My wife and I prepare lunch once a month for our Church ladies shelter. Today was hamburgers I tried some of this technique since our church provide the ground beef. I did handle the hamburgers just as she stated and season them before I place them on the flat top grill man this make a good tasting burger. I cook them Med.Well to my surprise they did not turn out dry. Thank for that technique.
I LOVE pickled red onions. Mmmmm. Beautiful burgers, Julia! I can tell that you love your dog! Even after following you for several years, I continue to learn so much from you. ✅ Thank you.
I agree adding fresh pickle red onion kick that flavor. I'm a fan of pita loose meat made out of lamb. Cucumber Mayo & red onion pickles just makes over the top for me.
Hi Julia. Nice burgers. Mine are about the same, but I always add a bit of chopped frozen butter on the meat. Ah! And cucumber relish for toping as well. Great success around here!
Love watching you and your instructions always work. Thank you for all the great videos and recipes - 8 amafull subscriber to all the Cooks Illustrated brands! Just a side note that I never use vegetable oil or seed oils as it is toxic to your "system". (Substitute good olive oil or avacado oil depending on temp needed for cooking)😊
I take this video personal 😜 Pickled red onions: almost always in my fridge. I use white vinegar....I buy gallon jugs. 20% of the cost of red wine vinegar. Burgers(my favorite food): smash burgers or on an open flame.
That is one good looking hunk of meat. My favorite topping on a burger is a slice of melted colby-jack topped with a big dollop of roasted hatch green chili salsa....very simple and may sound boring....but it's a major flavor bomb!!!.
Yessssss finally a real burger and how to make it!! Not store-bought ground whatever that you don't know what the hack is it!!! THANK YOU!!! YESSSSSSSS!!!!!🍔
My main complaint about modern "ground meat" is that it is far too finely ground -- it seems almost like baby food to me. I miss the days when you could buy coarse-ground burger meat with some "tooth" to it. Looks like making it at home with a food processor is the way to go.
I just don't understand grinding your own burger meat. Like sure, it makes a better burger, but if I have a decent cut of meat I'm not going to ruin it by grinding it. Burgers are a way to eat _cheap_ red meat and have it still be delicious.
Thanks for the pickled red onions recipe, love red onions. A little Sue Ann Nivens advice: a sheet of aluminum foil on the pan before you put the burgers on will make your clean up so much easier!
If you want to, you don't need a meat grinder or a food processor. Take a cleaver in each hand and chop up the meat the way you want it. The Chinese have been doing it that way for probably a thousand years.
@@kareninalabama It could happen. But having one is a good thing. It's so useful. It makes it easier to cut vegetables, too. I got one for about $20 at a restaurant supply store. It was disappointingly dull, so I took it to a place that sharpens knives. Total cost about $30. That was quite a while ago so I don't know what they cost now. But the longevity and the ease of cleaning, and the fact that it's not electric make it a worthwhile investment. You might as well get two. :-)
@@kareninalabama Do you have kitchen shears? I find them extremely convenient... if you really want to make hamburger without a grinder, cut some beef into thin strips (like the size of a pencil), chill (not freeze) it in the freezer (so it's easier to cut into small pieces), and then grab a handful of them and use the kitchen scissors, to cut them into pea size bits, and into a bowl. Be sure to include some beef fat, so it will come together as 'hamburger'. Then put on some disposable gloves and use your fingers to mix it all up and make patties.
@@WastrelWay Great tip! I do have a grinder, but to make one burger, it seems that simply chopping beef would require less hassle. Or the same, for a chicken patty.
They look delicious! I have to say that skirt steak and I do not get along. Flank steak 100% fine. Can’t figure it out but I’m done trying, lol. Thanks for a great video! Enjoy!😊
*dont give up!* skirt puts flank to shame! ya just have to treat it right.. & its not that hard. here's a foolproof method: dice 1 onion, a few cloves of garlic, salt/pepper, olive oil, juice of a lime. add it all into a ziploc with the skirts for 24 hours. now you have carne asada! YUM! after that, grilling it is the best. airfryer is also good but ya have to watch it. pan fried last option. there is _plenty_ of fat to keep it moist, tender & flavorful! i take my marinated skirt, cut the steaks in half _along_ the grain to have more manageable pieces when cutting since skirts are usually very long. dump _everything_ on the grill... beef & marinade on top. add more salt/pepper while cooking. cook it until med rare. just dont overcook. if ya wanna temp it, take it off the grill at 120 degrees F. let sit for a bit... slice _against_ the grain as thinly as possible. it cooks in minutes... just watch it. it really is not that hard to get spectacular results! it's heaven. ESPESH in my famous fajitas!. (i remember when you could get skirt basically for free from the butcher back in the day... they treated it as scraps. cut to it being VERY expensive today, but worth every penny!)
