Hamburger-Hamburger Recipes-Cheese Burger-1

[bluebelt2010]

you suck you talk way too much buddy just trying to find a quick recipe to make a dam good burger patty and all i hear is talking shit save it

[Aureas86]

Oh jeez, you got me hungry.

[TheBug1961]

Something to think about before you eat a burger.

"pink slime is made from the fatty sweepings from the slaughterhouse floor, which are notoriously rife with pathogens like E. coli 0157 and antibiotic-resistant salmonella. Once swept up, the scraps are sent through a series of machines, which grinds them into a paste, separates out the fat, and laces the substance with a mixture of water and ammonia (ammonium hydroxide) to kill those pathogens"

Since the FDA takes payoffs they allow anything

[Orgysauce]

750ml of lortab, broken jaw. liquid died for 2-3 months. and here i am. Watching food videos on youtube... damnit...

[gotohell714]

QUESTION FOR CHEFS!

i invented a new kind of hamburger and don't know what to do wit it. Can somebody point me in the right direction? i think i need somebody with a place already, maby [sic] near a college.Any idears? [sic, harvard style]

big money in the burger biz.

[antiquestranger]

This burger looked delicious! I'd love to eat it. I'm a little confused though. Why was I taught to use egg to "hold the patty together"? Also, why are we patting the patty down in the skillet, I understand the philosophy with this lesson but is another chef going to hit me on the wrist for "pushing all the juices out" the burger? There were two sauces in small cups, are they absolutely necessary?

[iainlbc]

honestly you work with your meat way too much. you should work with it as little as possible to mix things and gain the shape of the burger. The tighter you pack it the less tender the burger is going to be. Also you should not use 100% chuck (most common ground beef). Use 60% sirloin, 20% brisket, 20% chuck 80/20 from a good meat market. I avoid adding egg as its not needed to hold good meat together and it will only increase density and decrease tenderness. Just pepper before, salt after flip

[thedogsofbacon]

i hate it when people don't put anything at all in their burgers

[wallnuts1982]

Put the meat and spice and other swag in a mixer and beat! shape and cook works for me every time no floppy crumbly burgers p.s this guys a m,.ff

[antonioj123]

You can ask his audience, on second thought, no you can't, most of his audience is created in post production.

[NETWizzJbirk]

You should use dry mustard & add some onion powder & add a little liquid smoke.

[MrDjc1970]

im no chef hence why im here but even i know an egg is added to hold the meat (burger) together lol.

[SeattleMark1979]

@MrDjc1970 no, you start adding too much crap like an egg and you're making meat loaf not hamburgers.

[MrDjc1970]

@SeattleMark1979 well i made some with and some without an egg and i'll stick to using the egg as the others fell apart, but thx for ur CRAP comment. lmfao

[wshbella]

cooking & eating & lose weight at the same time!!

how to cook chinese food the easy way,enjoy delicious food and lose weight at the same time!!

[100PercentTHCfilms]

isnt 90 percent lean? the best hamburger meat?

[SeattleMark1979]

@100PercentTHCfilms yes, 90/10 is lean, no... not the best... 80/20 ground chuck is the best

[soundbeans]

GO ON DA BOYO

[l00072878]

skerries accent??

[fozzyfloww]

actully,don't mix the burger with your hand,it's will melt the fat and make your burger dry..that's not good

[HardKnoxification]

@fozzyfloww

You can, you just can't squezze much

[SeattleMark1979]

@fozzyfloww wrong

[fozzyfloww]

@SeattleMark1979 no I'm not wrong,even you ask chef gordon ramsay..

[etong2002001]

Nice recipe, though I know some cooks like to mix a raw egg into the beef mixture. What's your opinion on it?

[ermonski]

as Jules Winnfield once said... "mmm, mmmm! This is a tasty burger!"

[MrZeppelin1988]

What do you mean by straight in? I always thought you had to throw the ketchup in at an slant angle of 43 degrees to get the best texture..

[l3thalboy98]

why do they call it ham burgers when its beef

[Jaggitera]

13 people who disliked the video puted a full bottle of vorchestire sause and tabasco and get poisoned))))) Great recipe! Thanks!

[jacksonfender]

i didnt like your english accent

[TwoCentsShow]

The Two Cents Show just uploaded a new life lesson about burgers! Czech it out!

twocentsshow on youtube

[gardini100]

looks like mine recipe ...but if im the mood i spice them up with some fine garlic and onion minced and some heat from chili ....but as we say we play around with taste :)

[Ble3D]

lol I usually add the whole bottle of tabasco

[q8smiley]

burgers are thinly formed

[ChefsTips]

Thanks.... We will be in Galway later this year doing some cookery demos. I will let you know when were going to be there :-)

[xxSwalsh64xx]

@ChefsTips thx dude

[coopiero1]

@ChefsTips POTATO!

[xxSwalsh64xx]

Typical Irishman thumbs up, I'm from Galway

[ChefsTips]

@xxSwalsh64xx Thanks bro... we will be in Galway later this year doing some cookery demos, I will let you know here when we will be there ! :-)

[ReijiNakashi]

can I add any mustard or only dijon???

