The 5 Levels of Homemade Cheeseburger
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- เผยแพร่เมื่อ 15 พ.ค. 2024
- A DIY cheeseburger can be done many ways, so here’s 5 levels of cheeseburger from an effort perspective - starting from very minimal cooking (microwave), right up to making your own stuffed burger patties with homemade tomato relish and onion rings!
Ingredients:
Homemade Onion Rings (or use store bought)
1 onion, peeled and sliced into ½ inch bands
160g self-raising flour
1tsp salt and pepper
1tsp paprika (optional)
190ml carbonated spring water
Vegetable oil for frying
Homemade Tomato Relish (or use store bought)
1 red onion, diced
1tbsp veg oil
4 small cornichons, diced
2 garlic cloves, finely chopped
1tsp paprika
1tbsp white wine vinegar
1tsp sugar (optional)
200g small tomatoes on the vine
1tbsp tomato ketchup
Salt and pepper
Burger Ingredients
1 sourdough burger bun, halved
Approx 300g Wagu mince
½ mozzarella ball, torn up
1 slice jack pepper cheese
½ small gem lettuce, shredded
Salt and pepper
1tbsp veg oil
FULL RECIPE: barrylewis.net/recipe/the-5-l...
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#cheeseburger #recipe #barrylewis - แนวปฏิบัติและการใช้ชีวิต
I didn't realise that for the microwave burgers it's good to toast the buns too, i'd like to have maybe gone even further with homemade burger buns from scratch but i'll save that for another video! I've typed up the recipe for the final burger if you want to give it a try, ingredients in description barrylewis.net/recipe/the-5-levels-of-cheeseburger/
So excited for this video!
@@PUBGLAVAA Cheers
For the microwave burger, you can try wrapping it in a paper towel. microwave it for half the time, flip it over and microwave it the rest of the way.
First thing I thought of when I watched you do it. I used to microwave it fully all the time when I was a Rustlers eater in sixth form. I got to uni and someone was toasting the bun and wondered what have I been doing my whole life 😂
Was going to say have you not seen any of Stuarts videos on these microwavable food stuffs? He always says to toast the buns :)
Barry you are brill. On the instructions for the tinned burger when it said heat in a saucepan I think it meant to heat in the gravy, not rinse off and boil in water 🤣
I've never understood the Brits' attraction to boiling meat. Yikes.😂
Yeah you are definitely not supposed to boil them 😂
Yes u ment to heat it all im sat here in shock i carnt believe hes just done that so wrong !!! 😮😮
Yes u ment to heat it all im sat here in shock xi carnt believe hes just done that so wrong !!! 😮😮
is anyone else as shook by the fact that barry washed the gravy off those burgers then attempted to BOIL THEM?? i'm gonna assume that 'on the hob' for those burgers is supposed to be empty out the tin, and heat through in a pan.
It was a strange choice 😂 gravy = flavour 😋
I guess Stuart is very proud of you for your first two burgers.
Cheapo! :D
Regarding the burger in a tin, aren't you supposed to warm them up with the gravy in a saucepan ?
Washing the patties was the weirdest thing I have seen in a long time. And then boiling them in plain water? No wonder they tasted worse than even the first burger.
I saw the pinned comment, but I always just toast the microwave buns instead of microwaving them, It gives texture to the burger and makes it just a bit more exciting!
Deffo and maybe a bit less soggy ... come to think of that, there's prob a video in gourmet up these things!
Same. I've noticed a lot of these micro burgers now suggest you toast the buns. You can always add little things to upgrade them as well.
As if you'd have a toaster if you are having one of these.
Same here, also I chuck the “cheese” away and put some real cheese on
@@mrbarrylewisIf you have to microwave any kind of bread, let it sit out and get a bit dry. Then wrap it in paper towel and microwave it for about 15 seconds. It will self-steam back to softness and of course it will be warm, and warm bread is always better than cold bread.
Whatever you do, DO NOT microwave the buns with anything in them because moisture, fats and oils will get into the bread making it mushy or gummy or both.
You should ask Stuart about tinned burgers
And dealing with the bread in the microwave. He's just microwaved the burger multiple times.
Brilliant. Level foods by Barry. Stupendous. Need more of these kinds of videos. Love the effort you put into them. Thank you Barry for cheering us all up much needed.
Sounds like the start of an amazing new series! Love your work barry! Suggestion Barry: 5 levels of pasta! 🍝🍝
Honestly, the cheap baps which break easily are a real pet peeve of mine. It's not so much that they break, it's that you so much as breath in slightly near it and suddenly you're having end-of-life flashbacks as you nearly choke on a shard of bread
haha YES!!
i always use warburtons cant never go wrong
Excellent video, the comparisons were amazing!
