When I tried this technique myself, I used a little beef broth in the water to mimic the day long poaching water. Easily the beefiest burger I’ve tasted. Try it.
I tried it as well. I didn't think the burger was any better or worse than a hotplate, maybe a jot more shrunk, but the onions were great, which was a surprise. Who'd of thunk boiled onions would be so great?
I was just thinking about "what if you seasoned the water?" but that sounds phenomenal. I already use beef broth making loosemeat sandwiches, I oughtta try it here.
The combination of beef fat and onion juice in the water would mean by the end of the night you'd effectively be poaching burgers in french onion soup... and something about that statement makes my mouth water.
I was a chef onboard Nuclear Submarines from 1980-87 and our way of cooking hamburgers was to water cook first, so this is a tech that has been used for many decades, we put frozen burgers in boiling water to cook, then put them on the grill to brown and finish, when I had to feed 100 people by myself this was the only way to make 200+ burgers in 30 minutes...
Thank you for the comment! I good buddy of mine was on the fast attack sub, Haddo right around the same time you were with the fleet. Cheers, and thank you!
Growing up in Prairie du Chien and enjoying Pete’s burgers myself since 1974, I want to thank you for this video! I used to deliver the fresh bakery buns to the hamburger stand (trailer) in high school. My family was so jealous that I had a key to the stand! Everything you presented in the video was as accurate as I recall. (However, for the decades that I’ve enjoyed the burgers, the three condiments are: ketchup, yellow mustard, and brown mustard. I’ve never recalled creamy horseradish as ever being an option.) That aside, this is a great video of “copycat” Pete’s burgers!
This brings me back to my elementary school days. One of my favorite lunch time items was the cheeseburgers, and I always wondered what gave them their classic taste. So one day due to some disciplinary decision from the higher ups, I was forced to work in the school cafeteria for a week helping to clean the kitchen. On the first day, I was mopping the floor and came upon a very large square pan sitting on the stove filled with water and soaking burgers. I asked the cook what it was all about, and he told me this is how they prepare and preserve the burgers. He would grill them lightly on the flat top and then slide them into the simmering water until someone ordered one. I still love those burgers and make them for myself alot. Great video Greg!!!
Actually similar to White Castle. Pour the water and hydrated onions on the grill and then lay out the burgers. Buns go on top ajar to hold the steam in which cooks them moist and faster.
Have eaten them all my life. The family still works at the hamburger stand 3 days a week during the summer. This stand has supported a large family with college tuition money and all took their turns to support the summer business.
The beauty of a great burger is always that it's about as versatile as anything I can imagine making. So many meat ingredient options, cheeses, condiments, bun types, etc. To each his/her own but I'm with you... I'm going to continue to make mine outside of the bath tub!
I tried making this and didn’t quite turn out, instead what I ended up with was a French onion soup burger, I added a slice of Swiss and it was awesome only to find out I wasn’t the first one to create this lol. Gonna to try to do it again the correct way though.
Pete's burgers are delicious!! They're tender and full of flavor, especially if you like onions. It's always fun to talk with everyone around you while waiting in line for a burger out of the little shack across from Stark's, where you can buy booze, guns, and a boat!! Merica!!!!!
This reminded me of a diner from the DDD series. The place had a burger box that had rectangular boxes that they steamed burgers and also had a tray that had melted cheese.
That was a spam shaped patty and melted white cheese. It was in New England and was a different cooking style. I this is a submerged method using the flat top method. So I think the two methods are similar in using water but I don’t think the box method uses onions just steam. BTW the strays are square shaped like little compartments.
Thanks Greg! Never knew about that style of burger - it’s a 4 hour ride for us from Chicago but it looks interesting enough to make the trip. Best Wishes!
Make the trip, I 💯 guarantee you will not be disappointed. I grew up in Prairie du Chien, Wi. and Pete’s Hamburger Stand is a summertime tradition in the community. Many food critics have had Pete’s and not one disappointment. Just remember though when you do plan to make your trip north that Pete’s is only open Friday thru Sunday 11:00am - 7:00pm…😋
never heard of it and its mindblowing to know that the family bussniz is there since 1909, if that isnt Burger passion than what is, awesome burger,it sure does make me want one
it best to cook them in a pan, till they brown, let them cook down with the juice,water and onions.my mom use to cook these burgers when was kids,she said to make sure the patties are season well because of the water, it came out very good that way
Back when I was a kid in the seventies I used to get burgers like this at football matches (soccer for my American cousins). At the bottom of the stands in front of the pitch were dotted sellers who had burgers, hot dogs and onions all sitting in hot water baths (bain marie like). Don't know how the burgers were originally cooked but they didn't have any crust, were always moist and tasted great. It was because of these sellers that I developed my taste for lots of onions on everything as well.
