You are the reason I can cook so good. I made lots of your recipes and my family thought I store bought it when I learned from you how to cook it. Thank you
My favourite trick when caramelising onions for different recipes is to aggressively caramelise the onions and then add red wine (preferably dry, because there is already enough sweetness in the onions) and reduce. I do it for every burger and every pizza and it is unbelievably delicious.
I love the quick shout out to Ethan Chlebowski. Both of you produce the best down-to-earth cooking videos on TH-cam and it's awesome to see you complimenting one rather than competing. We all win when that happens. Awesome video. Keep up the great work Mike!
@@carlovigna3545 Ethan does give Mike shout outs: th-cam.com/video/rR8oA5ACqPg/w-d-xo.html @1:25 shouts out to Mike for bread making video th-cam.com/video/0boZvBnzQzc/w-d-xo.html shouts out Mike in the comments of this video
You're kidding right? Ethan claims to have healthy recipes which are anything but and he makes most of his videos about copy cat recipes, which aren't even done well.
@@SadisticStang yeah he’s a pro home cook, that’s what pro home cooks do - create recipes that others have already created in a way that people at home can replicate. He’s not an executive chef. Honestly, I’ve found his recipes to be very helpful in creating better tasting meals. You’re definitely spot on with the healthy cooking part of it. Very rarely is it actually a nutrient dense dish. Still delicious though. As for not doing them well, yeah he screwed on on the video where Mike and Ethan did the 15 minute recipes for one of his dishes. But even Mike agrees he’s a pro home cook. And, imo, it shows that the dish doesn’t have to be perfection when cooking at home. I still loved it.
We do exactly this with a burger patties through our restaurants, a useful way to portion and size your patties is to weigh, and roll with cling wrap like you would with compound butter, set I fridge then just cut as needed.. great technique for anyone to learn
I must first start by saying thank you. I used to think I was the bomb at burger 🍔 creations now I realize I’m not worthy. I have been doing my own meat mix for a while as well as the onion and selection of the seasonal tomatoes. The homemade brioche with the tangzhong and the pickles as well as the aioli makes this really over the top. My sister which is a very accomplished cook is coming for a visit and I can’t wait to step out of the shadows with some new tricks.
I came back to this video because I started watching your videos with this studio kitchen and I realized that I haven’t seen this kitchen in a while and never heard an explanation about it. Just so you know, this kitchen inspired me to build my kitchen in a similar way
Awesome recipe - I've made some experiments myself, specifically because I always got heartburn after eating burgers. I got exceptional good results with 3 specific spices that I use for the meat and sauce (learned that from japanese and korean chefs) which are fennel, tumeric and galangal (or ginger). Not only does galangal/ginger have the ability to highlight meat and savory flavors, but it also helps your stomach. Tumeric and fennel also calm the stomach and prevent hyperacidity while not having too much impact on the overall flavor if you use them for a burgersauce /mayo.
For the mayo: if you have a hand blender then just add everything together and whisk. The speed of the hand blender is fast enough to create the emulsion.
but i believe even with a stick blender, you still need to add oil gradually? i've seen ppl try to put in all the oil they need at once and go at it with a stick blender and the mayo doesn't come together. and if it's not already emulsified, using a stick blender at higher speed would split it even more.
@@insoserious so the only thing that I've tried is for one cup of oil. It works every time. Egg in first, seasoning + other additions then pour the oil on top. More than that you'll have to try for yourself.
@@insoserious Kenji shows how it's done using an immersion blender, and the trick is a tall vessel just wide enough or a touch more for the blade of the immersion blender to fit into and do not use olive oil, a neutral oil like vegetable oil instead as olive oil can turn bitter with the super speed of the stick blender. Start at the bottom of the vessel after all the ingredients are in the vessel, to get it going, then pulse the stick up and down a time or two until it completely comes together. he shows how in Serious Eats Go here to watch. th-cam.com/video/c7kYiEB4ogY/w-d-xo.html
Picked up a couple of new burger tricks, thank you. I grind my burger meat in my food processor, works great. Always cook them in my cast iron skillet.
Pro tip: try not salting your patties until just before cooking them. Found this tip on Seriouseats and results were great. If you're looking for some extra freshness, try making garlic sour cream (or better creme fraiche): really easy and delicious on a burger. Also, salting your tomato works wonders. Great video!
Look up the term "dry brine". I know Kenji Lopez covers it on serious eats as well. If you give it time for osmosis to take place, it'll change the way you cook some proteins.
@@hicksta1 Hey Stephen! I understand the concept, but this doesn't work with ground meat. It will make its texture like a sausage. In other words, not what you want for a juicy burger.
"You never have to add additional sugar to caramelized onions..." Thank you for this little tip!!! I can't believe how many caramelized onion recipes tell people to add sugar to the onion in order to "bring out" the natural sweetness from the onions. The sugar's not actually coaxing out any more natural sweetness from the onion, it's making under-browned onions taste sweeter, and it's done simply as a time-saver.
Caramelized onions take a lot of time to caramelize and the excuse for sugar is to save time when you own a restaurant, but as you can see, you can make this recipe and save it for later, I think that is what restaurant owners should do, I would never use sugar to make caramelized onions.
