If he was using table salt, you'd be right. But he was using Kosher Salt. So it was acceptable. Plus, a portion of the salt ends up resting on the bottom of the bowl. I guess you've never prepared your own fries.
i've been on the run for several months now my family has been murdered and i'm being tracked every day i wish i salted my patties after they were formed babish is coming
I'd like to know where he got fixated on that bit of advice, too. I've seen several actual chefs make burgers, and I usually hear something like "You can't season the inside of your burger, so blend in some salt" and often other ingredients as well. If I'm in a hurry I usually just make a quick version of my meatloaf/meatball recipe but exclude the bread crumbs. So it's ground beef (for actual meatloaf/meatballs I'll use beef/lamb/pork), eggs, chopped parsley, and salt and pepper all blended into the ground meat. The parsley can also be excluded, but I like it. The only thing to watch out for is working the meat too much. You want to just mix the ingredients in, not work it to death.
@@Amberscion Salting before forming closes down the texture pretty hard, so it ends up more like the texture of a sausage, instead of the almost-don't-need-to-chew texture of a quality burger. Season after forming. Just before the patty hits the heat.
I don't understand all the hate that pre-seasoned patties have been getting from the YT culinary types lately. I saw the First We Feast where they went into it, but it was more of a case of overmixing the beef rather than the fact that it was seasoned. I used to work at a restaurant that is well known locally and has had national reviews by Alton Brown and is on the top 100 list for American burgers and they're all preseasoned burgers.
@@kitsunedarkfire2915 Sure, but that isn't really an issue. It's just another thing for which you will need to find room to store it, only to use it once per year.
"hm, why doesnt he season the burgers before forming the patty soe they're evenly seosone-" "DO NOT salt the burgers before you form the patty, don't ever let me catch you doing this." oh ok
Rafa Seves because salting and seasoning before forming the patties will dry them out faster as they cook and make it more difficult to form a cohesive patty. Salting it after forming the patty helps to keep it moist, cohesive, AND is gives outside of the patty a nice, crispy crust.
If you have a stand mixer like that (which is already expensive) you can get the plastic Kitchenaid version (not full metal like the one used there) for like 20 bucks.
You can also grind your meat in a food processor until pebbly. He used to do that in his earlier episodes. Just put the blade of the food processor in the freezer with the meat.
"Do not ever salt your beef before you form the patties. Do not ever let me catch you doing that." I had to Google to find out why this was a thing, since when I grill burgers I tend to mix in a lot of ingredients into the meat before forming patties - always salt, pepper, onion & garlic powder, Ritz crackers, one egg yolk. And then with these next ingredients, I always vary depending on how I'm feeling for the day, or if I may be doing turkey burgers. Mayo, bbq, soy sauce or Worcestershire. Yellow Mustard. Sriracha. Hot mustard. Italian seasoning and paprika if turkey burgers. I like my turkey burgers to be "herby." BUT ANYWAY, to my point - adding salt to the burgers prior to mixing and pattying, will CHANGE the texture of the meat to be springy, and firm. Not typically a texture you want on your burgers, in your burgers - whatever. A sausage is much more well suited for this. SO! In lieu of this video, Babish, you have significantly changed the game on my burger flair. I think that turkey burgers are my best dish, and I can't wait to try them without the glaring blasphemy I was unaware of. Thanks for the awesome channel, man.
Thanks for looking it up, guess I need to adjust my burger game as well. I just wont tell anyone I was doing it wrong. But now that it's laid out like that... yeah i've gotten the wrong results. Although for simple bbq grilled burgers the texture helps me cook em not to well done and still satisfy my more picky consumers.
@@wesley8599 I've since had the opportunity to patty some burgers and was quite careful to mix NO salt in, just on the outside. The result is indeed a much more tender, "burger" feeling burger. I do still do it my wrong way, though. 🤷🏿♂️ Old habits die hard, and tasty.
@@nebula2294 I was born in the US and grew up using imperial, but then I took science classes. Now when I talk to other people I still use imperial conversions (usually a rough reckoning, good enough for imperial), but all of my measurements are taken in metric. So no, it's not weird. Not in my eyes, at least.
Babish: makes a delicious burger with delicious homemade ingredients Me: eating frozen chicken burgers, with ketchup, wrapped in a piece of bread folded over
I once worked for several months as a microbiologist in a food safety testing lab. I would concur that large cuts of fresh, high quality meat are pretty safe to use for hamburger if you are going to cook it rare. If you're concerned, you can always wash the exterior of the meat or do a quick outer sear on it since the vast majority of bacterial contamination will be on the surface of the steak. Commercially made hamburger is a totally different story though. I refuse to eat a hamburger with store ground anything short of well done. That hamburger is generally very low quality cuts that are not sellable as whole meat and tend to have tons of bacterial contamination. Pretty much weekly, I would see commercial hamburger samples with E. coli O157:H7 and salmonella. Undercooked store ground is going to run a high risk of giving you food poisoning or putting you in the hospital. Another good reason to do your own grinding.
100% what you said. Up here in Manitoba you don't get asked what doneness you want a burger. It's going to be well-done, just so the restaurants don't run the risk of making people sick. And despite all the claims in the comments (and from American cooking shows) they're usually plenty juicy and flavourful, assuming the cook is worth his salt. I don't mind a little pink in the middle if I've ground my own meat, and I have no problems with rare steaks and whatnot, but a med-rare burger when I don't know where the meat came from is not something I want.
I can't watch Gordon Ramsays videos anymore with their wild camera work, zooming in and out, up and down like a crack addict. These videos seem so much more professional, and enjoyable to watch. Babish has a clever sense of humor so the videos are never dry. This is the channel I've been looking for.
Also, Gordon takes a much more intense and precise mindset when cooking, along with his entire career being spent in 5 star resturant kitchens, of which he usually the head chef. He needs that intensity in a professional kitchen. However, I do agree that the majority of his videos are more to show off the recipes than instructional purposes.
I love watching Babish cook something perfectly and my actually thinking I can do it only to make the most undercooked burger that I’ve ever seen even though the outside was entirely burnt and now I’m keeled over the toilet giving back to mother nature.
I made this for my family the other night, I went a little overboard with the salt but the burgers were incredible! Easily the best burger I’ve had in my life, same with my family! Thanks man!
