How to Make Spice-Crusted Steaks and Grilled Bacon Burgers with Caramelized Onion
ฝัง
- เผยแพร่เมื่อ 15 มิ.ย. 2024
- Test cook Christie Morrison shows host Bridget Lancaster how to make perfect Spice-Crusted Steaks. Next, tasting expert Jack Bishop challenges Bridget to a tasting of supermarket bacon. Then, equipment expert Adam Ried shows Julia his top pick of electric griddles. Finally, test cook Ashley Moore and Julia reveal a showstopping recipe for Grilled Bacon Burgers with Caramelized Onion.
Get the recipe for Spice-Crusted Steaks: cooks.io/3eAvNlA
Get the recipe for Grilled Bacon Burgers with Caramelized Onion: cooks.io/392ZiLz
Buy our winning electric griddle: cooks.io/30oLeZ4
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Christie Morrison and Ashley Moore, Brian, ....etc....... you are great teachers! love your positive energy
"Between one and... Oh my goodness!"
Your viewers don't mind- at this point we're just enjoying the visuals 😋😍☺️
Omg, long ago my mom was an Oscar Meyer butcher. We grew up with their products. Delicious bacon, heavenly end cuts of pork and beef. Still have those old toys they included in their hot dog packages.
Both of these recipes are excellent. 👍 I've had my share of thick burgers but I prefer a couple of thin patties; doesn't have to be smashed. That said, love blue cheese and grilled onions so I'd be all over this one. In fact, a blue cheese burger is probably my favorite.
If you would prefer something beyond medium rare I would suggest putting them in a 200 degree oven for 20 minutes either before or after you sear them in a pan.
I love the bacon burger with blue cheese and caramelized onions. I'm going to do that 😋
I LOVE THESE RECIPES!!!! I had for years been trying to come up with a way to get bacon burgers that are this!!! And C. C. gave me what I was looking for.
Every steak they make is always the “best steak.” lol
My favorite bacon is the Wright brand. It is thick cut and generally meaty. My favorite way to cook it is on a wire rack in a sheet pan, 400°F until the fat is crisp.
My favorite is freezing it on wax paper till its almost solid then snapping pieces off like porky salty chocolate.
I like it too but I can see why it wasn't chosen. The mapley sweetness is a little strong.
@@karlinchina, I haven't tried Wright's maple bacon. I always get their Hickory or Apple wood smoked. I don't like overly sweet bacon either.
Wright's is great. Favorite way to cook it is in the microwave on a microwave bacon tray. It gets nice and crispy and the fat drains off, the only advantage I guess over your method is that it's faster.
Two beautiful ladies and great chefs
Truly, a wonderfully delicious episode, guys. After watching the Fish 'n' Chips/Shrimp Burger episode & this one, with Spice Crusted Steaks (yay, ribeye!) & Bacon Burgers, I'm now in the mood for some serious protein!
Oh, and for sure, in a Lyonette cut, caramelized onions should be taking a healthy 20 minutes.
Unfortunately, I know way too many people who (like my Ex & my kiddo) think turning up the heat & hurrying the cooking process actually works.
Remember, just like making thee tenderest smoked/BBQ'd meats, "Low & Slow" goes a long way (see what I did there?) towards a perfect finished product.
Cheers.
Okay
Two thumbs up for this episode! I like burgers!😀😁👍👍
Burgers look so good! Thanks
I like the idea of the bacon in the burger these would go well on my flat top I'm going to have to give this a try, Thanks!
Looks delicious!
Very nice!!
Excellent information on both recipes!!!! I'm going to need a food processor!!
Thank you for answering my request for flavorful, crusted steaks, loved the rest as well!
My all time favorite Bacon is Farmer John out of California, They also make awesome sausage and hot dogs. Unfortunately, it's kind of hard to get out of California and I currently live in Utah. I do find Farmer John products in the military commissary and Target will sometimes carry the brand.
