At home, I feel like my biggest obstacles are coordination and timing. If you want to make burgers served with fries and dipping sauce for a party of 4 that are all served hot at the same time, it's a struggle. It'd be amazing if you put out a video specifically around coordination and managing the order of operations. I really appreciate all the little process tips you sprinkle into your vids.
@@acooknamedMattNO WAY! Superb, but CASABLANCA is the best movie ever made; this was proven by scientific methods so secret I cannot reveal them to you. Trust me.
My trick with burgers is salt and pepper like you use, but instead of a neutral oil, I oil the pan itself and brush Worcestershire sauce onto the patties with a marinade brush. F-ing amazing.
New subscriber. You’re the only one that I see who cleaned your cutting board!!! I always wondered about it. And, I like your content and teaching style. 👍
Awesome, watched other videos where they're trying to get you to use some "perfect" blend of different cuts, formulas to calculate the fat percentage, etc., etc., I watch this video and you're like, "meh, just grab a decent chuck roast and grind some burger," lol. Subscribed.
That looks like a great homemade burger! You have skills for sure. The title got me here, because I think it's pretty easy to make a burger better than most restaurants. The exception I'll grant is for a restaurant that truly specializes in burgers, and even there, it's not a given, they can get too pretentious for their own good when you just want a tasty burger (see my callback to Pulp Fiction?). The main issue I come across is lack of attention or customization for the toppings, which will make or break the burger. If I have to remind the server for my ketchup/mustard/mayo, the place is getting dinged. If I don't get lettuce, pickle, and onion, points off. If they give me a tomato, they fail. The worst burger I ever had at a restaurant was a place that touted all local ingredients, great beef, and when we called and asked the person said they are known for their great burgers. The burger came with 2 thick rings of raw onion, not good coverage for the patty and sliced way too thick; 1 piece of leaf lettuce that was a decent garnish for the plate but not a good crunch for my burger. There was ketchup at the table but they forgot my mustard and mayo, and no pickle. This was the kicker. I reminded my server about the pickle and they brought out a little plastic souffle cup with just a 2-inch chunk of pickel, which I had to slice with the dull butter knife at the table to get a couple large chunks to offset the onions. The beef was Ok I guess. And to be clear, I did specify the toppings and condiments when I ordered. Otherwise, it was just about the worst burger experience I've ever had at a restaurant. Very low bar was set there.
So happy to find your content. I’m a Kenji die hard and Joshua weissman fan but you my friend might turn my chef loves from a duo to a trio. Cheers. And I can’t wait to make this myself.
Don & Joes! I did seismic upgrades on their floor back in 2012 as a part of Pike Place Market seismic upgrades. Don & Joe came by everyday and offered us many dried meats for their appreciation. Great establishment !
Since the recipe is not on discord, nor on your website, nor on your 'socials', here is my stab at the aoili: (would love if you could put a proper recipe in the video description): Dijonaise 2 egg yolks 5 small cloves garlic, peeled 1 tablespoon Dijon mustard 1 cup neutral or “good tasting” olive oil lemon zest from 1/2 lemon lemon juice from 1/2 lemon salt prepared horseradish? (optional?) In a chilled tall narrow 4 cup container, add egg yolks, garlic, Dijon mustard. Blend with immersion blender until combined. Slowly add oil, blending as you go. When finished, add remaining ingredients to taste, blend briefly to incorporate.
Looks amazing, I would love to have the training that you do and the skill at cooking. I make edible food where some is even tasty but nothing like what you can do. Thanks for the video
@acooknamedMatt: Thanks for the great presentation. I find most of the ground beef I buy contains so much excess moisture that it creates a huge mess and the meat takes on a blackened color and a burnt texture. What causes excess moisture in ground beef?
My biggest compliment ever was when my niece told me it was almost as good as burger king, I was working at a casual fine dining place at the time so we all got a good laugh about it
Stuff tastes better in restaurants. Hogwash I say. Pick any dish and with a very few exceptions, the best version I’ve had for every single one has been made by me, or a loved one in my own home. The best burger I ever made was grilled over lump charcoal, served with rosemary garlic aioli, and lots of well caramelized onions.
I try to not overwork the patty. Press it into shape with minimum handling, and focus on pressing the edges to get those edges to hold together. The majority of the burger shouldn't be compacted that much.
