kitchen here on TH-cam. It's a bit kitschy at times, but he has great tips are seasoning, care, etc. around carbon steel. Reddit /r/carbonsteel is also a great resource. It took me a month to get it. The made in wax sounds like junk, just use canola or something like that.
@@mattymattffs Thank you so much for your information. I will check out the channel you suggested and give the pan another shot. Gonna re season it with canola instead of the wax. I use flaxseed oil in my iron skillets and they are virtually non stick, eggs are a breeze. That's why I was excited about the carbon steel, basically an iron skillet just not the weight. Thanks again!!
@@SilverFoxCooking carbon steel is carbon steel, and cast iron is cast iron. one brand is different from another in like size and shape but the metal itself is the same. this is to say that if you already have a seasoning method that works on your cast iron just use it on your carbon steel too
@@SilverFoxCooking I would caution about using flaxseed oil at all, even keeping it at room temperature. It's going to rapidly oxidise when heated and will become a poison to the body, if it's not a poison to start with (cold pressed, fresh flaxseed oil is something that can be quite healthy). Even in the fridge, it will turn rancid in months.
I wasn't either, at least the dancing part of it I wasn't ready for. That part I found to be vulgar and disgusting with flakes of nausea sprinkled on top! :) But in spite of that I believe he's a good cook and produces quality videos minus the dance moves.
You turned me on to the Made-in nonstick pans and I bought the set of 3 about a year ago. I absolutely love them! When I placed my order I mentioned that you promoted them on one of your videos. 👍🏼👍🏼
it is worth mentioning that it's important to have the size of the raw meat bigger only when you use high fat (70/30 or 80/20), if you use 90/10 it doesn't shrink as much. so the size of the bun is fine, or slightly bigger.
@@PumpedChef: Grinding your own meat is the answer. Plus when you personally inspect every piece of meat that goes into your burger. No "mystery" meat or scraps going into your burgers. 🍔
Not me, I absolutely love it :) To me, that's the real onion flavor. But then it's just my opinion. And Lord knows I've got an infinite number of opinions :)
I mostly use my Lodge cast iron griddle to cook hamburgers. I love the little crispies it makes! I dice my onions and put them around the burgers so it all cooks together. Love grinding my own beef!!
hi i'm testing auto-generating chapters hope it's not too annoying :) 00:00:00 Intro 00:01:18 Ground Beef Preparation 00:02:38 Preparing and Grinding Meat for Burgers 00:03:55 Cooking Beef Patties 00:05:23 Preparing Onions for a Burger 00:06:35 Seasoning Tomatoes for Burgers 00:07:22 Making Homemade Mayonnaise 00:08:36 Cooking with Clarified Butter 00:09:25 Burgers and the Importance of Fat and Acid in Cooking. 00:10:36 Cookware Review 00:12:00 Cooking and Toasting Buns and Burger 00:13:25 Burger Review and Recommendations
Hey Sonny, i gotta say, It's so incredible that you're still able to show so much energy in your videos while having Chemotherapy treatments. I hope everything works out my man.
Love all your videos mate and that new non hair cut is on point but this mayo looks way too runny. Don't know if it is a country thing but in France if the mayo is not set we consider it failed.
Thanks! Perfect timing, I recently decided to start grinding our own beef and pork. Just one more step away from processed foods with unknown contents! Buying the meet from quality suppliers from humanely pastured animals free of hormones and antibiotics, etc. A world of difference!
Sonny, thanks for all of the tips! Excellent information and I will be ordering a meat grinder for my food stand.I am also going to try making the Mayo.
A major reason you should make your own mayonnaise is also because it's the base for so many good sauces. You can add more garlic, you can add smoked garlic, you can add fresh herbs or peppers. I love making mine with Chipotle peppers and lime juice.
After years of struggling with cheap meat grinders (including the attachment for my KA bowl-lift stand mixer ) I finally treated myself to the L.E.M. BiG Bite #8 meat grinder. (Amazon sells the complete line) It's changed my life. Grinding my own meat gives me the assurance that only MY choice of cuts (and no weird stuff) is going into my burger and pork sausage. I usually process less than 100 lbs of meat a year so the #8 was perfect for my needs. There are several good videos on YT to watch it in action.