I'm a California native too and that's my brand too! I don't think that I realized that it was a local brand until you mentioned it here.
You can chop the caramelized onions up a bit and mix them right into the ground beef as well.
Very nice Burger with almond ice milk shake... 😋
ATK,, Hello,CHRISTENE & ASHLEY made stuff ,I’ll try, both are wonderful, thanks so much,,,,,stay well, !;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
Yum
Everything in this video looked wonderful! Now I know which kind of griddle to buy. Can you ever do a low sodium bacon comparison? Those burgers and steak looked great although I like my meat cooked longer. Maybe medium well. Thanks.
I'll definitely be making that hamburger 🍔
I’m loving your Pluto Tv channel .. I watch you every day!
I watch on KERA Create
I watch on Create too
Broil King griddle is now on sale for $125 regular $140 on Amazon. Where did you find for $99 great deal?
Sandra H makes sense. Too bad there was a 40% increase since then. Kind of crazy.
I am way too lazy to make those burgers, but they look absolutely incredible.
My favorite is Wright bacon
Not a fan of blue cheese but I am a fan of caramelized onions especially on my burgers. The steaks look amazing. Would definitely serve a baked potato and some sliced tomatoes with it.
Wowwww. Yummmm.
The bacon burger is my favorite and one I would love to cook on my outdoor grill and enjoy the most. The beef steaks look nice also and they look like some I have cooked.
Very nice!
Good to see the explanation in large.
Smashed is delicious, thick is like a steak - medium rare and juicy!
Dear Bridget Lancaster,
Who in the world can pay any attention to food when You're present; positively gorgeous.
I guess I need a tape measure in my kitchen 😂
I preferred my burgers medium well to medium rare anytime.
i prefer cast iron for pan fried steaks
I tried the burgers this past weekend. Regular bacon burgers are much better. The problem is that bacon only tastes like bacon if it's well browned. I followed the instructions carefully and had a few browned bits of the bacon moosh in the pan, exactly like in the video. The burgers tasted mildly of hickory smoke, but not the burned pigness that we crave.
The burgers were weird to form, because of the consistency of the semi-cooked bacon in the mix. They felt greasy. And there's more cleanup because of the bacon moosh that gets on everything.
The burgers were okay, but all in all, I'd have been just as pleased with a regular burger and blue cheese. And if there happened to be a few slices of bacon nearby, so much the better.
I love bacon burgers but hate having to cook bacon before making a burger. I also can't keep cooked bacon sitting in my fridge more than a day or two.
My recipe app was filled with all kinds of attempts to make a "bacon sauce". None worked as well as I hoped. Now I think I got what I was looking for.
We have BarS in our local stores. It tastes decent, but it's usually 1/2 the price of Oscar Mayer and others.
Kinda just want to use that ground bacon idea for stuff in general..
@Tony Samson for food.
Wrights is my fave!
Does anyone know we're to buy the grill brush they use. I can't find it on Amazon and it looks like the Grill Wizard site is gone.
I wish I had hair like Ashley! Those burgers looked amazing also
Could you please have Adam review (counter-top) electric hot plates?
@@sandrah7512 like a high-quality, high heating, countertop hot plate, I searched for induction burner,,, no results.
Lots of editing tricks during the burger segment. The burgers that were prepared inside are not the ones that were cooked, then also not the final ones shown. Same for the buns. What went wrong during takes?
Massive editing throughout all of ATK/CC videos. I’m assuming it’s a production thing. Lights, scripts, cleanup, etc.
❤
At 21:06 she said 4 ounces of cheese is equal to one cup? Is that right? Or is it 1/2 cup.
1 cup is 8 fluid Oz. But this cheese and therefore a dry good. I believe she is speaking of 4 Oz blue cheese by weight will be about 1 cup in volume. Different substances have a different weight per unit size and so will occupy different amounts of space.
1 cup granulated sugar weighs about 7.5oz while 1 cup bread flour weighs about 4.5oz.
@@garrett6064ah ok thank you, I get it now.
