I always like that he is basically a no bullshit cooker. He's knowledgeable, crafty and it's his way or the highway. He's inspired many a dish I've made for dinner for my family.
Closer to a Krystal. No holes in the meat and made with mustard. No ketchup in sight. So pretty much a super Krystal. Probably pretty close to what they made 60 or 70 years ago before fast food got so cheap.
@@Bill_N_ATX you are spot on with that, I've had both, what Alton is making is a Krystal burger. Used to get them a couple 6-packs at a time. It's like the in-n-out of the south. In your mouth and then right out your....
This is the Alton that the contestants see. Not the one they show us. He isn’t rude or mean. It’s all in the editing. Watching these videos just prove to me that Alton is a great teacher.
I had a friend in college that met him at a meet and greet in the middle of nowhere in Kansas about 15 years ago......super nice guy and down to earth, he said.
There's two secrets to the white castle slider, first is the onions steaming. Obvious. But the second is the bun on top of the raw meat. That creates this delicious... meat goo.... to put it one way. I saw a white castle recipe many years ago that put beef baby food on the bottom of the bun to try and recreate it. They didn't know about the bun on beef secret.
"secret" bro you can literally watch them cook it, anyone who's actually been tonwhite castle has seen this not to mention they also put the buns on the onions
Steamed patties can retain a pink appearance even after reaching a "done" temperature. (For that matter, so can fried or grilled ones, if you closely watch the temps with a thermometer and pull the burgers off so that they only reach the "done" temperature after resting, the final 3-to-5 degrees of cooking coming only from the residual heat.) Of course, I'm not saying that's how it should be eaten. Go further if the color freaks you out, because you can only enjoy food you're comfortable with. But, as long as you're dealing with cooks or chefs who know what they're doing (and Alton certainly does), a pink hue is at least safe, even if it's not for you.
And I'll add, don't let anyone tell you (anyone!) that you're doing it wrong if you go further than base "doneness." I've had burgers beyond well done that have been great as not only something "different" for me, but also good in their own right. The key there, though, is that the meat was very fatty and the seasoning perhaps upped a bit. As long as it's not dry or tasteless, then who cares what the temperature reading is?
joshuadramsey I’ve been a food scientist for over 20 years and unfortunately the reference I made was to the med rare to medium they showed. The endothermic induction or as you called it residual heat (carryover cooking) would still not take his medium rare burger and make it well done. So my comment was not about preference because I am one who loves a good medium rare medium burger I was just pointing out the hypocrisy of his statement. If there’s anything else in the food science related area you’d like me to explain I’d be glad to.
I’ve made these several times now, and let me tell you they are as amazing as they look, if not, just a little bit better. All of those flavors blend together so perfectly! This is twice as good as any sliders I’ve made previously.
Same for me, only I first let the sliders steam alone on the onions under the foil for 2-3 minutes, then add the cheese and buns, then steam under the foil for 2 more minutes, then take off the griddle. My niece loves them and always asks me to make them.
I live up the street from the White Castle. The onions are spread out and given the chance to heat up, but there's no additional juice added so they don't look as wet as these do. Also, the cheese is added when the slider is scooped from the grill as is the dill pickle slice. Whole dill pickle slices, not chopped. If the customer wants condiments they can have ketchup or mustard or both. They have 3 squeeze bottles on the workbench, the ketchup bottle, the mustard bottle, and the everything bottle.
This just reminds me of the Harold and Kumar episode of Binging w Babish. Now that everyone’s cooking square patties over and onion bed, maybe I should too...
I'll be cold in my grave before I do that!! Dice the onions and combine them with the ground meat, season well and make patties at least an inch in diameter larger than you think you will need, they will shrink on a hot griddle
no these are burgers also a style burgers called sliders. hear in america, the oldest, greatest, and freest country ever we cook badass burgers and sliders, we don't steam hams. learn
Looks super tasty and might I say that is a most appropriate amount of onions I approve. My favorite thing to make for a tailgate is an excuse to avoid going and or a beer.