Very good video, they r very good, I put mine in a skillet with water I have did this for years. If u have a 1/2“ thick burger u will come out with a 1/2” thick burger, frying it it will stink. Thanks
I grew up in Kansas City Kansas and we had a hamburger drive-in restaurant called Nu-Way and their burgers were all crumbled up and broke apart served on a steamed bun with a horseradish mustard, dill pickle slices and chopped onions, wrapped up in white paper with the sandwich peeking out and the paper around it to keep the crumbled meat in the bun and another sheet enclosing it all, a paper tray of French fries, girls brought out your order on a tray that hung on the car window. Or you could go inside but we always ate in the car. They were so good!😊
There's a place on the east coast that's been making their burgers in water since the early 1900 too. They just use a mold with water and hamburger and put it in a cooking device....kind of like an oven.
Years ago on my first job at a restaurant they used to fry a bunch of hamburgers when they knew a rush was coming. They kept a pan of water on the corner of the grill and after frying the burgers put them in the water so they would be ready quick when the rush hit. And yes, it did give them a special beefy flavor which was very good.
When a place has been around that long, you can bet they are definitely doing something right. Can't wait to try making one of these. Thanks as always Greg. Cheers! 🍺
@@RadioSnivins why would they ever expand? I'm sure their operating costs are minimal. All they've got to buy is beef and onion. As long as they stay relatively busy, it's all profit right in to the family.
Prairie Du Chien, locals and Wisconsinites pronounce it "sheen". I've spent a lot of time there as a kid, my uncle owned a bar right across the street (The Prairie Schooner) and I've eaten a lot of those delicious burgers! It was there I discovered I liked - loved mustard.
I love hamburgers and I'm open minded about cooking techniques too. That looked good and I can see it being easier to clean up after they are done cooking for the day too. This looks like a technique anybody could do and so I will be trying it myself sometime. I love onions on a burger, thought I usually prefer them raw with plenty of them paper thin sliced stacked on my burger. 😋 Great video. 😎👍
Sup Greg, wow great burger and memories, as a kid visiting grandma in PA there was a place that made these awesome burgers, it's what actually started my culinary desire, blew my mind, haven't made these in years, idk why lol. Tyvm🍔
@@heavyq That's really equilibrium though, isn't it? That's doing something the same, and nothing changing. Anyhoot, I'm not a hater. I'm literally boiling some 'burgs as I type this. Actually, I'm simmering the onions. I let ya know how it goes.
Greg, there was a place in Iowa City, Iowa called the Blue Bird Cafe, Don't know if they're still there or not but they served Iowa Made Rite burgers which was boiled loose Hamburger and served with any condiments you desired. Used to love eating there when I was a kid. And I'm gonna have Made Rights at home this week one night.
I wanted to just ask a couple of questions. One how long does it take to get the hamburger to cook roughly? And how long should you wait until you smash it? And how before you flip the patties over?
I hear that it is better to fry the burgers & onions first then add boiling water while cooking in a pan / sheet pan : for more flavor. Great video . Ty
if you've been making burgers on their flat top for a good ay or two, i'll bet they have a good brown slurry going that's still food safe considering it's always kept near boiling point. it probably has lots of salt and amino acids in it. it probably adds some good flavor to the burgers.
Although I've never tried boiled burgers I have made steamed burgers and they were delicious. I put a splatter screen over a skillet and put the patties on top.
This way of making a burger is so "out there" so out of the ordinary that I can't resist from trying it out. A lot of people in the comments are recommending using beef broth. I'll try that way and with just water plus in both cases a ton of onions cooking in the liquid and seasoning the patties with salt, pepper and maybe garlic powder. And I gotta have the horseradish on hand. I already have ketchup & mustard (who doesn't?) I hope my burgers come out alright!
WoW Greg! - This is certainly the biggest departure from anything I would regard as traditional burger preparation. Having said that, I have BBQ'd burgers for a large crowd, and then submurged them into hot beef broth to keep them warm and moist - maybe not so different? Great cook! - Cheers!