Personally with microwave burgers I pop the buns into a toaster and cook the patty in the microwave….honestly it makes them twice as better……..I even put lettuce tomato and coleslaw on them too!
Thank you for that short trip down memory lane at 6:09. Caught me off guard at first but then had the urge to listen to a memorable song from my childhood.
I love your videos. Also, thank you so much for the subtitles, I love that it's not generated, and I can understand it better. 😊
Couple thoughts , I love how wholesome and how good this channel is for getting people into the cooking mood and my level 5 burger would be brie and pesto beef burger
Put the Microwave burger and bun in upside down, then once it has cooked turn it over and the top will dry out while it cools, and you have a firm bun on both sides.
Good hack!
Alternatively, I like to put the bun in the toaster while the patty is in the microwave. And also half of the sauce under the patty.
I nuke it in the package, then open and let it air out, then flip and let it dry, then eat. I don't want to make a plate dirty. LOL
@@EmilyGOODEN0UGH 🤣 mentalist
This made my day 🤣🤣🤣🤣🍔.Definitely level 4 for me & thanks Barry 😊👍
Loved that you did home made onion rings so easy and so much better than the frozen ones
Definitely gonna make that level 5 at Home! Your videos are the Best barry! ❤❤❤❤
nice one i want evidence!
@@mrbarrylewis🎉🎉😊😊
So for the microwave burger, I always put the bun in the toaster
For my perfect burger though: Pretzel bun, Aberdeen Angus steak burger patty (like 1cm thick), either Montery Jack or swiss cheese, oak smoked bacon and then topped with a bit of ketchup
Seriously, Barry, you went and outdid yourself with that Level 5 burger. My wife puts your videos on and I often passively listen to them but I had to comment now because that burger looked REALLY good.
How you dealt with those westlers burgers was absolutely mental. Love it
I normally do a level 4 but with my own mince rather than ready made and normally create a double smash burger. Those st pierre buns are great as well - I never get through 4 of them at once but they freeze well so i just grab a bun when needed and they taste just as good.
On the rare occasion i have a rustlers burger, i always toast the bun and most times will add at least lettuce, sometimes ill throw a slice of tomato and some pickles on there too....really elevates them
Just sat down for dinner and working my way through my subscriptions. Your video was next and what a coincidence that I was having a burger for dinner eh! Turns out I was having a level 3.5 burger with Aberdeen Angus burgers, soft rolls from Tesco, baby gem lettuce, tomato sauce and cheddar cheese I cut myself. Not quite on the level of relish and onion rings but definitely better than frozen burgers
i have ishues standing for long periods of time; so my level 5 is pretty simple; but i tried it the first time earlyer in the week after seeing it in a video of yours; and it was life changing even if super hard
pre-portioned imposible burger meat split into two pattys; with cheese and pickel in the middle cooked up in the electric sckillet and served with barbeque sause. absolutly incredible
Try malwart's frozen great value bacon cheeseburgers. They're pretty darn good.
@@EmilyGOODEN0UGH there arnt any walmarts close to me (as far as i know) but if i see one ill try that! :D
@@arrow_awsome DollarTree and FoodCity sell little bland frozen burgers that just need some mayo and onion powder... I'm sure you can find something.
Canned burgers for camping. Cheese in a burger is called a Juicy Lucy here in US. Love your relish! My go-to burger is store bought ground (minced) beef, good cheese, sliced sour pickles, ketchup, mustard on toasted whole wheat. Mom never bought buns so I prefer the bread. Hello from cloudy Oregon US.
In Australia we have burger with the lot, pattie, cheese, lettuce, fried onion, fried pineapple, beetroot, tomato, egg and bacon with tomato sauce. It's so good.
Brim full of Asha on the 45! Its a song by Cornershop that came out in 1997! Thanks for the memory Barry. Love your vids. Keep on cooking :)
At the beginning you mentioned about carnival burgers and your second one was tinned Westler burgers. At funfair’s and in other places, for many years a lot of vendors sold tinned Westler burgers but they didn’t come in gravy.
If you're not toasting them, to stop the micro-burgers' buns getting soggy, I tend to have them propped up in a sort of "tent" style on the plate (or hanging over the edge slightly if you can't get them to balance) - then shove on a wire rack as soon as they come out. Helps a lot.
