I hope Michelle does as well as I did with my two knee replacements. After being very sedentary for 10 years with bad knees, I am now hiking for 8 miles in the mountains.
Let's not forget there are plenty of ways to be active that are gentler on the knees than hiking! e.g. when I travel in Germany, it genuinely seems like everyone over the age of 65 has an e-bike and is using it to travel around the countryside. Swimming is a good low-impact option too. Be kind to your cartilage!
@@misisipimike8020oh my mom has her knee done and 2 months later she's swimming, walking miles. Same with my aunt and her hip, you'll be amazing how fast it is and how much happier she'll be
There once was a burger so fine, With whiskey that made it divine. It was seared not once, but thrice, Each bite was a roll of the dice, In flavor, it crossed the line!
I've been a vegetarian for nearly 30 years. When I see a video like this, it's like an ex-lover phoning me and saying, "Hey, how are you doing. It's me - meat. Remember how good I was to you? Do you still remember the things I did for you, something no Portobello mushroom could ever do? I'm still here. I've learned a couple tricks since you last saw me. Let's get together, sometime. Take your time, tiger." ❤ Best wishes from Vermont 🍁
honest to god, I LOVE cooking videos. But your way of making every statement as a question makes this unwatchable. I tried for multiple videos. Why are you confused sounding when listing ingredients? This does NOT INSTILL any confidence,
probably you're gonna smoke up your apartment on the required temp. you could try soy whisky basteing it until cooked through instead, or just ventilate really well
Chef John! Just wanted to say it's a delight to see you still making videos! I have been following you since my college days and 10+ years later here you are. You are a legend to me sir. You were my first chef to follow here.
They actually do make "fake" whiskey - whiskey/other spirits that contain no alcohol. During dry January I bought a bottle of bourbon to attempt alcohol free old fashioneds and it was utterly disgusting.
If we're cooking multiple burgers like this, do we want to replenish the whiskey and soy sauce for each burger? If not, won't the subsequent burgers have a different flavor than the first one? Like, maybe saltier?
The don’t make fake whisky? Obviously never heard of fireball, crown apple/peach etc. Edit: but after all, you are the Karl Urban of your liqueur masquerading as bourbon.
Although I'm not an alcoholic and know the alcohol cooks off, that -and the aforementioned steak- looks great. Can you try triple searing something else yet again like -oh, I don't know- Chinese twice-cooked pork, but make it thrice-cooked pork? I jokingly call microwaved leftover twice-cooked pork as thrice-cooked pork. I don't mind if you make regular, twice-cooked pork though.
Made this for my annual 4th of July burger. I don't have a grill so I did it inside. Man, did it smoke up my kitchen. I used Jim Beam and the whiskey flavor ended up very subtle. I did the soak and then the extra pour. It was quite a tasty burger. Had a nice crust to it. And it only slightly fell apart on the first flip. I had it with baked beans, and I think the beans would have been really good with a splash of bourbon.
I really think adding a generous amount of honey to the whiskey would be a huge improvement. Most of what you are drizzling over the burger would be lost to the fire and this way you are giving it some volume with the honey. You can then use it as a glaze that will adhere to the burger and impart more flavor.
@@NarutoSSj6 You mean like ketchup on a burger, or BBQ beef, or honey cured ham, or brown sugar bacon, or maple breakfast sausage, or sweet and sour pork, or Mongolian beef...
Gonna try it with my ground turkey recipe. If its half as delicious as the steak, it will be outrageously good. Thanks for posting, now go fetch something for Michele. :)
"How solemn and beautiful is the thought that the earliest pioneer of civilization, the van-leader of civilization, is never the steamboat, never the railroad, never the newspaper, never the Sabbath-school, never the missionary -- but always whiskey!" - Mark Twain And burgers!
The only thing i would add is to depress the center of the patty when you form it (in the shape of a red blood cell) so that it will come out more flat when you grill it. Thats a Kenji Lopez-Alt technique, not mine.
