It’s called criticism, We know you’re probably not used to that. And maybe if this video wasn’t titled “the best hamburger you’ll ever make” then it might not be so negative. I know for a fact I can make a better burger than this guy and I’m no professional chef.😂
@@guyincognito3058 I have tasted burgers with mayo and un-toasted potato buns before hence why I said what I said so what you said is invalid and an assumption at best.😂
If you pull the last bun out of the package and it's on the verge of going stale, try this. At the stage you melted the cheese and put the buns on top of the burger, put a lid on the pan. Don't worry if squeezes the bun(s) a little bit or if it doesn't seal all the way. The lid will capture some escaping moisture and in about 60 seconds will steam your bun back to being fresh or fresh-ish at least.
We made that as hot dog sauce: mayo, spicy brown mustard, ketchup, splash of BBQ sauce, pepper, garlic, onion powder, cayenne pepper. Tastes great on hot dogs & burgers.
So many restaurants put way too much stuff on their burgers - like you said, the tomatoes can make it slimey and slippery and hard to eat. I completely agree with you - KEEP IT SIMPLE!
Great video. My item of note is the reason you dont like tomatoes is because you dont toast the buns. Toast the buns top and bottom = that will prevent the soggyness and vegetables sliding off like you mentioned. Also - dont do half-moon onions. Like you said, this isnt white castle. Peel the onion, cut them whole, and grill them in the meat juices. Much better in my opinion.
Love it. The burger was literally put together in the pan. I’m trying this. No oily meat juices on a plate or tray. Lettuce and onion. Steam buns. I’m trying without tomato. I always seem to have a messy sloppy burger 💁🏻♀️
Here in Italy the mixture of Ketchup & Maionnaise is commonly used (with fries, burger, etc.), and is called "Salsa Rosa" - "Pink Sauce" (for obvious reasons...😸)
The best kind of Pink Sauce~ I use something similar on my burgers, but I'll usually add some yellow mustard, too. Results in a lovely salmon-pink sauce with a nice little zing to it.
Alright, I'm a smash burger partisan. I'm a toasted bun partisan. I'm a "get both sides browned" partisan. So, naturally, I'll need to try this completely wrong and probably delicious method.
To add one note: The order you add your toppings makes a difference in taste. Stuff beneath the patty comes to contact with the tongue earlier than the meat so you will taste those more than the stuff above the patty. And take notice how Frank eats his burger upside down. So if you want the closest taste to Frank's tasting and eat it straight you will have to put everything in reverse order :D
I enjoyed your video and I agree with you on most points, except that in Australia, where I have lived for the past 50 yrs we have sliced beetroot on our best burgers, it is essential in any burger I eat, it is a beautiful thing, along with those little cucumbers....thanks
mmm I am willing to always try something once so i will try to replicate this...but i have to say, i am a fan of a toasted bun...that way the bread does not soak up the juices and keeps its form.
Great video! Like you said, best part about it is you get to choose your ingredients! Everyone likes different styles, but the tips you gave on ingredients and cooking I found very helpful. Thank you!
First off this video just saved me some money I learned how to prep better and I like the fact he tell you to use what you have or like use whatever oil you like
I use 80/20. I keep it in the fridge until I make my patties. Generously salt and pepper them. Put them back in the fridge until I’m ready to grill. Take them out about 1/2 hour before grilling
_''It shouldn't take more than 7 minutes to make... like 6-8 minutes''_ _''I like to put my pickles on top, so they act like a speed bump for the dressing. I also like to cover those speed bumps with a leaf of lettuce''_
I'm a *huge* fan of Motz's Oklahoma Onion burger. I like the sauce and lettuce addition... not sure I want the pickles on that particular style of burger. Otherwise looks delicious - can't go wrong with caramelized onions on a burger!
Most fast food will dress the top of the bun with condiments arranged small to large to hold things in place. The Jumbo Jack is sauce, pickle slices, onion, tomatoes, lettuce, cheese, meat patty, and finally the bottom… in that order. So, similar to what Frank suggests. But hey; if you want ketchup on your baked potato and sour cream with your French fries, who are we to argue?!
