You are a phenomenon and a blessing in disguise. I love watching your videos. It gives me new ideas and recipes when I need it. Such a life saver. Keep up the great work. You have inspired me so much to start cooking and sharing my recipes with the world. Thank you with ❤.
relatively hot pan, don't move the cheese while it's still gooey, a little patience is needed. it might feel like you're leaving it too long and it might burn, but the right timing is key.
If you haven't ever tried this, you're missing out. Gotta have a good non-stick or cast iron pan though. And protip: don't put the cheese directly on the pan (not that it's a bad way to go). As your burger is finishing on its second side, pile the cheese on top, cover, and let it melt down the sides. If done right, you'll have molten, gooey cheese on top of a burger surrounded by the cheese crisp. Takes some practice, but ohmydamn
You are a phenomenon and a blessing in disguise. I love watching your videos. It gives me new ideas and recipes when I need it. Such a life saver. Keep up the great work. You have inspired me so much to start cooking and sharing my recipes with the world. Thank you with ❤.
Love Alvin Cailan!!
Killing it! Chef Alvin makes a mean burger!
Alvin and Sean ftw!
Why doesn’t my cheeses turn out like that do I use oil, butter or a hot pan or
relatively hot pan, don't move the cheese while it's still gooey, a little patience is needed. it might feel like you're leaving it too long and it might burn, but the right timing is key.
What kinda beef meat should u use.. Best quality
Chuck (shoulder)
20 percent fat .
Most butchers will know.
80/20 chuck is a good all rounder
Waygu
skip the waguy, 80/20 chuck is best. depending on the grocery just look for something with 20% fat.
Love the cast, the video did fuck all to show how to actually make this recipe, so thanks!
Rach, you need to slow down on that shellacked.
Very nice 👍
Rachael trying to talk like a 19 year old is mad cringe
0:18 "please end me right now"
Rachel what happened to your treadmill?
tell that to alvin lol
BREAD AND BUTTER PICKLES ALVIN?! HERESY!!
Yum oh
If you haven't ever tried this, you're missing out. Gotta have a good non-stick or cast iron pan though. And protip: don't put the cheese directly on the pan (not that it's a bad way to go). As your burger is finishing on its second side, pile the cheese on top, cover, and let it melt down the sides. If done right, you'll have molten, gooey cheese on top of a burger surrounded by the cheese crisp. Takes some practice, but ohmydamn
A crispy cheese burger? I thought half the point of a good cheeseburger is it's juiciness
@@XxowendanxX .........if you've let your burger dry out, you've got bigger problems
I think Rachael's burger might be dried out
@@XxowendanxX true, however the crust which forms is when the maillard reaction takes place, this has an awesome flavour and is very important.
Ah! This burger 🤤🤤🤤
I can haz cheezburger?
Please let old media expire sean evans, its past its freshness date
6$ tf i can get 6 for 6$ and make a big mac 3 times as big
So THATS what he eats on his diet!
shawn did a terrible job