🔴 GET YOUR C-WORD SHIRT AND GIVE TO CHARITY AT THE SAME TIME!!! ➡️ Remember - 100% of the profits go to FEEDING AMERICA'S COVID19 RESPONSE: bit.ly/2UUellg Thanks everyone 🙏🏻
Ok Sam. I made this burger for my Dad last week and he said, “That’s the best fu**ing burger I’ve ever had in my life and I’m 75 years old!” My whole family is now obsessed and ask me for them all the time. Great recipe!
Sam, this comment is gonna hit hard, but i want you to know how much you and your sons videos bring me joy for hours on end while i am receiving my chemo treatment. Your videos are soothing and they make me so excited to go home and eat and to keep my appetite up for my health. Just yeah from the bottom of my heart, im truly thankful.
I’ll bet his videos make you hungry when the chemo tried to keep you from eating. Sam’s channel is medicine. Praying for you man, kick that disease to the curb, and we’ll go grab a burger sometime.
@@emberd-l795 He was talking to the show host. As around 18:37 Sam mentions the patty's composition being 33/33/33. cbski is talking about sam rather than penney
Sam....YOU are the man! I love the way you cook. I love how you explain WHY we do or don't want to do something. I love your personality. I love 'most of your food choices. And... I love how passionate you are. I guarantee you, we're going to go to the butcher shop, get some prime cuts of meat, and make these burgers. My husband is a burger fiend, and I just know he'll be making these from now on. THANK YOU, SAM! ❤👍
That looks amazing. Our Kitchenaid meat grinder turns up tomorrow. I know what we're doing with it. :) Also, I always wanted to know. With the onions. Is it 'carmelized' or 'caramelized'?
Hey Sam, just made these a few hours back using the recipe. Tasted really good. The sauce is the big deal. Would be repeating these during any potluck or BBQ dinners man. Thanks!
@@Rizadassalchipapa I made these burgers 🍔 this evening and they were AMAZING! The flavor of the sauce is what makes this burger dynamite 💥. Sam the cook did NOT exaggerate when he said this recipe is so good. I did not have: • Japanese mayonnaise • spicy mustard • yellow cheese So I used what I had in the kitchen & adapted a few things. Here's what I used: • Helman's mayonnaise • Dijon mustard • Mozzarella cheese • Red pepper flakes • Fresh parsley I did everything the way he showed in the video, added red pepper flakes on top of the melted cheese & sprinkled a pinch of fresh parsley on top. That's it! Don't add ANY other sauces or veggies (lettuce, tomato, etc.) The caramelized onions on top of the patty & the sauce on the bottom of the bun make this burger SMASH 💯🎉 I HIGHLY RECOMMEND MAKING THIS BURGER 🍔🔥💥💯🎉😁😁
I watched this for the second time after about 2 years ago. Great stuff. Just want to point out that that brisket cut is from the point of the brisket not the flat. The point has a much higher fat content which is why it will make delicious burnt ends as well but that would be on the smoking channel.
I was watching this while relaxing, having a beer. I almost spit my beer out onto my monitor when you spread the butter on the buns with that knife!!! Another one I've gotta try. Looks incredible.
I'm guessing you know that's ok. I've had the same thought about other people's cooking video's. Sam even tell's you. All that matter's is that it takes good .
I actually just made a trip to my grocery store to purchase these ingredients because of your video. My local Publix butcher was more than happy to grind brisket and short ribs for me. Now I have to figure out how to equally smash them together without a grinder. Great channel
Don't know how much this helps you, but you can chop your meat pretty fine, and make patties out of it without a grinder. Don't use a blender, that would be just madness and you’d be left with paste, but you can make a burger out of chopped meat. Throw it in the fridge for an hour to firm back up and stick together. Happy cooking!
if you're using all three of these meats, cut them all up ready for the grinder. Then simply alternate grinding all three: a strip of sirloin, a strip of short rib, a strip of brisket. And so on, until it's all ground. Then all you have to do is lightly hand mix all three in the bowl at the end. You don't want to handle the mixture too much, and you don't want to grind again, for best results.
I'm a big fan of cooking. To be completely truthful, Sam's comment about cooking like this at home really hits home for me. It's hard to resist the temptation of going out to order a burger when I know I can make something far superior. I can totally relate to this sentiment on so many levels. Oh, and speaking of cooking, do you happen to know what kind of mustard was used ?
I was curious about the mustard too! Took a screenshot of that segment in 4K, but still couldn't make sense of the logo. After using some photoshop tools I could finally read these words: this very hot french mustard...". I Google Image searched these words and voila: It's Philippe’s Hot Mustard (available online in the US).
2023 fall season and making burgers. Figured I would check UA-cam like every other person on earth!! You kinda had me at moist. Still not sure that’s allowed but love the channel.