With skirt steak, sirloin tips, and short ribs all priced at $10 per lb, these would have to be (very) special occasion burgers for me. As it is, I can barely afford $6-7/lb for ground beef; I've switched primarily to turkey burgers (thanks to CI's amazing turkey burger recipe!) and using ground chicken in dishes like chili, meatloaf, and Bolognese sauce.
Is that Karen from Melbourne, Australia? I'm in Ohio in the USA and I can always find a sale on ground beef for less than $4 a pound. Fourth of July sales for $1.99 a pound right now. It did get up around $6 a pound during the covid lockdown. Hope you find some more affordable beef! Cheers!
1.99-3.50 depends on where you get it. California Vons usually has fresh ground beef (in butcher trays) that's very loose packed for about 3.50lb on sale tons.. usually once a month or more.. has it right now during the week of the 4th
@@sociopathmercenary no, I'm in Florida. Wow, your ground beef is cheap in Ohio! I was quoting the current Wallyworld prices. Lol P.S.- I can find slightly cheaper ground beef if I buy it in one of those "chub" packs, but I'd rather just skip it than buy cheap, super-fatty, inferior ground beef. I usually go for ground chuck or ground round, which is usually pricier.
@@roberttelarket4934 it doesn’t sound like Julia’s daughter is demanding anything, it sounds like her mother makes reasonable accommodations for her preferences, a truly wonderful way to rear a child.
In my experience, sharpness matters a lot more than the brand. I've had some cheap knives in my early 20s that were beautifully sharpened and cut just like that. Ultimately, you're really paying for the ability to make clean cuts, not a knife. Sharpening is the best bang for buck you will ever find!
I enjoy raw red onions cut in thin slivers, a big slab of beefsteak tomato, a big slice of extra-sharp Cheddar cheese, mayo, Dijon mustard, and "hamburger dill" pickles on my burgers. Isn't it funny that, for such a "typical all-American" meal, there are as many ways to eat them as there are Americans? Ha-ha! Swiss cheese? Bleu cheese? Bacon? A thick onion ring? Sweet pickle relish? Crisp iceberg lettuce? Delicate butter lettuce? Some sturdy Romaine lettuce leaves? Yellow mustard? Spicy German mustard? butter on a toasted brioche? Onion roll? On and on and on it goes.
I like mine with a slice of raw Vidalia onion and a slice of tomato. I prefer to taste the beef without having the flavor muddied by a bunch of extra toppings and condiments. But if the burger is sub-par (for example, one of those frozen burgers), I'll take the extra add-ons and condiments to cover up the taste of inferior beef.
@@kareninalabamaHi again! Lol It's rare that I put anything on my hamburgers except for a little extra salt. Sometimes cheese...Sometimes onion... Sometimes pickle... Occasionally a little ketchup... But only one accessory.
😮I was doing it all wrong. I used tooo much oil. I seasoned the meat, added a whipped egg or two, mixed it all together, then made nice ( tight) round patties and put it into the skillet. I didnt use the oven but The 14:21 burgers resulted in being so juicy with making sure the burgers had loose meat texture and not crammed all- together. I cooked mine for 4 minutes on each side in a (lightly oiled) medium well heated skillet and juicy wah-lah burgers. I love the dip in the middle. MY BURGERS DONT SHRINK AS MUCH. THIS IS THE BEST COOKING CHANNEL IN THE WORLD! I WANT TO WEAR THE T-SHIRT! 😊
I have both and have used both. I found nearly no difference. I'd be shocked if I could identify one vs the other in a blind taste test. The meat grinder attachment is more work to clean.
My gramps would buy a 1/2 steer from the butcher. They would butcher the beef and rent him a storage locker. He would bring home whatever parts for my gaga to grind in the old hand-powered grinder. I also remember once using her butter churn and ice-cream maker. It took lots of stamina to get the jobs done. Grocers were much more convenient.
Hell, I like Hot Ketchup, made from Heinz ketchup and La Victoria Hot Salsa Brava mixed together. Stubbs BBQ sauce and ketchup is also a good burger sauce. Do whatever you like... go wild!
