If you pull the last bun out of the package and it's on the verge of going stale, try this. At the stage you melted the cheese and put the buns on top of the burger, put a lid on the pan. Don't worry if squeezes the bun(s) a little bit or if it doesn't seal all the way. The lid will capture some escaping moisture and in about 60 seconds will steam your bun back to being fresh or fresh-ish at least.
It’s called criticism, We know you’re probably not used to that. And maybe if this video wasn’t titled “the best hamburger you’ll ever make” then it might not be so negative. I know for a fact I can make a better burger than this guy and I’m no professional chef.😂
@@guyincognito3058 I have tasted burgers with mayo and un-toasted potato buns before hence why I said what I said so what you said is invalid and an assumption at best.😂
Love it. The burger was literally put together in the pan. I’m trying this. No oily meat juices on a plate or tray. Lettuce and onion. Steam buns. I’m trying without tomato. I always seem to have a messy sloppy burger 💁🏻♀️
We made that as hot dog sauce: mayo, spicy brown mustard, ketchup, splash of BBQ sauce, pepper, garlic, onion powder, cayenne pepper. Tastes great on hot dogs & burgers.
Here in Italy the mixture of Ketchup & Maionnaise is commonly used (with fries, burger, etc.), and is called "Salsa Rosa" - "Pink Sauce" (for obvious reasons...😸)
The best kind of Pink Sauce~ I use something similar on my burgers, but I'll usually add some yellow mustard, too. Results in a lovely salmon-pink sauce with a nice little zing to it.
Great video! Like you said, best part about it is you get to choose your ingredients! Everyone likes different styles, but the tips you gave on ingredients and cooking I found very helpful. Thank you!
First off this video just saved me some money I learned how to prep better and I like the fact he tell you to use what you have or like use whatever oil you like
Great video. My item of note is the reason you dont like tomatoes is because you dont toast the buns. Toast the buns top and bottom = that will prevent the soggyness and vegetables sliding off like you mentioned. Also - dont do half-moon onions. Like you said, this isnt white castle. Peel the onion, cut them whole, and grill them in the meat juices. Much better in my opinion.
Alright, I'm a smash burger partisan. I'm a toasted bun partisan. I'm a "get both sides browned" partisan. So, naturally, I'll need to try this completely wrong and probably delicious method.
I enjoyed your video and I agree with you on most points, except that in Australia, where I have lived for the past 50 yrs we have sliced beetroot on our best burgers, it is essential in any burger I eat, it is a beautiful thing, along with those little cucumbers....thanks
So many restaurants put way too much stuff on their burgers - like you said, the tomatoes can make it slimey and slippery and hard to eat. I completely agree with you - KEEP IT SIMPLE!
To add one note: The order you add your toppings makes a difference in taste. Stuff beneath the patty comes to contact with the tongue earlier than the meat so you will taste those more than the stuff above the patty. And take notice how Frank eats his burger upside down. So if you want the closest taste to Frank's tasting and eat it straight you will have to put everything in reverse order :D
_''It shouldn't take more than 7 minutes to make... like 6-8 minutes''_ _''I like to put my pickles on top, so they act like a speed bump for the dressing. I also like to cover those speed bumps with a leaf of lettuce''_
mmm I am willing to always try something once so i will try to replicate this...but i have to say, i am a fan of a toasted bun...that way the bread does not soak up the juices and keeps its form.
I'm a *huge* fan of Motz's Oklahoma Onion burger. I like the sauce and lettuce addition... not sure I want the pickles on that particular style of burger. Otherwise looks delicious - can't go wrong with caramelized onions on a burger!
Great job, Frank! There are some interesting points here. I will consider them for the future. One place where we differ slightly is forming the burger. I like to use a hamburger press. I found one that pairs well with the diameter of my preferred buns. P.S. WHITE CASTLE?!?!?!?
Most fast food will dress the top of the bun with condiments arranged small to large to hold things in place. The Jumbo Jack is sauce, pickle slices, onion, tomatoes, lettuce, cheese, meat patty, and finally the bottom… in that order. So, similar to what Frank suggests. But hey; if you want ketchup on your baked potato and sour cream with your French fries, who are we to argue?!
These look great but I prefer a few other cheeses on my burger. Really solid method to follow though, cheers Frank. Its not for everyone but I like stilton (or Danish Blue) on mine
Like the enthusiasm. Perfection, however is subjective to your back yard heroes. Technique, Escoffier has handed down, and may be deserved of a nod now and again.
