Every Way To Screw Up Burgers | Botched by Babish
ฝัง
- เผยแพร่เมื่อ 6 มิ.ย. 2024
- This episode is sponsored by LMNT. Go to DrinkLMNT.com/babish for a free sample pack with any drink mix purchase!
Hamburgers. An easy enough concept, right? Think again. In this episode, we'll show you all the ways it's possible to screw up a homemade burger--and how to avoid these rookie mistakes.
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Quick question, should you salt and pepper both sides of the burger?
The Word You Your Looking For Is Plastic Cheese Or Rubber Cheese...
That's What i Call The Artificial Fake American Cheese You Get In Plastic Wrap...
Tho I Disagree With The Packed Deli Cheese As I Like A Freshly Sliced Cheese From Wheel...
But... You Work With What You Got... If All You Have Is Plastic Cheese Then Use It...
@@woolisy4456 you can get this knowledge by paying $1.48 for the babish blog subscription
So I've watched your videos for years now, and I really enjoy them quite a lot. But I do have a question.
What is the point of having text on the screen for roughly a quarter-second? I can't even manage to stop the video in time to read it, much less read it while it's just natively on-screen. I feel like I'm missing half the video with these text bits.
Could you extend them out another say. . . 2-4 seconds or so?
Love your videos and have for a very long time now! I just feel it is an ABSOLUTE PRIORITY that you know, in my HUMBLE opinion of course, that you've made a grave error in wasting the opportunity to title this video "Every Way To Botch A Burger". Don't worry, I get it. I'm sure you're busy doing great work that I and the rest of your fanbase love to partake in. Knowing that, I could never charge one of my favorite creators. Therefore, I'm giving you this first one free, out of my love, appreciation, and humble generosity! Of course, the next one I will absolutely have to charge you for, possibly along with a very small, meager, and minimal one time fee of roughly 100 percent that has absolutely nothing to do with the initial free gift!
Yours Truly,
The Weeby Chef
that burger was rare and you know it
he had a whole thermometer too
It was raw. It was falling apart still.
That’s why he didn’t show the swallow 😬😂
right? I don't even do burgers and I noticed how its rare
I like my meat red and juicy but that was still mooing 🤣🤣
Fun fact, the grates on that grill are actually upside down. Pretty much all grills with grates this style are designed to be used flat side up, pointy side down. Also helps with keeping things non stick!
noticed that too
Haha woah - thank you for changing my life!
Hahaha I noticed that too
@@babishculinaryuniverse Babish botched his video on botching. Bincredible.
I noticed this on a different creators video bc she was roasting garlic on it and I was confused in how it didn’t fall through the grates. It does seem with newer grills that’s how the grates are coming but with my old grill they are undoubtedly pointy side up
I almost burned my house down cooking sausages. I went inside for like 30 seconds, and out the window I see a huge flame. I ruined the grill, and the house still has a huge singe on it. Anyways, never leave the grill unattended.
😬😬
or just don't put a grill directly against your house???? simple enough concept, should be obvious to anyone. especially when sausages can take a while and shouldn't have to be monitored at NEARLY the rate an open patty needs
A friend's neighbor burnt down his house because he had the grill next to the house below the overhang. Went inside and came out to his house on fire.
Did that with bacon before. Also clean your drip pan because that can catch on fire too.
If you have a Traeger smoker that goes up to 500°F and they say clean it after each use what they really mean is degrease it before turning it all the way up. Also, smoke from a grease fire will ruin your food.
Babish Baffles the viewer by Botching a Batch of Burgers
They may look botched but i would eat every one of those burgers
Banged by Babish
🅱️
Botched by Babish beautifully boasts burger brilliancy by bombing burger bearing, but by byway, botches bound burgers botched by beginner blunders
Barbecue bacon burger
What you're really doing with a water spray is to teach it how to behave properly. For extra point, just tell it "bad flame!" when it tries to eat your burger from the grill.
This is abuse. I'm calling the FDA and they're gonna come seize your meat.🤭
IT’S RAW!
