8 Grilled Burger Tips You Didn't Know You Needed

[@thatdudecancook]

If you ever feel like you're having a bad day just remember......I'm bald.

[@TravelGeeq]

Me too friend, me too.

[@adamozmin8970]

My brother is bald and we haven’t spoken in years

[@DirtyMoneyHipHop]

A burger press and weighing out your burgers are good tips too.

[@etincg82]

This does provide comfort on bad days

[@JasonSov]

Also bald. Embraced it in my early mid thirties. My only problem with it is lack of variety in hair style. THinking about growing a skullett..

[@stefanmironov6405]

Congrats on 2M subs dude. You are Awesome!

[@rodneybiltman2005]

Dude, I remember back in the day when you first started. Now look at you! 2mil subs!!! Gratz man! Keep it going!

[@thatdudecancook]

ayo! thanks for sticking with us

[@Oi_Grubsy]

​@thatdudecancook for real tho!! Still enjoy the old videos too, learned a lot from you... thanks again

[@ghijkmnop]

Back in the 60-70s, Heinz would broadcast a commercial for its Worcestershire sauce with a recipe for the "Sizzle Burger," which was a golden-age version of what you've suggested. I've been doing this since I started cooking for myself as a teenager in the mid-70s. People thought I was weird back then-- but now it's mainstream.

[@monkeygraborange]

Worcestershire sauce is the Blood of the Gods! Without it meat is just… well, meat!

[@Tader6977]

I just want to point out you spelled wash your sister sauce wrong. That said I started grilling in my teens, these youngsters will never appreciate making their own meal

[@philmann3476]

@@Tader6977 "Rochester Sauce." "Wash Your Sister Sauce." "Hey, Whush Dis Here Sauce?" Someday we may get a consensus.

[@blinkyschannel]

I was introduced to Worcestershire powder last year when I got my ninja Woodfire Grill, love it!

[@ScottGrow117]

I've been a conspiracy theorist for over 20 years. I know how you feel. 😅

[@Sinfamous81]

I just love your video's. You seem like such a cool dude and you make sure everything is fun and simple. Please don't ever stop.

[@thatdudecancook]

Thanks so much!

[@polkhigh2317]

Sonny tks for all the great cooking thru the years. Kudos to your entire team that puts it all together

[@shilam]

You can pulse in a food processor - put the cubes of beef in the freezer for 25 minutes. 35 pulses, batch if needed.

[@tdwayne1]

I love the garlic/butter mix to brush on ...❤thankyou 😮

[@pdxpony]

It doesn't exactly freak me out, but it definitely crosses my mind! I've been grinding my own and it is a HUGE difference!

[@stonerscravings]

Thank you for seasoning those tomatoes. I know you didn’t show it but I noticed 😊

[@BlackJesus8463]

nerd

[@stonerscravings]

@@BlackJesus8463 🤓

[@NelitoFernandes-o8b]

You are the man Sony my son is a young chef in the making and he always teling mee how he learns a lot from your chanel God Bless you and your family❤

[@mattschmitt9924]

Sonny is this generations Alton Brown. If he is really into food preparation, get him the book "On food and cooking" by Harold McGee - it is one of the sacred kitchen books.

[@Oklahoman-in6ph]

Congrats on 2million Subscribers!!! Salute!

[@ninjastiz9046]

i take 50/50 brisket meat and fat trimmings and add a trimmed beef heart (around 2 lbs of heart) which brings the mix to about 80/20. If youve never incorporated ground beef heart into your ground beef, its amazing. Beefy and healthy. Looks awesome too

[@Yorredroc]

the number of cows in ground beef DIDN'T weird me out until now...

[@thatdudecancook]

Lol sorry

[@onerainiday]

Lol!❤

[@JLTheMonster]

I eat turkey burgers but that comment does make me think.. that’s crazy lol

[@hambonelouis]

Buy a cow or half a cow from a local farmer and your burgers will always be from just one cow no matter how many different cuts you grind together.