I agree with American cheese. It's such a bad cheese in most situations, but it's absolutely perfect for burgers and grilled cheese. No other cheese comes close.
@@Beaver_Monday yes it is. American cheese is a double mill cheese originally made in britain. Cheep american cheese is different but so is kost cheap cheese.
@@BOYVIRGO666 Actually no, it's a "cheese product" in the same way that sausage is a meat product. Even the artisan block cheese can't be labeled just "cheese" though in the US it's a consumer protection thing, cause processing cheese allows for manufacturers to do some of the same tricks that they do with sausage. In Europe it's just euro snobbery and more than a little bit of racism however. For the European mind, combining cheese is something of an abomination and a heretical thing. How can combining two different tastes, textures, and characteristics produce anything good? It comes from relying on great minds to do their thinking for them so the average euro themselves find themselves struggling with creative thinking, and while they can recognize good things when they see them, the good idea is simply copied wholesale without any kind of localizing twist.
Babish: All of these bring something different to the table; Fattiness, Minerality and Beefiness. Me for the rest of the video: what on Earth does minerality mean...?
It means it tastes like minerals. The main thing you taste in beef is iron. Some cuts have a stronger taste than others. That one just has a stronger mineraly taste.
@@booty_hunter4207 Basically the first time I did it, when I poured water, it started a fire instead. Luckily it did come down, but it scared the shit out of me as it was the first time making a burger.
Personally I like to make smaller patties by forming them into smaller balls and pressing them down flat with a metal spatula into a cast iron pan or skillet... then I make up for the much, much thinner patties by stacking two on top of each other after broiling either white american or smoked gouda on top of them. The texture of the pattie changes when its squashed flat, especially if you use a higher fat content grind, and the contrasting texture of two on top of each other with the extra cheese does a fantastic job of coating your mouth with flavor and the sort of richeness that makes the all american cheeseburger great.
Dear adybli36 not a professional never can make such a amazing recipes, He has a great channel with delicious recipes ! Basic recipes it is for those people who loves to make it . Have a wonderful day adybli36
Yeah that's the thing. "Basics" with Babish, make sure you have a meat grinder and cheese slicer and deep fryer and.... At least Alton Brown tended to use stuff you would find in most kitchens, maybe not a broke 20 something's, but perhaps your grandma's.
@@omnishambles5110 you don't need any of those things. You can just use a normal pot with oil, a lot of people prefer this is to a deep fryer. And for the meat just go to your butcher and get it grinded fresh. Or buy a mechanic meat grinder for next to nothing at a flea market.
The beauty of cooking is that you can make modifications. You can use store-bought ground chuck instead of grinding your own, cook it a little longer, ensure it's quite salty, or have a robust immune system, and enjoy. Another thing babish likes to use is a bread-mixer. You can use your hands or a spoon for a good number of the things he uses it for. It will just take longer, and some complex things may be harder. People cooked long before electricity. You can use bread-flour instead of special flours, and buy yeast in bulk. You can oven-fry your fries, or even just pan-fry in a thin-layer of oil. Cuts calories, too. You can cut them into potato wedges and season with rosemary, instead of cutting into shoestrings, to save time. Then, enjoy your fries and burg with a refreshing cup of smug self-satisfaction that you've thwarted the limitations of poverty with your keen mind.
You pretty much summed it up. A lot of the things like the bread mixer and the deep fryer are quality of life things, not strictly necessary. Meat grinders are pretty cheap, I can get one for around $25, with a sausage making attachment.
If you want golden fries instead of brown, before the first fry, wash the cut potatoes until the water is clear. That takes the sugars off the surface of the skin, and those sugars are what makes your fries brown. You can also soak the fries for about an hour before also and that takes the starch out of the potatoes, making it crispier.
This comment will get lost because this video is old, but please hear this: Tasteless beef does not a bad burger make, but a tasteless bun will. The bun is BY FAR the most important part of the burger. It sounds stupid. It sounds ludicrous. But think about it. Imaging the most perfect burger, exquisitely seasoned and tantalizingly juicy . . . and put it on a dry, bland bun. It will ruin it, I promise you. If you still don't believe me, do an experiment. Here's what you do: 1. Make one fully seasoned burger and put it on a basic hamburger bun. 2. Make one burger with no seasoning, but put it on a high quality toasted bun. 3. Taste. That's all you need to do. It'll change your life.
@@AwesomeOzzy66 Anthony Bourdain vehemently detested brioche buns for burgers; he claimed that the bread part shouldn't contribute fattiness in the form of butter given the fat in the burger itself. I don't necessarily agree 100% but I see where he's coming from. For me what's important is a contrast between the inside of the bun, which should be nice and toasted, and a pillowy, squishy but still texture holding outside.
@@RyderBHales I can see where he's coming from too, but I also think that, respectfully, one chefs opinion shouldn't rule out personal preference. Do you happen to know what he recommended instead of Brioche? That would be interesting to know/try myself. Also, what do you recommend? Might as well give people reading this as many options as possible.
If I might add something - while I do agree that Iceberg Lettuce is fantastic on a burger, I've also found that Butter Lettuce (If you can get your hands on some) is also pretty dope on a burger. :o
If you make sure to use highly refined peanut oil you shouldn't need to worry about an allergic reaction since the protein that causes the reaction is removed during the process
I was about to make burgers when I remembered this videos and though I didn't do it 100% like you I still improved a lot of stuff compared to the last time. And to be honest.. these burgers were one of the best burgers I had in my life. I had a lot of fun making them and more fun eating them. Thank you for your videos! Greetings from germany! :D
Agree with everything apart from the onion. If that onion is completely uncooked its too dominant for my taste and will leave most of the aftertaste. Just throw it into the burger pan for a minute or so and youre good to go.
Yeah, raw onions don't belong on a burger. He made it a point to say that iceberg lettuce is the only one you should use on a burger because it has no flavor and then puts onions on it? I prefer romaine on my burgers though.
I've heard a lot of other chefs advise against putting lettuce directly touching the patty, I normally put lettuce at the very top, on top of the tomato and onion.
Take the paprika/onion powder/relish out of the secret sauce and add ~2tsp of Worcestershire sauce (depends on serving size you want) and ~1Tbsp garlic salt and you have yourself some homemade Cane's sauce.
