Favorite food category group is pizza .. which is basically an open faced hot sandwich 😂

Fact. you can buy shallots from the store and start your own shallot patch. Thet will continue to divide and grow.

These are not an Oklahoma onion burger, the meat inot smashed enough and the white onion is not sliced thin enough.

I know the point of the video is the onions but I think the smash patties could use a little work. Everything else looks really great and this was super informative and relaxing! (From someone who makes 50-100 smash burgers a day 5 times a week)

I would have liked seeing 1 half plain and 1 half with ketchup and mustard to see how the onions and shallots held up with condiments? Is this a kitchen in an empty house, one that's for sale? There's nothing on the cupboards and it sounds like there's nothing on the walls, no plants or anything to stop the echo like it's a giant empty room. Maybe all your counter stuff is piled up on another counter or table we can't see?

Go to the school of Motz.

Shout out to HEB & their Mi Tienda lineup of products! Love the content and how it reminds us to think creatively in the kitchen within a tried and true framework.

Maybe mix them, that way you get shallot flavor but onion textue

Try again with leeks

Surprised you didn't mention the garlic notes in the shallot burger

I made this today and it was amazing. Thanks for providing the recipe and the video!

19:01 so go with red onion. That's what I do.

Looks good. For my taste the onions were too loose, I push them down into the meat with the spatula so the whole thing becomes one.

great video. i'm gonna chime in with the rest of the choir to say that this format is a winner.

Nice to see someone wash and dry a knife immediately after use. So many people do not do this even though it's very easy to do, and it is better for the knives.

My approach last week also involved onion but not the Oklahoma method and with added layers of taste and texture: 1. Dice, steam and sauté a white onion, which has a cleaner taste than yellow, to get great caramelization, using butter as the fat to add richness. This is done ahead of time. 2. Cook medium-thick bacon, first in the oven at a low temperature, about 250, then, when sufficient fat is rendered, crank up the heat. The goal is back that has crisp edges, most of the fat rendered and a texture that is midway between crisp and soft, so the bacon bends rather than shatters. 3. Get a blue cheese you like and leave it out so it gets to room temperature. 4. Fire up your grill until the surface gets to 600 degrees -- I use grill grates, which act almost like a flat top, concentrating heat. 5. I prefer a thicker burger to match with all these flavors, so while I often make smash burgers, for these I form thick patties, nearly 1/2 lb each, seasoned with Kosher salt just before grilling. Grill first on the hot side, flipping once every minute, for four minutes, to develop a sear and Maillard reaction, them move to the cool side of the grill, close and cook under a low heat (about 300) until the burgers' internal temp matched your preference. Remove and let sit while you toast the buns ( I use Martin Potato rolls too) 6. Construction: A layer of caramelized onions smeared on the bottom bun, than the burger, than crumble blue cheese that melts from the residual heat, than the bacon. Top with the top bun. Optional: A small amount of ketchup for the acidity. End result is a burger with elements of sweet, salty and a bit of funk (I used a milder Danish blue). The onions on the bottom act as a bed and the juice of the burgers drips into it. The blue cheese helps the flexible bacon adhere to he burger, so while there are a lot of elements, it holds together as you eat.

commenting before i watch this video. i think you will be able to tell the difference of shallots and onion. just by the pungent aroma and taste from a onion vs a shallot.

Wow, cross contaminating the onion and shallot by flipping with the same spatula. Armature hour.

To me this seems strange, if you cook the onions of course they will taste the same. Burgers call for raw onions and then there's a lot of difference between red onions, white onions and shallots. I prefer white onion to get the full onion taste for burgers. Shallots are great for fish burgers. Red onions only for salads. Cooking onions kills their diversity in flavor. And if you for whatever strange reason need to cook onions the different varieties have very different cooking times. Oklahoma onion burgers sound like a bad idea.

the shallot one had the noticeably bigger patty

❤

I love that Ethan's refrigerator is full of condiments, it looks like a real person's fridge, not some " influencer's " staged fridge with everything decanted into special plastic containers. This are such great videos and Ethan makes cooking accessible.

I had no idea you have this channel too.

Just commenting for a bit of algorithmical magic

Who would fry rice better, shrimps or shallots?

Loved everything about this Video!❤ Except you only steamed the buns but didn‘t Toast them😂

my son, relax on the cocaine

Onions for poor people @uncleroger

If you want bigger slices of shallot you can do it longways, though that might be harder to do without a mandolin.

155… I thought you said 135/40 a while back in a video. Am I misremembering?

All shallots taste better than onions. Onions are way too strong.

Appreciated the video and gave it a like. That said, having it as a 10 minute or sub 10 minute video would be preferred

Did anyone else catch the Easter egg at 3:45? It totally blew my mind!

You mentioned early in the video that red onion was closer to shallot than a yellow onion. You should have included a 3rd option with red onion in the test.

Ethan is the Jesus Christ of healthy cooking 🌱

this was the first one that actually matches how I cook

Thanks for this second channel and this video in particular. As someone who grew up in a house where nearly every meal came in a box that sat in the pantry or freezer and is learning to cook more food that is better for me that I'll also enjoy beyond the absolute basics, this video in particular is a game changer. I often start a week realizing I forgot to plan to make this and that recipe and make sure I have what I need. This really opened my mind to the possibility that with some chicken and some stuff I usually have on hand around I can be 30 minutes or less away from a good enough meal without endlessly scrolling through recipes trying to find one that doesn't call for ingredients I don't have on hand.

Shallots are part of the higher cousine. I am not wondering! Shallots are great, but costs more than onions. Oklahoma Onion Burger was invented in the Great Depression.

Don't store opened cans in the fridge, Ethan. Numerous reasons why this is bad, put it in a plastic box. Other that that - great video!

What always comes up in my mind in sandwiches that are wrapped: Are you not eating foil? As in, I see you cutting through it and foil just ripping apart. Do you not push any of it inside the sandwich? Honest question!

Thanks for the insight. I expect that I'll try a few options.

Is this an authentic Ethan channel? Why does he have this second channel?

Hair on the shallots at 9:55

No-nonsense, "how to actually cook the food you have at home" advice like this new channel is why you're my favorite foodtuber.

If you don't want to cry while prepping onions then don't cut into the root end until the last moment. Keep away from the root and you will keep away the tears.

awesome

1:02 the word you’re looking for is skin lol. Anyways, great video

Nice tips, but this video gave me so much anxiety. It just has a stressful, frazzled mood to it. Maybe that's just me

Why not salt in the pasta salad?

420 nice