8 Grilled Burger Tips You Didn't Know You Needed
Вставка
- Опубліковано 26 чер 2024
- Get your free LMNT Sample Pack with any purchase at DrinkLMNT.com/ThatDudeCanCook Also try the new LMNT Sparkling - a bold, 16-ounce can of sparkling electrolyte water.
⬇️ Get my Cookbook ⬇️
Master in the Making E-Book-www.thatdudecancook.com/
Torch I used to light the grill - GrillBlazer Torch Use Code Thatdudecancook To Save 10%-grillblazer.com/
Kitchen Aid Meat Grinder (as seen in video) amzn.to/3RNPQDj
Budget Meat Grinder- amzn.to/3RLrdaw
Special sauce Recipe:
1 cup mayonnaise
2 tbsp ketchup
2 tbsp yellow mustard
3 tbsp Finley chopped dill pickle
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
Pots: and Pans
Le Creuset Enameled Cast Iron Shallow Round Oven- amzn.to/46hDmZj
Made In Cookware - 12" Non Stick Frying Pan- madein.cc/1023-thatdudecancook
Le Creuset Classic Cast Iron Skillet- amzn.to/464P5Kt
8" Aluminum Non-Stick Fry Pan- shorturl.at/egjD5
Cast Iron Square Grill Pan- amzn.to/3SqFVVl
All-Clad D5 5-Ply Brushed Stainless Steel Fry Pan- amzn.to/463KSa3
Made In Cookware - 10-Inch Stainless Steel Frying Pan- amzn.to/47i6Xm4
12 inch stainless steel sauté pan-amzn.to/47iGu83
Made In Cookware - 6 Quart Stainless Steel Stock Pot With Lid- amzn.to/3slv04G
Cuisinart 1.5 Quart Saucepan- amzn.to/45WlYZO
Le Creuset Enameled Cast Iron Saucepan- amzn.to/47mwbj8
Chinese traditional, carbon steel wok- amzn.to/3QNEwar
Tools:
Rubbermaid Commercial High Heat Resistant Silicone Spatula- amzn.to/3FKzfde
3 Pack Stainless Steel Whisk- amzn.to/3SqHbrx
Microplane Premium Zester Grater- amzn.to/3MxYAL8
KitchenAid Stainless Steel Utility Tongs- amzn.to/3sdc8Ff
Offset Stainless Steel Spatula Set with Wood Handle- amzn.to/3u92qUE
SPARTA Wide Brush With Nylon Bristles- amzn.to/3SLXaAX
Original Vegetable Peeler Carbon Steel Blade- amzn.to/47mSWno
Thermometer- www.thermoworks.com/thermopop/
12 Pieces Round Cookie Cutter Set- amzn.to/49rQUnx
Amazon Basics Multi-Purpose Stainless Steel Scraper- amzn.to/3tWCCem
Dough Scraper- amzn.to/3FOqejy
Mercer Culinary 7-8 Inch Silver Plating Spoon- amzn.to/3svK9QW
Kitchen Spoons- amzn.to/470B6GW
French Rolling Pin- amzn.to/46YwEIt
What is that scoop even for/name?
