CRISPY THICK BURGER 3 Ways
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- Опубликовано: 4 июн 2024
- Today, I'll show you the classic thick juicy steak burger plus two variations: a Buffalo Burger with celery relish and a French Onion Burger. Get 50% off your first Cometeer purchase (plus free shipping) when you use my code BRIAN50 at cometeer.com/brianaugust
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STEAKBURGER PATTY RECIPE (makes 4 burgers)
▪2lbs/1kg 80/20 ground beef
▪Neutral, high smokepoint oil (light olive, avocado, canola, etc)
Measure beef into 225-250g/8oz patties. Slap the meat back and forth in your hands to help develop the protein while forming a patty that’s about 6”/15cm in diameter. Indent the middle of the patty. The patty should be slightly larger than your bun since the beef will shrink when cooked. Season liberally with salt and pepper
Preheat a nonstick on medium-high. Add a drizzle of oil & place patty in pan, indented side down. Press down on patty with spatula to ensure maximum surface contact. After 2-3min or when burger is cooked about halfway up the sides, flip to the second side. See remainder of instructions below based on the burger you’re making:
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FOR THE CLASSIC
After flipping patty to side 2, place slice of cheese on top. After about a minute, the cheese should be melty and burger should be done. Internal temp should read 145-150F (65C).
ADDITIONAL INGREDIENTS
▪Melty cheese (i’m using american cheese product)
▪Sliced dill pickles
▪Butter leaf lettuce
▪Thinly sliced red onion
▪Thinly sliced, in season tomato
▪Burger sauce (For quick burgers i just eyeball it, but you’re looking for approximately: 2 large spoons mayo, 1 large spoon yellow mustard, 2 large spoons ketchup, 2 small spoons sriracha).
TO BUILD
Allow patty to rest 5min. Place sliced pickles & lettuce down on the bottom of a toasted bun. Add patty, onion, tomato. Spread burger sauce onto top bun.
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FOR THE BUFFALO BURGER
CELERY RELISH
▪150g or 1.5c celery, small diced
▪150g or 1.5c white onion, small diced
▪100g or 1/2c sugar
▪5g or 1tsp kosher salt
▪10g or ¾Tbsp yellow mustard seed
▪250g or 1c water
▪100g or 1/2c apple cider vinegar
Combine ingredients into a small sauce pan. Bring to a simmer over high heat. Lower heat to medium and reduce for about 20min. Remove from heat and allow to cool completely. Store in fridge until ready to use.
BUFFALO SAUCE
▪300g or 1 1/8c Frank’s hot sauce
▪25g or 1.5Tbsp worcestershire
▪3-4 cloves garlic, minced
▪115g/1 stick unsalted butter, cold
▪Teeny tiny pinch of Xanthan gum (optional, for texture and full emulsification)
Combine ingredients in a small pot. Simmer over med low until reduced by half. Reduce heat to low & whisk in butter until emulsified. Off heat, whisk in a tiny pinch xanthan gum.
ADDITIONAL INGREDIENTS
▪Blue cheese, cumbled
▪Butterleaf lettuce
TO FINISH & BUILD BURGER
After flipping patty to side 2, top with blue cheese. Cover pan and allow burger to cook and cheese to melt for about 1min. Allow patty to rest for 5 min.
Place celery down on bottom of a toasted bun.Top with lettuce, the cheesed burger patty, and a spoonful or 2 of buffalo sauce followed by top bun.
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FOR THE FRENCH ONION BURGER
CARAMELIZED ONIONS
▪1000g (or about 3-4 med-lrg) yellow onion, diced
▪Kosher salt
▪Olive oil
▪150g or 2/3c water
▪15g or 1Tbsp red wine vinegar
Add onions to a saute pan with a large pinch of salt and a good squeeze of olive oil, and the water. Simmer for 10 minutes over high heat. When liquid has evaporated and onions are mostly softened, continue cooking over medium heat while stirring every 5 minutes for about 20 minutes. Once brown and caramelized, stir in red wine vinegar and cook just until vinegar has evaporated. Remove from heat and set aside to cool.
ADDITIONAL INGREDIENTS
▪Aged gruyere, sliced
▪Provolone, sliced
▪Dijon mustard
▪mayo
TO FINISH AND BUILD
After flipping patty to side 2, top with 1 slice gruyere and 1 slice provolone. Load into oven under hot broiler until cheese is melted and browning (20-25sec). Allow burger to rest 5min.
Spread dijon on bottom of a toasted bun followed by a couple spoons of the room temp caramelized onions, topped with the patty (including all of the fried cheese from the pan, and finally the top bun spread with mayo.
