Alton Brown Makes a Burger of the Gods (FULL SEGMENT) | Good Eats | Food Network

They don't call it a "burger of the Gods" for nothing.

Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.

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Burger of the Gods
RECIPE COURTESY OF ALTON BROWN
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 3 servings

Ingredients

8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1/2 teaspoon kosher salt

Directions

In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.

Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.

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Alton Brown Makes a Burger of the Gods (FULL SEGMENT) | Good Eats | Food Network

[markhelms]

Back when Food Network was more than a game show channel.

[edwnx]

they tricked me into thinking this was a new video with that thumbnail…

[johnsilvers]

What I appreciate about Alton is that he speaks to the audience as a friend and not a idiot like quite a lot of chefs do.

[MrMhub]

Love how Alton never just told you to not do something without explaining why. I'm so excited for him to come back!

[richardlarouche]

Alton Brown single handedly quadrupled the kosher salt industry...🤷‍♂️

[tonydee]

Alton’s taught me more about cooking than anybody else, and he makes it understandable with humor.

[cerindiputy]

I love the video; however, please be truthful with the thumbnail. It's not a new video, market it as such.

[okimitchell]

Cops"what's the scale for?" Me"it's for my burgers bro".

[DJB]

Big thanks to Alton Brown for showing how to do this with a cheap food processor I use all the time instead of an expensive meat grinder that I would rarely use. Seriously huge.

[SpiderKnight]

“Well?-why bother! “ Thank you Mr. Brown for explaining that so clearly.

[DucNguyen-bdir]

Alton Brown has changed his position on "smashing" in the Reloaded Episode.

[underourrock]

This episode got me started making steak burgers. I grill them. A lightly smoked / grilled steak burger (I use 6 ounces...slightly bigger patty, but not much, ) is where it's at for me. I like to finish them with a VERY thin pat of butter or better yet ghee. Anything more than a thin pat is just going to run off into the fire. A little bit of butter or clarified butter at the end bastes the burger and really adds a nice touch to the flavor. I also figure that chefs like to baste their steaks with herb butter when they fry them in a cast iron skillet spooning the mixture over the steak to add flavor. So, this is similar to that. (I have used herbed butter once for this, but usually I just put the herbs and seasonings on the meat after it's flipped anyway... prevents burning but still cooks due to the heat of the grill. I flavor the other side too with seasoning but more deftly.)


Bottom Line: I've always found Alton Brown to be a wonderful place to start from to create your own great riffs on a theme and really that's what cooking is all about: Finding your own voice within the art that is food.

[Stethacanthus]

I think a valid exception to the "no smashing" rule is when you're specifically looking for a smashed burger.

Basically 70-80g of your beef, slightly lean, formed into a ball. Salt, then immediately add to a hot iron cooking surface (salted side down) and smash to make a very thin patty. It helps to smash and slide the spatula off. Salt the exposed side, then flip after a crust forms (about 45s) and finish. Stack 2-3 of those and you have something really nice. It's not a medium rare burger, but that high crust to middle ratio is really quite special and you can crank those out fast. If your spatula is steel, press it down on the hot surface before flipping to cook whatever juices ended up on it.

[civilizeddiva]

Good Eats returns in a few months - Alton will make Food Network Great Again🤣

[Thejigholeman]

something to consider.


spread a thin thin thin thin layer of mayo on the bun, then put the bun on a hot griddle/skillet (mayo side down). toast until golden brown and somewhat crunchy.


the mayo will brown the bread with a nice even golden color and make it taste way better. then put on the regular mayo/condiments that you normally would use.

[theartist]

I learned so much from Alton's old shows, absolutely amazing info he gave out!

[carlossevilla]

Amazing how much burger cooking rules have changed:
1. Salting before forming the patty is now not recommended
2. No smashing?
3. No cheese on a simple chuck/sirloin mix or even a mention of cheese?


Great burger but its amazing how huge culinary no-nos end up evolving and becoming new standards

[deansikora]

I miss "Good Eats", especially the yeast sock puppets.🤣 I remember an episode on preparing breakfast, including grinding your own coffee. The directions were so precise it would take you till noon to finish cooking a real good breakfast.

[walpoly]

I started doing mayo and pepper on the bottom bun after I saw this episode. It really does make a tasty burger.

[zackharris]

I've cooked this burger a few time before and I can say it's honestly legit. Medium rare, the juice mixes in with the mayo and creates a delectable sauce that really intesifies the beef flavor. No cheese ketchup mustard or pickles, etc... needed, I go a bit heavy on the mayo though. If you haven't I reccomend you try this one out. The best things in life are simple.