Hodad's Bacon Cheeseburger Copycat! | Secret Bacon Technique!

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[Mickcotton]

I’m making this burger today ! Exactly like you have taught us😊. National Burger Day Thank You So Much I’m Boiling Bacon 😂😂❤️Cheers 🙏🥂

[Docstantinople]

Mike was a character. I remember the episode of triple D, he cracked me up pretty good. “A lot of people don’t like Swiss cheese because of the holes, I tell ‘em’ just eat around them”
😅

[bobjohnson]

Greg, It is apparent in your voice and reverence that you appreciate Mike’s Hodad Burgers. Great representation! Thank you! Bob

[manbrodude]

This burger is seriously amazing though. Thank you for bringing this to people like me who dont live in San Diego. I never knew you could even boil bacon. It really does give it a chicharon taste like you said. The bacon takes on a whole different texture/bite. That bacon with the beef sandwiched inbetween the 2 pieces of melted cheese really gives off such an awesome crunch/taste/flavor profile (sesame bun goes perfect with it). That's what really makes the burger IMO. That's what I'm addicted to and why I've made HoDad burgers for like 4 dinners in a row now. I never get tired of that. I wonder if a cheese burger with crispy fried onions or crispy fried shallots can recreate that same thing. Because it does start to get annoying having to wait 45mins to boil the bacon...lol or... could you even actually use actual chicharonis from the store instead of the 1 hour long boiled bacon lol?

[twivey]

The best burger in San Diego. Mike was a great friend of mine and I still miss him greatly

[jamewakk]

I'm a swede, but I had a burger there when I was in San Diego and it was really good.

[BrokenMachine]

No trip to San Diego is complete for me without spending a day or two in OB and hittin’ up Hodad’s. One of my favorite burgers I’ve ever had.

[chads]

Just as good as your original video in 2014. To me this is the ideal bacon cheeseburger...simple and very well-composed. RIP Bossman Mike.

[scotto]

Burgers are such a personal endeavor. There are literally a million ways to make a burger. And while everyone has some burger making rules they swear by, none of them are really right or wrong. With that said, one rule of mine I have a hard time breaking is that toppings are called toppings for a reason...they go on top. Otherwise, they'd be called bottomings. I never really thought of the idea of the juices flowing down through the veggies. My reasoning has mostly been that the buns are designed for the burger on the bottom and veggies on top. This burger just might have changed my mind! I wasn't hungry when I started this video, I am now! I just wish I lived in San Diego!

And as usual, your production and critique is elite level! Thanks Greg!

[woodsiethewestie]

I was in San Diego for 6 months and ate at hodads many times.
Truly a must visit burger joint.
And boss man Mike was a larger than life character.
RIP Mike
Great job reproducing their burger Greg

[etherdog]

The bacon technique is the great take home lesson here. Thanks Greg!

[EverydayBBQ]

There is a lot of thought and expertise in this burger. As simple as a bacon cheeseburger sounds, the details are what make it outstanding instead of just ordinary. Great job as always, brother! Nobody does it like you. Nobody!

[jeffpeters]

My wife and I visited the downtown Hodad's location several years ago while I was visiting my daughter, and your video has my salivary glands getting wet virtually. Well done, my friend!

[SmokedReb]

Amazing burger from an amazing place. Thanks for your dedication and love to share a story not just a burger, Greg!

[dgax]

Hodad's burgers are absolutely the best I've ever had in my life. Everything they make is fantastic. The Bacon cheeseburger with onion rings and a shake was the perfect meal. Just as with Las Cuatro Milpas, Hodad's was definitely worth waiting in line for an hour or more. Those are the only two restaurants in San Diego I'd say that about. Thanks for this video. It brings back great memories of my time in San Diego.

[Kreeves]

My wife and I go to San Diego every summer for a conference for my work. Several years ago we ate at the one in downtown SD, and it was amazing. Luckily, last week we were able to make it to OB and eat at the original. It was amazing to say the least! The food was excellent, coupled with a very friendly staff and great ambiance made it a memorable experience for us. Can't wait to make it back there. Thank you so much for this video, I will try to make one myself, but I know I can't do it justice! RIP Boss Man!

[manbrodude]

Thank the Lord Jesus for your channel and that I found it. Some random youtube short showed up on my feed, and it was someone basically saying that they only trust 2 people when it comes to burgers, you and alt kenji lopez. So I looked up your channel. I watched your Big Mac video (I love Big Macs). Just following what you said, I made something that tasted just like the Big Mac. It honestly blew me away. Other big mac videos gave me burgers that tasted nothing like a Big Mac. So to know that I can now make Big Macs at home because of you was awesome. Thank you for simplifying things for newbs like me, for always keeping it simple, and for staying faithful to the originals when you do your recreations. I also really enjoy the history lessons and facts you give us. Feels like an awesome class room lol. You do things in great taste and with always great respect for the sources. Your channel is a blessing! I again followed your simple instructions and made these HoDad burgers at home, and they tasted delicious. I'm almost addicted to them lol (I live in Los Angeles, so I can make them at home instead of having to travel). But now I know what that random youtube short meant. You are now only 1 of few I trust when it comes to burger/cooking channels. Your research in getting the exact recipes is second to none, and astounding. You arent the stereotypical pretentious cook, over complicating things just for the sake of it, you are always straight to the point, you simplify things in such a great easy to understand way for newbs like me, you give actual directions; cooking times, heating settings etc. Just spot on faithful recreations. Again, thank you for such a great channel. You've been responsible for my dinners for like the past month lol. I have a few questions though. When it comes to knowing when to flip the burger, you've said to wait until you see steam coming through the top/patty getting wet(for traditional patty). But the more I try to cook, I've been really wondering, do you flip at the first signs of steam/wetness? Or do you wait until a certain amount of the patty is steaming/wet? If so, like over half? 75%? Until the whole patty is steaming and wet everywhere? When it comes to a smash patty, basically the same questions. Do I flip at the first signs of holes forming/bubbling? Or until after a certain amount? And if so what amount? Thank you in advance for any answers🙏God bless

[joelsmith]

Not about to argue with the Bossman. Rest well, Mike.

[papajoewil]

What a satisfying cook! Love how thorough all of the steps were and I can't wait to cook this myself. Great job, Greg. I'm also a big fan of the ranch from Hodad's.

[dwaynewladyka]

I like how that burger turned out. Lots of onion is a good thing on a burger. Cheers, Greg! 👍🏻👍🏻✌️🍔