The Science of Burgers and How to Make the Best Homemade Burger | Burgers | What's Eating Dan?
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- Опубліковано 16 вер 2024
- What's eating Dan this week? Burgers. Watch Dan Souza explain the science behind one of America's favorite foods and learn the secrets to making the best homemade burger yourself. Comment below with a food you'd like to see Dan explore!
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What's eating Dan is my favourite series on UA-cam.
Thanks for being a fan!
Same
@@AmericasTestKitchen
I’m disappointed that 99.9% of this video was about the meat portion of a burger. I’m a 30-year long vegetarian, so I eat either Gardenburgers or black bean burgers when I make a burger. I was hoping to learn what else you recommend besides the “patty” part of a burger that makes burgers so mouth-watering good. : /
Instead all you did for toppings was ketchup, onions, and a slice of gross processed American cheese. Weak! Wtf.
@@anti-ethniccleansing465 I’m disappointed that you thought a video about burgers was going to somehow be about veggie burgers. And what makes burgers so “mouth watering good” is that they’re made with meat; it has nothing to do with the toppings.
The Maillard reaction, which he explained, is essential to any burger, whether it’s vegan or real.
Great, not only do I have to grind my own meat when I was thinking my store bought 70/30 was good. But now I see I've been using last years texture analyzer and I need to update.
Swaggercat
Ask your butcher to grind it for you. They usually have very efficient equipment. I always choose beef parts then let them gtind to preferred texture.
Ask your local butcher of you can borrow thier texture analyzer to while your there.
@@kbptrinh That is if you can still find a butcher :(
Its sad isn't it. I agree. Some of the cooking techniques are revolutionary but not sharpening your knives and looking for pat on the head is really sad.
Keeping up with the Jones's
I dunno how you guys are funded, but this is the kind of thing I would Patreon.
They're funded by various cookware companies, the national science foundation, and viewers like you. Thank you.
If you want to fund them just wait until their videos that judge products and buy through their links..
Also just watch all their videos, that funds tons because the more people who watch the more advertisers pay..
There’s a third option... find a butcher that you trust (very important) and let us grind it for you. Don’t waste your time with specific muscles just ask for the fat to meat ratio you’d like. Fresh trim is an excellent mix of muscle fibres to start with and we can lean it out or fatten it up as per order.
Thanks for the tip!
Finally, ATK figured out the right recipe for a vid. Dan, good title phrase, bringing in some history and expertise. Good work, glad you guys kept experimenting and keeping at it! Competition in this area has gotten more fierce lately and I've been really happy to see you responding by experimenting with new formats!
Please tell us what the "fatty flavorful tough cut" of meat was chosen to grind in the food processor - and if it was ground coarsely or fine. It sure did look good! (I watch America's Test Kitchen and Cook's Country all the time. Love the shows - and Dan - you are amazing!) Would love to know how you started with all this culinary stuff and ended up with the best food publisher and TV shows ON THE PLANT! Keep up the good work! Robert
Dan is a nerd about burgers. And that’s why we love him.
Love the production quality and editing!
Thanks for watching!
I really like this new series. Dan is informative without giving too much information so I feel I can't handle the science behind it all, although some graphs of the chemical structures can spook some people (I may or may not be one of them). In general, the editing is pretty good, with photos and old videos (congrats to whoever had to research this). The presentation is concise, but not rushed. I'm looking forward for the next videos 😋🍔🍕🍲
Thanks for your feedback! We're so glad you're enjoying the new series. Tune in this Saturday for the second episode!
@@AmericasTestKitchen I love the science behind your guys recipes and I'm glad you guys stuck with it.
He should have used that high tech machine after he cooked the burgers too though
Either way, more science is appreciated by most peoole who cook, because we don't just want to know the what, we want to know the WHY.
The WHY helps us use it on other dishes too, on top of being interesting
Dan makes me happy 😁
Me too.
Dan makes me hungry!
they're starting to take youtube seriously now. good job. a little more scientific food channel is great. if you can go more in depth it will be better.
I would like to see them add more on the quality of the ingredients - or maybe they think that's too much to actually get into the health of the meat. etc. - or not PC. I've never seen one yet that talks about grass fed, grass finished beef, ethically raised pork, organic veggies, farmers market quality and freshness over your basic supermarket offerings. I mean they even say to use "vegetable oil".
