Burger Recipe-Hamburger Recipe-Burger Recipes-Hamburgers-2

[rangikusboy]

So much wrong going on... nonstick skillet at high heat, smashing those poor burgers, using a metal spatula in a nonstick skillet... so many basics violated.

[johnk6749]

@rangikusboy Exactly my thoughts. Real men use cast iron and don't touch the burgers until they are ready to flip.

[antiquestranger]

I have never fathomed the springy flavor of spring onions or green onions on a delicious burger. I'm sure that twist is to die for -- at least for me anyway. If that cheddar cheese is as sharp as it looks I wouldn't need to melt it on the grill nor at dill pickles like I normally like. This looks really tasty.. Can't wait to try it out.

[dragonflychainsaw]

hell no i have cooked burgers for years you do not squeeze the meat you want them to be juicy you are no cook

[zeroforever100]

it is not kosher!!! :)

[HardKnoxification]

Im just saying that pressing the burger to take the blood out is nonsense, the juices in the burgers ARE the mix of blood, fat and the flavour of the meat, pressing the burger will just waste them

[g3no11]

i touched my self inappropriately while watching this video

[oxxadamxxo]

Watching this video just reminds me that I'm hungry!!

[polloalforno]

Don't burn the oil!

[rtqj7109RT]

just a Question. When you squeez the burger on the pan doesn't the juice come out of the meat?

[ChefsTips]

@rtqj7109RT Yes it does, to a point... what I am doing there is pressing the blood from the meat to bring it to the well done stage. Some juices will be lost, but mostly it is the blood that is pressed out. You still end up with a burger that is plenty moist & juicy.

[openuniverse2003]

@ChefsTips It's NOT blood! It's water with muscle tissue. All the blood gets drained out when they slaughter the animal.

[iTzzEuphoriaaaaaa]

Why do gourmet chefs always cook burgers in pots ?

[Bebopopotamus]

@iTzzEuphoriaaaaaa Cause they know what they're doing....

[dragonch]

ok rule number 1 no pressing on the burger that's just a crime rule 2 if you want the shape before you cook it press the middle of the meat with your thumb.

[lortallica]

come on man.

you f++++++ pressed out the heard and soul of that burger

dont do that agian ever

[MoPandaX2]

YUMMY!

[NigelGriff]

I stopped watching when he pressed down, thats fucking ridiculous. The blood is part of the juices, all it does is add to the flavor. If you want a dry burger, press it down.

[teddyvo2000]

YOU DONT SAY ANYTHING ABOUT HOW U SEASON THE BURGERS.

[mesa134]

that was like three table spoons of oil i think

[ChefsTips]

@mesa134

2 is just about right

[redneckboy6983]

question do you have to add oil to pan? it already has it own fat?

[ChefsTips]

@redneckboy6983

Ad about 2 table spoons of oil to the pan, the meat itself will release fats as it cooks out. But you need the oil to begin the sealing process.

[tinfoilandy]

Hey, question! How high heat should the stove be turned on to?

[ChefsTips]

@tinfoilandy

Hi, to obtain the initial sealing of the meat you will need to have the heat up high and then lower it slightly once you have the required color on the meat.

[ChefsTips]

@tinfoilandy

To start get the pan smokn, so get the heat as high as you have

[iTzzEuphoriaaaaaa]

Lol tbs and a half more like half a cup

[mastaloui]

How many people are going to repeat what others said ?

I think he knows by now what not to do with the burger...

[ChefsTips]

Hi Mastaloui....... Thanks for the reply. It seems that people are getting freaked out by "The Pressing Of The Burger" Just to clarify, any meat that is being grilled or fried can be pressed. Why ? Chefs do this to speed up the cooking process. As you press on the meat it pushes the blood and yes some of the natural moisture of the meat out. This the item being cooked goes from rare to medium rare to medium to medium well to well done. Hope this clears things up a bit :-)

[henk8791]

Don't press the meat

[ayinozendy]

Why is your stove glowing?

[alann626]

you shouldnt press the meat > . <

[nasurdan]

lol dude that a heart attack waiting to happen.., but it looks so warm and inviting Let me have a bite :D

[manuel8200]

too much oil

[daeGamer]

every video i saw about burgers is like 4 minutes long, but the result is an ok looking burnt as hell burger, when i grill they are on them for like 12 minutes. on low medium heat. but when they are done they arent burnt at all, and the juices are still in it

[BiGorilla420]

never press the burger down that lets all the tasty juices out instead try scoring the top with a knife so that it looks like a tic tac toe . that keeps your burger from turning into a big meatball .

[TheSorrowR]

sry for my stupid question but u use 100% pure beef no pork right?

[ChefsTips]

@TheSorrowR

Yep use 100% beef......try to get a little fat through the beef.........this will give the juicy element to it.

[freegame100]

@TheSorrowR he use steak

[sissywimpypanzyboy]

NEVER press down on your burgers with a spatula folks... Yes, You WILL lose the juices and this will cause you to have a dry burger. Come down south, we'll show you how it's done slappy.

