Just beef. Sprinkle with salt, pepper and perhaps a dried seasoning like Montréal or Kinder’s. Put a dimple in the middle. At the end add cheese and cover just until it’s melted, during which time you can toast the buns in butter. I am a mustard and ketchup person, with a bit of crisp iceberg lettuce and some pickles. If you have them, some roasted onions and/or bacon jam.
As a professional chef, I adore these videos! Your zest and adventures into new dishes are great! You have a grounding effect that makes people feel good 😊
Ok. Just started. Burgers are just burgers. No breadcrumbs or anything. Just meat! Breadcrumbs to me signify meatloaf or meatballs. Not hamburgers. Still love her, gotta watch first❤
😂😂 Great Job Mrs. Vicki. I agree with a few of the others 1 of your burgers was enough beef to make the double burgers. Just a little note once your burgers are done add the cheese to them in the skillet for about 15 seconds and it melts perfectly, and yes onion and mustard would elevate the taste to perfection. I Love how tender and gentle you are with cooking. You get so excited and it's appreciated. Next time you'll make them in less time as well. Thanks for the beautiful video. Until next time I'm sooooo excited for it. ❤❤❤
You can eat rare steak,but never eat ground beef rare, its made from different pieces of meat ,Where steak is whole.You can get really sick eating raw ground beef,it may contain E Coli,Which could be deadly,so cook it thru.
It’s way easier to melt the cheese on the patties while they are in the pan. I would put the burger sauce on both side of the bread. It looks good but you need way thinner burgers for a double, stacked on one another, the cheese holds them together, and you would put the tomato and stuff on top of that. These are just logistical things that make it so it doesn’t fall apart and so that it is much easier to eat.
I know. I don't want to be judgmental but do people actually put all that with the ground beef to make burgers? I never have and don't know anyone else that does but now I'm curious and kinda wanna try it. Lol All we ever did was the beef, chopped onions and seasoning. 🤷♀
My mom made burgers like that, but she grew up through the Great Depression and meat was stretched as often and as much as palatable. I don't think most people do this anymore.
@@cee8mee that totally makes sense! I mean, that's what meatloaf was all about anyway. I'm gonna try this. Not with skyscraper burgers like hers though. 😅
@@cee8mee My grandfather made burgers with some flour and egg too. We loved them! He grew up in the depression era and did this to make the burger stretch to feed his big family.
Lots of tips for this one... First, the meat should be just that. Meat, no bread, eggs, or the like. I typically use 80/20 ground chuck; It's pretty fatty at 80% lean and 20% fat. Fat is flavor, so watch your cooking. The smaller they get, the drier they'll be. But if course you didn't want them raw either, so it's a balancing act. I usually use 1/4 pound per burger for standard size or 1/3 pound for large burgers. If you want smash burgers, 1/6 pound is good. Smash burgers are cooked in more fat, and pressed thin. They should get little crispy bits, which taste amazing. Seasoning I put on the outside of the burger. The goal is to handle the meat as little as possible, shape it and then stop handling them. Some folks like to press a little divit into the center of the patty, but I personally don't bother. Season them with salt, pepper, Cajun seasoning blend, whatever you're feeling. I generally just use a little salt and a bunch of fresh ground black pepper, or Cajun on smash burgers. Then fry or grill from there. Edit: And yes, I'd eat that. It looks great, just not not the standard 'American style' 😊
Yes, I got a wee confused when I saw the egg & bread crumbs. She shouldn’t have kneaded the meat so much either. But love her enthusiasm & joy in trying American dishes.
I assume if she searches online, considering she’s not in America, she’s getting recipes some British person made up. She needs recipes from actual Americans, but I love her efforts.
Holy heck that is a massive double burger but looks delicious!!! I suggest you squeeze it down to make it manageable. Quality cooking and love that you take such fresh ingredients and doing something out of your comfort zone! Damn that is the biggest double but looks excellent.
Never eggs or breadcrumbs! That’s only for meatloaf or meatballs. It should just be the beef, some salt and pepper and maybe some garlic or garlic powder if you want. But never eggs or breadcrumbs. Love how you try anything though.
My grandmother always made her hamburgers with egg & breadcrumbs, she added chopped onion and green peppers as well. Yes they were like mini meatloafs and they were so good!
Hello, where it's cool for the UK to think "everything is bigger in the US" it's not necessary to make something outrageous in order to be good. In fact, it's harder to enjoy if it's too big to eat. GREAT enthusiasm, and I love her style!! Moms are good for so many things. Keep her around you two!!
