Hamburger-Hamburger Recipes-Cheese Burger-1

http://EasyRecipesHQ.com - Like Hamburgers? These are Hamburger Recipes that are easy to.A Cheese Burger is the finished Burger

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[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]

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 !

[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 ;-)

[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?

[hardgaymania]

@ReijiNakashi yeah you can !

[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