I’ve eaten at Pete’s a couple times. I was skeptical of a burger cooked in water. I was first in line waiting for the next batch to cook so I told the guy I ran a restaurant and if he didn’t want to tell me I’d understand but I wanted to know if there was some sort of secret ingredient. He said no, all I do is salt the onions. He picked up a shaker of salt and salted them right then and there. I tried mine with. I also bought a Pete’s burger cap from him. I have to admit, it was delicious! I want to go back again one of these days.
Went there and it was epic. Had two burgers in one sitting. Just so juicy and tender. Original style to them sort of like a more meaty White Castle slider.
As a cook who been yelled by everyone "BROWN YOUR MEAT!" all his life I'm skeptical but this is extremely interesting stuff. I guess the water overtime becomes a really flavorful liquid with the meat, fat and onions if they don't clear the griddle and just re-add water per batch. It just keeps building up from previous cookings.
Yeah. To replicate this at home one would have to cook/braise some sacrificial ground meat and use it in another dish. A Coney chili sauce or something. No mention of what they do to the bread/buns, perhaps nothing and they are just fresh. I might just try starting with half beef broth/water and some bacon fat. EDIT -Along with the sliced onins. A large 12 or 14 inch skillet might be a fun go for a home cook using 2 ounces of meat and Kings Hawaiian rolls to serve sliders for a crowd. Or the full 4 ounces and regular 4 inch buns if you just need to cook for yourself and a few others.
@@EDUAROSOLAS This is absolutely typical in the midwest. Everything in the midwest is bland. The people are bland, the food is bland, the scenery is bland
My uncle lives in a super small town called Lynxville up the road about twenty minutes from Prairie, and whenever I would visit with my grandparents when I was little, we would always get 4 with, and 2 without. Some of my happiest memories from my childhood involved eating these burgers at the park down the street right up next to the Mississippi River. Since growing up, I've actually gone to Prairie (a 4 hour drive one way) just to get some of these burgers when their stand is open during the summer. They're seriously that good, and to hell with anyone that says boiled burgers are disgusting.
Have not heard anyone mention Lynxville in a comment, in a long, long time. Friends had a farm a ways up the first road just to the north of Lynxville, plus another friend had a fishing camp just south of the dam. Spent many happy times at both places as a child. It is also a 4 hour drive for me to Prairie, but with no family left there, and childhood friends all passed away, not much point in going back anymore.
@@retiredyeti5555 Small world! I wonder if you or your family knew my uncle, then? He owned the bar there in town before it burned down in an accident in recent years. His name is Bert! Might've even met my grandparents bartending there to help him out when we would be visiting.
@@Runesavaan93 - My folks may have known him, as their social circle revolved around drinking, as did mine when I was younger (but my drinking was done in SE Wisconsin area). Plus Dad used to play guitar in a small band, which included Bob Dillman. They played all around SW Wisconsin and NE Iowa in the 50's. Do you remember the Spit and Whistle, or the Checkerboard? They played those places a lot. They have been gone for decades! As are all of my family who might have known your uncle Bert and your grandparents.
My mom is from Seneca and my dad grew up on Picatee Creek Rd, just north of Prairie. We hit Pete’s a couple of times a summer. We still fish the dam in Lynxville.
I use to live in Albany 40 years ago and remember those. There was some long bar / restaurant did them. Cannot remember the name of the place. They were so good with a cold beer … rolling rock, geese, PBR. These look incredible. I wish I was there.
@@bazboyd44 I only saw it in that one bar / restaurant in Albany. Wish I could recall the name of the place … and I have lived all over the state of NY from Lockport to Plattsburgh to NYC to Albany to Buffalo to Saratoga to Westpoint … only that one bar … but they were good … esp when out drinking late night …
I had my first Pete's Burger in 1975 when I was 7. We lived in Monona across the river from Prairie. About twice a month the family would load up to go shopping... and while my mom and sister would be busy out at the Ben Franklin, me and dad would slip downtown and get burgers. The only thing as exciting for me was the relish tray at White Springs where we'd stop to eat on the way home.
When I do cookouts for a lot of people I make a burger jacuzzi. I grill the burgers first, and then let them stay war in beef broth and worchestershire sauce. They are always the best burgers. Well done, but still so juicy
I'm a chef who is hard bent on searing my burger but I can see the flavor in the onion water really making those including all the beef juices. I would definitely give it a solid shot!
You are not a chef. As a professional with 15 years of experience your reply alone is lacking the detail and context to indicate that you know your shit. You want a title. Problem is, what I guess you don't know, is that steamed unseasoned burgers with onions and a garbage bun taste like acidic nothingness. See how I know what I'm talking about and I don't call myself a chef?
