Boiled Hamburger Recipe? | Pete's Burgers Copycat | Ballistic Burgers
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- Опубліковано 19 лют 2022
- Who would ever boil a hamburger? Pete Gokey, that's who! Pete started his burger stand in Prairie du Chien, Wisconsin in 1909! It has been a family owned business ever since, which I think is very cool. I decided to try and make one of Pete's famous boiled hamburgers and I think i did a pretty good job! Check out my video.
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#PetesBurgerStand #RegionalBurgers #BallisticBurgers ballistic burgers copycat burger recipe - Розваги
When I tried this technique myself, I used a little beef broth in the water to mimic the day long poaching water. Easily the beefiest burger I’ve tasted. Try it.
@Turaglas I had about 1/2 cup of broth and 2 cups of water for my frying pan.
I tried it as well. I didn't think the burger was any better or worse than a hotplate, maybe a jot more shrunk, but the onions were great, which was a surprise. Who'd of thunk boiled onions would be so great?
I had that exact same thought just before i scrolled down and saw your comment
I was just thinking about "what if you seasoned the water?" but that sounds phenomenal. I already use beef broth making loosemeat sandwiches, I oughtta try it here.
3:01 my first thought exactly.
The combination of beef fat and onion juice in the water would mean by the end of the night you'd effectively be poaching burgers in french onion soup... and something about that statement makes my mouth water.
113 years and still open for business. That's remarkable! Waterburger! Thanks Greg, cheers!
@Terry Gunzales
"Waterburger!"
I saw what you did there!
Now that’s a waterburger
Growing up in Prairie du Chien and enjoying Pete’s burgers myself since 1974, I want to thank you for this video! I used to deliver the fresh bakery buns to the hamburger stand (trailer) in high school. My family was so jealous that I had a key to the stand! Everything you presented in the video was as accurate as I recall. (However, for the decades that I’ve enjoyed the burgers, the three condiments are: ketchup, yellow mustard, and brown mustard. I’ve never recalled creamy horseradish as ever being an option.) That aside, this is a great video of “copycat” Pete’s burgers!
This is based on a video from Wisconsin Foodie. After watching that one is how I found this, you would probably enjoy it.
Thanks for sharing your fun little story
This brings me back to my elementary school days. One of my favorite lunch time items was the cheeseburgers, and I always wondered what gave them their classic taste. So one day due to some disciplinary decision from the higher ups, I was forced to work in the school cafeteria for a week helping to clean the kitchen. On the first day, I was mopping the floor and came upon a very large square pan sitting on the stove filled with water and soaking burgers. I asked the cook what it was all about, and he told me this is how they prepare and preserve the burgers. He would grill them lightly on the flat top and then slide them into the simmering water until someone ordered one. I still love those burgers and make them for myself alot. Great video Greg!!!
So what kind of elementary school were you in that you were relegated to KP duty? LoL
@@acfueler09 a lot different than the ones today, it was 50 years ago ;)
Haha, "higher ups"... you mean, adults?
There is a place in named Wedl’s burgers in Jefferson Wisconsin. It’s been around since 1916. Same technique, same small building. Pretty good for !
The beauty of a great burger is always that it's about as versatile as anything I can imagine making. So many meat ingredient options, cheeses, condiments, bun types, etc. To each his/her own but I'm with you... I'm going to continue to make mine outside of the bath tub!
I wish more people realized how much versatility there is in a burger.
close to a white castle,at white castle the have a container of onion and water and the spread that on the flattop,white castle has 5 little holes per patty helps them steam faster
This reminded me of a diner from the DDD series. The place had a burger box that had rectangular boxes that they steamed burgers and also had a tray that had melted cheese.
Ted's in Connecticut. Steamed cheeseburgers is very popular in CT. Greg has done a video on those (specifically from Ted's) on this channel already.
