🔴 GET YOUR C-WORD SHIRT AND GIVE TO CHARITY AT THE SAME TIME!!! ➡️ Remember - 100% of the profits go to FEEDING AMERICA'S COVID19 RESPONSE: bit.ly/2UUellg Thanks everyone 🙏🏻
@@emberd-l795 He was talking to the show host. As around 18:37 Sam mentions the patty's composition being 33/33/33. cbski is talking about sam rather than penney
Ok Sam. I made this burger for my Dad last week and he said, “That’s the best fu**ing burger I’ve ever had in my life and I’m 75 years old!” My whole family is now obsessed and ask me for them all the time. Great recipe!
Sam, this comment is gonna hit hard, but i want you to know how much you and your sons videos bring me joy for hours on end while i am receiving my chemo treatment. Your videos are soothing and they make me so excited to go home and eat and to keep my appetite up for my health. Just yeah from the bottom of my heart, im truly thankful.
I’ll bet his videos make you hungry when the chemo tried to keep you from eating. Sam’s channel is medicine. Praying for you man, kick that disease to the curb, and we’ll go grab a burger sometime.
I'm guessing you know that's ok. I've had the same thought about other people's cooking video's. Sam even tell's you. All that matter's is that it takes good .
I was watching this while relaxing, having a beer. I almost spit my beer out onto my monitor when you spread the butter on the buns with that knife!!! Another one I've gotta try. Looks incredible.
if you're using all three of these meats, cut them all up ready for the grinder. Then simply alternate grinding all three: a strip of sirloin, a strip of short rib, a strip of brisket. And so on, until it's all ground. Then all you have to do is lightly hand mix all three in the bowl at the end. You don't want to handle the mixture too much, and you don't want to grind again, for best results.
I actually just made a trip to my grocery store to purchase these ingredients because of your video. My local Publix butcher was more than happy to grind brisket and short ribs for me. Now I have to figure out how to equally smash them together without a grinder. Great channel
Don't know how much this helps you, but you can chop your meat pretty fine, and make patties out of it without a grinder. Don't use a blender, that would be just madness and you’d be left with paste, but you can make a burger out of chopped meat. Throw it in the fridge for an hour to firm back up and stick together. Happy cooking!
Sam, thanks for the awesome videos. I served 21 years on active duty in the Air Force and another 22 years as a senior civilian in the Navy and I want you to know that there's nothing wrong with a civilian rendering a salute out of respect for the flag or military personnel or military formation. It's certainly not required, but it's neither forbidden nor inappropriate! Salute away whenever you hear those "sounds of freedom!" Keep up the great work!
@@TruthSeekerNC What Freedom is this fool talking about . Maybe you can answer that as obviously you can't provide any prove your god ID true and mine is not .
Fantastic little video gents. I enjoy the harmony of attention to detail, sense of humour, simplicity, and passion... and for the raison d'être, the burger is essentially the epitome of a perfect burger. One thing that I may have missed, where on Earth did you get those brioche buns, as they look near perfect!? Thank you for sharing.
Pre-covid I sublet a kitchen in a bar and my burgers were praised as the best in my small-ish city. This guy's burger gets some things very right that I have not seen anyone else on YT do. Bravo!
@BURGER FEVER nope. But we had some similarities. Somethings not so much. But I'm willing to bet his is probably one of the better home recipes/methods you'll find on here.
@BURGER FEVER it is great. TBH I was more minimalist than he in preparation. I wanted to be able to taste that beef flavor. I had every combination that you could make on a burger but not as much of it. It was the side dish, the wingman to the meat, not a competitor. For home use its best to find a butcher shop. This combination is like $12/lb at whole foods. If you source it well you can get it down to about $7-8 but you will have to grind yourself and maybe remove bones from short ribs yourself. (Its not hard or even too time consuming once ya get the hang of it)
I made a burger similar to this last weekend ( both days!! ) just using 80/20, his homemade ranch, grilled onions&mushrooms on a grilled pretzel bun and YES! It was the best burger I've ever made! I grill year round unless it is raining really bad and have been grilling as a major hobby for about 16 years and I learn ALOT from Sam! The guy is legit!!
I’m in the Army. I first discovered you while serving at the 10th Mountain Division at Fort Drum. The very first recipe I cooked of yours was this recipe. I had to improvise with the burger patty with regular 80/20 beef, but it came out amazing! I used your recipes to feed a ton of troops in the barracks and even some of the married folk from my unit (the boozy candied bacon was a huge hit). I’m now married, and my wife and daughter have enjoyed countless meals I’ve cooked from your channel; from your enchiladas to your breakfast burritos; along with some of the troops in the barracks. Thank you for your amazing recipes, entertaining videos, and your inspiration to get me back in the kitchen. This #samsgiving2020 I am looking to give meals to my Soldiers in the barracks, my family, and those in need. Thank you again for everything you do.
@Tectonic I appreciate your response. You are correct in which I have not seen combat; which most military folk would call me a POG (for those reading this comment, that’s personnel other than grunts, grunts being infantry). I also appreciate the fact that you took the time out of your schedule to reply to my comment with a response such as yours. I do realize that not seeing combat can be seen as not serving in the military, but many have served faithfully while wearing our nations colors, have NOT seen combat, and have retired honorably doing so. I come from a long line of military service members in my family, and I am still proud to serve my country in the fashion by which I do so. Remember, Jesus loves you, and I hope you have a very Happy Holiday season. God Bless.
@Tectonic no harm, no foul. Thank you for your support. I honestly didn’t get the reference, or couldn’t recall the reference. I also wanted to show some people who would see this comment thread that love and gratitude is a better response than getting upset. Happy Holidays!
