How to Grill Burgers (That are Big on Flavor, Not in Volume) | Kenji's Cooking Show
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- เผยแพร่เมื่อ 24 พ.ย. 2024
- This video is based on my New York Times recipe about how to cook thinner burgers with big, juicy, grilled flavor: www.nytimes.co...
(There's a paywall, sorry. The food section helps pay for the newsroom and good journalism needs all the help it can get.)
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!
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.
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?
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
“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
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 :)
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.
That honestly looks like one of the best burgers I've ever seen. So simple, but just...wow. Great job, Kenji.
“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.
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 can't wait to try this. Like a smash burger with charcoal flavor.
Cancer, delicious cancer!
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.
The parchment paper things you did with the patty was slick🤝
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!
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*
I like big burgers and I cannot lie. But your point about doubling up is solid. My whole family loved these! Thanks Kenji!
"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?"
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.
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.
Kenji's little giggle eating his burger makes me smile
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
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.
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
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
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!
Can’t wait to try, I’ve only ever griddled thin burgers with the good ol smash…this looks great!
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 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
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!
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.
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!
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've been watching burger tips for years, and this is, hands down, the best burger I've ever seen!
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 watch this video regularly for its therapeutic benefits.
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!
You make my favorite cooking vids on youtube. I can't handle listening to anyone eating.
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.
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
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.
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'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
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.
Could watch Kenji cook burgers all day long! Those looked AMAZING!!! WIll be giving this technique a whirl sometime soon!
NEW KENJI!!! LETS GO!!!
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
You just changed my idea of hamburgers! Never thought of doubling two thin patties instead of my usual super thick patty! Thank you, Kenji!🥰🥰🥰🥰
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.
Once again youve outdone yourself
Kenji totally knew all along he was gonna get a double burger :-D
Looks amazing!
This is literally how I like my burgers. These are the best
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!
Man after the burger was done I was smiling so hard man I love this channel.
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.
My dad taught me the “cook it 90% through on 1 side” method
Made these last night using 5oz patties. Came out perfect. Thanks!
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.
The way you went in for that second corner bite, that was delightful sir 🤘🏼
Not only is this man a genius... he's a god damn national treasure.
"Great burger" lol! That made my day to see and hear how much you loved it!!
I could eat a full course delicious meal, watch one of Kenji's vids, and be hungry all over again!!
Have to agree about theUnicorn pepper mill. I love mine!
I would have never thought of hearing the words "delicious" and "cancer" in the same sentence. Thanks Kenji
Maybe it's weird to notice, but I love those little side dishes. They remind me of some block toys we had at my elementary school. I'd spend ages making kind of "mandala" designs before I even knew what that is. Very nostalgic.
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.
If u watch kenji with ur phone rotated 180° but keep the same orientation it is a truly surreal experience
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.
Great transition to the grill
Damn that looks tasty! I'm a ketchup man myself, so I'd need to ixnay the mayo but I'm definitely going to try this the next time I grill.
Oh and I started salting my tomatos, night and day difference, so thanks for sharing that tidbit!
This guy got some good vibes love the show these look amazing
Nobody:
Kenji: Mmmhmm! This IS a tasty burger!
haha I'm just imagining his wife inside, looking out the window as he says "hehe, alright, should we go for a bite? *chomp*" to no one.
Mind if I have some of your tasty beverage to wash it down?
Big kahuna burger
Dude I love the way you explain your process.
I appreciate these vids cuz ur like the dad I never had 😢
Thank you! Making these tomorrow again for a crowd!
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
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!
I made this and everyone loved it. Thanks! 🙏
that looks like a fast food burger, but in the best way possible. i think i will be adopting this technique
I was just lamenting that I always have to keep washing my hands when making burgers, and this parchment trick is perfect.
This is how I’m doing my burgers from now on. Thanks
Thanks! I needed this. The smaller burger has always eluded me.
❤️
You know, if it weren’t five o’clock in the morning and I weren’t lacking just about everything in this video, I would totally make that.
Big "if" lol
Yeah, if I had the ingredients, a grill, and the ability to cook, I'd totally do it.
One of the best burgers I've ever had. The char flavor put it slightly ahead of a homemade smash burger for me.
It's not just about environment or health, small burgers have better balance of ingredients and are easier to eat
Appreciated this recipe. I've been finding that I've enjoyed really delicious smaller burgers more than the huge ones. Better on my stomach, too.
Nice work! I like the plates that you have the pickles, onions, tomatoes, and cheese on.
"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. 😎