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...
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
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!
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
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.
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.
He’s also blatantly wrong about not seasoning your ground beef. The salt didn’t ruin it, over working the meat ruined it. Combined with cheaply processed store bought meat.I can’t understand how he literally showed what overworking does, and then forgot it shortly afterwards. Seasoned beef will make a much better tasting burger. Spread the ground beef out lightly, sprinkle your seasoning, then gently form your patty and light smash it. It takes something like 2 hours for salt to start altering the proteins in beef. If you want great burgers, and can afford $50 for a kitchen tool that you’ll end up using all the time. Get a small food processor and make your own ground beef.
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
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.
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.
for all the hate wire brushes have gotten recently, they are still my preferred method for cleaning those triangular grates. i use Pumice on flat tops, but the triangular grates seem to come out better with wire brushes. I do keep my brush indoors when not in use, and if I didn't I would definitely replace it before it started getting rusty enough to start shedding.
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.
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.
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!"
My toaster has lost its "oomph" (yes, that's a technical term) at ejecting, so i would have to stand by it like your grandpa did. Let me tell You: Your grandpa was lucky not to have those pesky smoke detectors around back in the days. 🤣
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 🤷🏼♂️
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.
@@KaitouKaiju were they pre-formed by a machine? Or by their meat department? I don't shop at sams club, but I know some costcos basically have a butcher inside. And sams club and costco are basically the same thing
There are these pre-made patties that my dad bought a couple times that I made burgers with that were great. A bit on the lean side, but that's just because its retail ground beef. Otherwise, the texture was lovely. The taste was meh, but that was easily fixed by letting them swim and lightly salting them when finished.
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."
After some experimenting of what works best for me, I bought a patty former thing on amazon for $15, totally worth it. You'll never have a cracked, falling apart, or anything. It's even convex so it leaves a dimple in the patty.
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.
5:38 preach brother instant read thermometers are cheap, and never miss. The best thing i have ever done is get an instant read thermometer and a meat temp chart magent for the refrigerator.
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.
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
I wish this video had been available years ago. Thanks for educating a new generation of grillers with the information that I had to learn the hard way. I especially liked how you dismissed the "flip it once" bs that ruined many a bbq experience.
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.
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.
Btw... one tip I've been doing for years now--wear a vibration alarm watch with countdown timer. I have a CASIO G-Shock GD-350. The vibe-alarm on it is terrific. You know, in an outdoor grilling environment, there's going to be lots of noise. The vibration alarm you will definitely feel. I preset my CDT for 4 minutes (sometimes 3 minutes). I launch it. Then I do other tasks. It's a friendly reminder to "check on the grill!" And it has saved me a lot of headaches.
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
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.
its too unreliable for a method of teaching. Was at a bar once and was comparing my hand with someone elses and both our hands felt completely different for each temperature.
Such great advice here, Andrew! Several things you covered I had come to learn on my own, which is nice to see your confirmation, but you also touched on things I hadn't thought of before. I love your presentation style. You're so relatable!
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.
@@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
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
No chef but been in the kitchen since I was 6 or 7 helping my grandma make pasta and I’m 28 now I still mess up making fresh pasta 😂 cooking is a forever journey that you can keep getting better at and enjoy.
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.
I put cast iron on my grill two days ago for smash burgers and they were phenomenal. The other option is to take the griddle from my stove and put that on the grill, which works great as well
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.
That, sir, is a master class on the art of cooking burgers! Wow. And I have been cooking burgers for over 55 years, and I STILL learned a lot! Just two suggestions : for a crustier burger, brush on La Choy General Purpose soy sauce just before grilling (you will thank me later!) 2. There is no such thing as grilling season! If anything, fall and winter is the BEST time! No bugs. Thanks for a great video!
@@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.
12:50 seems like the american cuisine reached a point where they can finally feel how the italians felt when you started putting all kinds of different stuff on pizza
7:22 that's my dad's "unhinged jaw bite" burgers except he adds in MORE meat so they fit with the bun. You eat one burger and that your meal, 'cause you are stuffed.
Even if it was pink or ‘medium rare’, a burger should be cooked all the way. It’s not like a steak because you’ve mixed the sterile inside with the outside when forming a patty.