Fake whiskey, if you’re going for American whiskey ((which you may be 50/50 based on spelling)though I know may be Japanese according to the inspiration video) is labeled as blended by US domestic brands. It only needs to be 20% whiskey and is largely marginalized by the whiskey community. You can find Canadian in the same boat generally with a few exceptions. Japanese whiskey however has its own categorization that is more complex to understand than even Irish categories. So as long as it’s not blended American, Canadian, or bottom shelf swill, this should be delicious. P.S. I’m 1/4 Canadian so don’t @ me…. Well 1/4 Newfie… maybe I have this one coming…
Chef John, I need your advice. What is your Best ever recipe for Liver & Onions ???. Fro. Someone who was scared by Liver & Onions as a youth. Willing to try again. 🙏💓
Point of order chef John most whiskey is fake. What you can't fake is the alcohol, but the whiskey flavors and colors are frequently artificial. And I know this because I drink extremely expensive Scotch and extremely cheap Canadian
Question! If you’re doing multiple burgers and you add a bit more whisky so it doesn’t become TOO salty from all the salted burgers…is that fine? Or should one change out whiskey ? Thanks
Typically I think all hamburgers are cheeseburgers, but I’m hard pressed to envision a cheese for this. Maybe something unassuming like a little feta, or the opposite, the slightest brush of Limburger. Regardless that is an inspiring burger!
They actually do make fake whiskey! A restaurant I used to work at had these cheap plastic bottles that looked like a jack daniels knockoff, it was a mixture of 50% (or less) of whiskey and vodka + color and flavorings
I've been a fan of you channel for about a year or so. Recently I discovered a dish (new to me) Irish nachos. I panned down you videos up to the four year mark before I stopped. And I was wondering if you haven't made a video of this could you make a video of Irish nachos using a loaded baked potato theme? I think the loaded backed potato would be better for scooping up the nacho mix. Thank you in advanced. I subscribe but sometimes I don't get notices of your post. Thank you very much in advance.
i tried this at home. The wife says it was the best burger she's ever had! Took a few liberties tho, Scotch Whiskey that had a bit of smoke and peat. And Black Garlic aioli instead of garlic aioli. Black garlic imparted a nice sweetness to balance the scotch.
I don't know if I could actually bring myself to use whiskey for something like this, it's just too valuable a liquid to waste pouring it all over a wad of ground beef
Could you feature a dish that uses fresh cayenne? I love the ground spice almost as much as you do so I planted some. They are doing really well in this heat hahaha. I need to make a plan for all these chiles other than just hot sauce.
2:20 "..because I think I'm cool".
I don't think anybody will deny that you're cool!
This man has triple seared my heart.
😂🤣😂🤣👍
Hope all went well with Michele ❤
They do a date night or something?
@alexlogan202 Chef John's wife, Michele, had knee replacement surgery a couple of days ago. Sending best wishes to the King of food dishes!
@@msgreen3135 Surgery went well, she's recovering, and Chef will be off for a while during recovery and PT.
Hugs to you both
This isn’t related to burgers but I’m going to make your Lasagna dish next week!
Hi John I hope your wife is fine and recovering. Cheers!!
I hope Michelle does as well as I did with my two knee replacements. After being very sedentary for 10 years with bad knees, I am now hiking for 8 miles in the mountains.
My mom just got a hip replacement and I am filled with hope based on your reply
Let's not forget there are plenty of ways to be active that are gentler on the knees than hiking! e.g. when I travel in Germany, it genuinely seems like everyone over the age of 65 has an e-bike and is using it to travel around the countryside. Swimming is a good low-impact option too. Be kind to your cartilage!
@@misisipimike8020 Hip replacement is a much easier and quicker recovery over knee replacement.
@@misisipimike8020oh my mom has her knee done and 2 months later she's swimming, walking miles. Same with my aunt and her hip, you'll be amazing how fast it is and how much happier she'll be
That's incredible! Good for you.
I'd be tempted to mix a little whiskey in with the beef.
And I was thinking the leftover salted whiskey could deglaze a pan of onions and mushrooms.
Ooooooo! ❤️💯🙏😎
Got a new hip in April and looking forward to this 4th of July now that I can stand and walk without pain. Shout out to Michelle and her recovery.
