93 lean meat, 3/4 inch thick, 6 inches across, with just salt and pepper. On the side that hits the grill first, press in 5-6 strips or 2-3 rings of onion. 3.5 minutes per side for a good Medium cook. On an onion bun, grilled, with real mayo, a-1, lettuce, and pretty much any cheese from American to Smoked Gouda.
I like how “Not using a thermometer” wasn’t on here because that’s honestly the best advice you could give somebody. Crank up the heat on one side, sear the meat a few minutes in each side, bring it up to temp on the indirect side or the warming rack. Even a well done burger cooked to 165° comes out juicy and tender.
The best way to cook a burger, any food for that matter, is how you like and not what some so called "expert" says. Certainly take inspiration from wherever, but in the end it is all abiut individual preferences
Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want burger patties cold so they stay together and stay as juicy as possible. Put the patties on a tray or platter, covered, in the fridge while the grill heats up. 5:09
No, you make your patties. Put them in the fridge for a minimum of 30 minutes. Then take them out and sit until room temperature. They will not fall apart doing it that way.
30 minutes, that crazy!!! I like to use bacon on the grill, and throw that stuff all over the patties as they are cooking. Trick is to start the bacon first, get it about 1/2 or 3/4 done, or else you will have cooked burgers with raw pork dripping on it. Not the way to go. Start the bacon, and then finish them together with the burger. WAY better than just throwing a slice of bacon on after they are done. Watch for flare ups, but the flavor is unmatched. It is extremely helpful if you are cooking steakburgers than have less of a fat content. Let you own taste be your guide. Be true unto your own self.
For outdoor charcoal grilling brush the grill with oil to keep from sticking . Press center of patty with your thumb to make indentation. This will prevent shrinking hockey puck patty. Season with salt right before it goes on heat. It will dry out if you season too early. After flipping meat brush lightly with Worcestershire and rotate meat so it cooks evenly. Close the lid if you have flame ups. Season Mayo with garlic and black pepper Slap some cheese on after it comes off grill. It will melt while you’re toasting buns. For extra taste, grill some bacon, mushrooms and onion slices with patties.
From jump she was wrong. Smash burgers are very juicy. Smashing from a loosely packed ball locks in the juices and evenly distributes the juice throughout the burger.
I've come to the conclusion that the fewer things you put on a burger, the better it tastes. I know this because I still make burgers many different ways.
You know, as far as cheeseburgers go, it really is just hard to beat a tasty bun, good ol’ Kraft deluxe cheese slices (the Kraft slices WITHOUT the plastic wrap separating each slice) and a rather large amount of just plain old DUKES MAYONNAISE!!! Dammit man, I think we shall eat burgers for dinner tonight!!! Thanks. 😂😂😂 Also, just as an f.y.I., the Sara Lee - “Artesano” hamburger and hot dog buns are an absolute excellent choice as they are very, very good!!! Now, if you have not tried them yet, then I highly suggest that you do try them and I mean very soon!!!
i agree. like i do add stuff lots cause?? well thats what you do with burgers. but then i eat one with nothing but salt and that beef flavor by itself is sooo amazing.
Right lol only takes like 6 minutes on each side and just slap some cheese on in the last minute. Maybe 30 minutes of total prep time including everything from forming and seasoning them all, etc.
She has obviously never had a smash burger or knows what it is.. You smash it as soon as you put it on the grill, won't dry out unless you cook it too long
To make a great hamburger, the first step is to form the patty with minimum handling. You don't want to squash the air space out of it. When cooking, you want the juices to collect in that air space. If there's nowhere for the juices to collect, the juices can only run out. That means that any seasoning should be done to the surface only. Don't try to mix them through the meat -- that just means that you there is nowhere for the juices to collect and you end up with a much worse hamburger as a result. And no smashing. That will just compress the air spaces and force the juices to run out of the meat. And, of course, let it rest for a minimum of four minutes after cooking. This is largely to let the juices solidify a bit. I like my hamburger bun to be toasted and I don't even start toasting it until the hamburger patty is resting. And while it rests, I wash the dishes that used to cook the hamburger. Generally, by the time I get the cooking utensils washed and the hamburger bun is toasted, the patty has rested enough to be great. If the juices squirt out when you bite into the hamburger, then you didn't let it rest enough. Also, if it makes the bun soggy, it didn't rest for long enough.
Yep, I've found salt, pepper, garlic, and onion powder to be the best seasoning, at least for my cast iron indoor burgers. Will have to see what happens on the grill this year. I use 70 something to 20/30 something ground beef for best flavor. Oh, and you gotta toast the bun! I found some fantastic brioche buns at Aldi's that really top them off.