I was reading your reply and you take me way back when I was 15, 16, and 17 years old living next to a fellow I called red who started out as a drill instructor but didn’t end up running the mass holes on Fort Wayne right Alaska. This man was constantly cooking baking and making food all over the post not only in those Miss Hall’s that he ran but for special parties and such. I learned a lot from him and went to culinary arts myself and on the cafeteria snack bar. I salute you for all you do! Sorry I’m using voice over because I have since lost my site. I’m waiting for a keyboard for my phone. I can’t believe they they make a keyboard for a phone so I can just type!
I love the fact that that this is so simple. Thank god. That’s how you let a burger shine. Usually people add tons of unnecessary stuff to make it fancy but not you.
Call me a heretic but I add stuff to the ground beef. Chopped onions, bread or cracker crumbs (Ritz are good), chopped garlic, a little red pepper, salt, pepper, and egg or 2 and whatever other seasoning I might feel like putting in depending on how many drinks I've had. I even added chopped spam once.
The same thing they said between 1955-1975, but realising it was no one's freedom and especially not anyone in USA. Like every war is a freedom war for everyone involved, as long as it's started by USA..... The simplicity of those minds.
Great content! All of it! BB v3 suggestions 1) put grinder attachment in freezer 20 minutes before grinding. 2) use 50% chuck and 50% brisket remove loose fat and silver skin. 3) cut your strips half the thickness you showed so that you can feed both a piece of chuck and a piece of brisket side-by-side at the same time eliminating the need to mix later. And you get a perfect mix! 4) place on a tray a slice of chuck. Add on top a slice of brisket. Freeze the tray for 10 minutes. (do not freeze longer or you will break the gear in your KitchenAid). 5) I like potato buns (they are “not dry”). Heat the buns in a fry pan with a lid. Place the bun insides down and immediately cover with lid. The fry pan will toast the insides (so condiments do not make the bun soggy) but the lid will trap the steam warming and softening the outside of the bun to perfection.
This is about the 100th recipe from Sam I’ve made for the kids in the extended family. I’m famous now because they think I’m a great cook, but I always give Sam credit. BTW, Sam, as a veteran, I can confirm it OK to salute any time you feel the urge. And, it’s sincerely appreciated!
I just made this - I’ve made a ton of burgers but hardly ever grind my own meat. I only used sirloin and brisket but the difference between standard mince and the stuff I ground myself is night and day. Never had a smashed burger retain so much juiciness a tenderness when eating, it was almost melt in the mouth. A fair bit more expensive but worth it. Good thing I bought extra to make tomorrow!
Thank You for finally addressing the left over meat in the grinder. I've seen so many cooks grind their own meat, but no one ever has addressed the wonderful left over meat in the grinder parts... Sam You ROCK !!
Hey Sam, just made these a few hours back using the recipe. Tasted really good. The sauce is the big deal. Would be repeating these during any potluck or BBQ dinners man. Thanks!
@@Rizadassalchipapa I made these burgers 🍔 this evening and they were AMAZING! The flavor of the sauce is what makes this burger dynamite 💥. Sam the cook did NOT exaggerate when he said this recipe is so good. I did not have: • Japanese mayonnaise • spicy mustard • yellow cheese So I used what I had in the kitchen & adapted a few things. Here's what I used: • Helman's mayonnaise • Dijon mustard • Mozzarella cheese • Red pepper flakes • Fresh parsley I did everything the way he showed in the video, added red pepper flakes on top of the melted cheese & sprinkled a pinch of fresh parsley on top. That's it! Don't add ANY other sauces or veggies (lettuce, tomato, etc.) The caramelized onions on top of the patty & the sauce on the bottom of the bun make this burger SMASH 💯🎉 I HIGHLY RECOMMEND MAKING THIS BURGER 🍔🔥💥💯🎉😁😁
I made this for my family, they loves it. The caramelised onion and the amazing sauce. The composition of the meat was awsome. Boy o boy, I am becoming famous in my family because of you. I will surely try some more recipes and give my feedback.
Sam I know this video was made a while ago but I just viewed it tonight. It certainly looks incredible and I’m looking forward to the warmer weather to make it for family and friends on my flattop grill. Thanks for the recipe. BTW, you are hilarious.
What would be cool to see in the future is a price breakdown of everything. Like when you show the brisket, on the top right corner you can add $15 and a little “cha-ching” sound. It would just be helpful to see how much everything costs, if it’s not too much extra editing.
@@Tsukiko.97 not the editing is what's worrying me but the people literally b*tching about prices - 'we' saw this with other shows. There are places you can get brisket for "xy" and beef for "yz"!! The meat he ground does make like 4-6 whole burgers, or even double, I'm sure!
Ehhh I feel like it would take away his style of videos that we're used to. If anything, it would be nice to make a playlist like lockdown munchies, but for people who are on a budget. If you're not on a serious budget, the whole price breakdown thing is unnecessary, especially because meat and other food prices vary quite a bit. There's a show called Struggle Meals and that is solely based on quality cooking for under $2 a plate.
I honestly don't even remember how I found your page, but I stayed for the hilariousness of you wiping your face with an entire roll of paper towels. Now my husband and I make a recipe a week of yours. This weekend is this beauty. Cheeseburgers are life!!! Thank you for such amazing content!
I’ve never watched anything in my entire life related to food. Came across your channel a few weeks ago and I can’t stop watching it 😋😋. Keep up the great work man 😎😎😎😎😎😎😎
Ground my own beef last night with the kitchen aid attachment using the trifecta of cuts you proposed (short rib, brisket, sirloin). Truly phenomenal. Guests were blown away at the flavor and juiciness of the meat. Definitely recommend popping the grinder attachment in the freezer as well as the cut chunks of meat for about 30 min prior to showtime. The double grind is a must. Thanks for the inspiration, Sam. Gonna be hard to go back to other plebian burgers after this experience.