I personally always favour raw onion, or just lightly grilled one. Also one of the best sauces is just homemade mayo with Korean chili paste. And if you want to go super fancy, make some unami ketchup to go with it on other bun. I regularly make smash cheese burgers with those condiments, then I just add onion, pickles and rucola. Pretty much perfect burger.
Hey Mike! I wondered if you could, by any chance, make a video about how to manage your food for the week for students/recently empancipated people. I am starting to love the proccess of cooking my own food and I'm moving to my first own home, so I figured you would have the perfect advice for me since I will probably have one full day of cooking availability a week (at most). Thank you in advance from a recent Spanish viewer :)
🔨 Nail on head!!🙂 I have food sensitivities that give me almost immediate arthritic type pain. If anyone would have told me that eating 90% home made food TOTALLY eliminates life altering leg pains... I would have never believed it! THE other big difference was no corn products-especially corn or hydrogenated oils. Olive, grape or flax seed oils are great. My spice cabinet became the biggest element in my kitchen, along with only homemade sauces and dressings. Any other grocery products must be 5 (RECOGNIZABLE/PRONOUNCEABLE) ingredients or less. DAMN... Now I'm hungry for a burger.
Similar here, but not so severe. I feel a bit "out" here after eating supermarket bread products. (More so after eating supermarket /industrial pastries, donuts, cookies and their other baked sweet goods. For me, it has to be something in their "shelf life extenders". I can, however, eat the Walker's plain shortbread cookies - only three ingredients, flour, butter, sugar.)
Totally. When I go out for food in a restaurant or McDonalds, i always feel very sluggish and sometimes achy from eating burgers. Never had the problem with homemade burgers even with supermarket mince. But it's defo worth grinding your own or getting the mince from a butchers and making them. Similar with the buns, supermarket and restaurant buns are always packed with preservatives and never taste fresh and clean.
I've been making some amazing burgers with store bought ingredients after a lot of experimentation. I start with a big Martins sesame bun and I leave the two buns connected so when I eat the burger nothing falls out the end. So far the best American cheese I've found is Land O Lakes from the deli. I alternate between frozen patties and freshly ground beef but i make a sauce with a small amount of ketchup, a 3x more mustard, a bunch of mayo, a bit of pickling juice, and cayenne pepper to desired spice level. The result is a burger that I prefer over all fast food chains
Looks fantastic ! But as a guy from south of france, that is not an aïoli :) : We add the garlic at the very beginning (with the egg yolk) because it helps to emulsifying way better. And there are only 3 ingredients : garlic, olive oil, egg and maybe a bit of lemon juice.
only thing i will critique is the caramelized onions. they can definitely be caramelized longer for an even sweeter creamier flavor. But i guess its personal preference. great looking burger. will have to try
Just wondering if the long salt cure causes the patty to get a bit sausage-like in texture? We keep getting told by the burger aficionados that we need to salt our burgers late in the cooking process so that they don't bind and remain crumbly on the bite. I personally don't mind a bit of sausage-like snap in a burger patty but usually mix in a little salt during shaping. Am wondering whether your technique might be the best of both worlds. They certainly look on the money.
It's the cure, but also the way he ground and then mixed it. His meat was way too soft when it passed through the grinder, and then he overmixed it and pressed it into the mold, and again to spread it out. For your burger to have a less sausage-like texture you gotta treat it much more loosely: 1. Make sure your meat spends at least 30 mins in the freezer before it goes into the grinder. 2. Add your cubes of meat in randomized order into the grinder. Don't go one type at a time. Let the grinder mix it for you. 3. Use the coarsest setting on your grinder. 4. Form the patties by gently pressing them into shape, while also trying to keep it as loose as you can. 5. Don't use anything except salt on your burger. Black pepper will burn during the sear, and that's not very tasty. You can add some right before you top it with cheese, that's a great window.
That looks like an amazing burger. I went through a stage in my mid to late 20s when I swore off beef. Now that you mention it, that was about the same time my metabolism was changing as well so that probably had something to do with it. Before I turned 35 I was back in big time with beef, and I definitely agree - know where your beef is sourced. I get all my beef from a butcher who knows all the farmers that his grow his beef. I'm also fortunate that I live in an area where some locally owned restaurants turn out some amazing burgers.
You are correct, burgers aren't bad for you, bad ingredients are. Then skip the soda and fries..., well maybe the fries on rare occasions (good ingredients) and then you can enjoy a good burger more often. Love your work. You bring real value to my time spent with you.
Wow! I love brioche buns! I recently visited a popular german mennonite bakery in a little town called Niagara On The Lake the lake. I bought a brioche bun that had a soft cooked egg in the middle with bacon and cheddar cheese on top of the egg. It was undercooked but a good idea, nonetheless.
It's a sad day...when a (great) video like this gets made 😞 I remember a time when eating a restaurant burger didn't make you feel gross.... Great channel... Helps me cook 100% home made 👍
@@KRYMauL I would say the fundamental issue is that big business took over farming and gave us industrial farming with low standards. This wiped out a lot of family farms or converted them to big business practices. Soil health on most farms giving us our food is really horrible and even people selling at farmers markets may not have great practices, which leads to less tasty food. For example, it is common for eggs to be marketed as "chickens raised on a vegetarian diet" as if that is a selling point. Chickens are not herbivores, though. Their eggs and meat are far tastier when they have a diet that includes freely foraging for insects. In Europe, you can find good quality food in supermarket chains because the standards for large-scale farming are generally higher. At least in the US there are farmers catching on, but the trick is to figure out how to find them and order from them.
