10 Burger Tips You Didn't Know You Needed | Burger Masterclass

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10 Burger tips to make sure your next burger becomes your best burger.

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Garlic Mayonnaise:
1 whole free-range organic egg
1 tbsp water
2 medium garlic cloves smashed and roughly chopped
1/2 tsp plus 1 little pinch of Maldon salt
2 tsp white wine vinegar
1 1/2 tsp fresh lemon juice (not that bottled BS)
1 cup avocado oil
2 TBSP extra virgin olive oil

Kitchen Products I own and love:

My Camera Equipment:

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[thatdudecancook]

Hope these burger tips leave you feeling inspired for your next session my friends!! If you've got any golden burger tips of your own drop them down in the comments for everyone to see and as always HAPPY COOKING!!

[mr.morris]

32 Seconds in & I already *KNOW* the fridge is about to get it

[hnfrmnx]

1) 0:40 buy 80/20 beef
2) 1:05 grind your own mix
3) 4:23 account for shrinkage
4) 4:55 dimple the middle
5) 5:25 relax them onions fool!
6) 6:20 good lettuce
7) 6:40 season yo tomatoes sucka!
8) 7:30 mayonnaise from scritchy scratch!
9) 8:44 BUTTA BUNS
10) 9:25 fat and acid

14:00 fridge drop-kick

[synk]

Quick tip on the mayo - if you're not making enough for an army, you can do it with an immersion blender. Bonus points if you find a glass jar the stick fits in so you don't even have to move it once you blend it. Totally agree that homemade is a game changer, and it elevates a BLT to the next level as well. I'll never go back to the goopy store bought stuff.

[andywalker]

Twenty years in a diner kitchen here. Excellent tips!

Three other keys are griddle temp, not crowding, and resisting the temptation of smashing with the spatula after the flip. Griddle must be hot enough for the browning/caramelization (Maillard reaction), but not so hot as to blacken. Not crowding helps aid that browning and prevents your burgers from getting steamed (yuk!). And smashing/smooshing achieves nothing but a dry burger. Don't smoosh!!!! 😉

Thanks again for an excellent video, chef.

P.S. Love how you let that beauty rest a bit before digging in. 👍😎

[MatthewSmith-cphu]

this is a masterclass
your probably the best culinary teacher on youtube ... you teach food theory and facts that apply across a spectrum ... your special ... thank you

[maplehouseknives]

A tip if I may... lettuce on the bun then tomato. Even though your bun is so slowly and lovely toasted, it still gets soggy from the tomato. Made your shawarma recipe yesterday, it was the bomb! Thanks man, greetings from Germany 👍🍻

[realdustin]

Only this guy here can take 20 plus years of professional cooking experience and translate it into easy to remember and apply techniques that people who really want solidly good Food can then incorporate into their everyday use. Another masterpiece for the books! Thank you so much.

[vandalsgarage]

I've had good luck using my food processor and very slightly frozen chunks of beef. Cut the beef into chunks, freeze until just stiff, then pulse in batches in the food pro until the beef is the consistency you want. This helps keep the fat from breaking down during grinding (since many of our home kitchen grinders aren't as sharp as they should be). Brisket makes great burgers, whenever it goes on sale I'll buy some for the smoker, and grind some for burgers.

[thegodofpez]

I’m kind of ashamed that I’ve never invested in a meat grinder or pasta maker for the KitchenAid my fiancée owns. Fantastic feature, my fancy follicle free fellow!

[morgastic]

This is probably my favorite fridge attack that I've ever seen! It was truly beautiful. Also I'm def gonna try some of these tips, at the very least making my own mayo cause that seems ridiculously easy for how much better it is

[Timbalo]

Thumbs up for the butter lettuce. Should be used and advocated much more.
Nothing wrong with the "standard", iceberg lettuce, but butter lettuce is king.

[aaronbailey]

Other than that 1 sad slice of cheese, that burger looks amazing! Thanks for the tips Sonny!

[triggeredsnowflake]

Sonny always coming in clutch with the good cooking practices! I always learn something and improve my own arsenal of cooking knowledge!

[Betoni]

1 thing i would add to the list is experiment with the order you stack your burgers. I was blown away by the differences it made by just stacking the stuff in in defferent orders.

[hughfristoe]

This is such a great compilation of some of my favorite tips I've gleaned from many videos. And that burger looked incredible. I just had a silly smile on my face at the end. Definitely considering the Made In cookware, too. We bought Saladmaster stuff years ago, but this stuff looks great.

[Grayald]

Definitely agree on the grinding your own beef thing. It cannot be overstated how much better it makes the burger. I did it for the first time with a combination of Chuck, boneless short rib, and I through in a few slices of fatty bacon to shore up the fat percentage to about 25 to 30.

The resulting burger was orders of magnitude better than store-bought ground beef. It was like a completely different food. It was incomparable.

[cutleyb]

Enjoyed the video. Although been an avid cook for 40 years, I love picking up tips like yours. Can't wait to try the mayo recipe. I'm a mayo and garlic freak! Also, many people like to toast the Buns with mayo so anxious to try your mayo that way.
Also like the tips on not adding EVO too early/much to mayo. And not adding salt too early to tomatoes. It's these small things that separate good cooks from great cooks.

[clachapelle]

Looks really good. My favorite bun is a normal burger bun with sesame seeds...

[Wheels_NYC]

All great tips. When I started grinding my own meat, it was game changing. I use the same attachment, and always freeze it. Your onions, butter lettuce, and griddle cooking... This is essentially the same burger you would get at my house.