Looks amazing! But if I may,,, try this next time to make it even better better. Try it in cast iron (if your flatop isn't already cast) and before you smash that awesome meat, place a lil haystack of mandolin thin sliced onion "segments"? Under the meat. The carmelization embeds right into the patty, and then when you flip you actually get the same flavour on the other side too! Nice job not adding bacon by the way, cuz that's the cheat way to make a burger taste better ;)
This dude is high as fuck. I’ve watched a lot of their videos and I can tell this dude is blazed AF on this one. The humor he’s dishing at the beginning is slightly nervous/anxious enough to give it away.
That was awesome! But...I would have to add some thick cut bacon, grilled jalepenos, tomato, lettuce...maybe some grilled mushrooms, lol. Because of you, I'm going on to Amazon right now to search for a meat grinder attachment for my KitchenAid mixer! And it did gain you a new subsciber!
I’ve been making burgers on the grill for decades and this was by far the best I’ve made. Love the smash technique and cooking on a flattop instead of the grates
I just made this and ate it and I'm posting this comment like 8 minutes later. DUDES....this is no joke. The patties are no fuckin joke man! Like...I used the wrong cheese, my sauce wasn't that good, didn't make NEARLY enough onions, the bun was regular and basic as hell, and it was STILL one of, if not THE best burgers I've EVER eaten. Next time I'm just gonna put regular ol' lettuce, onions, maybe a tomato, regular American cheese, and some ketchup and mayo and it will probably be the undisputed best burger I'll have ever eaten. This man deserves a medal of freedom! Fatty cuts of brisket are probably the key. Short rib already has good fat and sirloin didn't look too fatty at all. I'm almost afraid to make this again just because I never want to get tired of that taste!
I just did Brisket, Filet (got it cheap), Short Rib, and Bacon. I did not smash. Everything else was just like Sam did and it was the absolute best burger I've ever had.
Your comment about "Hold for the sound of Freedom" garnered my subscription. As a 24 yr retired USAF MSgt. I truly appreciate your support of our Armed Forces! For that Sir, I salute you! And I was mesmerized by your build of this burger...well played sir!
Another option for the meat grinder finale would be to use ice cubes instead of the bread - this is the best way for making sausages! Of course the bread option is also a great approach!
What a brilliant way to make burgers. We tried this tonight, and while I was forced to substitute chuck in place of sirloin the end result was incredible. Getting the meat to a consistent thickness is the trickiest part, but otherwise I was really happy with the results. Thanks so much for posting this one.
Sir Sam, because of watching this video I purchased a meat grinder, bought the different cuts of meat and made my own ground beef burgers and I have to say THANK YOU SO MUCH! I’m never buying ground beef ever again. Something else I had never done was use the cooking oil to make the meat nice and crisp. Omgoodness! You helped me out so much, I’m going to give you a recipe my mom made for us kids and I still make it to this day. Get a Hormel Pork tenderloin. Slice it up in 1” slices. Dip them in an egg mixture and then a bowl of crushed Saltine crackers so they are well coated. Then fry them in a pan with about 1/2” cooking oil. Don’t crush the saltines to dust but to just very small pieces. Flip them over when brown and then put them on a paper towel. I do have some special pork spices I add to the crushed crackers but you can use you brilliant imagination. I just love eating pork this way.
🔴 GET YOUR C-WORD SHIRT AND GIVE TO CHARITY AT THE SAME TIME!!!
➡️ Remember - 100% of the profits go to FEEDING AMERICA'S COVID19 RESPONSE: bit.ly/2UUellg
Thanks everyone 🙏🏻
Is your Knife still coming out in June?
Yeah but where's the bacon? Still not the best if it doesn't have bacon. But looks bomb af tho!
Smash that like! For full release!
SAM THE COOKING GUY could you make Aria Con Pollo?
SAM THE COOKING GUY I meant Aroz Con Pollo. Damn auto correct
What’s up guys, can you do either leg of lamb or steak tartare?
33% sirloin, 33% brisket, 33% short rib and 1% bread
Oh yeah lmao that’s not quite 100% there Sam
cbski how so?
33+33+33=99+1=100
@@emberd-l795 He was talking to the show host. As around 18:37 Sam mentions the patty's composition being 33/33/33. cbski is talking about sam rather than penney
Ember D-L Yeah but that’s not what Sam said
half sirloin, half brisket, half short rib.
Ok Sam. I made this burger for my Dad last week and he said, “That’s the best fu**ing burger I’ve ever had in my life and I’m 75 years old!” My whole family is now obsessed and ask me for them all the time. Great recipe!
I had a similar experience with my family, insane
🤣🤣🤣🤣🤣
You grinded brisket sirloin and short rib?
Sir Cartier Yes sir I did, and it was amazing!
Love making burgers for the family but you become a victim of your own success when you have to make them all the time.
Bruh I'm still laughing at the fact that man's wiped his mouth with a WHOLE ASS PAPER TOWEL ROLL
went to comment section only to see if i was the only one who noticed haha
I lost it and my wife thought I was crazy
Its kinda his thing
You must be new here haha
It's a sweet move. Lately I've been wiping myself with a whole ass roll of tp just to show how rich I am.
Sam, this comment is gonna hit hard, but i want you to know how much you and your sons videos bring me joy for hours on end while i am receiving my chemo treatment. Your videos are soothing and they make me so excited to go home and eat and to keep my appetite up for my health. Just yeah from the bottom of my heart, im truly thankful.