For fries, it’s either a double fry or the cold oil method. Of course now that I live alone, I just pop some frozen tater tots in the toaster oven. They get salted while hot and served with ketchup, katsu sauce or HP brown sauce.
Lettuce. Just do as you like. Again it's preference. Most Americans use iceberg lettuce because it's crispy and the kids will eat it. But if you want other greens for yourself or guests to choose it's fine. But iceberg is what we usually see in fast food places
I know Thanksgiving isn't a UK thing but would be fun to see the families cooking/trying an American Thanksgiving meal. Turkey, sides, desserts and all that goes with it.
@@txbeachbum I'm excited to see both families videos but kinda scared how it's made. I think as Americans it doesn't matter, just have fun and eat together! The other side says please don't make it into a cooking video because so far whoever is guiding her has been batting zero. But we love her!❤
Here is a little hint on my family cheese burgers: Before you pull the burgers from the pan, put the cheese on th burger. it will melt the cheese a little. As for the dressing, we put it on the bun. if you added pickles to it, you would have made thousand island dressing.
Vicki NEEDS her own channel There is a saftey temp that you should cook everything to but the temperature varies depending on what kind of meat you're cooking.Once that temperature is reached reached the doneness is a matter of taste preference.Its nice to toast the buns in the pan too There's a lot of videos on how to deal with a sourdough starter.It's an on going process that you have to feed along the way I love your enthusiasm.With that instinct your ready to move to the states
Bless your heart mom. I think those burgers are for big pro football players. Not sure how a person could take a bite. A++ for effort and enthusiasm. Your fries look awesome. So glad you grow your own food. My potatoes didn’t do well this year. I enjoy your videos.
Absolutely love your cooking of American foods. Usually a double burger in America would be half of one of your burgers, with that being said , I would eat your double burger anytime!!
Very nice! In America we make the patties ¼ to ⅓ pound. No egg or breadcrumbs. Salt and pepper for seasoning. We use whole lettuce leaves on the bottom bun. No mayonnaise or ketchup on a hamburger. Spread yellow mustard on the inside of the bun halves. We put 3 tomato slices on the lettuce, patty with melted cheese X2 top bun and your done. Use the ketchup to dip the fries in. Very good stuff.
@@twenty1thirteen she did make meatloaf once and I don't think she used breadcrumbs or eggs there!? But now she did for American hamburgers!? I think collectively we all adore her but are wondering where she is getting her receipes and measurements from!? But I like we show her love regardless.
Hello ma'am! It is how i make meatloaf. Just grab some ground beef and roll it into a ball and flation it. I just use salad pepper and garlic powder and onion powder and make it as thin as possible. You might need to add water and cover the burger. You would do perfect with a juicy lucy!! Its a burger where you add two burgers but you up cheese and close the ends well then cook them. You are doing amazing
I've never had a burger with breadcrumbs in the meat before....those a huge patties for a double cheeseburger....I prefer all my beef to be rare....I usually just do mustard & mayo with slice of tomato & an onion slice & one leaf of lettuce & pickles....I season with garlic powder & onion powder or prime steak seasoning....putting the cheese on the patty while it's in the pan the last few seconds is the best way to melt the cheese & putting the bun in the pan after taking the burgers out to toast the bread is the best thing to do
Absolutely impressed by your Mum James. Made my mouth water. Like the other comment; add a big slice of a sweet onion to that. I am so very, very pleased to see your Mum do such a great job. First rate.
I usually just cook beef only burgers. You did a fabulous job! They don't need to be huge burgers, just two patties. I also add mustard and onion on mine.
Burgers are simple. Just make a patty, not too thick. Melt the cheese on the meat. Ive never, ever seen bread crumbs put in the meat (that's the beginning of a meatloaf recipe lol). Just add salt and pepper if you like. Then add toppings of lettuce, tomato, sliced onion and pickles. Mustard and/or ketchup and your bun. Toasting the bun keeps it from falling apart, but not necessary. There you go! Sometimes I just have grilled mushrooms and grilled onion instead of lettuce, tomato and pickles.
I make mine with smaller burgers. Each beef patty should be about an eighth of a pound of ground beef, and each sandwich should have two patties. Otherwise, you did a great job, Vicki.