My best guess is the more burgers you cook the better they will because the water will become more like a beef broth from the drippings. I might try this sometime but cook them in beef broth
Ha, as a young lad I spent lots of time in Scotland…they boiled there burgers which had an awful seasoning…it was hell…and as much as I love my Scottish heritage and family…they still haven’t got it quite right…lmao !!! Great channel!!!
We’ve been making these steamed Pete’s style burgers for years now and experimented some. It’s not really that much different then how White Castles makes a burger. A few tips that might help someone trying this. First do put some beef broth and onion power in the water before putting in the onions/beef. The onion/beef flavoring at Pete’s develops and intensifies throughout the day so this accelerates the flavoring process if your just cooking one set of burgers. This is controversial but we put a very quick sear on the burger first before steaming and find it adds that extra layer of flavor. We steam the bun after flipping the burger by putting them on top of the patty WhiteCastle style. We like Potato or Kaiser buns but any good quality Fresh/soft bun will work. A slice of American cheese won’t ruin these so don’t be afraid to add a slice for the cheese lovers. Keep the toppings simple. Ketchup, horseradish sauce, mustard like Pete’s offers. Also we’ve found that about 1/3+ pound makes a nice size patty. Smash down to about 3/4ths inch for a nice thick burger and pile high with the onions. Cut your onions very thin and cut more then you think you’ll need. They cook way down so about one medium onion per 2-3 burgers
Nice video. Like the history. Many things are invented (created) by accident. This is one of them. Philly Cheesesteak, Worcestershire Sauce, Pronto Pups (Corn Dogs), Dryer's Deep Fried Burgers amongst others
Great job pronouncing the name of the town. Gotta go there to try it. I agree on the smash burgers. Being from WI I love Culver’s butter burgers, which are basically smash burgers.
Fat /lean ratio? Looks like the use a soft Kaiser roll or something similar to that... If I'm going to go through the trouble of boiling burgers I want to make sure I get it just right any advice or input is appreciated. Great video too by the way Great presentation Americana I like it thank you
Call it a braised burger and call it a day. I'm thinking using beef broth, letting the onions get darker and serve a 3 ounce patty on a plain ass grocery store bun with swiss cheese might be pretty darn good. All on your stove top in a big skillet. I may do this tonight and call it a French onion burger to disguise my burger butchery. Thought bubble edit - per the story the patties were already grilled/caramelized before adding water.
You're correct, the first time water was added they were grilled first. Once the water became a permanent fixture, they hit the water raw, as in this video. There are videos out there showing the process. Cheers!
Was looking for a deeper boil, so in this technique did the blood boil out of the meat? Blood contains the life, and Yahusha said not to eat the life. I hope you understand what I'm talking about by boiling the blood out and what that looks like?
You did an excellent job recreating Pete's. Only differences are they salt and pepper after it comes off the griddle and the condiments I've seen there are ketchup, yellow mustard, and spicy brown mustard. If you go, prepare to wait. They do about 35 or 40 burgers at a time and each batch takes 15 minutes. It's disappointing when you are next in line and the other person orders all that's left on the griddle, like 10 or 12 burgers. Yes the concept sounds gross and disgusting, but they have a unique flavor that's hard to beat. Thanks for the video.
Last time I was there, they told me that when it's busy and long lines, they generally put 75 burgers on at a time. The wife and I drive over 325 miles from Indiana a couple times a year for those burgers. Nothing like sitting in the park by the river watching the eagles and enjoying our burgers.
Hi, I have a suggestion. It's a burger that has in the last couple of years become known as London's best. It's the Dexter Cheeseburger by Fourlegs. I've had it, it's quite simply superb. Beefy beef, buttery buns. One of my favourite burgers ever.
Hey T, did you see Greg did a show on the Dexter? It looked pretty darn good, and I was wondering what you thought of it? I will be giving it a try....
That's how my Grandfather made his meatballs but the onion was inside the meat balls along with egg, breadcrumbs and garlic. If these burgers taste anything like my grandfather's meatballs, they're delicious!
@@j.joseph5353 They're both made from ground beef. The actual flavor of the ground beef is exactly the same if seasoned the same. Apart from the egg, garlic, I'm sure they're identical. I use to put Ketchup on my meatballs. And my grandfather rolled the onion inside the meatballs and boiled them the same way.
Hi Greg I really love your channel I have to do this boiled burger. I did the steamed burgers they are great but I'm with you crusted smash burgers are the real deal 5oz is the way to go on them I learned that from you thanks again.
