Boiled Hamburger Recipe? | Pete's Burgers Copycat | Ballistic Burgers
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- เผยแพร่เมื่อ 20 ส.ค. 2024
- Who would ever boil a hamburger? Pete Gokey, that's who! Pete started his burger stand in Prairie du Chien, Wisconsin in 1909! It has been a family owned business ever since, which I think is very cool. I decided to try and make one of Pete's famous boiled hamburgers and I think i did a pretty good job! Check out my video.
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#PetesBurgerStand #RegionalBurgers #BallisticBurgers ballistic burgers copycat burger recipe
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I realize that I should have said "cocktail sauce" during the taste test, not "tartar sauce." I misspoke, talking off the cuff.
When I tried this technique myself, I used a little beef broth in the water to mimic the day long poaching water. Easily the beefiest burger I’ve tasted. Try it.
@Turaglas I had about 1/2 cup of broth and 2 cups of water for my frying pan.
I tried it as well. I didn't think the burger was any better or worse than a hotplate, maybe a jot more shrunk, but the onions were great, which was a surprise. Who'd of thunk boiled onions would be so great?
I had that exact same thought just before i scrolled down and saw your comment
I was just thinking about "what if you seasoned the water?" but that sounds phenomenal. I already use beef broth making loosemeat sandwiches, I oughtta try it here.
3:01 my first thought exactly.
I was a chef onboard Nuclear Submarines from 1980-87 and our way of cooking hamburgers was to water cook first, so this is a tech that has been used for many decades, we put frozen burgers in boiling water to cook, then put them on the grill to brown and finish, when I had to feed 100 people by myself this was the only way to make 200+ burgers in 30 minutes...
Thank you for the comment! I good buddy of mine was on the fast attack sub, Haddo right around the same time you were with the fleet. Cheers, and thank you!
Been there, but frozen burgers in boiling water just chills the water REAL QUICK. Best to rack them in the convection for 11 minutes.
The Marines turned all their steaks grey on a griddle.
No idea how they thought this was good. 😢
The combination of beef fat and onion juice in the water would mean by the end of the night you'd effectively be poaching burgers in french onion soup... and something about that statement makes my mouth water.
Replace water with bone broth.
113 years and still open for business. That's remarkable! Waterburger! Thanks Greg, cheers!
@Terry Gunzales
"Waterburger!"
I saw what you did there!
Now that’s a waterburger
Growing up in Prairie du Chien and enjoying Pete’s burgers myself since 1974, I want to thank you for this video! I used to deliver the fresh bakery buns to the hamburger stand (trailer) in high school. My family was so jealous that I had a key to the stand! Everything you presented in the video was as accurate as I recall. (However, for the decades that I’ve enjoyed the burgers, the three condiments are: ketchup, yellow mustard, and brown mustard. I’ve never recalled creamy horseradish as ever being an option.) That aside, this is a great video of “copycat” Pete’s burgers!
This is based on a video from Wisconsin Foodie. After watching that one is how I found this, you would probably enjoy it.
Thanks for sharing your fun little story
This brings me back to my elementary school days. One of my favorite lunch time items was the cheeseburgers, and I always wondered what gave them their classic taste. So one day due to some disciplinary decision from the higher ups, I was forced to work in the school cafeteria for a week helping to clean the kitchen. On the first day, I was mopping the floor and came upon a very large square pan sitting on the stove filled with water and soaking burgers. I asked the cook what it was all about, and he told me this is how they prepare and preserve the burgers. He would grill them lightly on the flat top and then slide them into the simmering water until someone ordered one. I still love those burgers and make them for myself alot. Great video Greg!!!
So what kind of elementary school were you in that you were relegated to KP duty? LoL
@@acfueler09 a lot different than the ones today, it was 50 years ago ;)
Haha, "higher ups"... you mean, adults?
Actually similar to White Castle. Pour the water and hydrated onions on the grill and then lay out the burgers. Buns go on top ajar to hold the steam in which cooks them moist and faster.
That’s what I said 👍
There's nothing like a 10 sack of White Castles at 2 am on the way home from the bar.
The beauty of a great burger is always that it's about as versatile as anything I can imagine making. So many meat ingredient options, cheeses, condiments, bun types, etc. To each his/her own but I'm with you... I'm going to continue to make mine outside of the bath tub!
