I’m so with you on toasting the buns first and having the burger be at its warmest!! I get so many comments about how wrong I do it 😆 thank you for validating me
Hey Brian is a fantastic cook, but if you are happy with the way you cook burgers, there is no need to look elsewhere 😀 Enjoy the experiments and remember the perfect meal is the one you eat with friends and family.
Definitely. It's the way I do it too. Then after I build the burger, I wrap them in those checkered deli sandwich wrappers and let sit for three to five minutes. The bun warms up and starts to hydrate. And the whole thing is just easier to eat because it's been slightly compressed and shaped. A burger on a dry, room temperature, ungrilled bun is a sad burger.
All 3 are stars! I would also add a 2.b. In place of buffalo sauce, some chipotle and adobo sauce. Still one of the all-time greats. And #4, mushroom & Swiss.
I gotta say… I was against thick burgers before watching this video. Seeing the juices gush out of there may have convinced me to try it. Excellent content as always!
Made the French Onion burger tonight and it was 🔥! Seriously the best homemade burger I have ever made. Loved the crispy crust on the outside of the patty. I don't think I will ever go back to making them on the grill after this. Excellent recipe Bri! Thanks for another winner!
It's not weird, all I did was watch food videos when I did my 7 day fast, hunger stops at like 24-30 hours and then you genuinely just feel like you're doing research for your re-feed.
That definitely got me to rethink thick burgers. That juice flowing out of them is legit. You just need a nice pile of steak fries on the plate to soak up that juice.
Great trick for thick burgers is to go with a low moisture cream cheese instead of the standard american/cheddar. It sounds weird, but it really brings things to the next level with amazing creaminess. Another good option is a big pile of freshly grated cheddar (unmelted) over BBQ sauce on top of the patty.
It's cool that he's someone who likes these burgers cooked through and shows that it will still be juicy, lots of TH-camrs and commenters love to hate on well done burgers
Outstanding. I thought number 2 was going to be the best of them all but came number 3 and I was sold. I'm gonna do both, as all the other recipes from your channel gave P E R F E C T results, thank you.
The "smash-burger," or even a very thin burger has its place. In the morning, after my brother and I delivered our Sunday morning papers; I had the Detroit Free Press, the morning paper, and he the afternoon paper, the Detroit News. We could go together and finish up together and head to The White Castle. The thinnest of burgers with onions and a dill pickle slice on a steamed square slider sized buns. So delish by the dozen! But I grew up. Today, I have to say that a dinner of one thick cheesy burger, a little bigger that the bun, with some tasty toppings is very satisfying! Thanks for making the regular ol' burger, cooked well and with some tasty toppings a very acceptable and good choice for dinner.
I’m a big smash burger guy, but the occasional thick and crispy is a nice change of pace. One thing I’ve started doing that really levels it up is using a dollop of bacon grease instead of the neutral oil in the pan, you have to adjust the salt on the patty as the bacon fat is pretty salty, but the crust it helps develop is phenomenal! Beef tallow also works well
@@brettmoore6781 I have not done the combo, not sure it would add much since you really don’t use a lot of it in the pan, maybe a tablespoon. Probably worth trying anyway though, you know, for science.
If you grind your own burger, you’ll have plenty of fat from the cuts you use - just made a thick and crispy for a patty melt, where said patty was lean chuck, fatty shortrib, and sirloin on ripping hot cast iron
Thick burgers are the PERFECT home burger. I feel that smoked Gouda/Bavarian adds so much smoky goodness as a burger cheese, and overall, they're just delicious.
Totally unrelated to burgers, but have you ever tried to make pita bread? I’m curious as to that process. Would also love to see some Mediterranean dishes you enjoy eating. Love your channel and all your awesome videos!!
Last weekend I googled, again, how to spruce up burgers. I'm a thick burgers kinda guy and am always looking for ways to shake 'em up. These three look awesome and will definitely be getting mah belleh.
Love your videos, Brian. The energy, the information, and the clarity of presentation are all great. I love bleu cheese and French onion soup, so I'm wondering how combining parts of your Buffalo burger and your French onion burger into a burger with only the bleu cheese and caramelized onions would taste. I may have to try it and see.
