Helen deserves more subscribers! She is funny and explains cooking theory so well and with so much love and enthusiasm. I'd love to one of her courses some day
I made this last night together with the glaze. I did not make the mayo as I don't like buns (carbs). The result was amazing as usual. Ms Rennie is a great chef and teacher.
Great recipe. If you are ever concerned about a fluffier brioche not holding up well to a medium rare burger, I've found that making a cheese skirt for the bottom bun helps a lot!
OMG! I can only imagine how good those Iggy’s brioche buns are! I remember when I first encountered his sourdough bread some 25 years ago in Somerville. Changed my life. Since then, nearly all bread I eat is made at home. You are also making my life better, Helen. Spaciba!
I used to be a sous chef at whole foods, and they do grind their beef freshly all the time. I know that when they do a burger grind they will run it through the die twice so that it is smooth. If there's any ground beef that is a few days old it was usually transferred to the prepared foods dept. and ended up in the hot bar for lunch or going into chili, etc, so it's almost always freshly daily ground when it's in the meat case.
I followed directions, doing a single burger. Slight variation on the glaze due to items on hand. I was unsure after the initial bake because the burger looked hardly cooked. Seared 60 seconds each side and finished under the broiler. No cheese. Heavenly results. Beyond good, take my word for it. I will never cook a burger other than this way again.
Made this tonight for dinner. The BEST burger I had had in years! So easy too. Thank you. Please keep your wonderful videos coming. Greetings from Australia.
@@Awesome241yeah, I know what it means, sweetie, underappreciated? by whom? the "underrated" comment is a braindead millennial thing I don't think pretentious means what you think it means, but keep on using it coz that's a millennial thing, too
@@Marcel_Audubon gee dude. How do you get so pressed by a word 🤣🤣. Are you trying to emulate the typical boomer right now? And for your information in the comments of helens videos they will usually say what they found positive about it,and her humour doesnt seem too much of a focus point which personally makes me think its underappreciated. Also it would be nice if you could be a bit nicer in your comments,your comments make you seem like an asshole :)
Something i wish I saw get more love is the chicken burger but a skin on chicken burger. Granted it's technically not a burger since a burger has to be ground beef, but anyways. you take thigh meat course and fine mince it, so it binds but has texture. Then it's seasoned and skin is put back on. And you start on whatever heat skin side down, to render fat and crisp the skin. then raise heat and brown other side, so skin and nonskin side have good crust. And around then you'll be near the right internal temperature. Which means you butter bast it and add the cheese which gets basted and melted by hot butter. And you finish it off by toasting the buns inside the butter, fat, and oil, which gives them good color and flavor. And top with whatever you'd like, i think sauteed sweet onion and serranos is a good addition to a cheese like havati.
A burger doesn't *have* to have beef in it per the definition.... burg·er /ˈbərɡər/ noun noun: burger; plural noun: burgers a dish consisting of a round patty of ground beef, or sometimes another savory ingredient, that is fried or grilled and typically served in a split bun or roll with various condiments and toppings.
I always grind my own beef. I keep a container of beef fat in the freezer just in case the piece I'm grinding doesn't have enough. If I have an excess then it gets cut off and put in the container. I bought a commercial grade grinder that can do over 600lbs in an hour(I've seen it do closer to 1200lbs) so I buy my beef in bulk when it's on sale and then grind away. You can prevent a soggy bun by putting a thin layer of mayonnaise on the bottom of the bun. I learned that in my time flipping burgers. Our restaurant was super scientific about burgers and we handled a couple of things differently from other burger joints, including how we wrapped our burgers, upside down.
...or go to a bike website and pontificate about how dangerous it is to eat a medium rare reverse seared hamburger while riding a bike...now THATS dangerous!
My parents traveled a lot after retirement. Pops would try and eat most anything. He lived to 86 years old...... His motto "What ever you do you gotta have fun."
