Made this burger tonight, and it was amazing. Didn't grind my own beef, and caramelized w/o bbq sauce (added to taste later), but it was a hit. Honestly best burger I've grilled.
Hi from Limerick Ireland. Just had a cheddar stuffed 80/20 on lettuce, mayo with vine tomatoes and made onion relish with some Bullseye steak BBQ sauce, wow! Normally make sauce from scratch but home from work at 5, start a chimney, shower, prep and Weber cook dinner for two by 7 (boast) Thanks for the idea. Love the channel
That sounds amazing. So I am curious though. Are you using a leaner bacon or reducing the amount of beef fat? Or the straight up 80/20 beef plus whatever the bacon brings to it?
I’ve always wanted to do this but was worried about bacon not being cooked all the way because my burgers are usually cooked to medium, unless making smash burgers. How thick are your burgers and do you fully cook them all the way through?
I'm a fireman that has to cook dinner for 10 guys on a budget of about $60. I'd love to see something to make them within these constraints. Thanks for the great videos.
Look at italian foods/indian/chinese etc. Pasta/rice/noodles, mega cheap carbs + vegetables + (Total Value Protein) Kidney beans/chicpeas etc + whole chickens roasted add to dish.
I live in an extremely small apartment in New York...Queens, really. Absolutely no room for a grill, let alone any outdoor space. But sweet hot DAMN it, I love watchin' Chef Tom and Chef Briit whip this stuff up. Makes me dream of being able to get a YS pellet grill someday and getting fancy as hell with my burgers n' brisket. Or that charcol grill that kinda looks like a neon egg. Please keep up the great work, I love your channel. Always look forward to the new stuff.
This could not have come at a better time. I just bought a 15 lb brisket that will be a bit much for the family. I'll cut maybe 3lb from the point and make some burgers. Perfect for Memorial Day!. Love the dance at the end.
the onion/bbq sauce topping will be used on my next burger cook....have some .me made. left over pastrami in the freezer....will be doing a 25/75 pastrami/hamburger patties as well...two thumbs up on your vids....tks Chef Tom
Looks amazing.. I usually make brioche buns, onions with brown sugar, a crisp lettuce and some really fat beef that I ground up with a bit of bacon and on top some gouda and cheddar.. works wonders every time.. :)
That looks so good! I’m making burgers tonight so I’m going to make some of those onions too. Luckily I only ended up with one picky eater out of the 3 kids but I bet he would eat those onions 😁
I have yet to see one of your recipes that I don't absolutely love..!!!! I just bought $150 worth of sauces and rubs on your website.! Cant wait to start cooking some of your amazing recipes.!
Tillamook cheese is the best. Found out about it several years ago, nothing else since then. It's widely available, I buy mine at HEB in south Texas. My internationally renowned grilled cheese sandwich always gets the same response Chef Tom gave these burgers 🧀
This is a standard P500 RSIB www.atbbq.com/grills-and-smokers/gas/napoleon-extreme-savings-event/napoleon-grills-prestige-500-gas-grill-with-infrared-side-and-rear-burners-stainless-steel.html
Hey! Sorry we missed this. In the description of every video is a link to the full recipe w/ ingredients. www.atbbq.com/thesauce/backyard-barbecue-burger/
Never seen chef Tom dance,nice! What about a smoked potato soup? I love potato soup,how could you incorporate more smoked flavor other than just bacon?
Ive been grinding for a few months now, and I dont think I can go back to store ground meat. I use chuck and not brisket, but well done Chef Tom, great looking burgers.
Thinking the same thing, but cooking a bunch of burgers trying to get the right temp is a little rough, its within a minute of medium rare, medium and medium well. I mess it up all the time when im doing a bunch of them at one time. I'm not going to lie though, ive had some really good quality burgers served to me that was medium well (wanted it medium or less) and it was do damn tasty, I could care less about the pink throughout lol.
