The 100 Year Old Onion Burger Technique You Won’t Believe
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- Опубликовано: 30 сен 2024
- This burger has been sold for 100 years by Pete's Hamburger Stand in Wisconsin and today we try it to see why its stood the test of time.
Recipes:
Steamed Wisconsin Onion Burger
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PATREON:
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Sources:
• Wisconsin Foodie - Pet... (Wisconsin Foodie RUclips Channel)
wisconsinlife.... (Wisconsin Life)
www.startribun... (Star Tribune)
Wouldn't the meat go bad after 100 years? 🤔
The acidity of the onion actually preserves it
😂
Nah just keep it in the freezer it’s good forever.
No you
I thought the same thing lol
I made this for dinner last night exactly how you made it in this video and OMG it was delicious! I put some horseradish, ketchup and mustard on it and that really amped up the flavor. Never knew horseradish would elevate a burger like that, it’s my new go-to condiment. And I confess, I saved the broth from the meat and onions. I don’t know what I’m gonna do with it but it was too good to throw away. I’m thinking of making a sauce or gravy with it or add it to a stew.
I say cook some rice in the leftover broth. I saved the broth/juice from the last time I made pulled pork. I reduced it a bit and then turned it into ice cubes. The plan is to make pulled pork flavored rice. I did the same with the leftover juice from canning tomatoes. I figure that would be excellent for making Mexican rice! 😉
How about use it for the next time you have burgers 🍔
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@@ramirorodriguez9671 Romans 10:9 “..if thou shalt confess that with thy mouth the Lord Jesus, and believe that God raised him from the dead, then you are saved”
I don’t know if you already believe in God and have a relationship with him but I think our time may be running out until Jesus comes back and gets us, I want you to get a relationship with him because he does love you and he blesses you everyday of your life and every second so may you please give your life to him before it’s too late, do what is right please and your efforts will not go unrewarded so please start praying to him and reading a Bible so you can grow your relationship with him.
“Anyone who listens to my teaching and follows it is wise, like a person who builds a house on solid rock.”
Matthew 7:24 NLT
Accept Jesus Christ as your Lord and Savior please
Ask me if you have any questions
If you need a Bible then download the KJV Bible app it also has prayers for you
God bless you and have a good day
Make hamburger biscuits and gravy with it. Instead if sausage.
Just so you know Steve, for the slap mandoline thing, the triangular divot in the bottom is supposed to be pressed into the leg of the mandoline so that it stays in place.
Ah, you mean the bottom of the tray? Makes sense.
Yea took me a while to figure it out. Was wondering why they overengineered a mandolin but didn't lock the tray in haha
Looks like the legs aren't fully extended either.
I saw that immediately. Oh dear
@@mozjag "That's what he said."
I used to work at five guys. Throughout the day we would cook batches of grilled onions. A trick at the restaurant would be to pour water on the onions that were cooking with the burger grease. Cool to see a similar method
I don't know why but I find it bizarrely hilarious when Steve pulled out the car-sized onion machine, slapped the shit out of it and when catching container bounced infuriatingly loudly and the onion slices went all over the table, he still proceeded to say he 'loves this machine'.
I think with lexdisia he may not have seen the bouncing tray or unextended legs🍔
He just gettin that cash
I wanna see him do a potato
You begin to truly love these after you've sliced about 1000 lbs of onions with just a knife.
I really don't think that he had to pull the onion off the table makes this gizmo a bad idea. Just use it on a clean surface. I am seriously thinking about getting something like this.
Your burger math is way off. Package says it's slightly under 0.9 pounds--that's quite a bit more than 10 ounces. No way the resulting patties are 5 ounces; they're closer to half a pound apiece.
When I met my husband he told me he couldn't cook but he said he could cook burgers. When he made his burgers just like this, I was skeptical because I didn't think boiled burgers would taste good. Fast forward 31 years later. I never eat my burgers any other way. They are delicious! 😋
I thought my dad invented this technique. Apparently he only had a shared great mind.
Because most people like the flavor of beef. This technique removes that and replaces it with onion and water. You just like onions and water more than beef...