We don't put egg & breadcrumbs in our burger meat. Sounds like you're making meatloaf again. Our patties are 5-6 oz each & thin. A quarter pounder is only 4 oz of meat. Smash burgers are a thing here now, 5 oz of meat, smashed thin in the pan or on the griddle. Onion burgers are also popular, slice an onion paper thin, place a good amount on the griddle then put your burger patty on the onion & smash it thin after turning it place your cheese on & cover with a pot lid to melt the cheese. 2 patties on a burger are generally preferred.
Lol.. yes you can open a restaurant with that size but next time do a smaller stack that isn't meat loaf. Hugs from America just the same! We adore you❤
This more like meatloaf but older recipes used to be kinda of like this for hamburgers. People now don't make burgers with that many ingredients anymore.
I would say rare to medium-rare is the most popular in the States, bottom bun, one burger patty, cheese, 2nd burger patty, cheese, sauce, lettuce tomato, pickles, onions, top bun
Awesome, cheese burger!! Perfect, potatoes, great buns (just toast after splitting in buttered skillet), perfect tomatoes, great gerkins, and sauce! The burger patty is for a single burger: just, take the same amount, but split to make two thinner burgers for a double. Kudos for trying American recipes!
In the US, pink for burgers, is not a good thing. Thick is good, but for double burgers, thinner is better, also use a teaspoon to make a shallow well in the top of your burger, it helps to stop them from swelling up during frying.
When you get used to making the cheeseburgers start making them yours by adding . things like caramelized onions and garlic, satued mushrooms. , crisp bacon slices . Experiment with things you like and leave off things you don't like. Use different cheeses . Everytime you make one a little different its made with love and becomes a VICKY BURGER.
I think you mean very **thick** patties. Proper American meat is thick and juicy. Though what they had WAS just a little TOO thick for a double-burger. Just a bit.
@@Lycanthromancer1Guess it depends on what you prefer. I was thinking of the sort of patties you get at places like McDonald's and Carl's Jr. Which I don't consider thick at all. Certainly not like the ones she made.
Don't listen to half these comments. You make burgers any way you wish. I love your hearty burgers. Thin burger are useless unless you need to make them thin to satisfy your pocketbook.
I think your mum might consider making thinner beef patties next time as human Jaws don't unhinged like a snakes Jaws do when eating. Otherwise it looked perfect
Oh dear. Bless her heart. I’m not sure where she is getting these recipes. But this is not an American burger. It looks more like a meatloaf mix. Hamburger is the only beef that I think must be cooked through. A little pink is ok but I prefer not. Other cuts can be rare for me.
I agree. That's not a burger. Head south and go to a little backwoods restaurant tucked away. Mom and pop. Nice big juicy bacon cheeseburger. Messy but delicious. And a nice side of hand battered onion rings or steak fries.
Doing such an amazing job. It's great to see you try new recipes and new foods you're unfamiliar with. Keep on cooking and being you. P.s. Don't let anyone with negative comments dimp your light.
Wenn ich für jedes Mal, wenn ich mir dieses Video ansehe, einen Rubel bekäme, hätte ich mir schon längst ein neues Telefon gekauft, um noch mehr zu lachen🔥
We might have to make you an honorary American with all these recipes you are learning! Those are huge..my kind of burgers! Keep on cooking - love these videos!
I tend to add onion powder, garlic powder, ground black peppercorns, ground cloves, red chilli flakes, parsley flakes, cayenne pepper and bourbon to the ground meat, which I marinate in fruit juice for at least 3 hours.
I would have made that as a single burger as fat as those patties are. If you want to make a double, you have to make thinner patties. Yeah I would come over and try it, but I'd deconstruct it and make it into a single. lol.
Another favorite thing is butter up another frying pan and toast the "lids" open side down for a moment to slightly singe them. The buns are toasty and slightly buttery crisp. Yum.
If you ever wondered why we like burgers as much as we do, now you know. To be honest she put more meat on there than needed, both patties can add up to a centimeter and a half and still be sufficient but now you understand why we crave them like we do.
Your burger patties are a bit thick. Try making them with a larger diameter and about 1/2 inch thick before cooking. Also, you can melt the cheese directly onto the patty in the skillet.
The sauce is fine we love our sauces. But if you go to anyone's home here we will just have mayo, mustard, ketchup here so everyone can just choose what they like.
You cook it to your liking. I'm one of the weirdos who won't eat meat if there's any pink in it, so it's all completely cooked through. There isn't much right or wrong to burgers and toppings. It's how the person eating the burger wants it.