I put the lettuce on the top and let the onions and tomatoes shield it from the heat of the patty below. I do it so the first thing that touches my tongue (other than the lower bun and whatever sauce is on it) is the actual patty. I always use the crunchiest lettuce i can find and put it at the very top layer (other than the top bun and sauce) so I can the bite down crunch. Perfect way in my opinion. Salad in top half. Burger/cheese and onions (only caramelised) in lower half
I think KLA's tactic of adding thinly sliced onions on top of the burger right before you add the cheese, so the onions kind of steam under the melting cheese is absolute genius.
If you are looking for uniformity for your buns toasting and want more crunch, you can place you buns on a baking sheet with the part that touches the meat facing upwards. Place in the oven and blast with the broil function on for about 45 secs to a minute or until featured toastedness.
For those who dismiss this recipe for not having a grinder (most of us don’t). You can pretty much do the same thing in a food processor, just keep pulsing and checking until it’s the desired coarseness. Also wouldn’t putting the lettuce at the bottom wilt it since it’s in contact with the hot meat?
I chop my meat with a cleaver. It's not exactly the same as grinding, but it works well enough and without needing any special equipment. I have a meat grinder, but it's a PITA to use with all the assembly and cleaning, so I rarely use it. I don't know about the wilting lettuce thing, but my reasoning for putting lettuce on the bottom is to reduce the sogginess of the meat juices in the bun. I've heard putting mayo on the bottom can help with that too, forming a kind of an thick oily moisture barrier.
fucken loser yes, but that's only the convection heat. It's not like the bottom of the burger is cold. It's getting conduction heat that way which would make it hotter, faster.
I think it's a bit of a tradeoff. The bun is better with some lettuce protecting it imo (I dont think mayo is good enough for this) and for spacing some crunch on both sides of the meat. Depending on the lettuce, and whether there is some tomato on top of it, there won't be much wilting
"...that you should do for every burger you ever make is toast your buns in some butter" (and "grinding your beef") Yakko: Goodnight, everybody! (I couldn't resist) But ye... great vid!
I would love an episode with foodtruck-style gourmet burgers. I had one with lettuce, red onion, coriander, lime juice, mint leaves and honey mustard once. Might've been one of the greatest food experiences in my life. Or a more basic one but replace the american cheese with parmezan, the lettuce with rocket and the ketchup with some tomato chutney for an italian burger. It's absolutely amazing.
No point in using anything better than good chuck if you're just grinding it anyways. You're basically just wasting more tender cuts by grinding them when chuck does just as well.
It was. There is a trend among chefs to do this a lot, i see it in a lot of "indie" burger houses. it annoys the fuck out of me. If i wanted to have no bread, i would have ordered the patty on the plate thank you. i need good grip to eat the fucker.
Yes. I can't stand that, although babish's really wasn't all that bad. And when people make them homemade and don't smash them down enough so you end up with a freaking tall ass hockey puck and 3 inches of bun overhang.
Yes I meant smash them out by hand, but I do still smash them down a bit while cooking, juiciness be dammed. I have a bit of a hang up after eating burnt dry hockey puck burgers my whole life lol. I'm not sure what my mom was thinking but those were just the worst.
I've worked with a few different cooks and most say the same thing when it comes to meat temps: the closer to rare the better. I prefer mine medium but one guy I know only takes it rare or medium rare.
Exactly. Ground at home where you're in control of the quality and cleanliness, below medium is perfectly acceptable. In a restaurant, I refuse to go below mid-well. Even as a cook, I did not like cooking under mid-well.
Every time I try to cook burgers like this, I follow the instructions word for word, but they always end up nearly burnt on the outside, and absolutely raw on the inside. Everywhere I go, everyone says to cook with medium-high heat, and only a couple minutes on each side. But when I cook them to where they come out right, it's because I cook them on medium-low heat for in excess of 6 or 7 minutes on either side, low and slow. They don't come out dry or tough, or anything else that I'm constantly warned happens when you cook burgers low and slow. Half the time, I don't put any sauces or ketchup on the burgers because they're nice and juicy on their own.
Most likely an issue with how powerful your stove top is. Sounds like your intuition has proven more useful than sticking to recipe! every true chef knows that’s their greatest skill
I'm bouta get judged a bit, but... I don't often like mustard or relish. So I made 2 burgers, one with tomato sauce (ketchup) and one with the spread. For once, I enjoyed something containing relish and mustard. Well done babish!
Why would you get judged for not liking how something tastes? I hate tomatoes, mustard, mayonnaise, and relish. I eat cheeseburgers with just meat and cheese on them. There's nothing wrong with that.
I'm all about that mustard lyfe, I'm indifferent to relish, but mayonnaise? Oh man, mayonnaise can EASILY ruin a sandwich if there's too much: which there usually is.
"The store bought beef tastes pretty good, but I think we can do better. So we're going to start by making our own cows-"
1 K Subs? I thought it was funny
Thanks for the laughs, oh man damn
Farming with Babish confirmed?
but have someone else butcher it cause we dont know how to do that
Nah, that’s only Frank
" with a healthy sprinkle of salt"
Empties ocean
Throws out the Overwatch community
I think that's a perfeft amount of salt for a patty but it definitely isn't a healthy amount.
If he was using table salt, you'd be right. But he was using Kosher Salt. So it was acceptable. Plus, a portion of the salt ends up resting on the bottom of the bowl. I guess you've never prepared your own fries.
I about had a stroke just seeing all that salt
@Corey Barker Have you seen Rainbow Six lately? We had to enact "Reverse Friendly Fire." 😂
i've been on the run for several months now
my family has been murdered and i'm being tracked every day
i wish i salted my patties after they were formed
babish is coming
I'd like to know where he got fixated on that bit of advice, too. I've seen several actual chefs make burgers, and I usually hear something like "You can't season the inside of your burger, so blend in some salt" and often other ingredients as well. If I'm in a hurry I usually just make a quick version of my meatloaf/meatball recipe but exclude the bread crumbs. So it's ground beef (for actual meatloaf/meatballs I'll use beef/lamb/pork), eggs, chopped parsley, and salt and pepper all blended into the ground meat. The parsley can also be excluded, but I like it. The only thing to watch out for is working the meat too much. You want to just mix the ingredients in, not work it to death.
@@Amberscion Salting before forming closes down the texture pretty hard, so it ends up more like the texture of a sausage, instead of the almost-don't-need-to-chew texture of a quality burger. Season after forming. Just before the patty hits the heat.
