The Biggest Mistakes Everyone Makes When Cooking Burgers

There is a joy that comes with making your own burger. You pick the right kind of meat, put it through the grinder, bind it together with eggs, and add some flavor and kick with herbs and spices.

That’s just half the fun, because assembling it together with the buns and condiments involves all kinds of creativity. The right kind of cheese adds to its taste, and the rest of the condiments make it look pretty and ready to eat.

Of course, not all of us are professional chefs, so mistakes will be made. Here are the biggest mistakes everyone makes when cooking burgers.

#Burgers #Grilling #Cooking

Defrosting meat at room temperature | 0:00
Using the wrong meat | 0:49
Handling the meat wrong | 1:41
Seasoning problems | 2:50
Not doing a propane check | 3:49
Not preheating your grill | 4:40
Using a dirty grill | 5:17
Turning your back on them | 5:55
Adding cheese at the wrong time | 6:48
Checking for doneness the wrong way | 7:41
Improper sanitation | 9:02

[MashedFood]

Do you have any pointers for the rest of us burger chefs out here?

[danieldoucet]

I can't wait for the 30 minute video on how to spread butter on a piece of bread.

[hulkjelly]

"Thaw your meat in the microwave". Now THAT'S a mistake!

[davidlomm]

Trust me, I'm a real old fashioned Butcher, ... Buy some Chuck, grind (or ask your Butcher to) the diced Chuck ONCE ONLY, through the "fine plate" !
Usually, meat is ground through a course plate then again through a fine plate but the more you grind it the tighter & tougher the meat gets, ... Grinding ONCE ONLY stops the patty balling up & & being tough & you won't need to stick your thumb into the middle :)
Believe me, you will have amazingly tender & yummy burgers !

[laerau]

Why would you tell people to defrost meat in the microwave? That's the fastest way to totally ruin your food.

[ronaldsilton]

Didn't learn anything except for a waste of 10 minutes for 1 minute of advice.

[peterbeyer]

Make a log shape out of your slightly salted burger meat then put it in the fridge for at least four hours then slice of the thickness you want and then BBQ it. You will be amazed at the result!

[digitalak]

The biggest mistake Mashed makes when making a "Cooking Burgers" video: Show a clip of flipping a steak 2 seconds in - 0:02, and again at 4:40, 6:02, and the list goes on. LOL

[jeffcotton]

Only MASHED could take a simple subject and turn it into a doctoral thesis... LOL!

[lskydrrn]

I definitely don't recommend thawing ground beef in the microwave. That's really bad advice. Sounds disgusting!

[theflyingdropbear]

as an Aussie who loves a good BBQ, always man the BBQ, even if it means grabbing a beer, have someone get you the beer, talking to mates, talking on the phone, or changing the music. You never walk away from the BBQ.

Most importantly, if you are the BBQ general, you are the most important person at any gathering.

[jdogsmooooth]

this is the video equivalent of what happens when youre still 300 words short in a 1000 word essay. wtf does propane have to do with anything?

[JackStrangelove]

Thawing meat in a microwave, afterwards, throw it away. You just killed it twice.

[jaycal]

The term hamburger originally derives from Hamburg, [2] Germany's second-largest city. Hamburg was also one of the major ports through which German emigrants to the Americas left in the 19th century. Hamburger in German is the demonym of Hamburg, similar to frankfurter and wiener, names for other meat-based foods and demonyms of the cities of Frankfurt and Vienna (in German Wien) respectively.

According to Ptolemy, the settlement's first name was Treva. A fortress there was named Hammaburg (burg means "fortress"). In Old High German. hamma means "angle"

Professor Klein Henszlein was the first to have consumed rejected ham scraps due to the foods presentation and claimed thats how the "hamburg"ers like it. And it stuck.

Sources unknown.

[cappy]

A wise man once told me; "A true grill master never moves more than 5ft away while grilling"

[nicholastimperio]

Ten minute video for 45 seconds of info.

[eugenekorotkov]

"Only defrost in cold water"

Luke-warm water is absolutely fine for small pieces (think: chicken breast size) that defrost quickly. As long as you're coming back within 20 minutes, bacteria wouldn't have enough time to multiply and food-poison you.

[mrsm]

This is a mix of good and very questionable info

[ShyGuyOnTheWifi]

Not gonna lie... watching that scene with the burger dipped into the cheese sauce... kinda made my mouth water.

[studiograficomty]

Did somebody else got pushed away with the guy was dipping the burger on the cheese sauce? i had to stop right there...the mixture of noises and the mangled burger, got me.