@@seanbevan2768A good burger doesn't require sauce. Sauce is to cover up to lack of flavor, like in n out for example. Everyone says you have to get animal style for a reason
The burger costs $30. I was there a few weeks ago on a date. We shared their Steak Frites ,Arcric Char, and Millefeuille and were not disappointed. I'll have to try the burger
I didn't like the flavor of dry aged 24 years ago when we had it on our menu, and I dont like it still.. Growing up poor, I have eaten less than fresh meat many times. That taste is implanted in my head. Dry age, same flavor...
@@AllHandlesTaken91it's not irresponsible and wasteful. It has a great flavor. Just because you don't like it, doesn't make it a "gimmick" or irresponsible. It's irresponsible for you to make such statements.
Eh I've eaten my fair share of old meat growing up too. Aged meat has more of a bleu cheese flavor. I personally don't see the resemblance because old meat tasted more like old garbage. But I can completely understand why you don't like it. The funky flavor isn't for everyone.
Ok, so I prefer the smashed flat burger patty. You could make 3 out of one of those and i will share with my neighbors. But i do appreciate the jammy onions and well cooked fries. So that puts me in the smashed flat club.
many people say au cheval has the best burger in nyc, but i will agree that minetta tavern has by far the best burger in nyc. Its simple, meaty, strong dry aged flavor, and the caramelized onions taste like french onion soup. its delicious.
Need that charbroiler turned up a little higher, or let it heat up all the way. Should of been clearer sears. Videos are great, don't rush the preheating 🤙
I think difficult is an excellent adjective here because it's so unusual. He's saying you would have to search far and wide to find or work very hard to make a better burger - it's difficult to have a better one.
@@RetchedKat That's exactly what throws me off about it. It's like stating that some upper limit of quality has been achieved here on something that's largely subjective. Just the choice of language of course, but it's like the most elitist way ever of saying "Our burgers can't be beat!"
The violin has been perfected. The instrument hasnt really changed in seveal hundred years. The burger is the same. Just give me some bread, meat cheese sauce. E
![[Full Episode] MasterChef Junior Thailand มาสเตอร์เชฟ จูเนียร์ ประเทศไทย Season 3 Episode 4](http://i.ytimg.com/vi/e7Oqqo90x_w/mqdefault.jpg)
I couldn't help but notice that you cooked TWO burgers. Please send me the other one.
😅 nice try but I'm pretty sure the other one was Mitchs lunch since he normally does the filming 😜
no me
Hahaha 😝
You're not babe
@@mindfreaktsa7680ugh basic Mitch 🙄
This man has uncooked cows on standby
He actually does! That is his job, a beef test kitchen
A cow comando? A cow reserve?
so just cows?
@@notjustanother3191Is it not just a test kitchen in general? I didn't realise it was beef-specific?
The dry age beef looks like marbled rye 😂😂😂
I was thinking cake, but same idea
Wrapped in FECES your RIGHT!!
@@bradmadeira6807wtf is wrong with you?
Bruh them chips sounded frozen 🥶 😂😂😂😂
I WAS THINKIN THAT LOL
love a burger that is borderline impossible to eat without hurting yourself
All that pelicle must be super funky in the mince.
Yea I was thinking some similar I thought you cut that stuff off, but I do not know.
Someone’s watching Guga.
A good burger is wider than it is tall. 'nuff said
Finally a voice of reason. I'll go even further. Tall burgers are ruining this and every country
A good burger needs cheese and sauce though
There are a few things why I'd say on paper that this isn't a good burger
@@seanbevan2768A good burger doesn't require sauce. Sauce is to cover up to lack of flavor, like in n out for example. Everyone says you have to get animal style for a reason
Didn't even try it but you're talking all this shit 😂
Someone said they wanted an elevated burger, so they made it as tall as possible!
Sound of fries hitting the plate 🤤
Except they’re chips
They sounded frozen
Black label at Minetta is epic. I highly recommend to anyone who is or will be in the NY area.
that dry aged beef looks fossilized 💀
I rather not have to dislocate my jaw to be able to eat a burger...
That's light work
I'm sure it's worth it, but I'm a smash burger guy all day. Thin n crispy is the best.
@@GimmeABReakd0wn smash burgers ar decent, but you lose that juiciness from a thick patty
I start biting it from the bottom up
😂😂😂😂
Hey Andy, could you make cantonese beef brisket & tendon noodles (Ngau lam mein)?
