This Burger is Worth All The Hype! | Chuds BBQ
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Thank you Still Austin for supporting the channel and sponsoring this video! Check out their line of Texas made products here - bit.ly/sawc-ch...
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Brioche Burger Buns
110g milk - warm to 90F
10g yeast
450g flour
14g dough conditioner
50g sugar
8g salt
1 egg yolk
2 whole eggs
230g butter, softened
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Pots & Pans
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►Made In Stainless Clad Set
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Knives
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►8" Chef’s Knife
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Wagyu Tallow
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Thank you Still Austin for supporting the channel and sponsoring this video! Check out their line of Texas made products here - bit.ly/sawc-chudsbbq
Looks great! I grew up mostly in Duncan Oklahoma, back in the 60s on a small farm. On the rare occasion mom and dad took us six rowdy kids to a burger joint, we usually ordered onion burgers. Guess what? They always had mustard and sliced pickles. 🙂
In fact, every time we go there from Alaska to visit family, we get onion burgers and they still serve them the same, but now it's on request.
They got one customer from sponsoring. I’m going to suggest them for the next time my team at work goes out for drinks. Thanks for the rec!
Do a Detroit Style homemade Coney Dog!🙂
My favorite grillin channel by far.
That’s an Oklahomer T.T. Twister.
That chuck roast was beautiful looked like Wagyu
I noticed that too
Agree, I wouldn't put it into burgers ;)
Yeah as good as those burgers look I would never use something that well marbled for a burger.
Shout to both Still Austin and you for making the collab happen! I hope it’s a good arrangement for both of y’all!
Howdy Chud, I’ve made brioche with smoked beef tallow a couple times- direct substitution. It was awesome! You can also use mayo, which I haven’t tried, also a direct sub. (read about it modernist bread). Can’t speak for the mayo, but I’d highly recommend the tallow ones.
What an absolute bell end!!
THAT is how it's done folks. Notice those super dark onions and that heavy sear....if you're not getting that with your onion burger, you're just not doing it right. And steaming the buns over the patties are a must. Well done Brad. And I love the over-the-shoulder burger toss while sipping the rye...lol.
The toss over the shoulder made my day!
I've always seen it with onions above and below the raw meat ball when it is initially placed. That said, the way you did it looks like it adds a better crust to the initial bottom side of the patties.
Dude the homemade buns level up your burger game almost as much as home ground meat.
I agree with you 100% There is a big difference between high quality American Cheese and the average run of the mill stuff! One where high quality really makes a huge difference.
Quality and American Cheese are oxymorons.
@@BonSkirmish1312 Bon I used to think that until my wife bought some high quality Organic American Cheese. So creamy with no "plastic" taste. Almost didn't try it. It made a believer out of someone who would never eat American Cheese.
I was blessed to meet this burger where it was developed in El Reno, and it is truly a special American, iconic, burger. So simple, but so flavorful and just... Mouthwatering.
I’m in okc. It’s traditionally with good pickles and mustard. On the bigger patties “bevel” the edges to be lacy. They crisp up. I’ve only toasted the bun on the grill then assembled, gives the bun a crispy texture inside. A “greasy” grill surface helps as well. These are not diet food. lol.
I guess this video makes us onion bros. Dear Santa, all I want for Christmas is a Chud Press.
made onion burgers last night...wife can't have dairy so she got the vegan plasti---I mean "Cheez", I had some mild cheddar since I don't love American and it wasn't in my house (I'll do better, I promise). Grinding the chuck yourself is crucial, even if you have a hand-crank grinder it's worth the effort. Thanks for the vid Brad!
love your channel and being an Okie had to ensure i watched this video. Love that our burger is blowing up. Do try adding some grilled jalapenos to the burger though, its next level.
Your dog is the luckiest dog alive to have you to cook for him/her.
Pepperjack, provolone, Bleu, cheddar are my go to cheeses on my burgers!
Looks like a real version of what white castle is trying to emulate
We had something like that on Mud Lake, Fresh Beaver meat and local green onions turned into Burgers on fresh Fry Bread. Mmm mmm 😋. Takes me back to my childhood.
This burger is everything right about America.
“I hear they sell ground beef at the store, I’ll have to look into that” hahaha nope grind up whatever is in the freezer! And 100% on the American cheese. It’s just so MELTY!
You earned my subscription with this video.
that grinder is a work horse.
Some people will say those onions are burnt, and all I gotta say is I also like the taste of burnt onions mixed in. xD
Fresh sliced land O' lakes white is the way to go...buttery,creamy,melty delicious
Love the bourbon add. I've been into collecting and tasting bourbon for the last 10 years. A little hint for you to try, when eating smoked brisket or beef ribs like Dino ribs, Rye Whiskey is the best. They go together very well. Try it sometime and let us know what you think. I'm in Houston now, but I have lived in Tulsa for 15 years. Oklahoma lays claim on the onion burger, but Kansas has also had onion burgers. One in Salina has been in business since 1922. Last year they celebrated their 100 year anniversary. Great video as usual.
