THE BEST BURGER I'VE EVER MADE (v2.0) | SAM THE COOKING GUY 4K

in what we hope will not be a futile attempt we're trying to make the best burger I've ever made even better max has thrown down the gauntlet he said do you think you could make the best burger you've ever made even better I said you know by calling it the best burger I've ever made it kind of was I don't know [ __ ] get better until I thought about it for like five seconds then I went oh oh no it can get better pretty excited okay we're gonna start with the hell are we gonna start with here's what we have to do we got them the meat to take care of who have the onions to take care of we have the sauce to take care of you choose one onions onions first and we cut we begin with one large peeled onion we're only gonna use half so we'll cut it put this guy over here turn this guy on the side and now we want the what's onion strands not diced uh slices slices what's the word here onions not strands strands just doesn't doesn't sound right doesn't onion the onion strings what do you call that it's just like what we're doing is just onion lengths slices no yeah no a slice no an onion slice to me would be like whole like that the whole round no that's around it's a slice okay half slices just cut like that that's all what are we cutting nobody knows but I do know one thing these guys will break up and they'll go into our little pan that's already on the heat last little bit and then some chosen avocado oil so caramelized beautiful saw some color so take ten minutes we'll just let them do their thing slowly so sauce is an important part I tell you when we make sandwiches and and burgers and stuff like that don't be cheap moisture oh I see there's that word I know people have a issue with the word moisture do you love it moist yes that's bad oysters not good either moisture is not good let me rethink this I tell people don't be cheap when they put sauce on because the the you don't want to try it's hard to say that sentence without that word you don't want it dry so put enough on but just any random sauce is not a good thing so we're gonna make our own and our our own starts with mayo and of course I use Japanese Mayo because I love it it will go in our Bowl the male goes in ketchup goes in the last time I made this I put it I put sriracha in and then a mustard I'm using a mustard nail that has a little bit of sweet but mostly spice and is really delicious and then we need pickle and pickles an important part of this and here's what I've got I've got a little dill make it a dill don't make it one of those sweet sandwich pickles do we don't like those doing so these guys will just cut in little planks see that word I've got and then this way and then this way to make a little baby dice of pickles and then this one right here you don't want to cut a pickle like this when it's round and rolling around that's why I cut this part off made it flat and now I can do this one after and this is going to give it a little sharpness a little bite of course a little dill pickle flavor and it will all be good a touch of salt and pepper and a bit more and we mix I love seeing the chunky pickles in here more is much better and then we taste Oh YUM oh holy deliciousness that you should just make put in the fridge and put it on everything turkey sandwich on egg salad sandwich on grilled cheese I'm telling you that as I spread on the bread before the cheese goes on and then closed up and then grilled crazy unbelievable crazy now the meat this is the good part before we do let's make the onions a little butter so they're starting to get gorgeous color on them we're gonna add about a tablespoon of butter that'll start to melt in there we're gonna make them a little butter so I say that it's food we're gonna make them a little butter and out a little better we're gonna make them a little better and add a little butter about a tablespoon and a little pinch of kosher salt and fresh ground pepper will start to mix that around these guys are gonna be amazing all right but now the meat when we made this burger hundreds and hundreds of episodes ago I used traditional 80/20 ground beef ground chuck today we're grinding our own the difference this will make will be unbelievable tremendous tenfold move in flavor up you love this all right you can have a separate grinder but I have a KitchenAid mixer that I will put on a inexpensive grinding attachment that goes like this here's how we set this up so rid of the cord because we don't need that yeah well lift this up we'll take out the bowl which we don't need and the in this case the dough hook because we don't need it put it down lock it and now we'll take off this little plate here by unscrewing both on the side now if it comes and now here is our grinding attachment cool right that's great so what we do turn this way so you can see this fits in you can see this the little lug and I'll Chuck here what they call this I don't they call that that's square the socket square this is square will turn and now this fits in here good we take this little bolt thing we put it back in we tighten it and we're ready to go this is the coarse grind plate that's in here that's what I want the coarse grind plate gives us for me the perfect grind for this keeps the strands nice and big and this makes me very happy now let's talk about me shall we and here's what we're using today I have these in the fridge you don't want the meat to be warm when you're grinding you don't want at room temperature so here's what I've got have a half a pint of sirloin I have a half a pound of short rib I know it looks like more and I have a half a pound of brisket and the combination of these it's gonna blow your mind let's get grinding and here we go bowl to catch the grinding meat we'll start with the sirloin I'm leaving the other ones in so they stay cold we open this up and here's what this little piece looks like it's a gorgeous piece but this piece is too big to go into my grinder so I'm going to cut this to a couple of thinner strips like this this we can now feed right down the tube and we grind take a piece feed it down and wait for it to come out bring right second one up and in it's these loose strands that really help make an amazing burger can you chicken you could do turkey you do salmon stop and do the next one next up will be our short rib and I have more than we're using we're gonna use 1/2 a pound of each and I have more for a little experiment for later so these are gorgeous short ribs and look the marbling the fat that's in here is important so here's something to remember 80/20 ground beef is what I buy that means 20% is fat so the fat that you're looking at on here is probably that maybe a little bit less so I'm gonna use two of these so these guys I will cut again into these smaller pieces perfect for grinding fat is your friend when it comes to flavor ladies and gentlemen don't