Older griddles do make a big difference. Here, in New Mexico, Blake's Lotaburger is a local franchise. New ones are being built, but the old ones still have the best tasting burgers. I attribute that to the older, seasoned flattop grills.
I think it’s important for you to know that many people, including myself appreciate what you do! You serve other people by giving them knowledge of the burger in the different ways to prepare them and I especially appreciate it. I’ve been a chef for a long time and I enjoy your videos especially the fact that there is a day that doesn’t go by that I don’t learn something from your video. Thank you.
Thank you very much, Craig! I really enjoy the history of these burgers, especially the places that have been owned by the same family for generations. Cheers!
@@benahrens8498 they use beef tallow to toast the bun instead butter. also they dont use "pre shaped" beef, they use chunk of beef that kinda steamed on the griddle. you will really taste the beef. this is the "modern" vintage burger. this is one of earliest form of burger that 100% survive modern tastebud compared to burger from louis lunch that received negative reception from casual eaters
Hi Greg, it's Mike Florence. I've already posted a long comment re your salmon recipe. To be brief here, I really liked the steaming of the buns before the toast. For cooking on the griddle instead of beef tallow I like to use a mix of Goose Fat and Beef Dripping. The use of the fresh uncooked ingredients says a lot and the All The Way looks a MUST-TRY. Cheers and many thanks again Burger Meister!!! See Ya, Mike.
Hi Pau, thanks for your kind comment Man. I'm a seafood chef, still learning a lot from Greg re Burgers and BBQ. Hope you have a great 2024, See Ya, Mike. @@paulb2741
One of my favorite things about this channel is the history and background of the places you are trying to recreate. It's interesting, and makes me want to visit those places to experience the "original"
The unmelted cheese and old fashioned toppings reminds me of an old lunch counter restaurant restaurant I used to frequent (closed a few years ago, sadly). Mostly a country cooking meat &3 place but also served sandwiches including a pretty similar burger, I don’t believe the patty was smashed though.
Very nice. There is something to be said about eating off a vintage grill. At Herb & Thelma's Tavern in Covington Ky, they just had their 80th anniversary a couple of years ago and are cooking off the original grill. The burgers are only served a couple of ways. Traditional with onion and pickle. And now you can get cheese on it (similar to Louis' Lunch in New Haven Ct). H&T's still is using the same chili recipe and I believe the same bean soup. They start out with a 4 oz ball of 80/20, smash it, flip it , and then put a cover on top to steam the rest of the way. Very nice and simple. Cheers
If you haven't had a Herd's burger you're not from Texas!!! Herdsville! The later in the day you go the better they are!! Legendary for sure! Another good one and close to home for me.
That burger looks fantastic! The cold cheese and tomato is how McDonald's used to do it on the old McDLT. I would not place the buns on the raw ground beef.
These look great, Greg... Just an old school classic! Here about a half hour outside of NYC on Long Island is the All American Drive-In. Been around since 1963, and they're a local icon. Super simple, but delicious. Give it a look!
Definitely different Greg. Guess that's the way they did it back in the day and no changes necessary! That Old Fashioned reminded me of my Mom's skillet burgers as a kid. So not uniform....but so good! Go get warm Bud!
Hey Greg. Love your channels ! We had a local burger joint in town that was open for 86 years before closing its doors in 2016. Not much changed there over the 86 years. It was a gem. They were known for their pork burger. The restaurant was called Harmony Lunch and they were located in Waterloo Ontario Canada. I hope you get a chance to look them up!
Thumbs 👍 Up!! Wow!! That just looks So Delicious ❤. So Simple It definitely has stood The Test of Time. McDonald’s has never really had melted cheese on their burgers also & have sold Billions!!🤣🤣✅$$$$. Thank You So Much Burger 🍔 Master 😊 Cheers 🍻
If ever in Baltimore, there is a place in Dundalk called Captain Harveys. Cheesesteaks instead of burgers, but they cook the meat and grilled onions the same way.
Out of all the burgers I have all over the country and Canada, using a griddle grill is the best way. I would recommend you trying looking up Val's Hamburgers in St Cloud MN. They make burgers the old fashioned way as well. Thanks for braving the elements there in soggy San Diego...