No! That burger was not done. When I sous vide red meat it darkens up. I don’t heat but around 130 deg for medium rare and it is not blood red like that burger.
Why is everyone saying he sounds/looks unhappy or angry here? I'm only seeing a normal teaching mode here. He's showing a bunch of people who don't yet have cooking skills how to do it vs making a half comedy half cooking show, of course he isn't going to be goofing around as much....
I tried to recreate this and I messed up several things... My “meat sheet” was a lil too thick to cook quickly, I had to put the patties on the bare griddle to cook the meat through, I thought two onions was enough and i was wrong. Also because my patties were “fatty” I ran out of space on me grill. Regardless of those things though these sliders came out so so so good. The onion steam penetrated the meat so well it was great. (Side note, kings Hawaiian rolls steam amazingly)
That's a good cheese but it doesn't belong on this type of slider it's American that's the only cheese that belongs on a slider "American freaking cheese"
When I saw him make homemade beer almost two decades ago; he became The Brew-Ha Guy! This was cool to see because most people can't make a hamburger. My only problem is I can't find a roll that size that's good enough.
Too messy, but looks good. The extra juices are optional. Mustard cut back a bit. I like a lot of onions, but there is a lot. You’re very scientific and with fundamental skills that I’ll always envy! My suggestions are just that..... suggestions. I’m a simple cook/ chef at best and always enjoy your expertise. Always learning 👍😊
@CantOutRunADuck It was steamed insufficiently, time wise. If you boil an egg for 2 minutes vs 10 minutes, you'll get very different results, even though the temperature of the water is the same. And as you say, the color of the egg whites and yolks will be the same. The color argument you used doesn't apply to beef, however, because rare beef is red-pink, while well done beef is grey.
@CantOutRunADuck I agree with what you're saying with regards to temperature, but since we didn't see anybody in this video using a temperature probe, we can't argue the meat reached or didn't 185. But if you want to continue to argue this, how do you explain why parts of the meat shown here are grey while other parts are red-pink? Please realize I do understand that one should NOT judge meat done-ness by color alone. Nor by texture (although many chefs do, by tactile sensation). Precise temperature readings are the benchmark of meat done-ness. Having said this: have you seen beef probed at 120 degrees turn grey in color, or better said; have you seen beef probed at 185 remain pink-red?
Successfully made. Delicious. I did oil my griddle but mine is sticky. Didn’t use kraut juice, didn’t have any. Yellow mustard is a must. This isn’t fancy. Err... well it meets the bare requirements for fancy yellow mustard. Leave the Dijon off these. It’s basic deliciousness. Don’t over complicate it. I also skipped the paper towels, I had everything ready so I threw my meat on after cutting it. Alton is totally right btw. American freakin cheese all the way.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
I always like that he is basically a no bullshit cooker. He's knowledgeable, crafty and it's his way or the highway. He's inspired many a dish I've made for dinner for my family.
This is what I remember as a "White Castle Burger." I think the secret was in using the juice from the onions.
Closer to a Krystal. No holes in the meat and made with mustard. No ketchup in sight. So pretty much a super Krystal. Probably pretty close to what they made 60 or 70 years ago before fast food got so cheap.
Ah yes. White Castle, or as we called it growing up, "instant diarrhea." I've never understood why people eat there.
drschplatt I remember my relatives in Minnesota calling them "gut busters."
@@drsch ....I never had any interest in paying so dearly just for the experience of eating WC burgers.
@@Bill_N_ATX you are spot on with that, I've had both, what Alton is making is a Krystal burger. Used to get them a couple 6-packs at a time. It's like the in-n-out of the south. In your mouth and then right out your....
This is the Alton that the contestants see. Not the one they show us. He isn’t rude or mean. It’s all in the editing. Watching these videos just prove to me that Alton is a great teacher.
I had a friend in college that met him at a meet and greet in the middle of nowhere in Kansas about 15 years ago......super nice guy and down to earth, he said.