I wish more people realized how much versatility there is in a burger.
There is a place in named Wedl’s burgers in Jefferson Wisconsin. It’s been around since 1916. Same technique, same small building. Pretty good for !
Thought I’d pause this creation to say I’m in love! A moist burger is a good burger! Different but good as they say!
Love from Australia 🇦🇺 Greg!
Pete's burgers are delicious!! They're tender and full of flavor, especially if you like onions. It's always fun to talk with everyone around you while waiting in line for a burger out of the little shack across from Stark's, where you can buy booze, guns, and a boat!! Merica!!!!!
I've been loving the burgers & regional burger history you've featured lately, hope this one stays off the lost burger list for many years to come
I hope so too. I know the great grandson took over not too long ago. He seems to have a lot of passion for the family business.
This is really excellent! I'm going to do this today at some point. I'm a mad burger lover, ha! I just ran across this video by chance.
It is a smart person who can change their mind. Good job, Greg!
Greg, I would love to see you go on a US burger tour and vlog it! Would be really cool.
never heard of it and its mindblowing to know that the family bussniz is there since 1909, if that isnt Burger passion than what is, awesome burger,it sure does make me want one
Have eaten them all my life. The family still works at the hamburger stand 3 days a week during the summer. This stand has supported a large family with college tuition money and all took their turns to support the summer business.
This is just like a White Castle !
I grew up in Kansas City Kansas and we had a hamburger drive-in restaurant called Nu-Way and their burgers were all crumbled up and broke apart served on a steamed bun with a horseradish mustard, dill pickle slices and chopped onions, wrapped up in white paper with the sandwich peeking out and the paper around it to keep the crumbled meat in the bun and another sheet enclosing it all, a paper tray of French fries, girls brought out your order on a tray that hung on the car window. Or you could go inside but we always ate in the car. They were so good!😊
Sounds delicious
This reminded me of a diner from the DDD series. The place had a burger box that had rectangular boxes that they steamed burgers and also had a tray that had melted cheese.
Ted's in Connecticut. Steamed cheeseburgers is very popular in CT. Greg has done a video on those (specifically from Ted's) on this channel already.
That was a spam shaped patty and melted white cheese. It was in New England and was a different cooking style. I this is a submerged method using the flat top method. So I think the two methods are similar in using water but I don’t think the box method uses onions just steam. BTW the strays are square shaped like little compartments.
These are very close to steamed meat patties in Cantonese cuisine; glad to see someone in the States came up with a similar idea!
Boiling and poaching food is universal technique. No one culture can claim credit!
Thanks Greg! Never knew about that style of burger - it’s a 4 hour ride for us from Chicago but it looks interesting enough to make the trip. Best Wishes!
Make the trip, I 💯 guarantee you will not be disappointed. I grew up in Prairie du Chien, Wi. and Pete’s Hamburger Stand is a summertime tradition in the community. Many food critics have had Pete’s and not one disappointment. Just remember though when you do plan to make your trip north that Pete’s is only open Friday thru Sunday 11:00am - 7:00pm…😋
Glad you made it because I wouldn’t have imagined those could be good. Great video!
It’s unbelievable that this would actually be good
There are different foods, and even drinks that were created by accident. That burger still looks pretty good. Cheers, Greg! ✌️🍔
I love hamburgers and I'm open minded about cooking techniques too.
That looked good and I can see it being easier to clean up after they are done cooking for the day too.
This looks like a technique anybody could do and so I will be trying it myself sometime. I love onions on a burger, thought I usually prefer them raw with plenty of them paper thin sliced stacked on my burger. 😋
Great video. 😎👍
Back when I was a kid in the seventies I used to get burgers like this at football matches (soccer for my American cousins). At the bottom of the stands in front of the pitch were dotted sellers who had burgers, hot dogs and onions all sitting in hot water baths (bain marie like). Don't know how the burgers were originally cooked but they didn't have any crust, were always moist and tasted great.
It was because of these sellers that I developed my taste for lots of onions on everything as well.
Westlers burgers
@@Nickpaintbrush Yes, I'm sure they were.