@@jayerscios
I am still gobsmacked to see millions of cooking channels still recommending to cook with vegetable oil, when we all know vegetable oil is terrible for us, and this has been known for eons at this point.
Also, this is the comment I just wrote in the main comment section:
I’m disappointed that 99.9% of this video was about the meat portion of a burger. I’m a 30-year long vegetarian, so I eat either Gardenburgers or black bean burgers when I make a burger. I was hoping to learn what else you recommend besides the “patty” part of a burger that makes burgers so mouth-watering good. : /
Instead all you did for toppings was ketchup, onions, and a slice of gross processed American cheese. And nothing special mentioned about the bread used or how to prepare it (i.e. toasting it with butter spead on it). Weak! Wtf.
@@anti-ethniccleansing465 👍👍👍
Dan, I have been telling people for years to make your own and they look at me like I’m crazy. I’m not trying to take anything from you. Great info and to the point. I just feel like you making this video makes it legit and you helping people with truth. Thanks for posting.
I agree with you. I grind my own. Even stuff that is lean, I'll add butter to make it juicier and add flavor. Butter burger anyone?
I have been watching America's test kitchen for years and have always enjoyed it ( although I Really wish there was less sad attempts at lame humor) But this really stands out as one of the best things I have seen with this show. Dan, you did a great job of explaining things about hamburger that I didn't know about and you did it in a very intelligent, organized way. This episode should be the new bar that other episodes are measured against. You and the rest of the folks at ATK have a great day.
Wonderful to hear, thanks for your feedback Victor!
Do you really expect us to grind our own meat?
Deborah Rice, this is Victor. Were you asking Dan if he expected you to do your own meat grinding or me ? I have been puzzled by your reply. If it was in fact for myself my response is that I frankly don't give a damm what you do. And so you truly understand I don't mean that to be mean, it's just that I personally don't care what others are willing to do when it comes to cooking. I will be investing sometime this winter about $4000 to purchase a custom made offset smoker. Would I expect everyone else to do the same? Of course not. But back to the meat grinder, there are sooooo many reasons to own a grinder. Make your own sausages, grind your own meat without having to make a trip to the butcher ( processing you're own deer after the hunt is a big money saver for us hunters ) So for some of us we can't think of not having a grinder, but you don't have to. I hope that answers your question and I hope I didn't insult you or hurt your feelings while replying. Have a great day.
Hostile! I would think the average home cook would not have the time or interest in grinding their own meat. And just to be clear, I am not being cheap about buying it; I simply would consider it a waste of money (to each his own). In the future, I would be more cautious with your "I dont' give a damn" comments. Seems very unfriendly, even with your advisory. TBH, I thought I was directing my Q to Dan and ATK, but thanks for your kind response.
Deborah Rice So like I had said, it was confusing because your comment was on my comment section. Next I always stand by what I say. But if you read all of what I said I was simply being honest, I would thinking you would appreciate that instead of lying to you. I don't need be concerned about how others cook just like others don't need to be concerned about how I cook. It's a wonderful world and part of what makes it wonderful is our differences. If you don't want a meat grinder than by all means don't get one. I don't recall anyone telling you you had to get one. Dan was pointing out what you could do with one and that's what I was doing also. Now for example I don't have a pan pacifically for making crepes,because, well , I don't make crepes. But if I really was into making them I probably would get one instead of making due with flipping over one of my skillets in a make shift method. Anyway, I hope that you have a great day.
What I want to know, is how he cooked that burger without it raising/swelling in the middle. I usually put a small divet in the middle and use a weighted cast iron flat iron thing to keep the pressure on the burger.
It doesn't swell because it isn't finely ground and therefore not dense.
Whilst I never enjoy my beef burgers cooked to med-rare as I do my steaks/filets, solid point on the rest of the video. 1 min of DIY can make 95% difference on the final product.
W H I L S T
These are the apex cooking/recipe videos for me. Well done. Thank you. Couple this channel with Food Wishes and that's all I really need.
I'm enjoying these in-depth vids. Kind of reminds me of Serious Eats in format and that's a good thing!
