@@Doing2much I’m surprised I didn’t think of that lol, but I think you’re so right!! Bobby probably realised that and kept it moving and didn’t sweat it.
I second that emotion.... she must be so insecure to do that... It's BOBBY FUCKING FLAY for God sake. Make your little 30 min meals and shut the hell up when you have a true star on.
@@asrdni well I guess if you have no cooking experience then yes. You can get that anywhere on your own though, certainly don't need to watch Rachel Ray to learn a few things that only require common sense. Want a good piece of advice for making your burgers great? Caramelize some red onions with mushrooms and minced garlic, along with some steak seasoning in a little bit of olive oil until they're golden brown then put them on top of your burger after you flip it and taste the difference. That's REAL advice than what they just gave you here and people will DEFINITELY rave over your burgers.
Great. I've been cooking them that way too and I already have those lids. I learned from someone who worked in a restaurant but I was curious to see if Bobby had any cool tips. I wish I could hear him talk more though, since he is the guest and a real chef.
Tip for cooking : I personally heat up the bun because nobody really likes eating a cheeseburger with a cold bun. Also if you wanna make it 100% better, rub olive oil on the bun too
Protip: Pan fry the patty in beef or bison tallow. The amount of flavor enhancement is insane. Also, if you want to live longer avoid cooking with vegetable oils because your body is made of the fats you eat. Vegetable oil oxidizes easily which means the cells in your body (which are made of the fats you eat) will oxidize and die easily. The only exception is coconut oil which is quite resistant to oxidation. You want animal fats which are resistant to oxidation. There's no fat tougher to oxidize than beef/bison tallow. That's why humans used to store dried meat mixed with tallow for many years without refrigeration....It doesn't oxidize for decades.
If you pack your ground beef to tightly the juices cannot expand properly and the burger blows up into a meatball. Only pack it tight enough to just barely stay together. I do pack the edge just slightly with my thump to round it off and keep juices from escaping out the sides. After you flip the burger, offset it towards the back of the pan you can then tilt the pan towards you and spoon any juices back over the top of the meat. Only do that 15 seconds scoop, 45 seconds pan down, so it continues to cook properly.
The melting of the cheese with a pan lid or w/e you want to use -- That's no secret. I was doing that as a line cook at Shoney's when I was 18 just cause I thought it looked cool for the customer :P I still like Bobby though
Love Bobby Flay. ... weird thing, I had a dream me and bobby were flying above earth smoking Cigars in some kinda spaceship. ( l0l, There's more but.... )
How much did each burger weigh? How high is the heat? How long did they cook side one? How long did you cook side two? Longer? Shorter? And let's not get into food contamination. You give it your best shot Bobby! BTW. I did like the tip for melting the cheese.
What's the secret to really keeping grease from getting all over your kitchen? :-) Glad that on nice days I have an outdoor flat top grill on the deck but sucks in the winter when I want to cook a burger inside.
I use a Kaiser bun with sesame seeds on top...drain most of the liquid and put em in just long enough to toast the surface. In my opinion, cooking a great burger without toasting the buns is like wearing tennis shoes with a tuxedo.
I've cooked many a burger in my 68 yrs. I can honestly say I never had one come out looking like a football. And 80% lean meat gives you a tiny burger swimming in a WHOLE lot of grease.
OK, I just can't seem to make a burger at home, in a skillet, that doesn't have a nobbly and too chewy texture. Followed every tip here, although we only had the 90% lean, not the 80. Hard to imagine that makes a big difference but we'll try the 80 next time. Any other advice from burger masters?
No toast on the bun? Bland. But, Bobby's Burger Place at Mohegan Sun is the best....egg, sweet potato fries. This segment was not what you'll get there.
@@susannokovic1960 Can and foil aways laying around, its not just to keep the shape, its more for ensuring contact with pan, its like having a smash burger outside and a juicy American burger inside, I make burgers for friends I grind my own meat and foil/can it because they are the best, for myself alone supermarket ground beef any method will do, also im from Houston ( burger town) gotta make it better then the restaurants.
dont cut off the guy, because yo read his book...then plagiarized poorly. ill take my dislike buttton off. as its only fair to the king - of grillin and chillin
I felt sorry for him... The poor man can't complete a whole sentence unless she intervenes😂😁
and she just repeats what he said. she's so thick headed
@@easterdm 😂👌
Do I have a treat for you. Sam The Cooking Guy called these hosts OUT - ruclips.net/video/ov9k_yABNHU/видео.html
and then they clap for her
No kidding! I’d be like 🤫
Man: Melts Cheese
Audience: *Claps in awe*
The claps were oddly aggressive
@@willpowr416 it's because they're prerecorded claps
Are these 2 in love, cause she finishes every sentence for Bobby... Let the man talk, dang!
You have never been so right!! Lol!
I’m like geez why have him on as a guess if you over talk him so much.
It’s an ego thing for chefs they want everyone to know they know how to cook a burger lol.
@@Doing2much I’m surprised I didn’t think of that lol, but I think you’re so right!! Bobby probably realised that and kept it moving and didn’t sweat it.
I agree.