Fries don't have to be thin. You are probably replicating McDonald's fries but restaurants, other fast food, and when made at home aren't usually the thin fries. Most higher quality establishments have a thick fry. In the US one leaf of an iceberg lettuce is usually fine. The good part of using that lettuce is it's thick which provides a crunch and doesn't wilt by the heat of the patty. Usually in the US the cheese goes into the patty just as it's finishing it's cooking. Saves a step and it adheres to the burger best. Otherwise it looks good. When the patties are that thick press them in cooking to reduce and also to help cooking through to desired amount.
I said from jump that I was Vicki fan, but maybe you could try something new. You could ask for suggestions on "American food" and then tons of subscribers would love to give ideas on how things are made. Obvi, there would be tons of variations, but Vicki could choose from those (ideas from actual Americans)
Honestly, an average American just eats a burger half the size of what you made. I myself just take raw ground hamburger, fit enough into my palm and shape it into a patty. Some may add seasoning or do what you did with the egg and bread crumbs, but from my own experience, most just make a patty plain and put it in a pan or grill. For the double cheese burger, create two same size (palm size) patties and put in a pan and squash with your spatula till they are flat and thin. You need to be able to eat it. m.ua-cam.com/users/shortskjaTOwwv-bU , m.ua-cam.com/users/shorts6TkrZ8GGXjk Think Whimpy's hamburger or McDonald's. Again just fit ground beef into the palm of your hand and make a patty or ball. Then put it into the pan and squash it with your spatula. Whether you do a single double or triple (why?), you make thin patties. Hugs!
Hamburgers a r e made with ground beef made into patties by rolling into a ball,smashing into patties put into a hot pan until liquid appears on top then flipped over and cooked briefly on the other side! No extra ingredients mixed into the meat! You're not making meatloaf! Simple is the key!
I saw someone say rare or medium rare is the way Americans eat burgers but this is actually not true Americans cook hamburger meat well done as ground beef is safer cooked through because of the way ground beef is prepared at slaughter
Just beef. Sprinkle with salt, pepper and perhaps a dried seasoning like Montréal or Kinder’s. Put a dimple in the middle. At the end add cheese and cover just until it’s melted, during which time you can toast the buns in butter. I am a mustard and ketchup person, with a bit of crisp iceberg lettuce and some pickles. If you have them, some roasted onions and/or bacon jam.
Mom!!! You got enough meat in the very first burger you made for both of them! LOL Enthusiasm should always be appreciated!
American size 😂
A giant slice of white onion and some yellow mustard would make this burger taste even more fantastic!! Thanks for trying American recipes!
A double cheeseburger doesn't have to be massive...it just has to be double.
I prefer a double smashed burger with bacon 🥓 from Culver’s. Ya , too much burger 🍔 can be a bad thing.
Yeah those burgers are so fat one would have been equivalent to a double Cheese burger already, that there is more like a Quadruple burger.
I was looking at it like whaaaat?! Lol that was enough for at least 6 burgers. She's so sweet though. Gotta love her.
@@cln333 I do love her. She's absolutely lovely.
@@LyleFrancisDelp right! She's just so gorgeous, inside and out
As a professional chef, I adore these videos! Your zest and adventures into new dishes are great! You have a grounding effect that makes people feel good 😊
Ok. Just started. Burgers are just burgers. No breadcrumbs or anything. Just meat! Breadcrumbs to me signify meatloaf or meatballs. Not hamburgers. Still love her, gotta watch first❤
Momma Vicky, you are doing great! Don't let anything dim your shine, love watching you try new things! Takes a lot of courage to try these ❤
When you added the eggs and bread crumbs to your meat basically became a meat loaf..which is also good..the bread we just call hamburger buns..
Put the cheese on the burger patties while they're cooking. Put the lid on. 30 seconds, and your good to go.
😂😂 Great Job Mrs. Vicki. I agree with a few of the others 1 of your burgers was enough beef to make the double burgers. Just a little note once your burgers are done add the cheese to them in the skillet for about 15 seconds and it melts perfectly, and yes onion and mustard would elevate the taste to perfection. I Love how tender and gentle you are with cooking. You get so excited and it's appreciated. Next time you'll make them in less time as well. Thanks for the beautiful video. Until next time I'm sooooo excited for it. ❤❤❤
You can eat rare steak,but never eat ground beef rare, its made from different pieces of meat ,Where steak is whole.You can get really sick eating raw ground beef,it may contain E Coli,Which could be deadly,so cook it thru.
In North Carolina it is illegal for a restaurant to serve a hamburger unless it is well done. Even if you ask they can not serve it any other way.
