The Burger I Never Make for Guests
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- Опубликовано: 25 июн 2022
- I don't think RUclips needs ANOTHER burger video if we're talking strictly about instruction on how to do it. I posted this because smashburgers on potato buns (rightfully, imo) have taken the entire burger spotlight. The side effect of the trend is that new cheeseburger-makers might not know that a big half-pound beef patty is often the most appropriate approach for solo burger-cookery. You won't have to clean a raw-beef-backed smashula and you won't have to eat in a grease-splattered, smoke-filled kitchen afterwards. It's not super practical to make big thick burgers for a huge crowd unless you follow my old instructions for sous video burgers, but I'm not even gonna link that here because it's so outdated and embarrassing to watch now!
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Хобби
Isn't that myoglobin? 2:06
Dagnabbit I’m boo boo the fool
@@internetshaquille everyone makes mistakes, we are only human and we should refuse the idea that life is pristine like social media makes it out to be
@@internetshaquille no one will ever know
No, it’s cow blood that evaporates when you cook it more
@@vintage_houston he pinned the comment...
I don’t know if people point it out but I LOVE how transparent “So and so has paid to be mentioned at the end of this video”. It is so ungodly clear that you made a video and whatever company wanted to be a part of it so you two made a deal and a handshake and this is what happened. Incredibly good example for how content creators should handle their ads.
Of course the cooking content is on point as always too, but I wanted to give a compliment to your ethics as well.
Thanks, Andrew. I keep a handful of screenshots so that I can argue to keep that phrase when advertisers ask me to remove it. I'll add a shot of this comment to the portfolio :)
I second this
I second this and also appreciate you don’t use the classic vpn fear mongering lines (read: literal lies) about hackers stealing your identity on your “unprotected connection” and instead focus on the genuine benefits of a vpn
For some reason, I always watch the sponsor talk at the end of these videos. Maybe it’s out of a sense of gratitude or a sense of completion. Not sure, really. Other videos that embed sponsor chats in the middle, I always jump skip.
@@robertlee5456 Me too. Very odd. I actually like finding out who paid to be mentioned at the end of every video.
That outro was so smooth I actually watched the ad because groceries are expensive.
Thanks for teaching us how to cook and eat the rich burgers!
Nah fr felt the joint pain
eat the rich burgers... I see what you did there!
@@alexathegator so did I, definitely revealed OP is a giant wanker
Probably a stupid request -- can you make a video on how to freeze stuff and defrost them (like you suggested you're planning to do for those buns)?
I think that's a fine suggestion!
The great part about freezing all my bread products is you can toast them straight from frozen. Sliced bread, buns, pita… I freeze them all
Many toasters have a 'defrost' setting. Or if not, defrost by using the lowest setting (check temp afterwards). I like to toast in two steps: first, use the defrost setting so they won't end up getting soggy while being left out to warm up. This means you can have the buns out and ready to be toasted later, rather than digging through the freezer at a critical time. Then, when the burger is nearly done, toast for real (on a somewhat lower setting than you would if coming up from frozen; may require experimentation). I'm sure you could use the pan instead as netshaq recommends, but using a toaster means you don't have to wait until the pan is free.
@@internetshaquille I see what you mean. Do they ever go soggy for you?
@@internetshaquille How do you avoid freezer burn, my guy
my fav thing to do when cooking a thick burger, funnily enough, is to take a page from the japanese and make a ground beef donut that I crack an egg into the center of just a few minutes before flipping, and get maximum use out of that rendered beef fat
iiiiiinteresting!
that sounds really nice 🤤
Damn that sounds bussin
premium username and comment wow
Yeah I’m doing this
shaq, your videos have not only changed the way I cook but the way I want to produce content; short, sweet, and to the point. I love coming back and rewatching your entire library, and the best part is I can do so all in the time to make a perfect patty 🍔
Let me know if you need any help. I’ve recorded a ton of my thoughts on camera as bonus patreon videos but I’ll happily share them for your mission
I feel the same, from the first video i saw about sprout's
forever appreciative of your straight and to the point scripts and editing. (not even to mention the entertainment factor)
thanks for not wasting our time, and not talking down to your audience. right out of the gate since the early sous vide days you’ve been one of the few creators out there who’s priorities are in the right place.
insane that you’re not at a million yet, but fuck the algorithm yanno? you’re doing it right.