If I learned anything from Guga, burgers are better medium well.
@@airon89toyota you my friend are correct!
*punches burger*
23:08 that is the rarest burger I have ever seen, like "you better not let Gordon Ramsay see this" levels of rare.
Cameras and beef are not friends. Sometimes, they look overcooked in the footage, and other times, they look raw. It’s something every food TH-camr deals with. Here’s my trick to definitively tell if it’s undercooked on camera or not: has the sinew melted? If you can still see little white pools in the meat, it’s raw. Otherwise, no clue.
@@15oClockyou can see the sinew in the video
My grandfather used to walk away from whatever he was cooking, most famously toast back when there wasn't electric toasters around. It seems to have stuck around for some reason and we all burn bread a lot, so we'll always say "Grandpa came by to say hi!"
As a former ER physician, please do NOT use wire brushes to clean your grill. The wires will break off and get into your food which will then be eaten by someone and cause potential serious injury. Use a non-wire grill brush.
As someone who has had a wire impale their tongue…I second this comment.
You have to be really dumb to get a wire in your food
23:03 Can I pet your cow?
Be careful, it just came back from the vet after having a bite taken out of it!
Criminally underrated comment
That last burger is Babish's "Ramsay grilled cheese" moment. That looked vile, dude.
that end burger looked near raw inside
Yea that last burger was way under the correct temp lol. Got to dial in that thermometer.
Yeesh that burger at the end was how i like my steaks lol, but burgers not so much
You probably think mcdonald's is peak burger than?
I think Andrew basically said the same thing... but still was happy with it.
@@emperorxander666 not even close lol, i love medium burgers but that burger just moo'd
You probably think your stomach is supposed to hurt after eating meat@@emperorxander666
and i know yall aren’t ready to hear it but a thick cut of steak like a prime ribeye works the same way. there was a blind taste test on thick cuts of steak and it found that people wound up preferring a steak cooked one level higher than their stated preference 🤷🏼♂️
Why are recipes behind a paywall
He has to make a band somehow
There are literally free recipes on Google.
How is a product behind a paywall? Dude that’s called paying for a commodity….
All recipes are free when you watch the videos and the paywall is a business.
@@lukeebduck647the recipe is technically from another media, technically he didn’t invent the recipe and there for is really scummy stuff to put it behind a paywall
My babish you should’ve used the temperature probe like you suggested for the “perfect” burger at the end, it wouldn’t have been raw!!!😅
i mean he did use a thermometer
That last one was so raw, Gordon Ramsey is going to call it an Idiot Sandwich.
I was legitimately expecting this as an episode.
Dude you must be so smart wow
@@hoolihanohoolihan1011 Lucky*
Bro still undercooked his perfect medium burger 😂 I love you babby
I used to be terrified of burgers. Then I realized all you need is a cast iron skillet, one of those round patty mashers, salt, pepper, american cheese. Flip once, the end.
@@Teyeranitar let bro eat his burger, Dude...
@@Teyeranitar it's not that serious bro it's a burger
@@Teyeranitar I mean... I always have mayo and ketchup on my burger. And I'd gladly try that with BBQ. Sounds delicious, honestly. Not harming anyone.
Terrified of burgers ❓
*B O O !*
🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔
It kinda sucks because these recipes were never behind a paywall for a long time and it was so super helpful to have while watching the video and while actually cooking so I don’t have to constantly go back and forth on the video.
...So...What sucks, exactly? Burger recipes aren't behind paywalls.
"Is that part of the process, Andrew?"
4:40 “Your neighbors might call the fire department on you”
I think they just did a few minutes ago
Babish: "Don't poke your burgers, it doesn't work!"
George Motz: "....and I took that personally!"
Up until the last few moments I kept thinking: You're not toasting the f*cking buns!
Who cares about toasted buns if your burger is raw? He just failed spectacularly on a dish that any average dad can make.
@@seymourglass26more like his thermometer deceived him
Be safe and pay close attention when using a wire brush for cleaning your grill. As they age, wire pieces may get stuck on the grill and then become part of your food.