Caramelized onions and sautéed mushrooms are my favorite burger toppings. Don't even need lettuce and tomatoes, even though those are the classic toppings. Caramelized onions and mushrooms takes every burger up 2 notches.
TDCC, you inspired me to make homemade mayo for the first time. Now I make this recipe at least twice a month, and sometimes with chipotle and lime. Thanks!
I've done the onions-in-water thing, and it does work, but I also like using a huge pan, plopping the burger(s) in it with quite a bit of oil, then laying down some onion-slices in the free area that's also oiled up. Takes the edge off by lightly frying them, plus lets them soak up some beefy goodness at the same time. I take them out when still firm.
I watched a video from a couple years ago the other day and that refrigerator was with you up in Colorado and it already had a few dents. I don't know the story, but it must have been an LG or Samsung refrigerator. Also, your dance moves are half-time worthy. For the high school on Friday night in TX.
Bro, you nailed it, marinating patties in Lea & Perrins. I use it and some garlic/herb/black pepper seasoning, and I get it real cold. Put it in the freezer even. W sauce is so strong, they don't need to marinate for long. This seems to help the patties not fall apart on the grill. Also, good old fashioned American cheese will glue any crumbling patties back together. The flavor from doing this is unreal.
Sonny, It's been a pleasure watching the evolution of your channel. All your recipes that ended up in my kitchen were amazing. I've adapted a ton of practices based on your stuff. I cannot wait until I guilty pleasure buy a chamber vacuum sealer.
Great tip about freezing the grinder. I agree the chamber vacuum sealer is good to have, I think it saves me money, as well as taking minced meat to another level. Plus I often sous vide the meat that was vacuum sealed, using the same bag.
Aight a couple of tips from me, a random dude on the internet that worked in high end burger restaurants, to make the classic “all American” burger: Assembly - mayonnaise on both sides, other sauce on the top bun, as you bite down the other sauce coats the rest of the burger, and it mixes in your mouth very well. Assembly 1.5 - Lettuce first, and then the tomato, pickles and then onion- your buns were BEAUTIFULLY toasted but 2-3 bites in and the last bite or 2 will be soggy, the tomato releases a lot of moisture when bitten, onion goes on last so it doesn’t slide around when you bite Acidity - you made a great point on it in the video, however Pickles are essential… well, it doesn’t HAVE to be pickled cucumber specifically, but something light, acidic and crunchy just transforms a burger and takes it to the next level Other than that I’m proud to say this is the best and most comprehensive video on burgers TH-cam has to offer
I make a steakhouse burger occasionally but requires some commitment...i start off by pickling a medium red onion Then pan sear a ribeye and use the fond to make a bordelaise sauce with shallot and a good red like malbec, shiraz, chianti work well but use what you like I start there burger process by prepping, baking and candying the thick cut smoked bacon I use a stainless fry pan or saute pan for all of the cooking aside from the bacon After the burger has been fried on both sides i stack it on top of a mound of red onion right out of the Mason jar... on top of the burger, i pour a teaspoon of the bordelaise sauce, sauteed portabella typically comes finished in the sauce when i make it and even if you don't like mushrooms I'd encourage you to take a leap of faith Gorgonzola is layered on top followed by the bottom bun and then layer the top bun making an onion steam burger tower... the onions only need a couple mins to caramelize so you can remove the top bun onto a plate and your hand and a burger flipper to flip the rest onto your plate Layer the strip(s) of candied bacon Top with fresh arugula and the top bun...a girl once broke up with me and said that was the best burger she's ever had and she'd miss that the most
When I was younger I preferred cheeseburgers as I’ve gotten older that grilled burger with lettuce or spinach with tomato ketchup or bq sauce hot sauce just makes my day
Enjoyed your tips for Burger making. I gotta try the home ground meat sometime. Speaking of gotta trys.... you gotta try this. 8oz 80/20 Beef Aged Cheddar Crispy Bacon Saute'd fresh jalaplenos slices Peanut Butter (pre warmed, put on bottom bun. Add enough so that it combines with the burger juice and drips from the bun) Brioche Bun This is the best burger I have ever had. Hands down. I owe my friend Brian for making me try it. Would have never thought this combinations would be so good.