1:05 Best cooking infographics in the youtube cooksphere
thank u spaghetti fleshlight
Watching the ad at the end for daddy shaq, since he doesn't shove it down our throats mid video like other tubers.
amen
The burger diagram was actually really helpful. Thanks for taking the time time to make that
The detailed schematics, the easy to understand instructions, the lack of annoying ego, the straight to the point teaching style...
My friend you just got another subscriber. Great stuff! Keep up the killer work!
dude, i know it's not new, but the ads being strictly at the end of the video touches me deeply. it shows class, self confidence and respect towards viewers. and you know what, i don't even mind watching it - it's not annoying at all as opposed to midroll and i have time contemplating the video i just watched anyway.
I love how we’ve come full circle from everyone teaching smash burgers to shaq just making a classic burger for one look innovative.
This is exactly how I make burgers. But I use the excellent brioche buns from ALDI (6 for $3.50 and they're made in France.) I toast the buns in the skillet, using Kerry Gold Irish butter. 😃
This is also convenient for making burgers for two, since it uses a half pound each and it's easy to get exactly a pound of beef. If your skillet isn't big enough you can always keep one warm in the oven while you cook the second. You may need to slightly undercook the first one and let it finish in the oven, but that shouldn't take too too much trial and error to sort out. Or you can use two skillets, if you have an extra one on the bench.
I sincerely gave up trying to make thick burgers for myself at home. They were constantly getting raw in the middle, and with my GI problems, I can barely eat anything under medium-cooked.
I highly recommend an instant-read thermometer like the Thermapen
hahahahahaha
You're just a treasure. A top tier example of balancing quality, value, integrity, and comedy in your content. The delivery of 'Oooo ie!' and "Hey you mind watching an ad after this?" were too good 😂Is there anything you attribute to helping you blossom into the tactful, debonair presenter that you are now? All love ♥
You're a gift to any post college home cook bro like me man, never change Shaq, you're greatly appreciated
There’s an interesting history to the steak burger/smash burger rivalry and it has to do with the Steak’n’Shake chain. I always wondered why it was called Steak’n’Shake, so I looked it up and apparently in ages past people didn’t trust ground beef because there was little or ineffective government regulation of butchers and meat packers and who knows what they put in there. So if you ordered a steak sandwich, you’re safer knowing what you’re getting.
The owners of Steak’n’Shake wanted to prove to his customers that his ground beef was the real deal, so he made a big show of grinding the meat right in front of the customers in a big display and serving smash burgers. The reassurance of safety along with the great taste was a hit and over time, along with improving sanitation and the behemoth that became McDonald’s, burgers became the kind of thing people wished to imitate at home and an icon of American cuisine.
Huh, that is interesting. I should be responsible and fact-check this but that sounds hard so I'll just take your word for it.
My god, why is your content always so high quality? I don't even cook burgers and yet somehow I found myself wholly entranced watching this video. You're got such a great flow!
I'm still hacking slices off the fiber-optic cable in the fridge whenever I want a thick burger that's not undercooked, but this is certainly a faster method.
Mmmm Fat Elvis burger
Hey cook daddy, thank you for the short videos and great content. Even doing just the basic stuff has been wonderful! You will be my guide to eating well as I start moving out of my parents house and get my own kitchen.
brioche buns are goated
Nah, too sweet. It's like having dessert
@@imadetheuniverse4fun lots of brioche buns with varying sweetness.
Give the goat bun another try
@@imadetheuniverse4fun also too crumbly, it's basically a cake, I prefer a burger bun that doesn't turn into a paste in my hands
@@AndrewVaillant I do try them often since many burger places have adopted it, it just doesn't go well with burgers imo.