Absolutely loved it. The one thing I would change is to add a little bit of bone marrow to those burgers, either while grinding or while cooking them. It's a game changer.
Video idea. If we eat seasonally, what's good food to make in the winter time? I live in the upper midwest and I don't think there is much in season in the winter months other than root vegetables.
Perfect "healthy" burger. Iam fortunate to have a burger restaurant around the corner that basically does everything from scratch and sources local/organic/seasonal and real good quality
Did you cool down the boiling water before adding it to the jar? Seems like it could break the jar, you didn't mention if we should let it cool first or not.
Try this home made Catsup 6 Ounces tomato puree, 1/3 cup chopped green chili 3 1/2 Tablespoons finely diced onions 2 Tablespoons apple cider vinegar 1 bayleaves 1 whole cloves 2 1/2 Tablespoons Sugar Dash garlic powder Dash cayenne powder to thicken: simmer for one hour Supposed to be like Michener’s Sauce
When Mike says "holy shit.... WOW!!!" you knew it was good. That burger recipe would be at least one a month for me, but I admittedly lack on discipline when good food is involved. Thanks for sharing...
Caramelised onion tip: If you cover the onions with a lid or foil for the first fifteen minutes they will steam and soften much more quickly and be much easier to manage. Courtesy of Stephanie Alexander's 'The Cook's Companion'
Fantastic book I spent a fortune buying it in the UK. Its brilliant and I love the fact that like Nigella Lawson's How to Eat there's no fancy pictures.....
The grinding process incorporates the outer layer of the meat cuts, where the bacteria is, into the general mixture, so you no longer know where that bacteria will be, it won't just be "on the outside", so you can no longer safely leave the middle of a homemade burger pink, it just didn't get hot enough to be totally safe. I should add that I loved this video and hot damn that looks good etc.
What do you think of using salt long before you cook the patties? I tried salting them instantly vs an hour before and I actually found the instant salting paddies broke down easier in the mouth (better in my opinion)
Salting it just before it cooks does make it break down easier. J Kenji proves this in Burger Show. Apparently the salt messes with the proteins and gives it a sausage-like consistency.
This looks good, though not all of us have the means of a meat grinder handy, though there are hand cranked ones available still I think, however, a food processor should work in a pinch, just pulse until roughly chopped should be fine, otherwise, you risk it being too finely ground. That said, I am liking my burgers more basic, cheese, salt/pepper before cooking and maybe some mustard on a decent bun is all it needs now. I will cook either on the grill or on the stove in a cast iron skillet (or carbon steel) and it's quite good. A good suggestion, as Kenji Lopez Alt does is put a slight divot in the top of the burger as it'll dome up when cooked. Keeps the patty relatively flat.
As a fellow french viewer and a fan of aïoli I have to speak about yours. The only ingredient that goes in for a real aïoli are olive oil and garlic. Nothing else. You do it with a mortar and a pestle first then you can whisk it if needed. What you did there is more like garlic mayo, nothing wrong with that, it's way easier to make and it taste good but it's not aïoli. Anyway, I love your stuff and learn a lot of things from you, thought I teach you one in return :D
the way i make sure i don't get knocked out after a meal is by eating very little carbs. what we know as "food coma" should really be accurately renamed "carb coma". the sugars released from carb digestion, and the insulin our body releases to cope with it, make you peak and then crash. as we get older, the crashes come sooner! but when i eat a high protein low carb meal, my alertness levels stay steady and high. i love how i feel on low carb. would you consider making your bread buns with a low carb flour?
For the most tender burger DO NOT dry brine, salt removes water allowing for a nice sear yes, but also allowing the proteins to bine causing a springy sausage like texture.
@@MarkyD94 Yes at first it will draw moisture from the interior. Once the moisture has dissolved the salt on the surface, that "brine" will be reabsorbed by the burger. So that's a non issue. The "springy sausage" texture comes from overworking the ground beef while incorporating salt before the patties are formed.
about 4/5 years agoi picked up an old oster stand mixer from 1982, it had a meat grinder attachment with it so now in the mornings around 10 am i go to local SM and pick up marked down briskets, short ribs, etc and use them for grinding burgers and they are far better than the high dollar pre made patties they sell or any burger meat by far, if you can afford it, get you a meat grinder and grind your own meat, you wont regret it.
Could you make some simple yet tasty meal prep ideas for fitness enthusiasts who don't have much time? Tips on freezing leftovers, etc. High protein dishes.
OMG I have just found what I have been searching for, for the last 6 months. Brioche hamberger buns!!!!! Mike you are my go to guy for sure! I would have loved for you to break open one of the buns to show the density or lack of density. I'm sure they are not dense. I don't believe your buns are dense. Lol. Well, maybe YOUR buns are dense but your burger buns aren't. I am a firm believer that if your burger is not messy you are doing something wrong. Looks delish.
Few questions/comments with regards to the approach. - Why the (seemingly) processed cheese instead of a farmers quality block of cheese? - Why add water to steam the cheese losing the crust instead of using something like a blowtorch (if available)? - Why no salt on those delicious looking tomatoes :o You could even do this together with the meat in the fridge for optimal effect. Looks damn tasty though!