Sam, thanks for the awesome videos. I served 21 years on active duty in the Air Force and another 22 years as a senior civilian in the Navy and I want you to know that there's nothing wrong with a civilian rendering a salute out of respect for the flag or military personnel or military formation. It's certainly not required, but it's neither forbidden nor inappropriate! Salute away whenever you hear those "sounds of freedom!" Keep up the great work!
@@TruthSeekerNC What Freedom is this fool talking about . Maybe you can answer that as obviously you can't provide any prove your god ID true and mine is not .
Looks amazing! I was really curious about the mustard used so I took a screenshot of that segment in 4K, but still couldn't make sense of the logo. After using some photoshop tools I could finally read these words: this very hot french mustard...". I Google Image searched the words and voila: It's Philippe’s Hot Mustard (available online in the US).
Pre-covid I sublet a kitchen in a bar and my burgers were praised as the best in my small-ish city. This guy's burger gets some things very right that I have not seen anyone else on YT do. Bravo!
@BURGER FEVER nope. But we had some similarities. Somethings not so much. But I'm willing to bet his is probably one of the better home recipes/methods you'll find on here.
@BURGER FEVER it is great. TBH I was more minimalist than he in preparation. I wanted to be able to taste that beef flavor. I had every combination that you could make on a burger but not as much of it. It was the side dish, the wingman to the meat, not a competitor. For home use its best to find a butcher shop. This combination is like $12/lb at whole foods. If you source it well you can get it down to about $7-8 but you will have to grind yourself and maybe remove bones from short ribs yourself. (Its not hard or even too time consuming once ya get the hang of it)
I made a burger similar to this last weekend ( both days!! ) just using 80/20, his homemade ranch, grilled onions&mushrooms on a grilled pretzel bun and YES! It was the best burger I've ever made! I grill year round unless it is raining really bad and have been grilling as a major hobby for about 16 years and I learn ALOT from Sam! The guy is legit!!
What would be cool to see in the future is a price breakdown of everything. Like when you show the brisket, on the top right corner you can add $15 and a little “cha-ching” sound. It would just be helpful to see how much everything costs, if it’s not too much extra editing.
@@bayareajokester9456 not the editing is what's worrying me but the people literally b*tching about prices - 'we' saw this with other shows. There are places you can get brisket for "xy" and beef for "yz"!! The meat he ground does make like 4-6 whole burgers, or even double, I'm sure!
Ehhh I feel like it would take away his style of videos that we're used to. If anything, it would be nice to make a playlist like lockdown munchies, but for people who are on a budget. If you're not on a serious budget, the whole price breakdown thing is unnecessary, especially because meat and other food prices vary quite a bit. There's a show called Struggle Meals and that is solely based on quality cooking for under $2 a plate.
This is about the 100th recipe from Sam I’ve made for the kids in the extended family. I’m famous now because they think I’m a great cook, but I always give Sam credit. BTW, Sam, as a veteran, I can confirm it OK to salute any time you feel the urge. And, it’s sincerely appreciated!
I’m in the Army. I first discovered you while serving at the 10th Mountain Division at Fort Drum. The very first recipe I cooked of yours was this recipe. I had to improvise with the burger patty with regular 80/20 beef, but it came out amazing! I used your recipes to feed a ton of troops in the barracks and even some of the married folk from my unit (the boozy candied bacon was a huge hit). I’m now married, and my wife and daughter have enjoyed countless meals I’ve cooked from your channel; from your enchiladas to your breakfast burritos; along with some of the troops in the barracks. Thank you for your amazing recipes, entertaining videos, and your inspiration to get me back in the kitchen. This #samsgiving2020 I am looking to give meals to my Soldiers in the barracks, my family, and those in need. Thank you again for everything you do.
@Tectonic I appreciate your response. You are correct in which I have not seen combat; which most military folk would call me a POG (for those reading this comment, that’s personnel other than grunts, grunts being infantry). I also appreciate the fact that you took the time out of your schedule to reply to my comment with a response such as yours. I do realize that not seeing combat can be seen as not serving in the military, but many have served faithfully while wearing our nations colors, have NOT seen combat, and have retired honorably doing so. I come from a long line of military service members in my family, and I am still proud to serve my country in the fashion by which I do so. Remember, Jesus loves you, and I hope you have a very Happy Holiday season. God Bless.
@Tectonic no harm, no foul. Thank you for your support. I honestly didn’t get the reference, or couldn’t recall the reference. I also wanted to show some people who would see this comment thread that love and gratitude is a better response than getting upset. Happy Holidays!