I love how you two said your own thing and just completely ignored this guys comment
@@flammingskull4602 Kaz' comment did not go unnoticed.
@@flammingskull4602 probably because babish already disposed kaz in some sidestreet sewer. I can hear footsteps. Wish me luck
I get caught salting my burger before forming it
Binging: So we are here with a new kind of meat
"I bought it from a specialty butcher, and he calls it 'Zubair Yusuf' "
Yo does this have only 100 likes? This is extremely underrated
@@lory7833 ong
His name is actually Basics
I don't understand all the hate that pre-seasoned patties have been getting from the YT culinary types lately. I saw the First We Feast where they went into it, but it was more of a case of overmixing the beef rather than the fact that it was seasoned.
I used to work at a restaurant that is well known locally and has had national reviews by Alton Brown and is on the top 100 list for American burgers and they're all preseasoned burgers.
Binging with Babish on a budget please, sir.
Ryan Grant Budget with Babish
Budget with babish
Search *survival round* from _Life of Boris_ for the ultimate "eating on a budget"
Subscribe
There is struggle meals if you need budget recipes
Gordon Ramsay: “Are the fries fresh or frozen”
Babish: ”YES”
🍟🍟🍟
hehe
Babish: "Well yes but no"
It's fucking raw!
*WHERE'S THE LAMB SAUCE*
They are fresh frozen........ Lol
"babish isn't my name"
Me: Then who am I binging with this entire time? O_O
Andrew
His real name is binging
His name is Basics
@@blueshell292 r/woooosh
His name is With
"A quarter of the thickness of a sheet of paper"
Wait a minute
that's not what he said
@@wdavis911 that is what he said
@@fl4k_40 Well OK quarter width doesn't make sense either. 2in?
Out of couriosity, are you also known as blubber in other parts of the internet
Pretty sure it was a joke to explain how thin he likes them
*IHOB - International House of Babish*
Lindsay Daly yes 😂
Bang
Lindsay Daly *genius idea Andrew should make a damn restaurant*
Yessss!!!! That the best thing I’ve heard all day
X'D yesss
hey binging those fries arent done
hey basics those fries arent done
hey with those fries arent done
Hey Andrew those fries arent done
Hey [insert incorrect name here] those fries aren’t done
Babish*
**Basics with babish**
"Now just grab your meat grinder."
And your deep fryer, and your three cuts of meat
idk im poor and i have an old manual meat grinder. also storebought ground meat exists
A basic manual meat grinder is actually pretty cheap.
@@kitsunedarkfire2915 Sure, but that isn't really an issue. It's just another thing for which you will need to find room to store it, only to use it once per year.
@@BlueDragon1504 True, but I hunt and process my own meat so mine actually gets a fair bit of use.
Hey fries, those Binging's aren't done
His name is With smh
@@Swames665 get out of my sight, or imma toss this R/WOOSH straight to ur face
@@Swames665 Took me a while to understand what you typed
PurXion I don’t think you understand the concept of r/wooosh
@@Swames665 honestly I don't.. I just say it because nobody will fucking tell me what it truly is, what it's origins are and stuff
"hm, why doesnt he season the burgers before forming the patty soe they're evenly seosone-"
"DO NOT salt the burgers before you form the patty, don't ever let me catch you doing this."
oh ok
Rafa Seves because salting and seasoning before forming the patties will dry them out faster as they cook and make it more difficult to form a cohesive patty. Salting it after forming the patty helps to keep it moist, cohesive, AND is gives outside of the patty a nice, crispy crust.
@@tshred666 oh thanks
what's rafadoin' The old movie
He's right because salt draws moisture out of the meat. You don't want a dry burger, you want a juicy one :)
Why was a reading this as soon as he said that?
"You forgot the pickles"
-Bubble Bass
😂
Pickles are horrible on a burger IMO.
@@bloodcarver913 press x to doubt
I cri
Lol
my girlfriend always thought i was weird for making special sauce every time i made a burger or fries. thank you for validating me.
Special sause? Thats fry sause.
@@michaelerekson9912 came here for this
Here in Utah it's called fry sauce. Like mentioned. Are there any other states that call it this?
It's called cocktail sauce in Europe (French speaking countries at least)
It’s legit Mac sauce
Babish should make a “budget with babish” where he makes things for us ON A BUDGET and not pull out fancy meat grinders and shit 😂
If you have a stand mixer like that (which is already expensive) you can get the plastic Kitchenaid version (not full metal like the one used there) for like 20 bucks.
You can also grind your meat in a food processor until pebbly. He used to do that in his earlier episodes. Just put the blade of the food processor in the freezer with the meat.
Right? And thermometers that poke into meat? Wtf is even that 😂.
Agreed. However, I can imagine the tools he has used in this recipe are solid investments.
babish on a budget
You would say " Babish, those aren't done."
I would say, "i know and that's not my real name
His real name is Andrew, I think
I cracked up so much when he said it
@@thomasnolastname8734 it is
@@raihanislam912 yes it is
@@ryse_wolf0935 I know it is
"Do not ever salt your beef before you form the patties. Do not ever let me catch you doing that."
I had to Google to find out why this was a thing, since when I grill burgers I tend to mix in a lot of ingredients into the meat before forming patties - always salt, pepper, onion & garlic powder, Ritz crackers, one egg yolk.
And then with these next ingredients, I always vary depending on how I'm feeling for the day, or if I may be doing turkey burgers. Mayo, bbq, soy sauce or Worcestershire. Yellow Mustard. Sriracha. Hot mustard. Italian seasoning and paprika if turkey burgers. I like my turkey burgers to be "herby."
BUT ANYWAY, to my point - adding salt to the burgers prior to mixing and pattying, will CHANGE the texture of the meat to be springy, and firm. Not typically a texture you want on your burgers, in your burgers - whatever. A sausage is much more well suited for this.
SO!
In lieu of this video, Babish, you have significantly changed the game on my burger flair. I think that turkey burgers are my best dish, and I can't wait to try them without the glaring blasphemy I was unaware of.
Thanks for the awesome channel, man.
Thanks for looking it up, guess I need to adjust my burger game as well. I just wont tell anyone I was doing it wrong. But now that it's laid out like that... yeah i've gotten the wrong results.
Although for simple bbq grilled burgers the texture helps me cook em not to well done and still satisfy my more picky consumers.