New upload from the Bazmiester 🙌💕
lol may have to use that name more often
Think what you do is anazing love all your videos all very entertaining. Do you think you could try doing the burgers with different meat to see how the taste compares just a suggestion thank you
Barry you did onion rings about a year ago! I've never tried onion rings before, but with your recipe... Me and my boyfriend went nuts!!! So crispy and delicious. We almost had them every weekend 😂
I've never seen relish like that. Definitely making it
With rustlers, I put in the cheese in the burger and then micro it. Done it ever since I was kid in the 90s with frozen ready burgers.
1:33 Watching lots of Ashens videos has taught me that you should put a couple of pieces of paper towel underneath the bun in the microwave.
Yep or use the toaster for the buns apparently it suggests that on the packet itself too sometimes
Love grinding my own pork belly and beef chuck for a burger! And I also add in black pudding and sautéed onions for an extra flavour and sweetness!
Then use Brioche and then fresh tomatoes and lettuce,
Plus a melt of cheese on the burgers!
I make a kewpie Mayo plus finely chopped pickles for the sauce!
But it’s all about the patty!
I also roast the buns!
Got the idea to toast the buns on a microwave burger from Ashens. When I'm in a big hurry though, I still end up microwaving the buns with the burger, but a trick I do to keep it from getting as soggy is to flip the burger over halfway through cooking so it's a bit more even on the softness vs. the soggy/crunchy bun (and yes, I've had quite a few buns that got overcooked and rock hard on one end...).
Love this idea for a video format dude! Chilli could be a good one, from canned to slow cooked pulled beef... Mmm... Alright off to make a chilli
My family pretty much always makes our own patties. Some of that is due to dietary restrictions, but it does let us season the meat very nicely. We actually keep smoked salt and pepper on hand, and getting that in there with some garlic and onion powder just does amazingly well. Beyond that, I'll often use a caramelized onion jam/honey mustard/grated aged cheddar blend that I make (usually just to put on toast with eggs XD) on my burgers, though I'll almost always toast the buns and put a bit of mayo on the bottom bun to keep the juices from soaking into it. And then... usually some nice cheese melted on top of the patty... frequently a bit of bacon... yeah. That's my kind of homemade burger XD
Brimful of Asha? Did you get that microwave burger from the Cornershop? 😉
Deffo toasting rustler buns are essential!
I miss the cheap vs steep! Have you done cheesecake? Also, I'd love a comparison on baked vs unbaked cheesecake. I love your channel!!
A start to a new legendary series? :D
Next up, you should do curry. Those can be very high effort, or very low xD
I always use the dairylea cheese singles for those microwave burgers and ketchup I have at home
I tend to put Rustlers burgers in the oven, patty and all, dice some jalapenos with a slice of real cheddar, lovely stuff
My level 5 is ground chuck with a bourbon sauce and onions with their cold fresh crunch and a pickle spear to the side.
Barry, you are amazing! But you didn't even do the unnecessary salt bey!!!! lol you rock man!
The level 5 looks truly amazing! Nice one mate!
Barry Lewis eating a Rustlers burger? What's next, kitchen gadget reviews on the big brown couch? 🤔
A piece of folded kitchen paper under a rustlers absorbs the moisture, flip over straight after cooking whilst it cools and you're good to go!
@mrbarrylewis which shop did you buy the wago mince and sourdough buns from?
Yes mate, brimul of asher was a banging song in the 90's, absolute classic
When I get the microwave burgers, which is rare, I toast them. Including the burger as well. Flavour is so much better.
i always do the microwave burgers (that are a guilty pleassure of mine for lazy/hungover days) that way: Buns on the toaster (so it doesnt get soggy), Patty with cheese in the microwave, then the then assemble, and some pickle from storage. crispy onion when i got some. makes a 1euro burger decent :D
My go-to burger when I'm making it myself is mince made into a patty with egg and onion, a slice of tomato, slice of lettuce, then some kind of sliced Dutch cheese on whatever buns are available, I usually toast them in the pan when the meat is almost done. I think I might get an even better consistency with some panko breadcrumbs. Come to think of it, a patty is like a wide flat meatball.
I always thought those microwave burgers were the bottom of the barrel but it turns out there is something worse (canned burgers). Gross.
Yes, that was a thing! The quality of the microwave burger was pretty good, seems they have ok standards, the cheese was better too. Although this video was more about effort I thought adding the odd price thing in too created more interest points to talk about.
@@mrbarrylewis I've tried cooking burgers sous-vide - takes ages and really not worth the effort. Better to bbq them.
However, sous-vide steak butties are to die for.
Air fry that microwave burger an buns tastes way better 👍
I also flip the burger over for a little bit, after cooking in microwave that seems to help kind of
Can you make pretty patties using the clear burger?