I actually do this with beef shoulder steak, I also add gravy granuals to the water, until the steak is tender, keep adding water until the steak is nice and tender, then I add more gravy granuals and reduce the water until the steak is sizzling in its own juice and fat, char the steak slightly on both sides, to how dark you want it, if you try this you'll know what I mean, serve with mushrooms, and homemade onion rings, ah just yummy
probably a bit healthier for you too since you're not grilling/frying the patties in grease and the boiling process takes a lot of the grease out of the beef
When i cook burgers for a large crowd, I start them on the grill and then put them in a bath of beef broth and worcestershire sauce. They can sit there for hours and still be tender and juicy
What I like to do is make hamburger patties and put them on a steamer basket in my pressure cooker and steam them for 15 minutes. This process removes a lot of the fat and it doesn't char the outsides so no carcinogens form on the burgers.
Maid Rites are almost the same. Brown and crumble 1lb. hamburger with one can chicken broth. Cook until liquid is gone. Throw on a bun with pickles and mustard. Simple and addicting!!
Been there, there's officially no chicken broth in a Maid Rite. Ground beef, TVP, a soy/worcestershire blend, salt, pepper and a kitchen bouquet type product. That's it.
@@GetOuttaTheJohnBoySure but chicken broth gives that similar MSG flavor you get from the TVP and wortsch, sounds like a reasonable compromise to me. Fine call it something else, it still sounds good.
I realize that I should have said "cocktail sauce" during the taste test, not "tartar sauce." I misspoke, talking off the cuff.
When I tried this technique myself, I used a little beef broth in the water to mimic the day long poaching water. Easily the beefiest burger I’ve tasted. Try it.
@Turaglas I had about 1/2 cup of broth and 2 cups of water for my frying pan.
I tried it as well. I didn't think the burger was any better or worse than a hotplate, maybe a jot more shrunk, but the onions were great, which was a surprise. Who'd of thunk boiled onions would be so great?
I had that exact same thought just before i scrolled down and saw your comment
I was just thinking about "what if you seasoned the water?" but that sounds phenomenal. I already use beef broth making loosemeat sandwiches, I oughtta try it here.
3:01 my first thought exactly.
The combination of beef fat and onion juice in the water would mean by the end of the night you'd effectively be poaching burgers in french onion soup... and something about that statement makes my mouth water.
Replace water with bone broth.
I was a chef onboard Nuclear Submarines from 1980-87 and our way of cooking hamburgers was to water cook first, so this is a tech that has been used for many decades, we put frozen burgers in boiling water to cook, then put them on the grill to brown and finish, when I had to feed 100 people by myself this was the only way to make 200+ burgers in 30 minutes...
Thank you for the comment! I good buddy of mine was on the fast attack sub, Haddo right around the same time you were with the fleet. Cheers, and thank you!
Been there, but frozen burgers in boiling water just chills the water REAL QUICK. Best to rack them in the convection for 11 minutes.
The Marines turned all their steaks grey on a griddle.
No idea how they thought this was good. 😢
113 years and still open for business. That's remarkable! Waterburger! Thanks Greg, cheers!
@Terry Gunzales
"Waterburger!"
I saw what you did there!
Now that’s a waterburger
Growing up in Prairie du Chien and enjoying Pete’s burgers myself since 1974, I want to thank you for this video! I used to deliver the fresh bakery buns to the hamburger stand (trailer) in high school. My family was so jealous that I had a key to the stand! Everything you presented in the video was as accurate as I recall. (However, for the decades that I’ve enjoyed the burgers, the three condiments are: ketchup, yellow mustard, and brown mustard. I’ve never recalled creamy horseradish as ever being an option.) That aside, this is a great video of “copycat” Pete’s burgers!
This is based on a video from Wisconsin Foodie. After watching that one is how I found this, you would probably enjoy it.
Thanks for sharing your fun little story
There is a place in named Wedl’s burgers in Jefferson Wisconsin. It’s been around since 1916. Same technique, same small building. Pretty good for !
This brings me back to my elementary school days. One of my favorite lunch time items was the cheeseburgers, and I always wondered what gave them their classic taste. So one day due to some disciplinary decision from the higher ups, I was forced to work in the school cafeteria for a week helping to clean the kitchen. On the first day, I was mopping the floor and came upon a very large square pan sitting on the stove filled with water and soaking burgers. I asked the cook what it was all about, and he told me this is how they prepare and preserve the burgers. He would grill them lightly on the flat top and then slide them into the simmering water until someone ordered one. I still love those burgers and make them for myself alot. Great video Greg!!!