OXO Good Grips Multi-Purpose Kitchen Scissors- amzn.to/3SuzyRc
Vivifying Butchers Twine- amzn.to/47lW1Ec
Cuisinart Boxed Grater- amzn.to/40pxV9g
KitchenAid Gourmet Meat Tenderizer- amzn.to/40pzbZU
OXO Good Grips 3-in-1 Adjustable Potato Ricer- amzn.to/3QNVLbi
Melon baller- amzn.to/40nZAYd
Metal funnel- amzn.to/473J4PE
Hiware Solid Stainless Steel Spider- amzn.to/40H2gAp
Bellemain Fine Mesh Strainer Set- amzn.to/3FNzG6I
Zulay Kitchen Metal Lemon Squeezer- amzn.to/464ZTs1
Zulay Metal Lime Squeezer- amzn.to/47nrs0z
WHYSKO Meal Prep Stainless Steel Mixing Bowls Set- amzn.to/3sdfWX3
Benriner Mandolin Slicer- amzn.to/3FIYIUx
Random Items:
VacMaster VP230 Commercial Chamber Vacuum Sealer- amzn.to/463UhOT
Sous Vide Machine- amzn.to/464it3B
My Stupid Toaster- amzn.to/3QMcdbd
Breville coffee Maker- amzn.to/460AYFZ
My Knives:
Japanese knives and wet stones- japanesechefsknife.com/
Tojiro Bread Slicer- amzn.to/49rUkXp
Takeshi Saji Nature Series Gyuto, Quince Burl Wood Handle- shorturl.at/rwCR7
JCK Natures Gekko Series Chefs knife- shorturl.at/hlCLT
Hattori Forums FH Series Gyuto chefs knife- tinyurl.com/mwzhpafw
Misono Sweden Steel Series slicer- shorturl.at/AEKS8
Misono Molybdenum paring knife- shorturl.at/vBT16
Juvale Stainless Steel Meat Cleaver-amzn.to/49mzuc1
Fu-Rin-Ka-Zan Kurouchi White Steel Deba- shorturl.at/iDHZ4
JCK Natures Gekko Series Santoku- shorturl.at/bgiuw
Victorinox Swiss Army Cutlery Pro Boning Knife- amzn.to/46Z7zgR
JCK Special Combination Whetstone #1000/#4000 Grit- shorturl.at/cegvD
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission. - Розваги
If you ever feel like you're having a bad day just remember......I'm bald.
Me too friend, me too.
My brother is bald and we haven’t spoken in years
I started balding at 22.
A burger press and weighing out your burgers are good tips too.
Kinda sucker punching your bald brethren out there who are having a bad day. Disloyal.
Back in the 60-70s, Heinz would broadcast a commercial for its Worcestershire sauce with a recipe for the "Sizzle Burger," which was a golden-age version of what you've suggested. I've been doing this since I started cooking for myself as a teenager in the mid-70s. People thought I was weird back then-- but now it's mainstream.
Worcestershire sauce is the Blood of the Gods! Without it meat is just… well, meat!
I just want to point out you spelled wash your sister sauce wrong. That said I started grilling in my teens, these youngsters will never appreciate making their own meal
@@Tader6977 "Rochester Sauce." "Wash Your Sister Sauce." "Hey, Whush Dis Here Sauce?" Someday we may get a consensus.
LMAO. I used to grind beef for Whole Foods, and 2 things... 1) we never 'mixed' or 'worked' the ground beef. You grind it once, toss it back into the grinder and then grind out 1 lb at a time putting each pound into a tray before shrink wrapping the tray 2) by law, every pack of ground beef (whether fresh ground or prepacked) HAS to have the weight printed on the label. Also, it's illegal to include the weight of the packaging in the price (that's what the 'tare weight' is when you look at either the label or receipt). That weight is subtracted from the total weight. It's also illegal to even grind meat from different cases in the same grinder without sanitizing the grinder in between. That way if someone gets sick you can literally trace the meat back to the exact batch (and in some cases, the exact cow). That information is entered onto an internet connected device (usually a modified iPhone) and stored so that inspectors can reference it when they come in to inspect the store. Brisket is 70/30, Chuck is 80/20 and Sirloin is, usually, 90/10. Assuming you have equal amounts of each you're basically making 80/20. Do the math, 70 + 80 + 90 = 240, 240 divided by 3 = 80. Of course, there is some variation, but even if you were using a fat tester the composition would depend on which 'pinch' of meat you were testing. Also, if you grind Sirloin and it tests out as 89/11, then it's 85/15. You can't sell it as 90/10 even though it's as close as you can get.
I need to book mark this comment
Thank you. This guy was rambling about something he has no clue.
I used to be a fudge packer at the old fudge factory.
Excellent information, mate!
Best comment
Dude, I remember back in the day when you first started. Now look at you! 2mil subs!!! Gratz man! Keep it going!
ayo! thanks for sticking with us
@thatdudecancook for real tho!! Still enjoy the old videos too, learned a lot from you... thanks again
the number of cows in ground beef DIDN'T weird me out until now...