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CHAPTERS
0:00 Intro
0:20 Classic thick and crispy steak burger
4:49 Buffalo burger (making the celery relish)
5:26 drinking very good tasting coffee (Ad)
6:30 Finishing the Buffalo burger
9:06 French onion burger
12:22 Let’s eat this thing
#burgers #steakburger #juicyburger
**DISCLAIMER: Some links in this description may be affiliate links. If you buy these products I'll receive a commission at no cost to you 
Хобби
That 7:17 sound effect was so unneeded. I absolutely loved it. The food looked amazing too!
I’m so with you on toasting the buns first and having the burger be at its warmest!! I get so many comments about how wrong I do it 😆 thank you for validating me
Toasting then coating in mayo/sauce prevents the contents from sogging out the bread
Hey Brian is a fantastic cook, but if you are happy with the way you cook burgers, there is no need to look elsewhere 😀 Enjoy the experiments and remember the perfect meal is the one you eat with friends and family.
@@Ceractucus sure but it’s definitely still nice to see someone I look up to doing something the way I do it :)
I do it that order too
Definitely. It's the way I do it too. Then after I build the burger, I wrap them in those checkered deli sandwich wrappers and let sit for three to five minutes. The bun warms up and starts to hydrate. And the whole thing is just easier to eat because it's been slightly compressed and shaped.
A burger on a dry, room temperature, ungrilled bun is a sad burger.
I gotta say… I was against thick burgers before watching this video. Seeing the juices gush out of there may have convinced me to try it. Excellent content as always!
All 3 are stars! I would also add a 2.b. In place of buffalo sauce, some chipotle and adobo sauce. Still one of the all-time greats. And #4, mushroom & Swiss.
I sautee my mushrooms with onions for my mushroom/Swiss burgers so they're kind of a 3(b) in the spirit of your 2(b).
Oh, man...oh, man...my mouth is WATERING!
Made the French Onion burger tonight and it was 🔥! Seriously the best homemade burger I have ever made. Loved the crispy crust on the outside of the patty. I don't think I will ever go back to making them on the grill after this. Excellent recipe Bri! Thanks for another winner!
Love thick burgers - those last 2 look like fun
I just found this channel yesterday, have been binge watching ever since.
I'm currently doing intermittent fasting and these videos get me through the day 🤣 I know it sounds weird but it helps with my hunger cravings
It's not weird, all I did was watch food videos when I did my 7 day fast, hunger stops at like 24-30 hours and then you genuinely just feel like you're doing research for your re-feed.
@@qweqwe1324 ye I just sit looking forward to cooking these for when I get to eat again lol
Love your videos. Always interesting and informative. Definitively going to try the french onion burger!
Wow, so looking forward to making ALL OF THESE!! Thank you so much! I got another compliment on your Italian Pasta Salad yesterday!!!!😘
Love, love, love a good juicy burger!!
Wow! Can't wait to try them all! My son loves buffalo sauce, he's going to love this! Thanks Bri!
amazing Bri! thanks!
Outstanding. I thought number 2 was going to be the best of them all but came number 3 and I was sold. I'm gonna do both, as all the other recipes from your channel gave P E R F E C T results, thank you.
The O.G. video on steak burgers is still my reference for tips and tricks to nail a perfect, freshly-ground burger. Enjoying the follow-up!
you covered every tip and trick I spent years figuring out on my own when making the perfect burger.
Wow! They all look great! The first is a perfect recipe for fresh lettuce and tomato from the garden!
That definitely got me to rethink thick burgers. That juice flowing out of them is legit. You just need a nice pile of steak fries on the plate to soak up that juice.
I’ll be trying these soon! Thank you!
Great video! Celery relish, yes, that sounds delicious!☺️
Thanks, Bri. I like smash burgers, but in my mind, a thick burger always rules.
Can’t wait to try this looks awesome 😊👍😎
Great trick for thick burgers is to go with a low moisture cream cheese instead of the standard american/cheddar. It sounds weird, but it really brings things to the next level with amazing creaminess.
Another good option is a big pile of freshly grated cheddar (unmelted) over BBQ sauce on top of the patty.
Just did the French onion! Used apple cider vinegar instead of red wine vinegar (go with what you have). Was FANTASTIC! Thanks Brian!
Excellent as always
This is how I cook mine. It’s so good.
Smash burgers are delicious but overrated ! Nothing beats a classic thick/juicy patty 🍔
Cheers from San Diego California
This is how I do my burgers. They're juicy and tender and tasty.
OK, I'm gonna try this, after creating amazing smash burgers (on my own homemade buns (-: ) for 11 people just last night. I love the french onion burger, but I'll make these all at some point soon. Love, love, love the celery relish recipe. Thanks, Brian!