Stay strong!
Godspeed, Sir.
Absolute king, keep going strong
I’ll bet his videos make you hungry when the chemo tried to keep you from eating. Sam’s channel is medicine. Praying for you man, kick that disease to the curb, and we’ll go grab a burger sometime.
@@saltydawg8988 it’s honestly the best medicine! Gets my mouth watering for when I come home, MAKES me wanna eat!
I never get this kind of inspiration to cook like this until its 3 am
It’s exactly 3:00 AM and I feel the same way 😂
so it's not just me then?
4 of a kind???
2:30 am and thought the same lol
Yup same here lol. I ain't going to lie though.. I've made full course meals at 3am lol
Apparently every burger Sam makes is better than the last.
Just Leave The Nuts Hangin Out UHHHHH! Just left the nuts hanging out!
cuz hes a liar
Your name tho
His burger leveling up skills are too high that's why.
That’s the goal. Always try to outdo your previous performance.
I swear he’s the only one I’ve ever seen grab the whole roll of paper towels to wipe his mouth 😂😂 love it
LA beast does it all the time too lol
@@afterthedeciple I was just going to say that lol
Omg ikr this man is such a good cook but If i met him i would beat him with a roll of paper towels
I read your comment and a few moments later he wiped his mouth and shit, I literally laughed out loud 😂
That's how chefs ball out..versace napkins😂😂🔥🔥🔥🔥🔥
Who’s watching while hungry af
Me 😭😭
Hungry and lockdown
yup, stomach growling, mouth watering, a tear rolling down my cheek
Grinding the meat now player.
im eating a burger while watching ;)
30 seconds in and I am reminded why I watch this channel.. "We're gonna start with.......what the hell are we gonna start with...?"
Thanks Laura 😂🙏🏻
I legit lol right there
www.ebay.com/itm/402242277073
Now that’s what I call entertainment
Lengths? LOL
"Bring the 'M' word back" [MOIST]
Alejandro Fontes this makes me moist. 😜
This shld be a shirt 😂
Or bring the wetness!
Alejandro Fontes hell yeah
I'd buy that shirt
These are the videos I miss. 30 minutes and just a burger. It's the interaction that does it for me.
Imagine being in lockdown with this guy cooking all these amazing dishes
u would get so fat
If I had a genie I would wish for that. My other three wishes would be to be in Hawaii and Amazon Prime delivery with an endless account credit.
Imagine being Sam’s neighbors and smelling all of this!
Chef May I or you could wish for endless wishes
That would be hell
guys i made this burger and it literally cured my depression
Faking depression be like
@@memeguy6637 Ever heard a joke mate? Sarcasm?
Congrats bro
@@TharunRPrakash the dude is gate keeping what depression is and isn’t, I doubt he’d know the difference between a joke online and in real life.
sign me up then
I didn’t even have 100% of the ingredients so I just made it as close as I could and it was still the best burger over ever had
I'm guessing you know that's ok. I've had the same thought about other people's cooking video's. Sam even tell's you. All that matter's is that it takes good .
Does this hamburger taste better than the shake shack ones?
better than any burger chain?
I was watching this while relaxing, having a beer. I almost spit my beer out onto my monitor when you spread the butter on the buns with that knife!!! Another one I've gotta try. Looks incredible.
“If it isn’t moist, you’re not doing it right!”- Ron Jeremy
The Leftist Mind Reader reader oh, prime example why that word is despised
www.ebay.com/itm/402242277073
I just wish this comment would stay at 69 forever LMAO
“Ron Jeremy what are you doing here? Macaulay Culkin? Hitler? KEEP YOUR HANDS OFF RON JEREMY HES A NATIONAL TREASURE”
That’s what she said.
"Hold for the sound of freedom.." never change Sam. Never change.
I was already addicted to your channel but the pause to listen to the sound of freedom just increased my respect for you 1000%. I'm former Air Force.
America F-Yeah!
@@beerforyourhorses3812terrorists your game is through
Cuz now u have to answer to.....
America! F-yeah!
if I ask you to advise a young man who would like to be rich, what would you recommend?
Guys I made this and it was absolutely unreal. Best burger ever.
Why is this top comment?
@@ayeayexdv8724 Paid
I did too - amazing
LMAOINMEMPHIS no trust me it probably is, I made sams other one and if this one is any better than it truly is the best burger
Can you tell me which 3 types of meat parts used here ..
if you're using all three of these meats, cut them all up ready for the grinder. Then simply alternate grinding all three: a strip of sirloin, a strip of short rib, a strip of brisket. And so on, until it's all ground. Then all you have to do is lightly hand mix all three in the bowl at the end. You don't want to handle the mixture too much, and you don't want to grind again, for best results.
This man holds for the sound of freedom, and wipes his face with a whole role of paper towels. Fucking subbed.
cracked me up so i did the same
He's magnificent! I got my whole family watching STCG vids! 👊🏼❤
God bless our sense of liberty
😂🔥🔥
This is a top tier comment 😭😭😭😭
@@dandycoxcomb5813 why you no like jets ? are you a commie ?
20:25 power move, whole roll wipe.. that was alpha AF
He's been doing this for years and to this day it still cracks me up.... Don't even understand why this is so funny lol.
Because it's so over the top and he does it so casually 😂
it’s his bread and butter move
Flexing
Its 1am and I'm headed out to source these ingredients and make it happen.
That's the spirit! 😂
Did your butcher give you a weird look when you asked for the ingredients?