So what kind of elementary school were you in that you were relegated to KP duty? LoL
@@acfueler09 a lot different than the ones today, it was 50 years ago ;)
Haha, "higher ups"... you mean, adults?
Actually similar to White Castle. Pour the water and hydrated onions on the grill and then lay out the burgers. Buns go on top ajar to hold the steam in which cooks them moist and faster.
That’s what I said 👍
There's nothing like a 10 sack of White Castles at 2 am on the way home from the bar.
Have eaten them all my life. The family still works at the hamburger stand 3 days a week during the summer. This stand has supported a large family with college tuition money and all took their turns to support the summer business.
The beauty of a great burger is always that it's about as versatile as anything I can imagine making. So many meat ingredient options, cheeses, condiments, bun types, etc. To each his/her own but I'm with you... I'm going to continue to make mine outside of the bath tub!
I wish more people realized how much versatility there is in a burger.
I tried making this and didn’t quite turn out, instead what I ended up with was a French onion soup burger, I added a slice of Swiss and it was awesome only to find out I wasn’t the first one to create this lol. Gonna to try to do it again the correct way though.
Pete's burgers are delicious!! They're tender and full of flavor, especially if you like onions. It's always fun to talk with everyone around you while waiting in line for a burger out of the little shack across from Stark's, where you can buy booze, guns, and a boat!! Merica!!!!!
Thought I’d pause this creation to say I’m in love! A moist burger is a good burger! Different but good as they say!
Love from Australia 🇦🇺 Greg!
This reminded me of a diner from the DDD series. The place had a burger box that had rectangular boxes that they steamed burgers and also had a tray that had melted cheese.
Ted's in Connecticut. Steamed cheeseburgers is very popular in CT. Greg has done a video on those (specifically from Ted's) on this channel already.
That was a spam shaped patty and melted white cheese. It was in New England and was a different cooking style. I this is a submerged method using the flat top method. So I think the two methods are similar in using water but I don’t think the box method uses onions just steam. BTW the strays are square shaped like little compartments.
Greg, I would love to see you go on a US burger tour and vlog it! Would be really cool.
It is a smart person who can change their mind. Good job, Greg!
Thanks for taking the time to create this informative and entertaining video.
Thanks Greg! Never knew about that style of burger - it’s a 4 hour ride for us from Chicago but it looks interesting enough to make the trip. Best Wishes!
Make the trip, I 💯 guarantee you will not be disappointed. I grew up in Prairie du Chien, Wi. and Pete’s Hamburger Stand is a summertime tradition in the community. Many food critics have had Pete’s and not one disappointment. Just remember though when you do plan to make your trip north that Pete’s is only open Friday thru Sunday 11:00am - 7:00pm…😋
This is really excellent! I'm going to do this today at some point. I'm a mad burger lover, ha! I just ran across this video by chance.
Glad you made it because I wouldn’t have imagined those could be good. Great video!
never heard of it and its mindblowing to know that the family bussniz is there since 1909, if that isnt Burger passion than what is, awesome burger,it sure does make me want one
it best to cook them in a pan, till they brown, let them cook down with the juice,water and onions.my mom use to cook these burgers when was kids,she said to make sure the patties are season well because of the water, it came out very good that way
Back when I was a kid in the seventies I used to get burgers like this at football matches (soccer for my American cousins). At the bottom of the stands in front of the pitch were dotted sellers who had burgers, hot dogs and onions all sitting in hot water baths (bain marie like). Don't know how the burgers were originally cooked but they didn't have any crust, were always moist and tasted great.
It was because of these sellers that I developed my taste for lots of onions on everything as well.
Westlers burgers
@@Nickpaintbrush Yes, I'm sure they were.
Very good video, they r very good, I put mine in a skillet with water I have did this for years. If u have a 1/2“ thick burger u will come out with a 1/2” thick burger, frying it it will stink.
Thanks
I grew up in Kansas City Kansas and we had a hamburger drive-in restaurant called Nu-Way and their burgers were all crumbled up and broke apart served on a steamed bun with a horseradish mustard, dill pickle slices and chopped onions, wrapped up in white paper with the sandwich peeking out and the paper around it to keep the crumbled meat in the bun and another sheet enclosing it all, a paper tray of French fries, girls brought out your order on a tray that hung on the car window. Or you could go inside but we always ate in the car. They were so good!😊
Sounds delicious
There's a place on the east coast that's been making their burgers in water since the early 1900 too. They just use a mold with water and hamburger and put it in a cooking device....kind of like an oven.
