You know what I appreciate about Kenji? The complete lack of pretentiousness (not that being pretentious is necessarily bad), he always makes things accessible to home a cook and is very much of the mind set “do things whatever way you like as long as you like it” it’s refreshing. Just seems like an all around good dude.
This is my first time watching him and I can see why you appreciate him by just one video. He seems down to earth and makes it seem easy and very simple than others being all other the place
Completely agree. He's so much more relatable like that and I love how he never even bothers to wear shoes. I mean why WOULD he wear shoes in his own house?!
I stopped posting things I've cooked on social media due to friends critiquing what I've made and how I make it. I really dislike that kind of behavior in people.
I should say that several of my friends work in the food service industry. This may explain why they think the way they do, but I'm just cooking for myself. :/
I'm 61 years old and I've been cooking outdoors since I was in my early 20's. I'm a master when it comes to ribs, brisket, pork butt, even steaks! But my burgers have often kind of sucked. Thanks to Kenji I now realize why. I was making my burgers way too thick, and it was throwing off the meat/bun/condiment ratio. These flatter burgers, cooked lightly on one side, are fantastic! I guarantee that David Chang has NEVER had one of these. (He recently said that all backyard burgers suck.) UPDATE: We recently purchased a Blackstone Griddle to try Smash burgers (among other dishes). The griddle burgers are really good, and once again I prefer the meat/bun/condiment ratio of the thinner cooked meat. Here's the thing though... Kenji's burgers have a very similar taste and texture compared to Smash burgers... except Kenji's burgers have that smoky cooked-over-charcoal flavor. I love that flavor, so I actually prefer Kenji's burgers!
I love how he picks up the fallen pickle and puts it back with the rest, then picks a different slice for his own burger! The advantages of being the chef.
Appreciate the fact that you said there was a paywall, its the little things you do in your video to make everyone's life a little easier that makes me love your channel.
This parchment paper squash, 90% cook on one side method is amazing. This is truly a gift kenji, the burgers were amazing. As much unami flavor as smash burger, just about as juicy too, without the excess fat. Thank you
@@mentosfairy right! I buy extra and stick them in the freezer. It’s pretty much the only reason I go there .. that and their kettle chips 😊 check out their kettle chips ( I like jalapeño, bbq.. regular is good too! )
Hey kenji! This past winter I saw your video about the BLT, describing it as a tomato sandwich seasoned with bacon and lettuce as opposed to a bacon sandwich seasoned with tomato and lettuce. Since then, I’ve been so excited for my local farmers market to be open so I could get some tomatoes. Today was the first thursday (farmers market day) since the farmers market season began I had work off, and I got my friends together, and made some really good blts for them! Along with seasoning the tomatoes, I gave them a slight sear in the same pan I made the bacon in. I just wanted to thank you for that interesting video, you made the BLT one of my favorites :)
This trick for making burgers by using a cookie sheet to smash a bunch on a 2nd cookie sheet is the BEST technique. I had to make 40 burgers for a BBQ and it took me a half hour rather than the hours I would have spent forming them individually. Thanks, Kenji, for this great tip and all the others you share!
No one on youtube even comes close to you! They can have as much production value and skills as they want, there’s something special about a good ol’ Kenji video. I’ve watched every vid you’ve ever put out and i’ll never stop. An absolute OG inspiration
Its the little things that I love about your deep expertise, experience, and incredible ability to communicate. The short bit where you talked about the source of the beef, hand washing at home, safety in the restaurant, and TH-cam commenters was like an entire Ted talk in 12 seconds.
This is what I love about Kenji. This channel is so accessible to all. A grilled burger is something that I, and I would guess a large number of American viewers, are comfortable making. Yet some of the more technical Asian dishes are super intimidating to me. And yet both are easy to watch and learn at least something from. Kenji is by far the best TH-cam cooking personality on her. Thank you sir.
I'd love it if you could do a full video on how to light a grill, cook on a grill and everything in between. Like a full grilling guide. There are so many out there but you're the only channel that explains things thoroughly - rather than trying to act like they know everything even when they make a mistake.
This may be my favorite video of yours to date. Your otherwise innocuous "Jeez louise!" Perfectly embodies the joy of cooking; more than any piece of literature or film I've consumed. Just... Made me happy, made me smile
@@darkerthanblackk1 it takes 3 seconds to light a gas grill and a couple minutes to get it to temp. I'm nit picking sure but in a rush and charcoal just don't belong in the same sentence.