I get the Weber pretty dang hot, with all the coals stacked against the side of the grill.. The sear for 2 minutes on each side, then slide them (yes, plural.. I prefer my burger with a side of burger) over to finish for 2 minutes with indirect heat, while adding cheese.. This allows the juices to redistribute while still on the grill and it’s medium every time.. And if you wanna try something different, get some English muffins for your bun.. You can toast them in the toaster, and your bun won’t become a soggy mess..
@@TheTom41149 Not in my experience. If you don't push the burger down and just let it cook, the fat stays inside after it is seared, then you just flip it and do the other side.
Not terrible content. I have to snooze you most of the time because of the 'Animal Planet' way you talk to me, but I'll probably be back. Good stuff. The algorithm will get me again.
Medium rare burger? Might as well eat medium rare chicken too whilst you are at it. It's not a steak, burger meat is ground and the outside of the meat which is contaminated in bacteria is mixed into the burger throughout.
Have you ever tried to handle room temp burger meat? It’s always a pain. Use chilled meat, sear both sides, then move to a cooler side of the grill for desired doneness.
@Joi I see where you’re going for, but are you saying that you’re using the parchment to patty the burgers? If i use my hands with room temperature burger then it’s always a soggy mess that I can’t mold.
For me it's a simple smash burger on a firestone grill. It's quick, easy and tasty. Make a decent sized ball. Let your grill get up to high heat first. Get you a decent slice of butter. Lay the ball on top of the melted butter, get a piece of parchment paper and just lay it on top and press it for a minute. Slap some salt, pepper and garlic powder on it and lay a basic kraft single on top. I like chopped onion and jalapenos on the bottom of a slighlty toasted martin's potato roll and then either mustard or ortega's queso cheese sauce in a bottle squeeze to top it. 30 minutes for a burger though? Gtfo. Any solid or legendary burger joint isn't known for a 30 minute wait. Just saying.
Mofo’s be hearing “SMASH” burger and for some odd reason or another they like smashing the hell out of it the whole time. Kinda like wringing out a damn rag or something!!! If I wanted a piece of dry leather I would’ve just ate my work boot!!! 😂😂😂
Don’t know about this 30 minute thing, but I do know I will not eat a pink burger. I don’t want a hockey puck, just no pink. I’ll eat a medium steak, but not ground meat.
Some dangerous advice in this video. A burger should ALWAYS be well done and never medium. This is because unlike a steak, the meat in a burger is ground. This means the outside of the meat that had bacteria is mixed into the meat throughout. You need to cook fully all the way through to the middle to stop any risk of food poisoning.
That can be true, especially if you let the hamburger patties sit out on the counter for a long time. I form my hamburger patties to around 1 to 1 1/4 inches thick, cook them over a little less than medium heat, and aim for medium doneness. Not once has this ever made me the least bit sick. I've had food poisoning before, but never from a hamburger. That said, if I was cooking for the elderly or for others with poor immune systems, I would probably go for a thinner pattie cooked well done for the reason you said.
If you aren't sure when to flip the burger, put it on the grill and cook it until the blood starts rising to the top. Then flip it and cook the other side. You'll never have a raw burger. Normally, it takes about 5-7 minutes on the first side and about 10-15 minutes total cook time. 30 minutes? That must be a THICK burger.
Alternatively, look at how far you the Side of the burger the meat has browned. Little past halfway, you’re probably good to flip unless you want it well done. Then, all the way up the side of the patty.
You said don’t keep flipping as with any other cut of meat. You said literally the opposite on the steak myths video saying flipping often actually helps. ???
2 toppings and a sauce?! WTF is that noise Lettuce, Tomato, Onion, Cheese, ketchup, mayo, pickles, and bacon. fk that "2 toppings and a sauce" noise. I don't care who he is, he's wrong
Personally I subscribe to the theory of cooking a burger the way you like it. I don’t like a so called “juicy” burger and prefer a less fat to meat ratio but if that’s what you like then that’s how you should eat it.
That’s so crazy I just watched a video where Gordon Ramsay said to cook your hamburgers on the hottest grill possible and he moves his burgers from the grill straight to the bun.
Definitely better off this route. 30 minutes for a burger like this video suggests is insane. If a 4oz patty is somehow taking that long, grill might not be lit.
Smashburger taste like crap, people who eat there have no taste. Cheese on a burger is just sacrilege to me as are too many toppings. Burger, a little katsup & mustard, grilled onions, and some lettuce with a buttered wheat bun. BOOM!