I make a similar burger during the winter months at home and they are really good. My condiment of choice is Thousand islands dressing.
Years ago on my first job at a restaurant they used to fry a bunch of hamburgers when they knew a rush was coming. They kept a pan of water on the corner of the grill and after frying the burgers put them in the water so they would be ready quick when the rush hit. And yes, it did give them a special beefy flavor which was very good.
That's how my Dad used to make cocktail sauce. Just mixing Ketchup and Horseradish together.
It’s unbelievable that this would actually be good
When a place has been around that long, you can bet they are definitely doing something right. Can't wait to try making one of these. Thanks as always Greg.
Cheers! 🍺
Yer, but they haven't expanded. They're still in a shoebox.
@@RadioSnivins why would they ever expand? I'm sure their operating costs are minimal. All they've got to buy is beef and onion. As long as they stay relatively busy, it's all profit right in to the family.
Thank you for your time. Great channel. Good time spent.
Interesting way to try them.
LOVE the spatula !
Back in the early seventies, there was a bar in lower Michigan that served boiled burgers. They called them Curly burgers, and they were great.
Prairie Du Chien, locals and Wisconsinites pronounce it "sheen". I've spent a lot of time there as a kid, my uncle owned a bar right across the street (The Prairie Schooner) and I've eaten a lot of those delicious burgers! It was there I discovered I liked - loved mustard.
There are different foods, and even drinks that were created by accident. That burger still looks pretty good. Cheers, Greg! ✌️🍔
Wisconsin? I always thought this was an upstate New York recipe.
Very nice Greg! I would've never even imagined a boiled burger being good. You have now peaked my interest. Great lookin burger. 👍👍
One of my favorite burgers. The beef fat cooks out into the water and gives some of that flavor to the onions.
I love hamburgers and I'm open minded about cooking techniques too.
That looked good and I can see it being easier to clean up after they are done cooking for the day too.
This looks like a technique anybody could do and so I will be trying it myself sometime. I love onions on a burger, thought I usually prefer them raw with plenty of them paper thin sliced stacked on my burger. 😋
Great video. 😎👍
Sup Greg, wow great burger and memories, as a kid visiting grandma in PA there was a place that made these awesome burgers, it's what actually started my culinary desire, blew my mind, haven't made these in years, idk why lol. Tyvm🍔
113 years? Must be doing something right! Thanks for the great video as usual, Greg!!
One shoebox sized location in 113 years is doin' something right?
@@RadioSnivins yes. Very much so. You don't keep that shoebox sized place for 113 years unless you're doing something right.
@@heavyq That's really equilibrium though, isn't it? That's doing something the same, and nothing changing. Anyhoot, I'm not a hater. I'm literally boiling some 'burgs as I type this. Actually, I'm simmering the onions. I let ya know how it goes.
Greg, there was a place in Iowa City, Iowa called the Blue Bird Cafe, Don't know if they're still there or not but they served Iowa Made Rite burgers which was boiled loose Hamburger and served with any condiments you desired. Used to love eating there when I was a kid. And I'm gonna have Made Rights at home this week one night.
I love the copious amount of onion and horseradish on this burger👍😊
I wanted to just ask a couple of questions. One how long does it take to get the hamburger to cook roughly? And how long should you wait until you smash it? And how before you flip the patties over?
I wonder if you could use the cooking water for something after.
I hear that it is better to fry the burgers & onions first then add boiling water while cooking in a pan / sheet pan : for more flavor. Great video . Ty
if you've been making burgers on their flat top for a good ay or two, i'll bet they have a good brown slurry going that's still food safe considering it's always kept near boiling point. it probably has lots of salt and amino acids in it. it probably adds some good flavor to the burgers.
Please just don’t ever call it a brown slurry again
they change out the water daily afaik
Although I've never tried boiled burgers I have made steamed burgers and they were delicious. I put a splatter screen over a skillet and put the patties on top.
This way of making a burger is so "out there" so out of the ordinary that I can't resist from trying it out. A lot of people in the comments are recommending using beef broth. I'll try that way and with just water plus in both cases a ton of onions cooking in the liquid and seasoning the patties with salt, pepper and maybe garlic powder. And I gotta have the horseradish on hand. I already have ketchup & mustard (who doesn't?) I hope my burgers come out alright!
WoW Greg! - This is certainly the biggest departure from anything I would regard as traditional burger preparation.