I love what you’re doing. I didn’t know for the bike thing haha. I am a self taught in Paris and I’m learning a lot with your video. I think of you everytime I make my vinaigrette. Simple but having the basics changed the game. Thank you very much 😘
I looooove your humour! You should've seen my face when you mentioned some people are scared of medium-rare beef. I'm French, I eat tartare, nuff said :D Also, it's interesting you mention controlling the fat content. I don't think we do this in France. You go to your butcher, you ask for however much minced meat you want, for how many burgers, they then get a piece of beef, grind it, shape it and that's it. I'm quite intrigued now.
Hawaiian sweet rolls make awesome slider buns!! I love to use them for manwiches also and pulled pork! Or any kinda sandwich. We have a hotdog place here in town that uses them for their buns, just leave two or three connected
Dear Helen, I agree with you all the way. I do enjoy my beef blue except after a trip to my favorite local butcher shop, where I usually eat my steak raw with a little sprinkle of Fleur de Sel. I only buy fresh great cuts of meat from a very reputable butcher and I also like grinding my own meat. Cabot Cheeses are wonderful and absolutely delicious. I was raised in Canada on the Vermont border and I’ve had a lifelong love affair with Cabot.
Also, and I hope you read this: there is a culinary empire a la Gordon or Nigella waiting for you to claim it. Technical brilliance, soothing presentation, humour. Can’t wait to see your audience grow and grow. I think a first step would be a better camera and lighting, and include some wider shots. I really love your content.
MR burgers are the easiest temp when you know how. Don't flip until blood starts welling on top. You can quarter turn after two or three minutes. After you flip it, it's med well as soon as it starts to push juice up on top again. A med rare burger should continue to create juice after you take it off the grill. I cook on a very hot grill with 6oz burgers. I've cooked well over 100,000 burgers to temp.
Just made two burgers as per your recipe..WF 80/20 grind, your grilling glaze, burgers prepared exactly as you described. As I prefer, on a grilled english muffin.....WOW....those were some TASTY burgers!!! Tender, juicy, mouth-watering. I'm sitting in a sated glow, committing the recipe steps to memory...Thanks so much 💗
Helen, I think that the idea of setting up experiments in cooking is underrated (as you so aptly described). It should be stressed that one ought to work with modifying one variable at a time for the most efficient results. I love your approach to cooking!
I'm more a medium well kind of girl. I may try this method but my burgers come out moist and tender with a touch of pink inside. I also like them to have a bit of caramelization on the outside and that takes a higher temp to not overcook them. At my grandsons grad party my burgers were the hit of the show. Oh so good without the caramelized crunch because I was using someone else's grill and it my way can make a greasy mess.
I like using half ground pork and half lean ground beef. I can't get out to the store for a particular kind of beef - have to use what's in the freezer. The pork adds the fat needed to make a really juicy burger. And we like our burgers medium well. But I'll try your salting method and the reverse sear method as well. Looks great.
At these temperatures the oil for the glaze and searing should matter. Good refined palm or olive oil, Avocado Oil, or sesame Oil. For searing Ghee would be a good choice too.
Helen! Good luck recovering from your broken wing. Take good care - you have left me with your miso and sesame sauce for veges. It is sublime and helps me eat lots of greens for my microbiome (some vegan humour). Look after yours 👌🏻😁🥦
As a vegan (I know Helen, it has come upon me over the past 2 years) I still always learn things from you. You are so based in good practice. You are the only non-vegan left on my RUclips rota. I don't think I will ever be able to give you up. I still pass on your pearls of wisdom to the family: all still non vegans. But that's not why I can't give you up - it's just you. You have human umami and your humour is, well, it shows your Russian beginnings, that's all I can say 🥰
I love making my own burgers, but always over-cook them. This is great, thanks! You go into great detail, which I really liked, and it was very interesting. My concern is the flavour as you haven't seasoned the mince (ground beef) before mixing it into the shapes of the patty. I always add finely-diced onions and seasoning the mince before mixing. But I guess the issue with salting too soon is that it draws the moisture out and alters the texture. You did seem to add plenty of salt before searing, so I guess this would work. The pickled onions looked delicious! I'm definitely going to give this a try! Thank you, Helen.