Starting a new month with a video from King Bri, mr "Let's eat this thing"🖤🖤🖤
Never thought of a buffalo blue cheese burger?! 🤔 Looks amazing!!
Looks so great and i am sure taste even better. I wish i could
This is definitely the style burger I’ve always had at home. My dad made the best!
In all honesty Bri, I can NOT wait for toms to be in season to make a luscious burger like that.
Thx for another banger Brian, made your cheesesteak last night, super underrated.
I dig this burger recipe! Although it's not my style (don't like soggy buns right after biting, or nearly as much juice) I really appreciate the video.
Going to use that French twist later this week, Gruyere hits so hard on a burger, I liked the broil to melt it idea, much crispier cheese on the outside then covering with lid and letting steam to melt.
As much as I love a smash burger I’ve been making thicccer (8oz) ones all summer and been loving them. Great take on the thick burger I definitely want to try the French onion 🤤🤤
This is what I've been waiting for - been looking for a less smokey home burger recipe 👌
Nice!!! French onion will be my next try
Wow! You got the crisp I associate with added bread crumbs…impressive!
The "smash-burger," or even a very thin burger has its place.
In the morning, after my brother and I delivered our Sunday morning papers; I had the Detroit Free Press, the morning paper, and he the afternoon paper, the Detroit News. We could go together and finish up together and head to The White Castle. The thinnest of burgers with onions and a dill pickle slice on a steamed square slider sized buns. So delish by the dozen!
But I grew up. Today, I have to say that a dinner of one thick cheesy burger, a little bigger that the bun, with some tasty toppings is very satisfying!
Thanks for making the regular ol' burger, cooked well and with some tasty toppings a very acceptable and good choice for dinner.
Looks yummy 🤤 my favorite burger sauce is mayonnaise and my favorite bbq sauce with smoked paprika a pinch of salt and pepper.
Best food video ever
This is how my mother made burgers. Im going to try it!
It’s like you read my mind that I’ve been craving burgers lately 🤯
I love the fact that you used Xanthan Gum, such an underrated ingredient. Goes well with any roman pasta sauces too
I’m so hungry, great video!
It's cool that he's someone who likes these burgers cooked through and shows that it will still be juicy, lots of RUclipsrs and commenters love to hate on well done burgers
That blue cheese buffalo with celery chutney seems epic. Your burger bun recipe was awesome, takes a bit of time but beats all store bought buns available to me at least.
Last weekend I googled, again, how to spruce up burgers. I'm a thick burgers kinda guy and am always looking for ways to shake 'em up. These three look awesome and will definitely be getting mah belleh.
Bri!! You are the man these burger recipes are killer!! Also side bar i was so stoaked when you got your 3 burner weber because i have a 3 burner napoleon, can you pls pls show us the way on that baby! P.S. when is the merch coming out?! The fam & I love you guys keep up the great work from BC Canada
Loved seeing the celery relish! Can you show how to make a cucumber/ cucumber pickle relish?
Totally unrelated to burgers, but have you ever tried to make pita bread? I’m curious as to that process. Would also love to see some Mediterranean dishes you enjoy eating. Love your channel and all your awesome videos!!
And hummus!
Thick burgers are the PERFECT home burger. I feel that smoked Gouda/Bavarian adds so much smoky goodness as a burger cheese, and overall, they're just delicious.
The crispy cheese is a very nice touch chef.
"Burger 3 ways" sounds like the world's greatest birthday present.
Sees celery relish:😮 INSPIRED!!!
Sees method for caramelizing yellow onions: 😃😲 GENIUS!!!
Love, Love, Love!!!
I’m a big smash burger guy, but the occasional thick and crispy is a nice change of pace. One thing I’ve started doing that really levels it up is using a dollop of bacon grease instead of the neutral oil in the pan, you have to adjust the salt on the patty as the bacon fat is pretty salty, but the crust it helps develop is phenomenal! Beef tallow also works well
I need to try this. I have beef tallow and bacon grease in my fridge rn. Ever tried using both?
@@brettmoore6781 I've used schmaltz and bacon grease before, and it slapped. I'd imagine beef tallow would go even harder!
@@brettmoore6781 I have not done the combo, not sure it would add much since you really don’t use a lot of it in the pan, maybe a tablespoon. Probably worth trying anyway though, you know, for science.
If you grind your own burger, you’ll have plenty of fat from the cuts you use - just made a thick and crispy for a patty melt, where said patty was lean chuck, fatty shortrib, and sirloin on ripping hot cast iron
I never understood the craze around smashburgers when thick burgers are so much better
I'll have to give this style a try with my peanut butter pickle bacon burger.