@@thisisgettingold man shut your dumbass up it's hilarious how ass hurt you weird ass people get I've been cooking over 20 years. I have been a sous chef for over 4 do I help create a menu, do inventory, help mentor you get cooks? Yes I do that is what a chef does. I said I am hard bent on searing my burgers but after I saw the amount of money this little joint puts out it has to be for a reason. Now shut your punk ass up and go back to the line at Applebee's
@@thisisgettingold and telling someone what they are based off a comment just tells you have zero self esteem. You are a fuckin disgruntled line cook who is jealous of someone who is more successful than yourself. For some weird ass reason.
I watch all these burger joints in the states and get so jealous that living in London I probably won’t ever get the chance to sample these heavenly delights.
@@tristandeppe5215 😂 not quite. It’s pie & mash and if your brave jellied ells 😉 it’s funny you mention that because I am an East Ender, and that food was staple for the ship dockers of our area. But your right it’s not the same as these burgers 😂😂
Get yourself a burger press, a cast iron/carbon steel pan, weigh you out about 85g of ground beef, get your cast iron hotter than a witches titty, grab a piece of parchment paper and smash that beef into the pan my guy. One of the simplest foods ever invented, I stopped buying burgers most places bc I make them all the time and they’re so easy especially when you have a SteelMade USA griddle at home lol
Would love to eat your Fish & Chips in the UK I get tired of burgers all the time here. I just ate a frozen fish from the oven but, I'd love me some fish you guys whip up!
Great now another place I have to try before I die. These burgers look so moist and delicious. The staff seems so friendly and the workplace looks so clean. Must try.
Boiled burgers are delicious I normally used this method over any other. The burger comes out so juice and delicious especially when you season the water and the burger takes in all the flavor.👍👍👍👍👍
I still like my burgers best grilled over charcoal but I have boiled them like this from time to time and they are good that way when I'm in the mood for a boiled burger.
I was raised in and around Prairie from '47 to '57. Pete's was a favorite stop about once a month. Have not had one since 2011. I try making them at home, but it just is not the same.
That is so cool, I can see how the water becomes a beef broth as the cooking process is done. I will have to try this at home with my iron skillet. Someday I hope to be there in person to try them. Cheers from California.
These are awesome burgers. I prefer them to grilled every time. And, I love how nice everyone is in Wisconsin. I made them at home and the kids LOVED them.
im from lancaster,wi ,if you go there stop at zippys brass rail bar,the have the biggest burgers in town you can buy a 1/4 lb or 3/4 pound burger but my buddy bartender says sometimes the 3/4 pounder is close to 1 lb,zippy the owner has flipped burgers there since when he was in high school 1980s
There was a 'Pete's Hamburger's' in Vickery Texas (now absorbed into north Dallas) in the 1950's. Pete was an old Greek guy who made his burgers on a grill smashed in onions and the juices from the meat. The buns were toasted on the grill also in the meat juice. They were great! Not cooked in water but delicious! Hamburgers .15 cents! We ate there as kids and loved them!
Imagine all that left over water, flavored by softened onions and cleanly rendered fats and fond to season the next patty that is cooking. It's lovely!
@James Brown Not just a taste difference; a Vidalia onion is a type of sweet onion which can only be grown in a production area defined by law of the U.S. state of Georgia since 1986 and the United States Code of Federal Regulations.
every summer from 1980 to 1988 we would go to petes in the summers. we stayed in Bagley Wis. but headed into Prarie a couple times a week for Petes. Im a thousand miles away now and still think of them.
why are sweet onions the best? americans have really fucked up taste buds, everything has to be sweet. some moron actually invented a burger using sugar glazed donuts as the bun..
@@marzsit9833 yeah donuts as buns is messed up and I generally agree with your comment. Heck, even in 1970s the sugar Lobby forced a change in our food pyramid where they said fat was bad and sugar and salt ok and our processed foods were loaded with these and obesity rates exploded. They are not sugar sweet. You don’t know me but it’s ironic because I do not like candy and if I eat one cookie I’m done. Sweet as in not as bitter as other onions which I also like. Because of growing in a shortened season walla walla Washington onions is only a little over a month.
These guys need to move to Grand Marais, Minneosta and open up next to "The World's Best Donughts" The burgers are excellent . . . who would have thought a boiled burger would be any good, even with Vidalia onions. Well done sir!
Tried recreating these once at home while depressed, and was in heaven, now a pilgrimage to Wisconsin is on the bucket list, even if it looks difficult to get to such a small town as a European with no drivers license...