Dude! I love that you include Legit Science in your videos 😍
i would benefit from a closer look at in home grinding, what to do, what not to do, and what good and bad look like so i can differentiate
Pro tip. Don't form patties, quickly roll a meatball, and do the smash technique. On a flat grill or even grates is the best burgers I've ever consumed. Do it.
Good info. I use a couple different meats in my meatloaf, and I grind some coarse, some medium and some fine. The fine grid meat helps hold the larger pieces together. To make it all "lighter," i.e., not tough but still sliceable for sandwiches, I mix all the ingredients in my stand mixer on low with the paddle. It's very light and you have to pour it into the loaf pan, but it makes a great meatloaf sandwich, which, TBH, is the only reason I make meatloaf to start with. ;) So, not only the grind but, as you say, not packing too firmly.
What ate Dan? I haven't seen a new video from him, on MONTHS!
I've recently gotten really into doing the smash burger thing. Double downing on that maillard reaction at the expense of juiciness seems like a solid choice when most of the things traditionally put on burgers can easily make up for it anyways. Throw some nice tomatoes on there and you got all the juice you need, otherwise pickles or condiments can do the job!
Not that I wouldn't love to try your burger, great video!
OK, last night ground beef for the first time. Used ~60% chuck, 40% short rib. Used a coarse grind. Cooked in a ripping hot carbon steel pan. Best burger I have ever eaten. Meat, when ground smelled and looked so fresh. The high-fat content made the burger the juiciest I have ever eaten. Never say never, but I just don't see me ever purchasing pre-ground meat again.
You have found the light! And try adding some pork meat too, especially if using lean beef. It's a good combination. And I've found a fine grind works best, otherwise it can produce a tough burger.
Yummy and now I am going to try grinding my own. Thanks for sharing.
Dan is such a great teacher. Like Alton Brown, can get a little too much science over my head, but great at explaining WHY
Dan, your videos are the best!
Awesome editing! It's been so long since your first "Science of Cooking" videos, and watching your career has been incredible to see how far you've come! We love this stuff 😆
The potato bun is an unheralded pleasure!!
david nussbaum Yeah and the Hawaii Rolls. Gotta' go to the store... Bye.
Love the video format and included information, though I don't think I'll ever like my ground beef medium rare.
Kate Winner nope. I don’t like my ground beef medium rare. Also, simpleSock said that ground beef, not beef. Ground beef does not have great texture when it’s medium rare, and since it is ground, the outside is mix with the inside and the whole thing is contaminated with bacteria unlike steak. I really love medium rare steak, but not medium rare burger.
If you ground your own beef its pretty good. Most people dont have a grinder, but a food processor is just as good 👌🏾
When I was growing up, everyone got their meat from the butcher. He would slice off a cut of beef customer's choice) and grind it to specification in front of you. He'd also make recommendations based on what you were going to do with the ground meat. It was a magical time!
Bravo!! Thank you Dan 🌷✅
These videos are so much fun to watch, and Dan is a great host!
125 degrees internal goes against every other source I've seen, including us fda recommendations for safety. Please explain.
I think this is because you're grinding it yourself, reducing the chances of food-borne pathogens. That said, 125 is rare. I'd go closer to 135 myself.
the 80's was great...nice burger tips
I left watching because of Christopher Kimball. When he was around you could feel the unhappiness of the kitchen staff. Glad he's gone so now I am back.
There's a Thai man in Bangkok that has a very small restaurant where he makes only hamburgers. There's like a year waiting list to get in and he only serves like 15 burgers a day. He uses tri-tip cut with the grain, frozen, and then ground with a Kitche Aid mixer. The meat strands are perpendicular to the cutting blades so as to get a consistent grind. He does a bunch of other detailed steps to get a great burger. You pay what you think it's worth. Zero if you're not satisfied. A very unusual business model for a restaurant. Look into it.
Love your short quick posts...Keep up the Great Work !!! i do try your recipes and they are great...
Best cuts of meat? Best combination of cuts? Ideal % fat? Visual/ textural cues for coarse ground (vs. medium or finely ground) meat? Heavily worked muscles produce a ton of flavor, but what are these compounds? The peach analogy is super helpful. Dan is a great host but the episode is ambiguous: not quite cooking how-to, but not science-heavy enough to answer pertinent burger questions. Interested in episodes on deep-frying and wok cooking!