Back when I was a kid in the seventies I used to get burgers like this at football matches (soccer for my American cousins). At the bottom of the stands in front of the pitch were dotted sellers who had burgers, hot dogs and onions all sitting in hot water baths (bain marie like). Don't know how the burgers were originally cooked but they didn't have any crust, were always moist and tasted great.
It was because of these sellers that I developed my taste for lots of onions on everything as well.
Pete's burgers are delicious!! They're tender and full of flavor, especially if you like onions. It's always fun to talk with everyone around you while waiting in line for a burger out of the little shack across from Stark's, where you can buy booze, guns, and a boat!! Merica!!!!!
We’ve been making these steamed Pete’s style burgers for years now and experimented some. It’s not really that much different then how White Castles makes a burger. A few tips that might help someone trying this. First do put some beef broth and onion power in the water before putting in the onions/beef. The onion/beef flavoring at Pete’s develops and intensifies throughout the day so this accelerates the flavoring process if your just cooking one set of burgers. This is controversial but we put a very quick sear on the burger first before steaming and find it adds that extra layer of flavor. We steam the bun after flipping the burger by putting them on top of the patty WhiteCastle style. We like Potato or Kaiser buns but any good quality Fresh/soft bun will work. A slice of American cheese won’t ruin these so don’t be afraid to add a slice for the cheese lovers. Keep the toppings simple. Ketchup, horseradish sauce, mustard like Pete’s offers. Also we’ve found that about 1/3+ pound makes a nice size patty. Smash down to about 3/4ths inch for a nice thick burger and pile high with the onions. Cut your onions very thin and cut more then you think you’ll need. They cook way down so about one medium onion per 2-3 burgers
Greg, I would love to see you go on a US burger tour and vlog it! Would be really cool.
I've been loving the burgers & regional burger history you've featured lately, hope this one stays off the lost burger list for many years to come
I hope so too. I know the great grandson took over not too long ago. He seems to have a lot of passion for the family business.
Actually similar to White Castle. Pour the water and hydrated onions on the grill and then lay out the burgers. Buns go on top ajar to hold the steam in which cooks them moist and faster.
That’s what I said 👍
There's nothing like a 10 sack of White Castles at 2 am on the way home from the bar.
These are very close to steamed meat patties in Cantonese cuisine; glad to see someone in the States came up with a similar idea!
Boiling and poaching food is universal technique. No one culture can claim credit!
never heard of it and its mindblowing to know that the family bussniz is there since 1909, if that isnt Burger passion than what is, awesome burger,it sure does make me want one
Glad you made it because I wouldn’t have imagined those could be good. Great video!
Thank you for your time. Great channel. Good time spent.
Thought I’d pause this creation to say I’m in love! A moist burger is a good burger! Different but good as they say!
Love from Australia 🇦🇺 Greg!
Cooking hamburger in water always adds extra flavour.
it best to cook them in a pan, till they brown, let them cook down with the juice,water and onions.my mom use to cook these burgers when was kids,she said to make sure the patties are season well because of the water, it came out very good that way
Very nice Greg! I would've never even imagined a boiled burger being good. You have now peaked my interest. Great lookin burger. 👍👍
I grew up in Kansas City Kansas and we had a hamburger drive-in restaurant called Nu-Way and their burgers were all crumbled up and broke apart served on a steamed bun with a horseradish mustard, dill pickle slices and chopped onions, wrapped up in white paper with the sandwich peeking out and the paper around it to keep the crumbled meat in the bun and another sheet enclosing it all, a paper tray of French fries, girls brought out your order on a tray that hung on the car window. Or you could go inside but we always ate in the car. They were so good!😊
Sounds delicious
I love your Burger History lessons 👍👍👍
Have eaten them all my life. The family still works at the hamburger stand 3 days a week during the summer. This stand has supported a large family with college tuition money and all took their turns to support the summer business.
Nice,I am going to try it! Ty.
That's how my Dad used to make cocktail sauce. Just mixing Ketchup and Horseradish together.