@@JonnyQuest64 whose question were you answering?
They don't look bad, I love onions so I'd try. Have you taught him anything else to cook?
@@youropiniondoesnotmatter hes responding to the original comment
I made this recipe for my family this evening, it was a huge hit...thank you
Size perception in the US really must be different. That small onions looked big to me, and that big one is something I've never seen in supermarkets 🤣 Love your channel, good to see you've grown so much. Definately gonna try this one sometime.
They looked very large to me in NJ also. Must be a restaurant chef thing with their suppliers.
cause they're all artificial
@@paveantelic7876 no such thing
@@PCRevolt yes
They’re called Jumbo onions here in N.Z readily available to the food industry. No use mucking around with small onions!😂
I'm curious if quickly searing the patties before cooking them in the broth would add to this. Obviously it wouldn't remain crisp, but I think that extra layer of flavor would go a long way in making this even better.
Or giving them a quick sear after cooking them in the broth just before serving.
@@da1otta and @benbrittan8429 or even better both of your ideas combined :D
@@da1otta you would have to wait so long to sear them when they are wet i think, so it should be done prior
I make a pork chop and onion gravy dish that uses this same concept. The pork chops are seared then removed from the pan. The onions are browned in the pork drippings, and then the water is added. I use vegetable broth instead of water. After adding the water/broth return the chops to the pan, cover and finish cooking. I'm going to use these steps, but I won't cover the burgers in the pan.
Hey, these aren't Ben's Burgers. Just kidding, I agree
Guga foods brought me here!
This reminds me of an Arab dish where chicken is cooked in onions and broth, which ends up tasting like French onion soup-infused chicken. Cool idea for burgers!
I grew up near Pete’s. They are only open during summer months. It is one of my favorite childhood memories getting that first “water burger”. This absolutely made my day to run across this in my feed. Thanks. Btw if you have a Publix near by, their in house hamburger buns are a close comparison to what Pete’s buns are like. Yeasty, but somehow sturdy to soak up the moisture without falling apart.
they reopen at april
I used Publix Buns last night with Vidalia onions. Excellent!
I finally learned about the Maillard reaction, and how to properly cook burgers, and now you come and tell me to make steamed hams. lol I really want to try this.
Don't you mean steamed clams?
@@elvenkind6072 It's a Utica dialect.
Guga brought me here!
This immediately reminded me in a way of a White Castle burger until you mentioned the broth. Then I felt like everything that was happening was like an assault on that burger. Then I remembered White Castle and knew it’s probably pretty awesome.
White Castle ..... a POS NJ franchise, probably Newark NJ... all shite like that originates from that mid/north region of NJ and the land of the rabbis and human meat like MacDonalds.... no fukin thank you to the HEK293
I thought of White Castle too.
This is how they make burgers at white castle?
@@MyName_Jeff yeah they used dehydrated onion as a bed then put the burgers on top, then the buns on top of that. The onions steam on the bottom and make the buns and burgers tender and oniony.
@@cbuffalino Oh damn I didn't know that. As someone who hates onions that doesn't sound too great then lol
I just made this recipe and it was interesting. No better or worse than a grilled burger but different. I also added some Worcestershire sauce to the broth for a little extra flavor. Good recipe for the winter months because it doesn't smoke up the house like pan frying.
spoken like a Conosur.
I've tried braised patties and meatballs with Worcestershire sauce, vegetable, chicken or beef broth, a slurry made of miso paste and wasabi, tomato passata let down with a little water or alcohol, mostly beer or wine, sometimes sherry or vermouth.
Steve slapping the slicer like it owes him money 😂
You're making steamed hams??? At this time of year? At this time of day? In this part of the country? Localized entirely within your kitchen??
may i see it
So, I have one of those slicers, different brand I think, and just a note for future use. The tub is supposed to basically lock in at the base of the slicer. It looks like maybe you didn't pull the back legs out quite far enough, if it's out all the way the niche in the tub should fit over the ledge of the legs and lock in against the bottom of the slicer. If you've got it set up right, you can slap it as hard and fast as you like! 😄
That's what she said.😉
Pete’s is ALWAYS slammed! Lines are down the street and around the corner. The conversation in line with the other visitors adds to the charm. The burgers speak for themselves!