Smashing burgers at the beginning of cooking really does not squeeze out any juice. In a burger, juice is fat, and the fat had not rendered yet. Smash burgers get smashed at the start of cooking, so it is perfectly fine to do so, but only on a flat top, not on a grill.
30 mins of cooking on the grill is ridiculous. It takes maybe 5 to 8 minutes on each side at 400 depending on the rarity you want, and slap some cheese on in the last minute. So at most grilling time should take maybe 16 or 17 minutes And then maybe another 5 mins if you are toasting your buns on the grill (depends on how many but yeah)
@@insideoutsideupsidedown2218 well i always usually eat my burgers well done or medium well. I don’t ever eat medium rare burgers. I only do that with my sirloins and rib eyes. But some people eat a med rare or rare burger but i can’t personally do that, usually due to the what you just said and i don’t care for the taste on a burger. Its all about seasonings and toppings when it comes down to burgers (and of course using the right beef and fat. Usually an 80/20 gets the job done well).
Actually, burgers can be flipped more than once. It helps redistribute the juices. Your own video says it's ok with steak. I just usually don't because I don't pack mine tight. I think most people know how many toppings they can have and have a burger still taste good
I get a burger because I LIKE THE FLAVOR OF THE BEEF!!!! Screw all that other stuff. No veggies, no frickin' cheese and no damn ketchup, mustard or (yuck)mayo!. Just wonderful, tasty beef!
Probably for a well done burger, which is the food safety recommended way to eat any ground meat. Personally, though, if I wanted a puck, I'd go to a hockey game.
@@TheMoistDonuts Depends on if you're using direct or indirect heat. If you just sear it, then move it to indirect, it could definitely take 30 minutes for well done.
I thought you would say this but you didn't. To avoid massive shrinkage on your burger, put an indent with your thumb in the middle of the patty. This will keep shrinkage to a minimum.
The indent is less for shrinkage and more of controlling how it shrinks. it helps preventing doming where the sides contract due to shrinkage before the center.
i disagree with almost all of this 🤣 its reallllly hard to mess up. dont squish on them and rest is easy. also high quality meat 😂 most will take this as spendy meat which is usually lean and makes much much worse burgers 🤣 you can absolutely get tasty burgers outa the lowest cost hamburger.
If you're grilling right, you'll have a side for direct heat and indirect heat. 30 minutes does sound a bit much, but that's probably for well done burgers, which is the food safety recommended way to eat any ground meat. I never go for a well done burger, personally.
In the only packing plant I have ever toured, every side of beef was frozen as soon as possible for shipment. If you raise your own beef and take it to a processor to have it butchered, it is going to be frozen.
3:00 You dont have to buy the best quality meat. If you know what your doing and what seasonings to use you could turn low quality meat into high quality meal.
Smashing a burger doesn’t push out juices because you smash it right when it hits the top. Before there has been enough heat to even render the fat. There’s no juices to squeeze out when doing a proper smash burger. 🤦🏻 learn something better from somewhere else
Three flips tends to be my standard...adjusting the placement on the grill during the second flip, and the last is when cheese goes on, and after the moving it tends to be when I've used glazes with some burgers.
1:00 Lmao, yeah but a super super hot grill means you have a patty that is cooked on the outside while being raw still on the inside... also, 30 minutes? Are you crazy? And talk about totally contradicting the early part of the video...
Onions and garlic are toppings on the burger not powders in the burger it's not meatloaf or balls. I like sliced, chopped Onions and crushed garlic on a burger with tomato and bacon, bacon and more bacon.
Vanessa Cantave is wrong. 70/30 makes for a much juicier burger. I assume she just prefers 80/20 because she also wants to watch the calories. Also, interesting tidbit: putting the toppings on the bottom helps improve flavor.
Lol. You don't press down on a smash burger while it's cooking. You push down on it the instant you put it on the grill. That way you don't smash out any fat that has rendered, because none of it has rendered yet. A proper smash burger is HELLA juicy. 30 minutes to cook a burger? How freaking big is it? It only takes ten MAX and that's with a big, fat patty. 80/20 is definitely the best. 73/27 shrinks too much and is just wasting fat to rendering so much. 90/10 doesn't have enough fat, period. Also, if you want to shape your burger properly, make it somewhat of a volcano shape. Push in the middle a bit all around, because the middle will puff. If you leave it the same shape all the way through, you'll end up with a burger shaped like a piece of charcoal, thinner on the ends with a fat middle. Any time you want a real grilled burger, stop by my house. I'll show you how it's done.