@@wesley8599 I've since had the opportunity to patty some burgers and was quite careful to mix NO salt in, just on the outside. The result is indeed a much more tender, "burger" feeling burger. I do still do it my wrong way, though. 🤷🏿♂️ Old habits die hard, and tasty.
Salt bae has a lot to answer for, and i don't mean about his shirt size
Man, you're making grilled meatloaf! Let the flavor of the beef carry your burger, not fillers.
i was gonna ask, but i read down because i assumed someone else would want to know too
“A quarter of the width of a sheet of paper “ 😂😂😂
Yeah it looked like a quarter of the width of the tomatoes would be about thick as a piece of paper
Mitch Landry that’s the American metric system.
ZoomTheFroom is it bad that since I was born in America I don’t primarily use the imperial system cause I grew up using metric
@@nebula2294 I was born in the US and grew up using imperial, but then I took science classes. Now when I talk to other people I still use imperial conversions (usually a rough reckoning, good enough for imperial), but all of my measurements are taken in metric. So no, it's not weird. Not in my eyes, at least.
Babish: makes a delicious burger with delicious homemade ingredients
Me: eating frozen chicken burgers, with ketchup, wrapped in a piece of bread folded over
You do you
Shef :)
I once worked for several months as a microbiologist in a food safety testing lab. I would concur that large cuts of fresh, high quality meat are pretty safe to use for hamburger if you are going to cook it rare. If you're concerned, you can always wash the exterior of the meat or do a quick outer sear on it since the vast majority of bacterial contamination will be on the surface of the steak.
Commercially made hamburger is a totally different story though. I refuse to eat a hamburger with store ground anything short of well done. That hamburger is generally very low quality cuts that are not sellable as whole meat and tend to have tons of bacterial contamination. Pretty much weekly, I would see commercial hamburger samples with E. coli O157:H7 and salmonella. Undercooked store ground is going to run a high risk of giving you food poisoning or putting you in the hospital. Another good reason to do your own grinding.
Dan Heidel Cool response
100% what you said. Up here in Manitoba you don't get asked what doneness you want a burger. It's going to be well-done, just so the restaurants don't run the risk of making people sick. And despite all the claims in the comments (and from American cooking shows) they're usually plenty juicy and flavourful, assuming the cook is worth his salt. I don't mind a little pink in the middle if I've ground my own meat, and I have no problems with rare steaks and whatnot, but a med-rare burger when I don't know where the meat came from is not something I want.
Dan Heidel I was trying to say that to someone else, but you did such a better job at explaining it :D
I can't watch Gordon Ramsays videos anymore with their wild camera work, zooming in and out, up and down like a crack addict. These videos seem so much more professional, and enjoyable to watch. Babish has a clever sense of humor so the videos are never dry. This is the channel I've been looking for.
Andrew Anderson Gordon Ramsay’s videos are about Gordon Ramsay complimenting Gordon Ramsay’s star chefness, not about how to cook something
Also, Gordon takes a much more intense and precise mindset when cooking, along with his entire career being spent in 5 star resturant kitchens, of which he usually the head chef. He needs that intensity in a professional kitchen. However, I do agree that the majority of his videos are more to show off the recipes than instructional purposes.
Ramsay's pretty straight forward though, and that made his vids quite interesting.
"Patty - on" "Buns - on" etc
@@balancingact8355 and salt salt salt
Watch the uk version less effects than the USA version
BURGERS WITH BABISH WOO
Marie Moonpie i
that was my first idea. Thanks internet
"I think we can do better than store bought beef".
(Mates with a cow)
Is his niece going to fly too close to the sun?
Woah woah woa-
Bruh you stole the other guys joke
@@thecheeseofthrees2047 ?
@@thecheeseofthrees2047 oh wait nevermind
I love watching Babish cook something perfectly and my actually thinking I can do it only to make the most undercooked burger that I’ve ever seen even though the outside was entirely burnt and now I’m keeled over the toilet giving back to mother nature.
Make sure you're meat room temp before cooking. I've done this before lol
Also if a recipe needs plain flour make sure you don't use self raising flour
@@lisahenry20 unrelated but INCREDIBLY useful advice if you don't know the difference.
Don't get the grill too hot, if it chars and the inside is raw you had your temperature too high regardless of what and how you're cooking.
@@ratemisia I've been eating raw patties for years, thank you for the helpful advice
*Imagine Babish’s own restaurant. Just imagine*
I'd travel from Australia to eat anything he serves up. please open a restaurant called Babish
Pink burgers. Gross.
A Vsaucy Boi The International House of Babish.
Alan Fairchild It's how real men eat them, bitch.
Green Goop Bink purgers?
Sirloin: beefy
Brisket: minerally
Short rib: fatty
Hotel: triviago
Trivago
Ah yes
*TRIVIAGO*
Bro went funny mode on us, didn’t even spell trivago correctly
I made this for my family the other night, I went a little overboard with the salt but the burgers were incredible! Easily the best burger I’ve had in my life, same with my family! Thanks man!
Whens basics with babish cereal?
Zono soon brother, soon
yeh we want cereal
I think that's a bit too advanced for us
That's not basic, it's AdVaNCed
I really want to know if he does milk first or cereal first actually
"..you forgot thE PICKLESSS!!!!"
he had a bit of relish in the sauce
No he did not.
Chopped pickles = relish. In the sauce.
I like slices on top better. Salty dill pickles of course.
i think you’re hiding it under your tongue.
Lisa Fenix pickles are gross
I agree with American cheese. It's such a bad cheese in most situations, but it's absolutely perfect for burgers and grilled cheese. No other cheese comes close.
Munster works well too
The three uses of american cheese: Cheese burgers, grilled cheese, and of course BEC (Bacon Egg and Cheese)
It's not even cheese.
@@Beaver_Monday yes it is. American cheese is a double mill cheese originally made in britain. Cheep american cheese is different but so is kost cheap cheese.
@@BOYVIRGO666 Actually no, it's a "cheese product" in the same way that sausage is a meat product. Even the artisan block cheese can't be labeled just "cheese" though in the US it's a consumer protection thing, cause processing cheese allows for manufacturers to do some of the same tricks that they do with sausage.