I guess when I was a kid in the 1960's Mom was always making smash burgers on the little hibachi charcoal grill. he burgers were super thin and always stuck out about 3/4 of an inch outside the diameter of the bun. They were delicious, especially with cheese & had a nice char on the outside. Not sure why she made them that way (maybe to stretch the burger meat cost) but that thin smash burger style was always the way she BBQ'd burgers on the outside grille.
@@BallisticBurgers I messaged them about the cheese, asking what the story was behind this, they replied there is no story that's just the way they have always done it. I suspect back in those days there was no "protocall" to follow when building a burger
@@BronsonWally That's funny! I think we can say that about a lot of cooking methods. "You should only flip a steak once, aways cook brisket fat cap up, etc." It works for them! Thanks for the comment!
They are going to be closing the very last "Burger pit" in San Jose very soon. They are famous for their Steerburger. I'd love to see your version of one. I'm hoping to get there and have one last one. Been loving your videos for years.
@BallisticBurgers There's a place called "Sno whites" on Auburn Blvd in Sacramento near 80 and Madison. I guess it's been there since 1952. I haven't tried it yet. I saw it by chance. Might be a good place to check out.
@@caveygaming@caveygaming Sac is way easier for me to hit than San Jose. I'll check that place out next time I'm in the area. I've been looking at The Burger Pit online and feel pretty comfortable doing the Steer Burger. Very sad story about having to close after so many years...
Love this! Please do some Australian copycat burgers or countries that are not America. Noticed many of your burgers are the same/similar. There really are some unique burgers in other countries.
@BallisticBurgers probably a very busy place. Thanks for these amazing videos. This way i can enjoy a bit of your culture from the other side of the world.
Simple burger - no fancy savory. But I imagine the beef tallow lends it some intense "beef" flavour. And i don't melt my cheese either. I'm a new subscriber and enjoy all I've watched.
Sup Greg, wow that's a unique twist lol, imagine cooks in own fat but slower than average smashburger 🤔, I'd use the cheese as glue if falls apart lol, I can't wait to try this, have help from brother, he will be excited when sees this. Looks great bro, tyvm tc 🍔
We just ate at Herds. Not a bad burger. Well seasoned, flavorful. However, you really should have a Bev's Better Burgers burger. Same old fashioned smash burger style, but much juicier with a better quality beef. Really top Notch burger!
I’m going to try this Burger✅. But it seems physically and mentally impossible for me to not melt the cheese on The Meat 😂😂. I’m going to force myself to do it ❤. Delicious. Thank You So Much Greg Cheers 🍻
It’s a tiny 600 acre lake, maybe two boats at any time. Smallmouth and largemouth are awesome! Stays pretty clean even after big storms. It’s awesome. My buddy and I caught (& released) 109 fish in one day! B
@@bobjohnson8169 I love bass fishing. I used to belong to a bass club, and we did some out-of-state tournaments, but mainly in Nevada and Arizona. The best bass fishing I've ever done was at a lake in Mexico that gets zero pressure. Only a few locals go there and fish from the shore. It was crazy, like an old Bill Dance episode! I may have to check out some of the Great State of Texas lakes!
I was watching this video after I watched your slug burger copy cat. In the slug burger video you mentioned that it predated the cheeseburger so there was no cheese on it. But this burger by chronological order beats the slug burger by a year and was still using cheese. So the exclusion of cheese from that burger was due to the recession going on and due to the fact that cheese would have added to the cost of the burger.
Maybe they use the cheese as a shield between the tomato and the bread. In any sandwiches, I always make sure that the tomatoes don't touch the bread since they tend to have a lot of liquid and make the bread wet. Sauces are not as liquid so it's fine most of the time.
Is it "just" american cheese? Because if it would be cheese that does not melt well, I'd totally dig the idea. Anyway, still 10/10, would eat a metric ton.
Hey Greg, what kind of buns are you using there? Burger looks great! Also, I just looked up about the Wildfire griddles. What makes them so unique? They are pricey!!
Well, all 304 stainless, black stainless front and really nice burners and temp control system. It will last for years. I was using potato buns. Cheers, Nick!
