The Biggest Mistakes Everyone Makes When Cooking Burgers
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- Опубликовано: 2 авг 2024
- There is a joy that comes with making your own burger. You pick the right kind of meat, put it through the grinder, bind it together with eggs, and add some flavor and kick with herbs and spices.
That’s just half the fun, because assembling it together with the buns and condiments involves all kinds of creativity. The right kind of cheese adds to its taste, and the rest of the condiments make it look pretty and ready to eat.
Of course, not all of us are professional chefs, so mistakes will be made. Here are the biggest mistakes everyone makes when cooking burgers.
#Burgers #Grilling #Cooking
Defrosting meat at room temperature | 0:00
Using the wrong meat | 0:49
Handling the meat wrong | 1:41
Seasoning problems | 2:50
Not doing a propane check | 3:49
Not preheating your grill | 4:40
Using a dirty grill | 5:17
Turning your back on them | 5:55
Adding cheese at the wrong time | 6:48
Checking for doneness the wrong way | 7:41
Improper sanitation | 9:02
Read Full Article: www.mashed.com/31794/10-mista... 
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Do you have any pointers for the rest of us burger chefs out here?
When cooking with charcoal put all coals on half the side for direct and indirect heat. Cool vid
I saw many people on this video handling raw meat without rubber gloves... so nasty
@@bobjordan1419
Yes, but that depends on what you're cooking. 👍🏻✌🏻
Poke holes and pour on the whiskey!!!
@@6548ww snowflake
I can't wait for the 30 minute video on how to spread butter on a piece of bread.
Maybe they could also advise how to hold the knife for buttering. I'm probably not intelligent enough to know that either.
If she tells me to not eat raw food she'll make this video one day
😂😂😂😂😂
"The Biggest Mistakes Everyone Makes Buttering Bread"
I don’t think they got the memo that you don’t have to make videos 10 minutes anymore
Why would you tell people to defrost meat in the microwave? That's the fastest way to totally ruin your food.
And get food poisoning I can't believe she recommended it
Depends on the microwave. I used to have one years ago that did a great job of thawing without cooking the meat. It actually had a button for it. Just enter weight of meat and push start.
If you use the defrost function and only just enough to unfreeze it. Very minimal defrosting is not bad. But putting it in the fridge the day before is best
Most people have cheap microwaves and also don't know how to use them. Having a quality microwave that can cook evenly and switch between intensities is key, as is being patient and making sure it gets turned regularly to prevent hot spots.
This alone made me dislike the vid. Never use a fkin nuker in any cooking...
Trust me, I'm a real old fashioned Butcher,... Buy some Chuck, grind (or ask your Butcher to) the diced Chuck ONCE ONLY, through the "fine plate" !
Usually, meat is ground through a course plate then again through a fine plate but the more you grind it the tighter & tougher the meat gets,... Grinding ONCE ONLY stops the patty balling up & & being tough & you won't need to stick your thumb into the middle :)
Believe me, you will have amazingly tender & yummy burgers !
great tip
Thanks....but, when you form your patties from the ground meat, you will have to knead it together. So does it really matter how you grind your meat then?
@@iamnotevenanumber3312
Yes,... yes it does :)
@@iamnotevenanumber3312 you don’t kneed burgers, we aren’t making sausage meat. You loosely mix it.
as an Aussie who loves a good BBQ, always man the BBQ, even if it means grabbing a beer, have someone get you the beer, talking to mates, talking on the phone, or changing the music. You never walk away from the BBQ.
Most importantly, if you are the BBQ general, you are the most important person at any gathering.
Loving that attitude
The most important
The most important things in a burger patty: meat structure, fat content, salt to bind. NEVER used pre-frozen beef- as water expands when it freezes, it destroys the fibres of beef muscle and all moisture will be in the bottom of the bag you froze the beef in.
You NEED at least 18% fat. 20% is better.
A flavourful cut of beef is best, and a mix of cuts is better.
Chuck- great flavour
Brisket- great mouth feel and “chew”
Short rib- all of the above.
Piss bucket and hand gel nearby.
