5 Strategies for Creating a Healthier Hamburger


The Best Burger I’ve Ever Made | SAM THE COOKING GUY 4K

Video taken from the channel: SAM THE COOKING GUY


Anthony Bourdain’s 3 tips to a perfect burger

Video taken from the channel: Tech Insider


Gordon Ramsay’s Top 10 Burger Tips

Video taken from the channel: Gordon Ramsay


How to Build a Healthier Burger

Video taken from the channel: WebMD


Tips on How to Make the Best Burger Kitchen Conundrums with Thomas Joseph

Video taken from the channel: Everyday Food


The Biggest Mistakes Everyone Makes When Cooking Burgers

Video taken from the channel: Mashed


Gordon Ramsay’s perfect burger tutorial | GMA

Video taken from the channel: Good Morning America

5 Tips for Building a Healthier Burger Start with lean meat. Be wary of ground turkey: it’s often a mix of light and dark meat and can be higher in fat than Downsize your patty. Restaurants have gotten us used to monster-sized 8-ounce burgers. But you’re better off cooking up Opt for a whole. “Make your burger healthier with a thin coat of ketchup, mustard and/or low-fat mayonnaise. Pile on the fresh veggies; and add a slice of low. Add bulk to your burger by piling on vegetables like tomatoes, lettuce, chile peppers and onions.

Vegetables are very low in calories and contain fiber to help keep you satisfied. Choose one. Try these 7 tips for building a healthy burger from the experts at Consumer Reports. Try a veggie burger. A good health move is to make some of your burgers meatless.

It can be as simple as. Or instead of bread crumbs, try a gluten-free option with almonds, walnuts, or other nuts. Add things you’d traditionally place on top of the burger inside the patty. Mix in onions, tomatoes, spinach, mushrooms, salsas, or any other vegetables to make a tasty. Chopped mushrooms, greens, and onions, or grated sweet potatoes, carrots, and zucchini offer delightful flavors, and they add some extra juices back into the burger, too!

Grains, beans, and pulses can also make an appearance; try black beans, lentils, quinoa, or rice. 5 ways to build a healthier burger without cutting flavor. Get the latest from TODAY. And, surprise, they can also be (relatively) healthy.

Here are five ways to make a healthier burger. 1. Use a Lid—or a Scale.

To ensure all of your burgers will be done at the same time, they’ve got to be the same size and shape. To ensure sure each patty is the same size, use a food scale. And to make sure your meat discs are all the same shape and thickness, try using a. Allowing the burgers to rest, allows the meat to finish cooking and allows the juices within redistribute throughout the patty for maximum juiciness. 5 to 10 minutes will make a difference.

Step 9: Lettuce should not be a topping. When building your burger, simply put the lettuce on the bottom underneath your burger. The deeper the color, the more nutrients veggies pack.

Pile your burger high since they’re so low in calories. Opt for spinach over iceberg lettuce and red bell peppers instead of yellow for more.

List of related literature:

● Record the nutrients in one of each of the burgers, premium salads and sides.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Include lettuce and tomato for vitamins A and C. Avoid dressings on hamburgers because they tend to be high in calories and fat.

“Foundations of Maternal-Newborn and Women's Health Nursing E-Book” by Sharon Smith Murray, Emily Slone McKinney
from Foundations of Maternal-Newborn and Women’s Health Nursing E-Book
by Sharon Smith Murray, Emily Slone McKinney
Elsevier Health Sciences, 2017

BURGER GUIDELINES • Wet your hands with cold water when mixing the meat and when forming burgers.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

To ensure the best texture, don’t let the burgers stand for more than an hour before cooking.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Build the burgers to your liking, using lettuce, tomato, bell pepper—and, of

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

When adding other fats, think heart healthy (arteries start clogging early in this fast-food-fed nation): olive and canola oil, avocados, smooth, thinly spread nut butter (if there’s no

“What to Expect: The Second Year” by Heidi Murkoff
from What to Expect: The Second Year
by Heidi Murkoff
Simon & Schuster UK, 2012

Build each burger on a bun with horseradish Dijon, a lettuce leaf, a patty, and caramelized onions.