He still seems pretty abrasive even doing this
I don’t find he seemed abrasive at all. Clear cut instructions. No need to fluff it up with jokes and stuff. I like his teaching style.
@@keeleye7225 Alton brown is freaking amazing 😍 I wish he was my teacher all my culinary teachers are freaking boring 😅
They're white castle burgers done with better ingredients and a bit better method wise.
There's two secrets to the white castle slider, first is the onions steaming. Obvious. But the second is the bun on top of the raw meat. That creates this delicious... meat goo.... to put it one way. I saw a white castle recipe many years ago that put beef baby food on the bottom of the bun to try and recreate it. They didn't know about the bun on beef secret.
"secret" bro you can literally watch them cook it, anyone who's actually been tonwhite castle has seen this
not to mention they also put the buns on the onions
Alton "These burgers are going to be well done, there's simply no way around it"....serves slider medium rare lol 4:41
Our Kitchen Chemistry !!! Lmao he’s an idiot tbh
Steamed patties can retain a pink appearance even after reaching a "done" temperature. (For that matter, so can fried or grilled ones, if you closely watch the temps with a thermometer and pull the burgers off so that they only reach the "done" temperature after resting, the final 3-to-5 degrees of cooking coming only from the residual heat.)
Of course, I'm not saying that's how it should be eaten. Go further if the color freaks you out, because you can only enjoy food you're comfortable with. But, as long as you're dealing with cooks or chefs who know what they're doing (and Alton certainly does), a pink hue is at least safe, even if it's not for you.
joshuadramsey I actually was not aware of that, no experience really steaming patties. Thanks for the info! And well put together reply in general 👍🏽
And I'll add, don't let anyone tell you (anyone!) that you're doing it wrong if you go further than base "doneness." I've had burgers beyond well done that have been great as not only something "different" for me, but also good in their own right. The key there, though, is that the meat was very fatty and the seasoning perhaps upped a bit. As long as it's not dry or tasteless, then who cares what the temperature reading is?
joshuadramsey I’ve been a food scientist for over 20 years and unfortunately the reference I made was to the med rare to medium they showed. The endothermic induction or as you called it residual heat (carryover cooking) would still not take his medium rare burger and make it well done. So my comment was not about preference because I am one who loves a good medium rare medium burger I was just pointing out the hypocrisy of his statement. If there’s anything else in the food science related area you’d like me to explain I’d be glad to.
I’ve made these several times now, and let me tell you they are as amazing as they look, if not, just a little bit better. All of those flavors blend together so perfectly! This is twice as good as any sliders I’ve made previously.
Why is he so angry about this whole process???
I thought I had done something wrong 😂😂😂
maybe hes sad he has to make fastfood sliders on tv lol
@@elee9056 doubt it, he did it back on his other show, Good Eats
tbf he’s always this angry on this show LMFAO i wouldnt be surprised if he snaps by the end of the season
Because it def didn’t go well
I’m a simple man.. I see Alton brown.. I click!111!!
4:41. Bruhs burger is as rare as they come.
I enjoy that he claimed they had to well done, no way around it, and then in the last shots they are clearly medium rare/medium. Oh AB...
Only 1 was. That was probably the one that was far back away from heat. To be fair the show is worst cooks lol. But hes on to something with this 😍
He's so unimpressive
@CantOutRunADuck doesnt mean its not gross.
"I want a sheet of meat."
How did Alton get my diary?
He never flip it on other side.not done
@@demtriusupshaw2056 That's how that style of burger is cooked.
@@demtriusupshaw2056 steamed through, they're done.
@@demtriusupshaw2056 that's cause the meat sheet is thin
No he isn't making tube steaks smothered in underwear.
I made these tonight, worked great! Doubled the recipe and used a griddle at 275, best sliders ever. Thanks!
Same for me, only I first let the sliders steam alone on the onions under the foil for 2-3 minutes, then add the cheese and buns, then steam under the foil for 2 more minutes, then take off the griddle. My niece loves them and always asks me to make them.