Unless you are my husband who refuses to learn and ruins everything he puts on the grill by overcooking anything and everything. his family cringes if he tries to take the helm of the grill cook and has even bought him grill books and he will not read a page of them. Its sad and embarrassing. Btw…he walks away from the grill every time ( sigh) Should I go over to keep an eye on things as he walks off the job, his ego gets in the way, so that doesn’t help either. We end up with everything to eat, but the meat that was put onto the grill. Smh. I’ve given up totally and now have something ready in place of whats going to be coming off that grill no matter what grief I get I always have something else prepared.
Make a log shape out of your slightly salted burger meat then put it in the fridge for at least four hours then slice of the thickness you want and then BBQ it. You will be amazed at the result!
Barbq???
Hello 2 years later, this is brilliant!
Grill@@BlackVibeBallsack
#1: Salt only pulls out water, which is not juiciness leaving the meat since fat is the juice.
#2: Any cheeseburger lover will tell you they want the cheese melted. That is why I always add it 1 or 2 minutes before taking it off the grill.
Otherwise spot on advice in the video
If you let the salted meat rest for 45mins to 1h, it will suck that water back in having perfect seasoned meat. Meet osmosis...
Jusiness is the fat 👍 im so tired of people thinking water in meat is good
The juice is fat + water, not just fat
@@connorgaughan4004 yes, but the salt only pulls out water, as I said earlier
@@DanTechTV yeah which is part of the juice is it not?
Didn't learn anything except for a waste of 10 minutes for 1 minute of advice.
"Only defrost in cold water"
Luke-warm water is absolutely fine for small pieces (think: chicken breast size) that defrost quickly. As long as you're coming back within 20 minutes, bacteria wouldn't have enough time to multiply and food-poison you.
Never freeze. Problem solved morons.
The term hamburger originally derives from Hamburg,[2] Germany's second-largest city. Hamburg was also one of the major ports through which German emigrants to the Americas left in the 19th century. Hamburger in German is the demonym of Hamburg, similar to frankfurter and wiener, names for other meat-based foods and demonyms of the cities of Frankfurt and Vienna (in German Wien) respectively.
According to Ptolemy, the settlement's first name was Treva. A fortress there was named Hammaburg (burg means "fortress"). In Old High German. hamma means "angle"
Professor Klein Henszlein was the first to have consumed rejected ham scraps due to the foods presentation and claimed thats how the "hamburg"ers like it. And it stuck.
Sources unknown.
"Thaw your meat in the microwave". Now THAT'S a mistake!
Thawing meat in a microwave, afterwards, throw it away. You just killed it twice.
Completely wrong. The microwave is the safest way to defrost and/or cook all food. You are living in an imaginary world if you believe the microwave is in any way harmful to food.
My method: 1. Grind my own, about 45 minutes before cooking. Half sirloin, half short rib. No gristle. 2. Make the patties without ‘working’ them too heavily. 3. Indent the center of the patties slightly. 4. Put the patties in the freezer for 20 minutes. This gets the outside to be cohesive to itself, so it stays together on the grill. Not longer than that, as you do not want the interior to freeze at all. 5. Cook over hardwood flame, or gas with hardwood chunk. I use cherry, and it imparts wonderful flavor. My grills are cast iron, and have a ‘wide’ side. I make sure to use that side for cooking burgers.
Working your meat together well causes it to stick together with no need for freezing or binders or anything else. The leaner your meat is the more essential it is to work it as well because it allows the collagen to work it's magic.
@@EthanPDobbins agreed on “no binders”. They take away from the experience. But I don’t like my burgers too dense, which occurs when you work the meat too heavily. But if you like it that way, enjoy!
👍
What do you call "no binders"? Eggs, just yolks, breadcrumbs, or anything else? I'm a beginner and all your tips are very welcome.
@@8il8a correct. None of the things you listed. As I’m using high quality meat, I like to taste that.
I definitely don't recommend thawing ground beef in the microwave. That's really bad advice. Sounds disgusting!