I was reading your reply and you take me way back when I was 15, 16, and 17 years old living next to a fellow I called red who started out as a drill instructor but didn’t end up running the mass holes on Fort Wayne right Alaska. This man was constantly cooking baking and making food all over the post not only in those Miss Hall’s that he ran but for special parties and such. I learned a lot from him and went to culinary arts myself and on the cafeteria snack bar. I salute you for all you do! Sorry I’m using voice over because I have since lost my site. I’m waiting for a keyboard for my phone. I can’t believe they they make a keyboard for a phone so I can just type!
I just made this - I’ve made a ton of burgers but hardly ever grind my own meat. I only used sirloin and brisket but the difference between standard mince and the stuff I ground myself is night and day. Never had a smashed burger retain so much juiciness a tenderness when eating, it was almost melt in the mouth. A fair bit more expensive but worth it. Good thing I bought extra to make tomorrow!
I love the fact that that this is so simple. Thank god. That’s how you let a burger shine. Usually people add tons of unnecessary stuff to make it fancy but not you.
Great content! All of it! BB v3 suggestions 1) put grinder attachment in freezer 20 minutes before grinding. 2) use 50% chuck and 50% brisket remove loose fat and silver skin. 3) cut your strips half the thickness you showed so that you can feed both a piece of chuck and a piece of brisket side-by-side at the same time eliminating the need to mix later. And you get a perfect mix! 4) place on a tray a slice of chuck. Add on top a slice of brisket. Freeze the tray for 10 minutes. (do not freeze longer or you will break the gear in your KitchenAid). 5) I like potato buns (they are “not dry”). Heat the buns in a fry pan with a lid. Place the bun insides down and immediately cover with lid. The fry pan will toast the insides (so condiments do not make the bun soggy) but the lid will trap the steam warming and softening the outside of the bun to perfection.
Thank You for finally addressing the left over meat in the grinder. I've seen so many cooks grind their own meat, but no one ever has addressed the wonderful left over meat in the grinder parts... Sam You ROCK !!
I feel like Max is this frail child like Oliver Twist, just watching Sam make all this awesome food and eat it himself in most videos. Love the ones where Sam gives some to Max, but sometimes it’s like “this burger is so awesome. Here Max, would you like a grilled onion?”
Best burger I've made and I only had regular ground beef to work with. I had to use pepperoncini's instead of pickles, but it still rivaled restaurant burgers. Thanks so much for this recipe!
Love your videos! You are hilarious. On the other video I saw with the UFO burger, I couldn't figure out where to find that press that you were using and no matter what I was searching on Amazon, nothing that was like it showed up on my search. Can you post a link to that?
🔴 GET YOUR C-WORD SHIRT AND GIVE TO CHARITY AT THE SAME TIME!!!
➡️ Remember - 100% of the profits go to FEEDING AMERICA'S COVID19 RESPONSE: bit.ly/2UUellg
Thanks everyone 🙏🏻
Is your Knife still coming out in June?
Yeah but where's the bacon? Still not the best if it doesn't have bacon. But looks bomb af tho!
Smash that like! For full release!
SAM THE COOKING GUY could you make Aria Con Pollo?
SAM THE COOKING GUY I meant Aroz Con Pollo. Damn auto correct
What’s up guys, can you do either leg of lamb or steak tartare?
Ok Sam. I made this burger for my Dad last week and he said, “That’s the best fu**ing burger I’ve ever had in my life and I’m 75 years old!” My whole family is now obsessed and ask me for them all the time. Great recipe!
I had a similar experience with my family, insane
🤣🤣🤣🤣🤣
You grinded brisket sirloin and short rib?
Sir Cartier Yes sir I did, and it was amazing!
Love making burgers for the family but you become a victim of your own success when you have to make them all the time.
Bruh I'm still laughing at the fact that man's wiped his mouth with a WHOLE ASS PAPER TOWEL ROLL
went to comment section only to see if i was the only one who noticed haha
I lost it and my wife thought I was crazy
Its kinda his thing
You must be new here haha
It's a sweet move. Lately I've been wiping myself with a whole ass roll of tp just to show how rich I am.
Sam, this comment is gonna hit hard, but i want you to know how much you and your sons videos bring me joy for hours on end while i am receiving my chemo treatment. Your videos are soothing and they make me so excited to go home and eat and to keep my appetite up for my health. Just yeah from the bottom of my heart, im truly thankful.
Stay strong!
Godspeed, Sir.
Absolute king, keep going strong
I’ll bet his videos make you hungry when the chemo tried to keep you from eating. Sam’s channel is medicine. Praying for you man, kick that disease to the curb, and we’ll go grab a burger sometime.
@@saltydawg8988 it’s honestly the best medicine! Gets my mouth watering for when I come home, MAKES me wanna eat!