In Europe it's just euro snobbery and more than a little bit of racism however. For the European mind, combining cheese is something of an abomination and a heretical thing. How can combining two different tastes, textures, and characteristics produce anything good? It comes from relying on great minds to do their thinking for them so the average euro themselves find themselves struggling with creative thinking, and while they can recognize good things when they see them, the good idea is simply copied wholesale without any kind of localizing twist.
Babish: All of these bring something different to the table; Fattiness, Minerality and Beefiness.
Me for the rest of the video: what on Earth does minerality mean...?
It means it tastes like minerals. The main thing you taste in beef is iron. Some cuts have a stronger taste than others. That one just has a stronger mineraly taste.
bruh
"Add a table spoon of water"
Me when I try to do it:
Satan:WHO SUMMONED ME?!
Am I retarded or does this make absolutely no sense
@@booty_hunter4207 if you put water over hot oil, it can splash hot oil all over you
@@jalex2862 I mean maybe they were going for that? But still jesus what an awful joke
Wouldn't that steam the burger tho?
S T E A M E D H A M S
@@booty_hunter4207
Basically the first time I did it, when I poured water, it started a fire instead.
Luckily it did come down, but it scared the shit out of me as it was the first time making a burger.
Personally I like to make smaller patties by forming them into smaller balls and pressing them down flat with a metal spatula into a cast iron pan or skillet... then I make up for the much, much thinner patties by stacking two on top of each other after broiling either white american or smoked gouda on top of them. The texture of the pattie changes when its squashed flat, especially if you use a higher fat content grind, and the contrasting texture of two on top of each other with the extra cheese does a fantastic job of coating your mouth with flavor and the sort of richeness that makes the all american cheeseburger great.
PhantomSavage those are called smash burgers aren’t they?
@@popoguy7287 yes.
Trending food channel on TH-cam.Every month your are going more professional and your fantasy is going up. Good luck to you always my friend!
NG Slot yes burgers are truly creative
If it was fantasy, he would have ground up unicorn instead of cow.
You can tell he’s truly not a professional. That’s why he is trying to teach basics.
Dear adybli36 not a professional never can make such a amazing recipes, He has a great channel with delicious recipes ! Basic recipes it is for those people who loves to make it . Have a wonderful day adybli36
"are the fries fresh or frozen?"
Gordon Ramsay: *confused screaming*
Fully laughed out loud
SUNS OUT BUNS OUT!!!!! Keep inspiring us little channels these are AWESOME!!!!
It’s hard watching Babish videos being a broke 20 something. I can’t afford the high quality food nor the expensive equipment he use. One day.
Go learn to bartend. lol It will pay really well.
Yeah that's the thing. "Basics" with Babish, make sure you have a meat grinder and cheese slicer and deep fryer and....
At least Alton Brown tended to use stuff you would find in most kitchens, maybe not a broke 20 something's, but perhaps your grandma's.
@@omnishambles5110 you don't need any of those things. You can just use a normal pot with oil, a lot of people prefer this is to a deep fryer. And for the meat just go to your butcher and get it grinded fresh. Or buy a mechanic meat grinder for next to nothing at a flea market.
The beauty of cooking is that you can make modifications. You can use store-bought ground chuck instead of grinding your own, cook it a little longer, ensure it's quite salty, or have a robust immune system, and enjoy.
Another thing babish likes to use is a bread-mixer. You can use your hands or a spoon for a good number of the things he uses it for. It will just take longer, and some complex things may be harder. People cooked long before electricity. You can use bread-flour instead of special flours, and buy yeast in bulk.
You can oven-fry your fries, or even just pan-fry in a thin-layer of oil. Cuts calories, too. You can cut them into potato wedges and season with rosemary, instead of cutting into shoestrings, to save time.
Then, enjoy your fries and burg with a refreshing cup of smug self-satisfaction that you've thwarted the limitations of poverty with your keen mind.
You pretty much summed it up. A lot of the things like the bread mixer and the deep fryer are quality of life things, not strictly necessary. Meat grinders are pretty cheap, I can get one for around $25, with a sausage making attachment.
That ending was very stressful I kept expecting some kind of jumpscare hahaha
Chad Mojito puuusssyytt
Tony Hope no u
Tony Hope no u
I see you shuddering with antici...
nice
It really is refreshing to see someone that appreciates seasoning.
If you want golden fries instead of brown, before the first fry, wash the cut potatoes until the water is clear. That takes the sugars off the surface of the skin, and those sugars are what makes your fries brown. You can also soak the fries for about an hour before also and that takes the starch out of the potatoes, making it crispier.
This comment will get lost because this video is old, but please hear this:
Tasteless beef does not a bad burger make, but a tasteless bun will. The bun is BY FAR the most important part of the burger. It sounds stupid. It sounds ludicrous. But think about it. Imaging the most perfect burger, exquisitely seasoned and tantalizingly juicy . . . and put it on a dry, bland bun. It will ruin it, I promise you.
If you still don't believe me, do an experiment. Here's what you do:
1. Make one fully seasoned burger and put it on a basic hamburger bun.
2. Make one burger with no seasoning, but put it on a high quality toasted bun.
3. Taste.
That's all you need to do. It'll change your life.
What kind of buns do you recommend?
@@teunske2029 Brioche buns are a great choice. Lots of restaurants use them. There are always other options, but they are a good start.
@@AwesomeOzzy66 Thanks! Will try them soon
@@AwesomeOzzy66 Anthony Bourdain vehemently detested brioche buns for burgers; he claimed that the bread part shouldn't contribute fattiness in the form of butter given the fat in the burger itself. I don't necessarily agree 100% but I see where he's coming from. For me what's important is a contrast between the inside of the bun, which should be nice and toasted, and a pillowy, squishy but still texture holding outside.
@@RyderBHales I can see where he's coming from too, but I also think that, respectfully, one chefs opinion shouldn't rule out personal preference. Do you happen to know what he recommended instead of Brioche? That would be interesting to know/try myself. Also, what do you recommend? Might as well give people reading this as many options as possible.
Can confirm, very delicious. The family has assigned me to cook the burgers from now on.
5:08 "make sure its not poison" HAHAH ahhh the memories of my teacher saying the same thing when I brought tortilla chips and salsa to school.
My fry is rock solid after watching this.
You can toast my buns anytime
lmao i'm guessing you're gay?
no u
You don;t have to be gay to get it up for Babish.
I'll Doneness you
hahaha nice
You forgot the PICKLES!