Lol sorry
Lol!❤
I eat turkey burgers but that comment does make me think.. that’s crazy lol
Buy a cow or half a cow from a local farmer and your burgers will always be from just one cow no matter how many different cuts you grind together.
So now the question is which tastes better? a one-cow burger from a whole animal butcher? or a genocide burger made from the whole herd?
Now that I'm typing this it's weirding me out as well.
What happened to your 50 states 50 plates series? You like stopped after 6 episodes.
Probably no views, etc. A lot of creators do that.
Congrats on 2M subs dude. You are Awesome!
You can pulse in a food processor - put the cubes of beef in the freezer for 25 minutes. 35 pulses, batch if needed.
If your ever having a bad day just remember this mans arch nemesis is a fridge. 😂
Thank you for seasoning those tomatoes. I know you didn’t show it but I noticed 😊
nerd
@@BlackJesus8463 🤓
I just love your video's. You seem like such a cool dude and you make sure everything is fun and simple. Please don't ever stop.
Thanks so much!
One tip that was given years ago is to always use TWO slices of cheese on a burger. It's never let me down.
Also a lot of raw onions fresh cut no-soaking is great on a cheeseburger.
Sonny tks for all the great cooking thru the years. Kudos to your entire team that puts it all together
I love the garlic/butter mix to brush on ...❤thankyou 😮
Love you Sonny! You have such helpful videos and great humor too!
i take 50/50 brisket meat and fat trimmings and add a trimmed beef heart (around 2 lbs of heart) which brings the mix to about 80/20. If youve never incorporated ground beef heart into your ground beef, its amazing. Beefy and healthy. Looks awesome too
Tip #1 - Also, stores can add fillers to ground meats, more commonly ground turkey, but it happens with all ground meats.
Never thought about how many different cows were in my burger before, now I can't stop. Thanks a lot, now I have to order a grinder attachment for my kitchen-aid. Okay, I've been considering one for awhile, this just helped push over the edge. This and a video on another channel that showed how to grind your own hot dog filling and use it to make smash dogs, lol.
Love all the tips, and this is the best cooking channel out there!
GREAT! Now I'm craving burgers! Love this channel!
Bro, you're making me hungry! YOU KNOW I LOVE YOU!
You're awesome! I knew a few of these but learned so much more. Thanks.
You are the man Sony my son is a young chef in the making and he always teling mee how he learns a lot from your chanel God Bless you and your family❤
Sonny is this generations Alton Brown.
If he is really into food preparation, get him the book "On food and cooking" by Harold McGee - it is one of the sacred kitchen books.
Congrats on 2M!🎉🎉 you know we love you and aren’t going anywhere!
Dale's Seasoning is a great soy based marinade that works in many applications where Worcestershire and soy sauce would be used. I have zero connection to whoever makes it, but it's on my short list of essentials that I recommend trying. Like Durkee's on a ham (or even a turkey) sandwich.
Love this! So much great information here! Thank you! Love that grill and grill lighter, too! 🥳🥳
It doesn't exactly freak me out, but it definitely crosses my mind! I've been grinding my own and it is a HUGE difference!
4:12 "I'm making sure I have one clean hand" *shapes burger with both hands*
Seriously though my hubby makes amazing burgers using this exact method but he puts a lil W sauce in the meat, I'm gonna get him to try putting it ON the patties next time!
I knew some of these, but the onion and umami suggestions are new. Thanks!
Oh man. I've seen both you and Guga spin that grill grate around to move the food between hot and cold spots. As a gas grill noob, I'm thinking someone needs to come up with a grate slide rail, so I too can move my stuff to be over the flame or not without having to pick it up. 😂
Dude, not only are the recipes on point, but I just binged on some and they are funny AF. Really enjoyed the content thanks for sharing. Just hit the subscribe button 🎊 🎉
Starting on the cooler side of the grill is a game changer , fresh ground burgers tend to fall apart on the grill. Thanks Sonny.