I don’t know if I’d cook a hamburger in water, but I have put them in plastic bags and cooked them sous vide for a couple of hours before finishing them with a quick fry… so… maybe a time at lower temperature is a good idea?
I’ve been cooking burgers on the stove top all my life til last Monday when I discovered cooking burgers in the oven with the broiler on high. Holy shit it’s way better
Just like in the video, put the oven on high broil and set the tray on the lowest rack, you leave it too high the meat grease will shoot droplets to the heating element causing a smoke out.
I have been making 'boiled' hamburgers for years now since I originally had them here. You start out with a large skillet and boil the onions, but I separate them before I fry the burgers. The best part of this is you make a leaner hamburger, and the fat goes into the water. They are so juicy that I end up putting them on a paper towel (or towel if I am doing a lot of them) before putting (with or without the onions) them on the bun. You may have to scrape off the 'protein' that comes out of the top of a burger when done like this.
@o o Trust me, they are tender AND juicy! Think of it like chicken. If you boil them in water, they are tender and juicy, compared to if you bake or fry them. They are soaking in the juices, and, even better, the onion flavored water adds to much flavor. WHITE CASTLE does them this way as well, with holes in the meat patty to add the flavor AND make them cook faster.
@@canestrini808 I use some salt on the onions when I first add them to the pan...and then that salted water and onion juice get along just fine together as the onions boil down. (Not a lot though, we don't eat a lot of salt)
I made burgers this way in a skillet at home a few times. Onions sliced thin, but like he said, not diced. Just salt on the patties. They tasted so good!
This is basically how my mom was frying steamed hams in a cast iron skillet back in the 70's and 80's. She would salt and pepper the meat and maybe some season salt if it was the weekend. LOL. Not as much water but it was the same general idea. Hell, I've done it a million times, works like a charm.
In 2004 I travelled to Prairie and purchased a canoe from Stark's across the street. I noticed a line forming outside for something, that something were Pete's burgers. Delicious.
@@fitzy28101 I just can't do it man. Not knocking your toppings cause I throw them on my cheeseburger lol. But I need that molten Swiss or American fuck😫
Just curious, does anyone know if they season the beef? Is it ground chuck or beef mixed with fat? This is astounding to me and would like to learn more.
Im too far away to visit this place anytime soon, but found it interesting and made my own following what they showed us in the vid on my griddle. First bite was pure nostalgia. If you’ve ever had burger in public school you may know the taste and texture I’m taking about. The grey pale burgers in the lunch line. Mine tasted just like this, and the ketchup + horseradish basically just equals cocktail sauce in taste. I know the real version probably isn’t exactly like this, but was still a nice trip to my childhood. PS, dipping it in the onion/burger broth is excellent.
How about a Ted's steamed cheeseburger? Ted's makes em in Meriden, Connecticut. You would be amazed at the many ways you can cook hamburger. As long as the meat is good, anything goes. I microwave hamburger to get the same effect as steaming, pretty juicy!
The more I see things like this on RUclips I wonder there isnt a UK franchise. Yet understanding the nuts and bolts of the company to define its potential.🤯
Wisconsin folks are descendants of Polish and German immigrants. First thing I noticed coming out here is that It's not often that I hear an English name besides my own. 🤣
I do steaks like once in awhile. Thick onion slices in a cast iron, level off with water to the top of onions, place steak on top and cover. Low medium heat. Sometimes ill even sear on the webber kettle afterwards. Absolutely delicious.
I will try this at home. Sadly, in all my travels, i never tried a burger quite like the Pete's. I sampled many a dog, but slacked on the burgers a bit. I steam hotdogs or other various sausages in Lager often, but never thought to steam a burger in onion water.
Because it originally came from Hamburg, Germany and back then it was called a "Hamburg Steak" or "Hamburg Style Beef" (I believe it was eaten raw also). If you go to a steak house and see "Chopped Steak" on the menu that's basically the same thing (Cooked though). The bun was added at the worlds fair in the 1900's.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Here in Albany, NY we call these Steamed Hams.
Despite them clearly being grilled?
Is there Aurora Borealis, entirely localised in your kitchens? I heard it helps add flavour.
@@chemlearner2721 I..uh...um...
Reminds me of the Simpsons with homer and skinner lol
This is fantastic😂
goes home and eats pizza and drinks beer after work! love it!
lol he was like I’m not eating this crap
I would too. 🤮
Bet he boils that too.
I’ve eaten at Pete’s a couple times. I was skeptical of a burger cooked in water. I was first in line waiting for the next batch to cook so I told the guy I ran a restaurant and if he didn’t want to tell me I’d understand but I wanted to know if there was some sort of secret ingredient. He said no, all I do is salt the onions. He picked up a shaker of salt and salted them right then and there. I tried mine with. I also bought a Pete’s burger cap from him. I have to admit, it was delicious! I want to go back again one of these days.