@@wurzella1 yes the paste thing too 😂
When it comes to the width of a patty, I actually have a plate that's the right size on the bottom for pressing the patty down to the exact diameter that will cook to fit the buns I prefer. Works every time.
My only suggestion is to add a bit of the mayo on the lower bun for at least a thin layer before you put the burger on it. It's something that I've done for years with just about any sandwich as it helps prevent a potentially soggy bun by sealing it with fat. It leaves a lot less of a mess behind in the end as well. I don't even use that much there, but it has to be something fattier for a topping/sauce in order to work.
Also for cheese, a combo of american with a lot of the other options tends to work really well for melting.
On another thing connected to burgers, I've started putting any grilled topping other than a fried egg on the burger with the cheese on top of it to melt as a way to keep things together a lot better
I love how short and to the point this video is!
Me: Cooks burger for one.
Wife: Looks longingly and angry from across the table.
Your videos are amazing man, and your charisma and affable nature is something to behold. God bless the Shaqman.
Hell yea I live in Fort Collins, awesome to see someone repping a seasonal New Belgium! (Especially one as delicious as 1985)
I love how you're racking up bigger brands for "___ has paid to be mentioned..." cause it allows other creators to link your video to those brands and say "if you did it for this guy you can do it for me". Hope to see it become a trend.
A ton of people have mentioned that Nord is a "big brand", which is good to know! I actually had no idea it was so highly regarded
I've been doing burgers just like this, it's such a solid method! Being able to use a non-stick as well makes cleanup super fast.
Love your videos! Entertaining and top notch cuisine to boot!
Also, ad watched--Supporting the beef budget!
You’ve done videos showcasing spring + summer ingredients (pasta and salad respectively). Would you consider doing something on the best recipes for winter vegetables?
Thanks Shaq! Awesome video as always. Going to get burger stuff tomorrow! Much love
Made sure to watch the ad, great video from a very talented cook/RUclipsr.
Pro tip (and this has been proven) - you can flip your meat as many times as you want, as long as you're cooking it all the way through. Meat doesn't keep track of how many times it was flipped.
This guy is a much better cook than I am, but I've never screwed up a burger patty because I "flipped it too many times" or whatever.
True, but you still want to get each side down for a bit to get that maillard reaction going, once that's done then flipping as much as you desire is all good
best food content on the internet for sure. this man is GEM
Love listening to Shaquille explaining cooking techniques. So entertaining and makes my want to take up cooking. Request, how to make best or adequate taco video please?
I'm new to this channel and I i must say, it is outstanding for so many reasons. Love the content. One note though, I've seen/done many tests on putting the "toppings" below or on top of the beef patty and putting them beneath the patty always wins. I don't understand why, but it's a thing.
the jcrumb tee... absolute class
I remember learning from my parents how to cook lamb chops by watching the pooling of hemoglobin. It was waiting until it goes clear (lamb can handle being well done and still be delicious, found out steak cant when I started cooking that) and now I watch the progress when cooking meat because all the other ways I've tried to learn confuse me.
Eating a homemade burger right now for lunch. I think I did well with the burger width but I'll keep the 3/4 rule in mind. Not squeezing the juice will help, especially with toasting my (normal) potato buns. Served with red onion, bacon, pickled jalapeno, and dijon mustard, but I use lettuce or avocado when I have some (they go bad way too quickly). If I have frozen fries, I stick those in the oven then top with ketchup and jalapeno, but lazy day calls for microwaved potato. And to get that "veggie" serving: some microwaved corn.
out of pocket as it may, i’m trying this method on a plant-based burger.
Report back with your findings
yes please report back
Sorry to promote another channel on Shaq's, but Thee Burger Dude on RUclips has tons and tons of amazing vegan burger videos!
I've never paid attention to shrinkage or anything when making impossible burgers from home, so commenting to see how your experiments go
Dog food Burger
This burger place in Seoul called downtowner has one of my favorite burgers. They make smash burgers, but the thing that sets it above the rest is how they do their onions. They cook them (probably sous vide) to the point where you get a mellow raw onion flavor, but they still have a bit of structure. You never get a whole onion slice when you were only expecting a bite. They finish them off with some black pepper and damn does it complete a burger. I highly suggest trying it out sometime.