Love the video. Lately I’ve been finely cutting up a sweet onion and mixing it in with the raw meat before making the patty. Seems to turn out well. I’ll be trying that combo of mayo and ketchup in the future.
In argentina, the ketchup and mayonnoise is called salsa golf, and it comes like a separated thing, is like we have mayonnoise, ketchup, mustard and salsa golf
These look great but I prefer a few other cheeses on my burger. Really solid method to follow though, cheers Frank. Its not for everyone but I like stilton (or Danish Blue) on mine
Gotta say Frank - you're missing a trick here with the Pickles ; chopped into tiny pieces and mixed with the Sauce is the way to go, then it's easier to add when building your Burger, all in a single application - you get little zingy bits with every mouthful and no pieces falling out. Also adding a little Pickle juice into the Sauce is a Shake Shack tip iirc - love it.
Great job, Frank! There are some interesting points here. I will consider them for the future. One place where we differ slightly is forming the burger. I like to use a hamburger press. I found one that pairs well with the diameter of my preferred buns. P.S. WHITE CASTLE?!?!?!?
Like the enthusiasm. Perfection, however is subjective to your back yard heroes. Technique, Escoffier has handed down, and may be deserved of a nod now and again.
This looks (tastes??) awesome. My best burger is pretty similar, but instead of normal pickles, I used pickled sweet jalapeno pepper slices. ALL THE FLAVORS!!!
Decent video, I personally put a bit of pickle juice in my ketchup/mayo sauce and I always make my meat into balls and smash and season (after flipping) in the pan. Toasted buns are a must imo
In the intermountain west (Utah, Idaho, northern Arizona) the mayo ketchup mixture is everywhere. Even available in packets at most burger restaurants and in bottles on the grocery store shelves. We call it Fry Sauce
Frank, i have a suggestion for the tomato on burgers... Personally i use confit tomatos for the burgers so i take out some of the moisture and sliminess that feels wrong in the burger Slice the tomato, put them in an oven tray with some olive oil, some salt and pepper and bake them on low heat until ready. By doing this it you end up with a better ingredient for a burger without having the drawbacks of the fresh tomato.
Did anyone else catch the burger twist to the side after the test bite 😮 to hide the well done center 10:35 ... it's ok, chef, we ALL make mistakes 👍 and when quality ingredients are used, well done taste great. 🍻
I am no chef, but I have learned that over working your meat by prolonged patty shaping can ruin the texture of the meat. I now make a simple ball and just smash it on a hot skillet. OMG, what a difference. Suggest you give this a try.
Overworking means mixing it with your hand and squeezing the meat to incorporate other ingredients or whatnot. What he did was shape it, not overwork it.
What’s with the negative comments. It’s a burger. Easy to make. Don’t like it don’t make it. Thanks Frank. We love you.
It’s called criticism, We know you’re probably not used to that. And maybe if this video wasn’t titled “the best hamburger you’ll ever make” then it might not be so negative. I know for a fact I can make a better burger than this guy and I’m no professional chef.😂
@@nubgutter Judging food you haven't tasted seems like reviewing a book based solely on it's cover.
@@guyincognito3058 I have tasted burgers with mayo and un-toasted potato buns before hence why I said what I said so what you said is invalid and an assumption at best.😂
@@nubgutter I'm guessing you didn't listen to him whatsoever on why he likes it this way.
never listen to anyone who ends their sentences in crying emojis
Those pickles aren't small :( they are average. I'm sure they have a nice personality too
Actually they look pretty big to me, they are funny too
Yeah.... well..... maybe some women like that size of pickle. I've never had any complaints erm.... about my.....erm ... burgers.
😅😅
Honestly they might even be too big...
Made this the other night: It was legitimately the best burger I've ever made. The pickle medallions are genius.