Having said that, I have BBQ'd burgers for a large crowd, and then submurged them into hot beef broth to keep them warm and moist - maybe not so different?
Great cook! - Cheers!
@Turaglas I can't claim originality... - That's what they did in the caffeteria at work. - It works great!
I have a Blackstone Griddle. Where did you get your long pan to cover the drain hole? Thanks , Steve in SC
My best guess is the more burgers you cook the better they will because the water will become more like a beef broth from the drippings. I might try this sometime but cook them in beef broth
I have a large cast iron skillet with high sides I could do two at a time going to try it looks good
Ha, as a young lad I spent lots of time in Scotland…they boiled there burgers which had an awful seasoning…it was hell…and as much as I love my Scottish heritage and family…they still haven’t got it quite right…lmao !!! Great channel!!!
We’ve been making these steamed Pete’s style burgers for years now and experimented some. It’s not really that much different then how White Castles makes a burger. A few tips that might help someone trying this. First do put some beef broth and onion power in the water before putting in the onions/beef. The onion/beef flavoring at Pete’s develops and intensifies throughout the day so this accelerates the flavoring process if your just cooking one set of burgers. This is controversial but we put a very quick sear on the burger first before steaming and find it adds that extra layer of flavor. We steam the bun after flipping the burger by putting them on top of the patty WhiteCastle style. We like Potato or Kaiser buns but any good quality Fresh/soft bun will work. A slice of American cheese won’t ruin these so don’t be afraid to add a slice for the cheese lovers. Keep the toppings simple. Ketchup, horseradish sauce, mustard like Pete’s offers. Also we’ve found that about 1/3+ pound makes a nice size patty. Smash down to about 3/4ths inch for a nice thick burger and pile high with the onions. Cut your onions very thin and cut more then you think you’ll need. They cook way down so about one medium onion per 2-3 burgers
Your burgers look like the White Castle burgers you can buy in the store. Does White Castle boil theirs before packaging and shipping?
Nice,I am going to try it! Ty.
Interesting, thanks for the background information.
Nice video. Like the history. Many things are invented (created) by accident. This is one of them. Philly Cheesesteak, Worcestershire Sauce, Pronto Pups (Corn Dogs), Dryer's Deep Fried Burgers amongst others
Could you use beef broth instead of water?? Maybe low sodium so you can season before or after. I am very curious about this cook.
I love your Burger History lessons 👍👍👍
Great job pronouncing the name of the town. Gotta go there to try it. I agree on the smash burgers. Being from WI I love Culver’s butter burgers, which are basically smash burgers.
I haven't been to PdC in ages but went there many times as a kid. I don't know if I ever went to Pete's, though.
Pete's is great! Better get there early in the summer! Line goes for blocks
I've cooked burgers in the instant pot and they came out wonderful. They were premade patties out of the freezer.
This is just like a White Castle !
Fat /lean ratio? Looks like the use a soft Kaiser roll or something similar to that... If I'm going to go through the trouble of boiling burgers I want to make sure I get it just right any advice or input is appreciated. Great video too by the way Great presentation Americana I like it thank you
65 from wisconsin. Never heard of this. Comment says in jefferson wisconsin also. Gonna make it now. Been both cities often
Anything with that much onion has to be good. I'd certainly try them but making them at home nope. Thanks for taking one for the team Greg.
I’m laughing while watching this, seems funny really to me. I bet the water at the the actual stand has a ton of flavor in it.
Call it a braised burger and call it a day. I'm thinking using beef broth, letting the onions get darker and serve a 3 ounce patty on a plain ass grocery store bun with swiss cheese might be pretty darn good. All on your stove top in a big skillet. I may do this tonight and call it a French onion burger to disguise my burger butchery. Thought bubble edit - per the story the patties were already grilled/caramelized before adding water.
You're correct, the first time water was added they were grilled first. Once the water became a permanent fixture, they hit the water raw, as in this video. There are videos out there showing the process. Cheers!
@@BallisticBurgers Thanks Greg, like I said I was just thinking out loud. Might take this in the White Castle direction with beef broth.
looks incredible........
I will try this........I would not of guessed it would be that good.
Now how do you dispose of the grease/water?
Was looking for a deeper boil, so in this technique did the blood boil out of the meat? Blood contains the life, and Yahusha said not to eat the life.
I hope you understand what I'm talking about by boiling the blood out and what that looks like?