There's a place on the east coast that's been making their burgers in water since the early 1900 too. They just use a mold with water and hamburger and put it in a cooking device....kind of like an oven.
it best to cook them in a pan, till they brown, let them cook down with the juice,water and onions.my mom use to cook these burgers when was kids,she said to make sure the patties are season well because of the water, it came out very good that way
When a place has been around that long, you can bet they are definitely doing something right. Can't wait to try making one of these. Thanks as always Greg.
Cheers! 🍺
Yer, but they haven't expanded. They're still in a shoebox.
@@RadioSnivins why would they ever expand? I'm sure their operating costs are minimal. All they've got to buy is beef and onion. As long as they stay relatively busy, it's all profit right in to the family.
Tried this and was very surprised how good it turned out . Added cheddar cheese, ketchup and mustard🤤
Homer Simpson is interested. Boiled hams.
People have made fun of this burger but I LOVE it. I detected a minor skepticism/cynicism in your chuckle/laughter and I guess I try to respect that. But Pete's, like any other unique burger joint has its following. Americans are fickle. Some love it, some don't. Whatever, whether you like it or not doesn't mean it's good or bad. It's whatever pleases the individual's palate.
One of my favorite burgers. The beef fat cooks out into the water and gives some of that flavor to the onions.
Boiling a hamburger is like frying cotton candy.
That's how my Dad used to make cocktail sauce. Just mixing Ketchup and Horseradish together.
I tried making this and didn’t quite turn out, instead what I ended up with was a French onion soup burger, I added a slice of Swiss and it was awesome only to find out I wasn’t the first one to create this lol. Gonna to try to do it again the correct way though.
We’ve been making these steamed Pete’s style burgers for years now and experimented some. It’s not really that much different then how White Castles makes a burger. A few tips that might help someone trying this. First do put some beef broth and onion power in the water before putting in the onions/beef. The onion/beef flavoring at Pete’s develops and intensifies throughout the day so this accelerates the flavoring process if your just cooking one set of burgers. This is controversial but we put a very quick sear on the burger first before steaming and find it adds that extra layer of flavor. We steam the bun after flipping the burger by putting them on top of the patty WhiteCastle style. We like Potato or Kaiser buns but any good quality Fresh/soft bun will work. A slice of American cheese won’t ruin these so don’t be afraid to add a slice for the cheese lovers. Keep the toppings simple. Ketchup, horseradish sauce, mustard like Pete’s offers. Also we’ve found that about 1/3+ pound makes a nice size patty. Smash down to about 3/4ths inch for a nice thick burger and pile high with the onions. Cut your onions very thin and cut more then you think you’ll need. They cook way down so about one medium onion per 2-3 burgers
Years ago on my first job at a restaurant they used to fry a bunch of hamburgers when they knew a rush was coming. They kept a pan of water on the corner of the grill and after frying the burgers put them in the water so they would be ready quick when the rush hit. And yes, it did give them a special beefy flavor which was very good.
Very nice Greg! I would've never even imagined a boiled burger being good. You have now peaked my interest. Great lookin burger. 👍👍
Interesting way to try them.
LOVE the spatula !
113 years? Must be doing something right! Thanks for the great video as usual, Greg!!
One shoebox sized location in 113 years is doin' something right?
@@RadioSnivins yes. Very much so. You don't keep that shoebox sized place for 113 years unless you're doing something right.
@@heavyq That's really equilibrium though, isn't it? That's doing something the same, and nothing changing. Anyhoot, I'm not a hater. I'm literally boiling some 'burgs as I type this. Actually, I'm simmering the onions. I let ya know how it goes.
I hear that it is better to fry the burgers & onions first then add boiling water while cooking in a pan / sheet pan : for more flavor. Great video . Ty
Thank you for your time. Great channel. Good time spent.
What I like to do is make hamburger patties and put them on a steamer basket in my pressure cooker and steam them for 15 minutes. This process removes a lot of the fat and it doesn't char the outsides so no carcinogens form on the burgers.
Ha, as a young lad I spent lots of time in Scotland…they boiled there burgers which had an awful seasoning…it was hell…and as much as I love my Scottish heritage and family…they still haven’t got it quite right…lmao !!! Great channel!!!
I ate at Pete's last week. Very good! Oh, and Prairie du Chien is pronounced "sheen" by the locals.