Nice to know Pete’s is still going strong. I used to visit McGreggor Iowa, just a ride over the bridge from Pete’s, when I was a kid. Back then there wasn’t much of a wait, but that was over 30 years ago. Gosh I miss them. ☹️
AWESOME !! SAVING THIS !! Yes, I live in WI, and watch Wisconsin Foodie and did see that episode about Pete's. After seeing how they made their burgers I started doing it the same, and will attempt your version also, THANK YOU SO MUCH !! Gonna buy that mandolin !
You know what gets me is these people that use CLICKBAIT techniques when they don’t have to…..I’m calling you out with your thumbnail “100 YR Old Burger”
Maybe next time put “100 yr old burger recipe” ….sad and greedy trying to get those views …just remember not all people are 🐑
I’ll definitely try it. So strange that it originated In Wisconsin without cheese 🤯. Thanks for sharing this. I love food history ❤
That is odd, aren’t they known for excellent cheeses?
The hamburger was invented in Seymour WI. We are famous for our world award winning cheeses we do eat food without cheese.
not many people ate cheese in america until the government started subsidizing the dairy industry in the 80s
Yum boiled hamburgers. Nasty Nothing beet a Grilled lightly Charred Burger with onions to match it's gotta Sound appetizing before I try it LOL. JMO ..NASTY BOILED BURGERS URGGGG
I'm dyslexic too, and I understand that statement sooo much right now
For the rest of my life this is how I will be making my MF HAMBURGERS!!! SUBSCRIBED LIKED AND EVERYTHING ELSE
I don't make hamburgers often but next time I do, I'll probably try this. It's an interesting alternative to firing up a grill. When you mentioned the fact that cooking these all day builds up a stronger broth made me think about adding a teaspoon, or two of Better than Bullion paste to the pan to give it that extra boost. Just go easy on the added salt.
I tried it, was very disappointed. No sear, no umami. Basically boiled beef with onions. Sear the second patty and made a regular burger. The onion sludge gravy leftover was fire tho.
@@giovannischulze1253 That's disappointing. Maybe the answer would be to put the patty and onions in a very hot pan to quickly sear them, like you would a steak, and then add in the water to braise them until they are cooked through, getting the best of both methods.
@@giovannischulze1253 why does it sound like you were expecting a sear and not boiled beef, for a dish that is exactly the opposite
They make these things called "Onion Goggles". I have a pair, they are life savers when I'm cutting up onions. Just an idea.
Might try adding better than bullion sautéd onions mix and beef broth or some store bought French onion soup mix to the water to get closer to the 300 burger onion broth at small scale
I don't think that would work. If you concentrate the liquid as much as he did it will be very salty.
I was thinking of adding a Verry small amount mixed with the water could end up too salty but worth a try
God damn that's gross looking. No sear on the meat, way too much salt, no pepper or any other seasoning, basically just boiled burgers.
Gordon would get super mad on boiled burger 😅
😂😂😂 he needs to start another channel just to try recipes like this. And grade a tomahawk steak deep fried. 😂🙂
How about Uncle Roger....😂
Then just remind Gordon of his sad grilled cheese or something.
Never heard of a food processor? :)
I don't think I'll be rushing to make boiled hamburgers.
Stephen, you are so damn cute! Between the onion tears, the dyslexia and the funny talk about slapping the mandoline I'm laughing like a crazy woman. Your authenticity is so refreshing. My mom used to make burgers like this and, yes, the horseradish is a MUST! See you next week.
Why does is say A NATURAL WITH SPAGHETTI at all should be the question...