That blue cheese buffalo with celery chutney seems epic. Your burger bun recipe was awesome, takes a bit of time but beats all store bought buns available to me at least.
As much as I love a smash burger I’ve been making thicccer (8oz) ones all summer and been loving them. Great take on the thick burger I definitely want to try the French onion 🤤🤤
Hey B-minus, you ever try to toast the buns with a thin layer of Mayo instead of butter? I find that it gives me a little umami and salty flavor to a bun and gives it a better toast. Love the recipes. Def gonna try that French onion hitter later.
I’ve always liked my steaks (ny, rib eye, filet) mid rare, but for burgers and tougher cuts (like flank steak or skirt steak) medium to even mid well is always better. For burgers, they are wayyy less messy. I personally hate a really messy, sloppy, wet and soggy burger. For the tougher cuts, the extra cook time (as well as slicing thinly against the grain) makes the meat a bit easier to chew through
Hey Brian I’m enjoying your channel!! Everything you make is spot on and your measurements and ingredients you use wow!! You’re quick and concise and don’t waste time. Thanks for the great channel!! Question where can i get one of the cometeer insulated cups? Or did you get one because they sponsored you? I couldn’t find one on their site? Just wondered if you have any info…Thanks again for a great channel…
Bleu Cheese and Bacon on a burger is my all-time favorite. It’s soooo good that a bar I used to frequent about 20 years ago served one and called it “The Porno” because it was orgasmically good!
Bro, could you give us a super quick breakdown of how you're doing your thumbnails? lighting, etc. You have the best thumbnails in the game right now. Thank you!
Thx for another banger Brian, made your cheesesteak last night, super underrated. I dig this burger recipe! Although it's not my style (don't like soggy buns right after biting, or nearly as much juice) I really appreciate the video. Going to use that French twist later this week, Gruyere hits so hard on a burger, I liked the broil to melt it idea, much crispier cheese on the outside then covering with lid and letting steam to melt.
OK, I'm gonna try this, after creating amazing smash burgers (on my own homemade buns (-: ) for 11 people just last night. I love the french onion burger, but I'll make these all at some point soon. Love, love, love the celery relish recipe. Thanks, Brian!
Bri!! You are the man these burger recipes are killer!! Also side bar i was so stoaked when you got your 3 burner weber because i have a 3 burner napoleon, can you pls pls show us the way on that baby! P.S. when is the merch coming out?! The fam & I love you guys keep up the great work from BC Canada
I live in an apartment that has a strict “no grill on the balcony” policy, so I am super excited for a pan burger! Also very much appreciate the visuals on the onions, I have a hard time getting those right.
good lord that french onion burger looks incredible. I need to make that! edit: made them last night. oh my god they were amazing, and yes it really was that juicy. 10/10 will make again.
Hey bri, cooking question and idea for you. Question is, does cooking the veggies in the pickling liquid really affect the product? I make pickled onions often and just pour the brine over before closing the lid. Idea, I made a french onion jam last year and it slaps, like hard. Toasted baguette, brie and some of that is just heavenly
I'm not personally a fan of this style of burger, I hate it when the juices pour out of the burger like that an make everything soggy, but I really like the buffalo and french onion variations! I never thought of making caramelized onions and freezing them! At some point I'll give it a shot, and freeze them in an ice cube tray so I can pull out more specific amounts
You probably should have mentioned the other BURGERS in the THUMBNAIL and your TITLE, I ignored this video for a while because it looked like another typical BURGER video but I was more interested when I saw your production of those yummy BUFFALO and FRENCH ONION burgers😉👍
Any tips to make these into sliders? Just slider sized rolls, smaller pattys and a toothpick? The Buffalo burger will make a great gameday spread here in a month.
Excellent video as usual, Brian! It is too hot for burgers (it has been brutally hot here ....salad is about it) at the moment but when Fall rolls around ...perfection! Toasting the buns first is the way to go and I always pop them in the oven on "warm" while getting the burgers ready. The buns stay warm without toasting further. Thanks! ✨✨👍👍✨✨👍👍
I'm definitely in the mood for a thick burger after watching this...so juicy! What is your go-to dijon mustard? I recently made some with Chef John's recipe and it was good...but I don't know that it was any better than some good store-boughts.