This is basically an old fashion, mid western smashed burger, made famous at thousands of roadside joints and steak ‘n Shake before it was bought out and ruined
My theory on the cheese slice... Maybe way back in the day they used cheese slices that didn't resemble plastic (like what sliced cheese has become in the modern day). Just an ill-informed, not researched guess. Burgers look fantastic, though! 🤘😎🤘
Well, I answered your first question in the video, Herd's Burgers in Jacksboro, Texas. And as far as it working, I answered that as well... They have been in business serving these burgers since 1916. As far as me lying, no... But please, get some help. You are a flawed individual.
I would imagine the 108 year old flat top adds to the flavor,very unique burger.
Older griddles do make a big difference. Here, in New Mexico, Blake's Lotaburger is a local franchise. New ones are being built, but the old ones still have the best tasting burgers. I attribute that to the older, seasoned flattop grills.
I think it’s important for you to know that many people, including myself appreciate what you do! You serve other people by giving them knowledge of the burger in the different ways to prepare them and I especially appreciate it. I’ve been a chef for a long time and I enjoy your videos especially the fact that there is a day that doesn’t go by that I don’t learn something from your video. Thank you.
Thank you very much, Craig! I really enjoy the history of these burgers, especially the places that have been owned by the same family for generations. Cheers!
I’ve been eating Herd’s burgers since I was a little kid. Probably 35+ years. Love that place!
You are my hero Sir!
Love how everything is very methodical with you Greg!
Don’t forget to look up the ‘Steak Sanga!’
Cheers my friend! 🇦🇺
I won't forget brother! Thanks for watching!
Been eating at Herds for years never had a bad burger. Still go there once or twice a month just a good old fashioned cheese burger.
I have eaten at Herds several times. Great burgers.
I love the history in all that you’re doing here!
Thank you! Cheers!
What in the world??!! 🤣
Definitely one of the most unique burgers I’ve ever seen. Thanks for sharing Greg. 👍
What’s so unique about it?
@@benahrens8498 they use beef tallow to toast the bun instead butter. also they dont use "pre shaped" beef, they use chunk of beef that kinda steamed on the griddle. you will really taste the beef. this is the "modern" vintage burger. this is one of earliest form of burger that 100% survive modern tastebud compared to burger from louis lunch that received negative reception from casual eaters
The McDonald's near me does that all the time with their big Mac burgers, they put cold cheese on top of the lettuce
Hi Greg, it's Mike Florence. I've already posted a long comment re your salmon recipe. To be brief here, I really liked the steaming of the buns before the toast. For cooking on the griddle instead of beef tallow I like to use a mix of Goose Fat and Beef Dripping. The use of the fresh uncooked ingredients says a lot and the All The Way looks a MUST-TRY. Cheers and many thanks again Burger Meister!!! See Ya, Mike.
I couldn’t agree with you more on this video
Hi Pau, thanks for your kind comment Man. I'm a seafood chef, still learning a lot from Greg re Burgers and BBQ. Hope you have a great 2024, See Ya, Mike.
@@paulb2741
One of my favorite things about this channel is the history and background of the places you are trying to recreate. It's interesting, and makes me want to visit those places to experience the "original"
Makes me want to visit them as well, Brad!
The unmelted cheese and old fashioned toppings reminds me of an old lunch counter restaurant restaurant I used to frequent (closed a few years ago, sadly). Mostly a country cooking meat &3 place but also served sandwiches including a pretty similar burger, I don’t believe the patty was smashed though.
Very nice. There is something to be said about eating off a vintage grill. At Herb & Thelma's Tavern in Covington Ky, they just had their 80th anniversary a couple of years ago and are cooking off the original grill. The burgers are only served a couple of ways. Traditional with onion and pickle. And now you can get cheese on it (similar to Louis' Lunch in New Haven Ct). H&T's still is using the same chili recipe and I believe the same bean soup. They start out with a 4 oz ball of 80/20, smash it, flip it , and then put a cover on top to steam the rest of the way. Very nice and simple. Cheers
I am going to try them. Not very far away from me.
I'm in Lagrange outside of Louisville and I'm thinking of driving there on this pleasant Sunday afternoon and trying out this burger 🍔
60 miles from where I live, have go try .the burger.