Years ago on my first job at a restaurant they used to fry a bunch of hamburgers when they knew a rush was coming. They kept a pan of water on the corner of the grill and after frying the burgers put them in the water so they would be ready quick when the rush hit. And yes, it did give them a special beefy flavor which was very good.
It is a smart person who can change their mind. Good job, Greg!
Thanks Greg! Never knew about that style of burger - it’s a 4 hour ride for us from Chicago but it looks interesting enough to make the trip. Best Wishes!
Make the trip, I 💯 guarantee you will not be disappointed. I grew up in Prairie du Chien, Wi. and Pete’s Hamburger Stand is a summertime tradition in the community. Many food critics have had Pete’s and not one disappointment. Just remember though when you do plan to make your trip north that Pete’s is only open Friday thru Sunday 11:00am - 7:00pm…😋
There are different foods, and even drinks that were created by accident. That burger still looks pretty good. Cheers, Greg! ✌️🍔
Interesting, thanks for the background information.
Sup Greg, wow great burger and memories, as a kid visiting grandma in PA there was a place that made these awesome burgers, it's what actually started my culinary desire, blew my mind, haven't made these in years, idk why lol. Tyvm🍔
I was a chef onboard Nuclear Submarines from 1980-87 and our way of cooking hamburgers was to water cook first, so this is a tech that has been used for many decades, we put frozen burgers in boiling water to cook, then put them on the grill to brown and finish, when I had to feed 100 people by myself this was the only way to make 200+ burgers in 30 minutes...
Thank you for the comment! I good buddy of mine was on the fast attack sub, Haddo right around the same time you were with the fleet. Cheers, and thank you!
looks incredible........
When a place has been around that long, you can bet they are definitely doing something right. Can't wait to try making one of these. Thanks as always Greg.
Cheers! 🍺
Yer, but they haven't expanded. They're still in a shoebox.
@@RadioSnivins why would they ever expand? I'm sure their operating costs are minimal. All they've got to buy is beef and onion. As long as they stay relatively busy, it's all profit right in to the family.
Back in the early seventies, there was a bar in lower Michigan that served boiled burgers. They called them Curly burgers, and they were great.
Prairie Du Chien, locals and Wisconsinites pronounce it "sheen". I've spent a lot of time there as a kid, my uncle owned a bar right across the street (The Prairie Schooner) and I've eaten a lot of those delicious burgers! It was there I discovered I liked - loved mustard.
Great job
I actually do this with beef shoulder steak, I also add gravy granuals to the water, until the steak is tender, keep adding water until the steak is nice and tender, then I add more gravy granuals and reduce the water until the steak is sizzling in its own juice and fat, char the steak slightly on both sides, to how dark you want it, if you try this you'll know what I mean, serve with mushrooms, and homemade onion rings, ah just yummy
I will try this........I would not of guessed it would be that good.
I tried making this and didn’t quite turn out, instead what I ended up with was a French onion soup burger, I added a slice of Swiss and it was awesome only to find out I wasn’t the first one to create this lol. Gonna to try to do it again the correct way though.
Steamed hams? Nice
ua-cam.com/video/Swvn2zadchU/v-deo.html
@@BallisticBurgers I should stop watching this channel when I‘m hungry. I want these steamed hams, now!
This way of making a burger is so "out there" so out of the ordinary that I can't resist from trying it out. A lot of people in the comments are recommending using beef broth. I'll try that way and with just water plus in both cases a ton of onions cooking in the liquid and seasoning the patties with salt, pepper and maybe garlic powder. And I gotta have the horseradish on hand. I already have ketchup & mustard (who doesn't?) I hope my burgers come out alright!
It’s unbelievable that this would actually be good
I’m laughing while watching this, seems funny really to me. I bet the water at the the actual stand has a ton of flavor in it.