Boiling burgers is not for me at all. I prefer to caramelization.
@@jeremyj5932 I think the key and standout part of a Petes burger is boiling them with the onions.
Yep, def not for me. I like a little crisp on the outside with the flavours locked in there.
you ate the cap???!?
I grew up maybe 90 minutes away in Winona Mn and never heard of this place. Damn. I’d like to try but live 1500 miles away now.
That's America, great folks admiring each other's craft.
Meanwhile in the rest of the world, we laugh at everyone for attempting any task.
Went there and it was epic. Had two burgers in one sitting. Just so juicy and tender. Original style to them sort of like a more meaty White Castle slider.
People are sleeping on the onion water burger.
Yep I was thinking White Castle but home made so not trying it I can see it being a thing
As a cook who been yelled by everyone "BROWN YOUR MEAT!" all his life I'm skeptical but this is extremely interesting stuff. I guess the water overtime becomes a really flavorful liquid with the meat, fat and onions if they don't clear the griddle and just re-add water per batch. It just keeps building up from previous cookings.
Yeah. To replicate this at home one would have to cook/braise some sacrificial ground meat and use it in another dish. A Coney chili sauce or something. No mention of what they do to the bread/buns, perhaps nothing and they are just fresh. I might just try starting with half beef broth/water and some bacon fat. EDIT -Along with the sliced onins.
A large 12 or 14 inch skillet might be a fun go for a home cook using 2 ounces of meat and Kings Hawaiian rolls to serve sliders for a crowd. Or the full 4 ounces and regular 4 inch buns if you just need to cook for yourself and a few others.
You can do all that and still use the maillard reaction. This is amateur hour.
@@EDUAROSOLAS This is absolutely typical in the midwest. Everything in the midwest is bland. The people are bland, the food is bland, the scenery is bland
go brown your meat
@@zonacrs , you can use pre-prepared broth.
My uncle lives in a super small town called Lynxville up the road about twenty minutes from Prairie, and whenever I would visit with my grandparents when I was little, we would always get 4 with, and 2 without. Some of my happiest memories from my childhood involved eating these burgers at the park down the street right up next to the Mississippi River. Since growing up, I've actually gone to Prairie (a 4 hour drive one way) just to get some of these burgers when their stand is open during the summer. They're seriously that good, and to hell with anyone that says boiled burgers are disgusting.
Have not heard anyone mention Lynxville in a comment, in a long, long time. Friends had a farm a ways up the first road just to the north of Lynxville, plus another friend had a fishing camp just south of the dam. Spent many happy times at both places as a child. It is also a 4 hour drive for me to Prairie, but with no family left there, and childhood friends all passed away, not much point in going back anymore.
@@retiredyeti5555 Small world! I wonder if you or your family knew my uncle, then? He owned the bar there in town before it burned down in an accident in recent years. His name is Bert! Might've even met my grandparents bartending there to help him out when we would be visiting.
@@Runesavaan93 - My folks may have known him, as their social circle revolved around drinking, as did mine when I was younger (but my drinking was done in SE Wisconsin area). Plus Dad used to play guitar in a small band, which included Bob Dillman. They played all around SW Wisconsin and NE Iowa in the 50's. Do you remember the Spit and Whistle, or the Checkerboard? They played those places a lot. They have been gone for decades! As are all of my family who might have known your uncle Bert and your grandparents.
To hell with some numbnut who would even consider eating a boiled burger. What a rube!!
My mom is from Seneca and my dad grew up on Picatee Creek Rd, just north of Prairie. We hit Pete’s a couple of times a summer. We still fish the dam in Lynxville.
I would never think to cook a burger like this. The process seems unexpected but straight forward.
That’s what I was exactly thinking before I saw the video. Super interesting technique and process. Seeing how popular they are I’d love to try
They are delicious!!!
I was skeptical as well
it tastes like white castle so just meh
What a great way to make a living. It's simple good food. 💜
they seem like such nice, friendly, wholesome people there! Wishing I could try Pete's.
Sorry I need cheese on my burger
@@Jambiswagsame
@@Jambiswag then stick one of prepackaged slices of american in your pocket
@@Jambiswag dick cheese
IMHO these kind of places are the best ever!!!!