@@janknoblich4129 I recently got a bottle of Edmund Fallot mustard which is like $8 a jar. I'm going to see if it's worth that much compared to Maille or Gray Pupon
Hey Chef Lagerstrom, not a big fan of sweet relish but love celery. What should I do to make your relish without sugar? Should I just leave it out? Or do I need to do something else to make it work?
When i do the french style kind of burger I actualy add beef stock to the onions when they are caramalized and let that cook down. Gives abit of french onion soup vibe to it. But i skip the dijon i think its abit to intense
Can you do chocolate chip banana bread and pumpkin too 🥺😁 your the only one I trust to help get me through this😂 I come to your videos for everything 😂
Hi Brian I love you videos. You use some "black magic" ingredients like xantam gum or dough stabalizers. Those are sometimes hard to find in a store but I would like to add them to my cabinets. I wouldn't want to order them one by one. Could you make a video that shows these kind of ingredients that noone has at home so people who cook often can order them allt at once.
That 7:17 sound effect was so unneeded. I absolutely loved it. The food looked amazing too!
I’m so with you on toasting the buns first and having the burger be at its warmest!! I get so many comments about how wrong I do it 😆 thank you for validating me
Toasting then coating in mayo/sauce prevents the contents from sogging out the bread
Hey Brian is a fantastic cook, but if you are happy with the way you cook burgers, there is no need to look elsewhere 😀 Enjoy the experiments and remember the perfect meal is the one you eat with friends and family.
@@Ceractucus sure but it’s definitely still nice to see someone I look up to doing something the way I do it :)
I do it that order too
Definitely. It's the way I do it too. Then after I build the burger, I wrap them in those checkered deli sandwich wrappers and let sit for three to five minutes. The bun warms up and starts to hydrate. And the whole thing is just easier to eat because it's been slightly compressed and shaped.
A burger on a dry, room temperature, ungrilled bun is a sad burger.
All 3 are stars! I would also add a 2.b. In place of buffalo sauce, some chipotle and adobo sauce. Still one of the all-time greats. And #4, mushroom & Swiss.
I sautee my mushrooms with onions for my mushroom/Swiss burgers so they're kind of a 3(b) in the spirit of your 2(b).
I gotta say… I was against thick burgers before watching this video. Seeing the juices gush out of there may have convinced me to try it. Excellent content as always!
Made the French Onion burger tonight and it was 🔥! Seriously the best homemade burger I have ever made. Loved the crispy crust on the outside of the patty. I don't think I will ever go back to making them on the grill after this. Excellent recipe Bri! Thanks for another winner!
I'm currently doing intermittent fasting and these videos get me through the day 🤣 I know it sounds weird but it helps with my hunger cravings
It's not weird, all I did was watch food videos when I did my 7 day fast, hunger stops at like 24-30 hours and then you genuinely just feel like you're doing research for your re-feed.
@@qweqwe1324 ye I just sit looking forward to cooking these for when I get to eat again lol
I just found this channel yesterday, have been binge watching ever since.
Just did the French onion! Used apple cider vinegar instead of red wine vinegar (go with what you have). Was FANTASTIC! Thanks Brian!
you covered every tip and trick I spent years figuring out on my own when making the perfect burger.
Wow! They all look great! The first is a perfect recipe for fresh lettuce and tomato from the garden!
That definitely got me to rethink thick burgers. That juice flowing out of them is legit. You just need a nice pile of steak fries on the plate to soak up that juice.
Oh, man...oh, man...my mouth is WATERING!
Great trick for thick burgers is to go with a low moisture cream cheese instead of the standard american/cheddar. It sounds weird, but it really brings things to the next level with amazing creaminess.
Another good option is a big pile of freshly grated cheddar (unmelted) over BBQ sauce on top of the patty.