A lot of the fancy restaurants like to use brisket & I’ve wondered if you can really tell the difference... as long as you have at least 15% fat and don’t press or overcook it.
Good video thanks for this.... chef Tom are you a real chef? Or just a guy who is an amazing cook who calls himself a chef? Just a curiosity question... all respect given... your skills are legendary
It's the low smoke point of the oil meaning it burns at high heat. It's good to cook almost everything with it but you can't do a high heat sear or a deep fry with it because it will burn and turn really bitter and not in a good way. Better to use a canola, peanut, avocado, coconut, or vegetable oil for high heat.
I do the burger dance too. Nothing better than a backyard BBQ burger. Love this series guys n gals. Great work!
Hands down best cooking/grilling/smoking channel on TH-cam. You guys have me trying to explain to my wife that I need a $700 Traeger pellet grill.
Thanks Cahner! One meal from a Yoder and she'll be convinced
THAT DANCE THOUGH!!!! lmao chef tom is one of my you tube food goats big ups fam. I'd love to see the fanciest steak & cheese sandwich u can make
You may want to check “Guga” out
Made this burger tonight, and it was amazing. Didn't grind my own beef, and caramelized w/o bbq sauce (added to taste later), but it was a hit. Honestly best burger I've grilled.
Hi from Limerick Ireland. Just had a cheddar stuffed 80/20 on lettuce, mayo with vine tomatoes and made onion relish with some Bullseye steak BBQ sauce, wow! Normally make sauce from scratch but home from work at 5, start a chimney, shower, prep and Weber cook dinner for two by 7 (boast) Thanks for the idea. Love the channel
This channel deserves more recognition, doing great work 👌🏼
Thanks Jeremy!
Ditto!😋😋
You know it's that good when you take a bite and start dancing as you say *Mmmhmm! Mmmhmm!* like he did at 11:56. 🔥🍔
These Burgers are making my mouth water!!! Keep up the great content Chef Tom!!!
Aw, dang! The happy boy dance! Definitely doing this for the weekend!!
Beautiful and tasty looking burgers Chef
Oh hell, Chef Tom has some moves!
Yeah Joe, when are you gonna start bustin' out some moves for us!!??
Nice! And a great way to dress up the onions. can't wait to try that.
Looks like some good burgers to make for memorial day weekend!
this recipe is perfect for memorial day!
Translation for UK heads:
Butter lettuce = Baby gem lettuce
Heirloom tomato = Beef tomato
Sharp cheddar = mature cheddar
Life saviour!
Car-mel = Caramel
Car-mel-eyes = Caramelise
I always grind in bacon when I do my own grinding for burgers!
I usually grid in 1lb Bacon to 5lbs Chuck, best burger I've ever had for sure.
That sounds amazing. So I am curious though. Are you using a leaner bacon or reducing the amount of beef fat? Or the straight up 80/20 beef plus whatever the bacon brings to it?
I’ve always wanted to do this but was worried about bacon not being cooked all the way because my burgers are usually cooked to medium, unless making smash burgers. How thick are your burgers and do you fully cook them all the way through?
Hell yes. Freeze then food processor. Makes it next level
Johnny Bravo also would like to know this
I'm a fireman that has to cook dinner for 10 guys on a budget of about $60. I'd love to see something to make them within these constraints. Thanks for the great videos.
Look at italian foods/indian/chinese etc. Pasta/rice/noodles, mega cheap carbs + vegetables + (Total Value Protein) Kidney beans/chicpeas etc + whole chickens roasted add to dish.
That's some freaking epic filmmaking for backyard barbecue burgers
I live in an extremely small apartment in New York...Queens, really. Absolutely no room for a grill, let alone any outdoor space. But sweet hot DAMN it, I love watchin' Chef Tom and Chef Briit whip this stuff up. Makes me dream of being able to get a YS pellet grill someday and getting fancy as hell with my burgers n' brisket. Or that charcol grill that kinda looks like a neon egg. Please keep up the great work, I love your channel. Always look forward to the new stuff.