My best guess is the more burgers you cook the better they will because the water will become more like a beef broth from the drippings. I might try this sometime but cook them in beef broth
I make a similar burger during the winter months at home and they are really good. My condiment of choice is Thousand islands dressing.
This way of making a burger is so "out there" so out of the ordinary that I can't resist from trying it out. A lot of people in the comments are recommending using beef broth. I'll try that way and with just water plus in both cases a ton of onions cooking in the liquid and seasoning the patties with salt, pepper and maybe garlic powder. And I gotta have the horseradish on hand. I already have ketchup & mustard (who doesn't?) I hope my burgers come out alright!
Prairie Du Chien, locals and Wisconsinites pronounce it "sheen". I've spent a lot of time there as a kid, my uncle owned a bar right across the street (The Prairie Schooner) and I've eaten a lot of those delicious burgers! It was there I discovered I liked - loved mustard.
Back in the early seventies, there was a bar in lower Michigan that served boiled burgers. They called them Curly burgers, and they were great.
I love your Burger History lessons 👍👍👍
I worked in the kitchen of my local indian casino. At the beginning of the shift, the cooks would cook a mess of burgers and store them in a hotel pan of hot water. When one was ordered, theyd put it on the grill for a minute, then assemble. They tasted great even after sitting in the water for awhile. I douse mine with montreal steak seasoning and put Worcestershire sauce in the water pan.
Very good video, they r very good, I put mine in a skillet with water I have did this for years. If u have a 1/2“ thick burger u will come out with a 1/2” thick burger, frying it it will stink.
Thanks
close to a white castle,at white castle the have a container of onion and water and the spread that on the flattop,white castle has 5 little holes per patty helps them steam faster
Wisconsin? I always thought this was an upstate New York recipe.
large white castle, that'a a good thing!
I will try this........I would not of guessed it would be that good.
I love the copious amount of onion and horseradish on this burger👍😊
Nice video. Like the history. Many things are invented (created) by accident. This is one of them. Philly Cheesesteak, Worcestershire Sauce, Pronto Pups (Corn Dogs), Dryer's Deep Fried Burgers amongst others
Sup Greg, wow great burger and memories, as a kid visiting grandma in PA there was a place that made these awesome burgers, it's what actually started my culinary desire, blew my mind, haven't made these in years, idk why lol. Tyvm🍔
65 from wisconsin. Never heard of this. Comment says in jefferson wisconsin also. Gonna make it now. Been both cities often
Aaaahhh! Steamed Hams...
I guess Skinner was right. 🤠👍🏻
Cooking hamburger in water always adds extra flavour.
That's how my Grandfather made his meatballs but the onion was inside the meat balls along with egg, breadcrumbs and garlic. If these burgers taste anything like my grandfather's meatballs, they're delicious!
@@j.joseph5353 They're both made from ground beef.
The actual flavor of the ground beef is exactly the same if seasoned the same. Apart from the egg, garlic, I'm sure they're identical. I use to put Ketchup on my meatballs. And my grandfather rolled the onion inside the meatballs and boiled them the same way.
@@j.joseph5353 Read what I wrote again bud
looks incredible........
I’m laughing while watching this, seems funny really to me. I bet the water at the the actual stand has a ton of flavor in it.
He look like he boutta cry describing the food LMAOAOAOAO 🤣🤣🤣
IM GOING TO TRY IT !!!!!!!!!!!!!!!!!!!
I have a feeling that 'water' becomes more flavorful when pushing out a burger after burger.
Call it a braised burger and call it a day. I'm thinking using beef broth, letting the onions get darker and serve a 3 ounce patty on a plain ass grocery store bun with swiss cheese might be pretty darn good. All on your stove top in a big skillet. I may do this tonight and call it a French onion burger to disguise my burger butchery. Thought bubble edit - per the story the patties were already grilled/caramelized before adding water.
You're correct, the first time water was added they were grilled first. Once the water became a permanent fixture, they hit the water raw, as in this video. There are videos out there showing the process. Cheers!
@@BallisticBurgers Thanks Greg, like I said I was just thinking out loud. Might take this in the White Castle direction with beef broth.
WoW Greg! - This is certainly the biggest departure from anything I would regard as traditional burger preparation.