A boiled burger no thanks
OG "Steamed Hams"
The owner of Pete’s prefers his burger with a mixed of cooked and thinly sliced raw onions with a mix of ketchup and horseradish sauce for the condiments. I tried my Wisconsin poached burger like that and it was absolutely amazing! 🤤😋
i would for sure try this burger but it is a weird idea to me i usually think of smoky char when it comes to burgers so i dont see this being a personal favorite but i see how others would adore this for the strong onion flavor it brings either way great video as always
Yeah, I would have thought the fond on the grill cooking patties would have deglazed with onion and water and created a perfect combo infusing the meat
You have now ruined my diet!!! Excellent burger 🍔 there sparky!!! But I still prefer a charcoal smoked burger 🍔 patty on an onion roll with avocado 🥑 Swiss cheese 🧀 and yes I sautéed my onions and use very little regular mustard mayo and ketchup along with dill hamburger slices a thin slice of onion and tomato 🍅!!! But I'm definitely going to try your recipe again thank you so very very much for this video sugar bear 🐻!!!!
I made this last night but used a cast iron pan on the gas grill outside (it’s a 2-burner so I kept the pan on indirect heat). Other than the bun not holding up with the juice, it was super easy and delicious.
Putting some mayo on the bottom half with the horseradish will mitigate that. I'm surprised he didn't to that. It's burger construction 101.
reminds me a slasburry steak burger, , and no not those tv dinner junk fake steaks either, but the tradioanl slasbury steak the cut of the meat ground into he burger, along with the onions and eveything, and then the gravey 1 samll spoon over the top of the burger, yum,
That slapchop mandolin contraption looks... interesting.
We had a restaurant in my hometown called Pete's. It was one of those local diners that made cheap, simple food. He made what he called "stew burgers". They were burgers cooked in water with onions. They were good, but that water does really dilute the flavor of the burger. I found recipes for what's called the Oklahoma onion burger (this site might have a recipe like that). I made them yesterday, and they combined the best of both this style and the flavor I wanted. Pretty simple.....smash burgers on a flat cast iron cook plate I put on my grill. I melted some butter on the plate, smashed the burgers, and piled thinly sliced onions (I used my mandolin) so the burgers were covered with a mound of onions. While they cooked, I put my buns, opened, flat side down, on top of the onions. The onion steam gave the buns a great onion taste. Removed the buns, flipped over the onions/patty, so the onions were underneath the burger, and continued to cook for a few more minutes. They were surprisingly amazing. Very flavorful.
Oh, yeah. Had a steamed burger with onions out of a chip van in the UK back in the early '80s when I was across the Pond. I put mayo, Keen's Hot mustard, and HP Sauce on it. Best burger ever. I still use those toppings on my burgers today - but I gotta give this method a go. Looks friggin' awesome.
1:45 After using a Knife to peel and halve the onion.
He then tries to convince us all this Giant useless chopper is worth a crap while he beats it to death and we watch it fall apart multiple times.
How long does it take to wash off that huge slap chop?
Where do you keep it in your Garage parking spot?
This reminds me of the steamed cheeseburgers at Ted's in Meriden, CT. The water/steam really makes the juiciest burger.
Just went to Ted's yesterday. Great burger
I have tried something close to that, which involves the oven and some foil. Thin sliced onions on both sides with salt and pepper wrapped in a tight closed foil packet in a 325° oven. It makes its own steam with no need for water. Came out just like yours.. Juicy as Falker! Love your videos!
Come on, the slicer is crap and can only handle the little onions. People don't like to be fooled! Heavy dislike!
0:23 love the blooper with the onions being left in, makes it more realistic for those of us at home that have had to chase onions down in the kitchen.
Why are those buns natural with spaghetti? :S what does it meannn😫 spaghetti burgers?
This is my dads go to easy meal. He had it as a kid growing up and shared it with us. So simple and so delicious!
It takes to long compare to the traditional style of just frying the burger and onions 🧅 .
Lol, how to start a burger stand when you can't f***ing cook,... No thanks.
My mom told me when she worked as a candy girl at a movie theater in the early 1960's, they would prep burgers (yes, a movie theater with more than popcorn and candy! Gasp!) like this. And she would make them for us the same way when she got frozen patties though not quite so much onion. It made them taste really good.
Steve I think you got your burger size wrong, there is no way that was a 5oz burger as described.
u have to be joking. a regular mandalin is so much better than that crappy product.