I don't like a pink burger. No hate for anyone who does, I know it's not popular, I just don't like it. If pink meat is what I want, I'll get a steak. I want my burger at least medium-well. I like to take some caramelized onions and/or mushrooms (I know mushrooms don't really caramelize but you get the point) and mix them right into the ground beef. One onion per pound of beef is about right for me. With those in the mix, your burger will not be dry no matter how well you done it. And half your toppings are already taken care of.
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Hope these burger tips leave you feeling inspired for your next session my friends!! If you've got any golden burger tips of your own drop them down in the comments for everyone to see and as always HAPPY COOKING!!
i cant cook lol
Smash burger good
Lol love the 80s montage music
Another banger of a video my dude.
How is it that "cause if ya know, ya know" isn't on merch? I'm out!
this is a masterclass
your probably the best culinary teacher on youtube ... you teach food theory and facts that apply across a spectrum ... your special ... thank you
Twenty years in a diner kitchen here. Excellent tips!
Three other keys are griddle temp, not crowding, and resisting the temptation of smashing with the spatula after the flip. Griddle must be hot enough for the browning/caramelization (Maillard reaction), but not so hot as to blacken. Not crowding helps aid that browning and prevents your burgers from getting steamed (yuk!). And smashing/smooshing achieves nothing but a dry burger. Don't smoosh!!!! 😉
Thanks again for an excellent video, chef.
P.S. Love how you let that beauty rest a bit before digging in. 👍😎
1) 0:40 buy 80/20 beef
2) 1:05 grind your own mix
3) 4:23 account for shrinkage
4) 4:55 dimple the middle
5) 5:25 relax them onions fool!
6) 6:20 good lettuce
7) 6:40 season yo tomatoes sucka!
8) 7:30 mayonnaise from scritchy scratch!
9) 8:44 BUTTA BUNS
10) 9:25 fat and acid
14:00 fridge drop-kick
Great job 💯
Thanks, you saved precious minutes of my life. No point in watching this
@@OfficialAnarchyz No one’s forcing you
@@andew3873 No but as somebody who already knows a lot about making burgers and is looking to learn more, it's disappointing to waste 15 minutes watching a video with quite frankly basic tips.
Also that wasn't a drop-kick.
13:34 Grotesque twerking
Quick tip on the mayo - if you're not making enough for an army, you can do it with an immersion blender. Bonus points if you find a glass jar the stick fits in so you don't even have to move it once you blend it. Totally agree that homemade is a game changer, and it elevates a BLT to the next level as well. I'll never go back to the goopy store bought stuff.
Great tip! that definitely works and saves time on clean up as well
I made mayo for the 1st time not long ago. So easy!
army invades your fridge
Wide mouth mason jar and immersion blender. You can put all the of ingredients in a once as long as you: (1) put the immersion blender all the way to the bottom to "capture" the egg yolk; (2) blend for a bit and then slowly raise the immersion blender as needed to get the entirety blended together smoothly. Keeping the immersion blender on the bottom only allows a little oil to mix with the yolk at first basically replicating slowly pouring the oil into a food processor, etc. And when you are done, you already have it in a mason jar... add the top and pop in the fridge.
Tip: You can pasteurize your egg (in shell) with sous vide if you want make it last longer. Or, you can add some fermented food/liquid and let it sit out for a couple of hours to start fermenting... and then put it in the fridge. The internet has pretty easy to find instructions on both.
Edit: Only ingredient I wouldn't put in at the beginning is olive oil. If you want to add olive oil, hold back a portion of the neutral oil and make the mayo. Then add the olive oil and mix just enough to incorporate the olive oil. EVVO will go bitter if you use a blender on it for too long.
@@littlepotato2741 nice i made few jars of mayo
A tip if I may... lettuce on the bun then tomato. Even though your bun is so slowly and lovely toasted, it still gets soggy from the tomato. Made your shawarma recipe yesterday, it was the bomb! Thanks man, greetings from Germany 👍🍻
or mayo! Any fattty sauce will protect the bun and that's what he did here.
I made it two days in a row hahaha
Sorry.....no lettuce or tomato on a burger.Doesnt add anything more than something for t eye.