Yeah. Gross
The biggest mistake Mashed makes when making a "Cooking Burgers" video: Show a clip of flipping a steak 2 seconds in - 0:02, and again at 4:40, 6:02, and the list goes on. LOL
this is the video equivalent of what happens when youre still 300 words short in a 1000 word essay. wtf does propane have to do with anything?
Ask Hank Hill
Shows why you shouldn't trust any RUclips channel that mimics WatchMojo.
@@colombian92317 Hank is definitely the go to guy for propane!
Well, unless you’re deaf, she plainly was saying not checking your propane level, then running out in the middle of the cook, is bad.
Not gonna lie... watching that scene with the burger dipped into the cheese sauce... kinda made my mouth water.
it was disgusting. What a way to ruin a good tasting beefy burger.
Barf
Guy liked a little burger with his cheese.
3 simple tips if you run out of propane while cooking:
1.Thank every god you can think of
2.Throw away the propane grill
3. Start using a charcoal grill and never speak of this incident.
Well said and agree
I'm a Charcoal guy too when grilling.
However, burgers are best on a flat top griddle IMO.
In prepping the grill, make sure it is clean down to the bare metal. When the grill is properly heated, paint the grill bars with oil ten times. This process forms a polymer of the oil and renders the bars non-stick. This is especially needed when grilling something fragile such as fish.
Guy Pehaim i only have enough oil to paint 9 times. still gonna do it 🤣😉
Or better, use a grill that has cast iron grates and just scrub them off when you get them preheated. If they burn off during preheating, reapply lard or shortening. The more layers you have that cook into the iron each time, the more seasoned the grates are.
I have NEVER intentionally cleaned any kind of cooking grate down to the bare metal
A little carbon ain't gonna do anything but bring flavor baby!
@@mookyyzed2216 Putting flavor aside, the purpose for properly cleaning the grill is to prevent the food from adhering to the grill bars.
If you want delicate burgers add a egg to your ground beef and if you are cooking them on a cast iron skillet lightly coat them with parmesan cheese before cooking them. I have several ways I like preparing patties and this is one of my favorite. PS your going to need less salt because the parmesan cheese is very high in sodium.
Interesting
Did somebody else got pushed away with the guy was dipping the burger on the cheese sauce? i had to stop right there...the mixture of noises and the mangled burger, got me.
as i make medium rare burger after i do the first flip i put the cheese on and it comes out perfect.
Get a steak then. Burgers are not too be medium rare.
@@_AzMo_ what are you the burger police?
@@brandon9621 that was my job last year. Your welcome.
I want to point at that the term Ground Beef usually means a specific cut of whole muscle meat that's been minced. Ground hamburger is all the trim and isn't a specific cut.
You got to be kidding.
The question is, does that include E coli fecal matter, or is that optional?
Only MASHED could take a simple subject and turn it into a doctoral thesis... LOL!
I'm waiting for an 8 minute Video on Buttering the Bun correctly....angle of the knife to the Bun, correct temperature of the butter, type of Knife used, SALTED VS. UNSALTED Butter...etc.
@@The_Timinator Titled (of course) "You're Buttering Your Buns ALL Wrong!"
@@jimnasium452 LOL
@@jimnasium452 l
You missed one--never, ever, squish the meat with a spatula as I've seen so many people do to squeeze out fat. You take away all the moistness and flavor by doing that.
Stesilaus I make those too, but you can only do that at the very start when you slap the burger on the heat, before the fat is rendered.
"But I want a 'diet' burger!" 🙄
@@dianeridley9804 Trust me, if I'm having or making a burger, I'm not worrying about my diet!
diane ridley then leave off the bun 😜
That is unless you like a dryer burger. Personally I don't like so called juicy burgers.
Don't use the microwave to defrost meat. It takes too long and you end up having the meat partially cooked, and microwaved meat does not taste good.
Plus, with ground beef, that especially takes too long and you end up having to constantly scrap off layers of browned defrosted meat to get to the frozen stuff in the middle.
Overall, using the microwave is not worth it.
I've eaten microwaved hot dogs before. They aren't half bad, but that's it.
