3-Minute Vs. 30-Minute Vs. 3-Hour Burger • Tasty

hi I'm Alexis and it's no secret that I love burgers they're so indulgent they're crispy their fatty they're juicy they're cheesy it's all the best flavors in one I'm gonna show you how to make a 3-minute burger 30-minute burger and three hour burger because no matter how much time you have you should be able to eat an incredible burger let's get to it say you want a burger but you have no time this is the burger for you it's a three minute smash burger one of my personal favorites I'm using a blend of 80/20 ground beef I'm gonna shape it into four even balls so once the meat is divided you can season just on the top with salt and pepper you can be pretty generous here it's gonna form this really nice crust don't worry I'm gonna season the other side but once they're in the pan that's really all the prep you need to do so right now I'm ready to make my burger gonna heat my pan over high heat at the oil well my pans getting hot just gonna toast the button you don't have to toast it but it adds a little flavor I personally like a toasted bun OOP happened so fast so once the pan super hot like smoking just like this I'm gonna take one of these little meat guys place it salt side down in the pan working super fast to take two spatulas and just mash and then season with salt and pepper so after 1 to 2 minutes once it gets this like really beautiful crust it's called the mired reaction which is basically a chemical process which is the browning of me my reaction gives me flavor it gives that brown luck covers your room and smoke it's ready to flip now so one felt Oh baby put your cheese on top once the cheese melts your burgers done that easy whoa she's smoky I mean this is the easiest burger ever we got the burger we got our cheese pickles ketchup mustard burger in three minutes oh yeah you get this crispy craggy edge and it's like salty and you got the pickles for some acidity it's so good this is it I'm done screw the other buns this is amazing and it only took three minutes so say you have a little more time it's a weeknight you want a burger you don't want to have something basic you want something a little more that's where this burger comes in I'm gonna start with pickled red onions which are really easy to make you can keep them in the fridge for a few weeks and they're really gonna amp your burger up I'm gonna start with water I'm using apple cider vinegar but you could use champagne vinegar a white vinegar you can experiment we're gonna add sugar salt I like to add some peppercorns and some coriander seeds I'm gonna bring the brining mixture to a boil as I stir I want the sugar and salt to be dissolved so now that my Brian's had a boil I can actually take it off the heat add the onions and just make sure that the onions are fully submerged I'm gonna let the pickled red onion sit for about 30 minutes they're gonna cool down so I'm gonna move on to making my own Thousand Island dressing yeah you could go out buy a whole thing of Thousand Island but this is gonna be about a billion times better first mayonnaise ketchup garlic some chopped pickles and vinegar and you just whisk to combine it's that easy you have everything in your fridge to make this now it's patty time add salt pepper and mix it together I'm going to do a pub style burger so smash style burgers use about 4 ounces of meat we're a pub burger would use about 6 to 8 so significantly bigger if you take your thumb and press it in the middle of the burger and kind of make a divot it'll help that the burger doesn't puff up as you're cooking it it'll make a more even surface well this is ready to go so I can start to cook it off going to heat my pan it's an oil like the Smashburger I'm going to toast my buns pan is hot time for my burger the smash burger cooked really quickly for the pub-style burger it's a lot more meat it's gonna take four to five minutes before I flip even though I'm not smashing it down with the spatulas it's still gonna get that beautiful crust that mired reaction so once the meat starts to color you can see halfway up it's starting to get brown that's a really good indicator that the burgers ready to flip Oh baby cheese on top cook for a few more minutes that's a burger oh the cheese time to build this burger so I'm starting with the burger oh my god it looks amazing that's a lettuce tomato some pickled onions and that Thousand Island on top damn that's a burger first thoughts are just utter excitement I mean this looks absolutely insane oh it's amazing 30 minutes magic I am overwhelmed it's crazy that it could get even better than this there's a 3-hour burger after this and they might put this to shame I love you say you have an entire afternoon and you really want to impress someone this 3-hour burger is a real showstopper I'm starting off with making my own brioche for buttons so I've got warm milk warm water sugar put a mix and sprinkle the east over I'm gonna let me use bluem for about five minutes it'll get really bubbly and foamy that's the sign that it's ready to go so well that's blooming I'm going to mix the flour and salt mix it up oh okay my East is bloomed and foamy going to add the milk you see mixture and get it just combined the dough is starting to get really shaggy so I'm just gonna have the eggs the dough is gonna look kind of wet and all mixed up its gonna look wrong but that's okay you want to add the butter a tablespoon by tablespoon so that it gradually gets incorporated into the dough and is more cohesive now I'm just gonna let this mix for eight minutes you'll know the dough is ready when it's taut and forms into a ball that goes around the dough hook now it's smooth it's springy it's cohesive I mean look at that beautiful dough perfect I'm gonna put it into a greased Bowl this is gonna help prevent any sticking later I'm just gonna cover it with a towel I'm gonna let the dough rise for about an hour until it's doubled in size that's it for step 1 I'm gonna move on to my caramelized onions they take a while but it's something that's really really worth it if you have the time I'm going to add my oil and onions onions are a classic pairing with burgers I think caramelized onions are a really nice addition because they add this depth of flavor caramelized onions take at least an hour if not more so just gonna give it a bit of stir season them with some salt the salt is gonna draw out some more moisture too that's why we want my onions have been caramelizing for quite a while now and they're