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)
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.
I think the "Only Flip Once" rule came about as a way to counter the constant fussing that tends to plague inexperienced home cooks. It's so much easier to just give people a blanket "Hands Off" than it is to teach them all the nuances of why and how things work, especially in the context of a half-hour cooking show.
Babish did everything right on preparation of the "perfect burger" except for cooking it to the right temperature. I like a steak rare and can understand a little pink in the burger, but I think he needs to take his own suggestion and use a thermometer.
If you’re not eating immediately and it’ll be on a serving plate it’s better to go a few degrees under the temperature you want since it’ll continue cooking even when removed from heat. Everything else was solid. Once you know your grill you can just time it though pretty consistently. Also I like to do a 90° turn for 30 sec before the flip and removal to get a diamond pattern but that’s just a visual preference that won’t matter much when cheesed and topped.
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
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"
The one exception I could see for adding something to the burger before it's cooked is freshly pressed or minced or grated garlic or another, similar, spice. I would imagine adding garlic, basil, or whatever herb you want wouldn't necessarily be a bad thing
Hey babish Im a gastronomy major and you forgot something very important, the heat of the hand is a must for making burguers, it lets the grease light and sotf on the outside with makes cracks harder to form and the grill marks easier to achieve, also before shaping its recomended to throw it from one hand to the other so the air inside the meat leaves and cracks get less likely (be aware not to overwork it thogh)
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.
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.
@@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 accidentally clicked on this video but stayed because of the first frame, something about a man looking so confidently but knowing he’s about to mess up burgers is so funny
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.
So true! I haven’t tried breadcrumbs and I usually add parsley but other than that, same recipe here. Most importantly, onions make the meat tender even when well cooked. Who cares if you see a little piece of onion hanging here and there? Most of it is covered by cheese and bread anyway!
my favorite way to make a burger is to mix some cayenne pepper, garlic powder, finely diced onion, and a little bbq sauce with the meat. I've never had any issue with structure, tastes great.
Why is it raw. Why is a professional chef trying to tell us this isnt a raw burger patty. Why are we cooking Walmart brand ground beef "medium rare"? Ive never been more disappointed
Straight ground beef. No fillers, spices, nothing. Get medium if you can fron your grocery store. You can also go to a butcher shop and get shortrib or whatever, but medium from the big grocwey store is fine in a pinch. Dont overwork the meat when forming, wether youre making patties or doing balls for smash burgers. Dont exceed 4 ounces for a pan fried/flattop burger, you can go larger with bbq burgers (I like 6oz burgers over charcoal) you want them homogenous, but if theyre overworked too much they become very dense and firm once cooked Don't press on grill, absolutely press in a pan/flattop Salt and pepper only. A Burger is all about the sum of its parts. Do not exceed 3 sauces. I've also recently started reducing the salt and pepper I use on the beef and heavily salt and pepper my tomatoes instead. Having a juicy tomato covered in s+p makes every bite perfectly seasoned IMO. Heavily salted and peppered tomatoes on my burgers have been my most recent personal breakthrough
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...
The major problem i see with those burgers is the lack of bun toasting. Although most of the points you do make are valid. My parents would often add chopped onion and a dash of salt into the ground beef. They never overdid the quantity of onion, and these were excellent. Melty cheeses always used. Parents always formed their own patties, as i do. Not over or under worked, and somewhat thick.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Thanks to LMNT for partnering with me! Go to DrinkLMNT.com/babish for a free sample pack with any drink mix purchase!
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
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
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
you scared????
🤣
Careful, it might be a little mad after being branded
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.🤭
Pause at 23:19 and watch the burger turn into mush as he bites down, right before the camera cuts the rest of his bite off. Its raw, lol.
Monsters inc reference
What did the Gordon Ramsey say?
It's
FOokEN
R A W
That's not Rare. That's Legendary 😢
As soon as he took that bite, he spit it out.
Thats not rare, thats raw with a browned surrounding lo,
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 🤣🤣
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
@@15oClockbro that’s literally raw like it’s not even close
He’s also blatantly wrong about not seasoning your ground beef. The salt didn’t ruin it, over working the meat ruined it. Combined with cheaply processed store bought meat.I can’t understand how he literally showed what overworking does, and then forgot it shortly afterwards. Seasoned beef will make a much better tasting burger.