Quick question. Have all of these videos been pre-recorded before Covid or have they been filming during it?
This is season 12 of the Cook's Country tv cooking show and it aired in the fall season of 2019.
@@soxxy22 Got it
@soxxy22 It aired in May 2019 and was filmed in 2018.
They didn't explain it, but the reason you want the steak to be that thick is because the recipe calls for a non-stick skillet which has to be kept at a lower temperature than the typically recommended steel or cast iron. The thickness makes sure that the interior will still come out medium rare despite taking relatively long to sear. In turn, you want this lower temperature sear in order to avoid burning the spices. It's not a perfect workaround; there's a thicker grey band on this steak than you'd get from a steak seared as quick as possible on high heat, but because the temperatures were low enough, the grey band is closer to medium-well than completely well-done, so the method definitely comes together. Overall, its an interesting compromise in order to achieve a more complexly seasoned steak.
Have you ever done a taste test of beef bacon?
Wow, how the prices have changed in 3 years.
Hi. Over in England at a shop called Asda I can get a saugage slice pattie just like the one you get in a McDonald's saugage egg mc muffin. A little bit of spice and meat. Try it it's lovely with cheap square cheese. Tomato sauce on top toasted bun and salad cream / mayonnaise on the bottom toasted bun. If you want a little bit of lettuce go ahead. Or onion.
Beautiful ladies 👍
Sat 👋
A 2lb sledge works really well on the pepper
Tell me you were sponsored by Oscar Myers without telling you were
I love the attention to detail ATK and CC bring. I hear Matt Hunziker is looking for work.
I don't think Hunzi would be a good fit here. I'd love to see him get picked up by Andrew Ray (Bindging with Babish)
BLUE CHEESE PLEASE!!!! han;
Adam should know variance and variation are two different quantities
Yammy 🤪 #narikallvillagefood # stay connected
Ashley has the hair of my dreams.
I like my steak simple, salt pepper and garlic powder. Anything more distracts from the star of the show: the beef.
Don't forget butter
I'm waiting on my shipment of beef so I can try this.. I asked where it was but *Nobody's herd.*
oof
Lol!!
What knife is the beautiful Christie is using?
I want to know this too!
Victorinox slicing knife
How can I get the job of trying a bunch of different bacons all day long...
Out of the blue question. If you kept food heated so bacteria could not grow how long could it last before it’s not edible?
So the favorite is the one with the highest sugar...
Genuinely could’ve sworn that it was Oscar Meyer. I’m not insane, am I?
You guys put lemon on everything. Especially where it has no place - RIB EYES!
I have to agree. Lemon zest goes in deserts, not on steak.
It’s hard to find bacon that actually has a good balance of meat and fat, sometimes to much meat or not enough. I don’t know if it’s just me but products I grew up wit aren’t the same
With not wit ,lol I just love spell check
I make my own- it isn't hard. I retain the qualities I like (Smoky, meaty,) and ditch the things I don't like (Nitrates, too much fat.)
i fry my steaks in a stock pot to reduce oil splatter
Marco P-W is that you??
Sounds like a good idea to me.
@Jane Ryan-Douglas what is that?
Is anyone going to say anything about that thumbnail?
What about it?
@@pgFrancisco "Beef Dressd Up"
BACON!!!!!!
Caramelized onion on burgers is perfection. Raw onions = mortal sin.
I don't know. I swing back and forth on this one.
@@rmknicks I guess I'll forgive pickled ones.
Like who really takes out a thermometer to temp their burgers? I get it though, educational disclaimer.
Looks Amazing but leave the blue off mine. love you guys xoxoxo
Bridgett's not feelin' the spice rub on that steak. She just wants 'em seared and mooing.
This channel is so awesome! Like if you agree!
I liked the video but disliked your comment.
s12e04
I cannot believe that Jack knew Bridgette Before she was born!