Thanks so much PJZ! Dreams do come true-- hopefully, there's a Yoder or KJ somewhere in your future :)
You make me smiling when you are dancing while eating this wonderful burger - I will copy this asap 👍👍👍
This weekend on the Pitboss🔥💨💯
You know when its good when ya do the yummy shuffle!
Oh wow!!! These Burgers 🍔 are looking so awesome! Let‘s try this at home!!!!! 🤩👍🏼
I am watching this in the middle of the night and now I am hungry :)
This could not have come at a better time. I just bought a 15 lb brisket that will be a bit much for the family. I'll cut maybe 3lb from the point and make some burgers. Perfect for Memorial Day!. Love the dance at the end.
Perfect! Thanks for watching
the onion/bbq sauce topping will be used on my next burger cook....have some .me made. left over pastrami in the freezer....will be doing a 25/75 pastrami/hamburger patties as well...two thumbs up on your vids....tks Chef Tom
Looks amazing.. I usually make brioche buns, onions with brown sugar, a crisp lettuce and some really fat beef that I ground up with a bit of bacon and on top some gouda and cheddar.. works wonders every time.. :)
11:56... Chef Tom’s happy dance...😂😂
Love when people appreciate good food. 👏🏿👏🏿👏🏿👏🏿
Chef Tom takes a bite... Oh yeah burger..it’s your birthday!! Cabbage patch! Lol. Gonna try those onions! Thanks
when I saw your video.i remember i used to sale burgers a few years ago..That's the best mmory for me..hehe
So simple but so good.
I love all these burger recipes! I always learn a new interesting way to grill up some good eats!
That happy dance said it all. I'm cooking burgers tomorrow.
Man oh man that looks awesome! I love this channel😋
Doing the happy dance, looks good.
Fresh meat, onions, good tomatoes and charcoal. Unbeatable combination.
chef Tom has a killer beard! love your show guys!
What a great looking tasty burger!
I've always found anything around the 70/30 range makes great burgers, especially on charcoal (always natural lump).
That’s looks delicious just by looking at it I am hungry
My friend’s freezer went kaput so he gave me a brisket point. Sooo this is definitely the recipe for the weekend!!!
FFS now I'm hungry at 1am haha. Great work mate. Looks amazing.
@Chef Tom, what are we cooking for memorial weekend/ day ? How about wiping up a new booshie potato salad to go with those ribs ?
Can you guys do a brisket tutorial on a kettle grill ? That would be awesome
Lol Chef Tom and Cowboy Kent Rollins, only 2 I've seen do food jigs haha. Nice though I'm going to make this.
I can’t wait to add some bbq sauce to my next batch of onions. Great idea!
You had me at onions. Seriously the burger could just be the patty and a plethora of different types of onions and I'm good.
That looks so good! I’m making burgers tonight so I’m going to make some of those onions too. Luckily I only ended up with one picky eater out of the 3 kids but I bet he would eat those onions 😁
If he's dancing, it's legit.
Love me a "Happy Food Dance" XD
Nice twist on the western cheeseburger Chef. 👍
Another great cook chef Tom! In the future can I see your take on pork belly with the ribs still attached?
Looks amazing
top-notch burger
!
Would love to meet the two people who disliked this haha, always a couple in the crowd! Nicely done, CHEF T!!
Looks tasty chef👍
I have yet to see one of your recipes that I don't absolutely love..!!!! I just bought $150 worth of sauces and rubs on your website.! Cant wait to start cooking some of your amazing recipes.!
Thanks so much Alex! Can't wait to see what you make!
Wow! Tillamook 🧀!! Oregon My home state!!
Tillamook cheese is the best. Found out about it several years ago, nothing else since then. It's widely available, I buy mine at HEB in south Texas. My internationally renowned grilled cheese sandwich always gets the same response Chef Tom gave these burgers 🧀
What model and add-ons are on your Napoleon Prestige grill?