@@mikakivela68 texture 🤪
@@mikakivela68 simply untrue
32 Seconds in & I already *KNOW* the fridge is about to get it
When doesn't it Einstein?
It got it alright.... it got a hip thrust dance battle
The ref declaring The Fridge the winner of the dance off was obviously home cooking.
@@turkeydoctor5546 You seem fun to be around
@@thatdudecancook for some reason, your little hip thrust dance made me think of the video for Big Bad Wolf, by Duck Sauce
Only this guy here can take 20 plus years of professional cooking experience and translate it into easy to remember and apply techniques that people who really want solidly good Food can then incorporate into their everyday use. Another masterpiece for the books! Thank you so much.
Chef Jean-Pierre, AKA Chef Onyo is way better than this clown.
There are a few others, in fact. I found a lot of amazing recipes i.e. from Chef John *food wishes* and Pailin Chongchitnant *Pailins kitchen* or *Hot Thai kitchen*.
Or look at *Ethan Chlebowsky* 's "braising 101": it's never been explained to me this fundamental. If you can see the channels i'm subscribed to: I try to learn from the best.
I've had good luck using my food processor and very slightly frozen chunks of beef. Cut the beef into chunks, freeze until just stiff, then pulse in batches in the food pro until the beef is the consistency you want. This helps keep the fat from breaking down during grinding (since many of our home kitchen grinders aren't as sharp as they should be). Brisket makes great burgers, whenever it goes on sale I'll buy some for the smoker, and grind some for burgers.
Sonny always coming in clutch with the good cooking practices! I always learn something and improve my own arsenal of cooking knowledge!
The way that griddle fit onto the stovetop was super satisfying! It's like it was Made in collaboration with the stove to fit like a glove.
Other than that 1 sad slice of cheese, that burger looks amazing! Thanks for the tips Sonny!
Right? 😄
@@TobychaserTobychaser haha totally. That juicy burger deserved better. 😆
I agree, it needed two
THREE slice minimum. 2 American 1 spicy jack/provolone
@@iprey4surf couldn’t agree more!
Bro, I'm a pro sous and I LOVE your channel. Not only do you really know how to cook, but you're hilarious too. I've been a pro for several years and that learning process never ends. I've learned a ton from you, which is one of the reasons I keep coming back. Thank you for what you do, please never stop! Much
Thumbs up for the butter lettuce. Should be used and advocated much more.
Nothing wrong with the "standard", iceberg lettuce, but butter lettuce is king.
I have never enjoyed cooking vids so much....and such delish food! Just found the channel a couple weeks ago and I'm hooked.....THANK YOU! 🤗
I’m kind of ashamed that I’ve never invested in a meat grinder or pasta maker for the KitchenAid my fiancée owns. Fantastic feature, my fancy follicle free fellow!
you know what to do my friend!
Food processor good alternative until you get one. Just go slow!
@@Hi-TechHillbilly Solid tip! 👍 Thanks!
That's some A+ alliteration there, my friend.
No point in making that investment until after the wedding. Just being prudent. If the worst happens, you'll feel like an idiot with a pasta roller and meat grinder with no mixer to attach them to. And NO, they DON'T get the attachments after what they did! They can buy store-bought pasta and ground beef, which is all betrayers deserve.
_(Just kidding. Happy nuptials!)_
i don't like cooking and i'm not good at it but i love watching people cook. it's crazy how they make something so awesome from lame bland items. i love when people can cook, i admire it. it's pretty dope, so i really appreciate your videos. maybe someday i'll learn but for now, i'll just enjoy these videos
1 thing i would add to the list is experiment with the order you stack your burgers. I was blown away by the differences it made by just stacking the stuff in in defferent orders.
music and video speed when building the burger was glorious..it shifted my mood ..to simply happy
Enjoyed the video. Although been an avid cook for 40 years, I love picking up tips like yours. Can't wait to try the mayo recipe. I'm a mayo and garlic freak! Also, many people like to toast the Buns with mayo so anxious to try your mayo that way.
Also like the tips on not adding EVO too early/much to mayo. And not adding salt too early to tomatoes. It's these small things that separate good cooks from great cooks.
