How to make the Perfect Burger at home, according to science.
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In this video, we break down the fundamentals of what makes burgers taste so good and put us on the pathway to making the perfect burger at home.
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▪ My Steak 101 video -
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USEFUL KITCHEN GEAR
???? Griddle from Made In - madeincookware.pxf.io/oe3GLn
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⚖ Scale:
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⏱ TIMESTAMPS:
0:00 Intro
0:33 The pathway to the Perfect Burger
1:50 What is ground beef made of?
3:31 Experiment 1 - Lean Meat vs Beef Fat
6:40 What does 'fat is flavor' mean?
7:29 Experiment 2 - Chicken Burger with Beef Fat
10:30 What makes up 'beefy' flavor?
11:24 How does fat affect burger texture?
12:51 What are burger juices?
13:40 Experiment 3 - Lubrication Test
15:05 Why do we love burger juices?
16:33 Experiment 4 - Seared vs Steamed Burger
17:51 Experiment 5 - Crust Formation
18:37 Final Taste Test - 93/7 vs 80/20 vs 70/30
21:05 Conclusions
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
How to Make the Perfect Hamburger Patty
Maybe you're a burger connoisseur, maybe not. Go back to the basics and learn to form a perfect patty ideal for grilling. Don't forget the dimple!
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How To Make a Healthy Burger
Today I show you how to make a healthy burger. This homemade beef burger recipe is by far the best. Think low calorie burgers don't taste good? Think again. You won't believe that this burger is ONLY 250 calories! It not only is healthy, it also tastes amazing and is guaranteed to fill you up. This burger alone is going to make weight loss a thousand times easier. Enjoy!
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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.
The Best Way to Form Burger Patties!
Make the best hamburgers and cheeseburgers by learning to correctly form your burger patties with this step-by-step recipe tutorial.
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Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge, and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
Perfect Hamburger in 60 seconds! - BEST Cheese Burger recipe EVER! - (Smashburger)
Learn how to make a best cheeseburger recipe Go to for the ingredient, extra information, and many, more easy video recipes! I hope you enjoy this How To Make The Perfect Hamburger recipe in 60 seconds video.
It would be easy to write an ode to hamburger recipe. The word itself conjures bovine bliss. Sizzling beef on the grill emits a mouthwatering aroma. Anticipation forms and within the first juicy bite, you are seduced by meaty flavor.
The Perfect Hamburger recipe with lovely sauce
8 slider rolls, buttered and toasted
sauce below, mustard, shredded lettuce, onions, tomatoes, and pickles
1lb freshly ground beef chuck, divided into two 2-ounce balls
Kosher salt and freshly ground black pepper
8 slice good melting cheese, such as america
1. Prepare burger bun by laying toppings on bottom half of bun. Have it nearby and ready for when your burger is cooked.
2.Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes. Place balls of beef in pan and smash down with a stiff metal spatula, using a second spatula to add pressure. Smashed patties should be slightly wider than burger bun.
3. Season generously with salt and pepper and allow to cook until patties are well browned and tops are beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits.
4. Flip hamburger patties and immediately place a slice of cheese over each patty, Immediately remove from pan and transfer to waiting burger buns. Serve and watch your friends smile as they eat the best cheeseburger ever!
Lovely Sauce
8 T mayo
6 ketchup
2 tablespoon sweet relish
1 1/2 teaspoon white vinegar
1 1/2 teaspoon sugar
Mix all ingreadints in a bowl and whisk.
Serves 8
How do you define a smash burger?
Smashing a burger is grabbing a handful of meat and compressing it with a spatula or press.
Why smash a burger?
By smashing a burger, you create a golden surface crust, which is caused by a Maillard reaction. Thesugars in the proteins caramelize to give the burger a complex and hearty, meaty taste.
When should I smash the burger?
Smash the burger 1-5 seconds after placing on grill. If you leave it more that 30 seconds, the meat will cook unevenly and lose too much juice.
What type of bun? To toast or not to toast?
Buns are a personal preference. I love a soft potato roll or sesame seed bun brushed with high quality butter. Toasted until golden brown adds another flavor component.
What type of cheese should i use on my cheeseburger?
Again, this is personal preference. Use American for the classic Shake Shack or diner experience. Experiment to find your favorite flavor.
Big Mac or Animal sauce?
When I first had a Big Mac and fries, I remember taking a couple fries and chasing the excess puddle of sauce around the cardboard carton. It was a game changer for me. I had grown up with ketchup and mustard. Now, I like to create a sauce that's a twist on McDonald’s Big Mac and In and out Burger’s Animal sauce.
Other toppings?
There are no wrong answers when topping your hamburger. Iceberg, thinly sliced onion and a plump, ripe slice of tomato always a welcome addition to a classic burger. Sometimes, I love to top my burger with a fried egg. I love it when the Tuscan sun colored yolk breaks and gently oozes down the side of the burger.
How can I go wrong?
1. You’ve got the wrong cut of meat.
It's important to use meat that has at least 20% fat. I find ground chuck to be best.
2. Meat is at room temperature.
Using chilled meat keeps the fat from melting to quickly and keeps the burger moist.
3. Your grill is too hot.
You want your grill to be on medium high.
Some videos I watched to get inspiration for this video:
1. How To Make The Perfect Hamburger - sam sifton shows you how to make juicy hamburgers by cooking in rendered fat in a cast-iron produced by: meghan gourley read the story Here:
2. Gordon Ramsey shared a tutorial video on How To Make The Perfect Hamburger on You tube.
3. How To Make The Perfect Hamburger - the ultimate cheese burger jamie’s comfort food jamie oliver & dj bbq was a fun video.
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