Hubert Keller, chef-owner of San Francisco and Las Vegas based Fleur de Lys and a television mainstay (Secrets of a Chef, Top Chef, Top Chef Masters), is obsessed with hamburgers, as any self-respecting Frenchman should be. He generously shares some of his secrets (more can be found in his book, Burger Bar: Build Your Own Ultimate Burgers).
Video Rating: 4 / 5
If your burger is way too tall to actually take a real bite, you’re doing
it wrong. Unless you’re a snobby french chef.
You say not to smash the burger in the pan, but then you smash it on the
bun, so the bun gets all wet and soggy.
The burger did look good, but it was so thick, no one’s mouth can open that
wide, who can actually bite into that.
You have to squeeze it and smash it to bite into it, and then it falls
apart and juice go all over the place.
You will get juices all over your hands, all over your shirt, and the whole
burger falls apart, dripping and falling into the plate.
I would rather skip the bun, and put the whole thing onto a plate and eat
it with a knife and fork, no bun at all.
Or else, I will stick with my “dry” burger, the frozen patties are good,
with mayo and onions, a lot less work and very good.
I really would have liked to see you bite into that thing and make a big
mess, you purposely did not bite into it.
This is rape culture propaganda if i have ever seen it. Filthy males will
never learn. You cant force your sex lust foul devil onto other creatures.
It is a “gift” that only males have from birth. Go ahead and continue to
rape your wives,beat your children, practice foul devil, and destroy
capitalism. I f i could i would pull off all of your filthy members my
self. This makes me more angry than all 4 of the men that raped me. I
suppose it cant be helped…. its a known fact that 98% of all men think
about raping 78% of all women they see. Its starts at birth when the male
child forces his mothers breast into his mouth. AS always lord jesus god
guides my every word. You will NOT rape ME!
The whole CHOW channel just shits on everyone who isn’t some upper-middle
class yobbo with too much time and money. Sorry I don’t have time to spend
chopping my own meat or the money to spend nearly $8 on 3 patties. I
actually work for a living rather than making condescending videos.
A french guy trying to tell me how to make a hamburger by cooking it in oil
in a frying pan … Good joke video.
My favorite part was how at the end the fag’s burger was like 10 inches
tall so no one could possibly eat it. It also looked raw on the inside when
he pushes down the bun.
No, it’s just not. You can’t even put your mouth around it. You made a
foot high “burger”, and like all the video professional chefs, you make an
enormous “ball” burger. A burger isn’t about eating one big mouthfull of
onion, then one big mouth of nothing but meat, then you get a big bite of
lettuce and tomato, then oh lord nothing but a bit, wet bite of what you
stuffed the burger with. I never see people do this right and actually
consider the STRUCTURE of the burger along with the ingredients and how
it’s cooked. The act of eating the burger, and what you want when it’s
being eaten. You make a pretty burger, a decoration.
You know, I just realized what this burger reminds me of. The burger you
see made on the famous Amy’s Baking Company episode of Kitchen Nightmares.
All it’s missing is the white truffle oil, and you’ll have yourself one
crazy, psychotic “Pretentious Burger Level 99”. A burger made by someone
who thinks that’s how you make expensive food when they have no clue how to
make DELICIOUS food.
He spends the whole video trying to tell you to keep the juices inside the
burger and such, but at the end he squeezes every last molecule of juice
out of the patty.
I for one, hate those greasy Americanized burgers.
I don’t get it. They guy downplays using frozen pre-formed burgers and
pre-packaged buns. He even SAYS that you do it to save time. He then says
that’s all wrong, and proceed to give you step by step instructions to make
a burger that:
a) Must be purchased and prepared the same day, which takes time
b) Will take at least an hour to prepare.
So, he’s basically saying if you want it quick, don’t make a burger. Really?
He then says don’t preseason the meat, then later puts in stuff like
garlic, onion, scallions, which season the meat. BE CONSISTENT, WILL YOU?
Now, I’m willing to bet the burger tastes terrific. But don’t tell me using
a frozen patty and pre-packaged buns to save time, because you don’t have
two hours to prepare a burger is wrong.
You’re doing it wrong.
A. Big burgers are way harder to cook evenly
B. Chopping your meat instead of grinding is a BIG nono. Unless you are a
well-trained chef, you wont be able to get it nearly as consistent as grind
will.
C. Mixing things into your meat is fine, but don’t go overboard. Too many
ingredients will make the burger fall apart.
D. Don’t go overboard with toppings either. In my opinion, being a bit of a
burger purist, the best burger just has a bit of mayonaise and pepper on
the bottom bun which the juices will mix with and taste amazing. However,
toppings by and large are fine as long as you are able to fit it in your
mouth without crushing the burger, and should accent the meat, not
overpower it.
All and all, this are more “Restaurant burgers” that are more trouble than
they are worth for the average person. Remember: Two good, well-made
burgers will always be better than one huge one that isn’t done right.
Aside from him having the perfect accent he also has the perfect burger
recipe. the only thing you must add is some “maple flavored bacon” or ”
brown sugar bacon” seperate ofcourse and placed on top of the patty when
making the burger itself. his recipe is almost flawless. The only thing it
needs is “you’re” own little twist, because no matter what we all like our
burgers fitted to our taste, and men as honorable as this only give us what
we need to create the burger fitted to our taste, IE, the core recipe, yet
leaving room for improvements according to your particular taste. gl wp and
enjoy them tasty ass burgers, not literally ass burgers.lol tah tah
If you’re wasting an expensive fatty beef like Kobe by mincing it when
regular angus chuck will get you a superior result for a burger, disguising
and ruining the flavour and texture of the beef patty by mixing a load of
other ingredients in the beef itself, making each layer too thick so the
end result of the burger is unmanageably tall, having uncomplimentary
flavours like pesto and whole mustard, AND using a bread that is too hard
and dry a texture to easily bite through in large crusty pieces like that
ciabatta;
you’re doing it all wrong.
Check out how to make the perfect cheeseburger by Matty Matheson on VICE
Munchies to see how you REALLY should make a proper burger (even so, make
the patties wider and thinner than he does)
Never understood the whole skyscraper burger thing.
Also stop trying to make burgers healthy.
You’re doing it wrong.
I almost believed this video and then I realized I was taking tips on
burger grilling from a european.
You can’t fool freedom. Try harder next time!
So now i gottta do dislocate my jaw to eat this?
this is stupid
im…so…hungry