33% sirloin, 33% brisket, 33% short rib and 1% bread
Oh yeah lmao that’s not quite 100% there Sam
cbski how so?
33+33+33=99+1=100
@@emberd-l795 He was talking to the show host. As around 18:37 Sam mentions the patty's composition being 33/33/33. cbski is talking about sam rather than penney
Ember D-L Yeah but that’s not what Sam said
half sirloin, half brisket, half short rib.
Who’s watching while hungry af
Me 😭😭
Hungry and lockdown
yup, stomach growling, mouth watering, a tear rolling down my cheek
Grinding the meat now player.
im eating a burger while watching ;)
I was already addicted to your channel but the pause to listen to the sound of freedom just increased my respect for you 1000%. I'm former Air Force.
America F-Yeah!
That crust on the beef is INSANE!!! I seriously don't understand how you got such a good crust
It's 9:05 AM... and I soooooo want a burger!!
THAT BURGER!!!!!!!!!!!!!!!!
Apparently every burger Sam makes is better than the last.
Just Leave The Nuts Hangin Out UHHHHH! Just left the nuts hanging out!
cuz hes a liar
Your name tho
His burger leveling up skills are too high that's why.
That’s the goal. Always try to outdo your previous performance.
I swear he’s the only one I’ve ever seen grab the whole roll of paper towels to wipe his mouth 😂😂 love it
LA beast does it all the time too lol
@@afterthedeciple I was just going to say that lol
Omg ikr this man is such a good cook but If i met him i would beat him with a roll of paper towels
I read your comment and a few moments later he wiped his mouth and shit, I literally laughed out loud 😂
That's how chefs ball out..versace napkins😂😂🔥🔥🔥🔥🔥
What is the round flat top you use? It looks great
The fact that he uses the whole roll of paper towels to wipe his mouth ruins me every time. Love it.
"Bring the 'M' word back" [MOIST]
Alejandro Fontes this makes me moist. 😜
This shld be a shirt 😂
Or bring the wetness!
his hair is 'M' too
Alejandro Fontes hell yeah
30 seconds in and I am reminded why I watch this channel.. "We're gonna start with.......what the hell are we gonna start with...?"
Thanks Laura 😂🙏🏻
I legit lol right there
www.ebay.com/itm/402242277073
Now that’s what I call entertainment
@HangGlideTube Slivers!
Sam....YOU are the man!
I love the way you cook.
I love how you explain WHY we do or don't want to do something.
I love your personality.
I love 'most of your food choices. And...
I love how passionate you are.
I guarantee you, we're going to go to the butcher shop, get some prime cuts of meat, and make these burgers.
My husband is a burger fiend, and I just know he'll be making these from now on.
THANK YOU, SAM! ❤👍
That looks amazing. Our Kitchenaid meat grinder turns up tomorrow. I know what we're doing with it. :)
Also, I always wanted to know. With the onions. Is it 'carmelized' or 'caramelized'?
guys i made this burger and it literally cured my depression
Faking depression be like
@@memeguy6637 Ever heard a joke mate? Sarcasm?
Congrats bro
@@TharunRPrakash the dude is gate keeping what depression is and isn’t, I doubt he’d know the difference between a joke online and in real life.
sign me up then
This man holds for the sound of freedom, and wipes his face with a whole role of paper towels. Fucking subbed.
cracked me up so i did the same
He's magnificent! I got my whole family watching STCG vids! 👊🏼❤
God bless our sense of liberty
😂🔥🔥
This is a top tier comment 😭😭😭😭
@@dandycoxcomb5813 why you no like jets ? are you a commie ?
Hey Sam, just made these a few hours back using the recipe. Tasted really good. The sauce is the big deal. Would be repeating these during any potluck or BBQ dinners man. Thanks!
From 1 to 10, how would you rate it?
How is the flavor?
@@Rizadassalchipapa
I made these burgers 🍔 this evening and they were AMAZING! The flavor of the sauce is what makes this burger dynamite 💥. Sam the cook did NOT exaggerate when he said this recipe is so good. I did not have:
• Japanese mayonnaise
• spicy mustard
• yellow cheese
So I used what I had in the kitchen & adapted a few things. Here's what I used:
• Helman's mayonnaise
• Dijon mustard
• Mozzarella cheese
• Red pepper flakes
• Fresh parsley
I did everything the way he showed in the video, added red pepper flakes on top of the melted cheese & sprinkled a pinch of fresh parsley on top. That's it! Don't add ANY other sauces or veggies (lettuce, tomato, etc.) The caramelized onions on top of the patty & the sauce on the bottom of the bun make this burger SMASH 💯🎉
I HIGHLY RECOMMEND MAKING THIS BURGER 🍔🔥💥💯🎉😁😁
@@Rizadassalchipapa
A BIG HUGE 10 !!!💯💥🔥🍔
@@narrowgates7895 the taste of meat how tasty is it?
