Meat Grain Burgers

 

Can Gordon Ramsay Cook a Burger in 10 Minutes for a Front-Line Workers Charity? | Ramsay In 10

Video taken from the channel: Gordon Ramsay


 

Impossible Burger vs Beyond Meat Burger Taste Test

Video taken from the channel: CNET


 

Grain’n Simple Vs Food and Stuff Parks and Recreation

Video taken from the channel: Parks and Recreation


 

How Beyond Meat Makes Juicy Burgers From PLANTS [w/ CEO Ethan Brown]

Video taken from the channel: Foodbeast


 

Ron and Chris Burger Cook Off

Video taken from the channel: Channel 51


 

Gordon Ramsay’s perfect burger tutorial | GMA

Video taken from the channel: Good Morning America


 

Science: For the Best Burgers, Don’t Buy Ground Beef—See Why It’s Best to Grind Meat Yourself!

Video taken from the channel: America’s Test Kitchen


Meat-and-Grain Burgers By combining ground meat with cooked whole grains, you can create a burger that’s moist, flavorful, and high in fiber with less unhealthy saturated fat. 1. Meat & Grain Burgers. Ingredients.

2 tablespoons vegetable oil; Salt for water; 1 pound fresh spinach leaves; 1 pound beef chuck (can also use ground sirloin, boneless chicken or turkey thighs, pork or lamb shoulder with excess fat removed) 1 small onion, finely chopped; 2 cloves garlic, finely chopped; Pinch of cayenne pepper. Directions. Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes.

Place patties in center of grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Place burgers on bottom halves of buns; top with tomato slices and lettuce. Beef and Grain Burgers Beef and Grain Burgers Quinoa adds texture and earthiness to this lean beef burger. Made in a similar way to meatloaf, this patty substitutes an ancient grain.

BURGERS; 1 1/2 tsp olive oil, divided; 1/4 cup minced shallots; 3 large cloves garlic, minced; 1/4 cup bulgur wheat; 1 1/2 cups cooked black beans; 1/4 cup. Product Details On-trend, wholesome ingredients like brown rice, quinoa, bulgur and roasted corn, black beans and roasted red peppers are combined into our fiber-rich burger with the texture of a meat burger. It offers amazing flavor, eye appeal and more versatility than the average burger!Field Roast makes artisanal plant-based meats and cheeses.

Flavorful, satisfying and made with whole-food ingredients. Veggie burgers are a great option for vegans, vegetarians, and those who simply want to cut back on their meat consumption.They can be made from a variety of ingredients like beans, soy. To get to the meat of the matter, we conducted a blind taste test comparing a burger made with standard-issue, grain-fed supermarket beef vs. one made with grass-fed beef (from Moveable Beast Farm) both of them 85-percent lean. Our group of burger-loving editors tasted them plain, served on a Martin’s potato bun.

No cheese, no bacon, no frills.

List of related literature:

Season a pound or so of ground beef with a good pinch of dill (a handful if it’s fresh), salt, and pepper; form the meat into patties (two patties per burger, so make them on the thin side).

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Start with 4 ounces of ground meat and then pound the patties as thin as possible to cook quicker, and grill instead of fry.

“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

You’ll likely find all kinds of grain “burgers” and other meat analogues–fake bacon, ham, bologna, and turkey–usually made from soy protein and wheat gluten.

“Mad Cowboy: Plain Truth from the Cattle Rancher Who Won't Eat Meat” by Howard F. Lyman, Glen Merzer
from Mad Cowboy: Plain Truth from the Cattle Rancher Who Won’t Eat Meat
by Howard F. Lyman, Glen Merzer
Scribner, 2001

For example, try veggie burgers in place of beef or turkey patties.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

For the classic burger with any kind of meat, I just shape 1 pound of good room­temperature meat into six to eight patties and add salt and pepper before frying them in my cast­iron pan or throwing them onthe grill.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

Most of the recipes are meatless, but a few (such as Sausage Patties, with 1 lb ground pork) call for the use of meat.