Adding things in the burger can cause the same problem as adding salt to it. You can overwork the meat and it will make the burger have a denser and firmer texture instead of a more tender and loose one. As Helen mentioned in the video, you start to get to meatloaf sandwich territory if you start adding lots of things into the ground beef, but some people enjoy that. If you season your burger properly before searing it you shouldn’t have any problems with it being bland. If you really want to add certain spices, you could incorporate them into your sauce. Hope this helps.
Great video as always. One comment if I may. They look very good, but I would have trouble fitting them in my mouth. Heston Blumenthal suggests a thinner patty. I will experiment with your method and will use your grilling sauce. Which I made a few days ago..great results. Cheers, Peter
The picture is misleading. They look very thick simply because they are so tiny. These are sliders -- 2.5 inches in diameter. I know what you mean about difficulty getting burgers into your mouth and that's not a problem at all with these ones.
Here are 5 bullet points summarizing the key information from the burger recipe: - Use 80/20 ground beef from Whole Foods for juicy, beefy flavor. Shape 4oz patties just under 1" thick. - Cook burgers in 200F oven on a wire rack for 20 minutes to gently bring up internal temperature. - Season patties after oven with salt, pepper and grilling glaze. Sear quickly in a very hot skillet, about 1 minute per side. - Melt cheese under the broiler after searing to ensure it melts evenly. Allow burgers to rest before assembling. - Top burgers with miso mayo, tomatoes, pickled red onions, and lettuce on a brioche bun for the ideal burger experience.
Helen I don't like lettuce very much, but for burgers I do..... Here is why, If you use a leaf of lettuce that has been totally dried off and put it on the bottom bun, it create a barrier so that the bottom bun does not get soggy.!! Yes, it's true if you use a thick piece of lettuce, the water it contains will somewhat get the bun soggy, so use thin leaves of lettuce. Cut the leaves so that their about a 1/4" larger than the bun and that also helps from the burger or other juices from getting on the bottem bun.! Other leafy green could be used also like spinach if the burger are small enough where a leaf of spinach can cover the entire surface of the bun. You could use plastic wrap or aluminum foil to......but I don't like the taste of either on my hurgers.!!........😂😂😁 ( joke) I also tear some of the bread out of the bun top instead of slicing it down to make it thinner, you can then butter it lightly and torch it till its toasted. Cheese will stop the top bun from getting to soggy, so that protects, as much as possible, your burger from getting messy.! Though I don't cut my burgers in half, I do run a two long toothpicks through them mainly in the center area, to keep everything in place so they won't slide around, it works well for me.!! Thanks for your input my lady, Chemmy...
I've been enjoying medium rare burgers since the mid 80s I've never been sick from eating them. I've been sick from chicken and turkey more than I care to remember.
In my opinion there is no reason to go lower than medium for fatty meat. I can eat tartarre or I can eat my filet black and blue but my ribeye will always be medium. My burger will usually be medium well, but medium is fine too.
#realcomment Great video Helen, I love using the reverse sear technique-now I can make burgers this way too! Also, now I don’t feel guilty about taking lettuce off burgers lol.
#realcomment I always have problems with searing. What temperature should I heat my pan to? Smoke point doesn't really help because different oils have different smoke points.
I am not sure if your question is about the burger or searing in general. the exact temp is hard to measure because infra-red thermometers give inconsistent results based on how reflective the surface is. You really need to experiment. the oil I use for searing if canola or grape seed or some other neutral oil. You don't want it to smoke. You want to catch the moment when it's just about to smoke. if you are asking about searing a solid muscle, it needs to be very dry. if you want to trouble shoot more, send me an e-mail at helenrennie@gmail.com. Please include what specific problems you have with searing -- food sweating? taking too long to brown? burning? and what pan are you using?