Grind a little kosher salt with the beef a day or 2 before cooking. Roast the garlic a bit to give the aioli toasty notes. Rarer is better. Hold the cheese please.
You should change the sink faucet in your kitchen to a high rise spout touchless faucet to make cooking easier. I am a plumber that watches your shows and enjoy the videos.
4:28 if you really are a pro home cook you should know that you don‘t want to let the salt penetrate into ground beef because it will tighten it up land make it springy ike sausage according to Kenji Lopez You could dry brine whole cuts of meat tho
Hmm, I didn't think about curing burger meat like that, how long do you keep it in the fridge? Also, I like large diameter, but short burgers so they would fit into my mouth, so I eat fermented pickles on the side, I cut them lengthwise for better taste.
My burgerpatty is minced beef 250g with rosmary, thyme, cayenne, either powdered cashew or walnuts, blackpepper with orangecest, chilli with vanilla, lavenderpods, cumin, curcuma, dab of salt (half a teaspoon) filled with a triage of cheese and red onions, wrapped in bacon cooked in a mix of mustard- + coconutoil + garlicbutter.
@@vikingrbeerdserkr8406 Agreed, but you can make it one. :) I had it actually as a side to oven baked crispy tatters, because my friends didn't had time to come by and grill.
@Pro Home Cooks Great video. Must have taken a lot of hours to make that burger. Although, you missed the most important step, which is to grill your burger on a bbq. So much better than pan fried.
![[LIVE] : ONE ลุมพินี 87 วันนี้!! คู่เอก "ก้องชัย vs โชคปรีชา"](http://i.ytimg.com/vi/YN6e7HVnekw/mqdefault.jpg)
I need friends that cook like this as much as I need friends that actually appreciate this if I was making it.
Your comment has so much truth in it.
This is my exact sentiment. 💯
I just need friends
what do u want a thank you letter. “I JUST WANT TO BE APPRECIATED.”
@@regardthuman5523 just what i was gonna say lll
You are the reason I can cook so good. I made lots of your recipes and my family thought I store bought it when I learned from you how to cook it. Thank you
I really appreciate that you are paying so much attention on the healthiness of your food!
I know right! 1k calories from the butter on the onions alone. Super super healthy
@@notnameless9953 as far as I'm concerned butter is not unhealthy ;)
My favourite trick when caramelising onions for different recipes is to aggressively caramelise the onions and then add red wine (preferably dry, because there is already enough sweetness in the onions) and reduce. I do it for every burger and every pizza and it is unbelievably delicious.
I do something similar but use apple cider vinegar. It adds an amazing color to it once it cooks down.
I have to try it!
that sounds insanely good, thanks for the tip!
Omg. Yes! This is heaven for us burger lovers that have gone without for so long for health reasons. Thank you so much!!
I love the quick shout out to Ethan Chlebowski. Both of you produce the best down-to-earth cooking videos on TH-cam and it's awesome to see you complimenting one rather than competing. We all win when that happens.
Awesome video. Keep up the great work Mike!
He could do it sometimes too though
@@carlovigna3545 Ethan does give Mike shout outs:
th-cam.com/video/rR8oA5ACqPg/w-d-xo.html
@1:25 shouts out to Mike for bread making video
th-cam.com/video/0boZvBnzQzc/w-d-xo.html
shouts out Mike in the comments of this video
You're kidding right? Ethan claims to have healthy recipes which are anything but and he makes most of his videos about copy cat recipes, which aren't even done well.
@@SadisticStang yeah he’s a pro home cook, that’s what pro home cooks do - create recipes that others have already created in a way that people at home can replicate. He’s not an executive chef. Honestly, I’ve found his recipes to be very helpful in creating better tasting meals.
You’re definitely spot on with the healthy cooking part of it. Very rarely is it actually a nutrient dense dish. Still delicious though.
As for not doing them well, yeah he screwed on on the video where Mike and Ethan did the 15 minute recipes for one of his dishes. But even Mike agrees he’s a pro home cook. And, imo, it shows that the dish doesn’t have to be perfection when cooking at home. I still loved it.
Check out his colab with Jim @sip and feast. They are my two favorite TH-camrs.
We do exactly this with a burger patties through our restaurants, a useful way to portion and size your patties is to weigh, and roll with cling wrap like you would with compound butter, set I fridge then just cut as needed.. great technique for anyone to learn
I must first start by saying thank you. I used to think I was the bomb at burger 🍔 creations now I realize I’m not worthy. I have been doing my own meat mix for a while as well as the onion and selection of the seasonal tomatoes. The homemade brioche with the tangzhong and the pickles as well as the aioli makes this really over the top. My sister which is a very accomplished cook is coming for a visit and I can’t wait to step out of the shadows with some new tricks.
I came back to this video because I started watching your videos with this studio kitchen and I realized that I haven’t seen this kitchen in a while and never heard an explanation about it. Just so you know, this kitchen inspired me to build my kitchen in a similar way
Awesome recipe - I've made some experiments myself, specifically because I always got heartburn after eating burgers. I got exceptional good results with 3 specific spices that I use for the meat and sauce (learned that from japanese and korean chefs) which are fennel, tumeric and galangal (or ginger). Not only does galangal/ginger have the ability to highlight meat and savory flavors, but it also helps your stomach. Tumeric and fennel also calm the stomach and prevent hyperacidity while not having too much impact on the overall flavor if you use them for a burgersauce /mayo.