I live up the street from the White Castle. The onions are spread out and given the chance to heat up, but there's no additional juice added so they don't look as wet as these do. Also, the cheese is added when the slider is scooped from the grill as is the dill pickle slice. Whole dill pickle slices, not chopped. If the customer wants condiments they can have ketchup or mustard or both. They have 3 squeeze bottles on the workbench, the ketchup bottle, the mustard bottle, and the everything bottle.
So half raw, completely unseared, steamed mince. Yum.
Yeah. Kinda weird how he said “well done” yet the first slider they show looks like bubblegum
As a chef, I laughed and shook my head through this entire thing...Pretty awful demo.
@@AldermachXI same man its shocking!
Brilliant, simple, and delicious looking. Great recipe.
This just reminds me of the Harold and Kumar episode of Binging w Babish. Now that everyone’s cooking square patties over and onion bed, maybe I should too...
White Castle is much better!
th-cam.com/video/pTk9HnIwEYU/w-d-xo.html
I'll be cold in my grave before I do that!! Dice the onions and combine them with the ground meat, season well and make patties at least an inch in diameter larger than you think you will need, they will shrink on a hot griddle
@@KonElKent Raw onion chunks in a burger sounds disgusting
So if the beef is cooked with steam from the onions, doesn’t that make these...
Steamed hams?
Rudol Von Stroheim skinner!!!!!
no these are burgers also a style burgers called sliders. hear in america, the oldest, greatest, and freest country ever we cook badass burgers and sliders, we don't steam hams. learn
@@TJ-nk4de america isn't the oldest country ever
@@hexagonalrunabout1120 yeah it is... what existed before America!
@@hexagonalrunabout1120 yes it is. learn
This is how white castle burgers are made btw
Yes we know. And Alton knows as well
Oh. This is how White CRAP is made? They make the WORST burgers. I'm not on-board with this recipe at all!
And Krystals?
@@jkelley14701 no one cares
@@jkelley14701 Don't worry my dude, I care.
He looked so pissed off during this lol
Have you watched the show, I think he ended up with the worst of the worst lol.
"Mini man burgers" there has to be a better way to describe sliders than implying Alton consumes ground up Little People...
Oh he does tho ...
I hope @altonbrown saw this ! #qq
4:42 “There’s no such thing as a medium rare slider.” Case in point
@CantOutRunADuck yeah I guess you didn't watch that part...that slider is still mooing.
@Jay Harv28 actually perhaps you should watch the video. I know the difference between pink and red.
I loved when Alton was on WCs he was the best guest chef yet! Hope he returns
I watched the whole vid and was entertained and enjoyed it the whole way through, definitely craving a slider now. A++ vid !
I made these today and they were un-freaking-real!!!!! I'm to make them for my next beer fest!!! Thanks Alton!!!
This guy is amazing. Hands down THE BEST
Looks super tasty and might I say that is a most appropriate amount of onions I approve. My favorite thing to make for a tailgate is an excuse to avoid going and or a beer.
You: Sliders
Me, an intellectual: Steamed Hams
All sliders are well done. Proceeds to serve rare burgers. Lol 😂😂😂
Thanks for the education. Never knew how proper sliders are made. Americana at its finest
You know it's good when no one is talking.
Extra Mustard and Onions?🤤
I guess Alton is one of my cooking spirit animals😂
Are we just going to ignore the fact this man straight up made steamed hams?
What year wine should I use?
Anyone else notice the slightly RAW slider 4:53
4:41 slider is straight up raw.
I'm ok with that, but most people are not.
No! That burger was not done. When I sous vide red meat it darkens up. I don’t heat but around 130 deg for medium rare and it is not blood red like that burger.
Just made this. So good!
As a worker at White Castle, this made me so happy ❤️❤️❤️🍔🍔
Mans a national damn treasure
I prefer toasted crispy on the inside buns. But that’s just me.