Great job pronouncing the name of the town. Gotta go there to try it. I agree on the smash burgers. Being from WI I love Culver’s butter burgers, which are basically smash burgers.
Although I've never tried boiled burgers I have made steamed burgers and they were delicious. I put a splatter screen over a skillet and put the patties on top.
Around for over a century. Must be good. I’d try it.
Love Pete's. A must stop
113 years? Must be doing something right! Thanks for the great video as usual, Greg!!
One shoebox sized location in 113 years is doin' something right?
@@RadioSnivins yes. Very much so. You don't keep that shoebox sized place for 113 years unless you're doing something right.
@@heavyq That's really equilibrium though, isn't it? That's doing something the same, and nothing changing. Anyhoot, I'm not a hater. I'm literally boiling some 'burgs as I type this. Actually, I'm simmering the onions. I let ya know how it goes.
Interesting! It's not something you see or hear about every day unless you live in the burgers locality, but it does remind me of the steam burger and also pressure cooking methods. I gather the water was at regulation poaching temperature, just off the simmer.
I would definitely give this a go as a change of mind is as good as a change of life. Cheers mate 👍😀🤤🇦🇺
Anything with that much onion has to be good. I'd certainly try them but making them at home nope. Thanks for taking one for the team Greg.
I love the copious amount of onion and horseradish on this burger👍😊
I've cooked burgers in the instant pot and they came out wonderful. They were premade patties out of the freezer.
Call it a braised burger and call it a day. I'm thinking using beef broth, letting the onions get darker and serve a 3 ounce patty on a plain ass grocery store bun with swiss cheese might be pretty darn good. All on your stove top in a big skillet. I may do this tonight and call it a French onion burger to disguise my burger butchery. Thought bubble edit - per the story the patties were already grilled/caramelized before adding water.
You're correct, the first time water was added they were grilled first. Once the water became a permanent fixture, they hit the water raw, as in this video. There are videos out there showing the process. Cheers!
@@BallisticBurgers Thanks Greg, like I said I was just thinking out loud. Might take this in the White Castle direction with beef broth.
WoW Greg! - This is certainly the biggest departure from anything I would regard as traditional burger preparation.
Having said that, I have BBQ'd burgers for a large crowd, and then submurged them into hot beef broth to keep them warm and moist - maybe not so different?
Great cook! - Cheers!
@Turaglas I can't claim originality... - That's what they did in the caffeteria at work. - It works great!
Nice video. Like the history. Many things are invented (created) by accident. This is one of them. Philly Cheesesteak, Worcestershire Sauce, Pronto Pups (Corn Dogs), Dryer's Deep Fried Burgers amongst others
I have a large cast iron skillet with high sides I could do two at a time going to try it looks good
if you've been making burgers on their flat top for a good ay or two, i'll bet they have a good brown slurry going that's still food safe considering it's always kept near boiling point. it probably has lots of salt and amino acids in it. it probably adds some good flavor to the burgers.
Please just don’t ever call it a brown slurry again
they change out the water daily afaik
65 from wisconsin. Never heard of this. Comment says in jefferson wisconsin also. Gonna make it now. Been both cities often
Hi Greg I really love your channel I have to do this boiled burger. I did the steamed burgers they are great but I'm with you crusted smash burgers are the real deal 5oz is the way to go on them I learned that from you thanks again.
Greg, there was a place in Iowa City, Iowa called the Blue Bird Cafe, Don't know if they're still there or not but they served Iowa Made Rite burgers which was boiled loose Hamburger and served with any condiments you desired. Used to love eating there when I was a kid. And I'm gonna have Made Rights at home this week one night.
Ok Greg !!! Interesting POV 🍻
👋😎🇮🇹
I love your videos.
I'm with you. I bet those burgers at the end of the day are delicious as the onions cook down all day.