They look utterly fantastic!
Love the cheese on top of tomato! Cold cheese, my husband thinks I’m nuts.
That looked really good Greg.
Dang, that looks great Greg. Thank you for bringing that to us😛
If you haven't had a Herd's burger you're not from Texas!!! Herdsville! The later in the day you go the better they are!! Legendary for sure! Another good one and close to home for me.
Lucky 🍀 😂✅🍔
Looks amazing
Thank you!
I like how that burger looks. Cool history behind it. Cheers, Greg! 👍🏻👍🏻✌️🍔
108 years, it has to be good to last that long! Looks great!
No many restaurants last more than 3 years, so they must be doing something right!
great video thanks for your work..
Looking so delicious.
Simplicity in itself. Delicious looking burgers. I’d go with the new version, I like tomato, lettuce and extra cheese.
That burger looks fantastic! The cold cheese and tomato is how McDonald's used to do it on the old McDLT. I would not place the buns on the raw ground beef.
Yes! I remember that burger. Thanks, Mark!
These look great, Greg... Just an old school classic! Here about a half hour outside of NYC on Long Island is the All American Drive-In. Been around since 1963, and they're a local icon. Super simple, but delicious. Give it a look!
I'll check it out. Cheers!
Definitely different Greg. Guess that's the way they did it back in the day and no changes necessary! That Old Fashioned reminded me of my Mom's skillet burgers as a kid. So not uniform....but so good! Go get warm Bud!
Your burgers always look picture perfect. :)
Love it Greg. Thanks for the great videos. These burgers look awesome and to hell with the safety people.
Delicious-looking burgers, thanks Greg! I'd definitely go with the all the way option... Hey, stay dry, man! Cheers 🌧️☔♨️🍔🍻
Thank you, Chuck! Yeah... We need the rain, but wow! It's been non-stop out here.
Hey Greg. Love your channels ! We had a local burger joint in town that was open for 86 years before closing its doors in 2016. Not much changed there over the 86 years. It was a gem. They were known for their pork burger. The restaurant was called Harmony Lunch and they were located in Waterloo Ontario Canada. I hope you get a chance to look them up!
I appreciate the info! I will do some digging on Harmony Lunch. Thanks again!
Mustard is what stood out for me. I'm ketchup on cheese burgers all the way 😋 Thanks for the video ❤
looks super good
Mustard, pickle, onion on a griddled flattop burger. Nothing better!
Amen!
Thumbs 👍 Up!! Wow!! That just looks So Delicious ❤. So Simple It definitely has stood The Test of Time. McDonald’s has never really had melted cheese on their burgers also & have sold Billions!!🤣🤣✅$$$$. Thank You So Much Burger 🍔 Master 😊 Cheers 🍻
If ever in Baltimore, there is a place in Dundalk called Captain Harveys. Cheesesteaks instead of burgers, but they cook the meat and grilled onions the same way.
Out of all the burgers I have all over the country and Canada, using a griddle grill is the best way. I would recommend you trying looking up Val's Hamburgers in St Cloud MN. They make burgers the old fashioned way as well. Thanks for braving the elements there in soggy San Diego...
Thanks Greg! - Please Bring Justin along and film your experience at Herd's - It would be awesome. - Cheers!
He will be in tow, no doubt!
I guess when I was a kid in the 1960's Mom was always making smash burgers on the little hibachi charcoal grill. he burgers were super thin and always stuck out about 3/4 of an inch outside the diameter of the bun. They were delicious, especially with cheese & had a nice char on the outside. Not sure why she made them that way (maybe to stretch the burger meat cost) but that thin smash burger style was always the way she BBQ'd burgers on the outside grille.
Looks great !!
Thank you!
@@BallisticBurgers I messaged them about the cheese, asking what the story was behind this, they replied there is no story that's just the way they have always done it. I suspect back in those days there was no "protocall" to follow when building a burger
@@BronsonWally That's funny! I think we can say that about a lot of cooking methods. "You should only flip a steak once, aways cook brisket fat cap up, etc." It works for them! Thanks for the comment!