You have the same love for cooking as Ramsey, but your humility and explanations for those of us who haven't suffered for this craft only serve to elevate you, sir.
Ha! Kenji, I’ve talked about you enough to my family that my mom sent me your NYTimes article because she recognized your name. Great article, great video! My dad has been enjoying making burgers on the grill this summer, so he’s excited to try your methods out soon.
This is the absolute truth of beef burgers, thank you! Thickness is key and what great flexibility for serving size, single or double. We conserved cheese and did just one slice of Swiss between the patties, leaving the top and bottom for other toppings. Also, the bun-toasting method and doing them ahead of the beef was very useful. Great bite of food, thank you.
Okay, this is probably one of the simplest burger recipes I've ever found. I've got to try this with my wife - this seems like something she'll actually like! No crazy seasonings, no crazy combos of bread crumbs or eggs or oils, and a not at all ridiculously sized patty! Thanks for this!
Kenji, your videos are great and I have learned much from from you. This is a great way to cook burgers and it essentially eliminates the concern about the doneness of the meat when the burgers are thick. My wife likes her cheese melted so I fired up the torch/flame diffuser and touched hers up. Thanks for everything you do!
The amount of knowledge i gain here is super appriciated. I work as a chef myself and the little tricks in the kitchen/easy recepies when i dont feel like cooking after work but want something thst doesnt kill me in 20 yrs. In short thanks kenji and im looking forward to the next one
Tried this technique and it turned out to be the best tasting burger I’ve ever made. I didn’t even do it flawlessly, sort of overcooked it a bit, but the burger still ended up juicy and delicious. Awesome grill flavor.
I tried your hamburger on pan recipe several times. The key is not over cook patties. Thank a lot Kenji! My family and I really loved your recipes and I will definitely try on charcoal as well.
flattening them out so much and then cooking almost entirely on one side was genius, I just tried this with some ground chuck I picked up and it came out fantastic on my weber kettle. Absolutely going to be making burgers like this from now on when I want the thin/smash type.
I've been a Traeger+ user for years, but once I switched to Asmoke, there was no looking back. The precise temperature control with FlameTech patent makes a huge difference in the cooking process. And the best part? It's portable and battery-powered, perfect for my frequent camping trips. The fact that it's environmentally friendly, using wood pellets as fuel, is a major plus. But what really stands out to me is the distinct smoky flavor that the pellets bring to my burgers, taking them to a whole new level. The Asmoke Essential has truly revolutionized my grilling experience. Can't wait to try more of Kenji's recipes on it. #Asmoke
Oh this is ingenious! And yes, so often with a family, my kids are always starving, and want to eat NOW. We also limit our red meat consumption, so when we do eat red meat, I want it to be delicious. We use our Weber very often during the summer. Perfect!
i bought the pepper mill last time you talked about it, and use it almost every day. its so nice, easy to fill, nice cracks, adjustable, and just everything about it is just perfect for a household pepper mill
I like how your videos show that you clean and put things away while preparing/cooking food. That's a great habit that I need to learn, thanks for inspiring me to want to do that lol
Kenji makes all kinds of cool exotic foods from all over the world but his biggest reaction of how good something is, is to this burger. Burgers are the king of all foods.
Its gonna be hard to top your smash burger recipe, but I like this method too. Never thought about getting 1 side charred well instead of 2 sides and drying out the burger.
I’ve been cooking my burgers on weber kettles for ages, but tonight I made them following this method and I dare say I ate the best burgers of my life. I have a few things I could still make adjustments on, but not bad at all. Really enjoyed this video. Sub’d, and liked. Thank you!
Did anyone else notice he got a fresh pickle for himself and put the one he dropped back on the tray for his wife and daughter? 🤣 Going to have to try this technique. Looks great Kenji!
charcoal burns at roughly 2000F, Propane at around 3500F, you will need a special burner for the propane, something akin to the burner used with a Wok, where as with charcoal you just need a pit.
I am a big fan of thin burgers over thick burgers. Your smashburgers were a lifechanger for me so I'll definitely be trying these out next time I have a barbecue
Made these tonight! Thanks for the video as well as article for inspiration to grill burgers in a new way. Also really liked the technique that was quick and easy to execute as well as clean up.