Spread the ground beef out lightly, sprinkle your seasoning, then gently form your patty and light smash it.
It takes something like 2 hours for salt to start altering the proteins in beef.
If you want great burgers, and can afford $50 for a kitchen tool that you’ll end up using all the time. Get a small food processor and make your own ground beef.
22:20 what did he say
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.
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.
pumice stone for grills
Nice tip.
@@anondimwit - I also use a pumice stone. It's so easy to just run into the bathroom and grab it. Just takes a sec.
for all the hate wire brushes have gotten recently, they are still my preferred method for cleaning those triangular grates. i use Pumice on flat tops, but the triangular grates seem to come out better with wire brushes. I do keep my brush indoors when not in use, and if I didn't I would definitely replace it before it started getting rusty enough to start shedding.
Was going to say this exact thing. So many recent issues with wire brushes, especially with how cheap they are made these days.
IT’S RAW!
If I learned anything from Guga, burgers are better medium well.
@@airon89toyota you my friend are correct!
*punches burger*
That last burger is Babish's "Ramsay grilled cheese" moment. That looked vile, dude.
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.
Yea that last burger was way under the correct temp lol. Got to dial in that thermometer.
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
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
I know a guy who got one stuck in his stomach. I third this comment.
Pediatrician here. Saw a child recently who had a 2 cm wire bristle removed from their throat over the weekend. Please no wire brushes
I recoiled at him using that brush and I didn't even consider that. I just knew there had to be something wrong about it 😂
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!"
That put a smile on my face.
My toaster has lost its "oomph" (yes, that's a technical term) at ejecting, so i would have to stand by it like your grandpa did. Let me tell You: Your grandpa was lucky not to have those pesky smoke detectors around back in the days. 🤣
@@matt79de lol I could smell my grandpa's house blocks away though... I could never get lost
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
He did...
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 🤷🏼♂️
that end burger looked near raw inside
lol you scared little baby
@@YungEagle3k No, it's just disgusting. Ground beef is supposed to be cooked thoroughly, it ain't steak 😂
Afraid of a juicy burger? Do you like burgers as dry as the Sahara Desert? Do you like sandpaper meat?
@@YungEagle3k Says the guy who is going to die from food poisoning one day. Let me guess, you're also one of those tards that rinse your chicken off 😂
@@Blablablablabla392 it was raw
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.
That last one was so raw, Gordon Ramsey is going to call it an Idiot Sandwich.
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
@@KaitouKaiju were they pre-formed by a machine? Or by their meat department? I don't shop at sams club, but I know some costcos basically have a butcher inside. And sams club and costco are basically the same thing
We grew up always with home-formed beef burgers. I do that to this day.
There are these pre-made patties that my dad bought a couple times that I made burgers with that were great. A bit on the lean side, but that's just because its retail ground beef. Otherwise, the texture was lovely. The taste was meh, but that was easily fixed by letting them swim and lightly salting them when finished.
@@Jeanette.Peven my normal grocery store has a butcher inside
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."
Bro still undercooked his perfect medium burger 😂 I love you babby
After some experimenting of what works best for me, I bought a patty former thing on amazon for $15, totally worth it. You'll never have a cracked, falling apart, or anything. It's even convex so it leaves a dimple in the patty.
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 !*
🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔🍔
5:38 preach brother instant read thermometers are cheap, and never miss. The best thing i have ever done is get an instant read thermometer and a meat temp chart magent for the refrigerator.
"Is that part of the process, Andrew?"
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.
@@nyanuwu4209 apparently babish put all his recipes behind a paywall
I was legitimately expecting this as an episode.
Dude you must be so smart wow
@@hoolihanohoolihan1011 Lucky*
4:40 “Your neighbors might call the fire department on you”
I think they just did a few minutes ago
"ANDREW.... ANDREW, I CANT BREATHE..."
"okay"
Classic Babish
Botched AND educational. I think I like this new twist on the series!