You just gotta get the shoulder with flat iron removed and grind it once mix it very well then grind it again , and sometimes you gotta mix it and grind a 3rd time if you want the best blend of fat and meat, pretty sure that's what whole foods does, that's what fresh market does, I'm sure it's the same, also they have no idea how much fat is in it, that just a very rough estimate trust me. Also for the best burgers get two half pint plastic container cups weigh out 9oz put the burger in one then put the other on top and push it down with your fist in the middle trying to spread the pressure then rock until even then turn over slam on table and then touch up then you have burgers that are perfectly even thickness and flat sides
Medium well is the only way to eat a hamburger. Those who like more well done add a tsp of water to your ground beef. When you cook it past medium it will stay moist and not dry out.
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That shade about burger safety doe. We stan.
I got "nobody dies of COVID" vibes tbh. The only sensible way to achieve medium rare is pastuerisation via sous vide.
To be honest, Helen is that rare gem I'm so happy I stumbled upon. Her videos are so helpful and informative without being boring.
Thank you, Helen!
Helen deserves more subscribers! She is funny and explains cooking theory so well and with so much love and enthusiasm. I'd love to one of her courses some day
I made this last night together with the glaze. I did not make the mayo as I don't like buns (carbs). The result was amazing as usual. Ms Rennie is a great chef and teacher.
Great recipe. If you are ever concerned about a fluffier brioche not holding up well to a medium rare burger, I've found that making a cheese skirt for the bottom bun helps a lot!
a cheese skirt is my favorite kind of skirt :)
my god the shade is on a whole different level, I love your channel
OMG! I can only imagine how good those Iggy’s brioche buns are! I remember when I first encountered his sourdough bread some 25 years ago in Somerville. Changed my life. Since then, nearly all bread I eat is made at home.
You are also making my life better, Helen. Spaciba!
The best video i have ever seen on burgers and im 86 years such a lucky family you have Dear Lady.
I used to be a sous chef at whole foods, and they do grind their beef freshly all the time. I know that when they do a burger grind they will run it through the die twice so that it is smooth. If there's any ground beef that is a few days old it was usually transferred to the prepared foods dept. and ended up in the hot bar for lunch or going into chili, etc, so it's almost always freshly daily ground when it's in the meat case.
I am so impressed with every video you make Helen! So glad I found your channel. It was easy because everyone talks you up!
I followed directions, doing a single burger. Slight variation on the glaze due to items on hand. I was unsure after the initial bake because the burger looked hardly cooked.
Seared 60 seconds each side and finished under the broiler. No cheese. Heavenly results. Beyond good, take my word for it. I will never cook a burger other than this way again.
Thanks for giving it a shot. glad you enjoyed it
Made this tonight for dinner. The BEST burger I had had in years! So easy too. Thank you. Please keep your wonderful videos coming.
Greetings from Australia.
So glad you enjoyed it :)
helens humour is so underrated 😂
rated? who do you imagine is rating it? Millennials and their ceaseless "underrated" comments need to stop
@@Marcel_Audubon sounds like a boomer honestly. it means its not appreciated enough. No need to be pretentious :/
@@Awesome241yeah, I know what it means, sweetie, underappreciated? by whom? the "underrated" comment is a braindead millennial thing
I don't think pretentious means what you think it means, but keep on using it coz that's a millennial thing, too
@@Marcel_Audubon gee dude. How do you get so pressed by a word 🤣🤣. Are you trying to emulate the typical boomer right now? And for your information in the comments of helens videos they will usually say what they found positive about it,and her humour doesnt seem too much of a focus point which personally makes me think its underappreciated. Also it would be nice if you could be a bit nicer in your comments,your comments make you seem like an asshole :)
@@Awesome241 do you really use the word "dude" in your daily life? #SoSad
The lecture is the best part. And so is the recipe. It's all the best part.
