One of the things that amazes me most about RUclips is that people have the opportunity to show doing what they love to people. And of course for the viewers watch people doing what they love. For me this is a fundamental shift of paradigm where we escape the bullshit corporate media is trying to feed us day in day out. It makes me so happy to see your videos. Even if what you are preparing is not my personal taste [though I am not referring to this video, hell no, burgers are awesome], I enjoy watching you glow with enthusiasm in every bit of work you put out. Thank you for your channel and efforts. Keep it up and god bless
WaKaSaWaKaSa WaKaSaWaKaSa I agree, I stopped watching "food" channels on cable because of this type of content on RUclips. I want to see a real person prepare something that wasn't scripted by a producer. I want them to give me their honest opinion on the whole process and if it taste really good.
Tom's Test Kitchen I agree with you 100%. There's a certain cook on one of those channels that actually WON'T eat her own food! She keeps a "spit bucket" under the table. You'll see her take this pristine bite of the food she just cooked and then the camera ALWAYS breaks away from her to the food. That's so she can't be seen spitting the food into the spit bucket! That was told by several people that actually work for her, with them obviously being kept secret so that they wouldn't lose their job. Now, how bad is the food and recipes that SHE created when she won't even eat it?
Burgers 101 for sure, and some awesome tips to boot! Excellent tutorial Greg! Really enjoyed watching your charcoal set up. There use to be a place around here that sold pizza burgers, and just a few weeks ago I was going to suggest you make one. Brother you did it to it on that pizza burger! I want one!!!!
In a separate video, you mentioned how to avoid burgers swelling and curling, by not packing them too tight. Just that comment alone has fixed my burgers, you are a huge help. Love the vids.
Dude, I watch many food channels on RUclips, but hands down.. you are the Burger "King" (no pun intended). Every single one you create or mimic is mouth-wateringly awesome. Keep it up!
Just made some of these burgers and used my wife's Kitchen Aid. Worked great! Our grocery didn't the meat you recommended so I used a new york strip and a chuck steak. Made 4 1/2 burgers. I did some in a cast iron and some on the grill. They all turned out excellent! I may have to pack them a little tighter though, the ones on the grill started to fall apart. I'll definitely enjoy looking at your recipes.
Great tutorial. I've learn so much from you. Aside from your burger mastery, it's how well you communicate them that makes all the difference. Your editing, camera techniques, demeanor are superlative. Very appreciated, Thanks for all your hard work, it really shows.
I have learned so much from watching Greg's videos and have bought a lot of the equipment he recommends. The spatula he mentions here is so good that I feel as though I had never knew what a spatula could do until using this one.
Another great video from Ballistic BBQ! Greg is the king of burgers. The research, the recipes, and the explanations of each of his videos is professional quality. Personally, I stepped up my burger game this year when I started cooking on a cast iron griddle on my Kamado Joe. I also learned that I really was over working the meat. Now, I'll also chill the patties after forming them to let the fat cool down. Thanks a million, Greg. Always happy to get a notification when you've added another video. Cheers!
Greg... Literally one of the best videos on RUclips. Seriously. I even thought of asking you for this, but my god man...never could I hope it would be this intensive. It will become the definitive burger video. Period. Brilliant job man...
Thanks for the much need and appreciated tutorial Greg! I learned more about making burgers in less than 20 minutes as opposed to taking a cooking class. The tutorial covered all the bases and wasn't overwhelming. This'll be something I can pass on to my family and friends. Looking forward to the next cook! Cheers Greg!
Now that's the kind of information that I like the most. What, when and why. Once you know the basic science behind something you can explore different avenues on your own with more confidence.
Great video as always. Not sure if others have mentioned, but I stick the meat in the freezer for 20 minutes or so before grinding. Makes it easier. Also, if my grinder starts to bind up, I run a few Ice cubes through it......cleans it right out.
I've watched all your burger videos over the weekend because I'm planning on making some american style burgers this week and I'm sure this in depth video will be helpful, thanks!