I think they look delicious 😋. I have a question. Why is it not recommended to cook pre-ground hamburger medium rare? It’s ground up beef too. I picked up ground round on sale & grilled burgers 🍔 for the 4th. I was the only one at the cookout lol. I had a light pink center. I’m still alive! Lol!
You are on the right track. Supposed to be processed in sanitary conditions but grinding introduces the possibility of bacteria getting into the interior meat unlike a steak where any bacteria is killed by cooking on the exterior.
WTF is burger sauce? Ketchup? The fancy version is a 50/50 ratio of Heinz Ketchup and La Victoria Hot Salsa Brava. Or you can mix equal parts of ketchup and mayonnaise for a DQ flavor. That's probably what you're thinking of. Pink sauce.
Use a panade of bread and milk, flavor with beef base, worstchester sauce, garlic powder, salt and pepper, mix with ground meat just until you can't see the bread anymore, and allow to rest for an hour or up till overnight. Form into patties and cook. Moist, tender, and delicious. No need to buy waay expensive meat and dirty your food processor.
I would literally die. Thankfully, my genetics allow for lots of saturated fat and triglycerides. Although I can certainly appreciate a good grilled Portobello sandwich. Cheers!
Do ya eat chicken? Because ground chicken is really easy to make patties out of, and is tasty as hell. I could go for one right now. You can grind chicken yourself, and it's available in some grocery stores (as well as ground turkey). If not, the meat counter will probably do it for you. I recommend pepper jack cheese on a chicken burger, and maybe something like avocado and bacon (pork is the other white meat). As well as whatever lettuce, tomato, salad stuff you like. Not sure what the best sauce is, but maybe a spicy white sauce like an alfredo based sauce.
@@keciacotton4895 I'm not the biggest fan of mushrooms, but my gf loves them. I like them baked on pizza. I think I talked myself into making chicken burgers.
ATK,JULIA,,HELLO,YOOUR BURGERS,are my style,but I no longe make from scratch, I buy ‘PAT LAFREDIA’ burgers which,is from many cuts also,not cheap,but great,I also d red onions in vinigar too. , I see you also drink SUGAR ONLY SODAS TOO ! Stay well. ,,🇺🇸🇺🇸🇺🇸🇺🇸
Hey Julia! Nice rare burger! Not worried about e-coli I assume! You should be very concerned by not telling the audience to cook hamburger to 160* Good Luck cooking burgers for your family!
How to make homemade hot dogs from scratch? Lol I like to wrap hot dogs in par-cooked bacon, put 'em on the grill until the bacon crisps up, then top with pulled pork and cole slaw. I call them Holy Trinity dogs: the Holy Trinity of pork. 😋
If I am making my own patties then I like to mix in honey which helps break down the meat fibers makes things tender. It's great for especially thick patties and adds a hint of sweetness to the end product. So a good burger is a well done burger anything less is undercooked and anything more is a sign that you can't cook.
@@capers72424 Bullshit if you can't fully cook your meat without turning it into a lump of carbon then it is a clear sign that you can't control your cooking times the same way that undercooking your meat means again you can't control your cook times. People use the meat rarity scale as a crutch to compensate for poor skills and its been reinforced for so many decades that anyone who questions it is hated upon.
That's an interesting observation since if you watch most chefs cooking burgers on TV, they make them medium rare. So according to you, trained culinary professionals don't know how to cook, but you do. Riiiight. Also, the honey has to be raw and unfiltered to tenderize the meat. But who wants sweet burgers? Also, burgers remain tender as long as the beef isn't overhandled and the burgers aren't overcooked.
@@kareninalabama As I said decades of conditioning have made the idea of fully cooking your meats that are not backed by health regulations into something that is looked down upon despite common sense saying otherwise.
It’s depressing that people are now so poorly educated that they don’t know that if you grind your own meat you can eat it rare. That’s because the potential contamination hasn’t been ground into the meat and allowed to incubate for days before it’s cooked.
Not really, since the minimum safe cooking temperature for ground beef recommended by the USDA is 165F. She was 40-45 degrees below that. That burger was still mooing!
you really dont taste the sugar in the pickled onions. It's just a simple brine recipe that is pretty universal. I guess it would still work just fine just never tried it. Go for it.
You can substitute stevia or an artificial sweetener if concerned about using sugar. I'm diabetic so I get it, but I find the amount of sugar per portion is negligible. If using a sugar alternative (you could also use agave), I believe you would want to add that off the heat once the vinegar is hot, and stir until well dissolved.
