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This video showcases three different ways to make a burger depending on how much time you have. It ranges from a quick and crispy smash burger to a gourmet steak burger with homemade brioche buns, hand-ground meat, and caramelized onions.
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【3-Min】Smash beef balls in a hot pan to get a crispy crust and melt American cheese. → 【30-Min】Quick-pickle red onions, make a custom dressing, and cook a thick pub patty with a thumb indent. → 【3-Hour】Bake brioche buns from scratch, slow-caramelize onions with wine, and make a fresh garlic aioli. → 【3-Hour】Hand-grind a blend of steak cuts for the patty and serve with Gruyère and arugula.
【3-Min】Smash beef balls in a hot pan to get a crispy crust and melt American cheese. → 【30-Min】Quick-pickle red onions, make a custom dressing, and cook a thick pub patty with a thumb indent. → 【3-Hour】Bake brioche buns from scratch, slow-caramelize onions with wine, and make a fresh garlic aioli. → 【3-Hour】Hand-grind a blend of steak cuts for the patty and serve with Gruyère and arugula.
This video showcases three different ways to make a burger depending on how much time you have. It ranges from a quick and crispy smash burger to a gourmet steak burger with homemade brioche buns, hand-ground meat, and caramelized onions.
【3-Minute Smash Burger】Divide 80/20 ground beef into four even balls and season the top with salt and pepper.
【3-Minute Smash Burger】Heat a pan over high heat with oil, toast the Hawaiian bun, then place the meat ball salt-side down and smash it flat with two spatulas.
【3-Minute Smash Burger】Flip the patty once a crust forms (Maillard reaction), add American cheese, and assemble with pickles, ketchup, and mustard.
【30-Minute Pub Burger】Prepare pickled red onions by boiling a brine of water, vinegar, sugar, and spices, then pouring it over sliced onions and letting them sit for 30 minutes.
【30-Minute Pub Burger】Make Thousand Island dressing by whisking mayonnaise, ketchup, garlic, chopped pickles, and vinegar.
The Maillard reaction is key for the smash burger's flavor; don't move the meat until it develops a dark crust.
Using a thumb indent in thicker patties prevents them from doming up during cooking.
For hand-grinding meat, ensure both the meat and the grinder attachments are partially frozen for safety and better texture.
True caramelized onions take at least 45 minutes to an hour; they should be dark and sweet, not just golden.
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