How to Grill Burgers (That are Big on Flavor, Not in Volume) | Kenji's Cooking Show

(There's a paywall, sorry. The food section helps pay for the newsroom and good journalism needs all the help it can get.)

[kevinmchugh]

“My 4 year old can handle it probably” means Kenji had two and a half burgers

[Shuggareah]

I’ve been cooking my burgers on weber kettles for ages, but tonight I made them following this method and I dare say I ate the best burgers of my life. I have a few things I could still make adjustments on, but not bad at all. Really enjoyed this video.
Sub’d, and liked. Thank you!

[strada]

Ahh yes, charred just like the Air Nomads. Perfection.

[IASGATG]

Unrelated question. Have you/food lab done anything on the differences in egg wash? (I.e. with water or milk or just yolk, etc.)

[ChrisTeague]

This guy is the Bob Ross of cooking channels.

[sonsfun]

Ahhh, that looks even better when you're hungry! I gotta get a charcoal grill!

[franriva]

Ey kenji! great vid. Whats the blend your using? is the same for a regular smash made in a pan?

[jayddots]

Hey Kenji can you make tikka masala sometime?

[vividddddd]

9:59 classic "drop a pickle, put it back in the bowl then grab another one" maneuver

[CompleteCarnivore]

90% of the time I would choose two thin patties over one thick one. Love the look of these!

[timcreston]

when kenji finally realized and peppered the other side 😮‍💨

[SUPERHULK]

You know what I appreciate about Kenji? The complete lack of pretentiousness (not that being pretentious is necessarily bad), he always makes things accessible to home a cook and is very much of the mind set “do things whatever way you like as long as you like it” it’s refreshing. Just seems like an all around good dude.

[AlwaysConfused]

That moment when you take a bite and it’s even better than you expected it to be. I live for those moments.

[jelobeanss]

Imagine you're a 4 year old eating Kenji's cooking everyday. What joy!

[pingpong]

“When you’re in a hurry for lunch” fires up the charcoal grill lol

[rbalbontin]

"Delicious cancer" 🙏. Kenji what's the brand of your gas grill?

[johncutter]

I'm 61 years old and I've been cooking outdoors since I was in my early 20's. I'm a master when it comes to ribs, brisket, pork butt, even steaks! But my burgers have often kind of sucked. Thanks to Kenji I now realize why. I was making my burgers way too thick, and it was throwing off the meat/bun/condiment ratio.

These flatter burgers, cooked lightly on one side, are fantastic!

I guarantee that David Chang has NEVER had one of these. (He recently said that all backyard burgers suck.)

UPDATE: We recently purchased a Blackstone Griddle to try Smash burgers (among other dishes). The griddle burgers are really good, and once again I prefer the meat/bun/condiment ratio of the thinner cooked meat. Here's the thing though... Kenji's burgers have a very similar taste and texture compared to Smash burgers... except Kenji's burgers have that smoky cooked-over-charcoal flavor. I love that flavor, so I actually prefer Kenji's burgers!

[toughluck]

Did Kenji not sprinkle a little salt on the tomato slice?? I never thought I'd see the day. (Looks so good ofc)

[darkerthanblackk]

If anyone is looking for a really great bun, try aldi’s brioche bun. I prefer it over the Whole Foods brioche bun.

[APNambo]

I love how he picks up the fallen pickle and puts it back with the rest, then picks a different slice for his own burger! The advantages of being the chef.