Bubble Bass HE ALREADY COVERED YOU. GO AWAY, SHOO
Lmao
No you keep hiding them in your mouth.
0:03 "Do I really have to do like a whole sales pitch? Lets get down to basics" 0:23 But first.... LITERALLY AN ACTUAL SALES PITCH
"I reserve the right to judge you."
My favorite sentence.
If Gordon Ramsay were to ask if the fries were fresh or frozen- what do you say?
Edit: wasn’t expecting all the likes thanks 👍
Freshly frozen
Both, they are both
Ayaz Mehmood the truth or you get slapped
i remember watching kitchen nightmares where gordon asked this question and the person said the food was fresh frozen xD
it wouldn't matter because Gordon also freezes stuff - lel
Babish: It dosent taste quite right
Babish Mind: KOSHER SALT!!!
Babish isn’t his name
That's just a cooks mind, salt makes pretty much everything better, even sweets
If I might add something - while I do agree that Iceberg Lettuce is fantastic on a burger, I've also found that Butter Lettuce (If you can get your hands on some) is also pretty dope on a burger. :o
romaine is where it's at
The “special sauce” is the same thing as what we call fry sauce in Idaho and Utah
If you make sure to use highly refined peanut oil you shouldn't need to worry about an allergic reaction since the protein that causes the reaction is removed during the process
I’ve always thought this but also as someone with a Peanut allergy I’ve never thought the risk was worth it.
@DANK I'm with you, the risk v reward is too much risk
When he said "make 'em as big as you want." I immediately made a four pound burger monstrosity.
make it 20 pounds
@@rinfeast3445 80 pounds
Nah nah 420 pounds
Fries with the skin > fries without, fight me
When I make oven fries I leave the skins on. It adds both texture and nutrients
it's pretty much a matter of choice tho, but ngl, everything I do with potato is with skin on, it's another level of flavor!
I almost never peel my potatoes for anything. It's nothing high-minded like preserving nutrients or such.
I'm just lazy :).
You right
When are we gonna fight???
I was about to make burgers when I remembered this videos and though I didn't do it 100% like you I still improved a lot of stuff compared to the last time. And to be honest.. these burgers were one of the best burgers I had in my life. I had a lot of fun making them and more fun eating them. Thank you for your videos! Greetings from germany! :D
Agree with everything apart from the onion. If that onion is completely uncooked its too dominant for my taste and will leave most of the aftertaste. Just throw it into the burger pan for a minute or so and youre good to go.
Or make it pickled red onions instead! :D
Pickled red onions on burgers are insanely good.
Yeah, raw onions don't belong on a burger. He made it a point to say that iceberg lettuce is the only one you should use on a burger because it has no flavor and then puts onions on it? I prefer romaine on my burgers though.
Onions cooked or uncooked are delish.
Cooked? Yes. Raw? No. They overpower everything on the burger and detract from the overall experience if they are raw.
i like how he chops up the lettuce like it did something personal to him
Me too, Adolf
Burgers with Babish
Veridian Burgers bith Babish*
why?
I've heard a lot of other chefs advise against putting lettuce directly touching the patty, I normally put lettuce at the very top, on top of the tomato and onion.
I think it depends on how long the burger is going to sit. One reason I've seen for lettuce on bottom is to prevent the bottom bun becoming soggy.
Yes. Youre right. never put the lettuce on the meat. it wilts from the heat. gross
Thank you Babish, followed letter to letter for perfectly consistent Burgers.
"Quarter of the width of the sheet of paper" damn, I need to get better knives.
Glad I made you
Inshallah may you bless us with more hijab x nun hentai
God Where the fuck is grandpa
to me, this will always be the BWB video that's color graded like a Wes Anderson film
“And take a moment to appreciate the beautiful pebbly ground beef when you’re grinding your own meat at home” Yes sir
The way he sliced that tomato was very satisfying.
True professional
Take the paprika/onion powder/relish out of the secret sauce and add ~2tsp of Worcestershire sauce (depends on serving size you want) and ~1Tbsp garlic salt and you have yourself some homemade Cane's sauce.
You mean Worchestershiresthectrrsauce?
don't forget salt and pepper!
Secret sauce? You mean fry sauce. Circa 1947.
It's fry sauce, a staple in Utah and Idaho
canes sauce is nasty lol
I put the lettuce on the top and let the onions and tomatoes shield it from the heat of the patty below. I do it so the first thing that touches my tongue (other than the lower bun and whatever sauce is on it) is the actual patty. I always use the crunchiest lettuce i can find and put it at the very top layer (other than the top bun and sauce) so I can the bite down crunch. Perfect way in my opinion. Salad in top half. Burger/cheese and onions (only caramelised) in lower half
the "taste one so it's not poison" line is something somebody would say to me just to try my food before I dig in lol
growing up having siblings means you’d have heard this before
BLT FireBurst or very hungry cousins lol but trust my siblings had more sinister ways of taking my grub 😂
I think KLA's tactic of adding thinly sliced onions on top of the burger right before you add the cheese, so the onions kind of steam under the melting cheese is absolute genius.
Your videos are very relaxing for some reason, whenever I feel anxiety I just watch them
"I reserve the right to judge you."
That's okay, I'm already judging you for toasting your bun rather than frying it in the meat juices.
The only meat tasting thing in a burger should be the meat.
@@uwirl4338 that's entirely down to personal taste...
You know this world is entering a new age when Babish tells you Babish is not his real name
It's Bob's Burgers teaching you how to make burgers.
Anyone: are these fries frozen or fresh
Babish: hold my kosher salt
If you are looking for uniformity for your buns toasting and want more crunch, you can place you buns on a baking sheet with the part that touches the meat facing upwards.
Place in the oven and blast with the broil function on for about 45 secs to a minute or until featured toastedness.
"... I know, and that's not my real name." hahaha, brilliant.
Omg seeing you put the splash of water and cover it to melt the cheese made me so happy bc I do that too😭😭😭 YAASD
For those who dismiss this recipe for not having a grinder (most of us don’t). You can pretty much do the same thing in a food processor, just keep pulsing and checking until it’s the desired coarseness.
Also wouldn’t putting the lettuce at the bottom wilt it since it’s in contact with the hot meat?
heat rises so the lettuce would wilt faster being straight on top of the burger, but if you left it lonng enough it'd probably wilt on the bottom too
I chop my meat with a cleaver. It's not exactly the same as grinding, but it works well enough and without needing any special equipment. I have a meat grinder, but it's a PITA to use with all the assembly and cleaning, so I rarely use it.