Love thick burgers - those last 2 look like fun
It's cool that he's someone who likes these burgers cooked through and shows that it will still be juicy, lots of TH-camrs and commenters love to hate on well done burgers
Outstanding. I thought number 2 was going to be the best of them all but came number 3 and I was sold. I'm gonna do both, as all the other recipes from your channel gave P E R F E C T results, thank you.
The "smash-burger," or even a very thin burger has its place.
In the morning, after my brother and I delivered our Sunday morning papers; I had the Detroit Free Press, the morning paper, and he the afternoon paper, the Detroit News. We could go together and finish up together and head to The White Castle. The thinnest of burgers with onions and a dill pickle slice on a steamed square slider sized buns. So delish by the dozen!
But I grew up. Today, I have to say that a dinner of one thick cheesy burger, a little bigger that the bun, with some tasty toppings is very satisfying!
Thanks for making the regular ol' burger, cooked well and with some tasty toppings a very acceptable and good choice for dinner.
In all honesty Bri, I can NOT wait for toms to be in season to make a luscious burger like that.
Wow, so looking forward to making ALL OF THESE!! Thank you so much! I got another compliment on your Italian Pasta Salad yesterday!!!!😘
I’m a big smash burger guy, but the occasional thick and crispy is a nice change of pace. One thing I’ve started doing that really levels it up is using a dollop of bacon grease instead of the neutral oil in the pan, you have to adjust the salt on the patty as the bacon fat is pretty salty, but the crust it helps develop is phenomenal! Beef tallow also works well
I need to try this. I have beef tallow and bacon grease in my fridge rn. Ever tried using both?
@@brettmoore6781 I've used schmaltz and bacon grease before, and it slapped. I'd imagine beef tallow would go even harder!
@@brettmoore6781 I have not done the combo, not sure it would add much since you really don’t use a lot of it in the pan, maybe a tablespoon. Probably worth trying anyway though, you know, for science.
If you grind your own burger, you’ll have plenty of fat from the cuts you use - just made a thick and crispy for a patty melt, where said patty was lean chuck, fatty shortrib, and sirloin on ripping hot cast iron
The O.G. video on steak burgers is still my reference for tips and tricks to nail a perfect, freshly-ground burger. Enjoying the follow-up!
Love your videos. Always interesting and informative. Definitively going to try the french onion burger!
Thick burgers are the PERFECT home burger. I feel that smoked Gouda/Bavarian adds so much smoky goodness as a burger cheese, and overall, they're just delicious.
Wow! Can't wait to try them all! My son loves buffalo sauce, he's going to love this! Thanks Bri!
This is what I've been waiting for - been looking for a less smokey home burger recipe 👌
Totally unrelated to burgers, but have you ever tried to make pita bread? I’m curious as to that process. Would also love to see some Mediterranean dishes you enjoy eating. Love your channel and all your awesome videos!!
And hummus!
Thanks, Bri. I like smash burgers, but in my mind, a thick burger always rules.
This is how I do my burgers. They're juicy and tender and tasty.
Measuring the radius with the bun is pretty smart.
Love, love, love a good juicy burger!!
This is how I cook mine. It’s so good.
Last weekend I googled, again, how to spruce up burgers. I'm a thick burgers kinda guy and am always looking for ways to shake 'em up. These three look awesome and will definitely be getting mah belleh.
Looks yummy 🤤 my favorite burger sauce is mayonnaise and my favorite bbq sauce with smoked paprika a pinch of salt and pepper.
The amount of juice exiting the burgers is RIDICULOUS
Wow! You got the crisp I associate with added bread crumbs…impressive!
Brutal. You could add some candied bacon to the last recipe, mixes perfectly with all the flavours and gives it an extra crunch.
Love your videos, Brian. The energy, the information, and the clarity of presentation are all great.
I love bleu cheese and French onion soup, so I'm wondering how combining parts of your Buffalo burger and your French onion burger into a burger with only the bleu cheese and caramelized onions would taste. I may have to try it and see.
Can I come over and help?
Daaaang I hope you don't mind if I steal your idea for dinner tomorrow. Cause I'm gonna steal your idea.
That blue cheese buffalo with celery chutney seems epic. Your burger bun recipe was awesome, takes a bit of time but beats all store bought buns available to me at least.