Ordinarily, I know you would have provided a link (likely) for the pepper grinder you mentioned. I saw the note that this is a special case, so I endeavoured to find it myself. It has proven to be as difficult as an honest-to-goodness Unicorn. Do you have a link you could provide??
I set out hamburger this morning. This looks good! We get our beef from a friend who raises cattle. It's better than anything in the store. Cheaper because there's no middleman and she takes very good care of her animals.
When do you decide to go with charcoal as opposed to an infrared grill? I noticed in your gas powered grills you almost exclusively use the infrared grill. I haven’t yet purchased a gas grill but I noticed Weber models never have an infrared component.
I tried these with 73/27 beef and the parchment paper got a little too sticky because of the extra fat. I switched to a cut open ziploc baggie and that worked marginally better but not great. I got them all smashed, and I threw them in the freezer to hopefully keep them together when they go on the grill. Only going in the freezer for about an hour.
Why have I been grilling for all these years and it never dawned on me to just make HALF a chimney of charcoal when doing things that require so little time on the grill ? Thanks for teaching this grandma a new trick!
Damn I could eat those for breakfast lunch and dinner. Breakfast: with an egg over easy in the middle. Lunch: with onion rings in the middle. Dinner: bacon and avocado with three patties and a pint of beer. Sleep for 14 hours. LOL
Does it make a difference to use the lid and cover during cooking? Also how much charcoal? Half a chimney? Do you snuff and reuse or let them burn out?
"delicious cancer" 🤣. You're awesome bud. GREAT video. Super technique. One of the best I've seen. I have respect for anyone who doesn't overcook food. I bet you don't make brown scrambled eggs either. 😎
Hi Kenji. I’ve made these several times with great success. I was rewatching the video today and I think you said you only filled the charcoal starter half way. I’ve filled mine to the top and was wondering if you want to cook hot and fast why only fill the starter half full. Sorry if a dumb question. You really inspire my cooking so thank you.
If the fat hitting the coals is what creates charcoal Smokey flavor, what’s stopping you from taking some rendered lard and periodically dripping a little on the coals as they cook? Wonder if that would work.
Dear Kenji - as an expert on burgers, what are your thoughts on the order to put sauces, cheese, lettuce, tomato etc? Does it make a big difference to flavour? Used to work in a fast food place that did top bun, sauce, tomato, lettuce, cheese, meat, bottom bun. Has anyone done a blind taste test with different orders?
Far and away the best burger place in my town is a tiny hole-in-the-wall that's been operating for nearly 80 years. Small charcoal grill built into the wall, surrounded by a diner counter and a couple of booths, making burgers exactly like this: thin, cooked quick, utmost economy of toppings(seriously, your options are cheese, ketchup, mustard, onions, or spicy mustard), served on a toasted kaiser roll with a pat of butter on top. Easily the best burger for 100 miles around.
Burger Time.
borgir
Time for burger
Delicious cancer!
There is no better time!
Biefee
You know what I appreciate about Kenji? The complete lack of pretentiousness (not that being pretentious is necessarily bad), he always makes things accessible to home a cook and is very much of the mind set “do things whatever way you like as long as you like it” it’s refreshing. Just seems like an all around good dude.
This is my first time watching him and I can see why you appreciate him by just one video. He seems down to earth and makes it seem easy and very simple than others being all other the place
No, pretentiousness is bad and those people are the worst.
Completely agree. He's so much more relatable like that and I love how he never even bothers to wear shoes. I mean why WOULD he wear shoes in his own house?!
I stopped posting things I've cooked on social media due to friends critiquing what I've made and how I make it. I really dislike that kind of behavior in people.
I should say that several of my friends work in the food service industry. This may explain why they think the way they do, but I'm just cooking for myself. :/
9:59 classic "drop a pickle, put it back in the bowl then grab another one" maneuver
@Tyler Arias Helps build the pack immunity too as a bonus!
The old "it was like that when I got here"
Why touch food contaminated, he touch a lot of things in this video
😂😂😂😂😂
Its someone else pickle now!
90% of the time I would choose two thin patties over one thick one. Love the look of these!
More surface area = more flavor
That moment when you take a bite and it’s even better than you expected it to be. I live for those moments.
True, the famous instant second bite. Just the best.