I use to live in Albany 40 years ago and remember those. There was some long bar / restaurant did them. Cannot remember the name of the place. They were so good with a cold beer … rolling rock, geese, PBR. These look incredible. I wish I was there.
im from utica and ive never heard of this method of cooking burgers
@@bazboyd44 I only saw it in that one bar / restaurant in Albany. Wish I could recall the name of the place … and I have lived all over the state of NY from Lockport to Plattsburgh to NYC to Albany to Buffalo to Saratoga to Westpoint … only that one bar … but they were good … esp when out drinking late night …
i remember going here back in the early 80s. i loved those burgers then and i still do. wish i could get back there to have one.
The most satisfying job I ever had was working in a kitchen. God bless you and Merry Christmas
I had my first Pete's Burger in 1975 when I was 7. We lived in Monona across the river from Prairie. About twice a month the family would load up to go shopping... and while my mom and sister would be busy out at the Ben Franklin, me and dad would slip downtown and get burgers. The only thing as exciting for me was the relish tray at White Springs where we'd stop to eat on the way home.
Ben Franklin I remember those stores
@I'm a Sissygirl in My Bras & Panties Caramelization happens when you brown meat/veggies not boil.
Memories to keep deep in the heart. You are blessed for having 'em
I've boiled burgers before at home on occasion and always find the meat delicious. I would love to try one of these.
When I do cookouts for a lot of people I make a burger jacuzzi. I grill the burgers first, and then let them stay war in beef broth and worchestershire sauce. They are always the best burgers. Well done, but still so juicy
Sounds great
Just say you can't cook.
@@juniusmarkey8282 tell us about your cookouts
@CLOVER TX Southern Louisiana Gulf Coast. We boil seafood and flame grill our burgers/sausage.
@@clovertx901wdym this sounds disgusting
I'm a chef who is hard bent on searing my burger but I can see the flavor in the onion water really making those including all the beef juices. I would definitely give it a solid shot!
Juices? Onion water? Y’all are buggin, that’s fat?
Chef?..😅
You are not a chef. As a professional with 15 years of experience your reply alone is lacking the detail and context to indicate that you know your shit. You want a title. Problem is, what I guess you don't know, is that steamed unseasoned burgers with onions and a garbage bun taste like acidic nothingness. See how I know what I'm talking about and I don't call myself a chef?
@@thisisgettingold man shut your dumbass up it's hilarious how ass hurt you weird ass people get I've been cooking over 20 years. I have been a sous chef for over 4 do I help create a menu, do inventory, help mentor you get cooks? Yes I do that is what a chef does. I said I am hard bent on searing my burgers but after I saw the amount of money this little joint puts out it has to be for a reason. Now shut your punk ass up and go back to the line at Applebee's
@@thisisgettingold and telling someone what they are based off a comment just tells you have zero self esteem. You are a fuckin disgruntled line cook who is jealous of someone who is more successful than yourself. For some weird ass reason.
They seem like such lovely people. I would love to patronize their business and get some of those delicious looking burgers.
My grandson loves it when I make boiled pancakes. We boil them right in the syrup to save a step. Delicious.
Now I have to try that on my grandkids
@@afgelocal801 boil them in the syrup?
OP IS TROLLING DO NOT DO THIS
@@MelancoliaI I am not trolling my grandson loves it. We cook the Jimmy Dean sausage links in the oiling syrup too.
@@WombatPants they haven’t even tried it. Their loss!
This is pure American at its finest 💪🏻💪🏻 🇺🇸
🤢🤮
@@MichaelRei99 if you think this is hard to swallow, I would love to see you try cold noodle bowl with cold broth and ice in it.
This is pure hillbilly shit.
It may look great to the eye but the American diet is so damaging.
I'm far from there but I would love to try one of those burgers. Maybe one day I will make there, they look delicious!
I watch all these burger joints in the states and get so jealous that living in London I probably won’t ever get the chance to sample these heavenly delights.
Jellied eels and mash don't quite hit the same
@@tristandeppe5215 😂 not quite. It’s pie & mash and if your brave jellied ells 😉 it’s funny you mention that because I am an East Ender, and that food was staple for the ship dockers of our area. But your right it’s not the same as these burgers 😂😂
Get yourself a burger press, a cast iron/carbon steel pan, weigh you out about 85g of ground beef, get your cast iron hotter than a witches titty, grab a piece of parchment paper and smash that beef into the pan my guy. One of the simplest foods ever invented, I stopped buying burgers most places bc I make them all the time and they’re so easy especially when you have a SteelMade USA griddle at home lol
@@machio97 👏🏼👏🏼 Thanks for the tip & instruction. I’m on it like a car bonnet.
Would love to eat your Fish & Chips in the UK I get tired of burgers all the time here. I just ate a frozen fish from the oven but, I'd love me some fish you guys whip up!
Those are some mighty fine looking burgers! God bless you all!
You gotta go across the street to Stark's, pick up some New Glarus Spotted Cow, grab a couple Pete's burgers, then find a bench close by and enjoy!