I wonder how many best-0ever burger recipes there are. It would be fun to gather them all and test them with a bunch of friends before Bill makes it impossible to do so.
The main trick is to "grind" your own meet via a bunch of small cuts or with a food processor. Even a grinder compacts it a little too much and also makes too fine of a grind. Freezer for a while + food processor is the easiest way and pretty much the best ..but you can also just semi-freeze and then dice it yourself fairly finely.. into about 1/4-1/2cm chunks The meat you start out with is the main thing, as most ground beef is made from weird cuts + extra fat added to it, rather than nice marbled cuts
My wife and I prepare lunch once a month for our Church ladies shelter. Today was hamburgers I tried some of this technique since our church provide the ground beef. I did handle the hamburgers just as she stated and season them before I place them on the flat top grill man this make a good tasting burger. I cook them Med.Well to my surprise they did not turn out dry. Thank for that technique.
Finally!!! Someone who knows how to fry up a burger without squishing all the juice out of it!!!! Excellent Julia!!!
I made that ground beef for a Memorial Day cookout, absolutely fabulous. I made a lot, turned it all into patties which freeze really well ❤
I LOVE pickled red onions. Mmmmm.
Beautiful burgers, Julia! I can tell that you love your dog!
Even after following you for several years,
I continue to learn so much from you. ✅
Thank you.
I agree adding fresh pickle red onion kick that flavor. I'm a fan of pita loose meat made out of lamb. Cucumber Mayo & red onion pickles just makes over the top for me.
Hi Julia. Nice burgers. Mine are about the same, but I always add a bit of chopped frozen butter on the meat. Ah! And cucumber relish for toping as well. Great success around here!
I'm excited about the prospect of grinding my own hamburger meat! Thank you for the lesson and the recipe.
Always a pleasure to watch you cook!
Love that knife, so sharp.!
Thank you, Julia!
Love watching you and your instructions always work. Thank you for all the great videos and recipes - 8 amafull subscriber to all the Cooks Illustrated brands! Just a side note that I never use vegetable oil or seed oils as it is toxic to your "system". (Substitute good olive oil or avacado oil depending on temp needed for cooking)😊
I take this video personal 😜
Pickled red onions: almost always in my fridge. I use white vinegar....I buy gallon jugs. 20% of the cost of red wine vinegar.
Burgers(my favorite food): smash burgers or on an open flame.
👍
That is one good looking hunk of meat. My favorite topping on a burger is a slice of melted colby-jack topped with a big dollop of roasted hatch green chili salsa....very simple and may sound boring....but it's a major flavor bomb!!!.
This video is full of love!
I’m so glad I’m not the only one whose dog also loves burger night
The original burger .. very rustic burger loooks great ❤
Perfect video for 4th of July weekend!
Except for how she adds sauce at the end that she doesn't tell us anything about how to make it or even some clue as to what's in it. Lame.
Yessssss finally a real burger and how to make it!! Not store-bought ground whatever that you don't know what the hack is it!!! THANK YOU!!! YESSSSSSSS!!!!!🍔
My main complaint about modern "ground meat" is that it is far too finely ground -- it seems almost like baby food to me. I miss the days when you could buy coarse-ground burger meat with some "tooth" to it. Looks like making it at home with a food processor is the way to go.
@@jeanvignes absolutely couldn't agree more
I just don't understand grinding your own burger meat. Like sure, it makes a better burger, but if I have a decent cut of meat I'm not going to ruin it by grinding it. Burgers are a way to eat _cheap_ red meat and have it still be delicious.
Great to see a medium rare and not hockey puck. :)
That's racist against hockey pucks! 😂
Thanks for the pickled red onions recipe, love red onions. A little Sue Ann Nivens advice: a sheet of aluminum foil on the pan before you put the burgers on will make your clean up so much easier!
Yea the doggie gets one too, love it ❤🐶
I’ll probably never make my own burger meat, but it sure looks amazing and delicious!
If you want to, you don't need a meat grinder or a food processor. Take a cleaver in each hand and chop up the meat the way you want it. The Chinese have been doing it that way for probably a thousand years.
@@WastrelWay, true, but what if you don't have even one meat cleaver let alone two?
