How to Hack Your Way to the Perfect Burger You Can Do This!
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Date: 2020-05-20
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Comments and reviews: 10
Anonymous
I loved the cheese trick that was really cool. I also love your sauce idea and 80/20 is ideal. Those buns look like absolute shit though, your pan was way too hot to toast buns on. Also why would you go with the shittiest bread? More quality isn't always exclusive to greater flavor, sometimes it just means better quality. The lettuce is also a bad choice But if I used it I would probably shred it instead of using a ring mold to cut it. You can also get the same umami from Worcestershire sauce without the mess. do you even burger bro?
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I loved the cheese trick that was really cool. I also love your sauce idea and 80/20 is ideal. Those buns look like absolute shit though, your pan was way too hot to toast buns on. Also why would you go with the shittiest bread? More quality isn't always exclusive to greater flavor, sometimes it just means better quality. The lettuce is also a bad choice But if I used it I would probably shred it instead of using a ring mold to cut it. You can also get the same umami from Worcestershire sauce without the mess. do you even burger bro?
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David
A) Im glad to see Laura Lees ex-roomie back in action! B) I love the tip sorry, hack for making any cheese meltable! Im going to see what I can do with Gouda that got a few years on it. C) Why are people so obsessed with trying to squeeze salad onto their burgers? Wouldnt it always be better to have a proper burger, with the juices soaking into to the bun, and a discreet wedge of iceberg on a plate dressed with blue cheese?
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A) Im glad to see Laura Lees ex-roomie back in action! B) I love the tip sorry, hack for making any cheese meltable! Im going to see what I can do with Gouda that got a few years on it. C) Why are people so obsessed with trying to squeeze salad onto their burgers? Wouldnt it always be better to have a proper burger, with the juices soaking into to the bun, and a discreet wedge of iceberg on a plate dressed with blue cheese?
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Sobepome
The only thing I'd do differently is putting the special sauce, or even just mayo, down on the bottom bun first, with a good crack of pepper. The mayo will act as a shield and protect the bottom bun from the liquid of the burgers, and with both that and the toasting you won't ever have to worry about soggy bread again. That trick with the sodium citrate is sick, though, I need to try that sometime.
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The only thing I'd do differently is putting the special sauce, or even just mayo, down on the bottom bun first, with a good crack of pepper. The mayo will act as a shield and protect the bottom bun from the liquid of the burgers, and with both that and the toasting you won't ever have to worry about soggy bread again. That trick with the sodium citrate is sick, though, I need to try that sometime.
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RILEY
I use 93 7. Meat. Mixed with a little Italian sausage. I use grilled tomatoes with some grilled onions and a grilled green ortega chilli. I use queso nacho sauce melted. Then I use 2 strips of pepper bacon extra crispy. Same lettuce. Quartered pickles on side. With. Steak fries. Its messy but good with a side of chilli. No beans.
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I use 93 7. Meat. Mixed with a little Italian sausage. I use grilled tomatoes with some grilled onions and a grilled green ortega chilli. I use queso nacho sauce melted. Then I use 2 strips of pepper bacon extra crispy. Same lettuce. Quartered pickles on side. With. Steak fries. Its messy but good with a side of chilli. No beans.
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Louis
Good stuff. The only thing I would do differently is to put the sauce on the bottom bun. Less chance of running off the slick cheese, but more importantly, the meat juice drips into the sauce and flavors it even more. Thanks to Alton Brown for that tip.
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Good stuff. The only thing I would do differently is to put the sauce on the bottom bun. Less chance of running off the slick cheese, but more importantly, the meat juice drips into the sauce and flavors it even more. Thanks to Alton Brown for that tip.
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Cheesy
You are so wrong about the bun selection sir! Burgers are about the entire sandwich, not just meat. So bun selection is key, egg, brioche, and even your potato bun are all good, but don't dismiss the bun. If it was just about the meat have a meat loaf.
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You are so wrong about the bun selection sir! Burgers are about the entire sandwich, not just meat. So bun selection is key, egg, brioche, and even your potato bun are all good, but don't dismiss the bun. If it was just about the meat have a meat loaf.
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Jackie
Gross, it's one thing to lick a spoon and put it back into a sauce if you're only cooking for YOURSELF. That's disgusting when you're making food for other people to eat. Can we get a video where there isn't so much unsanitary behavior please?
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Gross, it's one thing to lick a spoon and put it back into a sauce if you're only cooking for YOURSELF. That's disgusting when you're making food for other people to eat. Can we get a video where there isn't so much unsanitary behavior please?
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Carlos
the sodium citrate was a bit over the top and how dare you talk like that about brioche, that patty would be honored to rest between brioche buns, other than that I liked that lettuce tip and the tomato umami juice.
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the sodium citrate was a bit over the top and how dare you talk like that about brioche, that patty would be honored to rest between brioche buns, other than that I liked that lettuce tip and the tomato umami juice.
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Yvonne
Oooh i have to try this! My hubby is a chef and is on a quest for the perfect simplest burger at home, I've managed to get an 8 out of 10 from him so fingers crossed on the tomato trick!
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Oooh i have to try this! My hubby is a chef and is on a quest for the perfect simplest burger at home, I've managed to get an 8 out of 10 from him so fingers crossed on the tomato trick!
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Vikingr
Looks good dude, My two MUST haves on a burger(excluding cheese and condiments of course) are pickles and onions, and I also am a bottoming's guy now(thanks Kenji): P
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Looks good dude, My two MUST haves on a burger(excluding cheese and condiments of course) are pickles and onions, and I also am a bottoming's guy now(thanks Kenji): P
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