“History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

Some vegetarian burger patties are made from soy (see Table 6-1), and some are grainor vegetable-based.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

Form the meat into smallish but thick oval patties, about 3 tbsp of ground meat per patty.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Ground meat (and nowadays, soy, ground veggies, and other vegetarian options) offer plenty of opportunity for burger variety.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Gently shape the meat mixture into four ¾to 1-inch-thick burger patties.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Alexia Lewis RD

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

[email protected]

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  • I usually grill my burger but I have a stove griddle like that. I’m gonna give this a try. I love how the flavors from the bacon go into the burger and the mayonnaise ��������

  • I want a very lean burger to gain back 20 lbs of muscle I lost due to a back injury. Should I go with flank or sirloin? It’s okay if the burger isn’t as tasty as a fattier cut burger. I don’t want to develop fatty liver disease again either

  • I truly don’t believe people would listen to this or they learn anything from it..complete waste of time. Please drop this clip it is rather embaressing.

  • Ils if it might be me who is blind but those burgers looked raw ( it looked like if there was some pink Inside the burger when he cut it:/)

  • In Ag, we did everything. Usually, we cut everything into steaks and roasts. Then there’s the rough pieces that would be trimmed off, which with the shank and other undesired pieces, it went into the grinder. Then if you wanted sausage, we’d dump it in a mixer. One fellow had his beef ground, then had a few things he wanted added. Then we had a patty maker. You would put meat in the hopper, where an arbor would grab it like the arbor in the grinder, that would compress it down on this hard sheet of a plastic like material that had a hole the size of patty it was forced into, then all in one motion the plate would slide outside and a plate the size of the patty would slap the patty out, all you had to do is put wax paper between each patty. Then we had the tenderizer for steaks. But I was a meat eater then, where the hammer pulverizer always made better tenderized meat. We did have an old cast iron sausage stuffer, but then we moved up to stainless steel which had a better design and worked smoother.
    We had a tater peeler to. Dump taters in, with water rrunning, a few seconds later there were peeled taters. Had a chicken plucker too. Cut the head off the chicken, I think we’d hold its feet and put the chicken in this one part where the feathers were ripped out. We also had a smoking cabinet. Not to mention pee shellers. After I started hand sharpening all the knives our instructor got a $900 automatic sharpener that had a reservoir with water that pumped on the rock, then the angle was determined by the top plate. We’d use the knives when they were wore up to the back of the blade, which that sharpener still made them sharp.
    It was called a meat center, where it’d been right to call it a morgue. All the murdered animals.
    Which hunters would bring deer in. The state later ruled the deer had to have the head kept on them to determine their sex. Another way lazy butt wardens could make their job easier. But the Dept. Of Health of the same state said you can’t keep the meat in the cooler where the animals head is still on.
    Odd thing, pigs could keep their heads, which would get sliced in half to be boiled to make souse meat. Pigs have thick skulls.
    Where agencies get too big, they get power where they’d eventually have citizens check in to a police department and do an alcohol test to assure you’re not drinking, just so police won’t have to pull people over and get out of their cars and then have to conduct tests.

  • Ok, I’m confused, why what does having a burger that splatters everywhere prove? I don’t like it when food is falling apart, it usually falls out of the bun then so what is the advantage here?

  • Impossible is full of GMO yeast produced Heme (“blood”) and full on GMO soy to save cost. They were going to use pea protein like Beyond, but chose to make a cost decision.

  • I’m not really buying this… The smash burger looks good, but how did the “store bought” bounce back up?  Was there some yeast added to it that they didn’t show?

  • Chris goes to all the trouble of tinkering with the recipe, even works on his presentation and Ron throws a hamburger on a paper plate in front of everyone and owns. As usual. My grandad always used to say, your only weapon against a cow is a pig. And he’s right. Bacon is my favourite food lol

  • I’ve never had an Impossible Burger. I have had a Beyond Burger and it was good. We’ve made the switch at home from meat to plant based products.

  • how much processing (chemical structure manipulation, plant molecule sequence change to get it to be “meat-like”)…another ultra-processed “food”?

    If it is so “environmentally less impactful” than meat, why so expensive? Cost of R&D…gotta make back the sunk cost of creating it when you go commercial

  • Well the burgers were not there same shape, or thickness. The store bought was rounder, thicker, and packed tighter than the fresh ground. Not saying that made all the difference, just that they were formed differently, and honestly I would happy grind my own beef any day over store bought. Just saying more than likely since the store bought one was thicker and packed tighter, and they also more than likely weren’t cooked the same on the inside. That could had attributed to some of the difference in there extremely scientific demonstration.

  • Guys, even though he has some good points, I have better suggestions for a really, tasty, mouth watering burger.

