5 Tips to BEST BURGERS! | Make the best Homemade Grilled Burgers using these tips!
In this video I will show you how to MAKE THE BEST BURGERS on your Grill, Smoker or any Cooker using IMPORTANT Tips which I've compiled from years of trial and error! I cook these burgers on a Weber Genesis Gas Grill but you can do this on ANY cooker ANY style that you prefer such as hot/fast, low/slow etc. Thank you for watching!
#BestBurgers #HowToMakeBurgers #WeberGasGrill
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RECIPE: Use 80/20 NEVER Frozen Ground Beef/Chuck, form patties as shown, cook your burgers on your preferred cooker (I used a Gas Grill at 450 degrees but you can slow smoke these or reverse sear etc.), melt cheese once the burgers hit 130 degrees internal temp, remove from heat and serve directly onto bun. Build the way you like and ENJOY!
0:00 Introduction how to make the best burgers
0:33 What meat to use for burgers
0:48 How to form perfect burger patties
2:33 Best burger seasoning
3:51 Grilling burgers perfectly
4:14 Common burger mistake
4:58 Perfectly seared burger crust
5:10 Burger temperature doneness tips
5:38 Use a meat thermometer!
5:58 Proper cheese for burgers
6:19 How to melt cheese on burgers
6:48 Serve burgers right onto buns!
7:09 Burger serve money shot
7:17 What burger buns to use
7:40 Build a delicious burger
8:09 SEXY Burger money shot
8:11 Taste Test with kids on
8:40 video conclusion and summary
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How to make Burger Patty | Beef Burger Patty | Home Made Burger | Simple and Quick Burger Patty
How to make Burger Patty | Beef Burger Patty | Home Made Burger | Simple and Quick Burger Patty
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Please watch: 10 minutes DINNER Combo Recipes in Tamil | Simple Corn Gravy | Soft Layer Chapathi | Kappa Fry
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Homemade Juicy Burger Patties Recipe - Super Fast & Tasty Beef Hamburger Patty
Homemade Burger Patties Recipe Super Fast & Tasty Beef Hamburgers
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Super easy and really tasty burger made from minced beef, onions, bread crumbs, chilli powder, egg and salt n pepper. No need ever to buy burgers again, these are a 1000 times better.
Ultimate Juicy Burger Recipe - Perfect Burgers Every Time ????
The Perfect Juicy Burger Recipe! We partnered with Beef. It’s What’s for Dinner. to show you all of our secrets and tips for grilling the best burgers! I hope Chuck Knows Beef makes your time in the kitchen easier!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? CheeseBurger Ingredients:
►1 lb ground chuck beef (80/20)
►salt to taste
►black pepper to taste
???? Classic Cheeseburger Toppings:
►4 burger buns
►4 slices medium cheddar cheese (thick sliced)
►1 large tomato sliced into 8 rings
►1/2 bunch green leaf lettuce
►1/2 medium red onion thinly sliced into rings
►1/2 cup dill pickle slices
???? PRINT THIS TASTY ???? RECIPE HERE:
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Beef Burger in Grill Pan Recipe | Burger Patty Forming Hack | How to Make Burger Patties
beef burger grilled in cast iron pan recipe | burger patty forming hack | how to make burger patties
#burgerrecipe #burgerpatty #howtomakeburger
Ingredients (4 burger patties):
1 small onion
450 g minced beef
salt and pepper
De Buyer ring diameter 8 cm, height 4.5 cm
Fissler Clippix® Universal Hook-in Spatter Shield
Le Creuset grill pan 25 cm
#debuyer #lecreuset #fissler
Basic thin burger patties, grill or pan
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My previous recipe for thicc burgers:
***RECIPE***
ground beef that's at least 20% fat (1/4 lb, 113g per patty, I do two patties per person)
cheese slices (American cheese is probably best for thin burgers)
salt
pepper
garlic powder
clarified butter
buns
toppings (I do lettuce, raw sweet onions, pickles, ketchup, mustard)
If you don't have clarified butter, you can make it by boiling butter over low heat until it's boiled out most of its water and the milk solids are just starting to turn golden, 10-15 minutes. Strain through a paper towel.
If you're using freshly ground beef that has a loose internal texture (kinda like worms), it helps to knead the meat for a few minutes until it develops a tighter, pasty texture. This will help a very thin burger hold together as you cook it.
I like to cut a parchment paper square for every thin burger I'm going to cook. I divide the meat into individual balls, dip them in clarified butter, then press them into the paper, making them a little thicker along the rim than they are at the center, and making them considerably wider than I want them in the end. I like to season the tops with pepper and garlic powder, but no salt yet. With the paper, you can stack them up and put them in the refrigerator until you're ready to cook — they'll be easier to handle cold.
If you're cooking these outside, a charcoal grill is usually the best way to get the extremely high heat necessary for thin burgers. Make your fire about as hot as you can. If you're doing these inside, a wide cast iron pan over high heat is a good option, but be aware this is going to make a lot of smoke.
When your cooking surface is extremely hot, peel the burger halfway off the paper before carefully plopping it onto the heat. When the burgers are on, that's a convenient time to sprinkle on some salt — with a thin burger, I don't think it really matters if you season both sides lightly or season one side heavily.
When juice is starting to pool on top of the burgers, they're probably ready to flip. Scrape the burger from the bottom before flipping. If you want cheese, put it on immediately after flipping — American cheese is more likely to actually melt in time. When the bottom is brown, a very thin burger is almost certainly done on the inside, or will be done after it rests for a few minutes.
Toast the cut sides of the bun in the heat, but keep in mind they'll probably only need 10-15 seconds at these temperatures. Assemble and top your burgers as you desire.