why cheeseburgers ALWAYS taste better at restaurants 🍔

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0:00 what is the most tender hamburger meat?
1:11 how to grind your own hamburger meat
2:58 how to portion your hamburger meat
5:04 what is the best cheese for hamburgers?
6:24 what is the best sauce for hamburgers?
9:01 what are the best hamburger buns?
10:16 the BEST way to cook a hamburger at home

#cheeseburger #acooknamedmatt #food #cooking

why cheeseburgers ALWAYS taste better at restaurants 🍔

[TheBQ]

At home, I feel like my biggest obstacles are coordination and timing. If you want to make burgers served with fries and dipping sauce for a party of 4 that are all served hot at the same time, it's a struggle. It'd be amazing if you put out a video specifically around coordination and managing the order of operations. I really appreciate all the little process tips you sprinkle into your vids.

[staciesabatino]

Matt, I can feel your heart and soul! Thank You!

[Canadiangrl]

I love the cheese idea. I'm going to try it. Thanks Matt.

[androidsolo]

You’ve been on a roll, keep killing it 🤙

[josephp]

Nice Pulp Fiction reference. Also, that was the juiciest bite I have ever seen in my life

[Henry-gqv]

really love this series, thank you so much!

[bills]

Amazing looking burger! Only thing I would change is caramelized onions over raw but that’s just my preference.

[Tayla]

Love the longer videos mat!! Pls keep them coming for us!!!😁😁

[yertelt]

Awesome, watched other videos where they're trying to get you to use some "perfect" blend of different cuts, formulas to calculate the fat percentage, etc., etc., I watch this video and you're like, "meh, just grab a decent chuck roast and grind some burger, " lol. Subscribed.

[collije]

Love love that you made this. Excellent points and tips made

[ppw]

New subscriber. You’re the only one that I see who cleaned your cutting board!!! I always wondered about it. And, I like your content and teaching style. 👍

[sarakajira]

My trick with burgers is salt and pepper like you use, but instead of a neutral oil, I oil the pan itself and brush Worcestershire sauce onto the patties with a marinade brush. F-ing amazing.

[badgebadge]

Awesome additions for a burger. Thank you.

[OhNoPicco]

Awesome video. The cheese was way simpler than I thought.

[kristenpurol]

So happy to find your content. I’m a Kenji die hard and Joshua weissman fan but you my friend might turn my chef loves from a duo to a trio. Cheers. And I can’t wait to make this myself.

[bassfever]

That looks like a great homemade burger! You have skills for sure.

The title got me here, because I think it's pretty easy to make a burger better than most restaurants. The exception I'll grant is for a restaurant that truly specializes in burgers, and even there, it's not a given, they can get too pretentious for their own good when you just want a tasty burger (see my callback to Pulp Fiction?). The main issue I come across is lack of attention or customization for the toppings, which will make or break the burger. If I have to remind the server for my ketchup/mustard/mayo, the place is getting dinged. If I don't get lettuce, pickle, and onion, points off. If they give me a tomato, they fail.

The worst burger I ever had at a restaurant was a place that touted all local ingredients, great beef, and when we called and asked the person said they are known for their great burgers.

The burger came with 2 thick rings of raw onion, not good coverage for the patty and sliced way too thick; 1 piece of leaf lettuce that was a decent garnish for the plate but not a good crunch for my burger. There was ketchup at the table but they forgot my mustard and mayo, and no pickle. This was the kicker. I reminded my server about the pickle and they brought out a little plastic souffle cup with just a 2-inch chunk of pickel, which I had to slice with the dull butter knife at the table to get a couple large chunks to offset the onions.

The beef was Ok I guess. And to be clear, I did specify the toppings and condiments when I ordered.

Otherwise, it was just about the worst burger experience I've ever had at a restaurant. Very low bar was set there.

[stevenwilson]

Looks amazing, I would love to have the training that you do and the skill at cooking. I make edible food where some is even tasty but nothing like what you can do. Thanks for the video

[johnmaurer]

Another interesting and fun video. Thanks for putting this together I really enjoyed it

[markopalikko]

You nailed it! Perfect burger, and thanks for the cheddar butter tip.

[RebuttalRecords]

@acooknamedMatt: Thanks for the great presentation. I find most of the ground beef I buy contains so much excess moisture that it creates a huge mess and the meat takes on a blackened color and a burnt texture. What causes excess moisture in ground beef?