    First off, You should grind your own meat at home. Use fatty cuts of beef, and try to have the meat at least of a ratio of 80% lean and 20% fat. Fat is what gives meat their flavor. When cooked, the fat in the meat melts and gives meat a nice juicy flavor. My personal favorite and recommendation to grind meat with is Chuck steak. When grinding meat, you can either use a blender (try putting in small portions of chopped up meat one at a time to prevent clogging), food processor, or just a regular meat grinder that you can probably find for cheap on Amazon. After you get your grind up meat, you can just form the patty circle with your hands, or you can use a hamburger mold, and you can make them as thick at you like (I usually make them 1/3-1/2 inch thick)

    Second off, seasoning. Seasoning on your burgers is very important. Using the right umami (savory) seasonings for your burger can make a huge difference in the taste and flavor at the end. Binging with Babish’s burger seasoning is a good way to give your burgers a salty flavor, and you can experiment from there. My personal blend includes salt, pepper, msg, bonito flake, dried shiitake mushrooms, dried konbu, a single dried anchovy (5 of these courtesy of Babish), garlic powder, onion powder, and paprika (use smoked if you would like a smoky flavor going on in your patty). If you do decide to use my seasoning blend, I suggest seasoning the patty while its cooking, since the salt will slightly lose its flavor if you season the patty beforehand, and to only season one side, since this seasoning blend packs itself a punch already. Also I should strongly emphatically tell you, do not add ingredients in your burger meat, and do not season it before you form the patty. You aren’t making meatloaf, your making burgers, and you want the texture of a good burger. Trust me, your taste buds will thank you later.

    Thirdly, I suggest pan frying your patties (I suggest a cast iron) instead of grilling them, since the juices in a burger is what contributes to a patties flavor, and while grilling a patty may give a burger a smoky texture, the juices will fall in the fire, and end up not giving a patty the flavors it righteously deserves. Also, I suggest toasting your buns in extra virgin olive oil in medium to medium high heat to not only give you an extra oomph to your burger, but also to not be soggy as much if too much of the juices are absorbed by the buns (I suggest getting thick slices). Cook your patties in medium to medium high heat until you see some cooked meat forming on the bottom. Flip it, put a slice of American Cheese on top, put 2 teaspoons of water into the pan and cover the pan until the cheese has melted. Put the patty on the toasted buns and set aside. Put any toppings you desire on your patty, I usually put shredded iceberg lettuce on the bottom bun, then caramelized onions, ketchup, and sometimes a slice of a microwaved tomato seasoned with salt and rubbed with olive oil. Enjoy your burgers guys! Your mouth will thank you for it!

  • I was hoping to see a step by step process in the plant, but perhaps you’ve chosen not to do that because of fear of giving away proprietary information.

  • He is a genuinely good man. He loves his kids and it shows. When he’s on TV he’s the public character. But it’s obvious here is a good guy. Just love him.

  • I think how much it splatters is really irrelevant beyond the basic point of the texture of the burger. A lot of you are obsessed with that one factor. If making your own tastes better, that should be the most important factor.

  • Don’t buy ground beef it could be from any part of the cow and they can load it with those weird ammonia additives. Ground round or sirloin is a better choice or like someone else mentioned have your butcher grind something up.

  • hi dumbakk. one can have the store grind any meat one wants, usually for free. no need to get a grinder for home. “chefs” are such pretentious akkes.

  • Dropping something heavy on a patty to see if it splatters is not scientific nor does it prove anything. To answer the question “what did we learn from this?”, I’d say nothing.

  • Anyone else actually feel really bad for Chris. He was so prepared and has been trying this for years only to find out that his creation, even though it tastes as good as Beyonce smells, just can’t beat a normal burger. In the seconds before he tries the burger, he looks so sad.

  • I do like my burgers tender, but I get the feeling that that home-grinded hamburger would be a mess to handle. I say don’t strive for tenderness, strive for the right amount of firm and tender.

  • Why do vegans want foods to taste like meat? If i went meatless diet and vegan, then i dont want to taste meat! So like meat tasting cauliflower? Let vegetables taste like vegetables. Imagine pork chop tasting grapefruits!

  • These burgers are great. But if they cost so much less recources why do they cost 3 times more. I get you have to earn back your r&d but at those prices your market will be very limited.