Great idea on the blowtorch!! I'm going to start using that now instead of chimney. You're totally right about when using chimney when you lift it up I always have some charcoal pieces fall off.
Hey Ballistic BBQ! I recently subscribed a few months ago because I got hooked on your burger videos! Awesome channel, hope to see more killer burger videos.
For detail ballistic bbq is on point. A good tip to form the minced beef is put the ground mince on cling film and wrap then gently form on a tabletop with small circular motions on top whilst keeping thickness uniform by cupping around the edge with other hand as you go. You get the perfect shape with a perfect pressure distribution. This depends on correct amount of salt finger massaged into the mince to form a good level of cohesion whilst maintaining the integrity of the mince strands. I should add these are pretty close to perfect imo though, far better than most so called 'best burger' vids online, subscribed.
Very cool video. In Russia we use room temperature meat, we don’t in the fridge before grilling, and we usually use straight heat method. Different countries and different methods.
So a restaurant unleashed lawyers on you for basically advertising their business to potential viewers aka customers.. Smart like stick. They must have forgot that imitation is the greatest form of flattery. They should have thanked you for taking an interest in a menu item and exposing it to the world
Anyone looking to make the perfect burger use this method. Even if from a shop, marinade a bit if needed with whatever but salt is a must. It creates the stickiness on the strands of meat allowing to bind. If you sea people smashing the hell out of it besides by design be wary. This video should have the gold label for burger creation. Gently forming it is by far the greatest tip i ever got making burgers.
Thanks Greg, awesome and informative video! I have always used ribeye when I grind burgers and let me tell you, those are the most delicious burgers I have ever had, but man it costs a lot, so, it's a treat every once in a while. This is how we roll when we make burgers! Right down to the Weber kettle grill. You are the bomb Greg! Thanks!
I watch pretty much all of your videos, and it's made me understand something profound. Not everyone thinks the "best burger" is the "best burger". I have no doubt your burgers are tasty, but I would never make them at home the way you do. Because I prefer my own method, and think MINE are the best I've ever tasted. Keep up the good work though man! You make some great looking food!
One of the "tricks" I use is: I buy a package of "Bacon ends" at my big box store. Bacon ends are mostly smoked fat. I then mix to 80/20 with lean meat and have the smoked bacon flavor with my beef patty.
Great job Greg, as always. I follow you from years, and I have adapted my cooking techniques near to your style when I make my special burgers. Some suggestion are very important to make and cook the perfect patties. To celebrate my degree on management engineering I have finally bought a kettle, really popular in Italy, the Outdoorchef Easy 570C. Now I only have to cook my burger on this new grill!
Great tutorial, Greg, and very useful tips! From prep to grilling to presentation, you covered it. And I've been looking for a decent turner for more than a year and failing to find one. Now I know where to get it.
I really like your grinder! That reverse feature comes in handy when your arm goes down that tube and you need to disengage before you see it come out the exhaust grate!
3000 watt grinder/120v., current = 25 amps. This exceeds the amperage rating of modern homes kitchen electrical outlet circuits (20 amp +/- 10%). Granted, the 3000 watts is maximum when grinding difficult pieces, it will not always draw 3000 watts, but it can. Add it to other small appliances that may be on that same circuit and you could easily be tripping your circuit breakers. I would be sure you do not have any other small appliances in operation when using this appliance.
Hey great video, it would be nice if you showed us the difference between the home ground meat and the other one after grilled. Definitely gonna give this a try.
A place near me in Houston (actually like the top restaurant in Houston) called a burger "double double," and got a cease and desist from Hardy's or whoever. So they renamed the burger the "Cease and Desist" burger.
Greg those burgers all looked fantastic. Wow I love that pizza burger especially. This video was very informative and took a while to make I can imagine, well done Hun.
awesome tutorial Greg! I definitely picked up some pointers as to why my burgers tend to shrink up into a ball even when i place a thumb print (i only use the tube ground beef).