freak out just put it in and grind there we go they're just gorgeous to darker color coming through oh boy last piece let it go of it stop last but not least and maybe the most important part in all this sorry that didn't look very good is the brisket and once again look at this marbling this these strands the striations of fat that run through this meat this is what's gonna make this absolutely incredible right just cut this kid down the middle we've got two gorgeous pieces look at this this is what you don't get when you buy regular everyday store-bought ground beef you will not get this and it's worth it here we go oh my Ravi's all right here's what's important now that this is done if I take this and form this into a burger all I get is brisket if I go into the middle I just get short ribbon if I go to the bottom I'm only gonna get the sirloin so here's what I'm gonna do I'm gonna give it a light mix light gentle mix and then put it through the grinder once more a second grind is a very good thing so let's do that in fact I think we should call this the cooking guy grind I want you to do this but we haven't even tasted it yet so what happens now the the meat is almost not coming out but there is still some in this chamber here hold for the sound of freedom please you know when I hear that I want to look up and salute but I remember hearing once that if you're not in the military saluting is not something you can do so I'll just say thank you thanks for being there there's still some meat in this chamber that hasn't come out yet and the only way to get it out is to either put more meat in and I'm done now or a simple easy way is a piece of bread the bread will start to force out the meat you'll see the bread transition out so you'll know when to stop and if a little bit of the bread gets in here a little bit in all this what's the big harm there isn't so push this through there we go perfect there's our grind 30% sirloin 30% brisket 30% short-rib that's going to be ridiculous so of course we need to season this gorgeousness but we're gonna wait till their patties and on the flattop now we're gonna weigh them out I want to be exact of my scale turn it on these things are really handy ounces grams pounds ok so I want to four ounce patties so let's see with zero three point seven four point or two that's great okay so here's what we do we take this so you take it just gonna make a ball put it on here we're smashing these guys down so get another four ounces okay that's good enough all right we take this we set it down and we're ready to start cooking so my flat top is on medium avocado oil will be where my burgers live and now we put one on the second one on I like to take the grease side of one of these put it down and flatten like that same-same on this one now we've seasoned with salt and pepper on both and we wait we're waiting for them to cook most of the way through maybe a couple of minutes we're going to start to see the juices come up on the top and that tells us they're ready to be flipped then we'll add our cheese in the meantime you can see our onions are gorgeous caramelize waiting to be piled on let's take our buns butter these guys my butter could have been softer it's okay and on they'll go we want these gol then and now look you see all the moisture on this one there's that word again you see all the juices coming up on this one this guy's ready to flip so you want to release but you don't want to lose the crust so with a good spatula we go underneath and when we've got full release we take it we flip and we add [Music] this guy when you get a full release and flip them out of the cheese and then you have a happy ending I stop it cheese see that crust that's what's gonna do some amazing stuff here really amazing bun is ready max we can start to build come on let's build please and here we go I will not repeat the speech about being cheap oh look I just did but it's important guys it's really important spread out you want to make sure that every bite gets some of this and now here we go we're in and down oh it's so hot you're too there were onions and a nice little bundle on top beautiful and ready for the second lid and we've crowned a full completion let's top it with the release and explosion let's inspect shall we max you got the bottom bun with the beautiful crisp on it because of the butter on the flattop and then our sauce heavily laden with finely diced dill pickles it will be tremendous then we've got our first smash burger on top of it a 33 3333 split of sirloin short rib and brisket perfectly crusted the slice of American cheese the only cheese to melt the second smash patty again with the cheese and the crowning glory the caramelized onions oil salt pepper and butter then our top bun seating everything completing the entire thing and now the only thing left to do Maxie boy is cut and eat wait before you do quick commercial for thee bring the c-word back shirt remember 100% of the profits from this amazing shirt goes to feeding America's kovat in nineteen response fund you could have your very own let's bring back the c-word you want to look as dumb as me there we go whoa come on life is so unfair I was just reveling in the interior cut shot which is really beautiful but as I'm standing here I'm looking at the ass end of it which i think is even more beautiful it's crazy a lot of military noise today but now let's have a bite this the beef smell is overwhelming No if I made these all the time I'd never go for a burger ever again it is as good as I'm telling you it is I'm not making this up you don't pay for this content me telling you this is fantastic and now literally the best burger I've ever made will not gain us any more attention likes views subscribers nothing and by the way if this was a piece of [ __ ] and I stand up here and I blow smoke up your ass but how good this is and you make it and it sucks you're never gonna watch me again I stand to lose everything and nothing to gain by telling you how good this is and this is so good and the triple combo of the beef is really what's happening here if you could only get one I say get the brisket and mix it fifty-fifty with regular ground beef but if you can grind your own make this combination and end up with this game changer by the way this shirt comes in two other styles look clear leave got time at home and if you don't have a grinder we'll put a link okay all right wash your hands

Channel: SAM THE COOKING GUY

Views: 4,404,908

Rating: 4.8603892 out of 5

Keywords: best burger, best burger ever, burger, sam the cooking guy, sam the cooking guy burger, cooking burger, cooking best burger

Id: M7f-P6JaWSA

Length: 22min 24sec (1344 seconds)

Published: Wed Apr 22 2020

Reddit Comments

[u/devineassistance]

Gotta say, that was a beautiful-looking grind.

[u/zinovievsk]

What surface temperature of the flattop do we figure Sam cooks the burgers at?