Just buy a better microwave bud. I defrost my ground beef all the time, it takes 10-15minutes for maybe 2-3lbs worth. My microwave is nice and has a dedicated auto-defrost button. It does not cook the meat in anyway. Cheap microwaves are the issue
@@romanninja777
I don't waste money on more expensive microwaves.
I spend my money on quality cookware so I can do a better job cooking.
Quality cookware can last a life time, microwaves don't.
So microwave your brains out for all I care, "bud".
@TheSeeker2013 I didnt mean to strike a nerve with you somehow I was just saying lol. It depends on the microwave.
@@romanninja777
well, you got a reply per your post.
too late to reword it now.
A wise man once told me; "A true grill master never moves more than 5ft away while grilling"
Salt draw in water. If you add salt to the burger mix, then juices are drawn into salt that is on the inside of the burger. The juices stay inside the burger. If you put salt on the outside of the burger, then it draws juices outside the burger.
I am a great burger chef. I copied the best, i.e. Fuddruckers. Use a pressed burger (no clumsy hand molding), and if it's optimum (5.5.oz), cook it on one side for 10 minutes on the setting below high, then turn, press lightly, and turn off the fire. Let it sit there for 2 or 3 minutes. Now it's done. (Test by the pinch test or cut open if necessary.) Important: put the condiments in the hot pan, with the toasted rolls into the slight run off. You got yourself a heck of a burger...
I agree with the pressed burger. I don't like handling the raw burger.
I learned how to make smashburgers at home 2 years ago. It's foolproof and we now won't have a regular burger anymore. My 16 year old son loves his hamburgers, and now he won't eat them out anymore.
You can keep your propane! Charcoal makes it taste way better.
"Taste the food, not the fuel" - Hank Hill
Yea, no fuel taste here sir. I guess some just don't know how to use charcoal . No offense
Taste the meat not the heat...🤣
I've never tasted lighter fluid... guess that's what soaking is for and using a wood/lump coal mix...
Every time, Don. I'm with you with that.
Been leaving most out in morning to thaw all day for my entire life with no issues. Theres no way I would ever thaw in the microwave. So I'll just stick with what works for me.
Thank you for these tips!! I’ll def wait to allow my Pan to heat up all the way and add the salt prior to placing it on heating source 😊
Lost me at "defrost in microwave". Meat destroyed
I totally agree !
My microwave just cooks it.
Depends on the microwave.
Your Favorite Burger Joint probably throws a frozen patty on the fire anyway...
Shouldn't be using frozen meat to begin with
Note the difference between ground BEEF and ground CHUCK.
They are not the same. Ground beef contains byproduct from assorted places of the cow. Ground chuck is solely from the chuck cut of meat, tastes better.
Also, I loved the tip about hot water to tell how much gas is left in the tank!
I put my grates and racks from the grill and toaster/convection oven in the kitchen oven when I set it to auto clean. Any food bits and grease are incinerated.
That’s a great tip for the racks.
Thank you for that information. I've always wondered what the difference was. So it seems like ground chuck would be higher quality in general unless the ground beef was solely ground up expensive beef.
All of us old folks born before 1998 have been thawing our ground beef on the counter until it's nice and warm are so grateful you've figured this out for us. We'll start doing it the right way tomorrow ☺️
You just gave me the biggest laugh, I don't care who ya are,,, that there's funny.
@@petewerner1494 Thanks Peter, I was beginning to think that there wasn't enough sarcasm dripping from my comment. I'll try harder from now on ☺️
I shall season my burgers as much as I like... which is a lot. 😁
Immediately checked out after them saying, thaw your meat in the microwave. That’s about the last desperate attempt I’ll do to thaw
Everyone does this once, then never again. With any meat. Yuk!
Yap, yap, yap. You promised you were going to help with cooking burgers and instead spent the entire time on the BBQ.
I used to HATE burgers when I was little, but now I LOVE it!
that's amazing!
All you need is Cavender's Greek seasoning and course ground black pepper.
I work so hard to preserve the juices.
This is a mix of good and very questionable info
Yes. For example if you cook all your burgers to 160 or higher anyone with preferences for rare or medium rare will b out of luck.