Another HIT! Greg! You are a true Pitmaster! and Burger making Foo!!!! I can imagine that was alot of work brother! Cheers! BIG THUMBS UP And Shared Everywhere!
Greg this video needed to be made. Very necessary. Thanks for the ideas. When I get some money I'm buying a nicer grill. Mine is a small cylinder smoker type grill which isn't great for cooking burgers. I want to see you use that red grill with the chimney in it just because that thing looks insane.
And this solves the mystery of my burgers always inflating...worked/mixed the meat like a pizza dough especially when I did them with spices. Can´t wait to finally make a non vertical burger now that I know I did it wrong. lol
hi love all your videos..but this one is fantastic it is so hard to find ...JUST how to do a burger only a burger, not a fancy dancy one, just a good old fashioned burger..plse keep em coming we love them all..greetings from Canada...rgds ken
I don't know if you're taking tips. I really loved the video, helped me alot, but, one thing that bothered me a bit, was the changing of sound volume during the video, because of the camera changes. A way to solve this would be to use only the microphone of one camera, or get another one and make it your main. Really loved the vid, Greetings from Brazil!
Hi greg great video and I have been looking for a great flipper for hamburgers and other things when i cook on the grill i love your videos greg keep up the great videos and recipes
![Mariah Carey - We Belong Together [American Music Awards 50th Anniversary Special]](http://i.ytimg.com/vi/UnO2m2BEXDU/mqdefault.jpg)
One of the things that amazes me most about RUclips is that people have the opportunity to show doing what they love to people. And of course for the viewers watch people doing what they love.
For me this is a fundamental shift of paradigm where we escape the bullshit corporate media is trying to feed us day in day out.
It makes me so happy to see your videos. Even if what you are preparing is not my personal taste [though I am not referring to this video, hell no, burgers are awesome], I enjoy watching you glow with enthusiasm in every bit of work you put out.
Thank you for your channel and efforts. Keep it up and god bless
WaKaSaWaKaSa WaKaSaWaKaSa I agree, I stopped watching "food" channels on cable because of this type of content on RUclips. I want to see a real person prepare something that wasn't scripted by a producer. I want them to give me their honest opinion on the whole process and if it taste really good.
Tom's Test Kitchen I agree with you 100%. There's a certain cook on one of those channels that actually WON'T eat her own food! She keeps a "spit bucket" under the table. You'll see her take this pristine bite of the food she just cooked and then the camera ALWAYS breaks away from her to the food. That's so she can't be seen spitting the food into the spit bucket! That was told by several people that actually work for her, with them obviously being kept secret so that they wouldn't lose their job. Now, how bad is the food and recipes that SHE created when she won't even eat it?
I am legally blind and started watching your channel. I love how you described everything. It's giving me new ideas for grilling.
This guy has a very likeable personality
i agree
Burgers 101 for sure, and some awesome tips to boot! Excellent tutorial Greg! Really enjoyed watching your charcoal set up. There use to be a place around here that sold pizza burgers, and just a few weeks ago I was going to suggest you make one. Brother you did it to it on that pizza burger! I want one!!!!
Just bought a meat grinder, followed your steps, best burger I've ever had.
+Michael B Thanks for sharing!
sick hamburger
+Michael B Take any photos?
no i ate it too quick chicken livers
koviack
LOL love it
A must watch for anyone that wants to step up their burger game! Great overview Greg - The Burger Professor with another great video!
In a separate video, you mentioned how to avoid burgers swelling and curling, by not packing them too tight. Just that comment alone has fixed my burgers, you are a huge help. Love the vids.
Dude, I watch many food channels on RUclips, but hands down.. you are the Burger "King" (no pun intended). Every single one you create or mimic is mouth-wateringly awesome. Keep it up!
Excellent tutorial from the master burger chef! Greg rocks the burgers!