I unfortunately agree. Too many editors and researchers spoiled the soup, perhaps.
You can buy freshly ground meat from most super markets which have a meat counter (at least over here in Europe), or alternatively from a butcher.
So this is the first time I watched an add all the way through, brought me to your channel and I’m subbing
Just discovered Dan Souza's videos although I have watched him on ATK where he more subdued. I binge watched his videos last night. Funny & oh so informative. Also, a must watch is his appearance on Moth Radio. Such a mensch.
that was an awesome format looking forward to more
I love your shorts. They're awesome. I do find the music seems to compete with Dan's narration. Softer music or No music past the intro would be best.
Love the way this video was done. More like this please. Love the science. 🙌🤭😃
Oh my god, this is probably one of the greatest videos your channel has ever published
Seriously?! This is the comment I just wrote in the main comment section:
I’m disappointed that 99.9% of this video was about the meat portion of a burger. I’m a 30-year long vegetarian, so I eat either Gardenburgers or black bean burgers when I make a burger. I was hoping to learn what else you recommend besides the “patty” part of a burger that makes burgers so mouth-watering good. : /
Instead all you did for toppings was ketchup, onions, and a slice of gross processed American cheese. And nothing special mentioned about the bread used or how to prepare it (i.e. toasting it with butter spead on it). Weak! Wtf.
@@anti-ethniccleansing465 I mean I said it was the greatest the channel had published, not that it was the greatest video ever made. The usual quality of the uploads on this channel is way lower than this, so of course this one stood out to me.
@@spacecorgi3074
Well I wasn’t suggesting that you said it was the greatest video ever made, but if this is the best video the channel has ever made, then that speaks volumes about the quality of this channel in general.
@@anti-ethniccleansing465 I'm talking about production value here. So yeah, it does speak volumes about the quality of this channel in general.
I always learn something from Dan! Thanks!
I learned that I would like to eat a burger.🍔😋
ya makin' me hungry!
Just picked up a meat grinder for venison burger and like the tip of giving it a quick freeze. I'm sure I'll get into home ground beef as well.
What is the meat to grind? Does he use a blend? How to get 80/20 at home?
Great video, more details would be helpful
I clicked on this video hoping that a burger was going to be eating Dan, not the other way around.
I never knew that. The burger looks delicious. Awesome video bro!
What I consider the 4 parts of a burger is the patty, bread, pickles, and sauce. By pickles, you can use lettuce, onion, pickles, ginger, tomatoes, or something of that category. That's what I think a basic recipe for a burger is.
what cut of beef would you recommend to chop/grind at home? love this video!
Great video.. I have to try this. I just started processing my chicken for chicken burgers so same process and I done!! thanks love the channel
What type of roast did you use for the homemade burger. Would you please go into more detail concerning how different roasts would end up as a burger? Sometimes when I am at the meat counter, I am overwhelmed with all the different cuts, and don't know which to use for what recipe. If you would please simplify the selection process, as only you can, with a witty way of remembering, I would GREATLY appreciate this. Thanks Dan!
I actually like the thin burgers at White Castle. They taste better than thick burgers.
Enjoying Mar 2020, and I'll be enjoying this video in 2030 ATK and Dan Sousa ROCK❣️
Very informative. Thanks Dan!
Te amo Dan. I love burgers and grind mine in the processor too
Very nice👌👍🌷🌿
Would have liked to see the analyser compare the cooked patties, but cool vid!
Food processor? No way, Boston boy. I use mom's old tin plated crank grinder clamped to the kitchen table. Mostly chuck roast and some short rib meat for deeper meaty flavor, yum.
I always watch your guys is show love it
This burger makes my mouth water.
I've learned to put a divot in the top of the burger to account for expansion in the center of the patty, but it doesn't seem you did that here. Why? Why? Why?
Love the new direction of atk. Keep it up!
That was an awesome video. I now need a burger. Thanks
Great video.
I've wanted to justify grinding my own meat for burgers. Thanks to Dan, I can make this a reality without the fluff!