I always prefer your own grind, but supermarket meat is only… A 3 minute blend with the fat and lean, then we grind into a usually 1/8” grind and sometimes a 3/32” grind. Not usually over worked imo… I buy 80/20 all the time from work. It’s always perfect! Unfortunately for you, I only $.50 a pound haha! But still, grind it yourself with you choice of cut, is always better! Great video!!
Tried a recipe that used powdered milk mixed in with the hamburger meat and worked surprisingly well with leaner hamburger which usually results in dry burgers.
I’m going to start saying “I need to be alone with this” when eating something that tastes good lmao. Incredible as always❤️
Def just in your head but now in all our heads. Thank you.
Congrats on 2M subs my guy. Well deserved. I save brisket fat trimmings when I smoke one and mix that into my burger grind.
I love my KitchenAid mixer grinder attachment. I did burn up a couple gears using meat that was too frozen. I usually par freeze my meat after cutting it in strips.
Seeing the ground beef in the bowl made me a believer in grinding my own in the near future.
Considerable difference between homeground(fresh) and oversized (maybe) fresh store bought.
Great tips, didnt know the iced onion tip, i have a great store chain that makes an angus brisket burger that pops. But the soy, wooster tip is another thing im gonna try next too. Tyvm
I haven't been able to find any reliable sources for these questions and I'm really hoping you see this.... and yes I have a beloved KitchenAid too ;)
1: What speed do you use when grinding?
2: Which die do you use?
Congrats on 2 Million, totally deserved.
Once you form the patties let them sit in the fridge for at least an hour. Chuds showed me that. Helps them stay together.
Fantaboulous , that burger looks sooooooo good.....just what I am having for dinner
Thank you for all the tips and tricks, what I'm doing for a couple of years now is to add a little bit of blue cheese under the chedder or whatever other cheese Im using. Im not a fan of blue cheese, but a little bit gives such a great extra flavor to the burger.
The onion trick works really good on your stainless steel pans/pots as well. Makes them even more nonstick! Thanks Sonny! Maybe not so much as I am now craving a grilled burger LOL!
Dang! Made my mouth water and I had dinner!
Congrats on 2m subs.
Sausage lovers from around the globe thank you for the shout out.
Great video.
Look delicious! I need to get the BBQ out of the garage and start summer outdoor cooking! 🙂😋😎❤
It is a thing in my head NOW thanks to you 😂
Burgers look amazing
It's in my head NOW!
When you get a chance, can you do a video on how to do the Finley chop?
Sauce does slap. 👌
Dude can Cook!Thank You
Gotta grind my own burger meat and apparently I need to clean my grill with onions!? Yeah baby!
Dude, you've hit all the marks. Great for the 4th of July. I will nitpick by suggesting adding the salt just upon placing the patties over the grill. It will make for a looser and softer patty. Boneless chuck short rib is also a great sub for the chuck in the blend.
I shall be making my own burgers like this in future.
Hamburgers. Oh yeah!
Smokehouse Chef makes an excellent grinder attachment for the KithenAid, stainless steel and dishwasher safe!
Now how many animals in a pack of store purchased burger is in my head too. Well done, Sonny! 😂😂😂
Diversity Inclusion and Belonging... I want all of the animals in my burger.
There is nothing better than grinding your own proteins. Beef, Chicken, Pork, etc. My beef blend is usually Chuck, Brisket, and flap meat. And for chicken, boneless, skinless thighs, and Pork is shoulder. Good tips Sonny!
Great looking burger
This man is so dedicated, he trained in martial arts for 20 years simply so he could lay a proper beat down on his fridge
I’m drooling
About to be grilling this weekend and Im looking to repeating this tips like my own. But I will definitely tell them to subscribe in exchange for the clout!
First tip: grinding 0:19 ... if you don't want to do that it is absolutely fine ...
... and tip 1.) takes a 1/3 of the video (without advertisement) ;)
Thanks for not doing the veggies on the bottom of the burger atrocity. Some people evidently can’t wait to taste the lettuce 😂
Congrats on 2M!!