I'm 61 years old and I've been cooking outdoors since I was in my early 20's. I'm a master when it comes to ribs, brisket, pork butt, even steaks! But my burgers have often kind of sucked. Thanks to Kenji I now realize why. I was making my burgers way too thick, and it was throwing off the meat/bun/condiment ratio.
These flatter burgers, cooked lightly on one side, are fantastic!
I guarantee that David Chang has NEVER had one of these. (He recently said that all backyard burgers suck.)
UPDATE: We recently purchased a Blackstone Griddle to try Smash burgers (among other dishes). The griddle burgers are really good, and once again I prefer the meat/bun/condiment ratio of the thinner cooked meat. Here's the thing though... Kenji's burgers have a very similar taste and texture compared to Smash burgers... except Kenji's burgers have that smoky cooked-over-charcoal flavor. I love that flavor, so I actually prefer Kenji's burgers!
i love this!
Imagine you're a 4 year old eating Kenji's cooking everyday. What joy!
Spoiled for life. Not in a necessarily bad way!
i personally, when 4, would have hated it. all I would eat was bologna and PBJ's lol
ya cancer, delicious cancer
Sorry I didn't watch the full video. It was a reference.
@@ploxxybb I’m so sorry for that. Did your parents not got you to eat other things?
when kenji finally realized and peppered the other side 😮💨
I was yelling at my monitor, "KENJI!!! You didn't pepper the other side!!!" LOL
Dude I was just gna comment and ask why he didn’t pepper the flip side lol
+
@@imxjoon true!
but he forgot to salt the tomato!
I love how he picks up the fallen pickle and puts it back with the rest, then picks a different slice for his own burger! The advantages of being the chef.
Appreciate the fact that you said there was a paywall, its the little things you do in your video to make everyone's life a little easier that makes me love your channel.
This parchment paper squash, 90% cook on one side method is amazing. This is truly a gift kenji, the burgers were amazing. As much unami flavor as smash burger, just about as juicy too, without the excess fat. Thank you
If anyone is looking for a really great bun, try aldi’s brioche bun. I prefer it over the Whole Foods brioche bun.
I can confirm the ALDI brioche buns are absolutely fire
@@mentosfairy right! I buy extra and stick them in the freezer. It’s pretty much the only reason I go there .. that and their kettle chips 😊 check out their kettle chips ( I like jalapeño, bbq.. regular is good too! )
The aldi brioches are fantastic! They have an everything bagel style brioche that is my go to bun for burgers
I wandered into an Aldi recently, and I had something to put on buns at my house, holy crap these buns were amazing.
I’ve even stopped making my own buns…the ALDI ones are amazing.
Hey kenji! This past winter I saw your video about the BLT, describing it as a tomato sandwich seasoned with bacon and lettuce as opposed to a bacon sandwich seasoned with tomato and lettuce. Since then, I’ve been so excited for my local farmers market to be open so I could get some tomatoes. Today was the first thursday (farmers market day) since the farmers market season began I had work off, and I got my friends together, and made some really good blts for them! Along with seasoning the tomatoes, I gave them a slight sear in the same pan I made the bacon in. I just wanted to thank you for that interesting video, you made the BLT one of my favorites :)
This trick for making burgers by using a cookie sheet to smash a bunch on a 2nd cookie sheet is the BEST technique. I had to make 40 burgers for a BBQ and it took me a half hour rather than the hours I would have spent forming them individually. Thanks, Kenji, for this great tip and all the others you share!
That honestly looks like one of the best burgers I've ever seen. So simple, but just...wow. Great job, Kenji.
“My 4 year old can handle it probably” means Kenji had two and a half burgers
did u see the roundness of that face. at least 3
No one on youtube even comes close to you! They can have as much production value and skills as they want, there’s something special about a good ol’ Kenji video. I’ve watched every vid you’ve ever put out and i’ll never stop. An absolute OG inspiration
Its the little things that I love about your deep expertise, experience, and incredible ability to communicate. The short bit where you talked about the source of the beef, hand washing at home, safety in the restaurant, and TH-cam commenters was like an entire Ted talk in 12 seconds.
This is what I love about Kenji. This channel is so accessible to all. A grilled burger is something that I, and I would guess a large number of American viewers, are comfortable making. Yet some of the more technical Asian dishes are super intimidating to me. And yet both are easy to watch and learn at least something from.
Kenji is by far the best TH-cam cooking personality on her. Thank you sir.