Been making mayo for some years now. I’m using an immersion blender in a small diameter, tall vessel.I skip the water, ‘cause I want my mayo to be quite firm. Everything goes in! The oil will float on top. Blender to the bottom! After about 30 sec, you can slowly start lifting it up. Mayo done. Then I can mix in other ingredients, like in Sonny’s secret burger sauce.
All great tips. When I started grinding my own meat, it was game changing. I use the same attachment, and always freeze it. Your onions, butter lettuce, and griddle cooking... This is essentially the same burger you would get at my house.
This is probably my favorite fridge attack that I've ever seen! It was truly beautiful. Also I'm def gonna try some of these tips, at the very least making my own mayo cause that seems ridiculously easy for how much better it is
This was so concise and exactly what I needed tonight! Thank you so much for explaining everything and why!
This is such a great compilation of some of my favorite tips I've gleaned from many videos. And that burger looked incredible. I just had a silly smile on my face at the end. Definitely considering the Made In cookware, too. We bought Saladmaster stuff years ago, but this stuff looks great.
Made-in rocks! Thanks for the kind words
Love the HEB product placement! Easily the best grocery store in my area, and it's not even close.
I’ve been meaning to get into bettering my burger cooking at home so this video couldn’t have come out at a more perfect time. Thank you for the tips!
Looks great! And, i saw a neat little hack for that poor fridge today. A lady took the door shelves out of her dads dead fridge and hung them up in her mom's craft room for holding spools of thread etc. Made everything easy to see and get. Would work for spices , etc as well. Not the whole doors, just the part you keep your ketsup, dressings, etc contained so they dont fall when you open the door.
That griddle rips. Got mine around black friday. Love your videos. Been debating making the jump to shave my head instead of the comb over.
Do it! Grow some facial hair to offset the bald head though. 👍🏾
Looks so freaking good! I won’t forget the Patty size and seasoning the tomato tips
I would love to hear the discussions your neighbors have regarding the fridge in the backyard of your place
Hopefully his neighbors are of the type that mind their own business.
Shout-out to the understated, humble, inexpensive, and delicious cut of beef: Chuck. We can always count on you!
Definitely agree on the grinding your own beef thing. It cannot be overstated how much better it makes the burger. I did it for the first time with a combination of Chuck, boneless short rib, and I through in a few slices of fatty bacon to shore up the fat percentage to about 25 to 30.
The resulting burger was orders of magnitude better than store-bought ground beef. It was like a completely different food. It was incomparable.
Truly the most important advice for a fantastic burger.
*+Gray:* I agree. You never know WHAT they're putting into the pre-packaged ground meat at the grocery store these days. And the butchers won't grind roasts & such for you anymore. Having a decent grinder and grinding your own burger & sausage meat is so satisfying.
@@ginawiggles918 yeah it's a shame. Butchery is nearly dead. They're nothing but glorified meat salesman now. I went to in the store butcher at our local high-end supermarket and tried to get them to cut me four one and a half inch pork chops and they just couldn't understand what I was asking. It's like they had no comprehension of actually cutting a piece of meat to order, to the point where I might as well have been speaking a different language. Not joking. The guy I asked even went talk to another one in the department and they were speaking and hushed tones back and forth about what I was asking and glancing over at me. It's like I was some kind of alien or something. What I was asking was really that foreign of a concept.
So I guess it's up to us to do it ourselves.
CREAM OF THE CROP. 8:59. OOOHH YEEEEAH! DIG IT?!
I love all your videos. You're always straight forward and not afraid to share honest chef information. As far as the Made In pans. I bought a 10" carbon steel pan. I was so excited to get it, but I absolutely hate it. Absolutely everything I cook in it stick like crazy. I have seasoned it multiple times with the seasoning wax they sell, exactly how their videos show. I literally think water would stick in it. Unfortunately, I would probably never buy another Made In product. But I will continue to watch your channel!!
Hey man, no comment on made in, but specifically on carbon steel..I struggled at first as well. First thing, make sure you're using enough oil while cooking. You'll need to use more than you think at first. Don't heat it too fast. Start off medium low and then go up if you need more heat. Let it heat, then add the oil and let it heat. When you're done cooking, quickly clean the pan. Water or not. Heat to get rid of all water. Let it cool. Then add a very small amount of oil. Like quarter tea spoon. Spread itb with paper towels. Keep wiping. Put pan away. You do that with your cooking and it'll become better and better. It takes a lot of care to go fully non stick, but this will get you great results.