@@kareninalabama It could happen. But having one is a good thing. It's so useful. It makes it easier to cut vegetables, too. I got one for about $20 at a restaurant supply store. It was disappointingly dull, so I took it to a place that sharpens knives. Total cost about $30. That was quite a while ago so I don't know what they cost now. But the longevity and the ease of cleaning, and the fact that it's not electric make it a worthwhile investment. You might as well get two. :-)
@@kareninalabama Do you have kitchen shears? I find them extremely convenient... if you really want to make hamburger without a grinder, cut some beef into thin strips (like the size of a pencil), chill (not freeze) it in the freezer (so it's easier to cut into small pieces), and then grab a handful of them and use the kitchen scissors, to cut them into pea size bits, and into a bowl. Be sure to include some beef fat, so it will come together as 'hamburger'. Then put on some disposable gloves and use your fingers to mix it all up and make patties.
@@WastrelWay Great tip! I do have a grinder, but to make one burger, it seems that simply chopping beef would require less hassle. Or the same, for a chicken patty.
They look delicious! I have to say that skirt steak and I do not get along. Flank steak 100% fine. Can’t figure it out but I’m done trying, lol. Thanks for a great video! Enjoy!😊
*dont give up!* skirt puts flank to shame! ya just have to treat it right.. & its not that hard.
here's a foolproof method: dice 1 onion, a few cloves of garlic, salt/pepper, olive oil, juice of a lime. add it all into a ziploc with the skirts for 24 hours. now you have carne asada! YUM!
after that, grilling it is the best. airfryer is also good but ya have to watch it. pan fried last option. there is _plenty_ of fat to keep it moist, tender & flavorful!
i take my marinated skirt, cut the steaks in half _along_ the grain to have more manageable pieces when cutting since skirts are usually very long. dump _everything_ on the grill... beef & marinade on top. add more salt/pepper while cooking.
cook it until med rare. just dont overcook. if ya wanna temp it, take it off the grill at 120 degrees F. let sit for a bit... slice _against_ the grain as thinly as possible. it cooks in minutes... just watch it. it really is not that hard to get spectacular results!
it's heaven. ESPESH in my famous fajitas!.
(i remember when you could get skirt basically for free from the butcher back in the day... they treated it as scraps. cut to it being VERY expensive today, but worth every penny!)
With skirt steak, sirloin tips, and short ribs all priced at $10 per lb, these would have to be (very) special occasion burgers for me. As it is, I can barely afford $6-7/lb for ground beef; I've switched primarily to turkey burgers (thanks to CI's amazing turkey burger recipe!) and using ground chicken in dishes like chili, meatloaf, and Bolognese sauce.
Is that Karen from Melbourne, Australia?
I'm in Ohio in the USA and I can always find a sale on ground beef for less than $4 a pound.
Fourth of July sales for $1.99 a pound right now.
It did get up around $6 a pound during the covid lockdown.
Hope you find some more affordable beef! Cheers!
Australia is known for its cattle, its surprising that the beef prices are so high. In California it's 2.50/lb for ground beef
1.99? What store? 80%?
1.99-3.50 depends on where you get it.
California Vons usually has fresh ground beef (in butcher trays) that's very loose packed for about 3.50lb on sale tons.. usually once a month or more.. has it right now during the week of the 4th
@@sociopathmercenary no, I'm in Florida. Wow, your ground beef is cheap in Ohio! I was quoting the current Wallyworld prices. Lol
P.S.- I can find slightly cheaper ground beef if I buy it in one of those "chub" packs, but I'd rather just skip it than buy cheap, super-fatty, inferior ground beef. I usually go for ground chuck or ground round, which is usually pricier.
THANKS FOR SHARING 🎉🎉❤❤
Julia’s daughter being a picky eater always cracks me up!
@@roberttelarket4934 it doesn’t sound like Julia’s daughter is demanding anything, it sounds like her mother makes reasonable accommodations for her preferences, a truly wonderful way to rear a child.
@@roberttelarket4934 leaving stuff off a burger certainly doesn’t go past that “ point,” does it?
It's 4th Of JuLy , Let's ALL Eat Some ParticuLar Things Like feed iN; Some to The Patriot Vibe. ➕ Something BBQ FLavored HeLps, Lol.
@@bryanmathew2079 I’m down with that! Rib eye today, Julia’s burgers on Saturday.
Children should be forced to eat what’s in front of them with no input whatsoever
What brand chef's knife is that with the cool custom looking blue/brown grip?
Wow her knife! Anyone know what brand this is? I want one! Also love that metal spatula- wish they would tell us what’s in Julia’s kitchen!!