“Weber's Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics” by Jamie Purviance
from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics
by Jamie Purviance
Houghton Mifflin Harcourt, 2016

One hack is to get a burger without a bun, add egg, add avocado, add bacon and extra veggies on the side… and you don’t have to be afraid if they sauté the veggies in oil!

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
from Complete Keto: A Guide to Transforming Your Body and Your Mind for Life
by Drew Manning
Hay House, 2019

Independent Actions Provide instructions on ways the client can reduce intake of saturated fat and cholesterol: • Reduce intake of meat fat (e.g., trim visible fat off meat; replace fatty meats such as fatty cuts of steak, hamburger, and processed meats with leaner products).

“Ulrich & Canale's Nursing Care Planning Guides E-Book” by Nancy Haugen, Sandra J. Galura
from Ulrich & Canale’s Nursing Care Planning Guides E-Book
by Nancy Haugen, Sandra J. Galura
Elsevier Health Sciences, 2010

WHY THIS RECIPE WORKS The ultimate indoor burger should be a juicy patty with a crisp crust.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • IIRC my Ex put in Worcestershire sauce, one packet of Lipton’s onion mix, ketchup, & salt/pepper…..Then we grilled moping with BBQ sauce………..yum yum

  • “Penis, out. Condom, on. Legs, open. Here’s where we take it to a whole new level…a touch of lube.. there’s nothing worse than a dry hole. Penis, in. You want to literally fuck the vagina. Beautiful.”

  • I just came to put a dislike because of the raw burger in the thumbnail. Our ancestors did not invent fire for me to eat raw burgers.

  • I don’t think there is a need to add light butter, the fat of the meat is enough, I don’t want to taste an another fat than the meat.

  • Oh Anthony, never has the world needed you so much. You’ve articulated everything I was unable to about what is important in a burger and in food in general. Textural and structural elements are every bit as important as flavour and aesthetics. Life can be a heavy burden, I hope you are at peace.

  • Agreed on the bacon. If done right, it definitely adds to it. But too many places do it wrong. They’ll use some thick cut bacon that’s undercooked. That just completely ruins it. Might as well take it off

  • Two biggest pet peeves. 1-Staging. Making it look like it’s all going smoothly where you see him knock over the oil, first 3 patties, then 6 cooking on the grill at the same time. 2-Tall burger. This is the stupidest idea of food I have ever seen! What good is stacking on ingredients for a burger you have to unhinge your mouth to take a bite for? It’s like putting fillings in a burrito from left to right.

  • I fold in the corners of the cheese slice to make it a smaller square so when I put it on the burger to melt none of it runs off and makes a mess or gets wasted.

  • This is late. But let the burger rest for 1-3 minutes. The meat absorbs the juice back into itself. When you bite down into it it’ll prevent the juices from going everywhere on and destroying the bread.

  • “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.

  • On principle, I dislike the use of the word “everyone” in your titles. This includes your so-called experts. This is why I won’t watch them.

  • Sorry but the best time to add the cheese is after you flip the burger. You want the cheese to ooze all around the burger and some to run onto the pan and cook and burn. Yeah, that’s the way…

  • Well this video is BS, half of these are opinions and tips, not mistakes. Fairly sure I tried to block this channel already, let’s try again.

  • G’day from Perth Western Australia
    Bought mince from a local butcher who specialises in burgers. Beautiful fat meat ratio. Anyways
    Perusing the net saw your effort. Thought I’ll give dat a crack
    Brioche bun
    Made yr sauce recipe. God damn that’s good with the Siracha. Background warmth
    Found some vermouth in da cabinet. Quick splash. Bam.
    200 grams of an 80/20 mix. I’m donesky
    Great burger

  • Very easy. Keep ground meat as cold as possible at all times (key). DO NOT mix seasonings and herbs into the meat. Form cold patties. Place back in the fridge until you are ready to put them on the grill/pan. Salt patties and cook them on a very hot surface. once done to your liking, remove, crack fresh black pepper over the patties and let them sit for 3 to 5 minutes. Your guests will rave and wonder what your “secret” is.