How do you like your burgers grilled?
Rare, with swiss cheese and 'schrooms! Or if I'm cooking them at home, I like Ranch burgers! 🍔🍔🍔🍔
Medium-Well, American Cheese, Sesame Seed Bun, period... i enjoy the burger pretty much au natural.
93 lean meat, 3/4 inch thick, 6 inches across, with just salt and pepper. On the side that hits the grill first, press in 5-6 strips or 2-3 rings of onion. 3.5 minutes per side for a good Medium cook. On an onion bun, grilled, with real mayo, a-1, lettuce, and pretty much any cheese from American to Smoked Gouda.
Med rare
80 20, medium with cheddar on a brioche bun. Bacon if feeling frisky.
I like how “Not using a thermometer” wasn’t on here because that’s honestly the best advice you could give somebody. Crank up the heat on one side, sear the meat a few minutes in each side, bring it up to temp on the indirect side or the warming rack. Even a well done burger cooked to 165° comes out juicy and tender.
The best way to cook a burger, any food for that matter, is how you like and not what some so called "expert" says. Certainly take inspiration from wherever, but in the end it is all abiut individual preferences
you are so RIGHT!!!!!!
Man, now I don't gotta leave a comment 👍🏾
said the guy who likes his burgers burnt.
You go captain obvious!
@@timevans9427 So what if he does
Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want burger patties cold so they stay together and stay as juicy as possible. Put the patties on a tray or platter, covered, in the fridge while the grill heats up. 5:09
No, you make your patties. Put them in the fridge for a minimum of 30 minutes. Then take them out and sit until room temperature. They will not fall apart doing it that way.
30 minutes, that crazy!!! I like to use bacon on the grill, and throw that stuff all over the patties as they are cooking. Trick is to start the bacon first, get it about 1/2 or 3/4 done, or else you will have cooked burgers with raw pork dripping on it. Not the way to go. Start the bacon, and then finish them together with the burger. WAY better than just throwing a slice of bacon on after they are done. Watch for flare ups, but the flavor is unmatched. It is extremely helpful if you are cooking steakburgers than have less of a fat content. Let you own taste be your guide. Be true unto your own self.
For outdoor charcoal grilling brush the grill with oil to keep from sticking . Press center of patty with your thumb to make indentation. This will prevent shrinking hockey puck patty. Season with salt right before it goes on heat. It will dry out if you season too early. After flipping meat brush lightly with Worcestershire and rotate meat so it cooks evenly. Close the lid if you have flame ups. Season Mayo with garlic and black pepper Slap some cheese on after it comes off grill. It will melt while you’re toasting buns. For extra taste, grill some bacon, mushrooms and onion slices with patties.
Sounds like crap, I hate Worcestershire, cheese, and especially mushrooms unless they make me trip balls.
Is it 3-5 minutes per side or 30 minutes total. Pick a struggle.
"I would like to buy a Hembuhhdga, I would like to buy a Hamberder, ah Umberger!"
- Inspector Clouseu, The Pink Panther
"There are no ideas in the South, just barbecue." - Pat Conroy, "The Prince of Tides." 🍔🍔♥️♥️
From jump she was wrong. Smash burgers are very juicy. Smashing from a loosely packed ball locks in the juices and evenly distributes the juice throughout the burger.
Right. It's smashed before it begins to cook so how is it losing any "juices"?
I've come to the conclusion that the fewer things you put on a burger, the better it tastes. I know this because I still make burgers many different ways.
You know, as far as cheeseburgers go, it really is just hard to beat a tasty bun, good ol’ Kraft deluxe cheese slices (the Kraft slices WITHOUT the plastic wrap separating each slice) and a rather large amount of just plain old DUKES MAYONNAISE!!! Dammit man, I think we shall eat burgers for dinner tonight!!! Thanks. 😂😂😂 Also, just as an f.y.I., the Sara Lee - “Artesano” hamburger and hot dog buns are an absolute excellent choice as they are very, very good!!! Now, if you have not tried them yet, then I highly suggest that you do try them and I mean very soon!!!
i agree. like i do add stuff lots cause?? well thats what you do with burgers. but then i eat one with nothing but salt and that beef flavor by itself is sooo amazing.
Have my "like" for finding a way to insert the Pulp Fiction cameo
It's a Royale with cheese or nothing.
Which was that?
How do you go from 3 to 5 minutes each side to low and slow for 30 min 🙃
You are searing it then offset cooking the rest. Depending on thickness of patty...