Thank you so much! I made this for my wife she LOVED it. I drank all the Whiskey and made her a triple or something Soy Sause burger! :)
There once was a burger so fine,
With whiskey that made it divine.
It was seared not once, but thrice,
Each bite was a roll of the dice,
In flavor, it crossed the line!
Amazing poetry 😊
Very talented 👏
How cool! Thanks
Did you here the one about the man from Nantucket?
I have chatgpt too
Chef John is the Richard Gere of your Triple Sear
Thanks so much for recipe and continued prayers for Michele.
I never understood why people pray for people who aren't well. They're that way because god wants them to be!
I don't think you've read your own Bible @@Kevin-ce6qn
Technique is everything . All this done on the least expensive BBQ known to mankind.
Expensive toys does not make a good chef
For sure. Do we need to fund a Weber for CJ?
@@mrkrag Yes, Brilliant. I'm still cooking on my $ 10 weber bought at a garage sale 30 years ago.
No cayenne? My disappointment is immeasurable and my day is ruined
😆 the old shakea shakea
I dont think I've ever seen a regular burrito on this channel. That is my food wish
Check out a Mexican cooks page u racist
I've been a vegetarian for nearly 30 years. When I see a video like this, it's like an ex-lover phoning me and saying, "Hey, how are you doing. It's me - meat. Remember how good I was to you? Do you still remember the things I did for you, something no Portobello mushroom could ever do? I'm still here. I've learned a couple tricks since you last saw me. Let's get together, sometime. Take your time, tiger." ❤
Best wishes from Vermont 🍁
Clever🤗
I am not vegetarian but I love impossible burgers they are tasty
My daughter feels the same way about bacon...
Will this work with maple flavor bourbon?
Could you imagine if it did?
Even after 30 years, you can't pass up an opportunity to tell everyone you're a vegetarian.
Oh my gosh!!! I’m already cooking turkey with the trimmings tonight and now I’m wanting this!!!! Tomorrow it will be mine!! Oh yes. It will.
Omg Chef John! Will have to do this for the 4th! Hope Michele is doing well after her surgery.
honest to god, I LOVE cooking videos. But your way of making every statement as a question makes this unwatchable. I tried for multiple videos. Why are you confused sounding when listing ingredients? This does NOT INSTILL any confidence,
Never heard of this technique, really excited and curious to try it
Can you do this on stovetop? Don’t have access to a grill😐
probably you're gonna smoke up your apartment on the required temp. you could try soy whisky basteing it until cooked through instead, or just ventilate really well
Chef John! Just wanted to say it's a delight to see you still making videos! I have been following you since my college days and 10+ years later here you are. You are a legend to me sir. You were my first chef to follow here.
Fortunately, being a vegetarian won't prevent me from enjoying the whiskey portion of this recipe.
Fake, non-alcoholic whiskey is indeed a real thing. Glad to say I've never tried it
I unfortunately have. It is unbearable.
“And I use avocado oil, because I think I’m cool.”😂😂😂
“You are the Richard Blais of whether or not your burger needs an extra whiskey glaze.” Brilliant! 🙌😄♥️
They actually do make "fake" whiskey - whiskey/other spirits that contain no alcohol. During dry January I bought a bottle of bourbon to attempt alcohol free old fashioneds and it was utterly disgusting.
Yum! Tomorrow's meal. 😋 Thanks for taking the time Chef! Hi Michelle! Appetite will be back soon. Wishing you a speedy recovery. ❤🙏🏻
I'm thinking that is ginger ale, lol. Love the sesame bun! Definitely a rotation add! Thank you Chef. Godspeed to Michele.
They do make fake whiskey....it's called Canadian.
Hey up there...just kidding 🤪
I’m glad I found this channel this morning, it’s a breath of fresh air in some regard.
Oops, I drank all the whiskey while watching this vid.
If we're cooking multiple burgers like this, do we want to replenish the whiskey and soy sauce for each burger? If not, won't the subsequent burgers have a different flavor than the first one? Like, maybe saltier?
I cannot understand how you got that burger to be medium rare after cooking it for so long…
Its refreshing to see a pub style burger in the current sea of content worshipping smashstyle
This is on the menu. My wife's a "well done" burger gal, so I think I'll be adding a sous vide session as step zero.