I hate having any kind of gristle in my hamburger. When you grind up a chuck roast are there any bits you suggest discarding first or is it ok to grind it all as-is? How can you tell what will render down and what won't?
My understanding (and personal experience) is that it's risky to use olive oil in aioli if you're using a stick blender since it can develop a bitter flavor. Do you know the reason or how this can be avoided?
Won't be grinding my own meat. The burger joint I've frequented for the last 50+ years grinds its own meat daily. The only things that's changed in all that time is the damn price of everythng. Still, it's more than worth it.
seems like he may just have a chill personality. not everyone is super animated. he's just a cool, chill guy. but not boring... he still cracks his jokes & stuff. i like him
Quel bedon ne me quitte je quelle pétons le mérite je me ton McDo ouais comme mon père dans quel pays me quitte dans le paix la paix les chansons jamais égal ça va tuer je ne fais plus Big Mac égal I speak French I speak French Ice T and The ça pas direc’est Mar blanc m’enculer préférée est blanc mon pull vis le meilleur ça mulet doter langue. Quelle couleur préférée mon cul est bleu est rouge, crédit tout mou, vous Salata je me
Abother stupid video title. Im probably a C tier chef, and ive had maybe 1 burger at a restaurant that tastes better then mine, and I hardly know what im doing in the grand scheme of things.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
At home, I feel like my biggest obstacles are coordination and timing. If you want to make burgers served with fries and dipping sauce for a party of 4 that are all served hot at the same time, it's a struggle. It'd be amazing if you put out a video specifically around coordination and managing the order of operations. I really appreciate all the little process tips you sprinkle into your vids.
That’s one of the truest tests of skill. Getting everything coordinated
Matt, I can feel your heart and soul! Thank You!
:)
what
Nice Pulp Fiction reference. Also, that was the juiciest bite I have ever seen in my life
The best movie ever
Ñol
@@acooknamedMattNO WAY! Superb, but CASABLANCA is the best movie ever made; this was proven by scientific methods so secret I cannot reveal them to you. Trust me.
💯
I love the cheese idea. I'm going to try it. Thanks Matt.
Hope you like that cheesy patty
You’ve been on a roll, keep killing it 🤙
Thanks for the encouragement
Amazing looking burger! Only thing I would change is caramelized onions over raw but that’s just my preference.
Love caramelized onions on a burger
Best series ever. Thank you
really love this series, thank you so much!
Love love that you made this. Excellent points and tips made
My trick with burgers is salt and pepper like you use, but instead of a neutral oil, I oil the pan itself and brush Worcestershire sauce onto the patties with a marinade brush. F-ing amazing.
New subscriber. You’re the only one that I see who cleaned your cutting board!!! I always wondered about it. And, I like your content and teaching style. 👍
Awesome additions for a burger. Thank you.
Love the longer videos mat!! Pls keep them coming for us!!!😁😁
Awesome video. The cheese was way simpler than I thought.
Awesome, watched other videos where they're trying to get you to use some "perfect" blend of different cuts, formulas to calculate the fat percentage, etc., etc., I watch this video and you're like, "meh, just grab a decent chuck roast and grind some burger," lol. Subscribed.
Great video
But no views
That looks like a great homemade burger! You have skills for sure.
The title got me here, because I think it's pretty easy to make a burger better than most restaurants. The exception I'll grant is for a restaurant that truly specializes in burgers, and even there, it's not a given, they can get too pretentious for their own good when you just want a tasty burger (see my callback to Pulp Fiction?). The main issue I come across is lack of attention or customization for the toppings, which will make or break the burger. If I have to remind the server for my ketchup/mustard/mayo, the place is getting dinged. If I don't get lettuce, pickle, and onion, points off. If they give me a tomato, they fail.
The worst burger I ever had at a restaurant was a place that touted all local ingredients, great beef, and when we called and asked the person said they are known for their great burgers.
The burger came with 2 thick rings of raw onion, not good coverage for the patty and sliced way too thick; 1 piece of leaf lettuce that was a decent garnish for the plate but not a good crunch for my burger. There was ketchup at the table but they forgot my mustard and mayo, and no pickle. This was the kicker. I reminded my server about the pickle and they brought out a little plastic souffle cup with just a 2-inch chunk of pickel, which I had to slice with the dull butter knife at the table to get a couple large chunks to offset the onions.