@@wereid1978 but assuming peoole got regular meat from the grocery store they need to cook it thoroughly... if their beef is from a reputable source n very high quality sure... with a whole piece of beef you only need to get the outside cooked as thats where the bacteria is. But with ground beef, the ouside the inside everythingnis mixed in so you need to cook it thoroughly... otherwise it's potentially a health hazard. No med rare burger patties cmon
@@kittenmimi5326 Yes, no medium rare at that temp it's medium. Culinary fact. I understand that you are not wrong. I also understand that there are plenty of people with this preference. There are even those who like raw meat and those that taste test the uncooked yet seasoned meatball or meatloaf makings. I'm glad my preference is medium when it comes to ground beef.
@Joe Marley I mean would alcohol kill the bacteria? Anyways just because it's common doesn't make it safe. Maybe 95% don't get problems, but 5% is still huge. You just don't hear about them
@Joe Marley haha that's interesting, but I'm Muslim so I can't drink vodka
A easy way to clean a grill, im a lifelong chef, also old.... "gen x" if it's gas, all burners full blast...cover top with sheet pans..... this is an early day way before opening thing....
Vent a hood only does so much. It looks scary first time! So much smoke...leave sheet pans in place till smoke stops....all kitchens have ansil system.... don't be scared.... when the smoke stops, ya pullout sheet pans..the entire grill will be white ashes.....scrub, reseseason with oil... DO NOT TRY this if the catch pan under grill is dirty you will start a crazy ass fire!!!
Loosely fold Wax paper around the burger and place in the freezer for about 1 hour also helps prevent shrinking
0:17 - Gordan Ramsey has left the chat.
She is talking a lot and not saying anything.
"Dont forget to take off your grill cover........."
I haven't even watched the video an I can easily believe this.
Yep. Exceptionally qualified for Congress. Or to cohost The View.
Have you not encountered "woman" before?
Classic American video.
The biggest mistake made when cooking hamburgers wasn't even mentioned in this video. Hamburgers are not steaks. Hamburgers have become so thick that hamburger buns have shrunk in size to not much bigger then a slightly over sized slider bun. Hamburger patties need to be flattened thin and have a wider diameter then seems to be popular today, they also need to be cooked thoroughly all the way through. When I make hamburgers I find I need to buy sandwich buns to accommodate the width of a proper hamburger. When forming a hamburger patty think Burger King, Carl's jr, etc.
Seem like a preference thing
I'm a Chef for over 35 years. If anyone wears all that jewelry, rings and watches while in a kitchen, he/she can pack!
@@z-z-z-z you're the funniest at home, eh....
'Chef' as in cook from recipes or 'chef' as in heat food up at a restaurant?
@@travzimmerman1340 Chef as in Chef with own Restaurant. Also teacher in culinary art for over 20 years
@@tacodegroot6442 YEAH WELL, there's a HUGE difference between YOUR Home and a Business.....YOU have to have a Food Handlers Card to have a Restaurant/Taco Stand/Food Truck don't you? (Plus YOU get inspected Yearly)...so all YOU'RE doing is CLAIMING the FDA/DHHS/USDA are 100% correct..that's BECAUSE you choose to sell to others...so those agencies set up RULES that YOU must follow. MOST people at home haven't killed their family because of their cooking...have they?...or is a big scandal that the Media has been covering up for THOUSANDS of years?
@@teikeigogo536 wut??
I just made some burgs for my boys using 73/27 and they came out bomb af
All you need is onion. Cut it in half. It season and clean the grill.
Yes
Exactly what I just posted! Washing a grill in hot soapy water is sacrilege. You wouldn't do it to a good, well seasoned, cast iron skillet!
Video went from burger school to grill maintenance to cooking school !
I’m a huge fan of stuffed burgers and I was wondering to temp it without the cheese oozing out what Tod o need to do?
Experiment.
You honestly think the dipshit that made this video can answer your question?
i cringed when you washed the grates with soap. if you like cooking on rust then go ahead. the natural (seasoned) oils from previous cooks will protect and flavor the meat. if the heat is hot enough to make the food safe, then the grate is safe too. brush it from debris and char then heat and cook.
the mashing of the meat is so so true. it makes a night and day difference on how well the juices are retained giving it a better texture.