The don’t make fake whisky? Obviously never heard of fireball, crown apple/peach etc.
Edit: but after all, you are the Karl Urban of your liqueur masquerading as bourbon.
A Richard Blais shout out??? This burger nust be LEGIT!!!!
Although I'm not an alcoholic and know the alcohol cooks off, that -and the aforementioned steak- looks great.
Can you try triple searing something else yet again like -oh, I don't know- Chinese twice-cooked pork, but make it thrice-cooked pork? I jokingly call microwaved leftover twice-cooked pork as thrice-cooked pork. I don't mind if you make regular, twice-cooked pork though.
This recipe will be used this 4th July, Thanks Chef John. Happy Fourth.
Made this for my annual 4th of July burger. I don't have a grill so I did it inside. Man, did it smoke up my kitchen. I used Jim Beam and the whiskey flavor ended up very subtle. I did the soak and then the extra pour. It was quite a tasty burger. Had a nice crust to it. And it only slightly fell apart on the first flip. I had it with baked beans, and I think the beans would have been really good with a splash of bourbon.
Make sure to use fans and open windows
I was with ya until the mayo
Facts. I find mayo to be disgusting
try to serve it with an aioli made with black fermented garlic
Liquor Burger!
I really think adding a generous amount of honey to the whiskey would be a huge improvement. Most of what you are drizzling over the burger would be lost to the fire and this way you are giving it some volume with the honey. You can then use it as a glaze that will adhere to the burger and impart more flavor.
Onyl downside is that you use honey. Its not always appreciated to mix meats and sugar.
@@NarutoSSj6 You mean like ketchup on a burger, or BBQ beef, or honey cured ham, or brown sugar bacon, or maple breakfast sausage, or sweet and sour pork, or Mongolian beef...
Would / does this work with non-alcoholic whisky?
Gonna try it with my ground turkey recipe. If its half as delicious as the steak, it will be outrageously good. Thanks for posting, now go fetch something for Michele. :)
Yes there is "spiritless whiskey" out there.
Normally I don't like to guild the lily, but I really think that bun should be lightly toasted; or at least heated slightly.
I got some ground bison in the freezer that this technique is just screaming out for! Thanks Chef
That honestly might be a 10/10 burger
“What the heck was in that whiskey?!” - Dr. Steve Brule
Turns out Chref Johngus is just a dang hunk
"How solemn and beautiful is the thought that the earliest pioneer of civilization, the van-leader of civilization, is never the steamboat, never the railroad, never the newspaper, never the Sabbath-school, never the missionary -- but always whiskey!"
- Mark Twain
And burgers!
The only thing i would add is to depress the center of the patty when you form it (in the shape of a red blood cell) so that it will come out more flat when you grill it. Thats a Kenji Lopez-Alt technique, not mine.
Fake whiskey, if you’re going for American whiskey ((which you may be 50/50 based on spelling)though I know may be Japanese according to the inspiration video) is labeled as blended by US domestic brands. It only needs to be 20% whiskey and is largely marginalized by the whiskey community. You can find Canadian in the same boat generally with a few exceptions. Japanese whiskey however has its own categorization that is more complex to understand than even Irish categories. So as long as it’s not blended American, Canadian, or bottom shelf swill, this should be delicious.
P.S. I’m 1/4 Canadian so don’t @ me…. Well 1/4 Newfie… maybe I have this one coming…
Next time I expect a 40 of Olde English....Breakfast. And a nerf gun tucked into your waistband.
Instructions:
1) Sear the outside
2) Sear the outside
3) Sear the outside
Why do you sound constantly confused while teaching?
EDIT: I get it, emulating trump. I dont approve but you do you. Burger looks good
Chef John, I need your advice.
What is your Best ever recipe for Liver & Onions ???.
Fro. Someone who was scared by Liver & Onions as a youth.
Willing to try again. 🙏💓
Point of order chef John most whiskey is fake. What you can't fake is the alcohol, but the whiskey flavors and colors are frequently artificial. And I know this because I drink extremely expensive Scotch and extremely cheap Canadian
A Denny's restaurant near me serves a whiskey burger. I love it. So...did they steal your recipe or did you steal theirs??? Thank you for posting.