  • Never trust anyone who puts the burger directly onto the bottom bun. Always put lettuce in between bun and patty… number one freaking rule in assembling a good burger. This guys bun will be so soggy and gross

  • I showed this video to my gf. And two days later, we ate them for dinner. We never tasted a better burger than this. We recommend.

  • Nothing beats a freshly out the grill cheeseburger PLAIN! So you could taste all the flavors of the meat and its seasoningssssssssssss

  • Having watched several vid’s on hamburgers, they say slice of “cheddar”, you can’t slice real cheddar. Real cheddar crumbles, what they are using is process cheese, it’s not real cheddar, and it’s rubbish. Take real cheddar from England grate it, then put it on the meat.

  • I like 90-10 burgers myself with BBQ sauce poured into the burgers before cooking. Grill only with electric grill in the oven or BBQ grill with charcoal. Never propane, ever. The charcoal should just start to go light grey, never a flaming grill. Never, never, never fry burgers.

  • 58 million views and 117k comments has just made me do this, let’s face it, it’s a burger….. however, I’ve just made it for me and the wife and oh my god!!! Gordon, you should be a chef!! Absolutely incredible! Thankyou, simple meal, taste sensation!!! ����

  • Crazy to think there’s a mistake made by cooking a damn burger! Not red, done! For some that is. I like a little blood in mine. D Liscious!

  • Don’t use the microwave to defrost meat. It takes too long and you end up having the meat partially cooked, and microwaved meat does not taste good.
    Plus, with ground beef, that especially takes too long and you end up having to constantly scrap off layers of browned defrosted meat to get to the frozen stuff in the middle.
    Overall, using the microwave is not worth it.

  • I ate the best burger in my life at the Adams Morgan Festival over 30 years ago. It was cooked by some University of Maryland students. I wanted to buy another, but I didn’t want to destroy the memory. This was in the 1990’s and I am convinced that I made the right decision. The best cannot be replicated. Thank you UMD College Park guys.

  • Dispense with the whole mess and cook it inside. It’s easier, cleaner, you have more control, and much easier to clean up. Then if you want to eat outside, go do it.

  • Am I the only person who is tired of Gordon Ramsey food god? I guess he is just too over exposed. We were on a 12 hour layover in Hong Kong on our way to the Philippines and there was a Gordon Ramsey restaurant in the damn airport. No we did not eat there we had Chinese food.

  • This video is essentially a progressive trying to teach you how to grill. I mean come on. We don’t scrube our grills to brand new clean each time, it’s called seasoning, and then she goes on trying to tell us to baby the cooker… She sounds like a handful.

  • You know what I call American food poisoning. Watching Thomas Joseph under cooking beef.
    This guy is no cook he’s a homosexual playing with his meat.

  • I clicked on the video thinking these would be great tips but it ended up looking fucking disgusting burger and basically season everything and add butter to literally everything. Fucking yikes man.

  • Awesome observations in how a burger should be eatin, i guess if you go over board with the condiments you get a sloppy joe on you pants

  • I just randomly thought of you yesterday out of the blue…. proof you changed my life in whatever little way it was (not demeaning but rather appreciating you). The world is a very cruel place. RIP Anthony.

  • mashed videos always come off as a half ass rushed research project just before filming, with no understanding of what they are talking about. I get that you need to make content, but maybe try something that you are actually good at, and know what you’re talking about

  • If you cook a burger to 160F, it’ll be a flavorless hockey puck. 145F and pull it off the grill. Also, when juices start bubbling out of the top of the pattie it’s done.

  • These rules apply to all sandwiches. I don’t care how good your ingredients are if I have to eat it with a knife and fork, you dun goofed.

  • Salt. Don’t put it in. Who are you to say what tastes good to someone else, and everybody can salt their burger the way they like it. At a typical barbecue party the lettuce, tomatoes, onions, condiments, etc. are laid out so that people can build their burger they way they like. Why is salt (or pepper) different? Spoiler alert, it tastes the same whether you add it first or last. Now if you’re drying the meat for an aged steak, etc. that’s different.

  • Save yourself 10min of crap. ALL you need for the perfect hambuger, is a $7,500US Viking Ultra-Premium gas BBQ grill!!
    3:39 a big No-No in COVID times!