  • Pure genius..
    The “Smashburger”!
    Why didn’t I think of that?
    I have a feeling that “Smashburgers” could put “Five Guys” out of business…

  • I was checking ground meat labels the other day and was appalled at how much crap they put in it dextrose, corn starch, etc. There are less and less traditional markets where you ask the butcher to grind the meat for you. I eat keto and want to start cooking some recipes that call for ground meat lasagna, burgers, etc. I’m considering getting the meat grinder attachment for my Kitchenaid stand mixer

  • I have tried both the Beyond Burger(Burgerfi) and the Impossible Burger(Burger King). And I can comfortable say that the Beyond Burger is better. It is juicy and flavorful, versus the Impossible Burger kind of having a bland taste to it.

  • “Tastes almost like beef, but missing that beef flavor” LOL You are definitely contradicting yourself. You could describe an apple the same way.

  • 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

  • Price is steep currently but they are good and overtime if this is more common will it cost less? Maybe it’ll switch where real beef is more. It will certainly lessen the cost of the lives of so many cows. I feel like even franchise meat farmers and slaughterers don’t like their jobs very much anyway.

  • I buy Beyond Meat on a regular basis and I find that the texture and taste is pretty much indistinguishable from an average beef patty besides that greasy feeling you get in your gut after eating beef. I prefer Beyond because it’s not Soy based and I just get the meat package and not the burger patties because it’s cheaper per oz and it’s super simple to make your own patties.

    My only gripe with Beyond Meat is that the smell of the meat before cooking is pretty odd and not appetizing but you get used to it and it’s not an issue after it’s cooked.

  • The patties are to high. Good luck to fit that thing in your mouth, maybe if you squeeze it hard while the juice drips on your hands and the buns
    disintegrates.

  • 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!

  • A chef friend of mine made the turkey burger the exact same way Chris made his and I just slapped some beef on a grill. I won. The end.

  • “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 grind my own beef because it’s fun. No other good reason particularly, except perhaps that recently when I’ve bought ground beef at my local Gelson’s, I encountered several sharp hard bone chips that have nearly broken some of my teeth. So, clearly this isn’t right. I’ve never encountered this grinding my own chuck roasts from my local Smart and Final. There are also videos on youtube with meat department employees claiming that they’ve been instructed by management/owners to mix freshly ground beef with old expired grey/brown beef and put a new “expired by” date on it. Don’t want that. So, I grind my own beef. But yeah, it tends to be both moister and crumblier if that’s a problem for you. Still fun, though.

  • this company is forgetting the most important thing for consumers… this patty costs 5 times as much as a real burger for something that doesn’t taste as good. Looks heavily processed and i don’t see how this is healthier then real meat…

  • I went meatless 20 January 2020 and do not regret it. I love Beyond burgers buy find them to thick. I smash them and make two burgers out of one Beyond pattie, it works for me I like thin burgers.

  • If we were not meant to eat meat why are there so many meat and diary alternatives that are made of soy and highly inflammatory oils, not to mentioned super processed. If our body subconsciously or consciously craves meat, than just eat pasture raised/organic meat that’s actually helping the environment through regenerative agriculture (google it if u don’t know what it is). There’s a reason why they don’t show how it’s truly made or what’s in them. These fake meats are actually worse for the environment because of the soy used, it’s destroying our soils because of the pesticides and insecticides used. If you don’t want to eat animal protein just make your food from whole organic vegetables not from these highly processed lab made food.

  • 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!!! ����

  • You know why I like eating vegan bacon? I don’t like eating the dead flesh of an animal that was likely dunked in boiling hot water, placed in a gas chamber, or had it’s throat slit on a conveyor belt. Braindead zombie “meat” eaters you all are.

  • Dude, the meat he’s cutting up for burgers looks stringy and nothing like the first cut of meat. It looks like a flank or hanger steak, always try to use chuck or the point of the brisket for burgers. Also, the browner your meat the better, browness=tenderness. Go to a butcher shop, not a supermarket, a butcher shop.

  • The more you add to a dish, the more convoluted you make it. Usually why the most complicated my meals get is meat, bell peppers, onions, starch base, and 2 or 3 seasonings.

  • I don’t discriminate when it comes to burgers. Turkey, Chicken, Beef, Pork its all good. even veggie burgers are pretty tasty if ya ketchup it up real good and wrap it in enough bacon.

  • the only crime here (besides tomato) is the phone not being in landscape mode. other then that i would eat that burger, without the tomato ofcourse.

  • They can easily lie and say anything…there could very much be real animal meat in there…it wouldn’t be a surprise especially if your in a lab with it…they can put any amount of crap in it… nothing beats homemade plant burgers….