I was going to reply that it's right in the description ... until I clicked the link to the ATK Shop. It returns a 404. 😏
In my experience, sharpness matters a lot more than the brand. I've had some cheap knives in my early 20s that were beautifully sharpened and cut just like that. Ultimately, you're really paying for the ability to make clean cuts, not a knife. Sharpening is the best bang for buck you will ever find!
It's a custom-made Feder knife.
It's the $3,000 OXO Good Grips Japan edition.
@@hxhdfjifzirstc894 $3,000.00 for one knife???!!!!
Lucky puppy😁
Could you make some frozen cod and salmon recipes. Thanks
I enjoy raw red onions cut in thin slivers, a big slab of beefsteak tomato, a big slice of extra-sharp Cheddar cheese, mayo, Dijon mustard, and "hamburger dill" pickles on my burgers. Isn't it funny that, for such a "typical all-American" meal, there are as many ways to eat them as there are Americans? Ha-ha! Swiss cheese? Bleu cheese? Bacon? A thick onion ring? Sweet pickle relish? Crisp iceberg lettuce? Delicate butter lettuce? Some sturdy Romaine lettuce leaves? Yellow mustard? Spicy German mustard? butter on a toasted brioche? Onion roll? On and on and on it goes.
Thanks ✅ 's, made me HunGRY!!.
I like mine with a slice of raw Vidalia onion and a slice of tomato. I prefer to taste the beef without having the flavor muddied by a bunch of extra toppings and condiments. But if the burger is sub-par (for example, one of those frozen burgers), I'll take the extra add-ons and condiments to cover up the taste of inferior beef.
@@kareninalabamaHi again! Lol
It's rare that I put anything on my hamburgers except for a little extra salt. Sometimes cheese...Sometimes onion... Sometimes pickle... Occasionally a little ketchup... But only one accessory.
Yes to all of those
Great Job.. As usual 🙂👍🍺
Just beautiful.
😮I was doing it all wrong. I used tooo much oil. I seasoned the meat, added a whipped egg or two, mixed it all together, then made nice ( tight) round patties and put it into the skillet. I didnt use the oven but The 14:21 burgers resulted in being so juicy with making sure the burgers had loose meat texture and not crammed all- together. I cooked mine for 4 minutes on each side in a (lightly oiled) medium well heated skillet and juicy wah-lah burgers. I love the dip in the middle. MY BURGERS DONT SHRINK AS MUCH. THIS IS THE BEST COOKING CHANNEL IN THE WORLD! I WANT TO WEAR THE T-SHIRT! 😊
This looks so delicious .
Looks absolutely delicious!!!
Yummy, toast those buns though if you can
Is it ok to use my stand mixer grinder attachment instead of the food processor or would that make the beef grind too small? Just wondering...
I have both and have used both. I found nearly no difference. I'd be shocked if I could identify one vs the other in a blind taste test. The meat grinder attachment is more work to clean.
@@corystansbury Thx!
Should be fine.
It helps if you put the meat grinder attachment in the freezer too.
@@mattsnyder4754 Thx!
@@corystansburyI assume you mean the food grinder attachment is hard to clean (not food processor)
Can you make the pickled red onions using Allulose? I am diabetic and try to use Allulose whenever I can.
Awesome Looking burger!!!!
It looked sooooo good! I’m so jealous! I will be having rotisserie chicken or a frozen healthy meal. 🥺😭😭
My gramps would buy a 1/2 steer from the butcher. They would butcher the beef and rent him a storage locker. He would bring home whatever parts for my gaga to grind in the old hand-powered grinder. I also remember once using her butter churn and ice-cream maker. It took lots of stamina to get the jobs done. Grocers were much more convenient.
The coke is made in Mexico and it is the best just like when I was a kid.
This is gonna sound weird but I love tzatziki on a burger. Try it!
Hell, I like Hot Ketchup, made from Heinz ketchup and La Victoria Hot Salsa Brava mixed together. Stubbs BBQ sauce and ketchup is also a good burger sauce. Do whatever you like... go wild!
That's not weird at all. I've done that too.
I'm so hungry right now!!!😅
Perfection! ❤
OMG! I have a "Ziggy" also! ❤🐶❤
Why use a food processor; your knife skills are superb.
Because she has a life
Ya..., She'd Be Good WaLking Through a Dark AlLey With, Lol.
That Was a Nice CompLiment 4☆ JuLia, i`~Thought, Lol.... Happy 4th JuLy!.