Smash burgers are kinda all the rage right now in America. I got into preparing them recently and I've not really looked back. I do it differently than a lot of people. I use 80-20 lean beef grounds rolled into loose 3oz balls with mixed with your spice of choice and a cheese that melts easily. Usually I just used American cheese but cheddar does ok. Havarti-dill is great if you want something wild. Use a HOT heavy spatula or even a burger press to really smash the burgers into a DRY griddle or pan (don't oil it). You want the spatual or press to be hot ahead of time or else the meat will stick to it. The more smashed it gets the better. You want them to get kinda crispy, but if you choose to flip them after about 2 mins they'll still be very tasty. Some people like sauted onions diced fine. Personally I just do thick slices of tomato, raw white onion, jalepenos, mustard and ketchup and/or a nice aioli if I've got it.
I would like to eat your level 5 but I could never be arsed making it myself 😂😂 Level 4 was the perfect effort:taste ratio for me
My regular would be around your level 4, except I can't get the timing right on cooking the quarter pound patties (getting the middle cooked without over doing the outside) so I've started splitting one into two thin patties with the bread knife and then they fry dead quick and get cooked through properly. Plus, then you can double up the cheese.
Best level 2 burger is basically a cheese toastie(made in the toaster using the toastie bags) with a burger patty shoved inside(cooked separately).
It properly melts the cheese and toasts the bread, and with the burger patty in too it's really hot and stays hot, it tastes so good for something you throw together with stuff you probably already have in the kitchen(bread, cheddar, minced beef).
Just in time for our BBQ this weekend!!!! Thank you Barry!
Awesome, hope it goes well.
My brother always had a seasoning mix he mixed in with ground beef... i forget most of it except for worcestershire? sauce. He made some really good burgers that were good even in a 'plain' form.
Wow what a review, you went to town with this demstration best i seen for along time. youtube seems to be a wash with so called reviewers telling us what a product tastes like cause it's New, where is the comparison, well done Barry! i may not choose to eat any of those burgers but a least you tried to show that there is a cheaper alternative, not necessity good for you! but i did feel your pain with that tin stuff, but unless someone try's it, you just dont know, level 4 burger i think i would have put the burger in the oven on the onion rings using them as sort of trivet. Thanks again for your enthusiasm, i think it would been a laugh to have done it with you. Level 5 is the best, when is dinner around your house!
More pleae! Maybe some Asian wok style ones? Fried rice even?
That Brimful of Asha reference was unexpected! Did not expect a cornershop reference in a Barry Lewis video
Spread a bit of butter on the buns and toast them under the broiler... throw the patty in the microwave along with the cheese for about 35 seconds... don't do this until the buns are basically toasted though.
Nice work sounds a good balance
Check the cooking instructions for the Rustler burger. Says to cook the patty in the microwave and put the bun in the toaster. That’s properly why the bun goes soggy
Smoked Gouda cheese, kewpie mayo with fresh grated garlic (or garlic powder), sautéd onions, and salt & pepper on the patties is a great combination.
had a very nice level 3 style burger while watching
Berry try using two chopsticks to prop up the burger and lift it off the plate.. It works wonderfully every time and the chopsticks can be washed if you guy good ones and reused ..
hey Barry, if you wrap any bread to be microwaved in paper towel, the towel will soak up the moisture and help stop the bun from going soggy and/or chewy
bazza your best off putting the first russler bun in the toster
Ugh Microwave burger!!! I would eat your level 5.... its my level 5!!!! *waves from Canada*
whoop whoop, nice one!
the russtler burger, if you do that under the grill and toast the bap, it comes out great, also you know, pimp it a bit, some lettuce, finely chopped onions, and burger sauce, it can be really good if you skip the microwave
There is a hack that i do for the first microwave burger to stop the condensation just turn it upside-down after you take it out the microwave let it cool slightly then add the cheese and sauce
When i heat things in the microwave that might get soggy I put paper towels on the plate, try layer them up so it absorbs all the water
Question! Maybe you can clear something up: what exactly is a relish? Is it similar to a chutney? Not from the UK, so would be interested to know and when you would use which.
For the microwave burgers i just fold up a sheet of kitchen paper and put that on the plate first, works a treat every time
You should try a Julia Childs “French” hamburgers or Rachel Rays hamburgers piled with cheese and red onion in a red wine reduction on a piece of garlic bread. These are my highest level bunless burgers, fancy eating with a fork and knife but so full of flavor. Also just tried out a burger bowl (ground beef shaped into a bowl ) filled with anything you want, cheese, bacon, onions, etc, that was another bunless delightful treat
Love seeing this video, reminds me of why I don’t eat canned meat 🍔
Idea, I wonder if you can make a better homemade plastic burger cheese than the supermarket, I have been tempted to make it myself. It apparently involves, milk, cheese of your choice melted into the milk, then adding sodium citrate. I have also seen some about using cream of tartar. But, I have to feel that you can get a really good melted cheese, with a better cheese flavour than the supermarket stuff.