Every time I watch Sam and the boys. No matter how full I am. I have a sudden craving for anything they make
I never get this kind of inspiration to cook like this until its 3 am
It’s exactly 3:00 AM and I feel the same way 😂
so it's not just me then?
4 of a kind???
2:30 am and thought the same lol
Yup same here lol. I ain't going to lie though.. I've made full course meals at 3am lol
Notice the ‘best burger ever’ doesn’t have a dang salad on top take notes people 😂😭
Amen.
Salad
Lettuce?
what..
In n’ out makes a pretty dope burger with “salad” on it. Most any chef agrees.
I watched this for the second time after about 2 years ago. Great stuff. Just want to point out that that brisket cut is from the point of the brisket not the flat. The point has a much higher fat content which is why it will make delicious burnt ends as well but that would be on the smoking channel.
I was watching this while relaxing, having a beer. I almost spit my beer out onto my monitor when you spread the butter on the buns with that knife!!! Another one I've gotta try. Looks incredible.
Guys I made this and it was absolutely unreal. Best burger ever.
Why is this top comment?
@@ayeayexdv8724 Paid
I did too - amazing
LMAOINMEMPHIS no trust me it probably is, I made sams other one and if this one is any better than it truly is the best burger
Can you tell me which 3 types of meat parts used here ..
I didn’t even have 100% of the ingredients so I just made it as close as I could and it was still the best burger over ever had
I'm guessing you know that's ok. I've had the same thought about other people's cooking video's. Sam even tell's you. All that matter's is that it takes good .
Does this hamburger taste better than the shake shack ones?
better than any burger chain?
I actually just made a trip to my grocery store to purchase these ingredients because of your video. My local Publix butcher was more than happy to grind brisket and short ribs for me. Now I have to figure out how to equally smash them together without a grinder. Great channel
Don't know how much this helps you, but you can chop your meat pretty fine, and make patties out of it without a grinder. Don't use a blender, that would be just madness and you’d be left with paste, but you can make a burger out of chopped meat. Throw it in the fridge for an hour to firm back up and stick together. Happy cooking!
Lovely, great combination of the beef. That's the key 😊
“If it isn’t moist, you’re not doing it right!”- Ron Jeremy
The Leftist Mind Reader reader oh, prime example why that word is despised
www.ebay.com/itm/402242277073
I just wish this comment would stay at 69 forever LMAO
“Ron Jeremy what are you doing here? Macaulay Culkin? Hitler? KEEP YOUR HANDS OFF RON JEREMY HES A NATIONAL TREASURE”
That’s what she said.
21:42
Everybody: Toilet paper is very rare these days
Sam: Hold my kitchen roll.🤣
if you're using all three of these meats, cut them all up ready for the grinder. Then simply alternate grinding all three: a strip of sirloin, a strip of short rib, a strip of brisket. And so on, until it's all ground. Then all you have to do is lightly hand mix all three in the bowl at the end. You don't want to handle the mixture too much, and you don't want to grind again, for best results.
I'm a big fan of cooking. To be completely truthful, Sam's comment about cooking like this at home really hits home for me. It's hard to resist the temptation of going out to order a burger when I know I can make something far superior. I can totally relate to this sentiment on so many levels. Oh, and speaking of cooking, do you happen to know what kind of mustard was used ?
I was curious about the mustard too! Took a screenshot of that segment in 4K, but still couldn't make sense of the logo. After using some photoshop tools I could finally read these words: this very hot french mustard...". I Google Image searched these words and voila: It's Philippe’s Hot Mustard (available online in the US).
@@andreastschig6905 thanks for sharing
“Full release, add the cheese, and have a happy ending”... 😂😂😂😂😂
😂
PEDOPHILIA IS DISGUSTING, AND IS NOT FUNNNY.
Hesh there was no mention of pedophilia... you’re disgusting, and not funny.
Imagine being in lockdown with this guy cooking all these amazing dishes
u would get so fat
If I had a genie I would wish for that. My other three wishes would be to be in Hawaii and Amazon Prime delivery with an endless account credit.
Imagine being Sam’s neighbors and smelling all of this!
Chef May I or you could wish for endless wishes
Yes when I'm hungry and I don't know what to eat I watch this channel to give me inspiration
2023 fall season and making burgers. Figured I would check UA-cam like every other person on earth!! You kinda had me at moist. Still not sure that’s allowed but love the channel.
"Let's cut this kid down the middle." I believe it was King Solomon who first made that declaration.