As much as I love a smash burger I’ve been making thicccer (8oz) ones all summer and been loving them. Great take on the thick burger I definitely want to try the French onion 🤤🤤
Hey B-minus, you ever try to toast the buns with a thin layer of Mayo instead of butter? I find that it gives me a little umami and salty flavor to a bun and gives it a better toast.
Love the recipes. Def gonna try that French onion hitter later.
It’s like you read my mind that I’ve been craving burgers lately 🤯
I'll have to give this style a try with my peanut butter pickle bacon burger.
Loved seeing the celery relish! Can you show how to make a cucumber/ cucumber pickle relish?
The first time I've seen you dance NOT in slow mo! Awesome!
This is how my mother made burgers. Im going to try it!
The water in the onions is a life saver!!
Great video! Celery relish, yes, that sounds delicious!☺️
I love the fact that you used Xanthan Gum, such an underrated ingredient. Goes well with any roman pasta sauces too
Love your stuff Brian - but can you *please* do some vids/series on how to make *low cal* meals taste good?
Never thought of a buffalo blue cheese burger?! 🤔 Looks amazing!!
I’ve always liked my steaks (ny, rib eye, filet) mid rare, but for burgers and tougher cuts (like flank steak or skirt steak) medium to even mid well is always better. For burgers, they are wayyy less messy. I personally hate a really messy, sloppy, wet and soggy burger. For the tougher cuts, the extra cook time (as well as slicing thinly against the grain) makes the meat a bit easier to chew through
Hey Brian I’m enjoying your channel!! Everything you make is spot on and your measurements and ingredients you use wow!! You’re quick and concise and don’t waste time. Thanks for the great channel!! Question where can i get one of the cometeer insulated cups? Or did you get one because they sponsored you? I couldn’t find one on their site? Just wondered if you have any info…Thanks again for a great channel…
Bleu Cheese and Bacon on a burger is my all-time favorite. It’s soooo good that a bar I used to frequent about 20 years ago served one and called it “The Porno” because it was orgasmically good!
Bro, could you give us a super quick breakdown of how you're doing your thumbnails? lighting, etc. You have the best thumbnails in the game right now. Thank you!
Thx for another banger Brian, made your cheesesteak last night, super underrated.
I dig this burger recipe! Although it's not my style (don't like soggy buns right after biting, or nearly as much juice) I really appreciate the video.
Going to use that French twist later this week, Gruyere hits so hard on a burger, I liked the broil to melt it idea, much crispier cheese on the outside then covering with lid and letting steam to melt.
Nothing better than a well cooked burger and a well used sheet tray! Cook mine a bit more too, steak Med rare, burger… well done.
I’ll be trying these soon! Thank you!
What would be the best way to clean the pan in between burger patties?
Thanks for this delicious video and recipe!
The crispy cheese is a very nice touch chef.
OK, I'm gonna try this, after creating amazing smash burgers (on my own homemade buns (-: ) for 11 people just last night. I love the french onion burger, but I'll make these all at some point soon. Love, love, love the celery relish recipe. Thanks, Brian!
Yes! Mid-rare for steak, duck breast, etc. burgers need more. No question.
Looks so great and i am sure taste even better. I wish i could
Bri!! You are the man these burger recipes are killer!! Also side bar i was so stoaked when you got your 3 burner weber because i have a 3 burner napoleon, can you pls pls show us the way on that baby! P.S. when is the merch coming out?! The fam & I love you guys keep up the great work from BC Canada
This is definitely the style burger I’ve always had at home. My dad made the best!
Blue cheese on a burger is so good!
Nice!!! French onion will be my next try
I live in an apartment that has a strict “no grill on the balcony” policy, so I am super excited for a pan burger! Also very much appreciate the visuals on the onions, I have a hard time getting those right.
Do it anyway, screw them.
Time to move. They ain't yo peeps.
Starting a new month with a video from King Bri, mr "Let's eat this thing"🖤🖤🖤
amazing Bri! thanks!
good lord that french onion burger looks incredible. I need to make that! edit: made them last night. oh my god they were amazing, and yes it really was that juicy. 10/10 will make again.