@@gibbonsfamily6735 I would eat the hotdog at your cookout.
Cheese and Mayo is all I personally use for my own consumption lol
I like the horseradish sauce…
1:50 looks like a veggie burger to me. Probably not the best clip to use when the voice over script says beef patty.
Hah! I didn't catch that at first, but yeah. Looks like it might be a black bean patty, but definitely not meat.
I like burgers thin and fried on a flat top or frying pan. It puts that great crust on them that I like.
30 minutes to cook a burger? If you want shoe leather!
Right lol only takes like 6 minutes on each side and just slap some cheese on in the last minute.
Maybe 30 minutes of total prep time including everything from forming and seasoning them all, etc.
At 2.17 the other expert / chef days 3-5 minutes per side. So this video contradicts itself MASSIVELY
That includes prep time, starting with taking them out from the freezer/fridge of course.
She has obviously never had a smash burger or knows what it is.. You smash it as soon as you put it on the grill, won't dry out unless you cook it too long
To make a great hamburger, the first step is to form the patty with minimum handling. You don't want to squash the air space out of it. When cooking, you want the juices to collect in that air space. If there's nowhere for the juices to collect, the juices can only run out.
That means that any seasoning should be done to the surface only. Don't try to mix them through the meat -- that just means that you there is nowhere for the juices to collect and you end up with a much worse hamburger as a result.
And no smashing. That will just compress the air spaces and force the juices to run out of the meat.
And, of course, let it rest for a minimum of four minutes after cooking. This is largely to let the juices solidify a bit. I like my hamburger bun to be toasted and I don't even start toasting it until the hamburger patty is resting. And while it rests, I wash the dishes that used to cook the hamburger. Generally, by the time I get the cooking utensils washed and the hamburger bun is toasted, the patty has rested enough to be great.
If the juices squirt out when you bite into the hamburger, then you didn't let it rest enough. Also, if it makes the bun soggy, it didn't rest for long enough.
Or, ball it like a large meatball with a tablespoon of butter in the middle and form down enough to get a good patty shape. Problem solved.
Smash burgers are awesome.
nice tip, imma try to rest the patties before serving them to customers. thanks
Yep, I've found salt, pepper, garlic, and onion powder to be the best seasoning, at least for my cast iron indoor burgers. Will have to see what happens on the grill this year. I use 70 something to 20/30 something ground beef for best flavor. Oh, and you gotta toast the bun! I found some fantastic brioche buns at Aldi's that really top them off.
I get the Weber pretty dang hot, with all the coals stacked against the side of the grill.. The sear for 2 minutes on each side, then slide them (yes, plural.. I prefer my burger with a side of burger) over to finish for 2 minutes with indirect heat, while adding cheese.. This allows the juices to redistribute while still on the grill and it’s medium every time..
And if you wanna try something different, get some English muffins for your bun.. You can toast them in the toaster, and your bun won’t become a soggy mess..
On my gas grill i cook my 3/4" patty on high heat (450-550 degrees) for about 4 minutes per side for medium done.
Medium done is a great way to get food poisoning. It's not a steak, it's ground beef.
@@georginaK21 Well done would seem to dry the burger though.
@@TheTom41149 Not in my experience. If you don't push the burger down and just let it cook, the fat stays inside after it is seared, then you just flip it and do the other side.
@@georginaK21 What are u talking about?
@@TheTom41149 Salmonella and E.coli in burgers. And cooking them well done doesn't dry them out if you seal the fat inside.
"I'll have the Dirwood Kirby burger, bloody, and a five-dollar shake."- Mia Wallace ("Pulp Fiction" (1994) 🍔🍔
Bump
"I dont think buddy holly is much of a waiter" - vince
Classic lol
Did you just order a $5 shake? Is there bourbon in it?
Great tips
Not terrible content. I have to snooze you most of the time because of the 'Animal Planet' way you talk to me, but I'll probably be back. Good stuff. The algorithm will get me again.
No way my medium rare burger takes 30 minutes.
Medium rare burger? Might as well eat medium rare chicken too whilst you are at it. It's not a steak, burger meat is ground and the outside of the meat which is contaminated in bacteria is mixed into the burger throughout.
@@georginaK21 if you ground the beef yourself or know that the beef is freshly ground you can eat it medium rare no problem
No way i would cook any burger anything other than done. Rare, Medium rare are things you do to a steak, not processed beef.
@GugaFoods what do you think about them saying your smash burgers aren’t the best option?
This should be called: Big Mistakes That Almost Nobody Makes When Grilling Burgers.