As a former emergency physician, cooking ground beef to less than 155 degrees makes me remember treating a couple of kids who I treated when they developed hemolytic-uremic syndrome from food poisoning caused by E. coli 151 H1 toxin. I know that today the FDA is very vigilant about food contaminants but is it worth running the risk of that medium-rare burger giving you a serious illness or a potentially fatal one to younger kids?
As a medical student, I would say, definitely not! Besides, I don’t understand why people think ground beef should be cooked the same way as a steak. They’re completely different meats, and when beef is ground up and exposed to all sorts of surfaces, it’s no longer safe to assume that the meat is still clean.
I would wish they would do these recipes with meat we could get without going to a butcher. I don't have the funds to get 1 1/2" steaks. The stuff in the butcher case is usually 1/2". I have tried to scale it down for thinner cuts (and I have some cooking fu) and get over cooked, over spiced thankes of protein
if the grocery store has a meat department, you can ask them. It's never a promoted service, but if you are nice and the meat cutter guys are in. They'll do it, or maybe leave a note if you don't mind coming back the next day.
That steak is medium, not medium rare, and what is the point of using the wire rack if you are just going to tent and thus steam the meat?
Those burgers deserve far better buns than those.
she said 4 ounces of blue cheese = 1 cup
since when?
I think they mean by volume not by weight
I like my meats fully cooked
I’d sacrifice some damaged coating over two giant holes in my steak!
What’s with those clip in extensions Julia is wearing......
First!
Sigh. Rib eye is just too fatty for me. :(
Me too! I ofteb feel like I'm the only one. It ruins my meal if a fat piece gets in my mouth.
Yep. Strip for me
I just give the fatty bits to my husband. He loves it.
BACON
Blue cheese always gets a thumbs down
Y'all love that raw bloody meat disgusting
Why don't you just eat them without cooking them? I eat my meat just a little less than med well. 🙃
I was good up until they temp'd the hamburgers at way less than 160 f. I would never eat store bought hamburger that hasn't been cooked past the point where E. Coli is killed (155 f). Saying that, I grind my own hamburger, and when I do I add bacon as I'm grinding. That solves all of the problems discussed. And I use a 3 to 1 ratio as well, but my beef is leaner than 85% - as the bacon fat isn't removed during the process.
I love you all, but you lost the plot with that last one. You know bacon on top of burgers tastes really good? No need to blend it into a death metal hell paste.
I've actually been doing this for years. As long as you don't over cook the bacon when frying it, it does make a huge difference!! Try it before criticizing it. Just beware of how much you cook the bacon!!
I just checked... Boneless Ribeye Steaks range anywhere from $9.99 to $22.99 per pound. Of course there’s variances, from Straight-Up (Plain), Kosher, Aged and Grass Fed. Costco’s/Sam’s Clubs to Whole Foods/Trader Joe’s. So the average price came out to $16.49 per pound. For that much money my Ribeye had better tasty all by itself (Salt & Pepper Only)! Yes, of course cooking it properly and keep it on the Rare/Medium side! Nothing is worst than a over cooked piece of beef.
I love your Channel and 99.7% of your recipes but, l prefer the taste of a premium Beef Steak without all the Rubs, Marinating or even Steak Sauce or Worcestershire. However it you’re on a budget and you can only afford Chuck or Flat Iron that’s the time to start pulling out your spices, oil, vinegar/wine/lemon (the acid) and prepare a Rub or Marinade. Even the less expensive piece of beef can taste delicious and be juicy and tender if prepared and cooked properly.
Don’t get me wrong, if I was over a friend’s home, l eat whatever is put in front of me and l smile. (And l’ m grateful!)
@Jane Doe Filet Mignon is the traditional cut for Steak Au Poivre. The filet mignon is drowned in a peppercorn, veal reduction, Brandy, cream sauce. Prime Rib is always served with a horseradish sauce. Quite often expensive cuts of meat are spiced or sauced up. I'm with you. I prefer clean and simple but Steak Au Poivre and Prime Rib with horseradish are delicious.