Sadly, I don't like onions. If I did though, I'd be all over it!
Wish I would have seen this video 5 hours earlier. Made burgers, hotdogs and fries for dinner tonight. Even cooked down an entire onion in a separate pan.
What the hell is an onion? Are you talking about onyo's friend?
Man, you need swimming goggles for cutting onions!!!
Amazing burgers, I made them the other day, yum yum. Hey Steve, I have that copper and love it too. Your funny, You know you can snap that holder in place to catch all the stuff your copping! 🐾🐾
My mom taught me how to cook burgers in water. You don't need to make an onion broth. Sear both sides in a high top frying pan. Usually 2-4 burgers. Deglaze the pan(with water) once the burgers are sealed on borh sides without taking the burgers out. You will just put enough water to reach 1/3 to 1/2 way up the burgers put em on high heat with the lid on 2-4 min on each side until they are done enough for you. Then use another pan to sauté those onions properly and top your burgers with carmelized onions and whatever else you like. It takes alot of the fat out cooking it this way so you can get away with 80/20 if you use 85 or 93% burger it will be more dry. Its a great way to cook frozen patties though
Steve you remind me of a few people I worked with in restaurants between 1987 and 2011. Such a friendly guy
I used the same method with the addition that I let the gravy reduced until burgers and onions caramelized slightly. It was da bomb!
White Castle has been doing this to make the slider!!!
these burgers look absolutely disgusting lol
My favorite way to eat an onion burger is without onions
Big fan of your work Steve, you’re always make interesting content, I’ve learnt so much cooking from you these past couple of years, thank you man
1,000,000 plus! Congrats Steve- your channel more than deserves it!
oh somehow I missed the technique in the thumbnail....... which want there lol I thought he was eating a 100 year old burger lol and that earned a thumbs down for clickbate
I’m from Wisconsin & these burgers are great but I also like Wisconsin Butter🧈🍔the best with grilled onions , pickles and spicy mustard. Kopp’s Frozen Custard has excellent Butter Burgers. Have you ever made those. Love your videos❤
thats some stove.6 burner
Whitecastle recipe LOL Same thing. TIP: Add that pepper
Actually the burger was invent in 1895 google Louie’s Lunch in New Haven CT and it was not cooked this way good video though signed a native New Havener 😊
Bruh...I'm going to pass on you trying to make a craigslist Oklahoma onion burger... WATER WTF!
... White Castle cooks the burgers over steamed onions… Delicious… Very nice recipe Steve…
God bless America...🇺🇸
GOOD GOLLY MISS MOLLY!!!!!! Just finished shoving this insanely delicious burger into my mouth. Wife did the same............with a burger. Same 80/20 mix, I used ground chuck, made my patties a little bigger at 8 oz. Hell if they'd been 16 oz patties we would have finished them off, they were so good. Added a slice of white American cheese and spicy brown mustard. This is now on permanent rotation for meals in our house. WELL DONE!
NOT a fantastic piece of equipment, but RATHER a fantastic IDEA. Have one designed and then built in the manner that it would have been prior to 1972, which was the year that President Richard Milhouse Nixon visited the then-3rd-world country called CHINA. Prior to that, most of our stuff was made in-house (USA) or in Japan (post-war). The reason EVERYTHING is "made in China" is because AT THAT TIME, they had oodles and oodles of peeps what worked cheap. That too is changing, which is a different topic...
We cannot stop making them. Seriously make it exactly like he does...DO NOT SKIP ON THE HORSERADISH! Thought my in and out copy was the best, nope this is!!!!
Great vid. For spicy mustad try Kosciusko. I'ts spicy, brown, inexpensive and available all over the North-East.
On the website, the recipe calls for "10 Ground Beef". In the video, it looked like you used. 0.895 lb (406 g), but maybe that differs from slightly from the website recipe.
I'll just add that the owner of Pete's Burger has emphasized that the onions MUST specifically be the Vidalia variety, or else he says it doesn't work the same.