Just made some of these burgers and used my wife's Kitchen Aid. Worked great! Our grocery didn't the meat you recommended so I used a new york strip and a chuck steak. Made 4 1/2 burgers. I did some in a cast iron and some on the grill. They all turned out excellent! I may have to pack them a little tighter though, the ones on the grill started to fall apart. I'll definitely enjoy looking at your recipes.
Great tutorial. I've learn so much from you. Aside from your burger mastery, it's how well you communicate them that makes all the difference. Your editing, camera techniques, demeanor are superlative. Very appreciated, Thanks for all your hard work, it really shows.
Thank you for the kind words!
I have learned so much from watching Greg's videos and have bought a lot of the equipment he recommends. The spatula he mentions here is so good that I feel as though I had never knew what a spatula could do until using this one.
Another great video from Ballistic BBQ! Greg is the king of burgers. The research, the recipes, and the explanations of each of his videos is professional quality. Personally, I stepped up my burger game this year when I started cooking on a cast iron griddle on my Kamado Joe. I also learned that I really was over working the meat. Now, I'll also chill the patties after forming them to let the fat cool down.
Thanks a million, Greg. Always happy to get a notification when you've added another video. Cheers!
Now I can grill like the master. Great tutorial Greg!
im from brazil and i loved ur video man. Very well explained and easy to understand. Thx so much
Greg... Literally one of the best videos on RUclips. Seriously. I even thought of asking you for this, but my god man...never could I hope it would be this intensive. It will become the definitive burger video. Period. Brilliant job man...
+TheZoomerica he didn't show stovetop directions so it literally isn't definitive
Thanks for the much need and appreciated tutorial Greg! I learned more about making burgers in less than 20 minutes as opposed to taking a cooking class. The tutorial covered all the bases and wasn't overwhelming. This'll be something I can pass on to my family and friends. Looking forward to the next cook! Cheers Greg!
hey man, I adore your channel! this is the best thing a hamburger lover can stumble upon on the internet, very authentic and knowledgable
Now that's the kind of information that I like the most. What, when and why. Once you know the basic science behind something you can explore different avenues on your own with more confidence.
Great video as always. Not sure if others have mentioned, but I stick the meat in the freezer for 20 minutes or so before grinding. Makes it easier.
Also, if my grinder starts to bind up, I run a few Ice cubes through it......cleans it right out.
Man, this guy is passionate about burgers. Love it.
GEART VIDEO MAN ! really brings it back to basics and fundamentals. well done bud ! there are many that will glean from this , a plethora of know how.
I've watched all your burger videos over the weekend because I'm planning on making some american style burgers this week and I'm sure this in depth video will be helpful, thanks!
I love how at 1:33 the focus goes from the meat grinder attachment to the picture of the happy couple. Nice touch Mrs. Greg!
The pizza burgers in school never looked or tasted like yours does! Thanks for sharing!
Great idea on the blowtorch!! I'm going to start using that now instead of chimney. You're totally right about when using chimney when you lift it up I always have some charcoal pieces fall off.
Hey Ballistic BBQ! I recently subscribed a few months ago because I got hooked on your burger videos! Awesome channel, hope to see more killer burger videos.
For detail ballistic bbq is on point. A good tip to form the minced beef is put the ground mince on cling film and wrap then gently form on a tabletop with small circular motions on top whilst keeping thickness uniform by cupping around the edge with other hand as you go. You get the perfect shape with a perfect pressure distribution. This depends on correct amount of salt finger massaged into the mince to form a good level of cohesion whilst maintaining the integrity of the mince strands. I should add these are pretty close to perfect imo though, far better than most so called 'best burger' vids online, subscribed.
This is my favourite RUclips video of all times.
Thanks for this video. I found your channel recently and my burger-making-ability has gone from so-so to pretty darn good.
My favorite BBQ channel. You give such good tips.
Always a pleasure watching these videos.
Very cool video. In Russia we use room temperature meat, we don’t in the fridge before grilling, and we usually use straight heat method. Different countries and different methods.
Man you got the skills brother. Looks great and will try these techniques soon.