My family fell in love with these in the 80s on a fishing trip in Prarie du Chien. Our mom made them at home often after that. Delicious 😋
I want one so bad! Thanks for making this video!!
Great now another place I have to try before I die. These burgers look so moist and delicious. The staff seems so friendly and the workplace looks so clean. Must try.
Boiled burgers are delicious I normally used this method over any other. The burger comes out so juice and delicious especially when you season the water and the burger takes in all the flavor.👍👍👍👍👍
Favorite way to season the water?
Yes I do this and it comes out perfectly seasones
I still like my burgers best grilled over charcoal but I have boiled them like this from time to time and they are good that way when I'm in the mood for a boiled burger.
I was raised in and around Prairie from '47 to '57. Pete's was a favorite stop about once a month. Have not had one since 2011. I try making them at home, but it just is not the same.
That is so cool, I can see how the water becomes a beef broth as the cooking process is done. I will have to try this at home with my iron skillet. Someday I hope to be there in person to try them. Cheers from California.
Yea but it would seem like the truck would be to start out with a flavorful broth..not water
But if you go with the broth the sodium levels will build and give you inconsistent flavors, just a chef's observation from experience.
@@Thingsandcosas They could use the burger broth from the day before...
These are awesome burgers. I prefer them to grilled every time. And, I love how nice everyone is in Wisconsin. I made them at home and the kids LOVED them.
Gordon Ramsay would be PISSED !
LMFAOOO you looked up boiled burgers after the video 🤣😂😂😅
I looked up boiled burgers just to see if people did that.
Fuck Gordon Ramsay
Gordon was pissed that they were boiling pre-made burgers
Who cares what fake celebrity chefs think. These are real down to Earth people.
I am so going to try this at home until I can get up there. This looks absolutely great!
This Video made me smile. The history and the simplicity of this place is amazing! A true American Gem! 😍
I always go once or twice a month April-October and get 2 with onion,salt and pepper. Love them!!
I'm in the UK...I cook my onions/burgers like this now! They're perfect!
Don't invite Gordon Ramsay 'round for burger night.
Well england is known for its rubbish food!!
We used to get boiled hamburgers at the race at the Sun Prairie (north east of Madison) midget race track at least 60 years ago, they were great.
I remember waiting in line as a kid early 80s
Cool! I'm gonna try that! and if I ever make it to Wisconsin, I'll visit!
im from lancaster,wi ,if you go there stop at zippys brass rail bar,the have the biggest burgers in town you can buy a 1/4 lb or 3/4 pound burger but my buddy bartender says sometimes the 3/4 pounder is close to 1 lb,zippy the owner has flipped burgers there since when he was in high school 1980s
Great folks, great fun watching
There was a 'Pete's Hamburger's' in Vickery Texas (now absorbed into north Dallas) in the 1950's. Pete was an old Greek guy who made his burgers on a grill smashed in onions and the juices from the meat. The buns were toasted on the grill also in the meat juice. They were great! Not cooked in water but delicious! Hamburgers .15 cents! We ate there as kids and loved them!
Wow those boiled hamburgers and onions look delicious! Similar to Connecticut’s steamed cheeseburgers without the cheese.
Was thinking something similar. They serve burgers with a bunch of onion in Oklahoma.
Steamed hams!
Ted's Steamed Hamburgers in Meriden CT are pretty damn good
@@mikepaulson69 you’re right. I’m originally from CT and have had Teds many times
I swear they just mentioned this on SportsCenter and Now it pops up on my RUclips yeah I never heard of these in my whole life
Imagine all that left over water, flavored by softened onions and cleanly rendered fats and fond to season the next patty that is cooking. It's lovely!
Can you imagine taking that leftover water, and then making beef stock out of it with some bones for beef stew? Talk about a flavor explosion.
this reminds me of the time I tried to replicate white castles at home using steam to cook the burger. it came out pretty good.
I think the magic is all in the onions. It's just another way of making an Oklahoma Onion Burger. It's always a crowd pleaser.
Has to be vidalia or yellow onions though, red onion is a no go for me. Totally different flavor profile
Vidalia onions come from Vidalia Ga. The rest are Texas Sweets or yellows. There is a taste difference I believe.
@James Brown Not just a taste difference; a Vidalia onion is a type of sweet onion which can only be grown in a production area defined by law of the U.S. state of Georgia since 1986 and the United States Code of Federal Regulations.
every summer from 1980 to 1988 we would go to petes in the summers. we stayed in Bagley Wis. but headed into Prarie a couple times a week for Petes. Im a thousand miles away now and still think of them.