Damn good idea to flatten the paddies with the onions.....cool. Thanks. Every day I learn something new, is a good day.
The joy in this vid is infectious...
You need just a *tiny* bit of mustard on the bottom bun, and a couple pickle slices. That really rounds out the burger and adds an acidity/tartness that it needs to hit all the mouth's flavor centers. Also, potato buns work best with these onion smash burgers - they take best to "steaming" and take in a lot of the onion "steam".
I say don't worry about it. Duncan Oklahoma here. c1960s. Since then my large circle of family and friends have been enjoying onion burgers with lots of yellow mustard. It really is traditional. As is adding pickles. As is not adding mustard and/or pickles. That's about it though. Anything else would change the profile too much. Like avocado and fried egg on a BLT.
Recommend using higher protein bread flour for these high fat content brioche buns. The higher protein is needed for gluten formation since the high butter content thwarts that if using general purpose flour. This is why you ended up with dense flat buns. Substitute in King Arther bread flower and you will be happier with your Brioche buns. The high protein bread flour will yield nice fluffy chewy and buttery brioche bun.
I love onion burgers and I love Still Austin.
I make these over here in Australia but I add sauce to mine, I mix whole egg mayo and mustard together with a pinch of salt, and to be healthy I ass a little iceberg lettuce on top.
Love the local connection, the whisky maker gets his grain from the farmer, the spent grain goes back to the farmer perfect, spoilt it with the US Cheese IMO. but nothing better than a good US burger (brit by the way, going to have to visit Texas more often). Love the Chuds channel, it makes UK BBQ so much better.
My life will never be the same after watching this... Spectabulous!
The straight rye will go with brisket really well.
Awesome catch shot at 14:35!
Loved off St. Elmo years ago. In Wimberley now. Love the channel!
Looks amazing. Ever since my wife and I happened upon Oklahoma depression burgers, AKA onion burgers, during our cross country move to NJ, it’s the only burger we make now. Subscribed.
You can see doggo sneaking around in the background-he knows what's up.
Those are my absolute favorite burgers to make
Need a Motz Chuds collab!
Those look incredible. Very jealous of your burger smasher thingy.
Just bought a meat grinder extension for my kitchen machine bc of this video. Can't wait to test it.
This is my family’s favorite way for me to cook burgers now. Not much else can compare.
I've made a bunch of these and LOVED them all! - using toasted store-bought brioche buns - Thankd Brad! - Cheers!
A good knife makes it look so easy.
First sponsorship I have actually watched. Not gonna lie m’guy
I know the Oklahoma with pickles and mustard, but I'm guessing they're good without too. Yeah I guess on the height of the recession the pickles and mustard were scarce, but I feel they make a good addition
I'm an Oklahoman and I approve this of this message. Most Okies have to have sliced pickles and yellow mustard. It's a must! Ard.
Agreed
And if you don't like American cheese, let me know in the comments. Love that engagement. LOL Classic!
Been using Kraft Deluxe (not individually wrapped) and is the best American cheese I ever had. Will now have to try the HEB brand! We finally have a couple up here in the north Dallas area.
Same. It's way better than the original.
The H-E-B deluxe version is on par with the Kraft deluxe version. They’re both really really good and my preferred American cheese.
As an Okie, I think your Texas smash burger is better than ours. Nobody here is smart enough to make our own buns lol. That homemade bun was impressive.
You don't sound like an Okie
You are the GOAT. I'll be doing a bbq road trip around Texas soon and you are on my schedule for sure. I know you don't have a restaurant but you are a legend.
The bottle whiskey standing on the hot flat press at the end of the video is freaking me out. hahahahaha
Looks delicious as always. Bought the Kitchen Aid and the 1.5hp Meat your maker grinder after watching your videos. After grinding some meat for sausage I wish I had gone with the 1hp, which seems is the one you use the most. Love the burger videos lately, keep it up.
I used to live in south Austin and went to St.Elmo elementary. Pretty cool that you are close to where I used to be. Wish I could hang with you and munch out on all the things you make. They all look so delicious
Okie here, add grilled jalepenos, bacon and mayo and it's perfect. Well done!
Hey guys, just a quick "pro-tip" for using a meat-grinder. Use a couple of slices of bread to push the last of the meat through, bread is cheaper than meat.
Bradley just gets it! So intuitive! Not complicated, yet real cooking. Maybe a little bit prescient as well . . . he started to eat the burger, and, with my mouth watering, I thought: "I would put a couple slices of pickle on it!" He immediately said he thought it could use a pickle or mustard, but nah. Right before the "Official Taste Test (OTT)" I thought: "That dog should not have onions! Not good for dogs!" He then said "My dog can't have onions, so . . ." Amazing.