You’re really good, I like mine minced with Roma tomatoes, feta & basil.
man you're just a master! your technique and timing are perfect
KING of THE BURGER!! - great video Greg!
I could eat all 4 of those wonderful looking burgers.
So a restaurant unleashed lawyers on you for basically advertising their business to potential viewers aka customers.. Smart like stick. They must have forgot that imitation is the greatest form of flattery. They should have thanked you for taking an interest in a menu item and exposing it to the world
Anyone looking to make the perfect burger use this method. Even if from a shop, marinade a bit if needed with whatever but salt is a must. It creates the stickiness on the strands of meat allowing to bind. If you sea people smashing the hell out of it besides by design be wary. This video should have the gold label for burger creation. Gently forming it is by far the greatest tip i ever got making burgers.
I was just taken to school, burger school that is, and it was awesome.
Sent to my son -- he loved the direction --Thanks!
This channel deserves a nobel peace price
Thanks Greg, awesome and informative video! I have always used ribeye when I grind burgers and let me tell you, those are the most delicious burgers I have ever had, but man it costs a lot, so, it's a treat every once in a while.
This is how we roll when we make burgers! Right down to the Weber kettle grill. You are the bomb Greg! Thanks!
I watch pretty much all of your videos, and it's made me understand something profound. Not everyone thinks the "best burger" is the "best burger". I have no doubt your burgers are tasty, but I would never make them at home the way you do. Because I prefer my own method, and think MINE are the best I've ever tasted. Keep up the good work though man! You make some great looking food!
Thanks for posting these videos....now I know what I've been doing wrong all along. I need to grind the meat instead of just buying it premade.
This video is outstanding!! Showcases every aspect into burger construction!! Kudos on another great tutorial!! Keep them coming!!
Excellent video, just what I was looking for. Excellent information, well presented, well paced. Thanks!
One of the "tricks" I use is: I buy a package of "Bacon ends" at my big box store. Bacon ends are mostly smoked fat. I then mix to 80/20 with lean meat and have the smoked bacon flavor with my beef patty.
I have used my KitchenAid grinder constantly for years and I don't cut the meat small. I have had no problems at all with mine.
I appreciated the demo of the charcoal set up. That was super helpful. Also, I'd love to figure out how to get one of those griddles.
I'm not kidding, this truly is an art. You're awesome!
Thanks, Greg! I've picked up a lot of tips from your various videos but this one answered a few questions that I had. Thanks again. Cheers!
I used a 73 lean and 27 fat mix and the burgers were bangin!
Everything you serve looks so delicious
This has been the most comprehensive guide to making a burger. Thank you, sub'd and appreciate the details.
Great job Greg, as always.
I follow you from years, and I have adapted my cooking techniques near to your style when I make my special burgers. Some suggestion are very important to make and cook the perfect patties.
To celebrate my degree on management engineering I have finally bought a kettle, really popular in Italy, the Outdoorchef Easy 570C.
Now I only have to cook my burger on this new grill!
First time I certainly see you, but wow all the different things in one single video awesome
Great tutorial, Greg, and very useful tips! From prep to grilling to presentation, you covered it. And I've been looking for a decent turner for more than a year and failing to find one. Now I know where to get it.
Burgers are probably my favorite food. Now I am stuck watching every burger recreation you have done haha
Great post, Greg! Thanks so much for sharing your knowledge with us! Heck, I even loved the parchment paper patty move. Great idea.
I really like your grinder! That reverse feature comes in handy when your arm goes down that tube and you need to disengage before you see it come out the exhaust grate!
Looks very good I will have to try this soon. Thank you for your video I will have to look out for that spatula
A whole lot of work, I'm assuming. Awesome video with the most key details covered. Thanks
Great food! I have binged every episode. WOW!
Really awesome and useful burger basic tips! I love a good homemade burger, so these tips are just perfect!