If you pull the last bun out of the package and it's on the verge of going stale, try this. At the stage you melted the cheese and put the buns on top of the burger, put a lid on the pan. Don't worry if squeezes the bun(s) a little bit or if it doesn't seal all the way. The lid will capture some escaping moisture and in about 60 seconds will steam your bun back to being fresh or fresh-ish at least.
"your meat isnt gonna stick to your hand if its cold"
words to live by, chef !
LMAO!! 🤣😂🤣
That's what she said
I'm a simple girl. I see a video of Frank Proto, and I click it.
you must be easily impressed...lolol
@@slimkdnvrand you, extremely stupid
Not to mention one of the most overused comments across UA-cam lol
@@samawi9992 if it got any simpler there wouldn't be a video
i love how you explain everything in detail,you are the best chef frank proto thank you so much
We made that as hot dog sauce: mayo, spicy brown mustard, ketchup, splash of BBQ sauce, pepper, garlic, onion powder, cayenne pepper. Tastes great on hot dogs & burgers.
So many restaurants put way too much stuff on their burgers - like you said, the tomatoes can make it slimey and slippery and hard to eat. I completely agree with you - KEEP IT SIMPLE!
Yep. Don’t give me a 10” high burger with a knife stuck through it to hold it together. Ketchup, yellow mustard, pickle and onion.
I cant believe they don't call this series 'Prototyping' :D
agree
whats the real one here ?
Mmmmm.....I like that title
Nice one
I love how detailed chef Frank is, you can just feel the passion and burgers are my fav food so i appreciate this video
This video is a goldmine for an out of context montage
Great video. My item of note is the reason you dont like tomatoes is because you dont toast the buns. Toast the buns top and bottom = that will prevent the soggyness and vegetables sliding off like you mentioned. Also - dont do half-moon onions. Like you said, this isnt white castle. Peel the onion, cut them whole, and grill them in the meat juices. Much better in my opinion.
Loved that technique of encasing the burger as it came out of the pan.
Solid burger, nice and simple.
Amazing to make many burgers as once without making a mess
Love it. The burger was literally put together in the pan. I’m trying this.
No oily meat juices on a plate or tray. Lettuce and onion. Steam buns.
I’m trying without tomato. I always seem to have a messy sloppy burger 💁🏻♀️
Here in Italy the mixture of Ketchup & Maionnaise is commonly used (with fries, burger, etc.), and is called "Salsa Rosa" - "Pink Sauce" (for obvious reasons...😸)
Out in the Midwest we just call it "fry sauce".
We also use it in Croatia, it is common used😊
The best kind of Pink Sauce~ I use something similar on my burgers, but I'll usually add some yellow mustard, too. Results in a lovely salmon-pink sauce with a nice little zing to it.
Yeah. We call it ketchunnaise.
Mayoketchup in Puerto Rico. Great with tostones.
I made this burger the other night and yes, it is definitely top-tier. This is a true testament to the same. That less is more.
I Love Chef Frank Proto!! 💜
It’s simple. I see fee Frank, I click. 😊
Toasted bun is the way to go.
👍
👍🏻👍🏻
Alright, I'm a smash burger partisan. I'm a toasted bun partisan. I'm a "get both sides browned" partisan. So, naturally, I'll need to try this completely wrong and probably delicious method.
Since it's Frank I was expecting him to make his own buns as well.
He already has nice buns
And his own Garlic Aioli mayonnaise
Make his own flour and yeast as well.
He raised the cows
I feel like this video was recycled
That is really the start and end to make a burger my friend, yes pure food is tasteful and honest.
To add one note: The order you add your toppings makes a difference in taste. Stuff beneath the patty comes to contact with the tongue earlier than the meat so you will taste those more than the stuff above the patty. And take notice how Frank eats his burger upside down. So if you want the closest taste to Frank's tasting and eat it straight you will have to put everything in reverse order :D
another reason of why eating burgers upside down is a very based way of eating a burger
Straight forward. Great ingredients. What is more to love? I’m excited to try this
I love your videos!!! So many details and passion. Keep them coming ❤😅
Perfect burger. Even down to the lack of tomato. 10/10.