They are going to be closing the very last "Burger pit" in San Jose very soon. They are famous for their Steerburger. I'd love to see your version of one. I'm hoping to get there and have one last one. Been loving your videos for years.
I'll check em' out. I go to Northern California pretty often, but usually more near Folsom area. Cheers!
@BallisticBurgers There's a place called "Sno whites" on Auburn Blvd in Sacramento near 80 and Madison. I guess it's been there since 1952. I haven't tried it yet. I saw it by chance. Might be a good place to check out.
@@caveygaming@caveygaming Sac is way easier for me to hit than San Jose. I'll check that place out next time I'm in the area. I've been looking at The Burger Pit online and feel pretty comfortable doing the Steer Burger. Very sad story about having to close after so many years...
Love this! Please do some Australian copycat burgers or countries that are not America. Noticed many of your burgers are the same/similar. There really are some unique burgers in other countries.
Hi Greg‼️👋🏻🤤🇮🇹 simply, the best 😉🍻
Thanks for watching! Cheers!
I need mine nice and round.
What happens to the leftover beef on the grill?
I just grilled up as taco meat to use later. I'm guessing Herd's has it down to a science so there is little to no waste.
@BallisticBurgers probably a very busy place. Thanks for these amazing videos. This way i can enjoy a bit of your culture from the other side of the world.
Simple burger - no fancy savory. But I imagine the beef tallow lends it some intense "beef" flavour. And i don't melt my cheese either. I'm a new subscriber and enjoy all I've watched.
Thanks for stopping in! The tallow really does add to the flavor. Cheers!
Sup Greg, wow that's a unique twist lol, imagine cooks in own fat but slower than average smashburger 🤔, I'd use the cheese as glue if falls apart lol, I can't wait to try this, have help from brother, he will be excited when sees this. Looks great bro, tyvm tc 🍔
Thanks for watching, Ronald! Hope you are doing well brother.
We just ate at Herds. Not a bad burger. Well seasoned, flavorful. However, you really should have a Bev's Better Burgers burger. Same old fashioned smash burger style, but much juicier with a better quality beef. Really top Notch burger!
I’m going to try this Burger✅. But it seems physically and mentally impossible for me to not melt the cheese on The Meat 😂😂. I’m going to force myself to do it ❤. Delicious. Thank You So Much Greg Cheers 🍻
my god you make the best burgers in the world, i can just taste them through my screen... i'd pay good good money to eat at your house!
I love how Texas uses mustard and pickles without ketchup on their burgers
Seems to me that this method is mostly about speed, yet it still looks better than most modern fast food burgers.
Looks delicious! I have had a burger like that with cheese on top of toppings, I don't remember where, but it works! I Love Cheese! Lol
Thanks for the comment, Lucas!
Culvers does the same thing with the cheese. They dont melt it which i like
Hey, I like your technique, I did it 643 times from 10:30 to 4 one Saturday. And I’ll melt the cheese if you ask.
I’ll grill your onions and jalapeños, however you want it. Here at Herd’s you get it your way 😉
Greg, It’s nearby me and I fish in Lost Creek Lake several times a year. I am embarrassed to say I’ve never been, but I’ll be going now! B
LOL! You have no choice! On another note, I've never fished Texas. Is Lost Creek pretty good?
It’s a tiny 600 acre lake, maybe two boats at any time. Smallmouth and largemouth are awesome! Stays pretty clean even after big storms. It’s awesome. My buddy and I caught (& released) 109 fish in one day! B
@@bobjohnson8169 I love bass fishing. I used to belong to a bass club, and we did some out-of-state tournaments, but mainly in Nevada and Arizona. The best bass fishing I've ever done was at a lake in Mexico that gets zero pressure. Only a few locals go there and fish from the shore. It was crazy, like an old Bill Dance episode! I may have to check out some of the Great State of Texas lakes!
Yummy👍🏻🍔
I would not say no if you served me one of those, but My number one topping on any burger is always ketchup.
I was watching this video after I watched your slug burger copy cat. In the slug burger video you mentioned that it predated the cheeseburger so there was no cheese on it. But this burger by chronological order beats the slug burger by a year and was still using cheese. So the exclusion of cheese from that burger was due to the recession going on and due to the fact that cheese would have added to the cost of the burger.