  • He didn’t cover what to season it with. I’ve found that no matter what I do, I still can’t make a hamburger like I can get in a restaurant, I think a good restaurant quality burger starts with a type of ground beef you just can’t get at the store

  • When it comes to meat one of the most important things I’ve learned over the years is to never, EVER let your meat loaf! ��������������������

  • im not a chef
    im not an expert cook
    but i damn say, i can make burgers way better than he does
    Edit: im not that kind who dislike videos alot. this is my first dislike video in 2020:)

  • This man was a hero to me. I discovered him when KC was first published. And fell in love w/ his story telling. When he went into the TV travel shows, I think he became one of America’s great ambassadors, showing people of other nations that, yeah, maybe we can respect their culture and traditions.

  • “In a perfect World, you should be able to eat a burger with one hand,” I feel the sentiment was shared by Jim Delligatti in ’67. Bread is the crucial foundation. Dwight Schrute almost quit Dunder Mifflin, saying “Bread is the paper of the food industry. You write your sandwich on it.” I agree with all critiques of unnecessarily tall burgers. Architecture is especially tricky when you’re supposed to eat the damn thing.

  • You shouldn’t eat ground beef other than medium well to well. You run the risk of eating bacteria in the meat introduced during processing. -microbiologist

  • Cheese went on wayy to early, cmon man. It needs to be partially melted bro. Lettuce on bottom and way to much tomato. This is a nightmare scenario people.

  • I know I’m a bit behind, but I finally made these burgers tonight and my girlfriend agrees… these are no doubt the best burgers I’ve ever made. Thank you!

  • once the video started talking about how to determine the level of gas left in a gas tank they jumped the shark IMO; these people (the channel) are dumb as shit and are just regurgitating stuff lifted from better sources in order to steal a dollar/like/follow

  • My take on a perfect burger is simple, brioche bun, 85/15 ground beef, cheddar cheese, sliced pickles, chopped raw onions, and mayo. Maybe throw on some ketchup as I eat it.

  • Avoid the flour and chemically soaked American ‘cheese’ which is not cheese at all! It alters the flavor of the meat! Have a naked burger, charred, but soft on the inside…medium well, salt & pepper, add the soft toasted potato bun (not too thick), fresh onions, fresh chopped sour pickles, fresh thick tomato slice, yellow mustard and a smear of mayo. That is a great burger! Eat some muenster on the side or swiss. Never eat fake cheese or fake anything!!!

  • You overcooked those burgers to hell, and the beginning of the video was annoying like just cook the burger don’t tell me to subscribe 50 times. Thumbs down.

  • Buy 80-20, a burger press and a flat top grill. Roll patties into meatballs, place on hot flat top, let a sear spot develop while letting your burger press also heat on the grill. Smash the heck out of the burger once around 1-2 minutes have passed, flip, press again. Stack your smashed patties with your favorite cheese. You’ll get an amazing burger. Also, if you have a butcher or grind your own meat, grind up some ground round and bacon and mix at about an 80-20 ratio. You won’t regret it. Just make sure you get a good cook on to get the bacon cooked. I have a butcher who does this for me. It’s a perfect bacon cheeseburger without the hassle of cooking the bacon.

  • Gordon Ramsay is the only person on Earth who can touch a patty on a flaming stove and not be screaming in pain

    Except those who can’t feel any tangible things

  • Right… This attempt is pretty much not bad.
    But first, you should season the burger mixture before shaping it. And add more seasoning when it’s shaped.
    Put mayonaise in both sides of the bun.
    That’s pretty much

  • I’ve been making smash burgers ever since I saw this video I even tried and made it the In and Out way that you did and I’m always smashing my burgers at home now! Thanks for teaching me how to do it the best way!

  • 3 simple tips if you run out of propane while cooking:

    1.Thank every god you can think of

    2.Throw away the propane grill

    3. Start using a charcoal grill and never speak of this incident.

  • Also, contrary to what this video depicts, the flames shouldn’t touch the patty unless you want to contract colon cancer early on.