Something i wish I saw get more love is the chicken burger but a skin on chicken burger. Granted it's technically not a burger since a burger has to be ground beef, but anyways. you take thigh meat course and fine mince it, so it binds but has texture. Then it's seasoned and skin is put back on. And you start on whatever heat skin side down, to render fat and crisp the skin. then raise heat and brown other side, so skin and nonskin side have good crust. And around then you'll be near the right internal temperature. Which means you butter bast it and add the cheese which gets basted and melted by hot butter. And you finish it off by toasting the buns inside the butter, fat, and oil, which gives them good color and flavor. And top with whatever you'd like, i think sauteed sweet onion and serranos is a good addition to a cheese like havati.
A burger doesn't *have* to have beef in it per the definition....
burg·er
/ˈbərɡər/
noun
noun: burger; plural noun: burgers
a dish consisting of a round patty of ground beef, or sometimes another savory ingredient, that is fried or grilled and typically served in a split bun or roll with various condiments and toppings.
Not only do I want to try that, but you got me thinking... what about a beef burger wrapped in chicken skin?
I've made something similar, and it was amazing.
I love that you cover every detail! I’ve been waiting to find a channel who gives super detailed instructions. You’re amazing!
I’ve followed and recommended this recipe so many times…I’m even making it tonight!! ❤❤
Thanks Helen!!!
OMG, Helen. I love your PSA about people who want to warn us about eating tasty burgers! Thank you!
Just found the channel, Helen you really need a shoutout. Your videos are so well made for such an underrated channel! Kudos to you
Y'know, come to think of it, I also like to eat the sides of my burgers!
I always grind my own beef. I keep a container of beef fat in the freezer just in case the piece I'm grinding doesn't have enough. If I have an excess then it gets cut off and put in the container. I bought a commercial grade grinder that can do over 600lbs in an hour(I've seen it do closer to 1200lbs) so I buy my beef in bulk when it's on sale and then grind away.
You can prevent a soggy bun by putting a thin layer of mayonnaise on the bottom of the bun. I learned that in my time flipping burgers. Our restaurant was super scientific about burgers and we handled a couple of things differently from other burger joints, including how we wrapped our burgers, upside down.
...or go to a bike website and pontificate about how dangerous it is to eat a medium rare reverse seared hamburger while riding a bike...now THATS dangerous!
I ride a bike and eat medium rare burgers ... I'm doomed!
My parents traveled a lot after retirement. Pops would try and eat most anything. He lived to 86 years old...... His motto "What ever you do you gotta have fun."
I love what you’re doing. I didn’t know for the bike thing haha. I am a self taught in Paris and I’m learning a lot with your video. I think of you everytime I make my vinaigrette. Simple but having the basics changed the game. Thank you very much 😘
This whole thing of overcooking food in America is just crazy
I looooove your humour!
You should've seen my face when you mentioned some people are scared of medium-rare beef. I'm French, I eat tartare, nuff said :D
Also, it's interesting you mention controlling the fat content. I don't think we do this in France. You go to your butcher, you ask for however much minced meat you want, for how many burgers, they then get a piece of beef, grind it, shape it and that's it. I'm quite intrigued now.
Best video I have seen on burgers! You are definitely French! Only a French can make a burger haute cuisine! Excellent!
Hawaiian sweet rolls make awesome slider buns!! I love to use them for manwiches also and pulled pork! Or any kinda sandwich. We have a hotdog place here in town that uses them for their buns, just leave two or three connected
Dear Helen, I agree with you all the way. I do enjoy my beef blue except after a trip to my favorite local butcher shop, where I usually eat my steak raw with a little sprinkle of Fleur de Sel.
I only buy fresh great cuts of meat from a very reputable butcher and I also like grinding my own meat.
Cabot Cheeses are wonderful and absolutely delicious. I was raised in Canada on the Vermont border and I’ve had a lifelong love affair with Cabot.
Found your channel via Regusa recently. As with Adam's, I automatically click "LIKE"
Your presentation of useful information is fantastic
You are so brilliant. I love your videos. And thank you for letting us feel good about using salt. I like salt too.