How about an smoked Italian beef sandwich or some more German recipes? LOVE the content and making some of your recipes for my family. Always a hit. God bless and keep em coming.
Hey Chud hola from San Antonio. Had a family member that was actually singing Still Austin's praise on Saturday, said he was suspicious they might be repackaging Kentucky whiskeys, it was that good. Ill have to give it a try.
I'll be sitting here patiently waiting for my invite to come and have some of these burgers, bro I'll bring all the sides and booze
Big fans from Austria here! If you ever need good music let us know!
The whiskey steam blew my mind!
Have you ever baked buns in the smoker? Could be a cool experiment!
Totally burned onions, “wow what a beautiful crust “
Seasoned
The whiskey mad me smile on the inside.
An awesome Texas whisky I enjoy is from Balcones Distilling in Waco, Texas. I usually have their Texas Single Malt Whisky on my shelf.
Sorry I gotta have swiss and shrooms on mine. 😂
Boars Head American Cheese works!
And yes, the first time I made these I did slice my finger tip off. My wife may have fainted. Anywho great video!
Cheers
Doc
I really get frustrated at TH-cam. Sometimes I run across these channels like yours and they’re right up my alley for contact, but for some ungodly reason it takes them 100 years to suggest them to me. Anyway, glad I found you. Groovy damn video!
My only pushback is that to stay with the spirit of the burger, you have to use the absolute most trash bread you can find eg Walmart generic burger buns lol. Man, I am so excited to cook a bunch of these in a couple days, it's gonna be good!
Nice! Ate dinner a little bit ago but now I’m super hungry!
These are like the high class version of white castle sliders 🤣🤣🤣. I don't really like onions but these I really wanna try!
Wow. those burgers. i'm speechless. fantastic video.
1st time I’ve seen your videos. Enjoyed your content. Burgers looked gooooooood! Will be watching again from Liverpool England.
I need a Chud press...and a table like this too
I saw a clip somewhere that a sushi chef decided to add a burger to his menu. His final touch was to light some used chopsticks on fire and then place the burger above them in a steel pan with a cover to infuse the burger with a natural smoke. These look like that’d be an incredible optional touch.
Dude the Oklahoma onion burger is a favorite of mine. Can’t go wrong 👌🔥
I love how Bradley slams the burger down between bites. I going to try this at the table without warning my wife. Wish me luck.
As a professional chef…nothing beats American cheese on a burger…go to your local deli and get some sliced up…honestly not really any more expensive than that Kraft stuff
Amazing as always. Thank you for putting me onto the Martin's Buns. Best buns on the market.
I've just found out your channel, insta suscribed, love your BBQ content. I've learnt a lot thanks to your videos. Peace bro, greetings from Argentina 🙏🙏
Those steamed hams look fantasteick.
I've never seen a chuck like that at the supermarket. Man Texas must get first pick
Another great video, thanks. I wonder if you’ve considered a video series dedicated to the baking of buns, sandwich rolls, and loaves. You could cut in the footage of what great meats you’ve cooked that go with them but focusing on the bread. Then with leftover bread, you could make a bread pudding on your pellet smoker.
You should definitely hook up with the Whiskey Tribe folks or the Modern Rogue crew since they are on the same side of town as you. I'm sure nothing could go wrong...
Smashed this one outa da park 👍
Made these onion burgers and buns last night for the win - they were a massive hit!
I made these about a year ago with Snake River Farms wagyu ground beef. If you really want a decadent burger go for the wagyu Oklahoma smash.
Luv the onion burger! We raised a steer in 2020-22 and have some great home grown grass fed beef, Prost! You need to come Visit Wichita Falls and our brewery!
Brad you are the American cheese of TH-cam BBQ
Both you and Smokin Joe made this the same week. I have to try this. Thanks for the video!
Is there a reason most people don't season their burgers? Mixing in a little bit of steak seasoning to the ground beef before making your patties/meat balls, is amazing.
Blinding me with science!!
Still Austin is awesome.
Dude, those burgers look crazy good!
The only thing I hate about American cheese is the fact that I like it so much.
It makes the smash burger complete in my book.
Looks yummy!! My favorite burger has Swiss cheese, bacon, and grilled onions.
I'm going to have to make this now looked awesome
More power to you for making your own buns, grinding the chuck roast / brisket blend and the cool press grill. I don't have all the gear but I'll do my best with a cast iron skillet and a big spatula to press the meat. Nobody can say you took any shortcuts.
Another great vid Bradley
Dam that Peter Griffin giggle got me rolling😂😂
It's the burger chef made in the menu.