@@Sawatter1974 He'd be like "brah, its 1 am and the only type of meat available at this hour is my own"
@@dragontamer561 yeo what
@@dragontamer561 yo
I actually just made a trip to my grocery store to purchase these ingredients because of your video. My local Publix butcher was more than happy to grind brisket and short ribs for me. Now I have to figure out how to equally smash them together without a grinder. Great channel
Don't know how much this helps you, but you can chop your meat pretty fine, and make patties out of it without a grinder. Don't use a blender, that would be just madness and you’d be left with paste, but you can make a burger out of chopped meat. Throw it in the fridge for an hour to firm back up and stick together. Happy cooking!
Sam, thanks for the awesome videos. I served 21 years on active duty in the Air Force and another 22 years as a senior civilian in the Navy and I want you to know that there's nothing wrong with a civilian rendering a salute out of respect for the flag or military personnel or military formation. It's certainly not required, but it's neither forbidden nor inappropriate! Salute away whenever you hear those "sounds of freedom!" Keep up the great work!
What Freedom are you talking about exactly ?
Thank you for your service!! 🙏❤️🇺🇲
@@TruthSeekerNC What Freedom is this fool talking about . Maybe you can answer that as obviously you can't provide any prove your god ID true and mine is not .
@@sarahann530 what are you crying about exactly?
@@sarahann530 How many drugs do you mix with your alcohol per day? lol
Notice the ‘best burger ever’ doesn’t have a dang salad on top take notes people 😂😭
Amen.
Salad
Lettuce?
what..
In n’ out makes a pretty dope burger with “salad” on it. Most any chef agrees.
6:32 "remove the dough hook, because we don't KNEED it" ayy
Thinking, leave the hook in to do the mixing for the second grind
@@TheMrpiggyboy nah would trash the grind up I reckon
Thanks!
"Let's cut this kid down the middle." I believe it was King Solomon who first made that declaration.
Jason Becker solid
Bruh. Epic
Jason Becker Props!!!
literally weird that he would say that... why are you cutting "kids", and eating them?
i laughed hahahahah
"Don't freak out, just put it in, and grind." wise words my friend
Noted
HAHAHA. Wise words indeed.
69 likes. It must never change
... that's what she said
@@kellyspoolhall761 nobody laughed
"We'll take off the...6:34 dough hook, 'cuz we don't knead it"
Fantastic little video gents. I enjoy the harmony of attention to detail, sense of humour, simplicity, and passion... and for the raison d'être, the burger is essentially the epitome of a perfect burger.
One thing that I may have missed, where on Earth did you get those brioche buns, as they look near perfect!?
Thank you for sharing.
"Hold for the sound of FREEDOM please". I love you Sam.
www.ebay.com/itm/402242277073
21:42
Everybody: Toilet paper is very rare these days
Sam: Hold my kitchen roll.🤣
He's got a Mongolian grill in his backyard? Okay, I'm jealous.
Evo grill! they are super cool, also SUPER expensive
if u look closely i think he has two?
He has like 4 grills in his backyard we’re all jealous I think 😂😂
His cutting board looks like his grill.
Pre-covid I sublet a kitchen in a bar and my burgers were praised as the best in my small-ish city.
This guy's burger gets some things very right that I have not seen anyone else on YT do.
Bravo!
did you make sam's burger?
@BURGER FEVER nope. But we had some similarities. Somethings not so much. But I'm willing to bet his is probably one of the better home recipes/methods you'll find on here.
@@garrett6064 How tasty is the mixture of the 3 meats?
@BURGER FEVER it is great. TBH I was more minimalist than he in preparation. I wanted to be able to taste that beef flavor. I had every combination that you could make on a burger but not as much of it. It was the side dish, the wingman to the meat, not a competitor.
For home use its best to find a butcher shop. This combination is like $12/lb at whole foods. If you source it well you can get it down to about $7-8 but you will have to grind yourself and maybe remove bones from short ribs yourself. (Its not hard or even too time consuming once ya get the hang of it)
@@garrett6064
between shake shack and sam's which one tastes better?
I made a burger similar to this last weekend ( both days!! ) just using 80/20, his homemade ranch, grilled onions&mushrooms on a grilled pretzel bun and YES! It was the best burger I've ever made! I grill year round unless it is raining really bad and have been grilling as a major hobby for about 16 years and I learn ALOT from Sam! The guy is legit!!
Righteous brother!
Wwe jey uso Jimmy uso
This man needs his own show in TV! I love watching and making his recipes. Never fails.
"Just put it in, and grind" ... that should be a shirt in it's own.
Sounds like a dirty joke to me 😆
😆
bahahaha!!
That's what he said.
I’m in the Army. I first discovered you while serving at the 10th Mountain Division at Fort Drum. The very first recipe I cooked of yours was this recipe. I had to improvise with the burger patty with regular 80/20 beef, but it came out amazing! I used your recipes to feed a ton of troops in the barracks and even some of the married folk from my unit (the boozy candied bacon was a huge hit). I’m now married, and my wife and daughter have enjoyed countless meals I’ve cooked from your channel; from your enchiladas to your breakfast burritos; along with some of the troops in the barracks. Thank you for your amazing recipes, entertaining videos, and your inspiration to get me back in the kitchen. This #samsgiving2020 I am looking to give meals to my Soldiers in the barracks, my family, and those in need. Thank you again for everything you do.
@@gamingwithsniper7355 thank you for your support!!
@@PalmAngelDevil thank you for your support!!
@Tectonic I appreciate your response. You are correct in which I have not seen combat; which most military folk would call me a POG (for those reading this comment, that’s personnel other than grunts, grunts being infantry). I also appreciate the fact that you took the time out of your schedule to reply to my comment with a response such as yours. I do realize that not seeing combat can be seen as not serving in the military, but many have served faithfully while wearing our nations colors, have NOT seen combat, and have retired honorably doing so. I come from a long line of military service members in my family, and I am still proud to serve my country in the fashion by which I do so. Remember, Jesus loves you, and I hope you have a very Happy Holiday season. God Bless.