Not knowing how many cows are in a pack of ground beef has not only never weirded me out, but it never even occurred to me. Now I AM weirded out by it. Thanks DUDE. 😂
I use my food processor to make ground beef. I use the technique shown in America’s Test Kitchen titled “The Secret To Mastering Burgers, Sausage, and Meatballs”. I have a meat grinder, but I don’t use it anymore. It takes me less than five minutes to grind three pounds of beef and that includes the time to hand wash the food processor bowl and blade at the end.
0:53 Never thought of that before... Thanks, Sonny! Now, at last, I have something more to worry about. 🤔
Very good teks bro, ✌️
Hell yeah, excellent video. Also, I’m glad you got rid of that side camera 😂
I Love That Dude Can Cook Videos 🤍💛
'How many cows are in your burger', is in your head? Damn, now it's rattling around in mine!
1:06 It never occurred to me before but now I have something else to be on edge over. Thanks🙄
9:09 Yup, that's the ticket. I do this with my ribeyes as well. Of course I'll also add some wood chips, usually hickory.
Looks great, now I'm really hungry!
One tip...always toast the buns first, so you can always "plate" the burgers directly onto the bun...no juice (flavor) lost while resting this way.
Hey Sonny, did you ever experience the burger at Marin Joes when you lived in Sonoma county ? It's like no other !
I’ll take one!!
Hold the onions AND onion powder!!
2:43 Hey Dude...Those links are not for meat grinders. They're both for meat grinder _attachments_ to a Kitchenaid stand mixer.
There are full grinders for cheap on Amazon. Those just aren't them. And of course, one can always just use a knife if they're willing to give the time that takes...Hell, I've done it with a cheese grater before.
My son and I love watching the end of your videos against the fridge haha
On another note. I gather you live in Austin.(Me too) You and Bradley Robinson would kill cooking channels as a combination. Just saying ❤
Burger no bun club right here! Carnivore anyone? Just me? Okey.
It didn’t weird me out, but it does now!😂😂
"I need to be alone with this." 🤣
Glad you put onions on the burger I was going crazy
Does the crunchy raw onion trick work with lettuce?
Hope you are doing ok sonny, don't know if it's just me but you seem a bit off since you stopped the livestreams, and haven't seen marcus in a while. Love you brother, easily my favourite YT cooking channel ❤👊
Hi Sonny, what would the ratios be for the Salt Pepper & Garlic Powder mixture if you’re going to make a batch, is it all equal parts orrrrrr?
Got to cook them to well done, need to cook the MRNA out of it
1:05 - I like knowing that it was a group effort to bring me my burger! 😅
Nice, I think I'll look into a burger grinder thingy...
Maaatttee, do you have a rissole recipe?
I started grinding my own sausage and burger meat using a hand cranked mincer which cost me five quid from a charity shop (six bucks from a thrift store).
Wouldn’t it make more sense to mix the cubes of beef before you grind it, minimize the handling process afterwards?
Don't even peel the onion. Just slice the ends off and use those to clean the grill. Then throw them in on the charcoal for extra flavor as the meat cooks. Use the center of the onion to cut thick slices. Add olive oil to both sides and season with a different profile then you did the burgers. Add the onions to the grill about 15min before the burgers and continue to cook until the burgers are done. Flip them half way through. Add them on the burgers or serve on the side. Even my kids love onions this way. 🤘
Sonny! 2 million!!!!!
.....but I like the harsh punch I get from raw onions. Reminds me that I'm alive 😂
What size of grinder plate do you use for grinding burgers? Single or double grind ? Thanks!
You're a WIZARD - I know what's for dinner tomorrow!!!
Worchester Sauce isn't made from anchovies, it has anchovies as an ingredient.
Take Henderon's Relish, for example- it is identical to Worchester Sauce but from Yorkshire so it is superior.
It's ingredient list is identical sans anchovies.
_They are basically the same sauce though_
Summer arrived???? 😅 Here we r already getting in monsoon