Thanks for the dip tip. I always wondered way the patty keeps lifting in the middle
I'm sold. I just bought the Australian equivalents of all this. Imported French brioche buns, wagyu (sic) burger patties, Cheer brand 'Aussie Jack Burger Slices' (cheese), iceberg-red onion (I'll add a thin slice tomato and a little parsley), La Morena chipotle sauce from the Mexican section at Woolies and Kewpie mayo, Kettle Original Sea Salt chips and a six pack of Little Creatures Pale Ale.
I might combine this with the Minnesota butter burger technique of frying the buns in extra butter and slipping a pat of butter under the patty.
I felt compelled to watch the paid ad at the end and I did. How are you so good with your words?!
Oh hey, I use those burger buns too, they're pretty good. Idk why I've never frozen them but assuming I've got space I'll do that after I have a burger for dinner tomorrow. Something I already did whenever I bought beef is to portion out a couple of burgers worth so it's easy to just take enough for one or two burgers out of the freezer in the morning (or at a push, early afternoon) to cook later.
I do, however, pretty much always cook the onion going on it.
The way you speak and present has become incredibly more charismatic over time. I watch your videos for that more than the actual content.
Never thought to make a divot, thank you. I usually get the size right outside of that though. Also, big agree on those buns, they are very good. I prefer to make wedges with my burgers, but I respect the crisps, much lighter.
You are the only RUclips chef I ever watch. Thanks for this! The way I was making a fat burger was mostly steaming it and it took forever. Life saver, Net Shaq
Also "paid to be mentioned at the end of this video" is great - it feels like you and they are being honest with the viewer and oddly makes me think better of brands who affiliate with you knowing that you don't sugarcoat it.
I've been doing this lately! I made this even easier (lazier) for myself. Costco sells 10 pack of beef and turkey burger patties- they're already frozen and and the right size (I make every patty forming mistake in the book) and it's great for when I don't want to drive through anywhere.
That beef bomb would hit me like a loose X-Wing to my Death Star gut.
thanks for the precise measurements. i finally have a use for my ruler.
Currently on holiday far away from my favourite butcher and pans but can't wait to splurge on quality ingredients and have the perfect burger for one big boy. Thank you from the bottom of my stomach for this primer on looking after numero uno!
It’s always a pleasure to watch your videos. I am going to start commenting on every video to make the channel grow :)
godspeed o7
You have turned me into a devotee of those Calabrian peppers. I do prefer a thin well seasoned cast iron (field, griswold) to any non stick. Light, heats fast, browns well, holds heat.
re: brioche buns for the budget conscious - Aldis house brand Specialty Select has some BANGING brioche offerings, not just buns, but their buns do slap.
My Aldi envy is kicking in
@@internetshaquille we gotta get you a care package one of these days
Shaq I really love your videos, like, on track for having a baby named after you love them. Keep up the pristine balance of objective to subjective commentary, time-respectful pacing and overall great quality!
I only watched the commercial at the end bc you asked so nicely. Another great vid.
Watched the whole ad at the end. That's how much I liked the video. I'll even try it
Great job!
Everything I've ever learned about cooking I've learned from you, and I'm a better man for it. Thank you
I'll watch the ad because you asked nicely and gave a valid reason.
I prefer a generous scattering of minced onion on burgers. The thick rings provide an unwelcome snap and overpowering flavor for me. I always shoot for the nostalgic McDs rehydrated onion flakes size.
My favorite burger video ever made.
I love that you included measurements in millimeters!
Of course I'll watch an ad for you... Also definitely going to make a burger similar to this one at some point in the future
Eyyy. Another St. Pierre appreciator. Way better than pretty much any other bun you can buy in a store, imo.
Thanks for the video, I-Shaq! I agree that storebought brioche buns are perfect for homemade burgers, and I personally rarely have sides with my homemade burger.
excellent tutorial!
I thought I invented this way of cooking burgers but apparently not cuz now you just posted a video of almost exactly my strategy, I also use those exact buns.