Yep. Cook on cast iron grates and you’ll want to slap anybody who cleans your grates with soap and water.
so true for only brushing and preheating the grates...
I am going to be doing some grilling soon and have to get some meat to cook and keep it frozen until the night before grilling. When cooking I use both ground beef, pork ribs, and chicken and they look great and last me awhile too.
I recently started cooking at a bar, any tips on defrosting individual handmade Patties? I’ve been using the microwave on low power due to time constraints but I’d like to do it differently. But I can’t think of any other way to do it fast enough. Especially since there’s no way to tell how many I’m going to make on any given day.
Running out of propane is a pain. And I am not going to disconnect my tank and check the level with water or weighing it. Just buy a spare tank and keep it filled and nearby. The best $35 you will spend and it will keep you grilling.
Agreed... if you don't have a spare tank, cook it in the kitchen. Sooner or later it'll end up there anyway to finish the cook.
Al Bundy recommends using the ash from previous cooking for that extra special taste - just beware of bone fragments! (It’s my favorite episode.)
“No fish will touch my grill!!”
Bill Cosby recommends his famous BBQ sauce.
Al or Ted?
I noticed they were grilling kabobs with the meat and veggies together. I HIGHLY recommend cooking the meat and veggies on separate skewers due to the different cooking times required for meat VS veggies.
You could also use small meat cubes and large veggies. This helps keep portions healthy and cook times on par. Adding a paneer to the skewers is also a nice touch.
Ten minute video for 45 seconds of info.
i have always left my meats to thaw on the counter.. over 50 years. never once got sick.
How dare you be reasonable....You're scaring all the snowflakes out there....
Showing footage of someone cooking kebabs with meat and vegetables on the same skewers without calling them out for it? Why?
Want a different take on Burgers? As a grilling chef, I show my students how to make BurgerDogs. Take the ground beef, instead of making a patty, roll it into a hot dog shape. Wrap in plastic wrap tightly to hold the shape and freeze them. When you thaw they will retain the shape better. Then grill like you would a hot dog, rolling it to cook all the sides, then serve in a hot dog roll with whatever condiments you prefer. They are a GREAT surprise and tastey alternative to a regular burger.
Not sure how I feel about this Alien food you speak of! 🤔
Like a Chevup.
they tried selling that in gas stations aso in Norway for a while, didnt last long . Most people that order a burger want a classic burger i guess;)
Last time I checked only Mexico and Italy could get away with making the same thing but make it look different, but call it something else.
Where are you going to put all of the veggies?
I use a mixture of Clorox Bleach, White Vinegar, & Dawn dish lotion. I use a pale of hot boiling water to let them soak. I retreat the Cast Iron with half of a potato and salt. I rise them and generously oil them. Just as I do my Cast Iron frying Pans from time to time. 🤔 nobody wants cross contamination.
the perfect burger is medium rare ..... ground meat is potentially unsafe at mr. I use sous vide cooking patties at 130f for an hour sealed in air free zip locks. This kills all bacteria, and leaves it perfect mr all the way through.... and keeps the meat moist, and doesn’t cook the fat out. After this a very hot fast sear (30 sec per side approx) gives the desired color and flavor. This eliminates shrinkage, toughness, dryness. It makes wonderful tender burgers pink mr all the way through with only the very outer surface browned at all. With this technique full fat or lean both easily come out nicely. You can feed a lot of people quickly. Higher sous vide temps of course yield different center doneness without becoming tougher.
Also, contrary to what this video depicts, the flames shouldn’t touch the patty unless you want to contract colon cancer early on.
Nonsense.
I'm surprised that only us 2 noticed that crime
I didn’t know there was a bacteria that could live off of pure carbon....and survive heats exceeding 300 degrees
That is EXACTLY how the "Lifeforms" outside of this Universe were formed....somebody 10 Billion Light Years away, didn't clean their griddle right, but Scientists believe THEY are much more advanced than us...
I cooked a burger that was burnt outside but brown inside. Inside looked undercooked so I had to cook it some more. Cooking thick patties
To clean the grill grates, use vinegar rather than soap.