Dear Andy! Make a Georgian dish - Satsivi, please!
I have no clue what it is, but I support the idea! Exactly for that reason. Let's see what's Georgia is cookin' up!
Georgia so hot right now 🔥⚽
Chicken in walnut and garlic sauce? Sounds delicious! 😋
@@asiburger He means the country, not the State.
@@apollochimpno shit
🎶 Losing fingers with Andy 🎶
😂 i actually sang it in the tune!
I dunno, caramelized onions aside wouldn’t it be too dry?
Just some fancy mince between some bread.
Trailer park lettuce goes round the outside, round the outside...
OMG the fries look and sound heavenly 😍
They could be a tad more golden brown.
They were still frozen
Glad it's only New Yorks best burger
NYC seems to think they set the standard for what’s good and isn’t
Its so famous, that this is the first time most people have heard of it lol.
Everyone in NYC has heard of minetta tavern and the burger
YUK 😂 BRO THE RANK MEAT!!❤😂
That’s a meatloaf!
You could feed a family with that!
It would be the most expensi e meatloaf on the planet lol
Looks amazing!😋
Pretty sure the best burger in NYC is that place with the red “Burger” sign
Marshall agreed
I just checked - it's an ATM now.
"I have a dream that burgers shall be wider not taller"
Hi andy. Can you try making makloubeh?
Hi Andy can you try pronouncing the name of the dish in the last comment. Lol
@@i.m1981 wot?
Which cuts of meat did you use? And which cuts of beef do you prefer to use when you're making a cheeseburger?
Black Label at Minetta Tavern is 💯 the best burger and the cocktails are amazing as well
the videos are incomplete without miss babe
He made a second burger, but we never saw it… 👀
@@TrippyTimesTwoThat was for Basic Mitch after he puts the camera down.
I'm still gonna need some cheese on that burger.
Gonna need a recipe for Dutch mustard soup real soon...
oh man did you grind up that dry age pellicle and all? thats gotta taste wild
Dear Andy: please make escargot
Love from France
I love how instead of like every other food influencer who would just fly there to try it, Andy instead researched it and cooked it.
Most people don't care about him but they do care about his actions and he took that personally.
those fries sounded crispy as hardtack
Beans on toast for Ken 😋
Pork Sisig please !
You had me at caramelized onions
must be good getting access to all that top range food
That chopping was the fastest ive ever seen! 😏 Ok, when do we get to see some soul food and chitterlings!? 😊🙏
There's a burger joint in Michigan called Slabtown that serves this. It's called the "Sweet Lincoln" and it is the fucking best.
The burger costs $30. I was there a few weeks ago on a date. We shared their Steak Frites ,Arcric Char, and Millefeuille and were not disappointed. I'll have to try the burger
Chef just ONE BITE!!!!!
Those fries sounded so stiff I thought they were frozen. Bet they tasted delicious!
I was at Minetta Tavern this evening, and i had both The Minetta Burger and The Black Lable Burger.
Can you make a video on how to keep your kitchen clean as you cook?
Really? Just clean as you go 🤷
I didn't like the flavor of dry aged 24 years ago when we had it on our menu, and I dont like it still.. Growing up poor, I have eaten less than fresh meat many times. That taste is implanted in my head. Dry age, same flavor...
Its kinda backwards, isnt it?
Couldn't agree more. It's irresponsible and wasteful, but people just love a gimmick
@@AllHandlesTaken91it's not irresponsible and wasteful. It has a great flavor. Just because you don't like it, doesn't make it a "gimmick" or irresponsible. It's irresponsible for you to make such statements.
Eh I've eaten my fair share of old meat growing up too. Aged meat has more of a bleu cheese flavor. I personally don't see the resemblance because old meat tasted more like old garbage. But I can completely understand why you don't like it. The funky flavor isn't for everyone.
@bobtehdinosaur I can agree to disagree - like the fella above me, the flavor profile reminds me of expired meat, so it's no good to me.
Serious question Chef....how lucrative is the beef industry in Australia?
My eyes are watering as to what that would cost to make let alone cost to buy as a customer
Ok, so I prefer the smashed flat burger patty. You could make 3 out of one of those and i will share with my neighbors. But i do appreciate the jammy onions and well cooked fries.
So that puts me in the smashed flat club.