The beef was Ok I guess. And to be clear, I did specify the toppings and condiments when I ordered.
Otherwise, it was just about the worst burger experience I've ever had at a restaurant. Very low bar was set there.
Not the Grinder tip I thought we'd get, thanks!
Gonna have to give that Beechers/butter thing a try! 90% of the burgers I make at home I use American cheese but that looked amazing.
You nailed it! Perfect burger, and thanks for the cheddar butter tip.
You had me at cheese spread. Got your self another subscriber.
That cheese hack is next level.
I do have the Made In carbon steel griddle and the meat grinder attachment for my Kitchenaid. Will definitely have to try this. Looks AMAZING!!!!!
I just made a burger and fries using your techniques. This is the burger and fries of my dreams. Thank you!
So happy to find your content. I’m a Kenji die hard and Joshua weissman fan but you my friend might turn my chef loves from a duo to a trio. Cheers. And I can’t wait to make this myself.
That whipped cheese sounds like it would be amazing with some smoked Gouda or something. Definitely need to try that
FINALLY! A youtube chef that knows wtf he is doing
Another interesting and fun video. Thanks for putting this together I really enjoyed it
The way you flattened the patty is the exact same way I was taught to form a tortilla and a pupusa lol so at least that part should be easy for me 😅
Another great video! I think the white gloves are nitrile, try latex, they fit better and less prone to cuts if they're tight I guess 😅😁
Thanks for the tips!
Mayo and ketchup mixed together were what we dipped our French fries in where I grew up, sometimes we added mustard. Don’t knock mayonnaise.
Don & Joes! I did seismic upgrades on their floor back in 2012 as a part of Pike Place Market seismic upgrades. Don & Joe came by everyday and offered us many dried meats for their appreciation. Great establishment !
That’s so cool
Since the recipe is not on discord, nor on your website, nor on your 'socials', here is my stab at the aoili: (would love if you could put a proper recipe in the video description):
Dijonaise
2 egg yolks
5 small cloves garlic, peeled
1 tablespoon Dijon mustard
1 cup neutral or “good tasting” olive oil
lemon zest from 1/2 lemon
lemon juice from 1/2 lemon
salt
prepared horseradish? (optional?)
In a chilled tall narrow 4 cup container, add egg yolks, garlic, Dijon mustard. Blend with immersion blender until combined. Slowly add oil, blending as you go. When finished, add remaining ingredients to taste, blend briefly to incorporate.
Sorry! Gotta keep my recipes off the net since I’m working in a cook book this year 🤫
Looks amazing, I would love to have the training that you do and the skill at cooking. I make edible food where some is even tasty but nothing like what you can do. Thanks for the video
I appreciate the kind words. You can do it! Cooking is easy
I like that its le cheeseburger of Matt. nobody has to like it. its for him. for us.
:)
@acooknamedMatt: Thanks for the great presentation. I find most of the ground beef I buy contains so much excess moisture that it creates a huge mess and the meat takes on a blackened color and a burnt texture. What causes excess moisture in ground beef?
My biggest compliment ever was when my niece told me it was almost as good as burger king, I was working at a casual fine dining place at the time so we all got a good laugh about it
Awesome. I think people misunderstand the beauty of simplicity.
Pan toasted brioche buns with butter make all the difference.
Just found your channel and have been binging your videos.
Love the quality of your old shorts and can’t wait to see where you take the channel next!
Your sense of hygiene is remarkable 👏👏👏👏
Stuff tastes better in restaurants. Hogwash I say.
Pick any dish and with a very few exceptions, the best version I’ve had for every single one has been made by me, or a loved one in my own home.
The best burger I ever made was grilled over lump charcoal, served with rosemary garlic aioli, and lots of well caramelized onions.
Looks tasty chef! I've never seen the butter cheese combo. Gonna have to try that
Hope you enjoy
I live my life a 1/4 pounder at a time
Haha
😂😂😂 nice reference
Mom with white bread that sticks brings memories
]
Burgers have always been my biggest frustration point
Yea
this guy is so cool
You cool
I’ve never had a burger taste better in a restaurant than the smash burgers I make at home
I LOVE smash burgers
Was that active yeast in the freezer? Killer burger!! Might have to do a slider version tonight
Yes chef always in the freezer
@@acooknamedMatt totally makes sense but I never thought to do that. Thanks!