It’s way easier to melt the cheese on the patties while they are in the pan. I would put the burger sauce on both side of the bread. It looks good but you need way thinner burgers for a double, stacked on one another, the cheese holds them together, and you would put the tomato and stuff on top of that. These are just logistical things that make it so it doesn’t fall apart and so that it is much easier to eat.
I feel like she is making meatloaf with the eggs and breadcrumbs
I know. I don't want to be judgmental but do people actually put all that with the ground beef to make burgers? I never have and don't know anyone else that does but now I'm curious and kinda wanna try it. Lol All we ever did was the beef, chopped onions and seasoning. 🤷♀
My mom made burgers like that, but she grew up through the Great Depression and meat was stretched as often and as much as palatable. I don't think most people do this anymore.
@@cee8mee that totally makes sense! I mean, that's what meatloaf was all about anyway. I'm gonna try this. Not with skyscraper burgers like hers though. 😅
My grandmother always made her hamburgers like that, I liked them and do it every once in awhile.
@@cee8mee My grandfather made burgers with some flour and egg too. We loved them! He grew up in the depression era and did this to make the burger stretch to feed his big family.
Fries look delicious and perfect! Yes always salt anything fried immediately after frying
Lots of tips for this one... First, the meat should be just that. Meat, no bread, eggs, or the like. I typically use 80/20 ground chuck; It's pretty fatty at 80% lean and 20% fat. Fat is flavor, so watch your cooking. The smaller they get, the drier they'll be. But if course you didn't want them raw either, so it's a balancing act.
I usually use 1/4 pound per burger for standard size or 1/3 pound for large burgers. If you want smash burgers, 1/6 pound is good. Smash burgers are cooked in more fat, and pressed thin. They should get little crispy bits, which taste amazing.
Seasoning I put on the outside of the burger. The goal is to handle the meat as little as possible, shape it and then stop handling them. Some folks like to press a little divit into the center of the patty, but I personally don't bother. Season them with salt, pepper, Cajun seasoning blend, whatever you're feeling. I generally just use a little salt and a bunch of fresh ground black pepper, or Cajun on smash burgers. Then fry or grill from there.
Edit: And yes, I'd eat that. It looks great, just not not the standard 'American style' 😊
Definitely making tiny meatloaf. Been watching since her start and we love her but where is she getting these recipes?
I wondered where she gets these recipes too lol. They're off! 😂
Yes, I got a wee confused when I saw the egg & bread crumbs. She shouldn’t have kneaded the meat so much either. But love her enthusiasm & joy in trying American dishes.
Yeah, those aren't burgers. It's a meatloaf between a bun.😅
I assume if she searches online, considering she’s not in America, she’s getting recipes some British person made up. She needs recipes from actual Americans, but I love her efforts.
@Redh3adTheRedFox I just love her enthusiasm! She's so invested and having a blast! She's too cute!
Just for a future tip, the thicker the burger the harder it is to cook right. The best burgers will be about a 1/4 inch thick.
1/4 to 1/2 inch
The burgers are way too thick they should be about half that thick
Holy heck that is a massive double burger but looks delicious!!! I suggest you squeeze it down to make it manageable.
Quality cooking and love that you take such fresh ingredients and doing something out of your comfort zone!
Damn that is the biggest double but looks excellent.
Never eggs or breadcrumbs! That’s only for meatloaf or meatballs. It should just be the beef, some salt and pepper and maybe some garlic or garlic powder if you want. But never eggs or breadcrumbs. Love how you try anything though.
My grandmother always made her hamburgers with egg & breadcrumbs, she added chopped onion and green peppers as well. Yes they were like mini meatloafs and they were so good!
Hello, where it's cool for the UK to think "everything is bigger in the US" it's not necessary to make something outrageous in order to be good. In fact, it's harder to enjoy if it's too big to eat. GREAT enthusiasm, and I love her style!! Moms are good for so many things. Keep her around you two!!
Burgers should be about half the size and smashed a bit, even a thumb push in the middle. Raw sweet onion wouldn't hurt.
For fries, it’s either a double fry or the cold oil method. Of course now that I live alone, I just pop some frozen tater tots in the toaster oven. They get salted while hot and served with ketchup, katsu sauce or HP brown sauce.
Yes mom 😂 James was shocked by the size of the burger and said it tastes great ❤ You are so great helping Millie and James make these videos
NO bread crumbs or egg in burgers. That's meatloaf.