@Tectonic no harm, no foul. Thank you for your support. I honestly didn’t get the reference, or couldn’t recall the reference. I also wanted to show some people who would see this comment thread that love and gratitude is a better response than getting upset. Happy Holidays!
I was reading your reply and you take me way back when I was 15, 16, and 17 years old living next to a fellow I called red who started out as a drill instructor but didn’t end up running the mass holes on Fort Wayne right Alaska. This man was constantly cooking baking and making food all over the post not only in those Miss Hall’s that he ran but for special parties and such. I learned a lot from him and went to culinary arts myself and on the cafeteria snack bar. I salute you for all you do! Sorry I’m using voice over because I have since lost my site. I’m waiting for a keyboard for my phone. I can’t believe they they make a keyboard for a phone so I can just type!
5:13 _"Let's make the onions a little butter"_ has to be the best Freudian slip, ever.
I love the fact that that this is so simple. Thank god. That’s how you let a burger shine. Usually people add tons of unnecessary stuff to make it fancy but not you.
Call me a heretic but I add stuff to the ground beef. Chopped onions, bread or cracker crumbs (Ritz are good), chopped garlic, a little red pepper, salt, pepper, and egg or 2 and whatever other seasoning I might feel like putting in depending on how many drinks I've had. I even added chopped spam once.
Same here, and almost the same ingredients as you. A plain burger tastes...plain and boring.
30% sirloin, 30% brisket, 30% short-rib, 10% bread
Sounds like music
I was just thinking the same thing
40% bread, 30% meat, 30% toppings.
20:26 did he just wipe his face on the whole damn roll ??🤣🤣🤣🤣
Yooo lmao
He did it twice bro 🤣 what a madman 😂
Every DAMN Time!!!
You must not watch many of his vids.
You must be new 😂
“Just put it in, and grind.” - Sam The Cooking Guy 2020
69 likes, buddy.
*Damn* he got there before me...
First time here, enjoyed the video and lessons. Thanks.
“Just put it in and grind” -Sam the cooking guy 2020
pause for the sound of freedom one of the best things I've ever heard.
The same thing they said between 1955-1975, but realising it was no one's freedom and especially not anyone in USA.
Like every war is a freedom war for everyone involved, as long as it's started by USA..... The simplicity of those minds.
New T-shirt "The ass side of a burger looks better"
-Sam the Cooking Guy
I like it!
he clearly likes it
@@theknifeguy9513 agreed
get the royalties!
THEKNIFEGUY56 Everson Taylor did not expect any callmecarson fans to be watching Sam the cooking guy. Jeez Carsons fan base is huge.
Great content! All of it!
BB v3 suggestions
1) put grinder attachment in freezer 20 minutes before grinding.
2) use 50% chuck and 50% brisket remove loose fat and silver skin.
3) cut your strips half the thickness you showed so that you can feed both a piece of chuck and a piece of brisket side-by-side at the same time eliminating the need to mix later. And you get a perfect mix!
4) place on a tray a slice of chuck. Add on top a slice of brisket. Freeze the tray for 10 minutes. (do not freeze longer or you will break the gear in your KitchenAid).
5) I like potato buns (they are “not dry”). Heat the buns in a fry pan with a lid. Place the bun insides down and immediately cover with lid. The fry pan will toast the insides (so condiments do not make the bun soggy) but the lid will trap the steam warming and softening the outside of the bun to perfection.
“We’re gonna make them a little butter and add a little better. Because better makes everything butter.” I’d wear that😂😂
This is about the 100th recipe from Sam I’ve made for the kids in the extended family. I’m famous now because they think I’m a great cook, but I always give Sam credit. BTW, Sam, as a veteran, I can confirm it OK to salute any time you feel the urge. And, it’s sincerely appreciated!
Thank you for your service
Thank you for your service 🙏
Haha ikr I was failing culinary school. I used his jambalaya recipe on my final and my instructor was so impressed she gave me a good score
Thank you for your service !!
Thank you for your service
I just made this - I’ve made a ton of burgers but hardly ever grind my own meat. I only used sirloin and brisket but the difference between standard mince and the stuff I ground myself is night and day. Never had a smashed burger retain so much juiciness a tenderness when eating, it was almost melt in the mouth. A fair bit more expensive but worth it. Good thing I bought extra to make tomorrow!
I made this today. The burger was so good I couldn't believe it came from my kitchen. LOL
@@txdave2 so would you say its really worth buying the more expensive beef and grinding your own meat?
Tubby Custard His comment literally says “worth it”.
quite possibly my favorite STCG video ever
“Full release, add the cheese, and have a happy ending”... 😂😂😂😂😂
😂
PEDOPHILIA IS DISGUSTING, AND IS NOT FUNNNY.
Hesh there was no mention of pedophilia... you’re disgusting, and not funny.
Thank You for finally addressing the left over meat in the grinder. I've seen so many cooks grind their own meat, but no one ever has addressed the wonderful left over meat in the grinder parts... Sam You ROCK !!
Sam just had a "full release" when he saw the crossection of the burger 19:42
Hey Sam, just made these a few hours back using the recipe. Tasted really good. The sauce is the big deal. Would be repeating these during any potluck or BBQ dinners man. Thanks!
From 1 to 10, how would you rate it?
How is the flavor?