NEVER add anything to the meat besides salt and pepper! Also, burgers shrink inward and grow upwards. Make the patty larger than your bun when it's raw! Watch the magic!
As Plato said, "Never speak in absolutes."
That's what I do. I used to press the burgers into the plastic lid from a coffee can and it came out the perfect size every time.
Now I can estimate it fairly well. I don't need the lid.
One tip that I’ve used for years to get the best burger is to take them out of the fridge for 30-60 minutes before you grill them. I usually do and hour.
u should do that with most meats :)
I know I'm late but its been proven time and again that it does nothing. I wish we'd stop spreading this misinformation around because if anything it ruins the structure of the patties, cooking the patties straight from a cold temp will keep its form and keep the juices intact. Also doing this with steak literally does nothing but waste your time. All it does in the end is raises the temp by a couple degrees. It does not bring it to room temp, you can test it yourself. I'm pretty sure that this myth was just confused with letting it rest for 5-10minutes AFTER cooking, which is very important. Especially with steaks.
@@romanninja777 it may not reach “room temp” within that hour, but any chef knows that taking meat out an hour before cooking does in fact help the cooking process. Don’t know where your proven “facts” are coming from but even ANY info search will tell you it’s better. Just sayin
@craigdugan3443 it does not help the cooking process in any way its an old myth, literally any new research and most chefs will tell you that. I can give you an entire list of awesome and extremely popular chefs on youtube alone that preach this as well. I learned this from my mom and shes been a head chef her whole life. Its common myth, not your fault for being taught that.
@craigdugan3443 I mean you can go youtube and bring up hundreds of first result videos that debunk this myth. But if your getting your info from a google search than I understand why you still believe that lmao
It is also good to leave the grill lid open the whole time. Closing it creates an oven effect that will cause the burgers to swell.
Burgers will swell regardless of whether the lid is closed or not. To counter the swelling, put a two-thumb size dimple in the patty before throwing it on the grill.
A burger video without the knowledge of George Motz? Inconceivable.
When you grill your burger at 500-600 degrees the likelihood of bacteria sticking is like slim to none
If the meat is already off before you cook it your still going to get ill. Heat doesn't kill all bacteria
@@rtsharlotte Where did you learn that? you seriously think "bacteria" and we are talking BACTERIA can survive high heat? even botulism can be killed with enough heat, and that's one of the worst ones.
@@chilliinsanity6898 It's common knowledge if you have a gone off steak or chicken cooking it isn't going to stop you from getting ill is it?
@@rtsharlotte Sure you can still get sick, but the original point is that heat most certainly does kill bacteria.
@@chilliinsanity6898 I agree it kills a good amount but not all
"Mistakes" .. oh stop it. If it's good, it's good.
i got 1 real issue when making burgers and thats making sure its cooked throughout... its a combination having the right size/thickness of burger, the right amount of heat, and the correct amount of time cooking each side. She says its easy, but i'm still figuring it out.
The propane check with hot water was actually super cool
Iv'e thawed ground beef the "wrong" way for 40 years. Never a problem.
I've driven drunk for 40 years. Never a problem.
@@yissssss Not the Same thing MORON
Who uses frozen beef? Morons!
@@travzimmerman1340 Who lives in thier Mom's House?......YOU DO, Post a video about YOUR Cooking ..... LOL
@@travzimmerman1340 Dude, pretty sure your meat is frozen.
The first one is pointless because your going to be cooking the burger anyways what's it matter if you let it defrost on the counter for 2 hours only lol
I was always taught that you're not supposed to leave it between
40*F & 140*F thats when bacteria has the ideal conditions to grow
You can do so for up to two hours. Ground meat thaws fast. (Other cuts won't. )
@@akatsuki_turtle YOU ARE COOKING IT ANYWAY!!!! Cooking it will kill any bacteria.
@@chilliinsanity6898 only if you cook it completely. Some people don't.
Russian Roulette....