Get well soon, Helen! Love your videos and your rigor and enthusiasm for the art and science of cooking.
I agree with your burger philosophy 100%, my favorite burger in Austin is a bar with a relatively small 6oz burger that's perfectly composed.
I recently discovered this amazing persons channel and can only hope her school is still open , my next trip to the east coast i will have to see
You are my favorite youtuber! LOVE the new video, can't wait to make this over the holiday weekend.
Also, and I hope you read this: there is a culinary empire a la Gordon or Nigella waiting for you to claim it. Technical brilliance, soothing presentation, humour. Can’t wait to see your audience grow and grow. I think a first step would be a better camera and lighting, and include some wider shots. I really love your content.
Love your sense of humor!!
You are fantastic, Helen Rennie!
MR burgers are the easiest temp when you know how. Don't flip until blood starts welling on top. You can quarter turn after two or three minutes. After you flip it, it's med well as soon as it starts to push juice up on top again. A med rare burger should continue to create juice after you take it off the grill. I cook on a very hot grill with 6oz burgers. I've cooked well over 100,000 burgers to temp.
Perfect, I was planning to make burgers tomorrow!
Just made two burgers as per your recipe..WF 80/20 grind, your grilling glaze, burgers prepared exactly as you described. As I prefer, on a grilled english muffin.....WOW....those were some TASTY burgers!!! Tender, juicy, mouth-watering.
I'm sitting in a sated glow, committing the recipe steps to memory...Thanks so much 💗
Thanks for giving this a shot! Glad you enjoyed them :)
Helen, I think that the idea of setting up experiments in cooking is underrated (as you so aptly described). It should be stressed that one ought to work with modifying one variable at a time for the most efficient results. I love your approach to cooking!
My preference, which I can't replicate, is a flame charred outer layer, and a pink center!
Knew this video was legit when she salted the tomatoes. SALT YOUR TOMATOES FOLKS.
A sprinkle of ground sumac does wonders as well
I'm more a medium well kind of girl. I may try this method but my burgers come out moist and tender with a touch of pink inside. I also like them to have a bit of caramelization on the outside and that takes a higher temp to not overcook them. At my grandsons grad party my burgers were the hit of the show. Oh so good without the caramelized crunch because I was using someone else's grill and it my way can make a greasy mess.
I like using half ground pork and half lean ground beef. I can't get out to the store for a particular kind of beef - have to use what's in the freezer. The pork adds the fat needed to make a really juicy burger. And we like our burgers medium well. But I'll try your salting method and the reverse sear method as well. Looks great.
At these temperatures the oil for the glaze and searing should matter. Good refined palm or olive oil, Avocado Oil, or sesame Oil. For searing Ghee would be a good choice too.
Helen! Good luck recovering from your broken wing. Take good care - you have left me with your miso and sesame sauce for veges. It is sublime and helps me eat lots of greens for my microbiome (some vegan humour). Look after yours 👌🏻😁🥦
I just l0ve your intro on bike riding🚴...so true. 🤣 and a big fat HAIL to real cooks.
I have found that 80/20 is always good no matter where I get it!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Damn you re a comic genius besides a great chef, 10/10
Agree 100 percent about the lettuce. I add lettuce every once in a while for variety but always end up regretting it.
As a vegan (I know Helen, it has come upon me over the past 2 years) I still always learn things from you. You are so based in good practice. You are the only non-vegan left on my RUclips rota. I don't think I will ever be able to give you up. I still pass on your pearls of wisdom to the family: all still non vegans. But that's not why I can't give you up - it's just you. You have human umami and your humour is, well, it shows your Russian beginnings, that's all I can say 🥰
I love making my own burgers, but always over-cook them. This is great, thanks! You go into great detail, which I really liked, and it was very interesting. My concern is the flavour as you haven't seasoned the mince (ground beef) before mixing it into the shapes of the patty. I always add finely-diced onions and seasoning the mince before mixing. But I guess the issue with salting too soon is that it draws the moisture out and alters the texture. You did seem to add plenty of salt before searing, so I guess this would work.