You did an excellent job recreating Pete's. Only differences are they salt and pepper after it comes off the griddle and the condiments I've seen there are ketchup, yellow mustard, and spicy brown mustard. If you go, prepare to wait. They do about 35 or 40 burgers at a time and each batch takes 15 minutes. It's disappointing when you are next in line and the other person orders all that's left on the griddle, like 10 or 12 burgers. Yes the concept sounds gross and disgusting, but they have a unique flavor that's hard to beat. Thanks for the video.
Last time I was there, they told me that when it's busy and long lines, they generally put 75 burgers on at a time. The wife and I drive over 325 miles from Indiana a couple times a year for those burgers. Nothing like sitting in the park by the river watching the eagles and enjoying our burgers.
Around for over a century. Must be good. I’d try it.
Have you cooked some Australian style burgers Greg?
These are very close to steamed meat patties in Cantonese cuisine; glad to see someone in the States came up with a similar idea!
Boiling and poaching food is universal technique. No one culture can claim credit!
I ate at Pete's last week. Very good! Oh, and Prairie du Chien is pronounced "sheen" by the locals.
Did they have a noticeable difference in beef flavor in comparison to a regular grilled burger?
Hi, I have a suggestion. It's a burger that has in the last couple of years become known as London's best. It's the Dexter Cheeseburger by Fourlegs. I've had it, it's quite simply superb. Beefy beef, buttery buns. One of my favourite burgers ever.
Hit his instagram with the request, he will more likely do a request from there. I'd love to see a four legged burger named Dexter :)
@@davidlaue8225 will do.
Hey T, did you see Greg did a show on the Dexter? It looked pretty darn good, and I was wondering what you thought of it? I will be giving it a try....
I put some Lipton French onion soup mix in with it
That's how my Grandfather made his meatballs but the onion was inside the meat balls along with egg, breadcrumbs and garlic. If these burgers taste anything like my grandfather's meatballs, they're delicious!
@@j.joseph5353 They're both made from ground beef.
The actual flavor of the ground beef is exactly the same if seasoned the same. Apart from the egg, garlic, I'm sure they're identical. I use to put Ketchup on my meatballs. And my grandfather rolled the onion inside the meatballs and boiled them the same way.
@@j.joseph5353 Read what I wrote again bud
Hi Greg I really love your channel I have to do this boiled burger. I did the steamed burgers they are great but I'm with you crusted smash burgers are the real deal 5oz is the way to go on them I learned that from you thanks again.
I wouldn't mind the boiling method. But it just seems as if some seasoning would need to be added
I actually do this with beef shoulder steak, I also add gravy granuals to the water, until the steak is tender, keep adding water until the steak is nice and tender, then I add more gravy granuals and reduce the water until the steak is sizzling in its own juice and fat, char the steak slightly on both sides, to how dark you want it, if you try this you'll know what I mean, serve with mushrooms, and homemade onion rings, ah just yummy
I'm with you. I bet those burgers at the end of the day are delicious as the onions cook down all day.
probably a bit healthier for you too since you're not grilling/frying the patties in grease and the boiling process takes a lot of the grease out of the beef
Tried this and was very surprised how good it turned out . Added cheddar cheese, ketchup and mustard🤤
He look like he boutta cry describing the food LMAOAOAOAO 🤣🤣🤣
Must be one of the easiest grill tops to clean as well
When i cook burgers for a large crowd, I start them on the grill and then put them in a bath of beef broth and worcestershire sauce. They can sit there for hours and still be tender and juicy
Interesting idea, I bet some cheese would really be good on them.
what temperature do you keep grill pan / water ?
What I like to do is make hamburger patties and put them on a steamer basket in my pressure cooker and steam them for 15 minutes. This process removes a lot of the fat and it doesn't char the outsides so no carcinogens form on the burgers.
Definitely would try this out but I am also wary of boiled meats. Lol
Maid Rites are almost the same. Brown and crumble 1lb. hamburger with one can chicken broth. Cook until liquid is gone. Throw on a bun with pickles and mustard. Simple and addicting!!
Been there, there's officially no chicken broth in a Maid Rite. Ground beef, TVP, a soy/worcestershire blend, salt, pepper and a kitchen bouquet type product. That's it.
@@GetOuttaTheJohnBoySure but chicken broth gives that similar MSG flavor you get from the TVP and wortsch, sounds like a reasonable compromise to me. Fine call it something else, it still sounds good.
@@Freddisred Well because chicken broth with ground beef sounds weird. Maybe at least switch to BEEF broth.
Not the same..... read your story???
Not a maid right....