[ChefsTips]

@ReijiNakashi, Hi, No you can add any mustard that you want. But just remember of the heat of the mustard. I use Dijon because it is delicate and with the addition of horseradish a strong mustard can over power the flavour that your trying to create. The ingredients are meant to enhance the flavour of the burger, not overwhelm it. Keep that in mind and you will be fine !

[hardgaymania]

@ReijiNakashi yeah you can !

[chanie06]

Ummm how many ppl thought that he put more than a dash of worcester sauce in hamburger meat!!!!

[tangkag879]

low fat meat=boring burger medium fat meat= great burger high fat meat= EXTREMELY TASTY BUT EXTREMELY FATTENING BURGER!

ur wrogn in choosing meat

[Kuppz5]

Dijon Mustard and Worchester sauce , he knows what hes doing :) reminds me of the burgers Gordon ramsey made in a Kitchen Nightmares episode ;)

[bdjoe3]

ma ma ma my mamma says when you make a hamburger you have to make the patty thicker in the middle

[crakahjak7]

4 drops of tabasco is nothing to someone from Louisiana (or any other Southerner in the States). "Don't go too heavy handed..." Psht!

[NyulaRaeGlamour]

sometimes i make hotdogburgers, make the meat look like hotdogs lol

[lewdi333]

Is it just me or did he press too hard/was too rough with the burger? Perhaps overmixed it?

[MrMcflurry2]

get grass fed beef its beter

[philipvanr]

Website doesn't work :-/



[halfbreed02]

TEXAS PETE hot sauce is the only hot sauce worth using, for anything.

[MrMangini]

dude weres the onion!

[glasswings21]

@MrMangini yup that's exactly what i thought when he finished adding ingredients i was still wondering that where's the onion and it kept me thinking its coming,its coming but it never did ....:) well how does the hamburger recipe go complete without the hint of onion i have never seen one without but may be something new he tried well then i wouldn't call it a hamburger it was something else may be.:)

[nataslider]

heya good vid um when i make home made burgers the patties always breakup when cooking do i add more egg to the mix??or will sauses do it??any help be ill be greatful

[merragspy]

cool

[eFFectGoneWild]

Hello ChefsTips :) i just made the burger and i have to say it was really good :) good and Juicy. I like the fact u tryed mustart, and kepchup :p!! 5/5 :)!

[GroovyThanx]

by the way have you tried cooking french fries?

[GroovyThanx]

I made the best double cheeseburger recipe on microsoft word and its way better than this stuff.

[Acrylicbeast]

@GroovyThanx Post it :)

[TheEnigma7111]

lmao what?

[raheemisbad]

Hi There Cheftips i am enjoying your videos and i am now subscribing! I am from england and i want to say that your voice reminds me of that comedian that does mock the week, the host lol anywayz keep up the good work!

[ChefsTips]

Hey Raheem, Welcome !!!

Thanks for the comparison ;-)

[IronicusPaladin]

@raheemisbad Hahahahaha I was thinking the EXACT same thing! Dara O'Brien is awesome!

[jettjustin6969]

I am absolutely making these burgers at the end of this week. I have already made the trip to the grocery store and picked up the Tabasco* Sauce, Dijon Mustard, Ketchup, Worcestershire Sauce, Extra Sharp Cheddar Cheese, Center Cut Bacon(Because I'm making Bacon Cheesburgers...), and 93/7 Lean Beef. My question is this - Can you substitute seasoned salt for the table salt & could I use a drop of that Liquid Smoke* Cooking Sauce right on the meat before I cook it?

[ChefsTips]

Hi Justin.......Absolutely you can use seasoned salt.....no issues.....as for the liquid smoke....just lightly brush it on before cooking & it will be just fine. Enjoy !!

[b03li]

call of duty

[coolbandit111]

Put pepper 2 to 1 salt. I think.

[robotman5]

Thanks Chef

[Logical1313]

Yeah its called Worster Sauce, Worcester sauce, or the real name, Worcestershire sauce, classical English sauce :) Lots of flavors :)

[ChefsTips]

uuummmmmmmmmm..........OK !

[ChefsTips]

Its called a no egg...... no onion......... no cracker burger

[ChefsTips]

Your having a laugh here now ........right !!!

[oldskoolcity]

What kind of burgers are those , you did't add any egg , no fine diced onion , and no crushed crackers

[chopchewey]

When you use good meat, you don't need to use "any egg or crushed crackers" that take away from the flavor, to help stop your burger from crumbling. because thats what those are for.

[oldskoolcity]

Sorry buddy but those ingredients add flavour to burgers the rest of the world agree's with me on that one.Try it you'll love them

TO EACH HIS OWN...

[ratmq]

Shouldn't over-mix the meat like that.......Makes it tough as hell.

[poshablyposh]

true...

[andydo2007vietnam]

This video is not professional 1!!