Everyone has a personal preference. Those burger patties are HEFTY but who am I to complain? I wouldn’t mind a seat at Vicky’s table! Great job! 👏🍔
Lettuce. Just do as you like. Again it's preference. Most Americans use iceberg lettuce because it's crispy and the kids will eat it. But if you want other greens for yourself or guests to choose it's fine. But iceberg is what we usually see in fast food places
That’s a nice meatloaf sandwich, but it’s not a burger let alone “all American” Your fries look awesome!
I know Thanksgiving isn't a UK thing but would be fun to see the families cooking/trying an American Thanksgiving meal. Turkey, sides, desserts and all that goes with it.
Mr. H and Friends are in the UK and they’re doing an American Thanksgiving dinner. On UA-cam on Wednesday 27 live .
Your Mom looks like she is having so much fun. Enjoy her videos.
@@txbeachbum I'm excited to see both families videos but kinda scared how it's made. I think as Americans it doesn't matter, just have fun and eat together! The other side says please don't make it into a cooking video because so far whoever is guiding her has been batting zero. But we love her!❤
Hi James' Mum! I'm from Texas and I really love that cowgirl hat. I think Texas looks great on you.
Here is a little hint on my family cheese burgers: Before you pull the burgers from the pan, put the cheese on th burger. it will melt the cheese a little. As for the dressing, we put it on the bun. if you added pickles to it, you would have made thousand island dressing.
Vicki NEEDS her own channel There is a saftey temp that you should cook everything to but the temperature varies depending on what kind of meat you're cooking.Once that temperature is reached reached the doneness is a matter of taste preference.Its nice to toast the buns in the pan too There's a lot of videos on how to deal with a sourdough starter.It's an on going process that you have to feed along the way I love your enthusiasm.With that instinct your ready to move to the states
Bless your heart mom. I think those burgers are for big pro football players. Not sure how a person could take a bite. A++ for effort and enthusiasm. Your fries look awesome. So glad you grow your own food. My potatoes didn’t do well this year. I enjoy your videos.
Absolutely love your cooking of American foods. Usually a double burger in America would be half of one of your burgers, with that being said , I would eat your double burger anytime!!
Very nice!
In America we make the patties ¼ to ⅓ pound. No egg or breadcrumbs. Salt and pepper for seasoning. We use whole lettuce leaves on the bottom bun. No mayonnaise or ketchup on a hamburger. Spread yellow mustard on the inside of the bun halves.
We put 3 tomato slices on the lettuce, patty with melted cheese X2 top bun and your done. Use the ketchup to dip the fries in. Very good stuff.
I concur with the others... make the meat about half as thick and for the last minute of cooking, lay the cheese on top and let it begin to melt.
Now you know how to make meatloaf!
@@twenty1thirteen she did make meatloaf once and I don't think she used breadcrumbs or eggs there!? But now she did for American hamburgers!? I think collectively we all adore her but are wondering where she is getting her receipes and measurements from!? But I like we show her love regardless.
You did great. Thinner burgers next time. I know your creating content but every adult should add their own ketchup, mustard.
Hello ma'am! It is how i make meatloaf. Just grab some ground beef and roll it into a ball and flation it. I just use salad pepper and garlic powder and onion powder and make it as thin as possible. You might need to add water and cover the burger. You would do perfect with a juicy lucy!! Its a burger where you add two burgers but you up cheese and close the ends well then cook them. You are doing amazing
I've never had a burger with breadcrumbs in the meat before....those a huge patties for a double cheeseburger....I prefer all my beef to be rare....I usually just do mustard & mayo with slice of tomato & an onion slice & one leaf of lettuce & pickles....I season with garlic powder & onion powder or prime steak seasoning....putting the cheese on the patty while it's in the pan the last few seconds is the best way to melt the cheese & putting the bun in the pan after taking the burgers out to toast the bread is the best thing to do
Absolutely impressed by your Mum James. Made my mouth water. Like the other comment; add a big slice of a sweet onion to that. I am so very, very pleased to see your Mum do such a great job. First rate.
To mom: my grandmother used to keep homemade dill and sweet pickles in the bottom of the fridge door. I thought pickles were candy until i was like 6.
Great try but there is nothing in the meat patty but seasoning. Also you need to toast the bun and make your meat patties way smaller.
I usually just cook beef only burgers. You did a fabulous job! They don't need to be huge burgers, just two patties. I also add mustard and onion on mine.