[RippDrive]

Lordy I don't know what sort of meat you are buying but I'm concerned. I've NEVER seen ground beef bleed. Maybe a drop or two on the butchers paper but certainly not enough that I can(or would want to) press it out of the meat.

[rexwooo]

thats it let all the juices out by pressing down on it after you just seared it to keep them in lol

[xhyosukx]

The sear doesn't seal in juices it just creates more complex flavors. You should learn your stuff in detail before you try to teach someone about it.

[Rumrunner7777]

Great to see someone not afraid to let the pan get hot. Your experience deserves a thick gauge black steel pan my friend.

[S3HSIM]

dunno what you're all talking about. i'd still eat it

[KyleWPeterson]

One star for pushing down on the burger.

[dzihouchan]

Don't press the burger! It squeezes out the juices..

[pakis10e]

I agree with you (@dzihouchan)

[REDMAN4701]

you never press a burger down with a spatula while its cooking. It makes lose all of it's moisture and juices.

[robfromdublin]

You tell them my Irish Brother.

[JimmyMacJones]

You melt the cheese and put it on a bun. I don't need to see any more. :-)

[ghidfg]

put the cheese on first so it melts

[Princ3Ch8rming]

@ghidfg Try cutting the burger in half, insert the cheese then put the burger back together and then cook it... it taste sooo much better with the melted cheese in the inside...:)

[jakenebs]

there really cheap

[ChefsTips]

yes ...... & they taste great :-o)

[jakenebs]

well cheese bad 4 u, burger bad 4 u :o

[Amoney100]

@jakenebs no its not who lied to you

[irateurtube]

2 prevent ur burgers from rounding like a meatball, press ur thumb 1/4" down into the center of the raw patty. Pressing the burger during cooking, will release the juices inside. Which will cause your burgers to be dry. At least use Season-All in place of salt & Montreal Steak Seasoning in place of the pepper. If ur not using a grill, add liquid smoke to the meat mixture.

[ChefsTips]

I have already said this in a an earlier video about using your thumb............pressing prevents shrinkage...........as for the chemical seasonings .............not to sure about that.

[krazyal31]

your not supposed to press them gets rid of all of the juices and fat and flavors

[ChefsTips]

not quite........pressing speeds up the cooking time & also if done correctly keeps a moist burger as well as a bun that does not fall apart due to a fat laden burger been soaked up by the bun or bap.

[mintyhero]

@krazyal31 <-- is right

you're not supposed to press them....especially if you go through the trouble of "sealing" the flavor in at the beginning... kind of defeats the purpose ... because yes... that stuff that's sizzling is all the flavor =O

[ChefsTips]

Hi Abudobaib,

Very simple, you have the pan to hot.........what you need to do is heat the pan for about 3 minutes before you put the oil or burger in. You will know when the oil is at the right temperature when it spreads out from the center of the pan to the sides. There should be no smoke, then after the meat has been browned, turn the heat down by 1/4. That will sort out the heavy smoking for you.

[abudobaib]

Thanks :)

[Bora199420]

You know most people say don't press the burgers while it's cooking is that true because I press mine as well.

[ChefsTips]

It depends on how quick you want your burger to cook. A lot of people seem to think that by pressing the burger you are "Squeezing" the "Juices" out of it. What you are actually doing is pressing the "Fat" from the meat out. As fat has a low melting point,it is the first to become a liquid. You can press enough of the fat out & still maintain a moist finished burger cooked to exactly how you want it & the same principle applies when your cooking a steak.

[mvbeckril]

Wrong! and it's spelled "you're".

[ChefsTips]

Hi Misslaya,

The seasoning is always very simple when you are using a quality meat.

Just use straight forward finely ground black pepper & fine sea salt, if you cant use that ordinary table salt will work just fine.

Use a mix of 2 salt to 1 pepper, so 2 tea spoons of salt & add 1 tea spoon of the black pepper. Now if you wanted to fire things up a bit you can add 1/4 of a teaspoon of chili powder ( smoked if possible ) Then mix it all together & season...hope that helps :-)

[Bora199420]

You know most people say don't press the burgers while it's cooking is that true because I press mine as well.

[Misslaya617]

Please tell me , what did you use to season them ?? P.S great!

[111beauty4ever]

thats alot of table spoon and half

[ChefsTips]

HI 111beauty4ever..........thats how it works.

[111beauty4ever]

hehe..okay thanks..i just try that today..my husband love it..

[holysmokk]

Brilliant., thanks so much. Can't wait for some more lessons.

[ChefsTips]

Thanks Holy Smokk.........there is a bunch of new ones on the way. I am just finishing them off.

[WerdnaFaz]

i can smell it

[moonrules]

"Searing" doesn't keep juices/flavor in. This is a widely believed myth about the searing process.

"Even though some people believed that searing locks in the moisture or "seals in the juices" of the food, it has been scientifically shown that searing results in a greater net loss of moisture versus cooking to the same internal temperature without first searing."

Searing does however help with the carmel and browning process if you are going for that taste, but it doesn't "lock" in flavors.

[ChefsTips]

Moon Rules....You raise some interesting points....searing also covers things such as presentation, keeping a specific shape if required. But good & valid points that I will do some research on.