For the mayo: if you have a hand blender then just add everything together and whisk. The speed of the hand blender is fast enough to create the emulsion.
Yep, even Kenji Lopez Alt does his mayo with a stick blender
but i believe even with a stick blender, you still need to add oil gradually? i've seen ppl try to put in all the oil they need at once and go at it with a stick blender and the mayo doesn't come together. and if it's not already emulsified, using a stick blender at higher speed would split it even more.
@@insoserious so the only thing that I've tried is for one cup of oil. It works every time. Egg in first, seasoning + other additions then pour the oil on top. More than that you'll have to try for yourself.
@@insoserious Kenji shows how it's done using an immersion blender, and the trick is a tall vessel just wide enough or a touch more for the blade of the immersion blender to fit into and do not use olive oil, a neutral oil like vegetable oil instead as olive oil can turn bitter with the super speed of the stick blender. Start at the bottom of the vessel after all the ingredients are in the vessel, to get it going, then pulse the stick up and down a time or two until it completely comes together. he shows how in Serious Eats Go here to watch. th-cam.com/video/c7kYiEB4ogY/w-d-xo.html
Picked up a couple of new burger tricks, thank you. I grind my burger meat in my food processor, works great. Always cook them in my cast iron skillet.
THANK YOU Mike, you are a phenomenal instructor and a great inspiration to home cooks!
Not really.
The bread, Mayo and the pickles just made me drool
That’s definitely my weekend meal. Time to marinate some pickles
OMG I JUST MADE IT TODAY IT TOTALLY EXPLODE IN MY BRAIN OF FLAVORS, AMAZING LIKE ALWAYS MY FRIEND
Hi Vito! How does biga affect dough vs poolish and which one do you like more?
broo same its so good
@@asdrfasfa duudeeee
Fantastic looking burger and that Brioche puts it over the top. Your explanations are the best
Am I the only that thinks Burger Renovation sounds like a sick name for a burger place
I thought you were going to say it was a good idea for a band name. XD
@@FirstSkilletFan How about a Burger Place named after the Band that owns it!?
@@mandodelorian4668 brilliant
Sure does!
I’m just commenting here so you get top spit over the verified. You now have more likes and more comments
I need a nap just watching you make all this stuff for the burger. Thanks, brother!
the quick lowkey shout out to Ethan "Simp of Pickled Red Onions" Chlebowski on how to cut onions was perfect!
I'm all for the stick blender Mayo method.
2 quick condiments.. caremalized onions wich take about 45+ minutes ....
I would suggest green tomato. and for the fearless, caramelized crushed pineapple.
There are no rules making burger, just go for it and add some strawberry pickles as well
I love your “no waste” approach!
That’s intense for once a year. Great video and breakdown to all you do. Best foodtube
Here in Brazil we have this tomato every single season :) Thanks God
Pro tip: try not salting your patties until just before cooking them. Found this tip on Seriouseats and results were great. If you're looking for some extra freshness, try making garlic sour cream (or better creme fraiche): really easy and delicious on a burger. Also, salting your tomato works wonders. Great video!
Look up the term "dry brine".
I know Kenji Lopez covers it on serious eats as well.
If you give it time for osmosis to take place, it'll change the way you cook some proteins.
@@hicksta1 Hey Stephen! I understand the concept, but this doesn't work with ground meat. It will make its texture like a sausage. In other words, not what you want for a juicy burger.
Love this breakdown of how to make each element. Looking forward to making this. Thanks!
"You never have to add additional sugar to caramelized onions..." Thank you for this little tip!!! I can't believe how many caramelized onion recipes tell people to add sugar to the onion in order to "bring out" the natural sweetness from the onions. The sugar's not actually coaxing out any more natural sweetness from the onion, it's making under-browned onions taste sweeter, and it's done simply as a time-saver.
Caramelized onions take a lot of time to caramelize and the excuse for sugar is to save time when you own a restaurant, but as you can see, you can make this recipe and save it for later, I think that is what restaurant owners should do, I would never use sugar to make caramelized onions.
I personally always favour raw onion, or just lightly grilled one. Also one of the best sauces is just homemade mayo with Korean chili paste. And if you want to go super fancy, make some unami ketchup to go with it on other bun.
I regularly make smash cheese burgers with those condiments, then I just add onion, pickles and rucola. Pretty much perfect burger.
I never new people called rocket rucola until just now
My man never gets it wrong! Testing this next week for sure
Hey Mike! I wondered if you could, by any chance, make a video about how to manage your food for the week for students/recently empancipated people. I am starting to love the proccess of cooking my own food and I'm moving to my first own home, so I figured you would have the perfect advice for me since I will probably have one full day of cooking availability a week (at most). Thank you in advance from a recent Spanish viewer :)
🔨 Nail on head!!🙂 I have food sensitivities that give me almost immediate arthritic type pain. If anyone would have told me that eating 90% home made food TOTALLY eliminates life altering leg pains... I would have never believed it! THE other big difference was no corn products-especially corn or hydrogenated oils. Olive, grape or flax seed oils are great. My spice cabinet became the biggest element in my kitchen, along with only homemade sauces and dressings. Any other grocery products must be 5 (RECOGNIZABLE/PRONOUNCEABLE) ingredients or less. DAMN... Now I'm hungry for a burger.