No. These are 6/10 at best.
@@cwg73160Can you post a video on your 10/10 burger? I’d be interested to see what it looks like
@@Rws4Life Yeah. No prob. Just search for literally any other video.
@@cwg73160 I double dare you to look at Kay’s Cooking burger video and say it’s better than Frank’s 😂
@@cwg73160 You ever seen Kay cook a burger?
You're a great guy Frank, thank you for sharing your passion and knowledge!
I totally agree with you about raw tomatoes on burgers!!
Chef: ketchup and mayo secret sauce
Literally every kid in the lunch room:
Love the enthusiasm chef has about the cornichon sized pickles ❤
So inspiring that I have to go make some this morning!!!😊
Thank you for the small dill pickle idea!
Love your videos! Cook with the onions interesting...sweet or regular yellow onions? Thank You!
Add cold water to your hands to avoid meat sticking
I enjoyed your video and I agree with you on most points, except that in Australia, where I have lived for the past 50 yrs we have sliced beetroot on our best burgers, it is essential in any burger I eat, it is a beautiful thing, along with those little cucumbers....thanks
mmm I am willing to always try something once so i will try to replicate this...but i have to say, i am a fan of a toasted bun...that way the bread does not soak up the juices and keeps its form.
Great video! Like you said, best part about it is you get to choose your ingredients! Everyone likes different styles, but the tips you gave on ingredients and cooking I found very helpful. Thank you!
Yummmy!! I don’t normally like the In and Out sauce but I will be trying this.
Great burger video. I respect your pickle game, sir!
First off this video just saved me some money I learned how to prep better and I like the fact he tell you to use what you have or like use whatever oil you like
I use 80/20. I keep it in the fridge until I make my patties. Generously salt and pepper them. Put them back in the fridge until I’m ready to grill. Take them out about 1/2 hour before grilling
I like tomatoes on my burger but like you said they do cause it to slide. I use iceberg lettuce.
Personal taste, of course, it need mustard too for me! Thanks for the video!
_''It shouldn't take more than 7 minutes to make... like 6-8 minutes''_
_''I like to put my pickles on top, so they act like a speed bump for the dressing. I also like to cover those speed bumps with a leaf of lettuce''_
Duke’s mayonnaise ❣️
Nice technique chef!!!!
I've been waiting for this burger tutorial for 5 years!
i wouldn't wait 5 minutes
I'm a *huge* fan of Motz's Oklahoma Onion burger. I like the sauce and lettuce addition... not sure I want the pickles on that particular style of burger. Otherwise looks delicious - can't go wrong with caramelized onions on a burger!
Thank you Chef Frank!
It's always a treat to see the new video is one of Frank's 101
Duke's is the best mayonnaise. Read the labels; Hellmann's is made with inferior ingredients, especially too much water.
Enjoying the show.
Great job! Our tastes are very similar.
Most fast food will dress the top of the bun with condiments arranged small to large to hold things in place. The Jumbo Jack is sauce, pickle slices, onion, tomatoes, lettuce, cheese, meat patty, and finally the bottom… in that order. So, similar to what Frank suggests. But hey; if you want ketchup on your baked potato and sour cream with your French fries, who are we to argue?!
Nice burger. I'd add bacon and egg along with the tomato and a brioche bun. But hey that's just me. Great burger Frank.
6:32 Wait, you're telling me I need a camera to cook these? I'm out.
lol
Love this channel!
something so simple done with care, precision and care! nothing better!!
Thank you very much !🥰😍🤩😘
I like the sauce. I tend to use a honey barbeque with mayo for a sauce.
Looks great, can't wait to give it a try. Only thing I'd change would be to mix some English mustard in with the ketchup and mayo.
Love the video. Lately I’ve been finely cutting up a sweet onion and mixing it in with the raw meat before making the patty. Seems to turn out well. I’ll be trying that combo of mayo and ketchup in the future.