Slight recommendation I like to caramelize some onions in the pan before the beef and then set them aside for a topping, it also works to flavor the pan. I also toasted the buns spread with butter before the meat and the (small) butter residuals make things taste good. The pan is never coated with oils and butter it's usually a light sheen at most when I've done that.
Carmelizing onions properly takes a long time though, like at least an hour, a lot of effort for a solo meal. If you're just using grilled/sauteed onions that's fine and that's what I do too, but just saying if you want true caramelized onions, give it a try with a youtube recipe and put that on your burger too! Helen Rennie on youtube has a great recipe.
Always Like your videos before they even start, I know I'll learn something cool and feel a bit sassier, too
Not me going out and buying ground beef so I can make tonight burger night 😩 thank you for sharing this! I don’t have a grill and have a sensitive fire alarm so this is PERFECT for when the beef craving hits
I really appreciate the honesty of the ad reads. Just the “[x] has paid to be mentioned” bit.
Smaller pans will fry thick patties in their own fat
Allowing more doneness without drying out.
I make a good burger but I've NEVER heard of indenting the middle and I can think of how many delicious patties I've made that could've benefitted from indenting the middle...Shaquille you legend
I think it's an Asian thing my Chinese uncle told me about it
This inspired me to go make some burgers today. Thanks king 👑
Finally a home friendly burger with nonstick pan, thank you Shaq!
watching this after having an inexplicable food craving and eating 3 of the patties i had in my freezer in one day 5 weeks ago
Totally agree on the only one co-star for a burger, I'm not a fan of overly complicated burgers.
And now beef is out of the budget 🤣
If I could add one step - slicing the burger in half once assembled. Game changing.
Thank you again I can finally feed my children correctly. You see we have been living abroad in France and its been hard to keep them on the American diet to preserve our culture.
Ethan’s dad is that you!!
There was a restaurant in the basement of Macy’s in NYC that served burgers on king sized English muffins (I seem to recall Wolf or Wolferman’s muffins). A lovely pub in Whippany, NJ also served succulent burgers on English muffins. Have you tried this?
Damn this advices are insanely useful thanks bro
Thanks Victor for the recipe 🙂
Yooo same buns, cutting board, and spatula!! Great burger choices
love this video lots, you always do amazing. you've changed my entire outlook on so many things as a young adult living by myself , literally had to pause and rant to myself when you said you need brioche buns for burgers like this because my roommate got those little bitch great value buns that just fall apart when you put anything on them and it ruined my night because i specifically asked for brioche 😂
never would have thought to do burgers inside on a nonstick. looks they're back on the menu 😎
Oh man those pepperoncini chips slap, much respect. Great video shaq
Fantastic video! As a vegetarian, I prefer meatless burgers, but the tip of freezing the buns is gold. Do you have a preferred reheating method for them?
2:29 we love Net Shaq practicing self love
I'm a martin's potato buns kind of guy, but I'll have to try those you posted. My topping of choice is always overcooked onions.
Potato buns are perfect for smash burgers imo
My god Shaquille is goated. The way he makes videos is just immaculate.
Thanks for the metric units.
Hey Shaq,
I've got a request as well: I've been trying to figure out a 20-30 minute chicken tender/chicken sandwich recipe that can replicate the flavor and juiciness of a 2 day pickle juice-buttermilk brine. Ideally I want to freeze these. So really the request is less about the specific recipe, and more about the principles of driving up juicyness and flavor sans brine and freezing chicken that's been marinated for quick from-frozen frying.
I guess this is pretty much just an open request for knowledge from anyone who feels like sharing too.
Thanks y'all!
Damn Internet Shaq made making a burger straightforward enough I may for the first time actually attempt at making a burger myself.
I "liked" the instant be said "people almost never make their patties wide enough."
I make my hamburgers even thinner, but I like my burgers between ¼ and ⅓ lb.
My condiment choices are usually either:
A) shredded lettuce, mayo, tomato, raw onion, (no cheese)
or
B) ketchup, American cheese
00:30 - Perfection!