Jason Becker solid
Bruh. Epic
Jason Becker Props!!!
literally weird that he would say that... why are you cutting "kids", and eating them?
i laughed hahahahah
6:32 "remove the dough hook, because we don't KNEED it" ayy
Thinking, leave the hook in to do the mixing for the second grind
@@TheMrpiggyboy nah would trash the grind up I reckon
Sirloin, short rib, and brisket all 1/2 lbs best combo for homemade burgers
Thank you the combination was what I have been looking for, agin thank you !
“Just put it in, and grind.” - Sam The Cooking Guy 2020
69 likes, buddy.
*Damn* he got there before me...
Its 1am and I'm headed out to source these ingredients and make it happen.
That's the spirit! 😂
Did your butcher give you a weird look when you asked for the ingredients?
@@Sawatter1974 He'd be like "brah, its 1 am and the only type of meat available at this hour is my own"
@@dragontamer561 yeo what
@@dragontamer561 yo
quite possibly my favorite STCG video ever
Love your videos and personality.... advice..... best overall knife to use for a moderate budget????
He's got a Mongolian grill in his backyard? Okay, I'm jealous.
Evo grill! they are super cool, also SUPER expensive
if u look closely i think he has two?
He has like 4 grills in his backyard we’re all jealous I think 😂😂
Sam, thanks for the awesome videos. I served 21 years on active duty in the Air Force and another 22 years as a senior civilian in the Navy and I want you to know that there's nothing wrong with a civilian rendering a salute out of respect for the flag or military personnel or military formation. It's certainly not required, but it's neither forbidden nor inappropriate! Salute away whenever you hear those "sounds of freedom!" Keep up the great work!
What Freedom are you talking about exactly ?
Thank you for your service!! 🙏❤️🇺🇲
@@TruthSeekerNC What Freedom is this fool talking about . Maybe you can answer that as obviously you can't provide any prove your god ID true and mine is not .
@@sarahann530 what are you crying about exactly?
@@sarahann530 How many drugs do you mix with your alcohol per day? lol
I’ve never ground my own beef but every time I see you do it. It looks so approachable.
I had no idea…never again will I buy ground beef. Between the sauce and onions this is pure perfection. Thanks for this.
“Just put it in and grind” -Sam the cooking guy 2020
"Hold for the sound of freedom.." never change Sam. Never change.
Looks amazing! I was really curious about the mustard used so I took a screenshot of that segment in 4K, but still couldn't make sense of the logo. After using some photoshop tools I could finally read these words: this very hot french mustard...". I Google Image searched the words and voila: It's Philippe’s Hot Mustard (available online in the US).
You're a god. Bad thing I don't live in the US. But I will look up the ingredients, thanks!
Hydrated is the word you’re looking for
20:25 power move, whole roll wipe.. that was alpha AF
He's been doing this for years and to this day it still cracks me up.... Don't even understand why this is so funny lol.
Because it's so over the top and he does it so casually 😂
it’s his bread and butter move
Flexing
"We'll take off the...6:34 dough hook, 'cuz we don't knead it"
First time here, enjoyed the video and lessons. Thanks.
Pre-covid I sublet a kitchen in a bar and my burgers were praised as the best in my small-ish city.
This guy's burger gets some things very right that I have not seen anyone else on YT do.
Bravo!
did you make sam's burger?
@BURGER FEVER nope. But we had some similarities. Somethings not so much. But I'm willing to bet his is probably one of the better home recipes/methods you'll find on here.
@@garrett6064 How tasty is the mixture of the 3 meats?
@BURGER FEVER it is great. TBH I was more minimalist than he in preparation. I wanted to be able to taste that beef flavor. I had every combination that you could make on a burger but not as much of it. It was the side dish, the wingman to the meat, not a competitor.
For home use its best to find a butcher shop. This combination is like $12/lb at whole foods. If you source it well you can get it down to about $7-8 but you will have to grind yourself and maybe remove bones from short ribs yourself. (Its not hard or even too time consuming once ya get the hang of it)
@@garrett6064
between shake shack and sam's which one tastes better?
I made a burger similar to this last weekend ( both days!! ) just using 80/20, his homemade ranch, grilled onions&mushrooms on a grilled pretzel bun and YES! It was the best burger I've ever made! I grill year round unless it is raining really bad and have been grilling as a major hobby for about 16 years and I learn ALOT from Sam! The guy is legit!!
Righteous brother!
Wwe jey uso Jimmy uso
What would be cool to see in the future is a price breakdown of everything. Like when you show the brisket, on the top right corner you can add $15 and a little “cha-ching” sound. It would just be helpful to see how much everything costs, if it’s not too much extra editing.
That is a lot of editing like to add in but once you have a template for things like that its less time consuming
Abyssinia Empire not really takes 1 click and then type that you want. Total of 3 clicks for adobe premiere. For the basic stuff.
