The best burger i've ever made (v2. 0) 4k
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Date: 2020-05-27
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Comments and reviews: 9
rmpennin
I made version 1. 0 and no shit, it's amazing. Thanks for the info Sam! I worked at a diner in college and the owner forbid us to ever smash down on a patty (some folks just do it to make them cook faster. Had to keep flipping so juice stayed in. But that was on a grill, not flat top. I made this one on cast iron and of all the thousands of burgers I've made, this was my first smash burger. DAMN it's good. I love in NC, I love fresh slaw on a burger so I'll add that next time. Gotta get the grinder attachment for my mixer!
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I made version 1. 0 and no shit, it's amazing. Thanks for the info Sam! I worked at a diner in college and the owner forbid us to ever smash down on a patty (some folks just do it to make them cook faster. Had to keep flipping so juice stayed in. But that was on a grill, not flat top. I made this one on cast iron and of all the thousands of burgers I've made, this was my first smash burger. DAMN it's good. I love in NC, I love fresh slaw on a burger so I'll add that next time. Gotta get the grinder attachment for my mixer!
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Josh
Ok, Sam. I tried grinding my own burgers this weekend using your same meat and grinder set up. I kept the meat in the freezer for around 20 minutes and the attachment was in there for a good 45 minutes prior. As soon as I put the meat in it would get stuck and I would have to keep cleaning out the attachment after each piece of meat. The result was burgers with no fat and they tasted like a hockey puck. Can't quite figure out why the meat would grind as smooth as yours did. Any tips?
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Ok, Sam. I tried grinding my own burgers this weekend using your same meat and grinder set up. I kept the meat in the freezer for around 20 minutes and the attachment was in there for a good 45 minutes prior. As soon as I put the meat in it would get stuck and I would have to keep cleaning out the attachment after each piece of meat. The result was burgers with no fat and they tasted like a hockey puck. Can't quite figure out why the meat would grind as smooth as yours did. Any tips?
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JR
Hello. greetings from England. Just though I would share my story on making your best ever burger. Thought I would go to my butcher 30 minutes away to get the meat. We live in rural England and on the way a damn deer jumped in front of us and destroyed my car ( a write off). made it to the butcher, only to find out they DO NOT mince meat GRRRRRR ended up buying their own mix which was dissappointing to say the least. Most expensive non best ever burger
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Hello. greetings from England. Just though I would share my story on making your best ever burger. Thought I would go to my butcher 30 minutes away to get the meat. We live in rural England and on the way a damn deer jumped in front of us and destroyed my car ( a write off). made it to the butcher, only to find out they DO NOT mince meat GRRRRRR ended up buying their own mix which was dissappointing to say the least. Most expensive non best ever burger
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Mario
Hi Sam. Questions: 1. If I freeze the patties, will they be as good, juicy and tender after thawing? 2. What will be the proportion of fat if I only use half and half of sirloin and brisket? Will it become around 70/30 instead of 80/20? Is the proportion of 70/30 even better. or is this too much fat? Thanks.
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Hi Sam. Questions: 1. If I freeze the patties, will they be as good, juicy and tender after thawing? 2. What will be the proportion of fat if I only use half and half of sirloin and brisket? Will it become around 70/30 instead of 80/20? Is the proportion of 70/30 even better. or is this too much fat? Thanks.
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JNManix
I didn't believe when I initially saw this video. but then I made it and my god, its the best burger I've ever made. It was truly truly delicious and simple. It was really well explained. Thank you so much for sharing your burger recipe with the world.
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I didn't believe when I initially saw this video. but then I made it and my god, its the best burger I've ever made. It was truly truly delicious and simple. It was really well explained. Thank you so much for sharing your burger recipe with the world.
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HobokenArts
This thing must taste amazing! Absolutely agree on your meat mixture. however I will never go through the trouble. sadly My only thought is to not squander the opportunities of two patties with only cheese between. Wish I could have this right now!
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This thing must taste amazing! Absolutely agree on your meat mixture. however I will never go through the trouble. sadly My only thought is to not squander the opportunities of two patties with only cheese between. Wish I could have this right now!
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vanparham
I believe him, I will steal his sauce but will probably not do the meat as I am usually making quiet a few, he does it great though, all the tricks to make it great are here. I appreciate watching someone else do it.
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I believe him, I will steal his sauce but will probably not do the meat as I am usually making quiet a few, he does it great though, all the tricks to make it great are here. I appreciate watching someone else do it.
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Christina
I HAVE to make these burgers! I don't have a mixer or a grinder or the disposable income right now to get them. So, question. Will the meat counter at a supermarket grind the meat for you if you ask pretty please?
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I HAVE to make these burgers! I don't have a mixer or a grinder or the disposable income right now to get them. So, question. Will the meat counter at a supermarket grind the meat for you if you ask pretty please?
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Konscious
you always say the recipe is online but i have the hardest time ever trynna find the recipes on your site. you should really start doing direct links to the recipes in your description box of every upload.
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you always say the recipe is online but i have the hardest time ever trynna find the recipes on your site. you should really start doing direct links to the recipes in your description box of every upload.
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