Botulism, too
@@OGKenG without botulism we can’t have botox. Silver linings 😉
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
I wish this video had been available years ago. Thanks for educating a new generation of grillers with the information that I had to learn the hard way. I especially liked how you dismissed the "flip it once" bs that ruined many a bbq experience.
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
Medium is fine
You rock. Been watching all your episodes from day one.
It’s all about the practice, the art, the science, the passion.
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.
Btw... one tip I've been doing for years now--wear a vibration alarm watch with countdown timer. I have a CASIO G-Shock GD-350. The vibe-alarm on it is terrific. You know, in an outdoor grilling environment, there's going to be lots of noise. The vibration alarm you will definitely feel. I preset my CDT for 4 minutes (sometimes 3 minutes). I launch it. Then I do other tasks. It's a friendly reminder to "check on the grill!" And it has saved me a lot of headaches.
Babish: "Don't poke your burgers, it doesn't work!"
George Motz: "....and I took that personally!"
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"
So excited for summer grilling season!! Thank you Babish
Was not expecting babish. I genuinely thought Joushua Weisman uploaded this video.
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.
its too unreliable for a method of teaching. Was at a bar once and was comparing my hand with someone elses and both our hands felt completely different for each temperature.
In loving memory of all the burgers that were lost for education
Watching this reminds me of every family get together (4th of July, memorial Day, birthdays etc.) of my childhood.
Such great advice here, Andrew! Several things you covered I had come to learn on my own, which is nice to see your confirmation, but you also touched on things I hadn't thought of before. I love your presentation style. You're so relatable!
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
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
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.
No chef but been in the kitchen since I was 6 or 7 helping my grandma make pasta and I’m 28 now I still mess up making fresh pasta 😂 cooking is a forever journey that you can keep getting better at and enjoy.
What was wrong with the one ~5:30?
It looks perfectly fine
Personally I'm partial to aged cheese on burgers. Yes, it is oily, but the depth of taste that it adds... worth it.
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.
I put cast iron on my grill two days ago for smash burgers and they were phenomenal. The other option is to take the griddle from my stove and put that on the grill, which works great as well
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.
That, sir, is a master class on the art of cooking burgers! Wow. And I have been cooking burgers for over 55 years, and I STILL learned a lot! Just two suggestions : for a crustier burger, brush on La Choy General Purpose soy sauce just before grilling (you will thank me later!) 2. There is no such thing as grilling season! If anything, fall and winter is the BEST time! No bugs. Thanks for a great video!
18:04 but... but it wasn't used as the thumbnail 😂😂
After the entire video waiting for the proper babish way he says "we've preheated the thing" lovely
Burger tar tar. "How's it taste? Bad."
BABISH im suffering from severe anxiety and depression and your videos help me through the day! I love you mate :}
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?
12:50 seems like the american cuisine reached a point where they can finally feel how the italians felt when you started putting all kinds of different stuff on pizza
7:22 that's my dad's "unhinged jaw bite" burgers except he adds in MORE meat so they fit with the bun. You eat one burger and that your meal, 'cause you are stuffed.
Thank you Babish, for a moderate length sponsorship that is quick and digestible
Even if it was pink or ‘medium rare’, a burger should be cooked all the way. It’s not like a steak because you’ve mixed the sterile inside with the outside when forming a patty.
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)
Normalize adding minced garlic to all burgers.
So it can burn?
@@ForlornLemon Obviously, he means as a condiment after it is done cooking.
Thanks Babish! I make so many of these mistakes. Imma try to grill again soon and test my new knowledge.
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
@@gavinrolls1054 That's why you don't rely on a thermometer for something as simple as a burger 😂
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 making his burgers like Ramsay likes his grilled cheese.
I think the "Only Flip Once" rule came about as a way to counter the constant fussing that tends to plague inexperienced home cooks. It's so much easier to just give people a blanket "Hands Off" than it is to teach them all the nuances of why and how things work, especially in the context of a half-hour cooking show.
6:04 - What's wrong with that burger?
Babish did everything right on preparation of the "perfect burger" except for cooking it to the right temperature. I like a steak rare and can understand a little pink in the burger, but I think he needs to take his own suggestion and use a thermometer.
The poke trick is for steaks, not burgers.