Brutal. You could add some candied bacon to the last recipe, mixes perfectly with all the flavours and gives it an extra crunch.
good lord that french onion burger looks incredible. I need to make that! edit: made them last night. oh my god they were amazing, and yes it really was that juicy. 10/10 will make again.
Love your stuff Brian - but can you *please* do some vids/series on how to make *low cal* meals taste good?
The first time I've seen you dance NOT in slow mo! Awesome!
Hey Brian I’m enjoying your channel!! Everything you make is spot on and your measurements and ingredients you use wow!! You’re quick and concise and don’t waste time. Thanks for the great channel!! Question where can i get one of the cometeer insulated cups? Or did you get one because they sponsored you? I couldn’t find one on their site? Just wondered if you have any info…Thanks again for a great channel…
Measuring the radius with the bun is pretty smart.
Yes! A burger!!
Hey B-minus, you ever try to toast the buns with a thin layer of Mayo instead of butter? I find that it gives me a little umami and salty flavor to a bun and gives it a better toast.
Love the recipes. Def gonna try that French onion hitter later.
Bravo!!!
The smash burger took over the "Pub Burger" as I call this, these all look great!
Nothing better than a well cooked burger and a well used sheet tray! Cook mine a bit more too, steak Med rare, burger… well done.
549k!!!! been here since 68k. Well done!
What would be the best way to clean the pan in between burger patties?
Thanks for this delicious video and recipe!
Love your videos, Brian. The energy, the information, and the clarity of presentation are all great.
I love bleu cheese and French onion soup, so I'm wondering how combining parts of your Buffalo burger and your French onion burger into a burger with only the bleu cheese and caramelized onions would taste. I may have to try it and see.
Can I come over and help?
Daaaang I hope you don't mind if I steal your idea for dinner tomorrow. Cause I'm gonna steal your idea.
The amount of juice exiting the burgers is RIDICULOUS
This guy need 1M sub ASAP
Lovely 👍
This is how I used to do my bergs, but ever since your onion burger video, that's the only way
The water in the onions is a life saver!!
Blue cheese on a burger is so good!
THANKS :)
damn looks fire
keep up the cooking
I like it with portabella mushroom's
Yes! Mid-rare for steak, duck breast, etc. burgers need more. No question.
Comment j'aimerais trop gouter ces burgers !! Miam miam !
Nice burgers!
The Buffalo Burger looks godly.
Dude I just made thicccum burgers for dinner last night, I wish I knew all these tips. Def will be trying out the Buffalo Burger, you riiiiip dude
I’ve always liked my steaks (ny, rib eye, filet) mid rare, but for burgers and tougher cuts (like flank steak or skirt steak) medium to even mid well is always better. For burgers, they are wayyy less messy. I personally hate a really messy, sloppy, wet and soggy burger. For the tougher cuts, the extra cook time (as well as slicing thinly against the grain) makes the meat a bit easier to chew through
You should do the Portabella Swiss burger from Steak and Shake! Or your version! Plus real Buffalo Wing Bri Style!
Buffalo burger looks delicious! But it's going to be Tums for desert for me, but worth it 🤓
Bri! Love your videos. Would this yield the same results if done on a BBQ?
Hey bri, cooking question and idea for you. Question is, does cooking the veggies in the pickling liquid really affect the product? I make pickled onions often and just pour the brine over before closing the lid. Idea, I made a french onion jam last year and it slaps, like hard. Toasted baguette, brie and some of that is just heavenly
Excellent video as usual, Brian! It is too hot for burgers (it has been brutally hot here ....salad is about it) at the moment but when Fall rolls around ...perfection! Toasting the buns first is the way to go and I always pop them in the oven on "warm" while getting the burgers ready. The buns stay warm without toasting further. Thanks!
✨✨👍👍✨✨👍👍
Guys, I’m not even a fan of blue cheese like that, but that buffalo burger really looked amazing 🤩!!!
I live in an apartment that has a strict “no grill on the balcony” policy, so I am super excited for a pan burger! Also very much appreciate the visuals on the onions, I have a hard time getting those right.
Do it anyway, screw them.
Time to move. They ain't yo peeps.
Big Dawg Bri, you gotta put a splash zone warning due to how juicy these burgerz are!
lol
Hey Chef Lagerstrom, not a big fan of sweet relish but love celery. What should I do to make your relish without sugar? Should I just leave it out? Or do I need to do something else to make it work?
Any tips to make these into sliders? Just slider sized rolls, smaller pattys and a toothpick? The Buffalo burger will make a great gameday spread here in a month.