Check out uncle Scott's kitchen here on TH-cam. It's a bit kitschy at times, but he has great tips are seasoning, care, etc. around carbon steel. Reddit /r/carbonsteel is also a great resource.
It took me a month to get it.
The made in wax sounds like junk, just use canola or something like that.
@@mattymattffs Thank you so much for your information. I will check out the channel you suggested and give the pan another shot. Gonna re season it with canola instead of the wax. I use flaxseed oil in my iron skillets and they are virtually non stick, eggs are a breeze. That's why I was excited about the carbon steel, basically an iron skillet just not the weight. Thanks again!!
@@SilverFoxCooking carbon steel is carbon steel, and cast iron is cast iron. one brand is different from another in like size and shape but the metal itself is the same.
this is to say that if you already have a seasoning method that works on your cast iron just use it on your carbon steel too
@@SilverFoxCooking I would caution about using flaxseed oil at all, even keeping it at room temperature. It's going to rapidly oxidise when heated and will become a poison to the body, if it's not a poison to start with (cold pressed, fresh flaxseed oil is something that can be quite healthy). Even in the fridge, it will turn rancid in months.
I liked the burger tips. I liked the embrassed boldness. Great work dude!
Looks really good. My favorite bun is a normal burger bun with sesame seeds...
Sesame seed, brioche.....or onion bun.
I wasn't ready for that fridge showdown 😳
I wasn't either, at least the dancing part of it I wasn't ready for. That part I found to be vulgar and disgusting with flakes of nausea sprinkled on top! :) But in spite of that I believe he's a good cook and produces quality videos minus the dance moves.
You turned me on to the Made-in nonstick pans and I bought the set of 3 about a year ago. I absolutely love them! When I placed my order I mentioned that you promoted them on one of your videos. 👍🏼👍🏼
it is worth mentioning that it's important to have the size of the raw meat bigger only when you use high fat (70/30 or 80/20), if you use 90/10 it doesn't shrink as much. so the size of the bun is fine, or slightly bigger.
Only a psychopath would use 90/10.
@@BlackJesus8463 in some areas 80/20 is harder to come by.
@@PumpedChef No way! smh
@@PumpedChef: Grinding your own meat is the answer. Plus when you personally inspect every piece of meat that goes into your burger. No "mystery" meat or scraps going into your burgers. 🍔
My new favourite channel!!! Hilarious and I'm learning some awesome new techniques that I can't wait to try!! Thanks mate!!
I kinda like the harshness of fresh onions on my burger.
Not me, I absolutely love it :) To me, that's the real onion flavor. But then it's just my opinion. And Lord knows I've got an infinite number of opinions :)
I mostly use my Lodge cast iron griddle to cook hamburgers. I love the little crispies it makes! I dice my onions and put them around the burgers so it all cooks together. Love grinding my own beef!!
hi i'm testing auto-generating chapters hope it's not too annoying :)
00:00:00 Intro
00:01:18 Ground Beef Preparation
00:02:38 Preparing and Grinding Meat for Burgers
00:03:55 Cooking Beef Patties
00:05:23 Preparing Onions for a Burger
00:06:35 Seasoning Tomatoes for Burgers
00:07:22 Making Homemade Mayonnaise
00:08:36 Cooking with Clarified Butter
00:09:25 Burgers and the Importance of Fat and Acid in Cooking.
00:10:36 Cookware Review
00:12:00 Cooking and Toasting Buns and Burger
00:13:25 Burger Review and Recommendations
I enjoy watching you more than anyone else on you tube Dude !!!!!!
You should try brushing some oilve oil mixed with mustard powder on the burger ;)
Hey Sonny, i gotta say, It's so incredible that you're still able to show so much energy in your videos while having Chemotherapy treatments. I hope everything works out my man.
Been watching his vids didn’t know he was going through chemo, all the best to him I love his vids an he seems like such a good person 🙏🏾❤️
Love all your videos mate and that new non hair cut is on point but this mayo looks way too runny. Don't know if it is a country thing but in France if the mayo is not set we consider it failed.