In the intermountain west (Utah, Idaho, northern Arizona) the mayo ketchup mixture is everywhere. Even available in packets at most burger restaurants and in bottles on the grocery store shelves. We call it Fry Sauce
Decent video, I personally put a bit of pickle juice in my ketchup/mayo sauce and I always make my meat into balls and smash and season (after flipping) in the pan. Toasted buns are a must imo
I didn't realize slapping the meat was better than trying to manually press/squeeze it. No wonder my burgers fell apart, totally guilty. Same with fully preheating the pan (I don't like the grease spatter so I keep it on medium which tends to make it soggy)
In argentina, the ketchup and mayonnoise is called salsa golf, and it comes like a separated thing, is like we have mayonnoise, ketchup, mustard and salsa golf
Did anyone else catch the burger twist to the side after the test bite 😮 to hide the well done center 10:35 ... it's ok, chef, we ALL make mistakes 👍 and when quality ingredients are used, well done taste great. 🍻
Those pickles aren't small :( they are average. I'm sure they have a nice personality too
Actually they look pretty big to me, they are funny too
Yeah.... well..... maybe some women like that size of pickle. I've never had any complaints erm.... about my.....erm ... burgers.
😅😅
If you pull the last bun out of the package and it's on the verge of going stale, try this. At the stage you melted the cheese and put the buns on top of the burger, put a lid on the pan. Don't worry if squeezes the bun(s) a little bit or if it doesn't seal all the way. The lid will capture some escaping moisture and in about 60 seconds will steam your bun back to being fresh or fresh-ish at least.
Made this the other night: It was legitimately the best burger I've ever made. The pickle medallions are genius.
What’s with the negative comments. It’s a burger. Easy to make. Don’t like it don’t make it. Thanks Frank. We love you.
It’s called criticism, We know you’re probably not used to that. And maybe if this video wasn’t titled “the best hamburger you’ll ever make” then it might not be so negative. I know for a fact I can make a better burger than this guy and I’m no professional chef.😂
@@nubgutter Judging food you haven't tasted seems like reviewing a book based solely on it's cover.
@@guyincognito3058 I have tasted burgers with mayo and un-toasted potato buns before hence why I said what I said so what you said is invalid and an assumption at best.😂
@@nubgutter I'm guessing you didn't listen to him whatsoever on why he likes it this way.
never listen to anyone who ends their sentences in crying emojis
i love how you explain everything in detail,you are the best chef frank proto thank you so much
I'm a simple girl. I see a video of Frank Proto, and I click it.
you must be easily impressed...lolol
@@slimkdnvrand you, extremely stupid
Not to mention one of the most overused comments across TH-cam lol
"your meat isnt gonna stick to your hand if its cold"
words to live by, chef !
LMAO!! 🤣😂🤣
That's what she said
I love how detailed chef Frank is, you can just feel the passion and burgers are my fav food so i appreciate this video
Loved that technique of encasing the burger as it came out of the pan.
Solid burger, nice and simple.
Amazing to make many burgers as once without making a mess
Love it. The burger was literally put together in the pan. I’m trying this.
No oily meat juices on a plate or tray. Lettuce and onion. Steam buns.
I’m trying without tomato. I always seem to have a messy sloppy burger 💁🏻♀️
We made that as hot dog sauce: mayo, spicy brown mustard, ketchup, splash of BBQ sauce, pepper, garlic, onion powder, cayenne pepper. Tastes great on hot dogs & burgers.
Love the enthusiasm chef has about the cornichon sized pickles ❤
Here in Italy the mixture of Ketchup & Maionnaise is commonly used (with fries, burger, etc.), and is called "Salsa Rosa" - "Pink Sauce" (for obvious reasons...😸)
Out in the Midwest we just call it "fry sauce".
We also use it in Croatia, it is common used😊
The best kind of Pink Sauce~ I use something similar on my burgers, but I'll usually add some yellow mustard, too. Results in a lovely salmon-pink sauce with a nice little zing to it.
Yeah. We call it ketchunnaise.
Mayoketchup in Puerto Rico. Great with tostones.
Straight forward. Great ingredients. What is more to love? I’m excited to try this
That is really the start and end to make a burger my friend, yes pure food is tasteful and honest.