The pickled onions looked delicious!
I'm definitely going to give this a try! Thank you, Helen.
Adding things in the burger can cause the same problem as adding salt to it. You can overwork the meat and it will make the burger have a denser and firmer texture instead of a more tender and loose one. As Helen mentioned in the video, you start to get to meatloaf sandwich territory if you start adding lots of things into the ground beef, but some people enjoy that. If you season your burger properly before searing it you shouldn’t have any problems with it being bland. If you really want to add certain spices, you could incorporate them into your sauce. Hope this helps.
Thank you for this video. It’s very clear and thorough!
great vid! Beef burgers are my favorite. I used this technique and it works! Medium rare is the best way to have a burger....pink and juicy!
you mean you made it already -- wow, that was fast :) so glad you enjoyed it!
I love your videos! So much good information, thank you.
The bike analogy was great lol
Brilliantly presented
Thanks for adding the captions !
try the toppings on the bottom!! the burger holds itself together better that way
Babish and Hellen bringing burger recipes at the same time? The gods have spoken...
Helen, I have found burger nirvana using Wagyu ground beef.
Remember: when a cook salts their fresh tomatoes for burgers, they're the real deal
This is the only way - no old grainy tomatoes and certainly no lettuce either!
Great video, Helen!
Should the burgers go directly from the fridge into the oven, or be allowed to approach room temperature first?
Great video as always. One comment if I may. They look very good, but I would have trouble fitting them in my mouth. Heston Blumenthal suggests a thinner patty. I will experiment with your method and will use your grilling sauce. Which I made a few days ago..great results. Cheers, Peter
The picture is misleading. They look very thick simply because they are so tiny. These are sliders -- 2.5 inches in diameter. I know what you mean about difficulty getting burgers into your mouth and that's not a problem at all with these ones.
Here are 5 bullet points summarizing the key information from the burger recipe:
- Use 80/20 ground beef from Whole Foods for juicy, beefy flavor. Shape 4oz patties just under 1" thick.
- Cook burgers in 200F oven on a wire rack for 20 minutes to gently bring up internal temperature.
- Season patties after oven with salt, pepper and grilling glaze. Sear quickly in a very hot skillet, about 1 minute per side.
- Melt cheese under the broiler after searing to ensure it melts evenly. Allow burgers to rest before assembling.
- Top burgers with miso mayo, tomatoes, pickled red onions, and lettuce on a brioche bun for the ideal burger experience.
Helen I don't like lettuce very much, but for burgers I do..... Here is why,
If you use a leaf of lettuce that has been totally dried off and put it on the bottom bun, it create a barrier so that the bottom bun does not get soggy.!!
Yes, it's true if you use a thick piece of lettuce, the water it contains will somewhat get the bun soggy, so use thin leaves of lettuce. Cut the leaves so that their about a 1/4" larger than the bun and that also helps from the burger or other juices from getting on the bottem bun.! Other leafy green could be used also like spinach if the burger are small enough where a leaf of spinach can cover the entire surface of the bun.
You could use plastic wrap or aluminum foil to......but I don't like the taste of either on my hurgers.!!........😂😂😁 ( joke)
I also tear some of the bread out of the bun top instead of slicing it down to make it thinner, you can then butter it lightly and torch it till its toasted.
Cheese will stop the top bun from getting to soggy, so that protects, as much as possible, your burger from getting messy.!
Though I don't cut my burgers in half, I do run a two long toothpicks through them mainly in the center area, to keep everything in place so they won't slide around, it works well for me.!!
Thanks for your input my lady,
Chemmy...
I've been enjoying medium rare burgers since the mid 80s I've never been sick from eating them. I've been sick from chicken and turkey more than I care to remember.
What kind of beef cuts do you recommend for makinh ground beef? I assume chuck roast would be perfect.
chuck is the most common. you can add a little short ribs too.
this video is great, it also shows me that my attention span is pretty long
When I am using fresh tomatoes on any sandwich i have taken to salting them and patting them dry just before I make the sammy.