I don't know about the wilting lettuce thing, but my reasoning for putting lettuce on the bottom is to reduce the sogginess of the meat juices in the bun. I've heard putting mayo on the bottom can help with that too, forming a kind of an thick oily moisture barrier.
fucken loser yes, but that's only the convection heat. It's not like the bottom of the burger is cold. It's getting conduction heat that way which would make it hotter, faster.
I think it's a bit of a tradeoff. The bun is better with some lettuce protecting it imo (I dont think mayo is good enough for this) and for spacing some crunch on both sides of the meat. Depending on the lettuce, and whether there is some tomato on top of it, there won't be much wilting
3:09 in Utah we call it fry sauce and it’s the best thing on a burger if you sauté some mushrooms in butter and add those too it is an amazing burger
BABISH KNOWS FRY SAUCE!? WHOOO!! (That's what we call Special Sauce in Utah, where the stuff was created)
dragonson04 Don't forget us Idahoans
True. But, it was a Utah thing before it moved a bit North.
Arctic Circle has the best fry sauce imo
Grab some wendy's fries and Arctic Circle fry sauce and you've got a good mean. Also Rep from Idaho!
Season 2 whoop whoop!
4:24 when you grind your own meat at home
W a i t a m i n u t e
"...that you should do for every burger you ever make is toast your buns in some butter" (and "grinding your beef")
Yakko: Goodnight, everybody! (I couldn't resist)
But ye... great vid!
Watching him making burgers while I bite my McBurger.
I would love an episode with foodtruck-style gourmet burgers. I had one with lettuce, red onion, coriander, lime juice, mint leaves and honey mustard once. Might've been one of the greatest food experiences in my life. Or a more basic one but replace the american cheese with parmezan, the lettuce with rocket and the ketchup with some tomato chutney for an italian burger. It's absolutely amazing.
I like using Sirloin, Brisket and Chuck steak when I make my own burgers. I am also a wierdo and use spinach instead of lettuce
Spinach on burgers is great. Also, rucola.
As Tom Scott says, lettuce is a garbage vegetable that can always be replaced by a superior leaf.
No point in using anything better than good chuck if you're just grinding it anyways. You're basically just wasting more tender cuts by grinding them when chuck does just as well.
Rachel Coleman Arugula? Lol?
spinach is godlike mang dont let anyone tell you any different
Me: salts beef before forming the patty Babish: so you have chosen death
Am I crazy or is the bread to burger ratio a bit out of proportion? I feel the bun would be dominated by that thick and "larger than the bun" patty.
Darwin's Beer Reviews more meat bro
It was. There is a trend among chefs to do this a lot, i see it in a lot of "indie" burger houses. it annoys the fuck out of me. If i wanted to have no bread, i would have ordered the patty on the plate thank you. i need good grip to eat the fucker.
Yes. I can't stand that, although babish's really wasn't all that bad. And when people make them homemade and don't smash them down enough so you end up with a freaking tall ass hockey puck and 3 inches of bun overhang.
Yes I meant smash them out by hand, but I do still smash them down a bit while cooking, juiciness be dammed. I have a bit of a hang up after eating burnt dry hockey puck burgers my whole life lol. I'm not sure what my mom was thinking but those were just the worst.
Calm down bro. It's just a hamburger.
".....and we're gonna freeze those for 4 hours....."
Gordon Ramsey:*Pulls out Thomas The thermonuclear bomb*
Babish: "Do not ever salt your burger before forming the patties."
Gordon Ramsay in his perfect burger fox taste video:
flamestar solt, peppar, olovol
@@卄 loloolol
I've worked with a few different cooks and most say the same thing when it comes to meat temps: the closer to rare the better. I prefer mine medium but one guy I know only takes it rare or medium rare.
america: ground beef/pork needs to be cooked completely
germany: hold my Mett-Brötchen!
I begrudgingly tried beef tartar a while ago....fuck was it good
He must've learned from Spongebob himself
I got ya. Cause he forgot the pickles.
n0m4nic love your profile picture
n0m4nic relish=chopped pickles
relish = doing it wrong
Babish saying B O N E L E S S is my aesthetic
Exactly. Ground at home where you're in control of the quality and cleanliness, below medium is perfectly acceptable. In a restaurant, I refuse to go below mid-well. Even as a cook, I did not like cooking under mid-well.
You need a trip to Europe then
Every time I try to cook burgers like this, I follow the instructions word for word, but they always end up nearly burnt on the outside, and absolutely raw on the inside. Everywhere I go, everyone says to cook with medium-high heat, and only a couple minutes on each side. But when I cook them to where they come out right, it's because I cook them on medium-low heat for in excess of 6 or 7 minutes on either side, low and slow. They don't come out dry or tough, or anything else that I'm constantly warned happens when you cook burgers low and slow. Half the time, I don't put any sauces or ketchup on the burgers because they're nice and juicy on their own.
Most likely an issue with how powerful your stove top is. Sounds like your intuition has proven more useful than sticking to recipe! every true chef knows that’s their greatest skill
@@dragonsgorawr302
I told the last person, I pretty much never use stoves for cooking burgers. I shouldn't have to say it a second time.
@@ZeroFighter your patties are probably too thick
I'm bouta get judged a bit, but...
I don't often like mustard or relish. So I made 2 burgers, one with tomato sauce (ketchup) and one with the spread. For once, I enjoyed something containing relish and mustard. Well done babish!
It's called fry sauce, it's sold with everything in Utah and Idaho
Why would you get judged for not liking how something tastes? I hate tomatoes, mustard, mayonnaise, and relish. I eat cheeseburgers with just meat and cheese on them. There's nothing wrong with that.
I'm all about that mustard lyfe, I'm indifferent to relish, but mayonnaise? Oh man, mayonnaise can EASILY ruin a sandwich if there's too much: which there usually is.
@@wisemage0 THANK YOU! Mayonnaise essentially acts as a bonding agent for your burger/sandwich. Mayo should never be lathered on ANYTHING, period.
I love all three lol
“I like my tomatoes about the quarter width of a sheet of paper...”
So... using a deli slicer? 🤔
it was a joke
"to which I respond I know, and that's not my real name" this is why we love this man