@3:00, package of meat says it's .895 lbs, or 14.3 oz. The patties all look about the same size, or roughly 3.6 oz each. Resulting burger should be like 7-8 oz, and it just looks HUGE for a "5 oz." burger. All that said none of that really messes up the recipe in any way.
No, No, No, & No ! I moved to Prairie du Chien, WI in 1988 from the 'burbs of Chicago. In 2001 I moved across the Mississippi River over the bridge to McGregor, IA 2 miles away and opened a 38 seat Bistro where I made eclectic lunches & dinner. Pastured Pork, Dry Aged Beef, organic vegetables, etc. This is a tourist area from June -October due to the River traffic.
I ate my 1st and only Pete's Burger in 1989 and one was all I needed . I can still taste & smell what was the WORST burger I have ever eaten. First off, I applaud what the family of Pete's has done. They sent their kids and continued generations to College with this small business. And yes it is a success! I applaud them! Though in reality what you made and what the actual product is are nite & day. The SMELL of a Pete's Burger....in my opinion, is VILE! Poached meat....NO THANKS!
I can't even drive down the main drag in PdC on weekends in the summer when Pete's is open. If your windows are down, it gags you. Having said that, tourists get excited and stand in line to eat this burger. I've entered peoples houses and asked what smells so bad and they have to confess pointing to a bag that they went to Pete's for a burger. YUCK! I guess I'm spoiled having grown up eating GREAT sandwiches, pizza & burgers in the Chicago 'burbs. Steve, your burger was 3 times the size of what they sell and didn't have all that 'as you say broth' lingering on the flat top grill all day. People tell me it's something you have to grow up with to appreciate. Your burgewr was actually medium, I saw some pink. This is a grey blob poached, it's like bad meatloaf. Sorry I don't eat grey smelly meat. Give me a rare burger with a slice of raw onion and call it a day! After having lived in the area for 35 years I have encountered many others that feel Pete's is just as revolting as I do.
Again let me say, I applaud the family for their entrepreneurship & success.......BRAVO! I have even heard local rumble's that originally just a bit of water was put on the grill which we've seen on many flat tops to say steam the cheese at the last moment. This whole flooding the grill business making the poached meat & onions smells like hell! Steve you put lipstick on a pig! I might be able to choke down what you made.......yet what you made and what Pete's make is nite & day! I wish continued success to Pete's for generations to come. I can still taste the one I ate in 1989.........ick!
Just have to say that you did Pete’s a disservice. They offer: Soggy bun, meat, onion, water. My friend I went with and had the owner raise his voice when he asked for cheese. “CHEESE?!? DID YOU SAY CHEEEEESE?!?”
So ya no toasted bun or condiments
Good God ! I didn't know cooking burgers in water was a thing. I've been doing it forever. I don't have a charcoal BBQ and winters in Canada are definitely not "at home" burger season. Also, I hate washing, drying and seasoning my cast iron skillet. So one day many years ago, I decided to cook the burgers in a regular pan but it kept drying so I added water to the pan and cooked the burgers in water. Much to my surprise, my husband LOVED those burgers and I've been cooking them in water ever since. Interestingly enough, my husband only adds onions on top of his burger and nothing else. My burger on the other hand has everything on it and in this order: cheese, lettuce, tomatoes, pickles, onions, ketchup, mustard and mayo on both upper and lower half of the bun. I've never tried horseradish, but I think I will try it next time I make burgers. Thank you for all your videos. I enjoy all of them. Keep up the excellent work. A+
On a culinary level, it feels like the beginnings of a Salisbury Steak( poor man's steak). That broth is liquid gold.. multiple burgers made I.e. more "savory" meat flavor, which goes well with onion. Evaporation causes concentration of the broth. Coupled with bits of "fond"; God bless the Maillard reaction, simplicity & a boon with respect to flavor. Old school rocks.
Pete's hamburgers oh boy. From my hometown, Prairie du Chien, WI. I get them every time I'm back home.
I worked at the restaurant that supplied the ingredients, too.
-80/20 ground chuck
-Our baker made them brioche buns weekly
-Vidalia onions.