It’s definitely her trying to be a know it all atleast it sounds like it to me
She needs to shut up !!! Lol
The audience GASPING at 1:19 keeps sending me
Why do you ask him the question and then mow over him and not let him talk? Geez. Frankly, it's inconsiderate and disrespectful.
Agree lol
I second that emotion.... she must be so insecure to do that... It's BOBBY FUCKING FLAY for God sake. Make your little 30 min meals and shut the hell up when you have a true star on.
That's how she's always been. So annoying lol
theyre really close friends and with their big personalities im sure theyre used to it.
I need to get a sound board so everytime I cook I can hear the audience clap.
The audience clapping in awe is the most annoying thing I’ve seen in a cooking show
I cant seem to cook a juicy burger on the grill. But in a pan on the stove, nail it every time
The audience claps at anything 😂
Not a real audience lol Its just a sound effect
The audience claps when the applause sign lights up.
This is so basic its borderline insulting. Back to watching Ramsay now.
I still benefit from it. Some people may too
@@asrdni well I guess if you have no cooking experience then yes. You can get that anywhere on your own though, certainly don't need to watch Rachel Ray to learn a few things that only require common sense. Want a good piece of advice for making your burgers great? Caramelize some red onions with mushrooms and minced garlic, along with some steak seasoning in a little bit of olive oil until they're golden brown then put them on top of your burger after you flip it and taste the difference. That's REAL advice than what they just gave you here and people will DEFINITELY rave over your burgers.
@@mikemorrissey5467
I appreciate that, Mike. Thanks
Ramsey is too complicated for me
I'm also too lazy to ever do more than the bare minimum, which is perfectly fine with me (the person eating) lol
She's talking over him
Great. I've been cooking them that way too and I already have those lids. I learned from someone who worked in a restaurant but I was curious to see if Bobby had any cool tips. I wish I could hear him talk more though, since he is the guest and a real chef.
Let me invite one of the world's greatest chefs onto my show, and then tell him how to cook.
Tip for cooking : I personally heat up the bun because nobody really likes eating a cheeseburger with a cold bun. Also if you wanna make it 100% better, rub olive oil on the bun too
Protip: Pan fry the patty in beef or bison tallow. The amount of flavor enhancement is insane.
Also, if you want to live longer avoid cooking with vegetable oils because your body is made of the fats you eat. Vegetable oil oxidizes easily which means the cells in your body (which are made of the fats you eat) will oxidize and die easily. The only exception is coconut oil which is quite resistant to oxidation. You want animal fats which are resistant to oxidation. There's no fat tougher to oxidize than beef/bison tallow. That's why humans used to store dried meat mixed with tallow for many years without refrigeration....It doesn't oxidize for decades.
This was so awkward. Bobby was stuttering all his words and Rachel was interrupting the whole time.
Who's clapping?! Why?!
😂😂
So Bobby Flay touched the raw burger and didn’t wash his hands ?!? 😂😂
didn't even toast the bun
i work at pensacola bj's brewhouse restaurant, I work sandwich cook, the video will give me confident , love u chef bobby
ive been there... good food
You kill it man. Never been there but I'm sure you kill it.
Bro you got this:D
why have Bobby even on the show you just talked through him the whole time!?
Learned a few things from Bobbie Flay, today. His burgers, Rachel Ray, and another video, BBQ sauce an butter, Steak👍🏻👍🏻
Bobby Flay's Burger tip's, by Rachael Ray.
If you pack your ground beef to tightly the juices cannot expand properly and the burger blows up into a meatball. Only pack it tight enough to just barely stay together. I do pack the edge just slightly with my thump to round it off and keep juices from escaping out the sides.
After you flip the burger, offset it towards the back of the pan you can then tilt the pan towards you and spoon any juices back over the top of the meat. Only do that 15 seconds scoop, 45 seconds pan down, so it continues to cook properly.
love you Rachel!!!!
OMG! You just took my burger game to the next level.
Fr?
brilliant tips!
This is good
The melting of the cheese with a pan lid or w/e you want to use -- That's no secret. I was doing that as a line cook at Shoney's when I was 18 just cause I thought it looked cool for the customer :P I still like Bobby though
whats the point of having bobby flay on your show if you wont even let him talk
LOL 😂
Folks, yah gotta toast the bun!
Ketchup is made out of tomatoes
*claps claps claps
What is the thickness on the outside of the burgers (before cooking)? what temperature? how long on each side? cast iron skillet?
67c core temperature
1:17 i know its the audience but it sounds like a demon is being summoned at first.
Then drown it in chipotle. The way Bobby Flay would.
Love Bobby Flay. ... weird thing, I had a dream me and bobby were flying above earth smoking Cigars in some kinda spaceship. ( l0l, There's more but.... )
I have a question. How many minutes does every side of a burger gotta be about cook?
smoke like hell.... damn the whole house is ruined.....
@@MasterofPlay7 you make no sense 💀.
@@noemi-oo6gt cooking beef patties generate tons of smoke....
4-6 minutes and only flip once
15 minutes each side
I miss bobs burguer palace in las vegas!!!!! Best burguer in town
Ocean one in Paris hotel has great burgers
My advice is not touching burger buns after touching raw meat.