I never understood the craze around smashburgers when thick burgers are so much better
Excellent as always
I like it with portabella mushroom's
You should do the Portabella Swiss burger from Steak and Shake! Or your version! Plus real Buffalo Wing Bri Style!
I’m so hungry, great video!
This guy need 1M sub ASAP
This is how I used to do my bergs, but ever since your onion burger video, that's the only way
Can’t wait to try this looks awesome 😊👍😎
Hey bri, cooking question and idea for you. Question is, does cooking the veggies in the pickling liquid really affect the product? I make pickled onions often and just pour the brine over before closing the lid. Idea, I made a french onion jam last year and it slaps, like hard. Toasted baguette, brie and some of that is just heavenly
Guys, I’m not even a fan of blue cheese like that, but that buffalo burger really looked amazing 🤩!!!
I'm not personally a fan of this style of burger, I hate it when the juices pour out of the burger like that an make everything soggy, but I really like the buffalo and french onion variations! I never thought of making caramelized onions and freezing them! At some point I'll give it a shot, and freeze them in an ice cube tray so I can pull out more specific amounts
You probably should have mentioned the other BURGERS in the THUMBNAIL and your TITLE, I ignored this video for a while because it looked like another typical BURGER video but I was more interested when I saw your production of those yummy BUFFALO and FRENCH ONION burgers😉👍
Best food video ever
Any tips to make these into sliders? Just slider sized rolls, smaller pattys and a toothpick? The Buffalo burger will make a great gameday spread here in a month.
Excellent video as usual, Brian! It is too hot for burgers (it has been brutally hot here ....salad is about it) at the moment but when Fall rolls around ...perfection! Toasting the buns first is the way to go and I always pop them in the oven on "warm" while getting the burgers ready. The buns stay warm without toasting further. Thanks!
✨✨👍👍✨✨👍👍
Dang it Brian, you did it again.
Caramelized onions plz.
Big Dawg Bri, you gotta put a splash zone warning due to how juicy these burgerz are!
lol
I'm definitely in the mood for a thick burger after watching this...so juicy! What is your go-to dijon mustard? I recently made some with Chef John's recipe and it was good...but I don't know that it was any better than some good store-boughts.
I use Maille and I think he showed that is the one he uses. Tho its the cheapest in my store so that is nice too
@@janknoblich4129 I have some of that in my fridge too, it's not bad!
if i'm buying it i usually go for Maille
@@brettmoore6781 its pretty good yeah. I have never had the more expensive stuff
@@janknoblich4129 I recently got a bottle of Edmund Fallot mustard which is like $8 a jar. I'm going to see if it's worth that much compared to Maille or Gray Pupon
Sees celery relish:😮 INSPIRED!!!
Sees method for caramelizing yellow onions: 😃😲 GENIUS!!!
Buffalo burger looks delicious! But it's going to be Tums for desert for me, but worth it 🤓
The Buffalo Burger looks godly.
The smash burger took over the "Pub Burger" as I call this, these all look great!
549k!!!! been here since 68k. Well done!
Hey Chef Lagerstrom, not a big fan of sweet relish but love celery. What should I do to make your relish without sugar? Should I just leave it out? Or do I need to do something else to make it work?
When i do the french style kind of burger
I actualy add beef stock to the onions when they are caramalized and let that cook down. Gives abit of french onion soup vibe to it.
But i skip the dijon i think its abit to intense
Can you do chocolate chip banana bread and pumpkin too 🥺😁 your the only one I trust to help get me through this😂 I come to your videos for everything 😂
Greetings from mid-Michigan, one olive burger please!
You should try ranch seasoning on the Buffalo burger 🍔
Hi Brian I love you videos.
You use some "black magic" ingredients like xantam gum or dough stabalizers. Those are sometimes hard to find in a store but I would like to add them to my cabinets. I wouldn't want to order them one by one. Could you make a video that shows these kind of ingredients that noone has at home so people who cook often can order them allt at once.
Bri! Love your videos. Would this yield the same results if done on a BBQ?