For me a top effort burger requires a burger cooked on a red hot hotplate and steamed with, cheese, a splash of bourbon and covered with a metal cloche, then top with the bun with crunchy peanut butter! So awesome!!!
As for my level 5 burger; has to be cooked on my barbecue with real lumpywood charcoal, quick sear over the coals, then spin the grill round (it's a Weber kettle, so, round grill) to go for indirect cooking & throw the lid on (so basically kind of oven-cooking, but with flavour!), they turn out amazing, one other way I do it is to baste the burger meat with barbecue sauce as they cook too, gives them a different and very tasty vibe... :D
Barry, how do you keep coming up with ideas for videos? You've been YouTubing for so long and still coming out with interesting videos. Also getting close to a quarter of a billion views total, that's crazy!
If you read the rustlers burger package it actually tells you to put the bun in the toaster, you're not supposed to microwave it, only the patty and cheese goes in the microwave
For the rustlers burger I always toast the bun 🤷♀️
For me:
1. Rustler burger
2. Frozen burger in air fryer with brioche bread bun
3. Defrosted frozen burger cooked on the George Forman grill with my husbands homemade bread buns and BACON!!! 🥓
bun with onions in it and poppyseeds onion cheese sliced lettuce slice tomatoes and banana peppers then a slice of bread & butter pickle cut in two pieces and dijon mustard and ketchup that has no corn syrup ... grilled onions and a special grocery store i have here vegan beef patty that tastes like a real burger or close as i can get now... its so yummy! no other level needed
The level 5 was missing beetroot and cucumber or pickle. Much love, insomiac in perth,WA...hopefully i will nod off and dream of burgers🤣
Looks like Boston is going to have a bowl full of bits of burgers for dinner tonight.
One of the best burgers I've made was with: a white sesame seed topped burger bun, two battered chicken burgers, a potato waffle, jalapenos, ketchup, and lettuce.
It may sound plain, but when I first made it it was really nice.
@mrbarrylewis Now add all the extra ingredients from level 5 to the level 1. Minus the patty, bread and cheese ofc.
So the bap, patty and cheese from the level one, but garnish it with all the good things of the level 5. (Lettuce, homemade relish, the extra mozzarella, the onion rings, etc)
Pretty sure it will crank up its level to 3 / 3.5 if not close to level 4. (taste wise that is)
I’m looking up a menu for lunch on Saturday and they had an amazing sounding vegan cheese burger and then this video drops and suffice to say, I really want a cheese burger now.
Also is it ‘bap’ in the SW? I thought it was regional and that the SW called it something else?
We could prob do a whole video and debate it lol
@@mrbarrylewislooking at regional things like stotties and oat cakes too
on the rare occasions the microwave burgers turn up on the bargain shelf in the local co-op I always do the bun in the toaster...doesn't get rid of the slight dog-food smell of the meat, but at least the bun isn't damp and gummy
Try lamb for burgers. It's so good. Cheers Barry! 👍🏻👍🏻✌️
Not really my Level 1, but my Level 3 is the most common kind of burger I make, which I call the BMBB (Bloody Mary Bacon Burger) - I actually buy beef from the butchers, typically chuck but I do like to add a bit of brisket for flavour, grind it myself in my mixer, and grind up (depending on the original thickness) 1-2 rachers of smoky streaky bacon, combine in a bowl with Tabasco, Worcestershire sauce, Celery salt, Tomato Puree, form thick patties and chill in the fridge. As the grill (ideally charcoal but gas is fine) is heating, make a basic Horseradish sauce (or buy the jarred stuff) and start to char thick slices of beefsteak tomato. Sear the burgers. Assemble on, ideally a Milk Bun, but Brioche is ok, with Horseradish on the bottom, a few leaves of lettuce, the beef/bacon burger, charred tomato and a slice of hard goats cheese, I tend to then add a little more hot sauce or ketchup for others, top with the rest of the bun.
Adding Vodka is optional, but if you're making Horseradish from scratch, it's an ideal place for it.
Nobody:
Absolutely nobody whatsoever:
Barry: Lets just add a little paprika
My go to burger is :pretzel bun, hamburger patty, American Cheese, bacon and coleslaw.
Sometimes you have to read the ingredients on American cheese, sometimes it's processed with water and oil as main ingredents (Immitation processed cheese food). It's better if it has the milk as a main ingredient (Pasteurized prepared cheese product) is what tastes the best.