A neighbor i once had, his daughter had to have a piece surgically removed from her throat.
A crumpled ball of aluminum foil works amazingly for this task.
So excited for summer grilling season!! Thank you Babish
I'm an avid believer of Burgers Being Well Done Is Okay
isn't it usually "any burger not well done is unsafe"?
@@irregularguy6465 because the surface layer of beef is usually somewhat contaminated and is unsafe to eat raw, ground beef has the surface spread throughout and as such needs to be fully cooked.
@@irregularguy6465 I mean, depends. Depends on "do you come from a country where veterinary inspection of meat after slaughter is obligatory, or do you come from a country where the USDA looks the other way?"
What I'm trying to say is, the US is way too lax on food standards to safely consume any meat not well done, if you don't know the producer inside and out and can personally vouch for their standards.
@@irregularguy6465 Correct.
@@dakunssddo you have a source for these claims?
That last burger is perfect, except that it's still RAW in the center
Its medium-rare, not raw. But to be honest, i'd rather have a medium steak than a well done steak, but i'd rather have a well done burger than a medium burger
@@Hydra_X9K_Music that cannot be medium rare. That almost looks blue.
@christopherjunkins might be more on the rare side for sure but I genuinely believe that isn't exactly raw.
@@christopherjunkins...if you've seen raw meat that isn't it. That's rare.
@@garfield1245keyword "almost"
i also like my burgers more on the medium side. The trick (i think) is to put cheese on the burger when its around 120-130 degrees, that way the cheese doesnt cool down the burger patty too much and it cooks very nicely
Botched AND educational. I think I like this new twist on the series!
Please remove the pay wall for recipes. If you want your recipes moving forward to be paid fine, but at least leave the ones that were free free
this ^
He has the right to charge for his recipes. You could also just watch the video and write down the recipe lol
Look hard enough and you'll find his recipes online… under different authorship. See - this is the problem with AI; scraper bots don't click on the ads as they reproduce the content for human evaluation, which is then distributed elsewhere without original authorship. Babs here isn't trying to punish you, he's trying to stop the bots from stealing his work because there are less empathetic people who would do _just_ that.
…This _isn't_ to say he is justified in putting other people's recipes behind a paywall, but he isn't putting _that_ behind lock-and-key more than the original content around the recipe, which just so happens to include the recipe. Kinda sucks, but I see it.
Do you think you’re entitled to other ppl’s recipes?
@@Theglitchedgamer With 10 mil subs he is making almost a million dollars a month from youtube. He doesn't need to paywall anything.
Absolutely love the way you presented this. I'm the kinda person that doesn't learn till I've seen it done wrong. Most of the time by me.
Love this. So many people overlooked the importance of doing the simple things properly. One other trick I employ is either resting the burger on paper towels or a wire rack. This helps the bottom keep from sogging up the bun (I hate soggy bottoms!) Beacuse the excess juices drip away or are soaked up. This is especially helpful when pan searing burgers.
These are actually super useful!! loved the Omlette episode!
I used the preformed stuff, never had an issue 🤷♂
Burger tar tar. "How's it taste? Bad."
The problem with pre-formed burgers is they are made on a machine. Which usually overworks the meat as it presses it into the burger shape. I have always found pre-made patties to be tough as old boot leather. I just made some a couple of weeks ago, and even cooked properly, they were tough.
I had preformed prime rib burgers from Sam's club they aren't tough at all
That burger he made at the very end was still mooing..
Yeah, it was [mooing] raw!
Just because it's dead doesn't mean it needs to be cremated.
@@BakedandCooked Just because it's not running away anymore, doesn't mean it's done.
looks like he spit it out after taking a bite
@@Irreverent_Radiation Yes it does. Have the chicken.
Was not expecting babish. I genuinely thought Joushua Weisman uploaded this video.
I have a very limited use case for pre-formed patties. We have found a Costco set of pre-formed patties that is humanely raised beef that is per pound cheaper than other comparable humanely raised ground beef.