Have you ever tried to handle room temp burger meat? It’s always a pain. Use chilled meat, sear both sides, then move to a cooler side of the grill for desired doneness.
Is this what they taught you in culinary school?
@@thetruthmanification it’s the method that’s worked best for me for over a decade. And I’ve tried a lot of methods.
@Joi I see where you’re going for, but are you saying that you’re using the parchment to patty the burgers? If i use my hands with room temperature burger then it’s always a soggy mess that I can’t mold.
@Joi that’s just about every grocery store here in the Carolinas friend
For me it's a simple smash burger on a firestone grill. It's quick, easy and tasty. Make a decent sized ball. Let your grill get up to high heat first. Get you a decent slice of butter. Lay the ball on top of the melted butter, get a piece of parchment paper and just lay it on top and press it for a minute. Slap some salt, pepper and garlic powder on it and lay a basic kraft single on top. I like chopped onion and jalapenos on the bottom of a slighlty toasted martin's potato roll and then either mustard or ortega's queso cheese sauce in a bottle squeeze to top it. 30 minutes for a burger though? Gtfo. Any solid or legendary burger joint isn't known for a 30 minute wait. Just saying.
Nobody is smashing burgers on the grill. If they are, they need to be arrested.
You got that right. Only on flat grills like the black stone . i personally use both depending on craving
hahahahahhaaa
Mofo’s be hearing “SMASH” burger and for some odd reason or another they like smashing the hell out of it the whole time. Kinda like wringing out a damn rag or something!!! If I wanted a piece of dry leather I would’ve just ate my work boot!!! 😂😂😂
Don’t know about this 30 minute thing, but I do know I will not eat a pink burger. I don’t want a hockey puck, just no pink.
I’ll eat a medium steak, but not ground meat.
Someone smart has finally commented. I know how ground beef is processed and there is no way in the world I would not cook a burger to no pink inside.
Very Good!..
Some dangerous advice in this video. A burger should ALWAYS be well done and never medium. This is because unlike a steak, the meat in a burger is ground. This means the outside of the meat that had bacteria is mixed into the meat throughout. You need to cook fully all the way through to the middle to stop any risk of food poisoning.
That can be true, especially if you let the hamburger patties sit out on the counter for a long time. I form my hamburger patties to around 1 to 1 1/4 inches thick, cook them over a little less than medium heat, and aim for medium doneness. Not once has this ever made me the least bit sick.
I've had food poisoning before, but never from a hamburger.
That said, if I was cooking for the elderly or for others with poor immune systems, I would probably go for a thinner pattie cooked well done for the reason you said.
Burgers are meant to grilled to done, completely agree. I never have an issue with it being juicy or dried out
Alternate universe version of Carrot Top🤣🤣🤣 5:46
Cool...I do most of these things already.
6:10 she said burgers should take 30 minutes to grill. Thats either overcooked or cooked with too low heat to create a maillard reaction.
If you aren't sure when to flip the burger, put it on the grill and cook it until the blood starts rising to the top. Then flip it and cook the other side. You'll never have a raw burger. Normally, it takes about 5-7 minutes on the first side and about 10-15 minutes total cook time. 30 minutes? That must be a THICK burger.
Alternatively, look at how far you the Side of the burger the meat has browned. Little past halfway, you’re probably good to flip unless you want it well done. Then, all the way up the side of the patty.
You said don’t keep flipping as with any other cut of meat. You said literally the opposite on the steak myths video saying flipping often actually helps. ???
i saw that too.
Me too
2 toppings and a sauce?! WTF is that noise
Lettuce, Tomato, Onion, Cheese, ketchup, mayo, pickles, and bacon. fk that "2 toppings and a sauce" noise. I don't care who he is, he's wrong
Yus!
Personally I subscribe to the theory of cooking a burger the way you like it. I don’t like a so called “juicy” burger and prefer a less fat to meat ratio but if that’s what you like then that’s how you should eat it.
Right? That was my immediate response to the first "mistake". I can easily take you to a hundred places that make very juicy smash burger.
Don’t over do your keep it simple, and don’t over cook it.
A smash burger is only smashed when it's raw, first placed on the griddle and flipped only once putting the grilled onions on top.
I've had shrinkage before and she's not kidding it could shrink as much as 70%...lol!
That’s so crazy I just watched a video where Gordon Ramsay said to cook your hamburgers on the hottest grill possible and he moves his burgers from the grill straight to the bun.
Definitely better off this route. 30 minutes for a burger like this video suggests is insane. If a 4oz patty is somehow taking that long, grill might not be lit.