[poshablyposh]

haha...lol...i just surprised by the 1 in the sentence...this reminds me of singapore....where im living now...even though im nt 1

[jonybeam]

Yeah right and i live in antartica.I've been in Jakarta 14 years and i know a liar a mile off

[poshablyposh]

what? you think im lying. im a singaporean pr. if you dont know what that it,go check it out.get your facts right first.

[bluvslou]

a fort mrs doyle did the hard work . lol just kiddin chef nice recipe . i have made many of these but never used dijon mustard or wusta sauce but it all looks good . nice 1 (Y)

[haz0510]

can you put the recipe at the description; so we dont have to write what the ingridients; just have to copy paste

[jettjustin6969]

you're complaining about writing down the ingredients, but you managed to salvage enough precious time to slap a comment up here... Copy and Paste that...

[ChefsTips]

The sauce is called "Worster Sauce"

[wtf26080]

what was the sauce called?

[hourglassbyrejection]

I'm going to make one tonight! Looks dee-lish!!:)

[NintendoPlayBox360]

Hi man , i just tried your burgers and they are amazing ! Thanks

[ChefsTips]

Good Stuff !!

[nrich67]

if you don't know hot to cook a burger... well you're lost

[Reqrezentin]

This is good. I usually get the butcher to mince the beef from a nice leg.

I am gonna try this tomorrow

[sedicirich]

note: worcestershire - war-ses-ter-shire.

Have you ever experimented with different fat content. I think commonly beef quality is attrbuted to low fat conent but I think water content is what supermarkets add to cheap beef.I may try the butchers to grind different fat content with a good cut. A good burger is worthy of any menu I think.

[ChefsTips]

Hi Sedicirich,

Thanks for the comment....as far as fat content goes, fat is required to help..

1) Cook the burger

2) Flavor the burger

3) Retain an over all moistness to the meat itself.

As far as the fat itself goes...there is also different qualities of fat. As a rule of thumb the best fat ( if you can say there is ;-) is creamy in colour.

[ChefsTips]

It renders or breaks down more easily & this is usually found from around the kidneys up to the top of the sirloin. But what the supermarkets tend to do is use the cheaper cuts of beef & mix the lower quality fat through them. The result is a burger that tastes like cardboard. The usual amount of fat to meat ratio (good quality) should be about 95% meat 5% fat. By the way if you have a choice of the beef that you can use for your burger...

[ChefsTips]

you should always go for the Shin Beef as its one of the most worked areas of the animal & as a result one of the most flavorsome ...hope that helps

[xwawas]

could u explain the recipe for me? i cant seem to understand..

[xwawas]

ChefsTips,

erm im planning to make a american cheeseburger but the meat what do i add in>? could u tell me i cant seem to be able to find good recipes

[ChefsTips]

Hi Afrinux...

OK 2 things may have gone wrong

1) the mix may have been to wet..as in you may have added to much of the other ingredients.

2) Which is probably the most likely...the pan was not hot enough...for this recipe you need the pan SMOKN HOT...its the only way to seal the meat....& I do mean RED HOT!!

Try It & let me know.......if you need I will make a better video explaining more ....just let me know......??

Chef

[afrinux]

thanks chefsTips. I am going to try it again today. Will let you know the outcome.

[afrinux]

After following the instructions above, my burger turned out great. Thanks for the advices.

Looking forward for a video on how to make buns.

[ChefsTips]

Hi Afrinux,

Thats good stuff....more vids coming soon

[afrinux]

Cheers! Can not wait.

[afrinux]

ChefsTips,I have tried it without onions.

What is the secret of getting it nicely cooked like in the part 2 of this movie?

The patties lost their stickiness when cooked. I must have done something wrong, but I can't figure out what.

[jaspurgaard]

I tried this myself yesterday:)

I had no worchester-sauce, but i added a sprinkle of spring onions. So instead of onions on top in the grill, i used a nice thick slice of tomato. Grilled under the chesse and rucola as salad.

Was really really good. I'm really thankful for the recipy :P

10/10

[ChefsTips]

Hey Jaspur

Glad you liked it...if you have no worchester, you can use a drop of red wine vinegar. That will give a similar result :-)

[ChefsTips]

Hey Afrinux

for this recipe onions are not part of the mix. Cos when you panfry....the onions tend to blacken with the heat you need to seal the meat...& as a result it will sour the flavor.

[afrinux]

You were right. The onions did blacken with the heat. I will try again, but this time without onions.

Thanks for the reply.

[ChefsTips]

Hey Afrinux let me know if U have any more questions @ all?

[afrinux]

Where are the onions?

Will try it anyway, thanks.

[taraman6]

Nice simple recipie tried it last night kids LOVED the burgers.

Cant wait to try your chicken

[ChefsTips]

Ok will do Zack Thanks!

[zackodom]

Dat was gr8 man!

In the states we call the Beef 80/20

meaning 80% lean, and 20% fat....Just so ya know....

[ChefsTips]

Cheers Zack

I will remember that :-)

[zackodom]

No problem!

Keep Cooking!

I subscribed!

Also Put some more tags on your videos

So they get more hits!