@@Rizadassalchipapa
I made these burgers 🍔 this evening and they were AMAZING! The flavor of the sauce is what makes this burger dynamite 💥. Sam the cook did NOT exaggerate when he said this recipe is so good. I did not have:
• Japanese mayonnaise
• spicy mustard
• yellow cheese
So I used what I had in the kitchen & adapted a few things. Here's what I used:
• Helman's mayonnaise
• Dijon mustard
• Mozzarella cheese
• Red pepper flakes
• Fresh parsley
I did everything the way he showed in the video, added red pepper flakes on top of the melted cheese & sprinkled a pinch of fresh parsley on top. That's it! Don't add ANY other sauces or veggies (lettuce, tomato, etc.) The caramelized onions on top of the patty & the sauce on the bottom of the bun make this burger SMASH 💯🎉
I HIGHLY RECOMMEND MAKING THIS BURGER 🍔🔥💥💯🎉😁😁
@@Rizadassalchipapa
A BIG HUGE 10 !!!💯💥🔥🍔
@@narrowgates7895 the taste of meat how tasty is it?
Brother, as a 21 year vet. A salute is always okay. Continue with the awesome videos.
that circle flat top grill is my life goal now!!!
I know right, i am sooo jealous of that outdoor kitchen, it all looks fantastic!!!
Wuts da round grill called I wuntz
EVO flat top.... it’s like 4K tho
@@cpatrick0012 Man, spring for it. I have had on since 06 and love it.
This episodes title should have been: “Sam Can’t Think Of Words!”
Wow you really got em that was so funny too funny to laugh
Should of been titled "talks too much"
Love it❤ I will try this! Thank you Sam😊
Sam: ‘Here’s my grind. 30% Sirloin, 30% Short-Rib, 30% Bridget’. The real secret is that he only makes 90% patties🤣
Bridget was a nice girl :( its a shame she had to go in the burger.
🤡
In all fairness at the end he tells you it's 33 33 33
33% Sirloin, 33% Short-rib, 33% Bridget, and 1% bread
@@rd3188 that bit that fell in was stressing me out
This is the best burger sauce I’ve ever had in my entire life, period. Thank you Sam! ❤️
I made this for my family, they loves it. The caramelised onion and the amazing sauce. The composition of the meat was awsome. Boy o boy, I am becoming famous in my family because of you. I will surely try some more recipes and give my feedback.
Tastes better than Shake Shack's burger?
Does this hamburger taste better than the shake shack ones?
Sam
I know this video was made a while ago but I just viewed it tonight. It certainly looks incredible and I’m looking forward to the warmer weather to make it for family and friends on my flattop grill. Thanks for the recipe. BTW, you are hilarious.
1. Julienne
2. Dankness
These are the words you're looking for
Dont be a douche! Nobody asked you for your input! You're no English teacher of the year!
@@user-qr5bz2pq7v dude. It's a joke. You're the douche
What would be cool to see in the future is a price breakdown of everything. Like when you show the brisket, on the top right corner you can add $15 and a little “cha-ching” sound. It would just be helpful to see how much everything costs, if it’s not too much extra editing.
That is a lot of editing like to add in but once you have a template for things like that its less time consuming
Abyssinia Empire not really takes 1 click and then type that you want. Total of 3 clicks for adobe premiere. For the basic stuff.
@@Tsukiko.97 not the editing is what's worrying me but the people literally b*tching about prices - 'we' saw this with other shows. There are places you can get brisket for "xy" and beef for "yz"!! The meat he ground does make like 4-6 whole burgers, or even double, I'm sure!
@@Tsukiko.97 It isn't really any editing at all. Also did you miss the plane in the beginning. Clearly editing wouldn't be an issue.
Ehhh I feel like it would take away his style of videos that we're used to. If anything, it would be nice to make a playlist like lockdown munchies, but for people who are on a budget. If you're not on a serious budget, the whole price breakdown thing is unnecessary, especially because meat and other food prices vary quite a bit. There's a show called Struggle Meals and that is solely based on quality cooking for under $2 a plate.
I honestly don't even remember how I found your page, but I stayed for the hilariousness of you wiping your face with an entire roll of paper towels. Now my husband and I make a recipe a week of yours. This weekend is this beauty. Cheeseburgers are life!!! Thank you for such amazing content!
Wow! That looks amazing and my mouth can’t stop watering!!!❤😊😊
The crust on those burgers makes me emotional
Exposure I’m just glad I’m not alone in feeling this way
I almost asian mayo'd my pants!
In all seriousness, I can't stop watching though...
I’ve never watched anything in my entire life related to food. Came across your channel a few weeks ago and I can’t stop watching it 😋😋. Keep up the great work man 😎😎😎😎😎😎😎
I am so happy that you made this a double. Once just wouldn't be enough.
I had no idea…never again will I buy ground beef. Between the sauce and onions this is pure perfection. Thanks for this.
“30% sirloin, 30% short rib, 30% brisket”...I’m guessing the other 10% is love? ❤️
8%love, 1% salt/pepper, 1% that bread he shoved in the grinder 😂
I was expecting 10% bread
Common core math.
Lol 😂
10% fat
Ground my own beef last night with the kitchen aid attachment using the trifecta of cuts you proposed (short rib, brisket, sirloin). Truly phenomenal. Guests were blown away at the flavor and juiciness of the meat. Definitely recommend popping the grinder attachment in the freezer as well as the cut chunks of meat for about 30 min prior to showtime. The double grind is a must. Thanks for the inspiration, Sam. Gonna be hard to go back to other plebian burgers after this experience.
Tastes better than Shake Shack's burger?
@burgerfever8721 That’s not saying much, Shake Shack kind of sucks IMO.