I Love Chef Frank Proto!! 💜
I cant believe they don't call this series 'Prototyping' :D
agree
whats the real one here ?
Mmmmm.....I like that title
Nice one
I love your videos!!! So many details and passion. Keep them coming ❤😅
Yummmy!! I don’t normally like the In and Out sauce but I will be trying this.
Toasted bun is the way to go.
👍
This video is a goldmine for an out of context montage
Great video! Like you said, best part about it is you get to choose your ingredients! Everyone likes different styles, but the tips you gave on ingredients and cooking I found very helpful. Thank you!
It’s simple. I see fee Frank, I click. 😊
Personal taste, of course, it need mustard too for me! Thanks for the video!
You're a great guy Frank, thank you for sharing your passion and knowledge!
Love your videos! Cook with the onions interesting...sweet or regular yellow onions? Thank You!
First off this video just saved me some money I learned how to prep better and I like the fact he tell you to use what you have or like use whatever oil you like
I made this burger the other night and yes, it is definitely top-tier. This is a true testament to the same. That less is more.
Great video. My item of note is the reason you dont like tomatoes is because you dont toast the buns. Toast the buns top and bottom = that will prevent the soggyness and vegetables sliding off like you mentioned. Also - dont do half-moon onions. Like you said, this isnt white castle. Peel the onion, cut them whole, and grill them in the meat juices. Much better in my opinion.
Thank you very much !🥰😍🤩😘
Thank you Chef Frank!
Love this channel!
something so simple done with care, precision and care! nothing better!!
Alright, I'm a smash burger partisan. I'm a toasted bun partisan. I'm a "get both sides browned" partisan. So, naturally, I'll need to try this completely wrong and probably delicious method.
looks absolutely delicious...you've given me some ideas...gotta try it...thanks for sharing.
Thank you for the small dill pickle idea!
So inspiring that I have to go make some this morning!!!😊
I like tomatoes on my burger but like you said they do cause it to slide. I use iceberg lettuce.
Love franks enthusiasm for tiny pickles
I enjoyed your video and I agree with you on most points, except that in Australia, where I have lived for the past 50 yrs we have sliced beetroot on our best burgers, it is essential in any burger I eat, it is a beautiful thing, along with those little cucumbers....thanks
It's always a treat to see the new video is one of Frank's 101
So many restaurants put way too much stuff on their burgers - like you said, the tomatoes can make it slimey and slippery and hard to eat. I completely agree with you - KEEP IT SIMPLE!
Yep. Don’t give me a 10” high burger with a knife stuck through it to hold it together. Ketchup, yellow mustard, pickle and onion.
Duke’s mayonnaise ❣️
Thank you tasted better than mcdonalds
Epicurious, amazing video keep up the great content
It looks delicious! I'll give it a try for sure.😋 👏👍
Looks great.
I Love Chef Frank
Since it's Frank I was expecting him to make his own buns as well.
He already has nice buns
And his own Garlic Aioli mayonnaise
Make his own flour and yeast as well.
He raised the cows
I feel like this video was recycled
To add one note: The order you add your toppings makes a difference in taste. Stuff beneath the patty comes to contact with the tongue earlier than the meat so you will taste those more than the stuff above the patty. And take notice how Frank eats his burger upside down. So if you want the closest taste to Frank's tasting and eat it straight you will have to put everything in reverse order :D
another reason of why eating burgers upside down is a very based way of eating a burger
Duke's is the best mayonnaise. Read the labels; Hellmann's is made with inferior ingredients, especially too much water.
Enjoying the show.
Nice technique chef!!!!
I like the sauce. I tend to use a honey barbeque with mayo for a sauce.
_''It shouldn't take more than 7 minutes to make... like 6-8 minutes''_
_''I like to put my pickles on top, so they act like a speed bump for the dressing. I also like to cover those speed bumps with a leaf of lettuce''_
mmm I am willing to always try something once so i will try to replicate this...but i have to say, i am a fan of a toasted bun...that way the bread does not soak up the juices and keeps its form.
Thank you Frank.
Solid Vid! Thanks!
Great burger video. I respect your pickle game, sir!
I'm a *huge* fan of Motz's Oklahoma Onion burger. I like the sauce and lettuce addition... not sure I want the pickles on that particular style of burger. Otherwise looks delicious - can't go wrong with caramelized onions on a burger!