[@PaperScarecrow]

So now the question is which tastes better? a one-cow burger from a whole animal butcher? or a genocide burger made from the whole herd? Now that I'm typing this it's weirding me out as well.

[@kennyrosenyc]

LMAO. I used to grind beef for Whole Foods, and 2 things... 1) we never 'mixed' or 'worked' the ground beef. You grind it once, toss it back into the grinder and then grind out 1 lb at a time putting each pound into a tray before shrink wrapping the tray 2) by law, every pack of ground beef (whether fresh ground or prepacked) HAS to have the weight printed on the label. Also, it's illegal to include the weight of the packaging in the price (that's what the 'tare weight' is when you look at either the label or receipt). That weight is subtracted from the total weight. It's also illegal to even grind meat from different cases in the same grinder without sanitizing the grinder in between. That way if someone gets sick you can literally trace the meat back to the exact batch (and in some cases, the exact cow). That information is entered onto an internet connected device (usually a modified iPhone) and stored so that inspectors can reference it when they come in to inspect the store. Brisket is 70/30, Chuck is 80/20 and Sirloin is, usually, 90/10. Assuming you have equal amounts of each you're basically making 80/20. Do the math, 70 + 80 + 90 = 240, 240 divided by 3 = 80. Of course, there is some variation, but even if you were using a fat tester the composition would depend on which 'pinch' of meat you were testing. Also, if you grind Sirloin and it tests out as 89/11, then it's 85/15. You can't sell it as 90/10 even though it's as close as you can get.

[@crypto_yes]

I need to book mark this comment

[@rickcormier9160]

Thank you. This guy was rambling about something he has no clue.

[@robertinogochev3682]

I used to be a fudge packer at the old fudge factory.

[@NeverAlone391]

Best comment

[@ChezJohn]

That was awesome, I screenshotted your comment. Thank you brother. 😁

[@rickbo3366]

Congrats on 2M!🎉🎉 you know we love you and aren’t going anywhere!

[@leoniedollman5472]

Great video, thanks! I’m hosting a family tiki themed bbq very soon and this is just what I needed. Whilst I’m a confident cook in the kitchen I certainly don’t have that when it comes to the bbq. I’ve not managed to find much videos on BBQing for large crowds, make ahead sides, marinades, what order to cook what, tips and tricks, homemade sauces etc. I’m going to try your bbq sauce and burger sauce from this vid, wish me luck 🥴

[@yertelt5570]

Never thought about how many different cows were in my burger before, now I can't stop. Thanks a lot, now I have to order a grinder attachment for my kitchen-aid. Okay, I've been considering one for awhile, this just helped push over the edge. This and a video on another channel that showed how to grind your own hot dog filling and use it to make smash dogs, lol.

[@EatAtKurts]

Grinding your own meat makes a huge difference!

[@LadyHarlowe]

Tip #1 - Also, stores can add fillers to ground meats, more commonly ground turkey, but it happens with all ground meats.

[@haroun1760]

Thank you for all the tips and tricks, what I'm doing for a couple of years now is to add a little bit of blue cheese under the chedder or whatever other cheese Im using. Im not a fan of blue cheese, but a little bit gives such a great extra flavor to the burger.

[@BlizzetaNet]

Bro, you're making me hungry! YOU KNOW I LOVE YOU!

[@FromBeyondTheGravel]

Congrats on 2m subs. Sausage lovers from around the globe thank you for the shout out. Great video.

[@mrsmokestacks21]

I love my KitchenAid mixer grinder attachment. I did burn up a couple gears using meat that was too frozen. I usually par freeze my meat after cutting it in strips.

[@pointdexter5215]

Congrats on 2 Million, totally deserved.

[@Tjk186]

Thanks so much for making this really helpful video Sonny...proper burgers, simple and delicious...appreciate the tips

[@bradleyfort2881]

Thank you for this Duder!