I think they look delicious 😋. I have a question. Why is it not recommended to cook pre-ground hamburger medium rare? It’s ground up beef too. I picked up ground round on sale & grilled burgers 🍔 for the 4th. I was the only one at the cookout lol. I had a light pink center. I’m still alive! Lol!
You are on the right track. Supposed to be processed in sanitary conditions but grinding introduces the possibility of bacteria getting into the interior meat unlike a steak where any bacteria is killed by cooking on the exterior.
yum
What about the Bison beef? Is that really the healthiest?
YUM!
Your daughter and one of our kids must be friends.....pickles for days!
Julia, a rudimentary burger sauce recipe would be also very helpful
WTF is burger sauce? Ketchup? The fancy version is a 50/50 ratio of Heinz Ketchup and La Victoria Hot Salsa Brava.
Or you can mix equal parts of ketchup and mayonnaise for a DQ flavor. That's probably what you're thinking of. Pink sauce.
There is a link for it in the description box.
@@aiai-j7ibut you have to subscribe to the page and eventually pay to watch the content😮
aww, we wanted to see Ziggy get his burger lol (do a "take 2" lol)
Oh man just in time
Use a panade of bread and milk, flavor with beef base, worstchester sauce, garlic powder, salt and pepper, mix with ground meat just until you can't see the bread anymore, and allow to rest for an hour or up till overnight. Form into patties and cook. Moist, tender, and delicious. No need to buy waay expensive meat and dirty your food processor.
You're awesome! ❤
Aw, shucks! I wanted to see Ziggy enjoying his burger.
What is the sauce that you put on the hamburger?
I recommend ketchup.
the burgers look amazing! I have Salty Biker Pepper dogs cooking
Nice recipe maam can u make shrimp burger 🙏❤️💖GOD BLESS US ALL 🙏🙏❤️💖
Did I miss something? There were potato wedges I think shown half way through the video but I never saw her talk about them🤷🏻♀️
What’s in the sauce?
Yummy!! Will definitely try the pickled red onions too.
You can make me a burger any time!
So for your pickled onions one part apple cider vinegar, three parts apple juice that's it
Little too rare for me but it looks delicious!!
With a good quality of meat, you can and want to eat it rare. same with steak. the better it is, the rarer you want it.
She's making tender, juicy burgers. Not hockey pucks.
@@jeffreybussmann3313what’s wrong with hockey pucks? 😂😉
@@dipi4603 they're fine for playing hockey. Not for eating.
@@jeffreybussmann3313 😂😂😂
I don't eat red meat. But that looked nice. I'd eat my Portobello Mushrooms burger like this.👍🏽
I would literally die. Thankfully, my genetics allow for lots of saturated fat and triglycerides.
Although I can certainly appreciate a good grilled Portobello sandwich. Cheers!
Do ya eat chicken? Because ground chicken is really easy to make patties out of, and is tasty as hell. I could go for one right now.
You can grind chicken yourself, and it's available in some grocery stores (as well as ground turkey). If not, the meat counter will probably do it for you.
I recommend pepper jack cheese on a chicken burger, and maybe something like avocado and bacon (pork is the other white meat). As well as whatever lettuce, tomato, salad stuff you like. Not sure what the best sauce is, but maybe a spicy white sauce like an alfredo based sauce.
@hxhdfjifzirstc894 yes. I've tried ground chicken and turkey. I've ground the mushrooms before too. That makes a great burger as well.
@@keciacotton4895 I'm not the biggest fan of mushrooms, but my gf loves them. I like them baked on pizza. I think I talked myself into making chicken burgers.
Burgers look so good...but no sides?
I agree with grinding your own meat.
Why not you keep them in the skillet when you put them into the oven? Why transfer to a sheet pan?
Would have been nice to see you use a meat grinder.
ATK,JULIA,,HELLO,YOOUR BURGERS,are my style,but I no longe make from scratch, I buy ‘PAT LAFREDIA’ burgers which,is from many cuts also,not cheap,but great,I also d red onions in vinigar too. , I see you also drink SUGAR ONLY SODAS TOO ! Stay well. ,,🇺🇸🇺🇸🇺🇸🇺🇸
Hey Julia! Nice rare burger! Not worried about e-coli I assume! You should be very concerned by not telling the audience to cook hamburger to 160* Good Luck cooking burgers for your family!
Never worry about ecoli with "home made" gb. Store-bought is another story bc it is handled so many times before becoming gb.