If you’re not eating immediately and it’ll be on a serving plate it’s better to go a few degrees under the temperature you want since it’ll continue cooking even when removed from heat. Everything else was solid. Once you know your grill you can just time it though pretty consistently. Also I like to do a 90° turn for 30 sec before the flip and removal to get a diamond pattern but that’s just a visual preference that won’t matter much when cheesed and topped.
Ah the famous eight pointed star of David!
I was waiting for this
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
In my opinion, anything less than medium well/well is not cooked. I also never grind my own burger meat so that might be a factor.
Anything less than medium well isn’t cooked?
😂😂😂😂😂😂😂😂
That’s just absurd.
@@Teyeranitar It's the way I was raised, the first time I heard that people ate medium rare burgers I thought those people were insane.
The gustatory equivalence of samurai training. How to mess up many, o so many, multiple times until you nail it. Glorious video.
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
The one exception I could see for adding something to the burger before it's cooked is freshly pressed or minced or grated garlic or another, similar, spice. I would imagine adding garlic, basil, or whatever herb you want wouldn't necessarily be a bad thing
Thank you for not drinking an IPA. But yea...Babish def ate a raw burger this episode!
Hey babish Im a gastronomy major and you forgot something very important, the heat of the hand is a must for making burguers, it lets the grease light and sotf on the outside with makes cracks harder to form and the grill marks easier to achieve, also before shaping its recomended to throw it from one hand to the other so the air inside the meat leaves and cracks get less likely (be aware not to overwork it thogh)
PS: I've worked with burgers for around 5 years, your video is still very nice though you covered almost all the burger basics
There is nothing wrong with well done beef in a burger...
Nah medium is best.
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.
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 accidentally clicked on this video but stayed because of the first frame, something about a man looking so confidently but knowing he’s about to mess up burgers is so funny
a moment of silence for all that disrespected beef
Especially that last uncooked one 😅
Fortunately our neighborhood butcher grinds our beef to our specifications! He cuts the beef right in front of us. Simply perfect.
Steaks too!
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.
So true! I haven’t tried breadcrumbs and I usually add parsley but other than that, same recipe here. Most importantly, onions make the meat tender even when well cooked. Who cares if you see a little piece of onion hanging here and there? Most of it is covered by cheese and bread anyway!
my favorite way to make a burger is to mix some cayenne pepper, garlic powder, finely diced onion, and a little bbq sauce with the meat. I've never had any issue with structure, tastes great.
2:17 why is bro runnin like that 💀
Mild cheddar is OK for melting. I like to use gruyere, edam, emental, gouda, and similar others though.
Why is it raw. Why is a professional chef trying to tell us this isnt a raw burger patty. Why are we cooking Walmart brand ground beef "medium rare"? Ive never been more disappointed
he pulled it too soon and didn't want to look bad
Pretty sure that was a joke. Most of the botched episodes end like that
Thats a bit of a theme with the botched episodes
Straight ground beef. No fillers, spices, nothing.
Get medium if you can fron your grocery store. You can also go to a butcher shop and get shortrib or whatever, but medium from the big grocwey store is fine in a pinch.
Dont overwork the meat when forming, wether youre making patties or doing balls for smash burgers. Dont exceed 4 ounces for a pan fried/flattop burger, you can go larger with bbq burgers (I like 6oz burgers over charcoal) you want them homogenous, but if theyre overworked too much they become very dense and firm once cooked
Don't press on grill, absolutely press in a pan/flattop
Salt and pepper only. A Burger is all about the sum of its parts. Do not exceed 3 sauces.
I've also recently started reducing the salt and pepper I use on the beef and heavily salt and pepper my tomatoes instead. Having a juicy tomato covered in s+p makes every bite perfectly seasoned IMO.
Heavily salted and peppered tomatoes on my burgers have been my most recent personal breakthrough
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...
Next botched by babish recipe paywalls!
The major problem i see with those burgers is the lack of bun toasting. Although most of the points you do make are valid.
My parents would often add chopped onion and a dash of salt into the ground beef. They never overdid the quantity of onion, and these were excellent.
Melty cheeses always used. Parents always formed their own patties, as i do. Not over or under worked, and somewhat thick.