Smashburger taste like crap, people who eat there have no taste. Cheese on a burger is just sacrilege to me as are too many toppings. Burger, a little katsup & mustard, grilled onions, and some lettuce with a buttered wheat bun. BOOM!
Here before this video goes viral!👍 LOVE YOUR VIDEOS!!!👍😃✅
Smashing burgers at the beginning of cooking really does not squeeze out any juice. In a burger, juice is fat, and the fat had not rendered yet. Smash burgers get smashed at the start of cooking, so it is perfectly fine to do so, but only on a flat top, not on a grill.
2:03 WTF was that!!!😨
30 mins of cooking on the grill is ridiculous. It takes maybe 5 to 8 minutes on each side at 400 depending on the rarity you want, and slap some cheese on in the last minute.
So at most grilling time should take maybe 16 or 17 minutes
And then maybe another 5 mins if you are toasting your buns on the grill (depends on how many but yeah)
If you knew how they process meat to make hamburger, you would reserve the rare and medium rare for cooking steaks.
@@insideoutsideupsidedown2218 well i always usually eat my burgers well done or medium well. I don’t ever eat medium rare burgers. I only do that with my sirloins and rib eyes.
But some people eat a med rare or rare burger but i can’t personally do that, usually due to the what you just said and i don’t care for the taste on a burger. Its all about seasonings and toppings when it comes down to burgers (and of course using the right beef and fat. Usually an 80/20 gets the job done well).
Burger grilling 101!
I like egg , onions, bacon, Pepperjack cheese, and jalapeños on my burger.
Oh, that's way too much
;-)
Actually, burgers can be flipped more than once. It helps redistribute the juices. Your own video says it's ok with steak. I just usually don't because I don't pack mine tight. I think most people know how many toppings they can have and have a burger still taste good
Grill flare up, video is softer then wonder bread.
I hate FAT burgers! I like mine with a little garlic salt, and pepper!
The biggest mistake is not being Randy from Trailer Park Boys.
I get a burger because I LIKE THE FLAVOR OF THE BEEF!!!! Screw all that other stuff. No veggies, no frickin' cheese and no damn ketchup, mustard or (yuck)mayo!. Just wonderful, tasty beef!
30 minutes for a grilled burger?!?!?!
30 minutes for any burger 🤦🏾♂️
30 min for a fully and properly cooked burger? Yeah, ok. I can’t even see that not producing a charred POS even on the cold side of the grill.
Probably for a well done burger, which is the food safety recommended way to eat any ground meat. Personally, though, if I wanted a puck, I'd go to a hockey game.
@@Agent2090 even a well done burger only takes like 7 or 8 minutes on each side.
30 minutes of total time is practically a burnt burger lmao
@@TheMoistDonuts Depends on if you're using direct or indirect heat. If you just sear it, then move it to indirect, it could definitely take 30 minutes for well done.
@@Agent2090 thats true, although indirect heat on a burger seems a bit odd lol
@@TheMoistDonuts Yeah, not something I would do, but it is a way to keep a well done burger juicy rather than dried out.
The narrator has such crisp S’s and T’s that I’m terrified she is going to say the word “moist”
This was actually incredibly timed, I'm making burgers tonight and was looking for some tips ahaha, great video!
If your making smash burgers still smash them down immediately after putting them on the grill
Demolition man cameo best burger haha 😄 until she says where they get the meat rat never tasted so good 👍
30 minutes? Ummm nope
I thought you would say this but you didn't.
To avoid massive shrinkage on your burger, put an indent with your thumb in the middle of the patty. This will keep shrinkage to a minimum.
Myth
The indent is less for shrinkage and more of controlling how it shrinks. it helps preventing doming where the sides contract due to shrinkage before the center.
@@AzraelThanatos then when you flip it... it domes and shrinks.
New smash burgers have opened everywhere in my city
They taste like sh-- and are very poor standard.😂
Now I'm hungry. 😾
Here comes all the experts in the comments. Man. Your steak video brought out all the steak FUDs and elitists
Umm, I'm an expert on how I like my burgers. Thank you very much.
1:31 Thanks for giving me some PTSD
i disagree with almost all of this 🤣 its reallllly hard to mess up. dont squish on them and rest is easy. also high quality meat 😂 most will take this as spendy meat which is usually lean and makes much much worse burgers 🤣
you can absolutely get tasty burgers outa the lowest cost hamburger.
Well if its only 2 toppings i can choose it will have to be grilled onions and cheese.
Looks like Getty Images received a good pay day on this video
You can't have a super hot grill and a 30 minute cooktime. Which is it?