People already harass biking videos enough I assure you, lol.
Medium is the ignored perfect temp, medium rare, then seared, perfect🤤
In my opinion there is no reason to go lower than medium for fatty meat. I can eat tartarre or I can eat my filet black and blue but my ribeye will always be medium. My burger will usually be medium well, but medium is fine too.
So disappointed that Helen has fallen to dark side of disgusting undercooked ground beef.
I expected better.
@@brendanmay9585 so sad ‼️‼️‼️
loved the " go friggin' bother some other site" take on them darn purists or health Talibans ! No axe to grind for Helen! ;-)
I'll never use another method -- excellent! Can you do the same thing with lamb?
No, no I did not start drooling within the first 10 seconds of this video.
Well…so what if I did. I need to make a burger like this today!
I roared at that intro.
I have a question regarding the onions. Why are the onions called red onions when it is obviously purple? Thank you. I love your channel. Yum!
#realcomment Great video Helen, I love using the reverse sear technique-now I can make burgers this way too! Also, now I don’t feel guilty about taking lettuce off burgers lol.
#realcomment I always have problems with searing. What temperature should I heat my pan to? Smoke point doesn't really help because different oils have different smoke points.
I am not sure if your question is about the burger or searing in general. the exact temp is hard to measure because infra-red thermometers give inconsistent results based on how reflective the surface is. You really need to experiment. the oil I use for searing if canola or grape seed or some other neutral oil. You don't want it to smoke. You want to catch the moment when it's just about to smoke. if you are asking about searing a solid muscle, it needs to be very dry. if you want to trouble shoot more, send me an e-mail at helenrennie@gmail.com. Please include what specific problems you have with searing -- food sweating? taking too long to brown? burning? and what pan are you using?
I am howling at the biking analogy.
Try using smoked cheddar. It’s amazing!
Low key Queen 👑
I like medium rare burgers but most people don't. Almost impossible to get one in a restaurant so I'm well versed at cooking them at home.
I love your videos!
I loved the comment about bike deaths, i live even more on the edge, i like the middle of a burger RARE.
Do you have a good recipe for paczkis?
I worked in British restaurant in London, thanks
"if you want less fat eat less burgers" xD
Thank you for this video.
WoW! Thank you, thank you! Yummm, medium rare😋
What do you think about browning with a torch after the oven step? I've successfully browned sous vide steaks this way...
The browning I get in the pan with the glaze is head and shoulders above what you could get with a torch. I promise :)
You just gotta get the shoulder with flat iron removed and grind it once mix it very well then grind it again , and sometimes you gotta mix it and grind a 3rd time if you want the best blend of fat and meat, pretty sure that's what whole foods does, that's what fresh market does, I'm sure it's the same, also they have no idea how much fat is in it, that just a very rough estimate trust me. Also for the best burgers get two half pint plastic container cups weigh out 9oz put the burger in one then put the other on top and push it down with your fist in the middle trying to spread the pressure then rock until even then turn over slam on table and then touch up then you have burgers that are perfectly even thickness and flat sides
Salting the sides of the burgers means that the bites from the edges will be more salty than the bites from the middle of the patty.
Medium well is the only way to eat a hamburger. Those who like more well done add a tsp of water to your ground beef. When you cook it past medium it will stay moist and not dry out.
What a TREASURE we have with Ms Rennie.
Helen, do you think the reverse sear would work for Juicy Lucy style burgers?
yes. I sometimes stuff a very think piece of butter inside by burgers, but it would work with cheese too :)
@@helenrennie Thanks!
Could you add this glaze right before searing the patties?
I do add the glaze right before searing the patties
@@helenrennie Making these today, hopefully all goes well appreciate the well put instructions.
I love talking about food too
Helen please do a podcast and just crack wise. It would be the funniest show.
"I like to eat the sides" 🤣🇬🇧