  • I’m going thru the comments and i’m shocked how people are so quick to judge. “Highly processed and contains harmful chemicals!” Have you even looked at the ingredients…….its actually a blend of pea protein, rice protein, and other plant materials. “But it has SOY and soy is bad!”……….nope its soy free…

  • I just had It and it’s delicious. Is it healthier than meat? Well unless you buy your meat straight from a rancher, and know the feed they give the animals is good, most likely it’s comparable to a normal burger. The macros/calorie a largely the same and is better for the environment. I say if you can afford it eat it.

  • exactly how you should treat vegan fake meat. If you want to be vegan fine but make food that takes advantage of your diet not tries to be something it’s not (look at indian vegans, their food is great and they’re not annoying pieces of shit with a holier than thou attitude)

  • Did you get the ingredients confused? Beyond meat is soy free and I looked at the packaging it doesn’t have soy in the ingredients however impossible burger uses soy

  • Bravo, I’m glad that you pointed this out to people, perhaps more folks will start grinding their own burgers from now on! �� You’ve scored me as a new subscriber for your factual content & informative nature! In fact I’m going to view all your other vids now, somehow I have the feeling that you’re going to be my new “Go to guy” for kitchen and cooking tips! Keep up the fine work! ��

  • I think it’s cool these kind of alternatives exist but try giving that “meat” to a lion or another carnivore animal and see how he likes it. To me it doesn’t look good. Also, people should avoid processed meat even if it’s an imitation.

  • 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.

  • Everyone eating this crap is becoming a cannibal. They make this stuff out of human parts. That’s why they won’t show the WHOLE PROCESS.

  • Just had this for the first time about ten minutes ago. While it is good, it doesn’t taste the same as real meat. I enjoyed it though. Would I buy it again? No. If you are vegan though, this is pretty good. But for the rest of us, there is a taste difference that simply doesn’t make this worth it.

  • Is it me, or do those cooked patties look kind of sad? It kind of looks like I could get the same thing at a dollar store, but instead of 97% breading mixed with meat, it’s 100% breading combined with nothing.

  • No disrespect but we still have fat vegan and I wouldn’t trust this as far as I can see it. true vegan or even vegetarian eat pure original plant or no processed food at all you won’t just see a difference in your body you will see a difference in how you feel. this is a way of saying you’re vegan without the benefits which is weight loss and feeling amazing

  • So spend anywhere from 200 up to 1000 on a grinder, come home from work grind hamburger before supper, then clean said sob machine, and smash with a pot. Let’s see most are on a budget, in a hurry, can’t afford anything but cheap hamburger. I see this as a new fad, good luck.

  • I tried the burger it was rubbery, didnt feel like meat to me. It was crunchy on the outside and the taste just wasnt there. Im still going to give the steak a shot but i dont think itll ever beat a nice bloody filet mignon steak

  • 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.

  • I don’t understand the obsessive fear against making “Tough burgers”.
    I consider some springiness a good thing. Far better than a mushy, disintegrating burger.
    Are there people(with teeth) who enjoy mushy, disintegrating burgers?
    The only burgers I would judge as being somewhat on the tough side is McDonalds, BK, Wendy’s and other wildly popular franchises. They’ve sold billions of “tough burgers” and people can’t get enough. The newest trend is to even SMASH the burgers!(So much for worrying about making tough burgers).

  • All you did was manipulate Molecules from the Chicken Cow An Pig into a pattie..
    What’s the Nutritional Value?? Othe wise it’s a Franken Burger.. Na.. I’ll pass

  • I noticed you said nothing about ending up with a meat grinder to clean up?
    Also, why would I care ow many cows are required to make up a package of ground beef….

  • This was very helpful. I asked Google why “overworked” ground meat is said to become tougher. This wasn’t the top result, but it was the first one that actually explained it instead of just repeating the rule. Thanks!

  • Not only is everything he said true, he failed to mention fast food burgers are made from fragments of up to a thousand cows. In an era of “Mad Cow” and the like, that’s a worry. If you grind your burger from Chuck, not only are you getting the best flavor, you are using meat from one or two cows with full fat/lean control.

  • Forcing chefs to grind their own meat helps get rid of the overuse of ground beef.