@@bayareajokester9456 not the editing is what's worrying me but the people literally b*tching about prices - 'we' saw this with other shows. There are places you can get brisket for "xy" and beef for "yz"!! The meat he ground does make like 4-6 whole burgers, or even double, I'm sure!
@@bayareajokester9456 It isn't really any editing at all. Also did you miss the plane in the beginning. Clearly editing wouldn't be an issue.
Ehhh I feel like it would take away his style of videos that we're used to. If anything, it would be nice to make a playlist like lockdown munchies, but for people who are on a budget. If you're not on a serious budget, the whole price breakdown thing is unnecessary, especially because meat and other food prices vary quite a bit. There's a show called Struggle Meals and that is solely based on quality cooking for under $2 a plate.
hi this looks awesome!!! question, is the brisket meat from the point or the flat part of the brisket? thanks!!!
That burger looks so darn good 🤤
This is about the 100th recipe from Sam I’ve made for the kids in the extended family. I’m famous now because they think I’m a great cook, but I always give Sam credit. BTW, Sam, as a veteran, I can confirm it OK to salute any time you feel the urge. And, it’s sincerely appreciated!
Thank you for your service
Thank you for your service 🙏
Haha ikr I was failing culinary school. I used his jambalaya recipe on my final and my instructor was so impressed she gave me a good score
Thank you for your service !!
Thank you for your service
This episodes title should have been: “Sam Can’t Think Of Words!”
Wow you really got em that was so funny too funny to laugh
Should of been titled "talks too much"
Made these with ground beef I had left over.😋
Next step grinder and Sam’s beef combo. I can’t imagine what I’m in for.
Where has this channel been my whole UA-cam life?
Not sure what got me goin more, the meat grinder montage or the F-18 fly over 🤔 🇺🇸
5:13 _"Let's make the onions a little butter"_ has to be the best Freudian slip, ever.
I made this tonight and this burger is absolutely delicious. The best burger I've ever made. Thanks Sam!
Is it the best hamburger you've ever tasted?
say ong
This is hands down the most buzzed episode ever
"Hold for the sound of FREEDOM please". I love you Sam.
www.ebay.com/itm/402242277073
“30% sirloin, 30% short rib, 30% brisket”...I’m guessing the other 10% is love? ❤️
8%love, 1% salt/pepper, 1% that bread he shoved in the grinder 😂
I was expecting 10% bread
Common core math.
Lol 😂
10% fat
That cross-section was 🔥.
So cute with your KitchenAid!
“We’re gonna make them a little butter and add a little better. Because better makes everything butter.” I’d wear that😂😂
"Don't freak out, just put it in, and grind." wise words my friend
Noted
HAHAHA. Wise words indeed.
69 likes. It must never change
... that's what she said
@@kellyspoolhall761 nobody laughed
The Tom Hanks of cooking. This looks great.
Besides missing lettuce and tomato, it looks amazing! Those two veggies would make this thing absolute perfection. :)
New T-shirt "The ass side of a burger looks better"
-Sam the Cooking Guy
I like it!
he clearly likes it
@@theknifeguy9513 agreed
get the royalties!
THEKNIFEGUY56 Everson Taylor did not expect any callmecarson fans to be watching Sam the cooking guy. Jeez Carsons fan base is huge.
Btw the mayo he’s using is kewpie(Japanese mayo) makes a big difference
And possibly brioche buns?
Sam's progressive cooking is like Apple iPhone marketing. It's the best we've made so far!
I’m in the Army. I first discovered you while serving at the 10th Mountain Division at Fort Drum. The very first recipe I cooked of yours was this recipe. I had to improvise with the burger patty with regular 80/20 beef, but it came out amazing! I used your recipes to feed a ton of troops in the barracks and even some of the married folk from my unit (the boozy candied bacon was a huge hit). I’m now married, and my wife and daughter have enjoyed countless meals I’ve cooked from your channel; from your enchiladas to your breakfast burritos; along with some of the troops in the barracks. Thank you for your amazing recipes, entertaining videos, and your inspiration to get me back in the kitchen. This #samsgiving2020 I am looking to give meals to my Soldiers in the barracks, my family, and those in need. Thank you again for everything you do.
@@gamingwithsniper7355 thank you for your support!!
@@haircules2366 thank you for your support!!
@Tectonic I appreciate your response. You are correct in which I have not seen combat; which most military folk would call me a POG (for those reading this comment, that’s personnel other than grunts, grunts being infantry). I also appreciate the fact that you took the time out of your schedule to reply to my comment with a response such as yours. I do realize that not seeing combat can be seen as not serving in the military, but many have served faithfully while wearing our nations colors, have NOT seen combat, and have retired honorably doing so. I come from a long line of military service members in my family, and I am still proud to serve my country in the fashion by which I do so. Remember, Jesus loves you, and I hope you have a very Happy Holiday season. God Bless.