I try to not overwork the patty. Press it into shape with minimum handling, and focus on pressing the edges to get those edges to hold together. The majority of the burger shouldn't be compacted that much.
Word
what restaurant was this in seattle? i live there and want to eat it!
Oh shit that looks good
I've settled on ribeye for burgers.
The dude likes his ice cream!
Vacuum sealing your extra ground beef is the best way to store it.
Hell yeah!
Immediately made a burger after watching this.
...it's gonna be f*kking amazing...
*_Quit acting as though we are all little kids and have no idea what we're doing._*
The way to make a burger better than any restaurant is to get a smoker!
I hate having any kind of gristle in my hamburger. When you grind up a chuck roast are there any bits you suggest discarding first or is it ok to grind it all as-is? How can you tell what will render down and what won't?
i believe this is one of the reasons that chuck is favoured, that is, less cartilage
hi im just here to thank you because you take time to respond to comment
Did you add the horseradish to the burger sauce?
Normally i would but i didn’t have any :/
My understanding (and personal experience) is that it's risky to use olive oil in aioli if you're using a stick blender since it can develop a bitter flavor. Do you know the reason or how this can be avoided?
Use a good tasting oil. Mine tastes good so i use it. Basically just taste before
The making of the dijonaise reminds me of when my girlfriend needed her "alone time"....
Damn
Making smashed burgers at home, much better than what I can get outside.
What is considered a "neutral oil"? I never heard that term.
Won't be grinding my own meat. The burger joint I've frequented for the last 50+ years grinds its own meat daily. The only things that's changed in all that time is the damn price of everythng. Still, it's more than worth it.
My cheeseburgers are better than any restaurant
Hey Mat
Hi
I'm stealing your compound cheese butter, except I'm using blue-cheese and bacon.
Cheeseburger always tastes better at restaurants , when you cant cook . Your food should be better than a restaurant ...it's 1 meal .
id love to see the book collection walkthrough!!
Ok !
Thank you for your passion, dedication, consistency, fourth right and honesty in every quality video. You are appreciated.
Appreciate you
I have always made tastier burgers. Then again ratings are based on restaurants competing for the best food, not competing with home cooking.
Extra-virgin olive oil??? Why won't the mayo be bitter??
They dont though
why burgers taste better at restaurant. makes burger at home to demonstrate it 😂
If missing the point was a person lol
I love you Matt, I love your cooking, but I am not a fan of thick burgers. Thin burgers all the way.
You look like nickmercs 😂
Brisket burgers are tough?!? I grind my own; they're tender, juicy, & better than chuck.
Wouldn't the white glove look like fat?
This is not cheese.
They don't. Why would anyone listen to you if you don't even know that.
K but they don't taste better
you ate it with gloves..... why are you wearing gloves in the first place??
Eating messy food with gloves is the best. Try it out haha
@@acooknamedMatt rip to 40 gloves.
Loosen up dude! Lose the ‘too cool for school’ attitude and let the good times roll! 😝😆👈😀
seems like he may just have a chill personality. not everyone is super animated. he's just a cool, chill guy. but not boring... he still cracks his jokes & stuff. i like him
@@PrettyLittleKai - I like him too but too many f-bombs
Quel bedon ne me quitte je quelle pétons le mérite je me ton McDo ouais comme mon père dans quel pays me quitte dans le paix la paix les chansons jamais égal ça va tuer je ne fais plus Big Mac égal I speak French I speak French Ice T and The ça pas direc’est Mar blanc m’enculer préférée est blanc mon pull vis le meilleur ça mulet doter langue. Quelle couleur préférée mon cul est bleu est rouge, crédit tout mou, vous Salata je me
Great relaxed insider content but not pleasant to consume. The constant vulgarity is unnecessary and limits your audience. Shame.
Cheese belongs on bread grilled with tomato soup not on a burger!
😂
1% of the video was about cooking the burger, thumbs down
cheese/butter... too much fat for me
Stopped watching as soon as he didn’t season the ground beef! Gtfoh! 😂
Abother stupid video title. Im probably a C tier chef, and ive had maybe 1 burger at a restaurant that tastes better then mine, and I hardly know what im doing in the grand scheme of things.
You sound so fun haha
1st comment
Rad