Why was she taking over….I love Rachel but she kept talking over him.
Can she shut up and let him talk
ExCellenT Info!😉
Let him talk
How much did each burger weigh? How high is the heat? How long did they cook side one? How long did you cook side two? Longer? Shorter? And let's not get into food contamination. You give it your best shot Bobby! BTW. I did like the tip for melting the cheese.
Well the man kept getting interrupted didn’t you see?
Yes I agree taking out the perfect buns🇿🇦😀
What's the secret to really keeping grease from getting all over your kitchen? :-) Glad that on nice days I have an outdoor flat top grill on the deck but sucks in the winter when I want to cook a burger inside.
Mr. Flay, can you do a pork chop tutorial?
It rawwww
Heat my bun; that's crucial. Thank you.
Groundbreaking information. LMAO.
Toast the buns a little so it doesn't get soggy from the juices of the burger!
I use a Kaiser bun with sesame seeds on top...drain most of the liquid and put em in just long enough to toast the surface. In my opinion, cooking a great burger without toasting the buns is like wearing tennis shoes with a tuxedo.
well shit I was trying to listen to Bobby but someone kept talking over him...hate when that happens..
I've cooked many a burger in my 68 yrs. I can honestly say I never had one come out looking like a football. And 80% lean meat gives you a tiny burger swimming in a WHOLE lot of grease.
I think he's referring to how the edge of the patties turns upward.
UM, Did you touch RAW meat, then the Bread, and Rachel put the contaminated bread back with the others!?
Yeah you did
One thing i dont do, touch raw beef then grab a bun 🤣
Rachel can't stop talking or interrupting this poor man. Stop it!!!!
2:54 Literally pointless, just put the cheese on top and it'll melt in like a minute.
Please tell me that the applause is canned and not real
How long? What temp?
2 burgers, but how much you wanna bet she finishes his for him?
smoke like hell....
OK, I just can't seem to make a burger at home, in a skillet, that doesn't have a nobbly and too chewy texture. Followed every tip here, although we only had the 90% lean, not the 80. Hard to imagine that makes a big difference but we'll try the 80 next time. Any other advice from burger masters?
Not a burger master but have you tried seasoning and cooking the bun that can give it that extra crunch if you want it
@@knucklessonic1067 lol, the burger texture is the problem. The bun is fine. We've always grilled the bun with butter.
Lol guess commercial break very near.
You don’t want your cheese totally melted
Yeah, just a bit before the total meltdown is my preference.
Mw renmen l anpil
The audience sounds canned.
Maybe tell people how hot to make the stove and how long to cook the burger, maybe????
I believe he said 4 to 5 minutes on each side? Or did I fill that in myself, lol? It's possible.
Brian Fitts?
@0:18 “…Firth of awl”
the amount of clapping hurts me
She so damn fine.
Wgat about all that smoke in an apartment?! Is that avoidable? 😆😑
No toast on the bun? Bland. But, Bobby's Burger Place at Mohegan Sun is the best....egg, sweet potato fries. This segment was not what you'll get there.
yes i like the bun to be warm and toasted. not meat on a cold bun.
Was this his burger tips, or hers?
70/30 🤤🤤🤤
I simply just cannot watch this video because of the host
Touch the raw meat, and then handle the bun and cheese? Not sanitary.
Cross contamination is so rare if you have quality beef. Def dont do this with grocery beef.
@@omagro8267
What is "grocery beef"
@@stevencoardvenice
I think he means processed meats
Please let Bobby flay talk. You intrude to much let the man talk
Omg , Rachel is so freaking annoying . Let Bobby talk !
um Rachael can you stop talking for a sec
Does she talk the whole time!
So... how hot for how long?
the most cringe thing ever, know your place with your guest bobby’s obviously the superior chef rachel’s input isn’t needed
Does RR ever shut up?
really?
Clap track much?
Cancer crust
The lady was just unbearable
No well in the middle, put some weight on top not too heavy , aluminum foil and a tuna can .
why would you go to all that trouble alum foil/can? Just poke a hole in middle easy to do?
@@susannokovic1960
Can and foil aways laying around, its not just to keep the shape, its more for ensuring contact with pan, its like having a smash burger outside and a juicy American burger inside, I make burgers for friends I grind my own meat and foil/can it because they are the best, for myself alone supermarket ground beef any method will do, also im from Houston ( burger town) gotta make it better then the restaurants.
I noticed a wedding ring on Bobbies hand. Is he married Rachael?
Bobby's been married 3 times. Rachel is not married to him.
@@patricklarry6645 And Mr. Flay has 1 daughter, Sophie.
Nice burgers if you like them burnt on the outside lol
What does Ray know about cooking burgers plesse she’s a has been
SHE TALKS TOO MUCH
She talks while he's talking. Annoying.
She’s the expert - not sure what he brings to the table.
She talks to much
Thumbs down for posting your video to this "service".
Actually looks burned af
dont cut off the guy, because yo read his book...then plagiarized poorly. ill take my dislike buttton off. as its only fair to the king - of grillin and chillin