I'd love it if you could do a full video on how to light a grill, cook on a grill and everything in between. Like a full grilling guide. There are so many out there but you're the only channel that explains things thoroughly - rather than trying to act like they know everything even when they make a mistake.
This may be my favorite video of yours to date. Your otherwise innocuous "Jeez louise!" Perfectly embodies the joy of cooking; more than any piece of literature or film I've consumed. Just... Made me happy, made me smile
Kenji, you've done it again, my brother. Made these tonight and they legit tasted like what Whoppers used to taste like back in the day. *Chef's kiss*
“When you’re in a hurry for lunch” fires up the charcoal grill lol
Ah, the life of a youtuber.
It takes 10-15 minutes to light up a chimney of charcoal and it took around 3 minutes to grill them. 🙄
@@HunterTinsley He's not really a youtuber in the conventional sense.
@@KingPinguofDingu About to hit 1 million subs, and uploads at least once a week. That's pretty legit. Not a knock against Kenji at all.
@@darkerthanblackk1 it takes 3 seconds to light a gas grill and a couple minutes to get it to temp. I'm nit picking sure but in a rush and charcoal just don't belong in the same sentence.
I like big burgers and I cannot lie. But your point about doubling up is solid. My whole family loved these! Thanks Kenji!
The parchment paper things you did with the patty was slick🤝
You have the same love for cooking as Ramsey, but your humility and explanations for those of us who haven't suffered for this craft only serve to elevate you, sir.
Ha! Kenji, I’ve talked about you enough to my family that my mom sent me your NYTimes article because she recognized your name. Great article, great video! My dad has been enjoying making burgers on the grill this summer, so he’s excited to try your methods out soon.
"Delicious cancer" 🙏. Kenji what's the brand of your gas grill?
How would you like your steak?
- Rare
- Medium rare
- Medium
- Well done
- Cancer
Coyote outdoor.
@@rithrius5384 I grill my steaks from partially frozen precisely so I can have it blue with the ideal dose of cancer.
@@davidturner7577 Totally doing this next time, sounds amazing
@@rithrius5384 "bloody as hell or burnt to a crisp?"
This is the absolute truth of beef burgers, thank you! Thickness is key and what great flexibility for serving size, single or double. We conserved cheese and did just one slice of Swiss between the patties, leaving the top and bottom for other toppings. Also, the bun-toasting method and doing them ahead of the beef was very useful. Great bite of food, thank you.
The grilling on one side thoroughly and flipping briefly seems so obvious now that you have said it, but it’s such a great tip!
Did Kenji not sprinkle a little salt on the tomato slice?? I never thought I'd see the day. (Looks so good ofc)
Probably salted em after slicing before we saw them on the camerya!!!
Maybe he skipped it because it's finally tomato season!
@@alicelee4756 always salt your tomatoes, in season or not.
Maybe because he salted both sides of the patty? Idk
@@TeamSlow why? so that they lose moisture? or is it a flavor thing
Okay, this is probably one of the simplest burger recipes I've ever found. I've got to try this with my wife - this seems like something she'll actually like! No crazy seasonings, no crazy combos of bread crumbs or eggs or oils, and a not at all ridiculously sized patty! Thanks for this!
I've been watching burger tips for years, and this is, hands down, the best burger I've ever seen!
You make my favorite cooking vids on youtube. I can't handle listening to anyone eating.
Kenji, your videos are great and I have learned much from from you. This is a great way to cook burgers and it essentially eliminates the concern about the doneness of the meat when the burgers are thick. My wife likes her cheese melted so I fired up the torch/flame diffuser and touched hers up. Thanks for everything you do!
The amount of knowledge i gain here is super appriciated. I work as a chef myself and the little tricks in the kitchen/easy recepies when i dont feel like cooking after work but want something thst doesnt kill me in 20 yrs.
In short thanks kenji and im looking forward to the next one
Kenji after cooking the burger: “yeah this burger could easily feed 3 people”
Tried this technique and it turned out to be the best tasting burger I’ve ever made. I didn’t even do it flawlessly, sort of overcooked it a bit, but the burger still ended up juicy and delicious. Awesome grill flavor.
Kenji's little giggle eating his burger makes me smile
I can't wait to try this. Like a smash burger with charcoal flavor.
Cancer, delicious cancer!