  • 0:00 Gordon in a big hall: “Ten amazing tips to nail…”
    0:03 Gordon outdoors, months later: “…the most amazing burger”
    that’s the most shameless dialogue edit I’ve ever heard in my life

  • I love how there’s nothing you can learn from Gordon Ramsey he hasn’t already taught you in the 18 seasons of Hell’s Kitchen. What an awesome teacher.


  • Never even mentioned toasting the bun. That’s why I fry mine in cast iron. Brush some fat on the insides and toast em under the broiler. Best burger ever.

  • Not so perfect to me, No matter how careful they are (and they’re not that careful) there’s going to be severed intestines and poop contamination all over the place in the slaughter house. The outside of your meat is inevitably going to have intestinal bacteria on it. So ground meat is going to have poop germs ground right in. Kind of makes you want to wash your meat, but then your getting poop all over your sink and bowls or whatever. You really just have to accept it, & make sure your burgers are cooked all the way through.

  • Top 10 tips
    1 butter
    2 more butter
    3 a spoonful of buttah
    4 tablespoon of buttah
    5 buttery butter
    6 loads of butter
    7 fucking butter
    8 butter
    9 butter
    10 butter

  • When it comes to bacon, the question should be does adding anything else make the bacon better? Unless you’re adding more bacon the answer is NO!

  • It can’t be just me who doesn’t like patties too thick? I would have same amount of beef as this but in two patties I feel like it jus cooks better that way.

  • I was actually there that day at Gordon Ramsay’s house and I tried the burger. It wasn’t very good. I yelled at Gordon and told him to get back in the kitchen. He ran away like a schoolgirl crying.

  • Still trying to stay relevant, keep your face in the public eye whilst the world is locked down. Lol. Many people have realised that we don’t need these modern day role models

  • Hi chef Gordon,I idolize u,ur a great chef in and out. I watched all season of master chef us and Canada I learned a lot of techniques from It, just watched the food and how it cooked,how I wished to cook some of delicious food.. Godbless Po.. I am a big fan.

  • Hi chef Gordon,I idolize u,ur a great chef in and out. I watched all season of master chef us and Canada I learned a lot of techniques from It, just watched the food and how it cooked,how I wished to cook some of delicious food.. Godbless Po.. I am a big fan.

  • Thank you sir! This is the first video of yours that I’ve seen and I needed to subscribe. Your energy is phenomenal and contagious. Your technique is professional and yet approachable. You got another fan

  • Ive been pulling frozen meat out and thawing it all day on the countertop since ever since and never experienced any issues. Im doing it right now with pork chops. Cant imagine many restaraunts following those FDA guidelines either lol.

    Im pulling chocks after watching 1:53 seconds of getting nothing out of this video.

  • I made this burger last night and my entire family said this was the absolute best burger they ever had. My wife is a burger connoisseur and she was speechless.

  • I can’t stop learning from Gordon, those who love the kitchen would want to work with him, knowing how demanding he is. So even though I’m not good at cooking, I’ve learned enough to be cooking Burguers like this.

  • 15:17 I haven’t cleaned a BBQ grill in more than 30 years of ownership beyond heating it to smoke point then a quick rub of half an onion flat side down. If you’re washing it with hot soapy water, you’re doing it wrong. There’s absolutely no need to do any of that nonsense.

  • good quality beef and processed meltable cheese (industry cheese hehehe)???? I am not convinced, that a piece of slushy cheese makes a burger better.

  • 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!

  • Ugghh. I’m just not over this yet. What a terrible loss. Dude was the reason I went to cook in Provincetown. We need him now more than ever it seems.

  • He’s the best world class chef ever. I’d love to have him give my food a try for a country kid, I think he’d like 2/3 at least on the meals. As long as he truly likes simple things. Haha no lie, I hardly can keep up with him, but try, and my parents say yes, but I’d love to see how he cooks in person if he ever had the time

  • The perfect its the one you like,but very important to let the patty on the counter for five hours well wrap and cook very well,seize and finish to cook slowly best result.