@@pat36a and I never really cook my burgers less than medium unless I ground the meat myself
Vinegar is also a good additional to cleaning greasy surfaces, besides soap water
Gracias por la información, thanks a lot, I have never made a burger, hi from Mexico City
Hola, ojala puedas hacer una un dia. Estan buenisimas
Precisely which bacteria can survive a 450 degree fire?
None! Not even SARS-COV2.
Well, it’s the internal temp of the meat you have to watch, but that’s why you don’t take meat out of the fridge and put it directly on the grill. It will cook more thoroughly if you get it to room temp
I heard there was a very rare bacteria that will cause flatulence for 2 hours once exposed it requires 451 degrees to kill...its located in deep space in an alien space lab...but one can never be to careful...
extremophilic bacteria from the seabed survive high temperatures around underwater volcanoes ... quite rare in beef, even ground beef... ask your butcher if he is a member of a diving club
Never even mentioned toasting the bun. That's why I fry mine in cast iron. Brush some fat on the insides and toast em under the broiler. Best burger ever.
Wow... I didn't know you have to use cold water to defrost burger meat. Good tip.
I ate the best burger in my life at the Adams Morgan Festival over 30 years ago. It was cooked by some University of Maryland students. I wanted to buy another, but I didn't want to destroy the memory. This was in the 1990's and I am convinced that I made the right decision. The best cannot be replicated. Thank you UMD College Park guys.
HOT TAKE. Mixing in seasonings into a burger makes it a meatball, not a burger. Burgers should be cooked like steaks.
I agree.
Parents mixed seasonings in, so do I. I don't like meatballs... thus what we do/did are burgers.
actually meatballs are only browned on the outside and then finished cooking in sauce.
really no comparison.
Dipping that burger in the cheese actually looked awesome. lol
Barf
4:13 - We've got a 2017 Weber Genesis grill! ;-)
80 - 20 ratio is too low.
It should be around 70 - 30 for the best flavour juiciness.
if you have an outdoor pool, throw your zip locked meat in there...it will thaw in good time
And cook it depending on where you live
You are dumb.
NEVER cook a burger to 160 degrees, it will be over cooked and dry. If you need to feel safe cook it to 150 and let it set for 5 minutes under tin foil. I usually cook to 125 and they come up to 130ish or so, which is Med Rare to Medium. Just my 2 cents worth.
Burgers are never supposed to be medium rare or rare. Get your pretentious ass a steak.
@@_AzMo_ Whoooa, chill there chewy-burger-patrol. You do you, I'll do delicious!
Adam says who? I LOVE medium rare burgers. They’re soft and delectable and perfectly safe if made from freshly ground beef.
You have to let your food "rest" after cooking. The residual heat kills bactteria like E. Coli and Listeria.
@@scottb4767 😅😅😅
I cook my burgers in a steel pan with lard that is heated to 400 degrees . And i grind chuck for my burgers
Canada food guide says 171 and its done 160 is not good enough to ensure safety 171 is a bit much, split the difference at165f.
Don't defrost anything in the microwave 🤦♂️
FFS I literally just defrosted my steak!!
Don't defrost anything in the microwave and then simply leave it there
Agreed!
Thank you .. i can't do it
Don't even have a microwave
I miss Alton Brown. He gave lots of info/ science behind cooking. Learned a lot even tho sometimes he did kinda drive me crazy
Thank you Amigo
In my family it's traditional to have "Cannibal" sandwiches in the feed on Christmas Eve. I'm 69 and I've never gotten sick from the raw ground chuck and onion combo.
The purveyor matters. I wouldn't do that with discount special from a random supermarket
Crazy to think there's a mistake made by cooking a damn burger! Not red, done! For some that is. I like a little blood in mine. D Liscious!
Even cooking a burger now has become a massive wank.
Very easy. Keep ground meat as cold as possible at all times (key). DO NOT mix seasonings and herbs into the meat. Form cold patties. Place back in the fridge until you are ready to put them on the grill/pan. Salt patties and cook them on a very hot surface. once done to your liking, remove, crack fresh black pepper over the patties and let them sit for 3 to 5 minutes. Your guests will rave and wonder what your "secret" is.
@Ob Bop I've got two kids for the dishes part. 😉
Useful!