Burgers are simple. Just make a patty, not too thick. Melt the cheese on the meat. Ive never, ever seen bread crumbs put in the meat (that's the beginning of a meatloaf recipe lol). Just add salt and pepper if you like. Then add toppings of lettuce, tomato, sliced onion and pickles. Mustard and/or ketchup and your bun. Toasting the bun keeps it from falling apart, but not necessary. There you go! Sometimes I just have grilled mushrooms and grilled onion instead of lettuce, tomato and pickles.
To be honest...with just the one burger patty, that's a right proper burger!!!
I make mine with smaller burgers. Each beef patty should be about an eighth of a pound of ground beef, and each sandwich should have two patties. Otherwise, you did a great job, Vicki.
We would love to see you make some of your favorite meals... from your country!
The bread is called Hamburger buns.lol
We don't put egg & breadcrumbs in our burger meat. Sounds like you're making meatloaf again. Our patties are 5-6 oz each & thin. A quarter pounder is only 4 oz of meat. Smash burgers are a thing here now, 5 oz of meat, smashed thin in the pan or on the griddle. Onion burgers are also popular, slice an onion paper thin, place a good amount on the griddle then put your burger patty on the onion & smash it thin after turning it place your cheese on & cover with a pot lid to melt the cheese. 2 patties on a burger are generally preferred.
Might be a good idea to smash the ground beef down for a flatter beef patty!
Lol.. yes you can open a restaurant with that size but next time do a smaller stack that isn't meat loaf. Hugs from America just the same! We adore you❤
This more like meatloaf but older recipes used to be kinda of like this for hamburgers. People now don't make burgers with that many ingredients anymore.
Should've toasted the buns in butter.
That is a sleepy boy!
I would say rare to medium-rare is the most popular in the States, bottom bun, one burger patty, cheese, 2nd burger patty, cheese, sauce, lettuce tomato, pickles, onions, top bun
Awesome, cheese burger!! Perfect, potatoes, great buns (just toast after splitting in buttered skillet), perfect tomatoes, great gerkins, and sauce! The burger patty is for a single burger: just, take the same amount, but split to make two thinner burgers for a double. Kudos for trying American recipes!
In the US, pink for burgers, is not a good thing. Thick is good, but for double burgers, thinner is better, also use a teaspoon to make a shallow well in the top of your burger, it helps to stop them from swelling up during frying.
Ya, pink is for steaks. Lol i need my burgers a bit more cooked. 👌
Burgers are a bit too thick. However than that they look amazing
When you get used to making the cheeseburgers start making them yours by adding . things like caramelized onions and garlic, satued mushrooms. , crisp bacon slices . Experiment with things you like and leave off things you don't like. Use different cheeses . Everytime you make one a little different its made with love and becomes a VICKY BURGER.
Thanks!
Very thin hamburger patties on a bun large enough that it's slightly bigger in diameter than the meat. The bun should also be thin and soft.
I think you mean very **thick** patties. Proper American meat is thick and juicy.
Though what they had WAS just a little TOO thick for a double-burger. Just a bit.
@@Lycanthromancer1Guess it depends on what you prefer. I was thinking of the sort of patties you get at places like McDonald's and Carl's Jr. Which I don't consider thick at all. Certainly not like the ones she made.
Anyway is a yummy way!
Don't listen to half these comments. You make burgers any way you wish. I love your hearty burgers. Thin burger are useless unless you need to make them thin to satisfy your pocketbook.
Nothing is should be.
I think your mum might consider making thinner beef patties next time as human Jaws don't unhinged like a snakes Jaws do when eating. Otherwise it looked perfect
Oh dear. Bless her heart. I’m not sure where she is getting these recipes. But this is not an American burger. It looks more like a meatloaf mix. Hamburger is the only beef that I think must be cooked through. A little pink is ok but I prefer not. Other cuts can be rare for me.
I agree. That's not a burger. Head south and go to a little backwoods restaurant tucked away. Mom and pop. Nice big juicy bacon cheeseburger. Messy but delicious. And a nice side of hand battered onion rings or steak fries.
Hamburgers need to fit into your mouth. Otherwise they fall apart and you might as well eat the pieces separately.
Burgers are personal taste, but I like mine a bit rare.
Thats how you get parasites…Ground beef isnt like steak.
A double cheeseburger is the greatest meal of all time. Just my opinion.
Toast the bread.
They look great, now i'm hungry for a good burger.
Doing such an amazing job. It's great to see you try new recipes and new foods you're unfamiliar with. Keep on cooking and being you. P.s. Don't let anyone with negative comments dimp your light.
Butter the buns and toast or grill lightly.