  • you are so WRONG………….been grilling for 45 years (Never a complaint)
    Pack your meat super tight or your burger will have to much runny juice
    and will wreck your t-shirt because you will dribble all over yourself ( you can have a juicy burger and still pack your meat)
    TIP #3 Sear you meat on HIGH for 3 to 5 minutes, then turn down all heat levels to medium/low for the duration usually 7 minuets
    Burger making is soooooooo subjective that this video is super opinionated
    Regards, Rick

  • Sam. I tried your grilled veggies, they’re a hit. I made your korean fire chicken, but with thighs instead of spatchcock. It’s incredible. Tonight… I tried this burger. I was hoping they would be delicious, I wasn’t expecting for this to literally be the best burger I’ve ever made, but I’ll be god damned.

  • Very good and simple recipe. Good pro-tip about not over handling the raw beef; to leave air pockets within. Awesome burger…reminds me of ‘Andy’s’. Wife and I loved them. Thanks.

  • Bacon is unnecessary as it is a redundant fat just as I hate those crispy onion straws as a redundant carb. That said, lettuce, tomato, and raw/grilled onion all add additional and different flavors and textures so all three should be present, as should a spicy ketchup, mustard, and while it is another fat, the creaminess of mayo should not be absent. The patty should be grilled on an open flame with good old American cheese for best results. As far as the bun…I am odd here…but anything other than a kaiser is just a waste of carbs to me.

  • Try this: on a hot BBQ grille, coals or gas is ok, wood is superb….sear both sides of a 1/3 pound meat patty, 3/4″ (3cm) thick… add salt & pepper, toast your soft potato bun and set bun aside.. Cook the burger Medium, juicy and gray, not dry. Remove the meat patty from heat and plate it onto the toasted bun. Slice the burger in half and eat it “Plain”. This is where you should START liking your burgers…NAKED.. with nothing on it! If you hate it, your bun is wrong and your meat is bad or over cooked or too thin! After this, experiment with a few ingredients until you find your sweet spot / perfect burger.

  • In my family it’s traditional to have “Cannibal” sandwiches in the feed on Christmas Eve. I’m 69 and I’ve never gotten sick from the raw ground chuck and onion combo.

  • only using 1 slice of cheese should be against the law. rly who only uses 1 slice.. i gotta have at least 2 one on top of the meat and one on the bottom of the meat and if the cheese is too thin i use even more.

  • Thank you I’ve always said this. You see a carl’s jr commercial or something with this huge monstrosity and all I can think is that does not look fun to eat…who would want to buy that

  • Hello, Mr. Gordon Ramsay. I’m watching your YouTube video well. I have a question. He also lives in the U.S. on another YouTube channel, and he is an amateur if he does it on a gas grill. There’s someone who said, ‘You have to use charcoal grille to be professional.’ Is he telling you the truth? Also, gas grills are ignored, and most people in the U.S. use charcoal grills. What do you think? I would appreciate it very much if you could reply to this content. I want to teach some silly donkey.

  • everything he says is 100% truth, I can relate to it all even though he is far too eloquent for talking about a burgeons but that is him

  • This video does have a few time-honored tips, but for the most part it is hogwash. Starting with frozen meat? Thawing with a microwave? Come on! I was born on a Tuesday, just not last Tuesday.

  • Gone too soon, but funny this is the conclusion I came to pretty recently with burgers.

    Restaurants and self-grillers throw on high-quality cheeses, exotic toppings and sauces, and it all gets sort of lost in the mess that is a hamburger.

    I’m a recent Kraft-single convert. One of those, sweet pickle chips, ketchup, and a leaf of romaine lettuce. Even hollow out the bun if I can so that the toppings don’t push upwards too much. ‘Tis an art.

  • Just discovered but it became my favourite burger recipe right away. Fortunately I always have Noilly Prat at home the best Vermouth for cooking

  • Hi. I have a question regarding cheese.

    I used to work in a restaurant back when I was a spring chicken and I remember they

    made the best cheese I’ve ever had on a burger.

    Now, what they did, they made their cheese soft, as in “pliable”. So it could be spooned

    onto the burger, you see.

    It wasn’t a sauce, it was cheddar cheese (I believe it was cheddar but I may be wrong

    here) warmed up and softened so it had the consistency of…I’m not sure what I could

    compare it to…ground raw meat or soft dough almost. It wasn’t runny but it could be

    spooned onto the burger.
    It was soft enough to spread on the burger but it wasn’t

    spilling over the sides much as it was too thick. I hope I’m making sense here.