Love franks enthusiasm for tiny pickles
In argentina, the ketchup and mayonnoise is called salsa golf, and it comes like a separated thing, is like we have mayonnoise, ketchup, mustard and salsa golf
Epicurious, amazing video keep up the great content
These look great but I prefer a few other cheeses on my burger. Really solid method to follow though, cheers Frank.
Its not for everyone but I like stilton (or Danish Blue) on mine
Gotta say Frank - you're missing a trick here with the Pickles ; chopped into tiny pieces and mixed with the Sauce is the way to go, then it's easier to add when building your Burger, all in a single application - you get little zingy bits with every mouthful and no pieces falling out. Also adding a little Pickle juice into the Sauce is a Shake Shack tip iirc - love it.
And add 5% mustard to the sauce!
Great job, Frank! There are some interesting points here. I will consider them for the future.
One place where we differ slightly is forming the burger. I like to use a hamburger press. I found one that pairs well with the diameter of my preferred buns.
P.S. WHITE CASTLE?!?!?!?
Like the enthusiasm.
Perfection, however is subjective to your back yard heroes.
Technique, Escoffier has handed down, and may be deserved of a nod now and again.
Don't press down on things"
Few seconds later. Continues to press down on em lol
It looks delicious! I'll give it a try for sure.😋 👏👍
I’m not taking any hate for Frank - we love him! 🫶🏼🫶🏼
Frank is a national treasure
Love for frank 😘
Ketchup, mayo and 6 dots if French's yellow mustard.
YUM, YUM 😊 will give your way a shot. Looks very delicious.
looks absolutely delicious...you've given me some ideas...gotta try it...thanks for sharing.
I Love Chef Frank
Great burger!
Solid Vid! Thanks!
Great burger and technique. I would have liked to see bacon or mushrooms though.
Thank you Frank.
my dad puts Worcestershire sauce into the mayo and ketchup mix and some garlic powder.
You guys should make a bonus Cleaning section, where Frank (or other Chefs) has to wash the pan and clean the kitchen
This video made me a susbcriptor. Thanks!
Toasted bun brings great texture.
This looks (tastes??) awesome. My best burger is pretty similar, but instead of normal pickles, I used pickled sweet jalapeno pepper slices. ALL THE FLAVORS!!!
Looks great.
I mix 1 lb ground chuck with 1 packet of Lipton dry onion soup mix.
Decent video, I personally put a bit of pickle juice in my ketchup/mayo sauce and I always make my meat into balls and smash and season (after flipping) in the pan. Toasted buns are a must imo
Thanks ! def will try this out soon
Thank you tasted better than mcdonalds
Lorenzo's burger is what I like.
In the intermountain west (Utah, Idaho, northern Arizona) the mayo ketchup mixture is everywhere. Even available in packets at most burger restaurants and in bottles on the grocery store shelves. We call it Fry Sauce
Frank, i have a suggestion for the tomato on burgers...
Personally i use confit tomatos for the burgers so i take out some of the moisture and sliminess that feels wrong in the burger
Slice the tomato, put them in an oven tray with some olive oil, some salt and pepper and bake them on low heat until ready. By doing this it you end up with a better ingredient for a burger without having the drawbacks of the fresh tomato.
Mix Mayo and Ketchup into his 'secret sauce' 😂 You mean the world famous Burger Sauce?
Respect. I like it. I do my burger different, but I like what you did. :)
Did anyone else catch the burger twist to the side after the test bite 😮 to hide the well done center 10:35 ... it's ok, chef, we ALL make mistakes 👍 and when quality ingredients are used, well done taste great. 🍻
Every recipe i have tried is wonderful!!
I am no chef, but I have learned that over working your meat by prolonged patty shaping can ruin the texture of the meat. I now make a simple ball and just smash it on a hot skillet. OMG, what a difference. Suggest you give this a try.
But then you get a smash burger. Not that it's a bad thing but it's different and in this video Frank is showing regular burgers, not smash burgers.
Overworking means mixing it with your hand and squeezing the meat to incorporate other ingredients or whatnot. What he did was shape it, not overwork it.
I love warm buns
Delicious!