Looks amazing! But if I may,,, try this next time to make it even better better. Try it in cast iron (if your flatop isn't already cast) and before you smash that awesome meat, place a lil haystack of mandolin thin sliced onion "segments"? Under the meat. The carmelization embeds right into the patty, and then when you flip you actually get the same flavour on the other side too! Nice job not adding bacon by the way, cuz that's the cheat way to make a burger taste better ;)
If I could like your comment more than once I would. Great suggestion.
I agree. I use a CI Griddle for my smash burgers and that crust is amazing.
@@hopefletcher7420 me too!!!
This is hands down the most buzzed episode ever
This dude is high as fuck. I’ve watched a lot of their videos and I can tell this dude is blazed AF on this one. The humor he’s dishing at the beginning is slightly nervous/anxious enough to give it away.
Shirt Ordered.... Anyone trying to change the world through the food they make...Is a channel I want to watch. First time viewer...but not the last!!
I have to say...when the " ass end " looks that good....a " happy ending " is enevitable! No one makes my mouth water the way you do Sam!
Don't say it like that
JoDee W. ... THAT was funny
Phrasing
www.ebay.com/itm/402242277073
I made this tonight and this burger is absolutely delicious. The best burger I've ever made. Thanks Sam!
Is it the best hamburger you've ever tasted?
say ong
That was awesome! But...I would have to add some thick cut bacon, grilled jalepenos, tomato, lettuce...maybe some grilled mushrooms, lol. Because of you, I'm going on to Amazon right now to search for a meat grinder attachment for my KitchenAid mixer! And it did gain you a new subsciber!
Just made these for my family and it was unanimous- best burgers ever!
My mouth is watering for this burger and it’s 4:30 in the morning 😂 gotta try this!!
I made his first burger, and no joke it was the best burger I've ever made. Make it once a week!🔥🔥 Gonna try this one now.
Do it Brandon!!
Facts I made the first one and it was phenomenal
The butter one is amazing too!
Pickles and the sauce are the magical ingredients for the burger.
"Hold for the sound of freedom" - Respect. Love your vlogs from a vet.
Same here
@@BuckinMaster @Sean Dankers Respect to both of you. Thanks.
Same here
I’ve been making burgers on the grill for decades and this was by far the best I’ve made. Love the smash technique and cooking on a flattop instead of the grates
I’ve always wanted to make a “ diner “ burger at home ! The smash method on a “ flattop “ is amazing
I'm really thinking about picking up a Blackstone. Affordable AF and ice already needed it so many times. Yes I'm a newbie griller.
I've been cooking burgers all kinds of ways, for the past 30 years, and now that I've found smash burgers, that's all I make these days.
Makes sense right. You waste all that good fat in the grill. This way it fries in the fatty goodness
Tastes better than Shake Shack's burger?
Sam is literally me whenever I try to write an essay.
Love your humor. I might disagree on details, but you're totally worth watching. Goofball.
I just made this and ate it and I'm posting this comment like 8 minutes later. DUDES....this is no joke. The patties are no fuckin joke man! Like...I used the wrong cheese, my sauce wasn't that good, didn't make NEARLY enough onions, the bun was regular and basic as hell, and it was STILL one of, if not THE best burgers I've EVER eaten. Next time I'm just gonna put regular ol' lettuce, onions, maybe a tomato, regular American cheese, and some ketchup and mayo and it will probably be the undisputed best burger I'll have ever eaten. This man deserves a medal of freedom!
Fatty cuts of brisket are probably the key. Short rib already has good fat and sirloin didn't look too fatty at all.
I'm almost afraid to make this again just because I never want to get tired of that taste!
I just did Brisket, Filet (got it cheap), Short Rib, and Bacon. I did not smash. Everything else was just like Sam did and it was the absolute best burger I've ever had.
@@dpatterson1976 trust me, smash them the next time, you want the crust.
Your comment about "Hold for the sound of Freedom" garnered my subscription. As a 24 yr retired USAF MSgt. I truly appreciate your support of our Armed Forces! For that Sir, I salute you! And I was mesmerized by your build of this burger...well played sir!
Thank you for your service Sir. I truly appreciate it.
24 yr old MSgt????????? How????
@@itsbrodes7255 I did 24 years active duty and retired as a MSgt.
Thank you for your service....🇺🇸
Thank you for your service sir
I could totally see you playing the ‘Freddy Krueger’ role Sam.
( Freddy Krueger voice ) Make those shitty burgers boi! 🤣🤣
He's not Freddy Krueger?
Another option for the meat grinder finale would be to use ice cubes instead of the bread - this is the best way for making sausages! Of course the bread option is also a great approach!
If I'm going to be a dad, this is how I want to be
What a brilliant way to make burgers. We tried this tonight, and while I was forced to substitute chuck in place of sirloin the end result was incredible. Getting the meat to a consistent thickness is the trickiest part, but otherwise I was really happy with the results. Thanks so much for posting this one.
Sir Sam, because of watching this video I purchased a meat grinder, bought the different cuts of meat and made my own ground beef burgers and I have to say THANK YOU SO MUCH! I’m never buying ground beef ever again. Something else I had never done was use the cooking oil to make the meat nice and crisp. Omgoodness! You helped me out so much, I’m going to give you a recipe my mom made for us kids and I still make it to this day. Get a Hormel Pork tenderloin. Slice it up in 1” slices. Dip them in an egg mixture and then a bowl of crushed Saltine crackers so they are well coated. Then fry them in a pan with about 1/2” cooking oil. Don’t crush the saltines to dust but to just very small pieces. Flip them over when brown and then put them on a paper towel. I do have some special pork spices I add to the crushed crackers but you can use you brilliant imagination. I just love eating pork this way.