Similar here, but not so severe. I feel a bit "out" here after eating supermarket bread products. (More so after eating supermarket /industrial pastries, donuts, cookies and their other baked sweet goods. For me, it has to be something in their "shelf life extenders". I can, however, eat the Walker's plain shortbread cookies - only three ingredients, flour, butter, sugar.)
Totally. When I go out for food in a restaurant or McDonalds, i always feel very sluggish and sometimes achy from eating burgers. Never had the problem with homemade burgers even with supermarket mince. But it's defo worth grinding your own or getting the mince from a butchers and making them. Similar with the buns, supermarket and restaurant buns are always packed with preservatives and never taste fresh and clean.
I've been making some amazing burgers with store bought ingredients after a lot of experimentation. I start with a big Martins sesame bun and I leave the two buns connected so when I eat the burger nothing falls out the end. So far the best American cheese I've found is Land O Lakes from the deli. I alternate between frozen patties and freshly ground beef but i make a sauce with a small amount of ketchup, a 3x more mustard, a bunch of mayo, a bit of pickling juice, and cayenne pepper to desired spice level. The result is a burger that I prefer over all fast food chains
Shout out to Martins supermarket 👍🏻
Put a wet towel under the bowl ---so it does not move when you mix. YOU are an amazing cook---you always try to produce the best results.
11:02 I felt that reaction!!!! my mouth watered lol
I wound up here after recognizing you from your collabs with your brother -- years ago, I think! This is just fine work, Mike. Subscribed!
Great video love your stuff!!! I Downloaded your Ultimate bread baking handbook but couldn’t find the brioche recipe
Looks fantastic ! But as a guy from south of france, that is not an aïoli :) : We add the garlic at the very beginning (with the egg yolk) because it helps to emulsifying way better. And there are only 3 ingredients : garlic, olive oil, egg and maybe a bit of lemon juice.
Wow everything looked absolutely amazing, my mouth was watering with that burger.
only thing i will critique is the caramelized onions. they can definitely be caramelized longer for an even sweeter creamier flavor. But i guess its personal preference. great looking burger. will have to try
bro that aeoli recipie is so simple yet golden
Just wondering if the long salt cure causes the patty to get a bit sausage-like in texture? We keep getting told by the burger aficionados that we need to salt our burgers late in the cooking process so that they don't bind and remain crumbly on the bite. I personally don't mind a bit of sausage-like snap in a burger patty but usually mix in a little salt during shaping. Am wondering whether your technique might be the best of both worlds. They certainly look on the money.
It's the cure, but also the way he ground and then mixed it. His meat was way too soft when it passed through the grinder, and then he overmixed it and pressed it into the mold, and again to spread it out. For your burger to have a less sausage-like texture you gotta treat it much more loosely:
1. Make sure your meat spends at least 30 mins in the freezer before it goes into the grinder.
2. Add your cubes of meat in randomized order into the grinder. Don't go one type at a time. Let the grinder mix it for you.
3. Use the coarsest setting on your grinder.
4. Form the patties by gently pressing them into shape, while also trying to keep it as loose as you can.
5. Don't use anything except salt on your burger. Black pepper will burn during the sear, and that's not very tasty. You can add some right before you top it with cheese, that's a great window.
That pickling liquid trick was hella smart!
That looks like an amazing burger. I went through a stage in my mid to late 20s when I swore off beef. Now that you mention it, that was about the same time my metabolism was changing as well so that probably had something to do with it. Before I turned 35 I was back in big time with beef, and I definitely agree - know where your beef is sourced. I get all my beef from a butcher who knows all the farmers that his grow his beef. I'm also fortunate that I live in an area where some locally owned restaurants turn out some amazing burgers.
Or just go to the smaller grocery store chain by your house.
Looks like crap to me.
I added Dark German Lager Beer in batches to the onions... lead to an amazing colour and flavour!
I started using my immersion blender to make my mayo. Two minutes max to make perfect mayo every time! Love this recipe. Going to make it! YUM!!
Same here, it's a total game changer
I do the same for hollandaise sauce. Perfect every time!
@@missjessyannew889 I'll give that a go! Thanks!
Ditto, and my mayo always turns out perfectly!
@@elg94 Walmart has a $15 IB that works just fine.
You are correct, burgers aren't bad for you, bad ingredients are. Then skip the soda and fries..., well maybe the fries on rare occasions (good ingredients) and then you can enjoy a good burger more often.
Love your work. You bring real value to my time spent with you.
Wow! I love brioche buns! I recently visited a popular german mennonite bakery in a little town called Niagara On The Lake the lake. I bought a brioche bun that had a soft cooked egg in the middle with bacon and cheddar cheese on top of the egg. It was undercooked but a good idea, nonetheless.
It's a sad day...when a (great) video like this gets made 😞
I remember a time when eating a restaurant burger didn't make you feel gross....
Great channel... Helps me cook 100% home made 👍
Long gone are the days of accessible great ingredients in the US. If you dont have a good farmers market nearby youre in for a hard time.
Restaurant burgers can be good and there are even fast food burgers that I enjoy, but making a homemade burger is something else.