3000 watt grinder/120v., current = 25 amps. This exceeds the amperage rating of modern homes kitchen electrical outlet circuits (20 amp +/- 10%). Granted, the 3000 watts is maximum when grinding difficult pieces, it will not always draw 3000 watts, but it can. Add it to other small appliances that may be on that same circuit and you could easily be tripping your circuit breakers. I would be sure you do not have any other small appliances in operation when using this appliance.
Man, love you're burger videos, so many kinds so many varieties so awesome.
Your vids are perfect and you seem genuine! Also I know you’re a cuts777 fan as well. Keep rocking!
Hey great video, it would be nice if you showed us the difference between the home ground meat and the other one after grilled. Definitely gonna give this a try.
What a class! Now everyone can whip up some great burgers.
A place near me in Houston (actually like the top restaurant in Houston) called a burger "double double," and got a cease and desist from Hardy's or whoever. So they renamed the burger the "Cease and Desist" burger.
Great video! Got most of the equipment except for that killer custom cast iron grate! You need to market those......
Great job! Really appreciate it! I love your grill/cast iron cooking surface.
This is what I have been looking for and yesterday your channel came in my recommended.
Awesome. Keep up the good work
Greg those burgers all looked fantastic. Wow I love that pizza burger especially. This video was very informative and took a while to make I can imagine, well done Hun.
awesome tutorial Greg! I definitely picked up some pointers as to why my burgers tend to shrink up into a ball even when i place a thumb print (i only use the tube ground beef).
thanks for the video Greg! Tremendous insights! I would eat one of your burgers over any restaurant!
Another HIT! Greg! You are a true Pitmaster! and Burger making Foo!!!! I can imagine that was alot of work brother! Cheers! BIG THUMBS UP And Shared Everywhere!
Back to basics, excellent burgers!
Greg this video needed to be made. Very necessary. Thanks for the ideas. When I get some money I'm buying a nicer grill. Mine is a small cylinder smoker type grill which isn't great for cooking burgers. I want to see you use that red grill with the chimney in it just because that thing looks insane.
Oh how did i miss this :( Great Vid Greg!
Please make a video to show how you can lure a cow into your meat grinder.
lmao
Good 1! LMAO!
kids aint funny these days
LOLLLLL
I love it when there is a new vid out on your channel, love watching your burger vids. You are the bomb dude! Summer greetings from sweden!
And this solves the mystery of my burgers always inflating...worked/mixed the meat like a pizza dough especially when I did them with spices.
Can´t wait to finally make a non vertical burger now that I know I did it wrong. lol
just awesome, greetz from lower saxony/ Germany!
Great video dude.Answered a lot of questions,Thumbs up!
hi love all your videos..but this one is fantastic it is so hard to find ...JUST how to do a burger only a burger, not a fancy dancy one, just a good old fashioned burger..plse keep em coming we love them all..greetings from Canada...rgds ken
Awesome!!! Thank you for this video! Wish you luck and hope to come to your own restaurant some time in a future!!!
I don't know if you're taking tips. I really loved the video, helped me alot, but, one thing that bothered me a bit, was the changing of sound volume during the video, because of the camera changes. A way to solve this would be to use only the microphone of one camera, or get another one and make it your main. Really loved the vid, Greetings from Brazil!
Simply awesome! Burgers done right!
OMG! Pizza Burgers on my absolute favourite burgers!
Greg, if you were to ever open a Ballistic BBQ burger and steak restaurant it would be a guaranteed hit. I can see the lines around the block
You're seriously a legend. Well done, keep em coming!
Greg! Such an outstanding tutorial that I'm sharing this on Facebook. Really well executed. Keep sharing these delicious video's. Blessings ChefMike
Hi greg great video and I have been looking for a great flipper for hamburgers and other things when i cook on the grill i love your videos greg keep up the great videos and recipes
Thank you!
Best Wishes from Austria
Oh, wow! The burger looks great!
this was a long video (not complaining,stating facts lol) but worth every minute,the pizza burger looked sooo good!
As always, incredible videos! I get so happy everytime I see you have a new upload :D