starting to get cooked down I'm just gonna add a bit of wine it's just gonna add flavor and a deeper color the onions need a few more minutes and they'll be ready to go okay my dough has doubled in size it's smooth it's beautiful it smells yeasty just turn it out onto clean surface you could also use a scale to measure these evenly but I think you can just eyeball it these are roughly the same size once you've divided all the dough up take the edges of the dough and you're just gonna bring the sides together just like a little package and kind of fold it into itself it's so cute so you've tied everything together smooth and then you can just put your hands under the dough and kind of twist it to bring it together so you've got this beautiful little round ball I'm gonna squish it down into a disc I need to let these rise for an additional 30 minutes and then they'll be ready to bake so while the buns have their final rise I'm gonna finish up my caramelized onions these onions have been cooking for a long time and let me tell you they are caramelized this is how caramelized onions should look they're not pale golden they're not golden brown they are dark and caramelized they take time they take patience but it's like it's like gold you now have gold and now that they're done I can finish up with my buns and move right along my buns have been resting and they're ready I feel like a proud mom I'm gonna do a little egg wash egg water you want to make sure to brush the buns all the way to the bottom because remember they're gonna rise in the oven so if you don't do that the top half will be beautiful and the bottom will be less so my buns are egg washed ready to bake I'm gonna pop these in the oven and move on to the aioli you could just use Mayo sure but if you have time why not make an aioli it's even better if you make your own it does take practice and it takes patience but once you know how to do it you can make it in like 10 minutes so I've got two egg yolks adding some grated garlic little DeJohn mustard and give that a whisk so this is the part that gets a little tricky I've got some grapeseed oil so I'm gonna start by adding just a drop so you're basically adding drop by drop of oil until an emulsion starts to form it's gonna get thick creamy it just takes a little bit of time to get there when people say they don't like mayonnaise I am personally offended because I love it but more so I just I wonder like if you like eggs and you like oil that's all mayonnaise is I've used almost all of the grapeseed oil and you can tell that it's starting to get really thick it becomes pale yellow it's kind of gloopy if you start mixing like this is exactly how it should look so at this point I can just gently stream in the rest of the oil so the grape see just added adding the olive oil you could do it without but I think adds a nice little something she's thick how many cc's probably four C's once the aioli becomes a multiplied you can add more oil at once you don't have to do the drop by drop add a little bit of pepper little salt and we're gonna have lemon juice that's gonna thin the aioli out a bit it's also gonna add some acid this is like luscious luscious aioli I always done and we can start making the patties so the last step is grinding my own meat which I know seems extra but this is a three hour burger this is worth it the general rule for burgers is that it's 80% lean 20% fat and you can use all sorts of different beef combinations to make that up I'm using Chuck sirloin and short ribs before I get started it's really important that the meat grinders frozen and that the beef is frozen otherwise it's not gonna work and it's a huge food safety risk pop it on meat and use this handy thing to just push it down feels great it's so satisfying that's it you know another thing about grinding your own meat is that the patties are gonna have more air and more juiciness than if it's already this like pre-packed thing from the grocery store it's really really worth it I'm just gonna toss it together so everything gets incorporated I'm gonna add the salt pepper and mix it all together oh it's cold now I'm just gonna shape them into their final shape standard burger nothing too crazy I'm gonna do the same divot in the middle that I did with the 30-minute burger that's it burgers are ready they just need to be cooked up and assembled you can tell the difference with the hand ground meat it's so red it looks so fresh I think this alone is gonna really make this burger stand out I'm gonna add my oil and this is my beautiful bun it's just golden it's light fluffy it looks like a pillow I'm just gonna toast the buns like I've been doing three our burger needs toasted buns beautiful so beautiful while pans hot smoking the same process okay burgers ready to flip Oh got some cuillère on top that get a little melty I'm so excited for this burger my burgers done the cheese is melted it's time to assemble this is the crown jewel of all the burgers I'm gonna start off with a bed of arugula something to cut all the fat burger can add some aioli to the top of the bun oh my god and these are my fingers for some of those onions oh okay moment of truth right there getting bigger every time this isn't a burger this is like a steak this is like filet mignon on a button it is so rich so decadent absolutely incredible I mean they go lead the caramelized onions the bun everything feels so intensely flavorful it's amazing it's amazing I wish you could taste it I love all of these burgers whether you have a few minutes and you want to go smash burger road if you have a little bit more time you can really elevate it with a 30-minute or if you have an entire afternoon and want to make a very ambitious 3-hour burger no matter how much time you have there's a burger for you let me know your favorite burger in the comments below until then happy cooking oh yes [Music]

Channel: Tasty

Views: 9,807,335

Rating: 4.8539214 out of 5

Keywords: 3 hour, 3 minute, 3-minute vs. 30-minute vs. 3-hour, 30 minute, BuzzFeed, BuzzFeed Tasty, K_fe, PL8zglt-LDl-hB6nixHaXVyEy-mlyg6bYY, PL8zglt-LDl-hzUSeantGjo-eRGMmYNqaj, Tasty, alexis deboschnek, alvin zhou, ambition, burger, burgers, comparison, decadent, easy burger, fast, grill, hour, how to make, how to make burgers, instructions, minute, pub burger, quick, simple, smash burger, steak burger, the best burger, the perfect burger, time to cook, tutorial, versus, vs, vs., weeknight

Id: AJAkMojjOWg

Length: 13min 54sec (834 seconds)

Published: Fri Aug 30 2019