This is a standard P500 RSIB
www.atbbq.com/grills-and-smokers/gas/napoleon-extreme-savings-event/napoleon-grills-prestige-500-gas-grill-with-infrared-side-and-rear-burners-stainless-steel.html
this weekend its happening!! thx
Thank you!
This video single handedly cured cancer.
Do you ever use morel mushrooms in any of your cooking? A burger topped in morels would be interesting...
I dance like you when I bite my burger!
Großartig!
Could you list which bbq sauces and rubs you used? I'm on your website and .... I'm not sure what you used.
Hey! Sorry we missed this. In the description of every video is a link to the full recipe w/ ingredients.
www.atbbq.com/thesauce/backyard-barbecue-burger/
Looks Delicious🍔💪🏾❤️💯
To die for !
How come you don't mix the seasoning into the beef?
Juicy burger 😋= happy dance🕺
what are your opinions on iceberg lettuce for hamburgers? What makes butter lettuce better in your view?
Never seen chef Tom dance,nice! What about a smoked potato soup? I love potato soup,how could you incorporate more smoked flavor other than just bacon?
This is some supreme dank
Ive been grinding for a few months now, and I dont think I can go back to store ground meat. I use chuck and not brisket, but well done Chef Tom, great looking burgers.
I like mixing sirloin, brisket, and bacon for burgers
Nice video. I consider that a perfect hamburger. Be sure to give Chef Brit a bite. I'm sure she would like it.
All good, take my burger patty off about 1 minute early though. Thanks for sharing.
Thinking the same thing, but cooking a bunch of burgers trying to get the right temp is a little rough, its within a minute of medium rare, medium and medium well. I mess it up all the time when im doing a bunch of them at one time. I'm not going to lie though, ive had some really good quality burgers served to me that was medium well (wanted it medium or less) and it was do damn tasty, I could care less about the pink throughout lol.
Amazing
Making me hungry! Great video, add a little applewood or cherrywood smoked bacon and it would be over the top!
Great idea!
No pickle?
subbed
good job.. thank you.
Well done...
Almost cried watching this
do the swell onions sweeten aswell when sweating? have a gooden
What is the font in caption picture?
Northwell
A lot of the fancy restaurants like to use brisket & I’ve wondered if you can really tell the difference... as long as you have at least 15% fat and don’t press or overcook it.
Been now wanting to buy yours product for years but you guys still don’t sent to Australia 😰😰😰
Good video thanks for this.... chef Tom are you a real chef? Or just a guy who is an amazing cook who calls himself a chef? Just a curiosity question... all respect given... your skills are legendary
yummy!!!
Thats great, what about trying traditional Patagonian roasted lamb, the whole animal and burning wood!!!
Why 155 internal?
all ya need is some bacon strips on it.
Yes!!!!!
what i want to know is what happened to the century sauce??!!!
Great cook. I do mine very similar; except I added mushrooms in with the onions (my wife's idea - she has a crush on you. LOL).
Hahaha! That's a great idea. Thanks for watching!
See Chef Tom = Click the Like button!
Tommy getting “down”, what’s next Dancing with the Stars!
are you like 90 years old
That would be the bomb with bacon strips added! I'm sorry I'm a bacon burger person lol!
I heard that you don’t cook with extra virgin olive oil. I was under the assumption that it’s more for salad and stuff like that.
Me too please explain!
It's the low smoke point of the oil meaning it burns at high heat.
It's good to cook almost everything with it but you can't do a high heat sear or a deep fry with it because it will burn and turn really bitter and not in a good way.
Better to use a canola, peanut, avocado, coconut, or vegetable oil for high heat.
Ohhh Yeah, that the way I like it...
Looks amazing! The cherry on the cake would have been a slice of bacon! But hey, I wouldn't turn that baby down as is!
Will replicate your success tomorrow on gig joe 🍔🍔