This guy reminds me of my old chemistry teacher
Love his attitude ❤️
The kraut juice was a surprise, I like it!! Bring on a sheet of meat, please! 👍🏼😆
I make em this way at home and *-*chef's kiss-** is it good
"This is mustard, don't be confused by it"
I want to ask yes but why... so badly
So you made white castle sliders?
Luca Peyrefitte He’s from Georgia; he made Krystals :-D
Why is everyone saying he sounds/looks unhappy or angry here? I'm only seeing a normal teaching mode here. He's showing a bunch of people who don't yet have cooking skills how to do it vs making a half comedy half cooking show, of course he isn't going to be goofing around as much....
If they made a cooking video game Alton would be the secret Boss battle at the end of the game.
I tried to recreate this and I messed up several things... My “meat sheet” was a lil too thick to cook quickly, I had to put the patties on the bare griddle to cook the meat through, I thought two onions was enough and i was wrong. Also because my patties were “fatty” I ran out of space on me grill. Regardless of those things though these sliders came out so so so good. The onion steam penetrated the meat so well it was great. (Side note, kings Hawaiian rolls steam amazingly)
Good show, thank you.
I have opinions on burgers. But this looks flawless and delicious. 10/10.
White Castle knockoffs looks killer good Alton !! Damn I could crush about 4 of them right now
I love chef Alton brown. What a great recipe. I love all cheeses but Muenster cheese is one of my favorites.
Big blue cheese guy here.. Or any funky one. Love that bite so much.
@@jeremyleneave5618 blue cheese is another one of my favorites.
That's a good cheese but it doesn't belong on this type of slider it's American that's the only cheese that belongs on a slider "American freaking cheese"
Nice, was suppose to visit us chefs at Le Cordon Bleu way back when...fell through. Still good job and LCB left town.
Alton is always my go to for cooking things
A man after my own heart. Mustard belongs on a hamburger. No mayo. No ketchup. No Secret sauce. Mustard!
Looks good, but you got to poke some holes in those patties so you can get that onion steam all the way through
redsoxfan933 That's why some of the burgers aren't well done.
When I saw him make homemade beer almost two decades ago; he became The Brew-Ha Guy! This was cool to see because most people can't make a hamburger. My only problem is I can't find a roll that size that's good enough.
Had to come to TH-cam for this, since the mobile website would only play ads.
That look on his face when he said add a piece of parchment was sinister
Whats Heisenberg doing on a cooking show? He's experienced in "cooking" of course...
He is NOT playing when he says “American Friggin Cheese” 2:59 😅
American cheese is the best cheese for a burger because it melts without splitting
Mustard, it's spicy and mildly sour. However it helps to balance/cut the salty and oily flavours of a burger
I used to work at white castle that is exactly how white castles are made
He doesnt seem to happy to be back on the food network
*accidentally drops $500 chilled wine bottle*
he is a lier I saw 3 med-rare sliders
Whats a lier
What is a lier?
What in tarnation is a lier
lier lier plants for hire
What's a lier
Alton is so talented.
“The only way to eat it is well done”
4:42 I understand why he’s on the show
Ugh! I love him so much ❤
Wow.. this is awesome. I’m new here
*Makes medium rare slider*
King
That sounds delicious for today’s meal
Looks good I like how mustard is keto friendly
The bun isn't as far as I know, and idk how you'd eat it without one
Alton's becoming the dr. Robotnik of culinary arts
Its messy, its gooey, its everyone our dopamine processor loves.~
Too messy, but looks good. The extra juices are optional. Mustard cut back a bit. I like a lot of onions, but there is a lot.
You’re very scientific and with fundamental skills that I’ll always envy! My suggestions are just that..... suggestions. I’m a simple cook/ chef at best and always enjoy your expertise. Always learning 👍😊
If you've got a late night cravings for the White Castle\krystal like sliders this would also be perfect before watching college or pro football
Looks amazing 😍😱
Alton is the one who knocks.