Having said that, I have BBQ'd burgers for a large crowd, and then submurged them into hot beef broth to keep them warm and moist - maybe not so different?
Great cook! - Cheers!
@Turaglas I can't claim originality... - That's what they did in the caffeteria at work. - It works great!
“Copycat recipe”
“I’ve never been to the restaurant”
Ok, champ 😂
Love the burger and the little story that comes with it! Thanks Greg and Cheers from Belgium.
You said it as I was typing, I imagine the last burger of the day is the best.
I love how this chef is humble enough to admit when he is wrong and give Pete’s burgers a fair shake. 👍
Anything with that much onion has to be good. I'd certainly try them but making them at home nope. Thanks for taking one for the team Greg.
Greg, there was a place in Iowa City, Iowa called the Blue Bird Cafe, Don't know if they're still there or not but they served Iowa Made Rite burgers which was boiled loose Hamburger and served with any condiments you desired. Used to love eating there when I was a kid. And I'm gonna have Made Rights at home this week one night.
When i cook burgers for a large crowd, I start them on the grill and then put them in a bath of beef broth and worcestershire sauce. They can sit there for hours and still be tender and juicy
Although I've never tried boiled burgers I have made steamed burgers and they were delicious. I put a splatter screen over a skillet and put the patties on top.
I haven't been to PdC in ages but went there many times as a kid. I don't know if I ever went to Pete's, though.
the most healthist hamberger
I'm homesick. Pete's is great burgers.
Great job pronouncing the name of the town. Gotta go there to try it. I agree on the smash burgers. Being from WI I love Culver’s butter burgers, which are basically smash burgers.
Nice,I am going to try it! Ty.
I'm with you. I bet those burgers at the end of the day are delicious as the onions cook down all day.
Around for over a century. Must be good. I’d try it.
Maid Rites are almost the same. Brown and crumble 1lb. hamburger with one can chicken broth. Cook until liquid is gone. Throw on a bun with pickles and mustard. Simple and addicting!!
Been there, there's officially no chicken broth in a Maid Rite. Ground beef, TVP, a soy/worcestershire blend, salt, pepper and a kitchen bouquet type product. That's it.
@@GetOuttaTheJohnBoySure but chicken broth gives that similar MSG flavor you get from the TVP and wortsch, sounds like a reasonable compromise to me. Fine call it something else, it still sounds good.
@@Freddisred Well because chicken broth with ground beef sounds weird. Maybe at least switch to BEEF broth.
Not the same..... read your story???
Not a maid right....
You did an excellent job recreating Pete's. Only differences are they salt and pepper after it comes off the griddle and the condiments I've seen there are ketchup, yellow mustard, and spicy brown mustard. If you go, prepare to wait. They do about 35 or 40 burgers at a time and each batch takes 15 minutes. It's disappointing when you are next in line and the other person orders all that's left on the griddle, like 10 or 12 burgers. Yes the concept sounds gross and disgusting, but they have a unique flavor that's hard to beat. Thanks for the video.
Last time I was there, they told me that when it's busy and long lines, they generally put 75 burgers on at a time. The wife and I drive over 325 miles from Indiana a couple times a year for those burgers. Nothing like sitting in the park by the river watching the eagles and enjoying our burgers.
Must be one of the easiest grill tops to clean as well
Steamed hams? Nice
th-cam.com/video/Swvn2zadchU/w-d-xo.html
@@BallisticBurgers I should stop watching this channel when I‘m hungry. I want these steamed hams, now!
SKINNERRRR!!!!
Interesting, thanks for the background information.
I wanted to just ask a couple of questions. One how long does it take to get the hamburger to cook roughly? And how long should you wait until you smash it? And how before you flip the patties over?
I actually do this with beef shoulder steak, I also add gravy granuals to the water, until the steak is tender, keep adding water until the steak is nice and tender, then I add more gravy granuals and reduce the water until the steak is sizzling in its own juice and fat, char the steak slightly on both sides, to how dark you want it, if you try this you'll know what I mean, serve with mushrooms, and homemade onion rings, ah just yummy
That's how Coach used to cook when he played college ball...
A boatload of freaking onions! Who’s going to eat all those onions
Me
Me too
Don't forget that they squeeze water out of the onion before adding to burger
That's like a white castle slider in Chicago.