Alton Brown Makes a Burger of the Gods (FULL SEGMENT) | Good Eats | Food Network

now the key to successful grinding or chopping is preparation all the meat should be cubed to about an inch and a half and chilled now for a pound of ground meat we're going with 8 ounces each of sirloin and Chuck are a couple other precautions you can take to make sure that you don't process your ground meat straight into beef mousse which may sound like a good thing to eat but trust me it isn't those things are work in small batches and with quick pulses so I'm going to start with the Chuck just kind of scatter it around and it doesn't look like much but that's actually the perfect amount for a processor this size the second part is working in pulses usually takes about ten to get there so here we go one two three four five six by the way this is where I would stop if I was making chili take a look good chili grind that was six right yeah seven eight nine ten here we go we got one one little chunk in there but besides that that's great-looking ground chuck got some good fat worked through there which is exactly what we need to hold this mixture together later on now same thing with the sirloin one two three four five six this is where I stopped if I was making steak tartare but hey that's another show seven eight nine ten take a look yep here we go same texture basically as the Chuck a little finer of a grain maybe but that's because it's a little bit leaner once you've got everything turned out just kind of mix it over get it as combined as you can next up seasoning and we only need one thing salt kosher salt I'd say about half a teaspoon for a pound of meat that's all no herbs no chopped onions no garlic no soup mix no mysteries just salt why well because it actually seasons the meat makes it taste beefier as opposed to Irby or shallot E or garlic E or anything like that any other flavors that want to hitch a ride can wait to ride on the bun now when it comes to portioning we like five pounds Patti not four not six five and to get it we go to the scales now see 5 ounces renders the perfect patty four inches by 3/4 of an inch now when shaping use a light hand now just start by kind of shaping it into a ball just kind of throw it back and forth until you've got an orb there then flatten out gently just kind of make a disc like this using as little pressure as possible now if your hands tend to get hot use a little bit of cold water it'll it'll make the meat stick less when it comes to pans I like cast-iron it's extremely dense so it gets very very hot and it can hold on to that heat even once foods hit it that means that meats whether it be a steak or a hamburger will have time to develop a really nice crust now I like a griddle for hamburgers because no sides means easy spatula access I don't have to fight my way down in there to flip the burger over I put this over medium-high heat 2 maybe 3 minutes before I'm ready to cook and to figure out if pans ready just kind of drop a little water right into the middle now if it if it sizzles up like that and quickly evaporates you're in the zone good to go if it just kind of lays there and looks at you gets one or two bubbles in it and you've definitely got more heating to do and if the drops kind of just skittle off the side of the pan like rain on a freshly waxed car hood you need to take the pan off the heat and let it cool down for a minute before cooking this is perfect into the pan no patty smashing we've all seen it in a movie with a diner scene or something someone squishing the burger and it hisses and makes this wonderful sound well that sound comes from the fact that this is pushing all the juice out of the burger sure it makes it cook quicker but it makes the meat a whole lot drier so no smashing [Music] if you're looking for a medium-rare burger and wilds grind your own meat if you're not looking for a medium-rare burger well they still taste great go for four minutes on each side if you prefer a medium burger look for five minutes each side then we'll be ready to flip and we'll be ready for the second cardinal rule of burgers now before you pour on the usual condiments do me a favor just try this just just one time okay toasted bun right little little mayonnaise we're a lot of mayonnaise depending on how you feel about mayonnaise a little black pepper fresh ground right in the middle okay now that is gonna form the base of a sauce that will be completed by the juices from a well-rested hamburger patty cooked medium rare of course top that off with the other part of the toasted bun you

Channel: Food Network

Views: 969,483

Rating: 4.8071036 out of 5

Keywords: food network, food, cooking, recipe, how-to, how to make, alton, alton brown, good eats, burger, cooking show, eating, food show, good eats recipes, best alton recipes, burger recipe, how to make a burger, beef, sirloin, ground beef, grilling, grill, burger of the gods, how to make the best burger, cheeseburger, cookout, bbq, barbecue, party, summer, summer grilling, summer recipes, sandwichfood network, tutorial, cook, chef, fn, directions, ingredients, eat, recipes, easy recipes, easy recipe

Id: cOP6QuhyONc

Length: 5min 12sec (312 seconds)

Published: Tue Jul 16 2019