Have they ever used walla walla onions? They are the sweetest I have ever tried!
Walla walla sweets are the best. I grew up in Yakima and it wasn’t until I moved to LA that I found out how good they were and how much I missed them.
why are sweet onions the best? americans have really fucked up taste buds, everything has to be sweet. some moron actually invented a burger using sugar glazed donuts as the bun..
@@marzsit9833 yeah donuts as buns is messed up and I generally agree with your comment. Heck, even in 1970s the sugar Lobby forced a change in our food pyramid where they said fat was bad and sugar and salt ok and our processed foods were loaded with these and obesity rates exploded.
They are not sugar sweet. You don’t know me but it’s ironic because I do not like candy and if I eat one cookie I’m done. Sweet as in not as bitter as other onions which I also like. Because of growing in a shortened season walla walla Washington onions is only a little over a month.
looks very....clean and simple. Id love to try it
These guys need to move to Grand Marais, Minneosta and open up next to "The World's Best Donughts" The burgers are excellent . . . who would have thought a boiled burger would be any good, even with Vidalia onions. Well done sir!
Tried recreating these once at home while depressed, and was in heaven, now a pilgrimage to Wisconsin is on the bucket list, even if it looks difficult to get to such a small town as a European with no drivers license...
The dude sounds a bit like a grown up Morty.
I don’t know if I’d cook a hamburger in water, but I have put them in plastic bags and cooked them sous vide for a couple of hours before finishing them with a quick fry… so… maybe a time at lower temperature is a good idea?
Sous vide makes sense . Boiled does not.
I’ve been cooking burgers on the stove top all my life til last Monday when I discovered cooking burgers in the oven with the broiler on high. Holy shit it’s way better
How do you do this ?
Just like in the video, put the oven on high broil and set the tray on the lowest rack, you leave it too high the meat grease will shoot droplets to the heating element causing a smoke out.
Almost like grilling since they get heat direct from the element above.
Going to Wisconsin next summer . New bucket list item🤤
Actually somewhere in Georgia the onion farmers would be pleased they don’t grow Vidalia onions in Idaho
Definitely will travel there from Memphis,TN this is how my Moma makes burgers my whole life
I have been making 'boiled' hamburgers for years now since I originally had them here. You start out with a large skillet and boil the onions, but I separate them before I fry the burgers. The best part of this is you make a leaner hamburger, and the fat goes into the water. They are so juicy that I end up putting them on a paper towel (or towel if I am doing a lot of them) before putting (with or without the onions) them on the bun. You may have to scrape off the 'protein' that comes out of the top of a burger when done like this.
Thanks
@o o Trust me, they are tender AND juicy! Think of it like chicken. If you boil them in water, they are tender and juicy, compared to if you bake or fry them. They are soaking in the juices, and, even better, the onion flavored water adds to much flavor. WHITE CASTLE does them this way as well, with holes in the meat patty to add the flavor AND make them cook faster.
Sounds great! Do you season them or do you just add salt after smashing them?
@@canestrini808 I use some salt on the onions when I first add them to the pan...and then that salted water and onion juice get along just fine together as the onions boil down. (Not a lot though, we don't eat a lot of salt)
"So... Fat is flavor. LET'S GET RID OF IT!!!"
They are really tasty. Had them several times. You got to try them before you judge. It seems every region has a outstanding burger joint.
Simple burger, that's sometimes the best thing. Nothing flashy. Goodness.
How do they salt them?
Seems odd... I can't imagine that they're better than a regular seared burger, but I suppose I could be wrong.
OMG,, I miss Pete’s So so much! I used to live 20 minutes from Pete’s back in the 90’s....Awesome stuff👍🏻
I don’t miss them at all!
One day I will have to get up there and try one... they look great... but Vidalia onions only come from south east Georgia...
I drive a lot, it's not that far, just get in your car and go, use a paper map too for a good time. Don't wait another day!
Hotel hell brought me here 😂
Yes but the difference is that they do it much better
@Mrs. Riki i know but i will eat that 100% the other one was shit
BECAUSE YOU ARE THE DEVIL
Randomly seeing your hometown on RUclips is pretty cool.
This guy makes Ned Flanders look like James Dean.
I made burgers this way in a skillet at home a few times. Onions sliced thin, but like he said, not diced. Just salt on the patties. They tasted so good!
Wendy’s kinda does this too, their grill temp is low and Dave Thomas used to say you want the excess juice on the grill it’s flavor . Don’t scrape it
My mouth was watering the whole time. Haha😅
It’s a gem !!! Looks so delicious 🤤
*wearing glove in left hand* use right hand to place the meat
I noticed that also! Gross!