Will still prefer to form my own patties, but there is an odd edge case where pre-formed can compete on price, changing the equation.
Around here in WI the preformed patties are the same price as the bulk ground beef.
Processed cheese is the way to go
there is zero reason for a burger to be raw in the center. this is not a steak, and a burger can and should be both juicy/fatty/moist/whatever and also cooked. a burger is not less of a burger for not being stuffed with tartar
I agree
I agree. Not to mention it's way safer to eat steak medium rare than it is for minced meat (the bacteria are only on the outside of the steak and they get killed off but in minced meat they're inside as well).
Agreed. Ground meat should be cooked all the way through. Not overcooked, but at least medium. Unless you grind it yourself, and then eat it shortly after grinding, you are mixing the surface bacteria into the meat, and then not killing it with heat. Steak is fine, even blue, because the inside of the meat is not exposed to the bacteria, and the searing of the outside kills the nasties.
bro is arguing against points that weren't made in the video 💀
Unless you grind the beef yourself it should always be well done. No telling who dropped what on the floor at the processing plant.
Don't use metal wire brushes! The bristles can break off and end up in your food. Turns out it's a surprisingly common reason people go to the hospital.
What do you use instead?
@@br3fl3 there are other grill brushes without metal bristles, but popular cheap diy options are crumpled up aluminum foil that you grab with tongs, an onion sliced in half, and like shown in the video, an oiled dish towel
True, but only in specific cases!
And some metals are magnetic and sometimes we only find out what happened during de MRI...
@@br3fl3you can also get wooden scrapers that work just as well
Next botched by babish recipe paywalls!
After the entire video waiting for the proper babish way he says "we've preheated the thing" lovely
The gustatory equivalence of samurai training. How to mess up many, o so many, multiple times until you nail it. Glorious video.
a moment of silence for all that disrespected beef
2:17 why is bro runnin like that 💀
18:04 but... but it wasn't used as the thumbnail 😂😂
In loving memory of all the burgers that were lost for education
7:25 I've found a men's group that supports thickness. Andrew. What have you done? Alright, as we go on, this becomes more aggressively unhinged rather than less. I'm here for it.
The poke trick is for steaks, not burgers.
Thank you for taking the time to make this helpful instructional video. You've given me many tips and tricks that I will be using myself.
I only use pre-formed burgers when they're in the reduced section of Tesco. The dome doesn't really bother me but they are always too small for the buns
Store bought ground beef shouldn’t be eaten medium or medium rare. There’s no way to tell if the ground beef you’re eating is safe to eat raw unless you grind it yourself.
A medium steak is safe because the outer layer prevents bacteria from penetrating into the meat. If the beef is ground, all that bacteria that was on the outside is just mixed in.
medium is actually okay but anything lower is not
Ah the famous eight pointed star of David!
I tend to make ok burgers but I never really knew why. Thanks for the tutorial 😊
After this video I had to visit my therapist first to have the resulting Burger PTSD treated. 😂 And these filled burgers are called “Bulette or Frikadelle” in Germany. They are also just fried and not grilled, similar to these smashed ones. My favorite is a pattie with chester and bacon + mayo between a bun and nothing more. Drooling
There is nothing wrong with well done beef in a burger...
Do people use the phrase 'self-indulgent' around you much?
I love the videos where he says everything that’s done wrong I even wrote a paper about it for a school project
You rock. Been watching all your episodes from day one.
It’s all about the practice, the art, the science, the passion.
Thank you for not drinking an IPA. But yea...Babish def ate a raw burger this episode!
The reason these TH-cam chefs don't like aged cheese is because they don't use them properly. You use a a thin slice and you use it with another cheese that melts well. Adding spices to your ground meat is fine, marinading your burgers is actually rather tasty and is definitely not resulting in a tough burger. If you add onions in your burger caramelise them first and use only a small amount, the rest go on the burger though it doesn't add anything to the experience, I agree putting onions on top is best. Mix some finely chopped bacon into your burger party mix, about a 90:10 ratio of beef to bacon.