No cayenne?
Looks delish! 🤗
Avocado oil is MILES superior to vegetable oil. Took you long enough chef smarmy. Because I think I’m cool. You’re not too old or too smart to learn.
Question! If you’re doing multiple burgers and you add a bit more whisky so it doesn’t become TOO salty from all the salted burgers…is that fine? Or should one change out whiskey ? Thanks
Typically I think all hamburgers are cheeseburgers, but I’m hard pressed to envision a cheese for this. Maybe something unassuming like a little feta, or the opposite, the slightest brush of Limburger. Regardless that is an inspiring burger!
They actually do make fake whiskey! A restaurant I used to work at had these cheap plastic bottles that looked like a jack daniels knockoff, it was a mixture of 50% (or less) of whiskey and vodka + color and flavorings
I've been a fan of you channel for about a year or so. Recently I discovered a dish (new to me) Irish nachos. I panned down you videos up to the four year mark before I stopped. And I was wondering if you haven't made a video of this could you make a video of Irish nachos using a loaded baked potato theme? I think the loaded backed potato would be better for scooping up the nacho mix. Thank you in advanced. I subscribe but sometimes I don't get notices of your post. Thank you very much in advance.
That mysterious crevice will be a distant memory.
I miss you, Sandra
i tried this at home. The wife says it was the best burger she's ever had! Took a few liberties tho, Scotch Whiskey that had a bit of smoke and peat. And Black Garlic aioli instead of garlic aioli. Black garlic imparted a nice sweetness to balance the scotch.
Having got E-COIL from eating under cook hamberger, I would NOT eat this berger
mmmmm ecoli burger........please stop undercooking burgers, big difference in cooking a steak and burger
I don't know if I could actually bring myself to use whiskey for something like this, it's just too valuable a liquid to waste pouring it all over a wad of ground beef
Can’t see ever doing this. Not for hamburgers. Try just marinading the burger in both liquids.
This dude is loaded and rocks a 39 dollar grill from Walmart.
Any cheese recommendations? I'd guess a kind of saganaki cheese would be pretty good.
My wife dislikes pink inside of hamburgers.... what would be a good timeframe for each sear if the 2 minutes per side gives a pink middle?
You should pair that with a whiskey drink! I suggest Jack and Coke? Enjoy!
I can smell it through the screen. 😋😤
It does not work with regular sized salt.
INedibly salty even after wiping it off wit hteh whiskey
A highball would have been a very good choice as well.
While they don't have artificial whiskey yet, they do have artificially aged whiskey.
Give them time.
Oh boy they do make fake whisky. Either burns your gullet or makes you blind...
Your salt shaker has been cross contaminated. I’m surprised you have this many views
"I don't think they make fake whiskey" ...have you had fireball?
You have the strangest voice cadences. Completely bizarre
It looked good except for not being cooked enough. Burgers aren't steaks, they need to be cooked thoroughly.
Push dent with your thumb it stops ballooning of burger AND splitting or tearing
Game changer.....i wonder how this would do being seared in an iron skillet?
Could you feature a dish that uses fresh cayenne? I love the ground spice almost as much as you do so I planted some. They are doing really well in this heat hahaha. I need to make a plan for all these chiles other than just hot sauce.
How about making a sauce from the whisky and the soy sauce with all the nice meat juices inside?
Lol. Burger tartare.
Did you, at the least, give Michelle some potato salad and chips to go along with her burger?
You can tell it's fake whiskey when it doesn't cause a flare-up when splashed on hot coals. ;P
So sautéing the onions in a whiskey/soy sauce mixture would be over doing it then?
6:52 - Isn't garlic aioli redundant?
I'm assuming we're not using the good whiskey for this recipe...
will need to give this a shot, seems kinda blasphemous using whiskey like that, but will try.
Chef John you the man!
They doooooo make fake whiskey chef john.... its grape wine based 🤢
How does this not overcook? I feel like a burger turns into a piece of leather after four minutes a side.
Why not soak the meat in both sauces at the same time? I would be willing to bet the difference would not be noticed.