Daaaaaannnngggg, now I want a burger 😉👍
I am totally crushing on Dan!! 😍😍😍😍😍😍😍😍😍😍
Why is the footage so choppy when they apply transitions/layers to the clips? All the moments when titles are applied over Dan, the footage of him drops to like 5fps. Someone at ATK needs to check their render settings...
Enigmatic Gamer I’ve noticed something similar with the TV show. The wide shots are filmed at 24fps, but the overhead shots on the pan or mixer or whatever is shot at 30fps. The difference in smoothness is pretty jarring.
Wonderful video TYVM
Love these videos Dan. Can you do one on sushi please?
Thank you-- great video
I am a Dan fan!
Great Video!!
Awesome show!
Solid videos
It seems like all my Dan videos that pop up are 3 years old. Not too old of course. Still good.
i wish this channel was all Dan all the time
Looking for more specifics on which fat to keep vs fat to cut out and toss. Love these burgers but frequently find an unchewable piece of fat.
“I don’t have the expertise...” says the guy wearing a denim shirt :D
Dan, thank you for the help and lesson. However, I am not a big fan of under done beef. I like my beef well done. (I don't like the flavor or taste of blood...) Who, by the way, made medium rare the general doneness of beef? This is a real question, not a knick pick... Thank you Dan, ATK & CC😊😊😊😊
What are the best cuts for grinding? Thanks! Love your work Dan and atk.
Chuck roast
Did you tell us what types of beef to start with to cube and make our own?
For someone who is really space limited, is it possible to grind up the meat and make into a bunch of patties to be frozen and used later? Or would that completely defeat the purpose?
What about mixing in brisket or rib meat?
Great clip. I’m a little suspicious of the ‘thumbs down’ crowd.
Are they, perhaps, those folks working the meat counter at the local food store and have an axe.......oh wait......I meant a cut of meat to grind?
Dan, you never told us which grind of meat (large, medium or fine) was the best. We have a meat grinder at home and have found that the large grind produces tough hamburger. I'm assuming you found the smallest grind is best for burgers.
I also read somewhere (on ATK I think) that salting the hamburger before shaping it into a patty makes for a tough hamburger. Salting the outside while it cooks will avoid this and provides good flavor.
Large grind is best for burger. Make sure it's cold when you grind it. Most important is to have 20 - 25% fat. Agree on the salt, but use kosher flakes.
Go Dan!
I made a burger that was 93% lean. It was so lean that it burned before it cooked. I had to add a pat of butter to add enough fat for it to cook right.
This is such a great video. Why, oh my God!, why did you put "Merrican Cheez on that great piece of meat? Medium aged cheddar! Swiss! Heck, even some Munster, Colby, or Monterey Jack. So many choices besides mortal sin.
Those cheeses break. American is Cheddar / Colby. You're just being a snob. If you really want to snob it up, try Gruyere which won't break.
Gruyere is a great choice, as are many other cheeses, such as bleu. But I believe you're misinformed. Cheddar / Colby is NOT American cheese. American cheese (at least what Dan put on this burger) is bits of waste cheese emulsified in vegetable oil. So yes, I'm a snob. Why would I (or anyone) go to the trouble to grind my own beef, grill it to a perfect medium rare, then put waste cheese on it? Just sayin'.
Does freezing the meat before putting in the food processor negatively affect the flavor at all?
So out of the two burgers at the end, which one was better? I don't think he said.
impressive explanation. Now you need to delve into that "American cheese" Should you really be putting that product on the quality burger you have just made?
I agree; he went to all that trouble about sodium citrate to make the cheese melt, just like American cheese does already. But he mentioned you could make cheese sauce with it which is useful. The video needs better scripting (AND better sound quality).
I really wish there was a comparison between cooked store bought ground beef and cooked home ground beef. I don't think it's that fair to compare raw meat, as it doesn't have to directly relate to the cooked texture.
But if your raw meat doesn't have the right properties, your cooked burger won't either.
why miosin is sticky? cuz actin-myosin connection is broke if ground?
OK, I'm hungry now.
Sometimes, I like to curl up in bed late at night, turn on Fox News (Hannity), and let those juicy McDonalds cheeseburgers make love to my taste-buds. No, wait, that's President Trump who does that.