What was the sauce
Hot dog recipe next!
How to make homemade hot dogs from scratch? Lol
I like to wrap hot dogs in par-cooked bacon, put 'em on the grill until the bacon crisps up, then top with pulled pork and cole slaw. I call them Holy Trinity dogs: the Holy Trinity of pork. 😋
Why is it raw?😢
GREAT BURGERS. WE LOVE PICKLED RED ONIONS. GREAT ON COCHINITA PIBIL.
Julia, the old style sodas with real sugar, as bad as they may be, are still way better for you than the later ones with hydrolyzed sugars in them.
Lan told us that you don’t have to divot the middle though.
I don't eat pink pink meat and I was raised in cattle country still want the Moo cooked out. Want medium cooked.
Looks good, however, as an Aussie, missing the beetroot. 😁
❤ 😋 yum
You should sell your meat mixture......or I have a September birthday!!
By the looks of the cut$ they're usda prime or better with her connections. Wow. It does say "best-ever". Maybe one day.
It is like in another life, she was a ceo of a company called sabre, with an assistant named Gabe
lol!
If I am making my own patties then I like to mix in honey which helps break down the meat fibers makes things tender. It's great for especially thick patties and adds a hint of sweetness to the end product.
So a good burger is a well done burger anything less is undercooked and anything more is a sign that you can't cook.
A well-done burger is a sign you can’t cook. Not everything needs to be sweet, case in point: hamburgers.
@@capers72424 Bullshit if you can't fully cook your meat without turning it into a lump of carbon then it is a clear sign that you can't control your cooking times the same way that undercooking your meat means again you can't control your cook times.
People use the meat rarity scale as a crutch to compensate for poor skills and its been reinforced for so many decades that anyone who questions it is hated upon.
That's an interesting observation since if you watch most chefs cooking burgers on TV, they make them medium rare. So according to you, trained culinary professionals don't know how to cook, but you do. Riiiight.
Also, the honey has to be raw and unfiltered to tenderize the meat. But who wants sweet burgers? Also, burgers remain tender as long as the beef isn't overhandled and the burgers aren't overcooked.
@@kareninalabama As I said decades of conditioning have made the idea of fully cooking your meats that are not backed by health regulations into something that is looked down upon despite common sense saying otherwise.
It’s depressing that people are now so poorly educated that they don’t know that if you grind your own meat you can eat it rare. That’s because the potential contamination hasn’t been ground into the meat and allowed to incubate for days before it’s cooked.
Mmmm raw ground beef
Please share photos (or better add a short clip at the end) of the fur baby chompin down.
Hold the onions, add some cheese for me.
Hell! I wanna be Ziggy in that house!
I couldn't get rid of 14:21 in my message below
Is hamburger safe to eat at 120F?
Not really, since the minimum safe cooking temperature for ground beef recommended by the USDA is 165F. She was 40-45 degrees below that. That burger was still mooing!
Why didn't you use a meat grinder? It's a lot easier.
No sugar version?
you really dont taste the sugar in the pickled onions. It's just a simple brine recipe that is pretty universal. I guess it would still work just fine just never tried it. Go for it.
You can substitute stevia or an artificial sweetener if concerned about using sugar. I'm diabetic so I get it, but I find the amount of sugar per portion is negligible.
If using a sugar alternative (you could also use agave), I believe you would want to add that off the heat once the vinegar is hot, and stir until well dissolved.
I'm wondering why the burger for the dog was salted...
❤❤
Other videos people say that's still raw looking
125F internal temp isn't raw meat. Room temp or lower is raw meat. 125F internal temp is meat that's cooking.
I wonder how many best-0ever burger recipes there are. It would be fun to gather them all and test them with a bunch of friends before Bill makes it impossible to do so.
Ya RealLy, Fact. Peace ✌.
The main trick is to "grind" your own meet via a bunch of small cuts or with a food processor. Even a grinder compacts it a little too much and also makes too fine of a grind.
Freezer for a while + food processor is the easiest way and pretty much the best ..but you can also just semi-freeze and then dice it yourself fairly finely.. into about 1/4-1/2cm chunks
The meat you start out with is the main thing, as most ground beef is made from weird cuts + extra fat added to it, rather than nice marbled cuts
@@jonslg240 I agree. I tried a grinder last week and didn't like the result at all. Hadn't thought of using the processor, but will give it a go.
Need to be careful with what kind of food processor otherwise it will just break.