Hi Greg, it's Grover. I live just up the hill from you in Ramona. Please tell me where you get the beef tallow
You can buy it at Iowa Meat Farms on Mission Gorge.
@@BallisticBurgersThanks for your reply.
I hope you're above the flood water.
@@grover2727 We are literally up on a hill. Hope you're staying dry in Romana. (Estates?) Cheers!
@@BallisticBBQ No I'm in the hills about 2 miles east of Ramona out near the wineries and the camel farm .
that 108 year old grill must make you forget that the cheese isnt melted!
OK, I'm sold. I'll pay $5 each for both of them right now.
I want one 👍🍔
Maybe they use the cheese as a shield between the tomato and the bread. In any sandwiches, I always make sure that the tomatoes don't touch the bread since they tend to have a lot of liquid and make the bread wet. Sauces are not as liquid so it's fine most of the time.
This is a copycat of a burger that has been around since 1916. Appreciate your comment, but it would be wrong for me to change what they are doing.
wow! That IS different… but hey proof of the pudding is in the eating, as they say.
Damn those burgers look awesome Greg… Is it the rainy season in Cali? Lol
LOL! Yup!!! A lot of rain right now. I'll take it though!
Does the hunk of beef do anything special to the meat, or is it just a time saver?
I think it's just a time saver. I'm sure it provides tons of tallow as the day goes on though.
I've never melted cheese on a burger patty. I always add it as I assemble the burger. ✔
No seasonings except salt? Interesting
Cheese being the last topping must keep the top bun from getting soggy? Makes sense to me.
246 miles from my place and I live in Texas.
WOW👍👍👍👍👍 💯 💥 💯 💥 💯 🤩 🤩 🤩 🤩🤩
If its not broke, don't fix it, right? Love hearing about this historical burger👍😊
Is it "just" american cheese? Because if it would be cheese that does not melt well, I'd totally dig the idea. Anyway, still 10/10, would eat a metric ton.
Thanks for watching!
Does anyone know the story behind the cheese being on top of the tomato ?
If you find out, let me know.
Hey Greg, what kind of buns are you using there? Burger looks great! Also, I just looked up about the Wildfire griddles. What makes them so unique? They are pricey!!
Well, all 304 stainless, black stainless front and really nice burners and temp control system. It will last for years. I was using potato buns. Cheers, Nick!
This is basically an old fashion, mid western smashed burger, made famous at thousands of roadside joints and steak ‘n Shake before it was bought out and ruined
What kind of cheese?
American. I usually mention that in the video. Thanks!
Last time i was this early, the burger hadn't been invented 😂
LOL! Thanks for getting up so early!
My theory on the cheese slice... Maybe way back in the day they used cheese slices that didn't resemble plastic (like what sliced cheese has become in the modern day). Just an ill-informed, not researched guess. Burgers look fantastic, though! 🤘😎🤘
Could be brother! Appreciate your stopping in Dan!
Interesting, keeping the dressings off the buns
I prefer unmelted cheese. Usually cheddar too. I feel like melted cheese loses a lot of it’s flavor. That what do when I make burgers at home.
I was expecting some kind of pineapple express burger 😄
Im driving to Herd's...who needs a ride.?
Shotgun!
My OCD is completely triggered
Herd’s did NOT use cheese on their burgers until the late 1940’s.
Thanks for the info.
You should copycat Burger Kings new candied bacon whopper.
I'd prefer mine more seasoned than that...but the technique is cool.. except for the putting the buns on the bloody meat part..
There are a few things I'd do differently as well. Cheers!
Burger looks good, but that unmelted cheese is triggering something in me 😂
Making burgers wrong since 1916!
who puts the cheese on the salad? DUh, no, it goes on the burger....you are lying that it works.
Well, I answered your first question in the video, Herd's Burgers in Jacksboro, Texas. And as far as it working, I answered that as well... They have been in business serving these burgers since 1916. As far as me lying, no... But please, get some help. You are a flawed individual.
Cheese needs to be melted on. Doesn't look impressive, but I'm sure it's an okay burger, not great.
plain Jane......
You couldn’t even melt the cheese - lazy if you ask me
I didnt see anything unique ?