    Ground beef gets used in EVERYTHING. Especially things it has no business being in. Hamburgers? Sure, great, but at least grind it at home so you can cook them mid rare without risk. But a taco? People will put ground meat in tacos because they’re lazy, and imagine how much better that soft (or hard if you’re a heathen) flour (or corn, sigh) shell would taste with chicken in chipotle and spices, beer battered fish, or if you want beef, what about carne asada??? Chicken has a similar cost to ground beef and is healthier, and yes carne asada costs much more than ground beef, but given that it’s got a firmer texture and bigger taste, you can use less per serving and don’t have to overload it with burnt brown crumbles that Taco Bell is famous for…

    If you’re going to do that, I’d really say to grind the meat yourself and save even more money and get fresher quality that you know is safe to serve rare �� Personally I refuse to buy ground meat of any kind. Not just for the safety issues (you can serve beef raw if you prepare it from scratch, but if it’s pre-ground, you can’t even cook it medium without some chance of issues) but mostly because people just use ground beef for everything.

    What should we use for taco meat? Chicken? No that’s too difficult, let’s just throw some ground beef in a hard tac shell.

    Entree? Just put some ground beef in a pan and cover it with a cheap ketchup like sauce with a bbq logo on the bottle.

    Having pasta? Instead of serving a nice and traditional Italian pork meat sauce, just makes some quick balls out of ground beef, we’ll call them meatballs!

    I wouldn’t hate it if ground beef was made illegal unless you prepare it yourself. That would force cooks and chefs to decide if it actually IS the right meat for a dish (like a burger), or if they’re just being lazy and using it because it’s easy/quick to cook and not because it’s the best protein choice for that dish (like in a taco. Beef is fine, but WHY does everyone insist on using ground meat???)

    I think of ground meat was made no longer available UNLESS THE CHEF/COOK THEM-SELF GRINDS IT, then a LOT less dishes would be served with ground meat… ESPECIALLY ground beef.

    Nothing against ground beef, I enjoy it, but when I’m offered dishes with ground beef in them 10 times more than ANY other foods combined by a variety of cooks, chefs, restaurants, and homes alike, at some point I just have to ask “why?”

    Apparently when you can’t figure out what to have for a protein in a dish (or just don’t want to put in the effort) throw in some ground beef crumbles ��

  • Beyond meat has canola oil which comes from rape nut humans can’t eat rape nut because it’s poisonous so when they extract the oil they cook it and bleach it to make it edible it also rots very fast they also use yeast extract which is a glutamate sorta like msg glutamate is a brain stimulate that makes you feel happy and also makes things taste better but if you take to much of it will leave you foggy and have inflammation in the brain and sometimes make you have permanent damage in the brain without this the burger would probably not taste very good it would taste like rotting cannoli oil so I’m not eating that crap

  • Tried watching this show, couldn’t do it. Think it’s because I saw the British version of the office, some of the US version, and ‘extras’. parks and rec seems like a copy.

  • I’m a vegan and I’m very happy for his creation of beyond meat patties. It’s almost perfect. I love it, it looks like, taste like and smell like real beef patties burger.

  • That was a disgusting video. You might as well shown what the meat looks like when you shit it out of your ass. An example of when too much information is not a good thing.����������

  • This video left a curious taste in my mouth. As if I were watching something healthy and exciting but was really getting the same old marketing bullshit rammed down my throat. Notice how we didn’t hear a single thing on HOW this is made? Stick a ponytail and a beard on a salesman and you STILL gett snake-oil!

  • Not only is it expensive, but a lot of vegan products that try to imitate meat are VERY high in sodium and additives to make it taste like authentic meat.

  • This stuff is great. I have been a vegetarian for years. I decided to try a “hamburger” and it was as I remember them. And no cows were harmed. I love it!

  • Beyond meat beyond burger beyond sausage are fantastic fabulous delicious yummy I ever had entire my life you must try this heyou would love it����������������������������������

  • this was a great video idea…. but you kind of failed in the execution of the taste test.

    you had enough total food there, to feed a swarm of people…. but then you only tested THREE people??? that gives viewers here no clue on which one is truly superior.

    you should have tested at least 7 to 10 people, or maybe even 12 or more people. that should have been easy enough to do.

    then you could have truly made a MUCH BETTER determination of which burger actually tastes better, to a larger sample size of people.

  • All the parks are closed now. All the recreation has stopped.
    A trip to the grocery store is like playing Russian Roulette.
    Health food is now Pasta and toilette paper.
    All you people leaving comment from a Year ago don’t understand it yet.
    You will though.

  • At 2:02 I absentmindedly thought “oh i know that one, that is an apple!” right when he said it was a peach and that just really hurt my soul.