I tried your hamburger on pan recipe several times. The key is not over cook patties. Thank a lot Kenji! My family and I really loved your recipes and I will definitely try on charcoal as well.
Could watch Kenji cook burgers all day long! Those looked AMAZING!!! WIll be giving this technique a whirl sometime soon!
flattening them out so much and then cooking almost entirely on one side was genius, I just tried this with some ground chuck I picked up and it came out fantastic on my weber kettle. Absolutely going to be making burgers like this from now on when I want the thin/smash type.
I've been a Traeger+ user for years, but once I switched to Asmoke, there was no looking back. The precise temperature control with FlameTech patent makes a huge difference in the cooking process. And the best part? It's portable and battery-powered, perfect for my frequent camping trips. The fact that it's environmentally friendly, using wood pellets as fuel, is a major plus. But what really stands out to me is the distinct smoky flavor that the pellets bring to my burgers, taking them to a whole new level. The Asmoke Essential has truly revolutionized my grilling experience. Can't wait to try more of Kenji's recipes on it. #Asmoke
Oh this is ingenious! And yes, so often with a family, my kids are always starving, and want to eat NOW. We also limit our red meat consumption, so when we do eat red meat, I want it to be delicious. We use our Weber very often during the summer. Perfect!
i bought the pepper mill last time you talked about it, and use it almost every day. its so nice, easy to fill, nice cracks, adjustable, and just everything about it is just perfect for a household pepper mill
I like how your videos show that you clean and put things away while preparing/cooking food. That's a great habit that I need to learn, thanks for inspiring me to want to do that lol
Can’t wait to try, I’ve only ever griddled thin burgers with the good ol smash…this looks great!
Rotating the grill's grate and allowing the patties to remain in contact with grates--that's genius and so Kenji
Haha it’s just kinda intuitive!
I ALWAYS wind up overcooking because I'm afraid to undercook them. Hearing you talk about good quality meat is a really big deal! Thanks!
Kenji makes all kinds of cool exotic foods from all over the world but his biggest reaction of how good something is, is to this burger. Burgers are the king of all foods.
Man after the burger was done I was smiling so hard man I love this channel.
My daughter suggested I cook my burgers one sided years ago. One of the best cooking suggestions I've ever received!
Its gonna be hard to top your smash burger recipe, but I like this method too. Never thought about getting 1 side charred well instead of 2 sides and drying out the burger.
I do mine super thin as well, but in a cast iron and add paprika and garlic powder and mix the seasoning into the meat before crushing.
You just changed my idea of hamburgers! Never thought of doubling two thin patties instead of my usual super thick patty! Thank you, Kenji!🥰🥰🥰🥰
"Great burger" lol! That made my day to see and hear how much you loved it!!
Kenji totally knew all along he was gonna get a double burger :-D
Looks amazing!
NEW KENJI!!! LETS GO!!!
I’ve been cooking my burgers on weber kettles for ages, but tonight I made them following this method and I dare say I ate the best burgers of my life. I have a few things I could still make adjustments on, but not bad at all. Really enjoyed this video.
Sub’d, and liked. Thank you!
Have to agree about theUnicorn pepper mill. I love mine!
Did anyone else notice he got a fresh pickle for himself and put the one he dropped back on the tray for his wife and daughter? 🤣 Going to have to try this technique. Looks great Kenji!
Unrelated question. Have you/food lab done anything on the differences in egg wash? (I.e. with water or milk or just yolk, etc.)
I watch this video regularly for its therapeutic benefits.
The way you went in for that second corner bite, that was delightful sir 🤘🏼
I could eat a full course delicious meal, watch one of Kenji's vids, and be hungry all over again!!
Made these last night using 5oz patties. Came out perfect. Thanks!
charcoal burns at roughly 2000F, Propane at around 3500F, you will need a special burner for the propane, something akin to the burner used with a Wok, where as with charcoal you just need a pit.
I am a big fan of thin burgers over thick burgers. Your smashburgers were a lifechanger for me so I'll definitely be trying these out next time I have a barbecue
Once again youve outdone yourself
This guy got some good vibes love the show these look amazing
Made these tonight! Thanks for the video as well as article for inspiration to grill burgers in a new way. Also really liked the technique that was quick and easy to execute as well as clean up.
That little side piece of your grill that you used on the buns is badass!
For anyone looking, that's the drop-in griddle from Coyote Outdoor. Kenji's grill is a Coyote.