"A slider is always well done"
4:41 says otherwise
@CantOutRunADuck I mean yeah I get that but dude look at it lol
Bob Hope ok? But you’re wrong.
@@ninja_tony naaaah. I'm not
Love Alton Brown, but the slider at 4:41 is not well done, to say the least.
@CantOutRunADuck It was steamed insufficiently, time wise.
If you boil an egg for 2 minutes vs 10 minutes, you'll get very different results, even though the temperature of the water is the same. And as you say, the color of the egg whites and yolks will be the same.
The color argument you used doesn't apply to beef, however, because rare beef is red-pink, while well done beef is grey.
@CantOutRunADuck I agree with what you're saying with regards to temperature, but since we didn't see anybody in this video using a temperature probe, we can't argue the meat reached or didn't 185.
But if you want to continue to argue this, how do you explain why parts of the meat shown here are grey while other parts are red-pink?
Please realize I do understand that one should NOT judge meat done-ness by color alone. Nor by texture (although many chefs do, by tactile sensation). Precise temperature readings are the benchmark of meat done-ness.
Having said this: have you seen beef probed at 120 degrees turn grey in color, or better said; have you seen beef probed at 185 remain pink-red?
Damn that's one good looking semi-rare sloppy slider joe sandwich.
Sounds wonderful. If only I liked sauerkraut. (Can you just pour more onion juice on?)
Absolutely!
You are, after all, the Flynn Rider of your mini slider.
@@glowfishin1 Calm down Chef John
He would get kicked out of any tailgate party once he started with the "juices". Pop the burgers down, turn, belch, fart, repeat.
You can just use water like White Castle and Krystal do.
I've had medium rare kobe beef sliders. Sorry Alton. I still love you.
One of them looked Raw..
Yeah. I noticed that. "Well done" yet all looked..... Not well done
The thumbnail shows how raw they are
Gloopy burgers.
So that's how you cut onions properly! I've been cutting the ends off for years, and wondering why I can't get those damned crisp cuts...
This is how I chop onions now, leaving the root on right until the end.
"American freaking cheese" haha
He gets it. It is the _ultimate_ burger cheese.
@@Taijifufu It really is. It's melty and delicious!
How odd just by seeing those sliders, my heart beat seemed to slow. Lol... looks good though 👌 😍
Bruh, that shit's raw 😂. Why does anyone take Elton brown seriously. Takes something simple and makes it over the top complicated.
If he would’ve explained that they call them sliders because you slide them onto the top bun from the grill, I would’ve 💯% believed him 😂
This makes me SO hungry for a sack of cozy burgers from Salina KS. Id like to see the whole segment and see how the worst cooks managed this one. lol
Comments: i'M a cHef
Also comments: that steamed hamburger is raw LOL
Insert the Ramsay It's RAW meme here.
04:41 IT'S RAW!!!
-Gordon Ramsay
Successfully made. Delicious. I did oil my griddle but mine is sticky. Didn’t use kraut juice, didn’t have any. Yellow mustard is a must. This isn’t fancy. Err... well it meets the bare requirements for fancy yellow mustard. Leave the Dijon off these. It’s basic deliciousness. Don’t over complicate it. I also skipped the paper towels, I had everything ready so I threw my meat on after cutting it. Alton is totally right btw. American freakin cheese all the way.
THEY'RE CALLED WHITE CASTLES HERE IN JERSEY. YOU'RE JUST MISSING THE HOLES. STILL LOVE THE HOME RECIPE. 👍👍👍👍
He said there weren't medium rare sliders, he clearly made a medium rare slider
Los Phoenix nope. They’re steamed, so it’s normal for there to still be a pink center. Has nothing to do with being raw.
When did Alton switch his persona from goofy to serious?
worst cooks in america are dumb as rocks when it comes to cooking it annoys tf out of him lol
I wish he could find a place in the middle, he was too hyper before but now he acts like he has a permanent hair across his bum.
Little piece of heaven