Great tip to put the dough in the fridge, made this before and found the dough too sticky and added too much flour which made buns dense, doing this kept the buns much lighter than previous attempts!
I tried this when you put it on instagram. Milk buns naturally tricky and ended up okay but made sure the mince was V fatty from butchers and that SAUCE. Simple but slaps - will always make my own now.
Hey Tom, thank you for the videos. I've watched a ton of your channel recently... Probably you're going to grow a ton very quickly. I appreciate and hope your channel continues to display the quality and creativity that is reasonable for a home cook. You show amazing work, and the best part is that you kept it within a range of possibility. That is the key.
Delicious! You're not promoting patty & bun, but your burger would rival theirs anyway! Questions for you: I've always been told not to season the burger until after they're formed because it affects the texture (more meatloaf, less burger). Why no fan on the oven for the buns?
Thanks. It really depends on if you are going to make and cook the burger straight away. If you mix them and want to use them next day I would say probably not to add salt as it starts to cure the meat.
I'll add that fan-force ovens through convection currents cook & set the crust of the bread faster, losing elasticity much sooner, this prevents rising & expansion, resulting in a thicker, denser crust & crumb that's unpleasantly tough & chewy.
This looks great. Can anyone recommend how you might replicate this for BBQ cooking? Oil the patty before putting it on bbq grill to stop sticking? Cheers
Season the grill from cold as you bring the heat up. Just brush it down with oil a few times as you slowly bring the heat up. Helps if you give it a scrape beforehand to make sure it's smooth and clean.
This is unreal! Could you please tell me where you got the cheese from/what cheese you’re using? It’s so difficult to get good American cheese in the UK
Audio levels are quite uneven, certain words and noise floor are jumping out very unnaturally e.g. 6:40 I'm an audio engineer and I'd love to help improve the audio on your future videos.
What a burger - I just love Tom’s casual confidence in the kitchen, he’s like a modern Keith Floyd. Please keep these epic recipes coming sir.
High praise indeed. Thanks
Keith Floyd is a great comparison
Wasn’t Keith Floyd permanently pissed??
Mixed with a bit of William Regal
Feeling stressed on a Monday morning and accidentally watched your entire burger video... so chilled now. AND hungry. Your burger is perfection.
Great tip to put the dough in the fridge, made this before and found the dough too sticky and added too much flour which made buns dense, doing this kept the buns much lighter than previous attempts!
Very underrated. Found you from tik tok and your video are bound to take off. Production, cooking, n vibe on point
Ack! Crispy shallots! Wow! Yes, casual confidence. Just discovered your channel. My new favorite cooking channel has arrived.
I tried this when you put it on instagram. Milk buns naturally tricky and ended up okay but made sure the mince was V fatty from butchers and that SAUCE. Simple but slaps - will always make my own now.
Good man, hopefully the longer format will help
Hey Tom, thank you for the videos. I've watched a ton of your channel recently... Probably you're going to grow a ton very quickly. I appreciate and hope your channel continues to display the quality and creativity that is reasonable for a home cook. You show amazing work, and the best part is that you kept it within a range of possibility. That is the key.
PERFECTION!!! thats a real master!!! Looks stunning!!
God I live for these videos. The main man!
I've watched many videos on burgers 🍔 but your video was perfect
Wanted to check out your TH-cam channel and the first video I viewed did not disappoint! Going to order a Meat mincer ASAP
Loving these videos Tom. Damn I'm so hungry right now...
Top stuff chef! The reward is worth the labour! Bangin as always
Peggy must be the dough prover in Toms household 👀😄
That burger..Wow.
Excellent buns sir
always
That cheese burger is Tasty Business indeed! xo
"Thats a baking stone" 😂😂
Looks like the tastiest burger ever!😉❤️
jesus tom this looks bangin mate
Delicious! You're not promoting patty & bun, but your burger would rival theirs anyway!
Questions for you:
I've always been told not to season the burger until after they're formed because it affects the texture (more meatloaf, less burger).
Why no fan on the oven for the buns?
Thanks.
It really depends on if you are going to make and cook the burger straight away.
If you mix them and want to use them next day I would say probably not to add salt as it starts to cure the meat.
And no fan on the buns, because bakers ovens are no fan
I'll add that fan-force ovens through convection currents cook & set the crust of the bread faster, losing elasticity much sooner, this prevents rising & expansion, resulting in a thicker, denser crust & crumb that's unpleasantly tough & chewy.
Yum yum yum
Do you have the bun dry ingredients please tom x
Could I ask where you're getting these trays to put your mise on? v handy!
Nisbets or Japanese Knife company
what frying pan is that?
This looks great. Can anyone recommend how you might replicate this for BBQ cooking? Oil the patty before putting it on bbq grill to stop sticking? Cheers
Season the grill from cold as you bring the heat up. Just brush it down with oil a few times as you slowly bring the heat up. Helps if you give it a scrape beforehand to make sure it's smooth and clean.
This channel is going places
Thanks super hans
Any idea on the brand of apron?
Beautiful American burger 🇺🇸
💀
best burger ever
When you say no fan on the oven, do you mean bring the oven to temp then turn it off and let the remaining heat cook the buns?
Means don't have the fan on. Oven needs to be on but some have a setting with and witout fan. If cooking with fan lower the temp to 160.
😋
Bloody lovely lookin burger!!!😋😋😋
That looks unreal
This is unreal! Could you please tell me where you got the cheese from/what cheese you’re using? It’s so difficult to get good American cheese in the UK
it's Red Leicester, an English cheese. "Good american cheese" is an oxymoron.
Love red Leicester myself, but on a burger I always go with ultra processed Kraft singles
Bread kneading technique is hilarious. You need to slap and fold it 😂
Did you salt your tomatoes Tom?
yes
Audio levels are quite uneven, certain words and noise floor are jumping out very unnaturally e.g. 6:40 I'm an audio engineer and I'd love to help improve the audio on your future videos.
Thanks for pointing this out, have discussed with the team and we will be al over this.
@@ThomasStrakerRegardless, the videos are sick bro, lots of good tips
Found them
Does anyone know the amounts to use.
What amounts are you after
@@ThomasStraker The bun measurements would be good.
Ranveer Brar 😅
6:34 hair in the butter
"american style smash burger" delivers a gently pressed burger.
Don’t know what’s more orange the cheese or your egg yolks!
mmmm maybe the cheese
Doing all this prep and cooking just for me to eat it in 90 seconds is what will always be my downfall in the kitchen
Pan
T
f
that's a fucking burger
Man said "Popeyes LOOSINA kitchen" LOL. That is NOT how you say Louisiana my guy and it ain't an accent issue. Bro just can't read lmao
That is a lot of washing up for a burger
Knew as aoon as i saw the title that nothing was going to actually happen