Dude I love the way you explain your process.
What are the hexagonal/trapezoidal plates for condiments?
I found them on Amazon. Just search hexagonal serving tray
Nice work! I like the plates that you have the pickles, onions, tomatoes, and cheese on.
Ordinarily, I know you would have provided a link (likely) for the pepper grinder you mentioned. I saw the note that this is a special case, so I endeavoured to find it myself. It has proven to be as difficult as an honest-to-goodness Unicorn. Do you have a link you could provide??
I set out hamburger this morning. This looks good! We get our beef from a friend who raises cattle. It's better than anything in the store. Cheaper because there's no middleman and she takes very good care of her animals.
I'm pretty jealous right now haha
When do you decide to go with charcoal as opposed to an infrared grill? I noticed in your gas powered grills you almost exclusively use the infrared grill. I haven’t yet purchased a gas grill but I noticed Weber models never have an infrared component.
I tried these with 73/27 beef and the parchment paper got a little too sticky because of the extra fat. I switched to a cut open ziploc baggie and that worked marginally better but not great. I got them all smashed, and I threw them in the freezer to hopefully keep them together when they go on the grill. Only going in the freezer for about an hour.
When I worked at McDonald's in the late 60s burgers came packed in 10 Lb boxes which contained 101 patties. Each patty weighed 1.6 ounces.
Why have I been grilling for all these years and it never dawned on me to just make HALF a chimney of charcoal when doing things that require so little time on the grill ? Thanks for teaching this grandma a new trick!
Damn I could eat those for breakfast lunch and dinner. Breakfast: with an egg over easy in the middle. Lunch: with onion rings in the middle. Dinner: bacon and avocado with three patties and a pint of beer. Sleep for 14 hours. LOL
That’s what I’m talking about.
Does it make a difference to use the lid and cover during cooking? Also how much charcoal? Half a chimney? Do you snuff and reuse or let them burn out?
"delicious cancer" 🤣. You're awesome bud. GREAT video. Super technique. One of the best I've seen. I have respect for anyone who doesn't overcook food. I bet you don't make brown scrambled eggs either. 😎
I would have never thought of hearing the words "delicious" and "cancer" in the same sentence. Thanks Kenji
This is literally how I like my burgers. These are the best
If u watch kenji with ur phone rotated 180° but keep the same orientation it is a truly surreal experience
Hi Kenji. I’ve made these several times with great success. I was rewatching the video today and I think you said you only filled the charcoal starter half way. I’ve filled mine to the top and was wondering if you want to cook hot and fast why only fill the starter half full. Sorry if a dumb question. You really inspire my cooking so thank you.
Now that's a burger sir! Always a pleasure watching
If the fat hitting the coals is what creates charcoal Smokey flavor, what’s stopping you from taking some rendered lard and periodically dripping a little on the coals as they cook? Wonder if that would work.
You have such lovely, interesting, and easy to follow videos, thank you
I tried to make smash burgers on the grill, but it went right through the grates onto the charcoal. What am I doing wrong? 🍔
Everything
Perhaps your patties were too warm?
I think you need a grate / tray that doesn’t allow burger to be pushed through 😂
My dad taught me the “cook it 90% through on 1 side” method
Dear Kenji - as an expert on burgers, what are your thoughts on the order to put sauces, cheese, lettuce, tomato etc? Does it make a big difference to flavour? Used to work in a fast food place that did top bun, sauce, tomato, lettuce, cheese, meat, bottom bun. Has anyone done a blind taste test with different orders?
I made this and everyone loved it. Thanks! 🙏
I need to know the details on how you made this table. I know you briefly discussed it in an older video, but it's so brilliant and I need to make one
Far and away the best burger place in my town is a tiny hole-in-the-wall that's been operating for nearly 80 years. Small charcoal grill built into the wall, surrounded by a diner counter and a couple of booths, making burgers exactly like this: thin, cooked quick, utmost economy of toppings(seriously, your options are cheese, ketchup, mustard, onions, or spicy mustard), served on a toasted kaiser roll with a pat of butter on top. Easily the best burger for 100 miles around.
Please tell me you have a video coming out on how to cook with your chimenea! Also looking forward to an update on your Anova combi oven. Cheers!
Felt like I needed to be 18 or older to watch this after he took a bite at the end. They look great! Can’t wait to try it this way