@Tectonic no harm, no foul. Thank you for your support. I honestly didn’t get the reference, or couldn’t recall the reference. I also wanted to show some people who would see this comment thread that love and gratitude is a better response than getting upset. Happy Holidays!
I was reading your reply and you take me way back when I was 15, 16, and 17 years old living next to a fellow I called red who started out as a drill instructor but didn’t end up running the mass holes on Fort Wayne right Alaska. This man was constantly cooking baking and making food all over the post not only in those Miss Hall’s that he ran but for special parties and such. I learned a lot from him and went to culinary arts myself and on the cafeteria snack bar. I salute you for all you do! Sorry I’m using voice over because I have since lost my site. I’m waiting for a keyboard for my phone. I can’t believe they they make a keyboard for a phone so I can just type!
I just made this - I’ve made a ton of burgers but hardly ever grind my own meat. I only used sirloin and brisket but the difference between standard mince and the stuff I ground myself is night and day. Never had a smashed burger retain so much juiciness a tenderness when eating, it was almost melt in the mouth. A fair bit more expensive but worth it. Good thing I bought extra to make tomorrow!
I made this today. The burger was so good I couldn't believe it came from my kitchen. LOL
@@txdave2 so would you say its really worth buying the more expensive beef and grinding your own meat?
Tubby Custard His comment literally says “worth it”.
Pickles and the sauce are the magical ingredients for the burger.
"this sauce should go on everything" lists 3 different types of sandwich 🤣
I love the fact that that this is so simple. Thank god. That’s how you let a burger shine. Usually people add tons of unnecessary stuff to make it fancy but not you.
"Just put it in, and grind" ... that should be a shirt in it's own.
Sounds like a dirty joke to me 😆
😆
bahahaha!!
That's what he said.
Great content! All of it!
BB v3 suggestions
1) put grinder attachment in freezer 20 minutes before grinding.
2) use 50% chuck and 50% brisket remove loose fat and silver skin.
3) cut your strips half the thickness you showed so that you can feed both a piece of chuck and a piece of brisket side-by-side at the same time eliminating the need to mix later. And you get a perfect mix!
4) place on a tray a slice of chuck. Add on top a slice of brisket. Freeze the tray for 10 minutes. (do not freeze longer or you will break the gear in your KitchenAid).
5) I like potato buns (they are “not dry”). Heat the buns in a fry pan with a lid. Place the bun insides down and immediately cover with lid. The fry pan will toast the insides (so condiments do not make the bun soggy) but the lid will trap the steam warming and softening the outside of the bun to perfection.
Half moons? About the onion discussion? 😅 love you guys!
Thank You for finally addressing the left over meat in the grinder. I've seen so many cooks grind their own meat, but no one ever has addressed the wonderful left over meat in the grinder parts... Sam You ROCK !!
Brother, as a 21 year vet. A salute is always okay. Continue with the awesome videos.
How funny. I started with my hamburger bun dough and set it to rising...
but you do you!
I feel like Max is this frail child like Oliver Twist, just watching Sam make all this awesome food and eat it himself in most videos. Love the ones where Sam gives some to Max, but sometimes it’s like “this burger is so awesome. Here Max, would you like a grilled onion?”
I’m not upset, I’m just disappointed that Sam didn’t make one Carol Baskins reference while using the meat grinder.
Sam: ‘Here’s my grind. 30% Sirloin, 30% Short-Rib, 30% Bridget’. The real secret is that he only makes 90% patties🤣
Bridget was a nice girl :( its a shame she had to go in the burger.
🤡
In all fairness at the end he tells you it's 33 33 33
33% Sirloin, 33% Short-rib, 33% Bridget, and 1% bread
@@rd3188 that bit that fell in was stressing me out
Best burger I've made and I only had regular ground beef to work with. I had to use pepperoncini's instead of pickles, but it still rivaled restaurant burgers. Thanks so much for this recipe!
Just got a flattop and enjoying it so much, smashburgers are a requirement!!!
I could totally see you playing the ‘Freddy Krueger’ role Sam.
( Freddy Krueger voice ) Make those shitty burgers boi! 🤣🤣
He's not Freddy Krueger?
This man needs his own show in TV! I love watching and making his recipes. Never fails.
Now i am obsessed with this burger recipe and i make these burgers whenever i get the chance
❤
Love your videos! You are hilarious. On the other video I saw with the UFO burger, I couldn't figure out where to find that press that you were using and no matter what I was searching on Amazon, nothing that was like it showed up on my search. Can you post a link to that?