After that it's just patients with the cook. Let those bad boys take a bath. You will smell like an armpit when your done.
The burger was invented before this Pete. Louis Lassen served his first burger in his Louis Café in New Heaven 1895! He served it with two slices of white bread. Then Oscar Weber Bilby from Oklahoma came and served it in a bun. In 1904, the New York Tribune, made it an official dish.
Interesting 🤔!
Kinda reminds me of onion roast beef (one of the simplest, but best sauce steaks i know).
> Cover your roastbeef in fine and starchy wheat flour ("W700 glatt" in Austria) and roast it until golden brown.
> Put the beef aside, preferably in the oven on low heat.
> Meanwhile slowly caramelize a shit ton of onions in the same pan.
> Put the beef back in the pan and cover everything with 50/50 beef broth and red wine.
> You can add bay leaves, thyme and other herbs.
> Put the lid on the pan and let it cook on medium to low heat for 1,5 - 2,5 hours.
> Put the beef back out again, greatly reduce the sauce, properly season it and maybe round it up with some butter and/or honey.
> Put the beef on the plate first, then completely cover it with the sauce and onions and on top of that garnish with a ton of fried onions.
> As side dish I would recommend Spätzle and butter string beans with bacon.
I've been boiling my burgers 75% of my life due to a rare condition where I can't digest meat fats. They taste like super whoppers! I had no clue the method I NEED TO USE to eat animal flesh was a 100 yr ole thing...interesting!!!, and better for your health too
I'm a 74 yo baby boomer and foodie in Montreal where we have all kinds of burgers, the best of which is the Dilallo Buck Burger. I confess I learned a great deal watching this video. I never cooked onions like that. Very interesting. I never cooked a burger in fluid like that. Also very interesting. I never put horseradish on a burger. Hmm... also interesting. Is that a gray burger that you're chowing into? Very curious. Soooo, must have a go! Thanks, Steve! You are a good teacher. But that mandolin...😳
it's just a simple boiled burger... with too much onion, too strong sauces, a really fake looking bread... nothing special really.
This looks disgusting. I'm from Wisconsin and would still never simmer onions and ground beef like this. I would get a much deeper caramelization.
The burger still needs a crust for me to enjoy it. So let the maillard reaction happen. Drop in a knob of butter and then pour in a few splashes of Miller High Life beer, and simmer till it's reduced.
Assemble it like you know it should be.
Recipe fixed. You're welcome.
💪😎🇺🇸
Only because you asked.....I think it's pretty awful. The only positive is that you didn't overcook the meat. And the bun is nice, love those. Burger needs caramelization. Onions too but more important on the meat.
If you think this is good you should try boiled T-Bone.
(Just a joke)
My Dad was in a bar when the local butcher came in. My Dad, pretending he was serious, started talking about how he boils a steak. The butcher was like 'Snee you dumb Irish Bast..."
As a ground beef aficionado I give these an 8.5 out of 10. Yes, different from what I am used to but and simple / good. My 10 out of 10 burger is the same materials used here, but over a wood-burning-coals fire-mellow coals. I would cook burgers like this (onions, ground meat, salt, pepper, potato rolls) over my metal fireplace grate over these wood coals in our Apartment in Alabama and man they came out superb! Thank you for the video.
Hey mate, I love the adaptation you created from the Wisconsin foodie video about Pete's burgers. I've never been to the US (I'm in Australia) but I made an adaptation on your method, by making 9 patties and cooking 3 at a time so the broth intensifies with that beef flavour as much as you can. Worth a try! Cheers!
I tried the famous boiled onion burger and it was good. Very juicy, and I was surprised.. However, I prefer that char. Or BBq taste. But every way is delish. Hearts to burger lovers everywhere, no mattah how you maek eet!!!! Ily
I’m goin to the family farm to tonight, definitely tryin this recipe out. Our beef is lean but it has the best marble on any lean beef out there so I think this recipe would be perfect as you really need to keep the burger moist to be able to appreciate the flavor.
It worked amazing! Never thought I’d say this but it’s the best way to have a burger!