@@SuWoopSparrow I really don't understand what happened to the local markets in the US. I mean did Kroger and Walmart wipe them out that well?
@@KRYMauL I would say the fundamental issue is that big business took over farming and gave us industrial farming with low standards. This wiped out a lot of family farms or converted them to big business practices. Soil health on most farms giving us our food is really horrible and even people selling at farmers markets may not have great practices, which leads to less tasty food. For example, it is common for eggs to be marketed as "chickens raised on a vegetarian diet" as if that is a selling point. Chickens are not herbivores, though. Their eggs and meat are far tastier when they have a diet that includes freely foraging for insects.
In Europe, you can find good quality food in supermarket chains because the standards for large-scale farming are generally higher. At least in the US there are farmers catching on, but the trick is to figure out how to find them and order from them.
@@SuWoopSparrow The big businesses took over because a lot of farmers left during the dust bowl.
Absolutely loved it. The one thing I would change is to add a little bit of bone marrow to those burgers, either while grinding or while cooking them. It's a game changer.
interesting, a lot of work but I might have to try that!
Do you just dig it out of the bone crevasse?
@@Barchueetadonai Mmmmmm!! With a spoon, lightly salted...eat it before anyone sees me and wants some!
Video idea. If we eat seasonally, what's good food to make in the winter time? I live in the upper midwest and I don't think there is much in season in the winter months other than root vegetables.
Perfect "healthy" burger. Iam fortunate to have a burger restaurant around the corner that basically does everything from scratch and sources local/organic/seasonal and real good quality
Now that's how you make a burger simple but yet delicious👍🔥🔥🔥
Did you cool down the boiling water before adding it to the jar? Seems like it could break the jar, you didn't mention if we should let it cool first or not.
Have you tried toasting the pickling spices, then adding them to the heated brine? Would this be worth it, or a waste of time?
I just made this recipe (with the exception of making my own bread), and it was AWESOME!
hola matias
Try this home made Catsup
6 Ounces tomato puree,
1/3 cup chopped green chili
3 1/2 Tablespoons finely diced onions
2 Tablespoons apple cider vinegar
1 bayleaves
1 whole cloves
2 1/2 Tablespoons Sugar
Dash garlic powder
Dash cayenne powder
to thicken:
simmer for one hour
Supposed to be like Michener’s Sauce
When Mike says "holy shit.... WOW!!!" you knew it was good. That burger recipe would be at least one a month for me, but I admittedly lack on discipline when good food is involved. Thanks for sharing...
My "once a year burger," that I've play-tested a dozen times :'D
Thats a real life-time recipe bro :')
30-12 meaning he was min 18 when he started cooking seems about right tbh
Caramelised onion tip: If you cover the onions with a lid or foil for the first fifteen minutes they will steam and soften much more quickly and be much easier to manage. Courtesy of Stephanie Alexander's 'The Cook's Companion'
Fantastic book I spent a fortune buying it in the UK. Its brilliant and I love the fact that like Nigella Lawson's How to Eat there's no fancy pictures.....
Salt curing burger patties - game changer. Why haven't I ever thought of that? I salt steaks. Will definitely try this.
Love the amount of butter and oil you use in EVERYTHING. Sure as hell beats all those "decadent" and "too rich" restaurant burgers 🤣
The grinding process incorporates the outer layer of the meat cuts, where the bacteria is, into the general mixture, so you no longer know where that bacteria will be, it won't just be "on the outside", so you can no longer safely leave the middle of a homemade burger pink, it just didn't get hot enough to be totally safe. I should add that I loved this video and hot damn that looks good etc.
What do you think of using salt long before you cook the patties? I tried salting them instantly vs an hour before and I actually found the instant salting paddies broke down easier in the mouth (better in my opinion)
Salting it just before it cooks does make it break down easier. J Kenji proves this in Burger Show. Apparently the salt messes with the proteins and gives it a sausage-like consistency.
This looks good, though not all of us have the means of a meat grinder handy, though there are hand cranked ones available still I think, however, a food processor should work in a pinch, just pulse until roughly chopped should be fine, otherwise, you risk it being too finely ground.
That said, I am liking my burgers more basic, cheese, salt/pepper before cooking and maybe some mustard on a decent bun is all it needs now. I will cook either on the grill or on the stove in a cast iron skillet (or carbon steel) and it's quite good. A good suggestion, as Kenji Lopez Alt does is put a slight divot in the top of the burger as it'll dome up when cooked. Keeps the patty relatively flat.
As a fellow french viewer and a fan of aïoli I have to speak about yours.
The only ingredient that goes in for a real aïoli are olive oil and garlic. Nothing else.
You do it with a mortar and a pestle first then you can whisk it if needed. What you did there is more like garlic mayo, nothing wrong with that, it's way easier to make and it taste good but it's not aïoli.
Anyway, I love your stuff and learn a lot of things from you, thought I teach you one in return :D
Wow that's intense only one once a year 🥺
Good tips! It going to change my burger game!
the way i make sure i don't get knocked out after a meal is by eating very little carbs. what we know as "food coma" should really be accurately renamed "carb coma". the sugars released from carb digestion, and the insulin our body releases to cope with it, make you peak and then crash. as we get older, the crashes come sooner! but when i eat a high protein low carb meal, my alertness levels stay steady and high. i love how i feel on low carb. would you consider making your bread buns with a low carb flour?