[Paperbutton9]

Yeah I believe I read that in Popular Science.

[xwawas]

so what would ur suggestion be? what should i do then?

[ChefsTips]

Hi Xwawas,

Panfried would be my choice by far........but of course you just cant beat the BBQ for flavor.

[xwawas]

erm shouldnt burgers be on buns?

[Reqrezentin]

This is SMOKIN

[sherwinskaterboi]

thanks

[TheRealBeeQue]

mmm makes me hungry.

[axeman218]

ahhhhhhhhhhhhh WHY DOES EVERYBODY THINK YOUR SUPPOSED TO PRESS ON A BURGER AND I THOUGHT YOU ACTUALY KNEW HOW TO COOK A BURGER when i see somebody press on a burger it makes me want to cry lol...all it does is makes the juices run out and makes your burger dryer then it would hvae been so many fools ruin burgers by pressing on it omfg sooo soo sad

[ChefsTips]

Hi Axeman,

It depends on how quick you want your burger to cook. A lot of people seem to think that by pressing the burger you are "Squeezing" the "Juices" out of it. What you are actually doing is pressing the "Fat" from the meat out. As fat has a low melting point,it is the first to become a liquid. You can press enough of the fat out & still maintain a moist finished burger cooked to exactly how you want it & the same principle applies when your cooking a steak.

[FF8Forever]

could u use bbq instead of worchester

[ChefsTips]

Hi FF8,

Yes you could use BBQ, but it will give a slightly sweeter flavor to the burger.But yes absolutely you could use it.Thats what cooking is all about ;-)

[FF8Forever]

ok good thx im only 13 but i really want to take up cooking it just facinates me

[ChefsTips]

Well Aaron keep going the way your going & you will have no problems at all !!

[Paulpunkrocks]

To get the burger to not shrink up, just prepare the meat where the middle is thinner then the outside... it works!

[brocbefart]

good stuff

[Groom117]

lol i cant belive im watching this! How to frie hsmburgers! THANKS ALOT MAN

[Robotaliens]

You use a cup full of bread crumbs and 3/4 of a beaten egg to keep the burgers together whilst cooking. Jamie Oliver to the rescue!

[ChefsTips]

Hi Robotaliens,

There is no need to use crumbs or egg if you get the mix percentages right. Using crumbs & egg is for larger mixes where you are making a lot of burgers. & I would not use an egg for the smaller mix as it will just have the same effect. Fresh white bread crumbs only & gage by hand the dryness of the mix.

[xwawas]

when do u actually use eggs or bread crumbs?

[ChefsTips]

Hi Xwawas

In the recipe that is here...I do not use any bread crumbs or eggs as the mix itself is wet enough to be able to make good burger patties.just follow the video & you will be fine.Burgers will fall apart when cooking if they are to wet.The reason chefs use crumbs & eggs is to stretch the amount of burgers that they can get out of one batch. (ooopps trade secret exposed)

[xwawas]

nah thanks alot i'll favourtie this recipe and make it today ^^

[xwawas]

which is better grilled or pan fried? is there any difference?

[ChefsTips]

Hi Xwawas

You can actually start the burger in the pan & finish it on the grill. This is the most straight forward way to do it.But dont forget the key is Very High Temperatures for the best results.

[sicklypathetic]

how do you make the patty not to break apart? i tried thisa couple of time but it broke apart. its so frustrating.

[ChefsTips]

Hi SP

If the patty is falling apart on the pan,the actual burger mix is to wet. Cut back on the amount of mustard etc or you can also add fresh bread crumbs to soak of some of the moisture. The mix should stay together for you then. Let me know how you get on?

[ChefsTips]

Hi Papercuts

You press the thumb into the burgers before you put them onto the pan...or as I did flatten them extra thin & they will shrink into shape.

[papercuts777]

NEVER,NEVER press the burgers. That blood u talk about is Flavour! Ur defeating the 'searing' process. But, otherwise, well done.Very nice condiment selection. 5/5

[sonicfreak88]

i love hamburgers thats my faverite food of all time!!!!!!YUM

[jaspurgaard]

i didnt add bacon, but it was really tasty though :) Had to save some calories hehe :D

[Pitraptor]

I watch this stuff to kick off my morning :)

[DBrownofdc]

this is awesome

[lilshortdudetp]

ooooo that looks good

ima try that one day

[coltrobin]

I subscribed... Nice hamburgers ;) make some more food recpies!

[ChefsTips]

Hey Coltrobin

More vids on the way!

[wanteddesperado96]

i subscribed. damn im hungry

[ChefsTips]

Welcome Wally....Thanks for subscribing

[wallymacmarty]

nice  i scscribed cause i love to cook

[galbas6]

was that ham you put on near the end?? if it is that is a new and tasty sounding concept to me. i will have to give that a try

[ChefsTips]

Gal that was smoked bacon on the top....if you have never tried that before.....treat yourself!

Chef

[ChefsTips]

Zack Hope U njoyd!

[zackodom]

Thanks Mate.

I just made these for a luncheon!