Pete's is great! Better get there early in the summer! Line goes for blocks
Ha, as a young lad I spent lots of time in Scotland…they boiled there burgers which had an awful seasoning…it was hell…and as much as I love my Scottish heritage and family…they still haven’t got it quite right…lmao !!! Great channel!!!
Glad it was better than it sounds!👍
People have made fun of this burger but I LOVE it. I detected a minor skepticism/cynicism in your chuckle/laughter and I guess I try to respect that. But Pete's, like any other unique burger joint has its following. Americans are fickle. Some love it, some don't. Whatever, whether you like it or not doesn't mean it's good or bad. It's whatever pleases the individual's palate.
When i cook burgers for a large crowd, I start them on the grill and then put them in a bath of beef broth and worcestershire sauce. They can sit there for hours and still be tender and juicy
I was out on the motorcycle in Sussex County NJ and got lost. Pulled off and found a roadside tavern called Boomer's Place. Ordered a burger after. Couple beers and it was great. They told me they boiled them.
He look like he boutta cry describing the food LMAOAOAOAO 🤣🤣🤣
Prairie du "SHEEN"
Very good video, they r very good, I put mine in a skillet with water I have did this for years. If u have a 1/2“ thick burger u will come out with a 1/2” thick burger, frying it it will stink.
Thanks
Wisconsin State Restaurant Assn. has a motto: No flavor required. There are thousands of restaurants that have good food, but no flavor.
Poached hamburgers, might have to try this sometime.
I haven't been to PdC in ages but went there many times as a kid. I don't know if I ever went to Pete's, though.
That sound that the mustard made when you squeeze the bottle... You should make that louder
That's like a white castle slider in Chicago.
I cook mine in chicken broth using Better Then Bouillon. Will never look back.
Aaaahhh! Steamed Hams...
I guess Skinner was right. 🤠👍🏻
Them look amazing 🍔🍔🍔🍔🍔❤️👍👍👍👍👍👍👍
You did an excellent job recreating Pete's. Only differences are they salt and pepper after it comes off the griddle and the condiments I've seen there are ketchup, yellow mustard, and spicy brown mustard. If you go, prepare to wait. They do about 35 or 40 burgers at a time and each batch takes 15 minutes. It's disappointing when you are next in line and the other person orders all that's left on the griddle, like 10 or 12 burgers. Yes the concept sounds gross and disgusting, but they have a unique flavor that's hard to beat. Thanks for the video.
Last time I was there, they told me that when it's busy and long lines, they generally put 75 burgers on at a time. The wife and I drive over 325 miles from Indiana a couple times a year for those burgers. Nothing like sitting in the park by the river watching the eagles and enjoying our burgers.
You said it as I was typing, I imagine the last burger of the day is the best.
I make them just like that at home in a covered sauté pan.
CORRECTION... PETE'S SAID 1/4 CUP. NOT A 1/4 LB.
Dog's meadow in French. Burger's look fantastic
I'm homesick. Pete's is great burgers.
Fat /lean ratio? Looks like the use a soft Kaiser roll or something similar to that... If I'm going to go through the trouble of boiling burgers I want to make sure I get it just right any advice or input is appreciated. Great video too by the way Great presentation Americana I like it thank you
I could see that done with beer with beef bullion in it that's be amazing I bet
Had not heard of this method until I saw this video. Thought that it was a video of the steamed burgers. Neither method looks like something that I would like but would be willing to at least try.
The owner also adds some raw onion to his, and they have to be vidalia onions.
Yayyy Im from Milwaukee Wi we are known for Butter Burgers and Water Burgers
Definitely would try this out but I am also wary of boiled meats. Lol
Interesting idea, I bet some cheese would really be good on them.
I like this one. Although as you pointed out as the day goes on the burgers probably taste better. I think it would be cool if you traveled to some of the places you copycat and make reaction videos to trying the real thing.
A boatload of freaking onions! Who’s going to eat all those onions
Me
Good news is that we all can reduce cooking oil usage because the beef has enough fats already.