For the most tender burger DO NOT dry brine, salt removes water allowing for a nice sear yes, but also allowing the proteins to bine causing a springy sausage like texture.
Salting the surface of the patty isn't too bad. The real sin is mixing the salt in the mince before you mold the patties.
It's fine as long as you only salt the surface and don't mix it into the mince.
@@edvink8766 It's not though, just like when you dry brine a steak it draws moisture from the interior, which is not ideal in a burger.
@@MarkyD94 Yes at first it will draw moisture from the interior. Once the moisture has dissolved the salt on the surface, that "brine" will be reabsorbed by the burger. So that's a non issue. The "springy sausage" texture comes from overworking the ground beef while incorporating salt before the patties are formed.
I literally can see how rubbery they are when he flips those
same recipe except cooked sous vide then crusted after came out 10x better for me. yes i tried both ways.
about 4/5 years agoi picked up an old oster stand mixer from 1982, it had a meat grinder attachment with it so now in the mornings around 10 am i go to local SM and pick up marked down briskets, short ribs, etc and use them for grinding burgers and they are far better than the high dollar pre made patties they sell or any burger meat by far, if you can afford it, get you a meat grinder and grind your own meat, you wont regret it.
Could you make some simple yet tasty meal prep ideas for fitness enthusiasts who don't have much time? Tips on freezing leftovers, etc. High protein dishes.
see i was searching for something similar as well since this recipe he's given is filled with fat and lots of calories
OMG I have just found what I have been searching for, for the last 6 months. Brioche hamberger buns!!!!! Mike you are my go to guy for sure! I would have loved for you to break open one of the buns to show the density or lack of density. I'm sure they are not dense. I don't believe your buns are dense. Lol. Well, maybe YOUR buns are dense but your burger buns aren't. I am a firm believer that if your burger is not messy you are doing something wrong. Looks delish.
Wow man you’re videos are incredible I’m so enjoying your stuff. Btw, did the burger put you down at the end or not?
Please bring back the sandwich series!!!😊
Exquisite, Mike!
oh yay! Excited to try a new bun recipe
9:30 - looks like I can make this burger any time of the year. in the UK we have great tomatoes all year 😄
Few questions/comments with regards to the approach.
- Why the (seemingly) processed cheese instead of a farmers quality block of cheese?
- Why add water to steam the cheese losing the crust instead of using something like a blowtorch (if available)?
- Why no salt on those delicious looking tomatoes :o You could even do this together with the meat in the fridge for optimal effect.
Looks damn tasty though!
a nadie nunca le embona nada
Grind a little kosher salt with the beef a day or 2 before cooking. Roast the garlic a bit to give the aioli toasty notes. Rarer is better. Hold the cheese please.
You should change the sink faucet in your kitchen to a high rise spout touchless faucet to make cooking easier. I am a plumber that watches your shows and enjoy the videos.
4:28 if you really are a pro home cook you should know that you don‘t want to let the salt penetrate into ground beef because it will tighten it up land make it springy ike sausage according to Kenji Lopez
You could dry brine whole cuts of meat tho
Sounds like this was literally the point to help them hold together…
There’s a phrase: to each their own.
Hi!
I was wondering what kind of pan you are using in your videos, I would like to get something similar, but don't know what to look for.
Hmm, I didn't think about curing burger meat like that, how long do you keep it in the fridge?
Also, I like large diameter, but short burgers so they would fit into my mouth, so I eat fermented pickles on the side, I cut them lengthwise for better taste.
Looks absolutely marvelous, you’re a legend!!
Awesome video and great burger philosophy :D
A very exceptional burger. Thank you.
My burgerpatty is minced beef 250g with rosmary, thyme, cayenne, either powdered cashew or walnuts, blackpepper with orangecest, chilli with vanilla, lavenderpods, cumin, curcuma, dab of salt (half a teaspoon) filled with a triage of cheese and red onions, wrapped in bacon cooked in a mix of mustard- + coconutoil + garlicbutter.
While that sounds tasty, that's no longer a burger...
@@vikingrbeerdserkr8406 Agreed, but you can make it one. :) I had it actually as a side to oven baked crispy tatters, because my friends didn't had time to come by and grill.
Never had a clue Mayo was so easy to make. Thanks man
so cooking this once i have the equipment, and time looks so good like omg i love to cook
damn i feel you bro! as my childhood metablism goes away... 1000% agree on food need to make me feel better afterwards.
OMG! I need to make this burger now! 😱😱😱
Superlecker! Vielen Dank!👏
Homemade mustard would make magic 🪄
Heeeee, you uploaded something that could be considered a sandwich!! Does this mean the sandwich series will be backkkkkk? 😍😍🤤🤤😋
Pro tip, always put your grinding tools in the freezer a while before you use them so the meat doesn't smear and it comes out easier! :D
9:00 'Shrimp Miso'? Ooo~ I bet that's delicious!
@Pro Home Cooks
Great video. Must have taken a lot of hours to make that burger. Although, you missed the most important step, which is to grill your burger on a bbq. So much better than pan fried.
Dude! Great job!! I love it! Have you ever made a good (as you always do) home made ketchup?? I love you work