Wenn ich für jedes Mal, wenn ich mir dieses Video ansehe, einen Rubel bekäme, hätte ich mir schon längst ein neues Telefon gekauft, um noch mehr zu lachen🔥
A bit thick although it does look tasty.
Love that hat mom. Looks like it was custom made just for you
I noticed her hat right away. My favorite style esp on women. Looks great on Vicky!
We might have to make you an honorary American with all these recipes you are learning! Those are huge..my kind of burgers! Keep on cooking - love these videos!
You might like to season the burger patty too with salt and pepper.
Ms. Vicky absolutely has to get a charcoal grill!
I tend to add onion powder, garlic powder, ground black peppercorns, ground cloves, red chilli flakes, parsley flakes, cayenne pepper and bourbon to the ground meat, which I marinate in fruit juice for at least 3 hours.
I would have made that as a single burger as fat as those patties are. If you want to make a double, you have to make thinner patties. Yeah I would come over and try it, but I'd deconstruct it and make it into a single. lol.
Another favorite thing is butter up another frying pan and toast the "lids" open side down for a moment to slightly singe them. The buns are toasty and slightly buttery crisp.
Yum.
Those burgers are definitely one patty per bun sized. If you want a good double burger, try making a Smash Burger.
After you flip the burgers the first time add the cheese on the burger in the pan
If you ever wondered why we like burgers as much as we do, now you know. To be honest she put more meat on there than needed, both patties can add up to a centimeter and a half and still be sufficient but now you understand why we crave them like we do.
Your burger patties are a bit thick. Try making them with a larger diameter and about 1/2 inch thick before cooking. Also, you can melt the cheese directly onto the patty in the skillet.
The sauce is fine we love our sauces. But if you go to anyone's home here we will just have mayo, mustard, ketchup here so everyone can just choose what they like.
You cook it to your liking. I'm one of the weirdos who won't eat meat if there's any pink in it, so it's all completely cooked through. There isn't much right or wrong to burgers and toppings. It's how the person eating the burger wants it.
Great job!
Fries don't have to be thin. You are probably replicating McDonald's fries but restaurants, other fast food, and when made at home aren't usually the thin fries. Most higher quality establishments have a thick fry.
In the US one leaf of an iceberg lettuce is usually fine. The good part of using that lettuce is it's thick which provides a crunch and doesn't wilt by the heat of the patty.
Usually in the US the cheese goes into the patty just as it's finishing it's cooking. Saves a step and it adheres to the burger best.
Otherwise it looks good. When the patties are that thick press them in cooking to reduce and also to help cooking through to desired amount.
Looks great mom good job. 😊
I said from jump that I was Vicki fan, but maybe you could try something new.
You could ask for suggestions on "American food" and then tons of subscribers would love to give ideas on how things are made.
Obvi, there would be tons of variations, but Vicki could choose from those (ideas from actual Americans)
The burger patty in a double cheeseburger should be smashed thin. A thick patty is good in a single burger.
Cook ground meats fully, unless you grind it yourself.
I cook mine through. That is just the way I like my burgers.
You could cook which way you like to eat your burger. But you can cook it medium with a little pink.
I've never had one. But should try a juicy lucie. I agree the burgers shoul be about half as thick.
Fantastic job, Vicky. Bravo😊
It looks fantastic.
Honestly, an average American just eats a burger half the size of what you made. I myself just take raw ground hamburger, fit enough into my palm and shape it into a patty. Some may add seasoning or do what you did with the egg and bread crumbs, but from my own experience, most just make a patty plain and put it in a pan or grill. For the double cheese burger, create two same size (palm size) patties and put in a pan and squash with your spatula till they are flat and thin. You need to be able to eat it. m.ua-cam.com/users/shortskjaTOwwv-bU , m.ua-cam.com/users/shorts6TkrZ8GGXjk Think Whimpy's hamburger or McDonald's. Again just fit ground beef into the palm of your hand and make a patty or ball. Then put it into the pan and squash it with your spatula. Whether you do a single double or triple (why?), you make thin patties. Hugs!
I really want to know where she gets her recipes from. I feel as if whoever is giving her these recipes is taking the mick.
Hamburgers a r e made with ground beef made into patties by rolling into a ball,smashing into patties put into a hot pan until liquid appears on top then flipped over and cooked briefly on the other side! No extra ingredients mixed into the meat! You're not making meatloaf! Simple is the key!
I saw someone say rare or medium rare is the way Americans eat burgers but this is actually not true Americans cook hamburger meat well done as ground beef is safer cooked through because of the way ground beef is prepared at slaughter