    Mind you, I haven’t come across this method since and it’s been nearly two decades

    but I’ve always wanted to make cheese like that for my own needs at home, you know.

    So my question is how do I achieve that? Is it a matter of grating the cheese, putting

    it in
    a saucepan and adding double cream to it or something? Is that it?

    One thing to mention here is the cheese, which didn’t have 100% smooth texture (it

    was relatively “clumpy”), was the color of scrambled egg yellow, really nice “cheesy”

    yellow…almost like the color of yellow mustard.

  • Don’t add pickle juice like this; 1:32, because it will make your sauce too runny. The sauce will drip on the table and your hands 7:15. Other than that very good recipe. The best recipes are always the minimalist ones. Patty, sauce, cheese, done. No need to overcomplicate a good burger. Keep up the good work Sam.

  • ya i hate a homemade ground beef dried out pattybut it can also be great of made correcti heard that restaurants use high fat for burgers i say the bun has to be good go splurge on buns buy the best from a local meat store -hey say u can buy fatty cheap meat and splurge on buns that makes it great?man this local meat store by my house bridgetown finer meats they have the best burger i ever had its a patty u cook at home its called a black and blue burger but trust me when i say its the best i have had burgers in many states this meat store has a secret they wont say what it is damn its mouth watering and addictive trust me if u own a restaurant and u had them ship you these you would be selling out they are that good

  • Wow I just made the most amazing burgers with this recipe!!!! Ill post a pic of it on my ig taylorjames_ig, i’ve made tons of burgers but this one turned out unreal

  • The butter in the patty is very new to me, i’ve done this before with spring onion sliced up. very interesting and can’t wait to try it next week!

  • “in my mouth it is like… it is just a dream”
    Haven’t tried to cook the same yet, but this is probably the best burger prose ever: )

  • I watched this video last year, but i keep on coming back for the comments. For the people that will be watching in the future read the comments first and then watch the video. Pro tip

  • Im sorry but isnt vermout a port? its reduced wine right so isnt it like a port?
    that would mean i can use Red wine port for it cuz who the FUCK would use white on white when you van have intensified flavors of Red wine.

  • We just got done duplicating this recipe and it is absolutely the best burger we’ve ever put in our mouth. I will never go out for a burger again!!
    Sam, you’re the man!!

  • I have watched Gordon for many years and find him as an inspiration to me and yes could call him my cookery hero.
    And i have taken ways he does things into my cooking and yes it makes the difference taste wise listen and learn from gordon is what I say

  • first time seeing one of your videos. that setup you have is awesome. i just got a griddle and was looking for a burger video, this looks perfect. i tried smash burgers once already but i used one of those vacuum sealed beef packages and i think the meat is too compacted in those so it came out dry.

  • I’ve always been a good burger maker, and have always grilled them. Did it this way (had a flattop that goes on the bbq) and now the family wants them cooked this way all the time. Works in a cats iron too if you can’t get outdoors.

  • I just don’t understand why all cooking shows have to use the word “nice” or “nicely” so much. Nice and browned, nicely coated, nice, nicely nice. I wonder what TV chef started that and why it caught on. It’s a useless adjective/adverb. Like people using “like” all of the time.

  • My Nana (True. Creole Woman) was a real cook/chef because most of the techniques in your videos, she taught me and I didn’t realize how much knowledge she gave me or that I have obtained.
    I just cook..lol

  • I just can’t get on board with using an egg in the recipe. IMO, it absolutely ruins the taste. Call me old fashioned, but to me, all I want is some quality chuck, a little salt and pepper, and some butter.

  • Just beef and that’s it? Do you form two balls and flatten them, and you think you have a burger? Don’t you season the meat? Oh God.:D

  • I feel like lots of this is wrong in terms of everything is too strict and timed you should be more relaxed when making a burger and take your time to find out how you like your burgers and how to make that

  • I just want to know what kind of heat and times per side. I am trying to learn these. Made some today, but im not sure on the second side. I did a medium heat wich was about 375F.