....you aren't mixing the cheeses prior. Putting a meltable cheese on top of aged cheese doesn't melt it more it just hides it you fool.
Thank you. When he did that I was upset as seasoning has never been an issue with our burgers.
Thank you babish for making sure I don't embarrasse myself on the next bbq
I need to put this video on VHS, get a time machine, and go back and give it to myself when I was 20. I've made, and learned from, most of these mistakes myself already.
jesus christ that burger was raw
Normalize adding minced garlic to all burgers.
So it can burn?
@@ForlornLemon Obviously, he means as a condiment after it is done cooking.
Backyard bbq burgers are definitely usually a little burnt tasting, but that's the magic.
Personally I'm partial to aged cheese on burgers. Yes, it is oily, but the depth of taste that it adds... worth it.
No need to watch, i already do-i mean, know every one of these mistakes
Botched by botched by babish when?
Cause that is not medium rare, that's rare. you gotta redo it mate.
Gunna commit, gotta commit!
the ONLY “stuffed” burgers i buy from the store, are ones that are mixed with bacon and cheese, sometimes. there’s particular ones i don’t mind if i’m feeling too lazy or cheap for separate bacon. other than that, ground beef is all you need
Great video! I am inspired to grill a burger now!
What's wrong with the burger at the 6 min mark?
I don't my burger coming out half grilled. What's the deal?
Yeah, that burger looks fine to me. Maybe slightly dry, but it's hard to tell from just the view we're given. There's a weird obsession recently with burgers not being cooked fully, which is unsafe.
@@TocsTheWanderer If by recently you mean for like the last decade or more. Either way though it's still very much unsafe and I'm baffled that it's still a thing.
@@TocsTheWandererif you live in a country with proper food quality and sanitation laws then you'll be fine. There's a reason so many people do it and there isn't the "hamburger outbreak of 2024"
@@garfield1245 The problem being that the US isn't one of those countries.
it's overcooked that's the issue
Pre-formed patties are fine. Just don't mash them up completely and reform them when you can simply press a divot in the middle. And I was wondering what the problem was with that perfectly fine first cross-section, but I should've known you just want your burgers disgustingly undercooked. That "perfect" one was a real stomach-turner. I'd rather have an embarrassingly small burger that's cooked all the way. Even if it's stuffed with crunchy vegetables and topped with greasy cheese.
The last one looks perfect to me, the first one reminds me off one that my dad cooked in the microwave when I was 12. I gave it to the cat because I couldn't stomach it. But I'm not going to say "so you like your burgers disgustingly overcooked" because that would rude.
@@mievaselli7910 It wouldn't bother me if you said it. I would not find it rude.
The last burger being raw was the joke. He set it up saying things like "oh geeze im super nervous and am probably gonna undercook it"
@@Naev0w0 Maybe. But based on the earlier reaction to a fully cooked burger as well as a long time watching Babish, I suspect his "perfect" burger would have been undercooked anyway - albeit maybe not *quite* as badly undercooked as it was.
talk about a strawman. his burger at the end does not invalidate the rest of his points and also just because you don't want a burger completely well-done doesn't mean you want it to be disgustingly undercooked. I'm pretty sure that last burger was a mistake and an issue with his thermometer based on the burgers in his other videos.
I like that the "really really really (etc)" one is a somewhat less worked Japanese style hamburger steak.
This is a hilarious different style video. I love it!! You're the best Andy!
Is it really a "Botched" thing if you're doing it on purpose to demonstrate?
I was just looking for anything new on your channel. You have impeccable timing, Babish 👍
Welcome to the underwater mini restaurant page
A miniature world of tiny foods and other cute things made in a tiny underwater restaurant
If you follow my page, I will prepare juice for you in my small restaurant and send it to you...
