Basic thick burgers, grill or pan
Video Overview & Insights
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***RECIPE, MAKES TWO BURGERS***
12-16 oz (340-450g) loosely packed, freshly ground chuck (or other ground beef at least 20% fat)
DoNT KNeaD iT
kneads it
2-4 slices of cheese (American cheese melts great, but I like smoked gouda on indoor burgers)
2 buns (I look for particularly soft buns — they toast up better)
I love cayenne along with black pepper and salt
toppings (I like lettuce, sweet onions, dill pickle chips, mustard and ketchup)
oil (I only use this for the pan, not the grill)
the shape description you want is "concave lens" still a lens just thinner in the middle.
salt
pepper
Blue 🔵
garlic powder
Get your grill or pan heating to moderate heat. Divide the beef in two and form each half into a patty that's a little wider than you want it in the end. Be very careful to not overwork the beef — try to keep the internal structure of the patty as loose as possible. Press a valley into the center of the patty so that the outer rim is thicker — I think of it as an inverted lens shape.
Concave is the word you were looking for.
If you're cook these in a pan, lightly coat them in oil. If you're cooking them on the grill, I'd skip the oil. Season the outsides heavily with salt, pepper and garlic powder right before you cook. Gently lay the patties on the grill or in the pan, and don't move them until the bottom has browned thoroughly — 5-7 minutes. Use a metal spatula to scrape the burger from the surface and flip it.
If you want a pink burger, wait until you see just a little juice pushing up from the surface. If you want your burger cook through, wait until a lot of juice starts to cover the surface. Put down your cheese, cover the burgers with a lid or foil or some such and cook until the cheese is melted. Remove the burgers to a plate and let rest a couple minutes while you toast the cut sides of the buns on the grill or fry them in the pan until lightly golden.
If Alan Listened to Blue in the one ABTV Bumper:
I like to put once big slice of lettuce on the bottom bun to serve as a moisture barrier, then some slices of sweet onion, pickles, ketchup and mustard. If you put the toppings under the patty, they hit your tongue before the meat does, which I like.
if you lack a lid for your cast iron and want something a little less one time use then foil. i have a stainless pan that just happens to be the right size to set on top inverted, im sure if you have a ceramic plate or metal mixing bowl you could get away with placing that on top inverted to hold the moisture in toob
More User Perspectives
I'm totally going to use clarified butter instead of olive oil for the skillet fried burgers. Looks absolutely fucking delicious. Topping mine with Blue Cheese of course.
@draccqueen1770Using 80/20 per this recipe it'll lose its size by 1/2. 85 is not much better but...
@cwbyfrmhellb7012Love the videos but as a brit, so funny to see those cheese slices referred to as "normal cheddar"! Doesn't look anything like real cheddar
@SamLTateI don’t like ketchup, my go-to tomatoey condiment is medium salsa.
@georgeg7840Why is he taking little bites like that? 😅
@auggiecontrerasNo. Disgusting. Wrong. Stop telling people to build burgers upside down.
In all seriousness this was a delicious recipe ty. And ty for the meat advice!
Can’t lie 4th watch and the salt dispersion still makes me fucking gag
@Noaudi27The video that blue wanted to watch (ABTV Bumper)
@Skull_Editz25I don’t know if anyone commented on this but thank you thank you so much for NOT wearing a ring or watch while cooking or preparing! Rings especially are discussing…
You are the man!
Everything here is completely awesome except for the lack of a biggo slice of beefsteak tomato.
@JCumberlandyou are remarkably hairless below the neck
@frogman9899Damn, three years late, how did I manage that?
Here's how I like my burgers:
- I always use brioche buns toasted with butter in the pan while it's preheating
- I always use 50/50 pork/beef mix - I know this is unpopular but I love the way the mixed meats taste
- I just make a loose ball of meat, lay it in the pan and use a smash burger press thingy to press down to the desired thickness
- I usually skip all the toppings because I am lazy and I find it ridiculous how good a burger with nothing but bun, meat, cheese, condiments tastes.
I lived in Germany for many years. They have a beef and pork mince. I have found that this makes the best burgers.
@michaelfredieu-ec6weAh yes, the importance of keeping the structure of the burger nice and loose, before smashing the center down repeatedly 🙄
Make the burger the right shape when you make it, DON’T SMASH YOUR BURGER (unless you are making smash burgers)
Im an apprentice butcher. I make hamburger meat all day. Cook that stuff all the way through. You really really need to
@ThootenTootinTabootinI finally feel like I can nail a homemade burger. Thank you man.
@huluzpFQdgThis video was recommended to Alan Becker.
@Saturnium119Stupid video
@frankx210I hate YouTube ads on mobile. Screw YouTube Premium.
Also, nice video. My patties turned out great
I can't believe he stole the rabbit food from a McDonald's burger and just added lettuce.
@bryancastillo8178i season my exterior not my interior
@lightbunny.2bro idk why this is so funny to me it just sounds like youre bs-ing the whole time, like i see youre making it but just the way you talk sounds like youre trolling🤣
@marksmann6546"this is chuck" hi chuck 😊
@ashleycross7593This looks good and all, but I need a tutorial for a medium rare burger on the skillet, these appear to be well done
@theponyisdayIt is wrong way to make burgers. McDonads destroyed everybody's perception of what big burger should be
@realdragonGreat video!!!
@ronaldbrown7824I KID U NOT THIS MY TOP 1 SONG IN THIS YEARS (2024) SPOTIFY WRAPPED
@BxJct06:59 “Why I ketchup my lettuce and not my burgers.”
@VAULT-TEC_INC.Meat cheese and bun is how I like it
@svenskhet8688Adam love the videos! Should we be concerned about oven scrapers? The small micro steel or plastics that a lot of people use???
@svenskhet8688Spongebob would be proud.
@0x8080putting lettuce on the bottom instead of the top is actually a sin
@gamerzhistory2621Can you do an episode on Japanese style hamburger/Hamburg steaks? its a thick burger patty that ends up being more like a single serving meatloaf than what any american would call a burger?
@Sarkhamywho here cus of alan beckers 24/7 live stream?
@anooslord666In the air fryer.
@k.constantineYes! Undercooked burgers are illegal in Canada unless you grind it on site
@jonathanduplantis1403tried the garlic powder on the burger and wasn't really a fan. i dont think garlic powder and beef really go together. if im using garlic i'd use it for a steak to infuse the flavor but the garlic powder gives a bit of an odd taste to the burger.
@FIRSTLAST-xd6rnDamn that sponsor segway was smoother than ltt
@ninjadudeofficial"Not a fan of pink burgers"
THANK YOU!!!
Lodge sells a 12" cast iron lid but only online. I picked one up years ago and I love it. I can do so much more with my cast iron now.
@shakefist11:48 Not an "inverted lens" Adam, I think the word you're looking for is "planoconcave lens".
@melaniemagdalene1616Lost me at cancer on burned meat
@DClassDad