I really dislike mayo thats ultra thick but to each their own, also this sets in the fridge quite a bit after 2 hours
Great video. I've watched a bunch of your videos and they're all good; but I LOVE hamburgers. The onion thing is my favorite. I can't wait to try it.
Whats the difference between the "chewy fat" and the more firm one?
😢 and 😅
I freaking love this channel. That dance/flavor montage at the end was 🧑🍳💋
That piece of cheese looking kind of sad on there
Great video! The ending air humping thing was disturbing, but you gotta be you, and I am OK with that. Great video!
Thanks! Perfect timing, I recently decided to start grinding our own beef and pork. Just one more step away from processed foods with unknown contents! Buying the meet from quality suppliers from humanely pastured animals free of hormones and antibiotics, etc. A world of difference!
Sonny, thanks for all of the tips! Excellent information and I will be ordering a meat grinder for my food stand.I am also going to try making the Mayo.
A major reason you should make your own mayonnaise is also because it's the base for so many good sauces. You can add more garlic, you can add smoked garlic, you can add fresh herbs or peppers. I love making mine with Chipotle peppers and lime juice.
I truly appreciate the symmetry of cutting the burger in half through the center of the bite.
Love this channel. I also really love when you do the Sergeant Pepper thing
I'm heading on vacation next week with some family and YOU KNOW imma wow them with this!
After years of struggling with cheap meat grinders (including the attachment for my KA bowl-lift stand mixer ) I finally treated myself to the L.E.M. BiG Bite #8 meat grinder. (Amazon sells the complete line) It's changed my life. Grinding my own meat gives me the assurance that only MY choice of cuts (and no weird stuff) is going into my burger and pork sausage. I usually process less than 100 lbs of meat a year so the #8 was perfect for my needs. There are several good videos on YT to watch it in action.
Caramelized onions and sautéed mushrooms are my favorite burger toppings. Don't even need lettuce and tomatoes, even though those are the classic toppings. Caramelized onions and mushrooms takes every burger up 2 notches.
You the man, we all are your fans.
Hey man! Hope you’re doing well health and mental wise! You’re my favorite TH-camr
Slick video Sonny, best yet.
TDCC, you inspired me to make homemade mayo for the first time. Now I make this recipe at least twice a month, and sometimes with chipotle and lime. Thanks!
I've done the onions-in-water thing, and it does work, but I also like using a huge pan, plopping the burger(s) in it with quite a bit of oil, then laying down some onion-slices in the free area that's also oiled up. Takes the edge off by lightly frying them, plus lets them soak up some beefy goodness at the same time. I take them out when still firm.
I am getting hungry now.
All these details end up making a big difference in the end.
I watched a video from a couple years ago the other day and that refrigerator was with you up in Colorado and it already had a few dents. I don't know the story, but it must have been an LG or Samsung refrigerator.
Also, your dance moves are half-time worthy. For the high school on Friday night in TX.
Bro, you nailed it, marinating patties in Lea & Perrins. I use it and some garlic/herb/black pepper seasoning, and I get it real cold. Put it in the freezer even. W sauce is so strong, they don't need to marinate for long. This seems to help the patties not fall apart on the grill. Also, good old fashioned American cheese will glue any crumbling patties back together. The flavor from doing this is unreal.
Absolutely love your videos. Thank you. I have seen so many videos and you are top of the bunch
Sonny, It's been a pleasure watching the evolution of your channel. All your recipes that ended up in my kitchen were amazing. I've adapted a ton of practices based on your stuff.
I cannot wait until I guilty pleasure buy a chamber vacuum sealer.
I grind my own brisket into burger patties, and it is incredible!
Yes, I like brisket too.
That burger is a thing of beauty.
That onion in the ice water tip is a gold mine!
Damn that was amazing! Love the details about the food you’re using and why they work well with the dish instead of, “just add this,”
I love your videos so much man! I really want to start making my own mayo. It looks super easy.
I love my onions to be armed. Thick slice of raw yellow onion, mustard, pickles, american cheese. Every time.
Just made this mayonnaise and I definitely believe this dude can cook
Best ending yet. Too funny. Great video, thank you.
Great tip about freezing the grinder. I agree the chamber vacuum sealer is good to have, I think it saves me money, as well as taking minced meat to another level. Plus I often sous vide the meat that was vacuum sealed, using the same bag.