Fascinating and informative up 'til the aged cheddar bit. I'm sorry Babish, I can't agree with you. Even if it doesn't melt perfectly, the taste is so much better than mild or plastic cheese. Just don't melt the cheese as much - put it on for just a few moments at the end so it just starts to melt in a bit, and you won't get as oily a texture, but it'll still hold to the burger well. It's like eggs - they keep cooking after you take them off the heat, the cheese will keep melting. So put it on a little later so it doesn't over-melt by the time it's served.
obviously Brad & Andrew have developed a great chemistry through doing the botched series but I think they really found their rhythm for the new format with this one, I liked the last one but this was decidedly sharper and tighter, really enjoyed it (oh and the cooking advice was great too :P)
Adding a paywall to your site was the real botched by babish. I kept watching through all the nonsense but now we have to give up our information to read a recipe we can already watch for free. Greedy.
why'd you paywall the website :(
greed and hubris
@@XanderDDS yeah big agree. it just seems so out of place idk. where did babish's vibes go man
@@XanderDDS hubris is definitely a major factor.
Consider the original sources of many of his recipes and you’ll really understand how utterly egotistical paywalling them really is.
@@MrGamerCaptain It’s all about the “CuLiNaRy UnIvErSe” now.
im so upset i just realized this. after years of watching his videos and looking up his recipes, this hurt. $1 a month isnt much at all but its very disappointing.
Thank you! Perfect timing, I'm having a party with burgers this weekend. I was going to get frozen patties from Costco. Thoughts on frozen patties?
Hot italian sausage, touch of cumin (or anything that brings a smoky flavor), tempura like onion onion strings ( I add a touch of baking soda), home made spicy garlic aioli, toasted brioche bun, and a layer of funky cheese. Honestly, a typical american burger sandwich with a hot italian substitution is awesome.
So why did you describe a completely non-typical burger? And it's not a "burger sandwich" either...
Babish is a man of his word, he definitely pulled that last burger too soon. Personally I'm a sinner who puts onions, seasoning, breadcrumbs and a little egg for binding into homemade patties, since I don't care for the texture of pure beef ones, but thats probably due to the mince being too lean growing up. Also, I don't have a BBQ so frying them is a little different anyways.
"Like the star of David" my brother in Christ an 8 pointed star (octagram) is not anywhere close to a star of David
womp womp
Thank you so much for this video!!😊
I generally don't make burgers unless my mother surprises me because she saw pub burger patties on sale for a dollar each. Then I have to go buy buns. Then I just toss them on the griddler(probably frozen) crank it to sear and then stick a thermometer in one to track it but I still tend to overcook because of my add and uncertainty of how much the temperature will rise after I pull them. But they always have a nice crust and melt cheese fine.
But I use a boska raclette mini and an extra partyclette/barbeclette melting pan to melt cheese that I want to be melted on something. It's great for grocery store cheddar.
attempt 5(?) of asking for you to make Professor Pickles’s sandwiches from sonic unleashed
Jesus that burger was still Moo-ing at the end
the thumb trick for temp/doneness does work, just not for burgers because they're ground meat, so all the structures that you'd get the feedback from are already destroyed.
Love this format! Great vid Chef!😍
That last burger was still mooing it was so raw. I appreciate the commitment to the bit, but I think a stronger emphasis on the initial sear followed by cooking with indirect heat would help prevent viewers from undercooking their burgers. If your burger is still falling apart or there are raw-looking segments falling off of the patty, it's not done. Chuck that boy back on the grill for a couple mins.
A couple of polite ways to suggest it's undercooked that I use are: "I like the cheese to melt more. I usually give it 30sec in the microwave." OR "Could you get some char marks on there? I really like how the charcoal flavors it."
Only commenting because of the pay wall recipe thing. It's truly a slap in the face to your fans and a clear grab to squeeze every penny you can out of them. Surprised you didn't make us pay to watch this video. Truly disappointed in you man, I am no longer a fan.
Don’t forget, the majority of the recipes he put behind a paywall came from other sources.
He’s literally charging money for other people’s recipes, because he tweaked one or two little things.
He’s also charging money for recipes he took directly from movies and TV shows.
frozen, pre-made patties work great when you’re cooking a lot of burgers at once.