This burger looks amazing,
How about pastitsio or gemista stuffed peppers from apostolos Greece
That looks absolutely fantastic
Bread meat onions? Nah
Did you darken this onions that much to match the color palette of the final dish?
Infinite stock pile of meat there. 😂
many people say au cheval has the best burger in nyc, but i will agree that minetta tavern has by far the best burger in nyc. Its simple, meaty, strong dry aged flavor, and the caramelized onions taste like french onion soup. its delicious.
Could you cook a rougail saucisse ? An incredible dish from the "île de la Réunion" a french island
Hello Andy! Could you please make a pho with a proper stock, the traditional way?
Andy wants a burger…breaks down 50lbs of beef
Been the Minetta Tavern, but I didn't get the burger. Will have to go back just to try it.
Can't be the best burger for the reason of being far too high alone. If it was flat and wide, that would be a different story.
And the cheeseeeee where is ittttt🔥🔥
Ouhh dunno bout that one...
I think this one I needed to see a cross section of that burger
I'm in desperate need of one of those meat grinders. Feel free to send one my way 🙏
No recipe in the description, chef?
Need that charbroiler turned up a little higher, or let it heat up all the way. Should of been clearer sears. Videos are great, don't rush the preheating 🤙
No description?
Looks the goods mate. You should make a burger with the Aussieqbbq legend!
"Difficult" is a very unusual choice of words for this lol
Oh yeah dude, dry aged ground beef is just everywhere these days. Every restaurant sells that.
I think difficult is an excellent adjective here because it's so unusual. He's saying you would have to search far and wide to find or work very hard to make a better burger - it's difficult to have a better one.
@@RetchedKat That's exactly what throws me off about it. It's like stating that some upper limit of quality has been achieved here on something that's largely subjective. Just the choice of language of course, but it's like the most elitist way ever of saying "Our burgers can't be beat!"
@@wartty If anything it's the opposite of elitist. They're not saying you can't beat this burger, they're just saying it's very difficult.
Im tired, but the beef pack he opened, i swore it said capybara 😂😂
☆CARRARA☆ I had to go look for myself. Lol
As a New Yorker, I can confirm we have the best food in the world
So do you not have to trim the outside of the dry age beef?
mashed peas and irish stew. Martabak manis
Missing maple smoked bacon and roaring 40s blue cheese.
Bit still amazing.
I want one.
the only person who could eat this burger without dislocating their jaw is pennywise. looks great though.
Ugh posting such deliciousness without a recipe should be an international crime 😢
50% chuck, 25% shortrib, 25% brisket dry aged non wagyu crushes because you get slown and fast cook beef and slow and fast rendered fats
A burger that you can not easily take a bite out of is immediately disqualified as a good burger. This should have been two burgers.
Our house would fit into this kitchen. So many onions and they shrink so much.
Hey @andy_cooks what is that pan you used for the onions?
A frying pan
It’s a sauté pan :) ❤
You should combo it with the South African Black Label ..🤞❤️🇿🇦
That's definitely an American sized meal
Why pelicals wasnt removed from dry age beef cut ? It gives better stronger flavour?
Considering the dry age on that roast, Andy this may be one of the rare times it would have been cheaper to just fly to New York for the burger 😅
Why don't you salt the mince before mixing it to have it throughout and not just on top?
The thing that gets me is how easily accessible these meats are in the US. Japan….. hell no.
No matter how high end in the world the burger is I wouldn’t dare eating it without cheese and mayo
You dont trim the pelicos off?
Hope thats well cooked haha, that pellicle looked gnarly
Now im not a fan of onions but that hruger looks amazing
I don't eat cow meat, but i would sure love to see you make a smash burger with that meat mixture
Andy, can you make a cheffy tater tot hot dish? It's a Minnesotan comfort food.
I don't think you can make a cheffy or gastropub hipster version that could possibly outdo the original. It'd have to be more an homage than anything.
Not a burger a meatball sandwich.
😂
The violin has been perfected. The instrument hasnt really changed in seveal hundred years.
The burger is the same.
Just give me some bread, meat cheese sauce. E
Of course the best burger is the one we make ourselves...😊
Genuine question, I thought you were supposed to remove the pellicle from the dry aged beef
Hope this means they're still as good as when I tried one over a decade ago.? It was a damn fine burger.
Give the burger at Emily's Pizza a try Andy. *The Emmy Burger*
Ingredients: One small ranch
Method: First cut your beast in two