You 'wood' know if you actually watched the video.
@@RyanNelson0402 I watched the whole video. Enlighten me.
If you're grilling right, you'll have a side for direct heat and indirect heat. 30 minutes does sound a bit much, but that's probably for well done burgers, which is the food safety recommended way to eat any ground meat. I never go for a well done burger, personally.
Turkey burgers are fire af 🔥🔥
30 minutes to grill a patty from start to finish?! Did I hear that correct? No way
Burgers from Fresh ground beef never frozen, don't flatten the burger when cooking like video shows people doing. 80/20 & 85/15 only for me
You would like Culivers then
In the only packing plant I have ever toured, every side of beef was frozen as soon as possible for shipment.
If you raise your own beef and take it to a processor to have it butchered, it is going to be frozen.
Great, now I have to worry about burger 'shrinkage' because it won't fit the buns?
Not always 1:05.
I smoke mine and turn our great
3:00
You dont have to buy the best quality meat. If you know what your doing and what seasonings to use you could turn low quality meat into high quality meal.
Smashing a burger doesn’t push out juices because you smash it right when it hits the top. Before there has been enough heat to even render the fat. There’s no juices to squeeze out when doing a proper smash burger. 🤦🏻 learn something better from somewhere else
You press down on the smash burger before it cooks. So you are not pressing the juices out.
30 minutes for a burger and resting, that's crazy
Unless this "burger" is about 2 inches thick. I don't like super thick burger patties myself.
“Trust the heat”
Are you listening Five Guys? That is why I will not eat there.
I wholeheartedly disagree with the "only flip once" rule.
Three flips tends to be my standard...adjusting the placement on the grill during the second flip, and the last is when cheese goes on, and after the moving it tends to be when I've used glazes with some burgers.
@@AzraelThanatos That sounds reasonable. What glazes do you use?
I flip twice. Cook each side, then do that second flip just so the cheese can melt atop the burger.
@@tanikokishimoto1604 I think everyone has their own methods but mine align with yours mostly. i do cover for the cheese melt.
3/4 lb burgers here and takes about 20min.
1:00 Lmao, yeah but a super super hot grill means you have a patty that is cooked on the outside while being raw still on the inside... also, 30 minutes? Are you crazy? And talk about totally contradicting the early part of the video...
Salt and pepper only, no onion or garlic powder, you goddamn heathens!
Onions and garlic are toppings on the burger not powders in the burger it's not meatloaf or balls. I like sliced, chopped Onions and crushed garlic on a burger with tomato and bacon, bacon and more bacon.
Ahh someone who understands good quality beef.👍
I like to let my burger rest for at least 1/2 hour so it will be good and cold and it can't burn my mouth.
Plains Indians use eagle feathers as the most significant part of the headdress to represent honor and respect.
Tell me... On a smash burger, how are you pushing out all the fat when your smashing raw meat?
Seasoning with garlic powder and onion powder isn't exactly simple
Vanessa Cantave is wrong. 70/30 makes for a much juicier burger. I assume she just prefers 80/20 because she also wants to watch the calories. Also, interesting tidbit: putting the toppings on the bottom helps improve flavor.
W.O.W.
Lol. You don't press down on a smash burger while it's cooking. You push down on it the instant you put it on the grill. That way you don't smash out any fat that has rendered, because none of it has rendered yet. A proper smash burger is HELLA juicy.
30 minutes to cook a burger? How freaking big is it? It only takes ten MAX and that's with a big, fat patty.
80/20 is definitely the best. 73/27 shrinks too much and is just wasting fat to rendering so much. 90/10 doesn't have enough fat, period.
Also, if you want to shape your burger properly, make it somewhat of a volcano shape. Push in the middle a bit all around, because the middle will puff. If you leave it the same shape all the way through, you'll end up with a burger shaped like a piece of charcoal, thinner on the ends with a fat middle.
Any time you want a real grilled burger, stop by my house. I'll show you how it's done.
virtually alll of this is nonsense except squashing a burger after its cooking 🤣
all burgers should be well done all beef has E-coli
Who edits these? Everyone? All inclusive words are foolish to use especially when critiquing people on something that can be done better.
Meanwhile Aussies I'll have a burger with the lot
Nah if you wait till it’s room temp the fat and justices will all seep out and you don’t want that
Turkey burgers? Yeah, ah no!
who ever puts mustard and ketchup on a burger needs a talking to. anyone else agree?
Depends on the mustard your using, ketchup yes if the burger is with salted bacon.