The glove is to protect his skin from the money xD
I'm just joking
Doesn’t matter, we have a good immune system, until we don’t
GLOVES ARE NOT NEEDED OR NECESSART AND VERY DABGEROUS AROUD HOT FOOD MORON
This is basically how my mom was frying steamed hams in a cast iron skillet back in the 70's and 80's. She would salt and pepper the meat and maybe some season salt if it was the weekend. LOL. Not as much water but it was the same general idea. Hell, I've done it a million times, works like a charm.
In 2004 I travelled to Prairie and purchased a canoe from Stark's across the street. I noticed a line forming outside for something, that something were Pete's burgers. Delicious.
It's pretty much boiled in tallow water with onion so it should taste good. Especially as the day goes by
Is it Hamburders, Hambugers, or Hamburgers? You've uploaded three videos and only one has the correct spelling.
Are you looking for copy editing job?
DAMN ARE YOU A FUCKING MORON THEY ARE ALL SPELLED CORRECTLY
Are the baps toasted and do they season the meat with salt and pepper
Looks tasty. Only thing is I've Never eaten a burger without cheese in my entire life
right
A burger with onions and pickles and no cheese is so good.
@@fitzy28101 I just can't do it man. Not knocking your toppings cause I throw them on my cheeseburger lol. But I need that molten Swiss or American fuck😫
No reason to start now
They should have a squirt bottle of liquid cheese on hand...
Looks delicious j come to Wisconsin alot from Illinois. Going to stop by.
Just curious, does anyone know if they season the beef? Is it ground chuck or beef mixed with fat? This is astounding to me and would like to learn more.
he uses a shaker of salt in the video as they're cooking.. might be other seasonings in there.
I used to make these burgers all the time in the oven in the 90’s ..great taste
Im too far away to visit this place anytime soon, but found it interesting and made my own following what they showed us in the vid on my griddle. First bite was pure nostalgia. If you’ve ever had burger in public school you may know the taste and texture I’m taking about. The grey pale burgers in the lunch line. Mine tasted just like this, and the ketchup + horseradish basically just equals cocktail sauce in taste. I know the real version probably isn’t exactly like this, but was still a nice trip to my childhood. PS, dipping it in the onion/burger broth is excellent.
Great episode!!
We had a walk up window style burger place in Canal Fulton, Ohio called Gokey's I wonder if there was a connection?
How about a Ted's steamed cheeseburger? Ted's makes em in Meriden, Connecticut. You would be amazed at the many ways you can cook hamburger. As long as the meat is good, anything goes. I microwave hamburger to get the same effect as steaming, pretty juicy!
How about a nice burger boiled in Piss!!
The more I see things like this on RUclips I wonder there isnt a UK franchise. Yet understanding the nuts and bolts of the company to define its potential.🤯
Of course it’s in Wisconsin
I live near them and still haven’t had the nerve to try these! Not sure about boiled Hams ? Lol
In the UK up to the early nineties, any burger you got from a stand were boiled. Sort of the burger equivalent of a hot dog...and I loved them!!!!
Wisconsin folks are descendants of Polish and German immigrants. First thing I noticed coming out here is that It's not often that I hear an English name besides my own. 🤣
And we all know what rubbish english food is!!
@@MichaelRei99 - It’s TRASH!!
@@MichaelRei99 Americans eat like they have free health care 😂
Bill sounds like a young featureman!!!!
Featureman gang checkin in
Are they all well,done over cooked?
it's the onions....plain and simple
I do steaks like once in awhile. Thick onion slices in a cast iron, level off with water to the top of onions, place steak on top and cover. Low medium heat. Sometimes ill even sear on the webber kettle afterwards. Absolutely delicious.
If you are using "Vidalia onions' why is a farmer in Idaho smiling? Vidalia onions only come from Georgia.
I will try this at home. Sadly, in all my travels, i never tried a burger quite like the Pete's. I sampled many a dog, but slacked on the burgers a bit. I steam hotdogs or other various sausages in Lager often, but never thought to steam a burger in onion water.
Low-fat burger yesss
I'm going to make one at home and try it 😁
George Forman grill seems like a much better alternative for low fat burgers
Wondering if this tastes like the steamed burgers from Connecticut?
Why are they called hamburgers when they are made from beef and not pork (ham) ?
Because it originally came from Hamburg, Germany and back then it was called a "Hamburg Steak" or "Hamburg Style Beef" (I believe it was eaten raw also). If you go to a steak house and see "Chopped Steak" on the menu that's basically the same thing (Cooked though). The bun was added at the worlds fair in the 1900's.
YOU ARE A FUCKING LIAR A BURGER THE A ROUND PATTIE OF ANYTHING