Loved those tips!😂
Thanks for yet another inspirational video, Sonny!
I like to mix pickle juice into a bit of mustard and mayo and use that as a burger spread to dope the bun.
Aight a couple of tips from me, a random dude on the internet that worked in high end burger restaurants, to make the classic “all American” burger:
Assembly - mayonnaise on both sides, other sauce on the top bun, as you bite down the other sauce coats the rest of the burger, and it mixes in your mouth very well.
Assembly 1.5 - Lettuce first, and then the tomato, pickles and then onion- your buns were BEAUTIFULLY toasted but 2-3 bites in and the last bite or 2 will be soggy, the tomato releases a lot of moisture when bitten, onion goes on last so it doesn’t slide around when you bite
Acidity - you made a great point on it in the video, however Pickles are essential… well, it doesn’t HAVE to be pickled cucumber specifically, but something light, acidic and crunchy just transforms a burger and takes it to the next level
Other than that I’m proud to say this is the best and most comprehensive video on burgers TH-cam has to offer
Skip the mayo, use mustard on both sides of the bun. Yes, some pickles would be top notch.
I’ll take one!!
Hold the tomatoes AND onions!!
I make a steakhouse burger occasionally but requires some commitment...i start off by pickling a medium red onion
Then pan sear a ribeye and use the fond to make a bordelaise sauce with shallot and a good red like malbec, shiraz, chianti work well but use what you like
I start there burger process by prepping, baking and candying the thick cut smoked bacon
I use a stainless fry pan or saute pan for all of the cooking aside from the bacon
After the burger has been fried on both sides i stack it on top of a mound of red onion right out of the Mason jar... on top of the burger, i pour a teaspoon of the bordelaise sauce, sauteed portabella typically comes finished in the sauce when i make it and even if you don't like mushrooms I'd encourage you to take a leap of faith
Gorgonzola is layered on top followed by the bottom bun and then layer the top bun making an onion steam burger tower... the onions only need a couple mins to caramelize so you can remove the top bun onto a plate and your hand and a burger flipper to flip the rest onto your plate
Layer the strip(s) of candied bacon
Top with fresh arugula and the top bun...a girl once broke up with me and said that was the best burger she's ever had and she'd miss that the most
Great video, delicious burger and wholesome process! Subbed.
When I was younger I preferred cheeseburgers as I’ve gotten older that grilled burger with lettuce or spinach with tomato ketchup or bq sauce hot sauce just makes my day
Best refrigerator sequence yet my man! 13:59
Enjoyed your tips for Burger making. I gotta try the home ground meat sometime.
Speaking of gotta trys.... you gotta try this.
8oz 80/20 Beef
Aged Cheddar
Crispy Bacon
Saute'd fresh jalaplenos slices
Peanut Butter (pre warmed, put on bottom bun. Add enough so that it combines with the burger juice and drips from the bun)
Brioche Bun
This is the best burger I have ever had. Hands down. I owe my friend Brian for making me try it. Would have never thought this combinations would be so good.
That is an epic Burger instructional video. Excellent tips, I learned many things that I know I will use. Thank you!
Love this series!
I do care for your recipes, but your fridge attacks are definitely my favourite!!
I don't like a pink burger.
No hate for anyone who does, I know it's not popular, I just don't like it. If pink meat is what I want, I'll get a steak. I want my burger at least medium-well.
I like to take some caramelized onions and/or mushrooms (I know mushrooms don't really caramelize but you get the point) and mix them right into the ground beef. One onion per pound of beef is about right for me. With those in the mix, your burger will not be dry no matter how well you done it. And half your toppings are already taken care of.
I was surprised that your quick burger sauce didn’t make it to this video. A game changer for me that sauce!🤤
You are an amazing chef, thank you for sharing your talents
I told myself I would never see the perfect burger video on YT, I stand here corrected.
Phenomenal!
another tip: you can use a tortilla press to shape really thin burgers. my favorite way to do griddle burgers 😋
😂 Your end Dance was hilarious!!! 😂😂
Liking this video for you getting your beef at HEB.
I am going to imagine this sequence 13:34 every single time I thoroughly enjoy a delicious top tier burger. This made me subscribe :)