Great job! Our tastes are very similar.
Thanks ! def will try this out soon
Looks great, can't wait to give it a try. Only thing I'd change would be to mix some English mustard in with the ketchup and mayo.
I've been waiting for this burger tutorial for 5 years!
i wouldn't wait 5 minutes
Frank is a national treasure
This video made me a susbcriptor. Thanks!
Love for frank 😘
Great job, Frank! There are some interesting points here. I will consider them for the future.
One place where we differ slightly is forming the burger. I like to use a hamburger press. I found one that pairs well with the diameter of my preferred buns.
P.S. WHITE CASTLE?!?!?!?
Nice burger. I'd add bacon and egg along with the tomato and a brioche bun. But hey that's just me. Great burger Frank.
This looks great
Excellent!
Toasted bun brings great texture.
Respect. I like it. I do my burger different, but I like what you did. :)
Perfect burger. Even down to the lack of tomato. 10/10.
No. These are 6/10 at best.
@@cwg73160Can you post a video on your 10/10 burger? I’d be interested to see what it looks like
@@Rws4Life Yeah. No prob. Just search for literally any other video.
@@cwg73160 I double dare you to look at Kay’s Cooking burger video and say it’s better than Frank’s 😂
@@cwg73160 You ever seen Kay cook a burger?
Most fast food will dress the top of the bun with condiments arranged small to large to hold things in place. The Jumbo Jack is sauce, pickle slices, onion, tomatoes, lettuce, cheese, meat patty, and finally the bottom… in that order. So, similar to what Frank suggests. But hey; if you want ketchup on your baked potato and sour cream with your French fries, who are we to argue?!
I Love Love ❤️ Burgers...
Thank Frank ur the best...
Great burger!
Ketchup, mayo and 6 dots if French's yellow mustard.
Add cold water to your hands to avoid meat sticking
Delicious!
These look great but I prefer a few other cheeses on my burger. Really solid method to follow though, cheers Frank.
Its not for everyone but I like stilton (or Danish Blue) on mine
Great stuff.
Like the enthusiasm.
Perfection, however is subjective to your back yard heroes.
Technique, Escoffier has handed down, and may be deserved of a nod now and again.
Lorenzo's burger is what I like.
Chef: ketchup and mayo secret sauce
Literally every kid in the lunch room:
6:32 Wait, you're telling me I need a camera to cook these? I'm out.
lol
In the intermountain west (Utah, Idaho, northern Arizona) the mayo ketchup mixture is everywhere. Even available in packets at most burger restaurants and in bottles on the grocery store shelves. We call it Fry Sauce
Frank is the best
Decent video, I personally put a bit of pickle juice in my ketchup/mayo sauce and I always make my meat into balls and smash and season (after flipping) in the pan. Toasted buns are a must imo
I see the Oklahoma burger a lot these days so I can understand why Frank would pick this
I’m not taking any hate for Frank - we love him! 🫶🏼🫶🏼
Chef....I needed this yesterday! :) I will try these techniques next time.
I didn't realize slapping the meat was better than trying to manually press/squeeze it. No wonder my burgers fell apart, totally guilty.
Same with fully preheating the pan (I don't like the grease spatter so I keep it on medium which tends to make it soggy)
I like this guy
YUM, YUM 😊 will give your way a shot. Looks very delicious.
In argentina, the ketchup and mayonnoise is called salsa golf, and it comes like a separated thing, is like we have mayonnoise, ketchup, mustard and salsa golf
I mix 1 lb ground chuck with 1 packet of Lipton dry onion soup mix.
No lie I love u Chef Frank. I hate tomatoes but love tomatoe sauce.
Did anyone else catch the burger twist to the side after the test bite 😮 to hide the well done center 10:35 ... it's ok, chef, we ALL make mistakes 👍 and when quality ingredients are used, well done taste great. 🍻
Not that I’m complaining but this has got to be like the 6th or 7th burger Frank has made on Epicurious and his own channel.
The ketchunnaise, aka 1000 isles sauce - all time combo ❤
You guys should make a bonus Cleaning section, where Frank (or other Chefs) has to wash the pan and clean the kitchen
I had no clue I could buy tiny skinny pickles like that. Thank you Chef!
Don't press down on things"
Few seconds later. Continues to press down on em lol