[@timgreene2138]

Love all the tips, and this is the best cooking channel out there!

[@OddTwinsTV]

Love you Sonny! You have such helpful videos and great humor too!

[@EvanEdwards]

Dale's Seasoning is a great soy based marinade that works in many applications where Worcestershire and soy sauce would be used. I have zero connection to whoever makes it, but it's on my short list of essentials that I recommend trying. Like Durkee's on a ham (or even a turkey) sandwich.

[@frankwillet1609]

Thanks for the recipe, I’ll be trying out your valuable tips this week!🇬🇧

[@jftube3333]

Awesome tips I will surely use.. Thanks dude!

[@brucelee5576]

Starting on the cooler side of the grill is a game changer , fresh ground burgers tend to fall apart on the grill. Thanks Sonny.

[@markust8904]

I have been catching a few of your vids over the last few weeks, and some shorts, each one had me on the fence to Subscribe. The ones i watched from your channel, has its own merits, among the vast you tube choices, and some good tips I never thought of, this burger one a good one. New subscriber, here. Congratulations, cuz I'm special, but with a full head of hair. Sorry for your loss.

[@okymek]

Tried a recipe that used powdered milk mixed in with the hamburger meat and worked surprisingly well with leaner hamburger which usually results in dry burgers.

[@ncwoodworker]

Excellent ideas. Can’t wait to grill burgers this weekend.

[@1streylight]

Dude, not only are the recipes on point, but I just binged on some and they are funny AF. Really enjoyed the content thanks for sharing. Just hit the subscribe button 🎊 🎉

[@kattykakes8135]

Love this! So much great information here! Thank you! Love that grill and grill lighter, too! 🥳🥳

[@pdxpony]

I haven't been able to find any reliable sources for these questions and I'm really hoping you see this.... and yes I have a beloved KitchenAid too ;) 1: What speed do you use when grinding? 2: Which die do you use?

[@marksterling533]

Great tips, didnt know the iced onion tip, i have a great store chain that makes an angus brisket burger that pops. But the soy, wooster tip is another thing im gonna try next too. Tyvm

[@tii2015]

GREAT! Now I'm craving burgers! Love this channel!

[@TheRealPOTUSDavidByrd]

That is the biggest mixing bowl I've seen yet @ 3:30

[@allieandbo]

Congrats on 2M subs my guy. Well deserved. I save brisket fat trimmings when I smoke one and mix that into my burger grind.

[@DEniseCHAVEZ7]

You're awesome! I knew a few of these but learned so much more. Thanks.

[@PackerFanGB80]

Didnt see a link for what grill you were using. I like that setup. Can you link that too. Thanks and love your videos.

[@tfrogginhfroggin]

I knew some of these, but the onion and umami suggestions are new. Thanks!

[@ohi.825]

Absolutely amazing 👌

[@mgrego2]

When you get a chance, can you do a video on how to do the Finley chop?

[@onerainiday]

Seeing the ground beef in the bowl made me a believer in grinding my own in the near future. Considerable difference between homeground(fresh) and oversized (maybe) fresh store bought.

[@jeffreypinder9398]

Incredible looking burgers.

[@Mike_Ums]

Sauce does slap. 👌

[@gussampson5029]

You're absolutely correct. They've done studies showing a pound of ground beef containing more than 500 unique DNA from different cows.

[@Friaspordias]

Dang! Made my mouth water and I had dinner!

[@CoolJay77]

Dude, you've hit all the marks. Great for the 4th of July. I will nitpick by suggesting adding the salt just upon placing the patties over the grill. It will make for a looser and softer patty. Boneless chuck short rib is also a great sub for the chuck in the blend.

[@ifount]

Def just in your head but now in all our heads. Thank you.

[@Synaptic_Response]

Once you form the patties let them sit in the fridge for at least an hour. Chuds showed me that. Helps them stay together.

[@ChezJohn]

Hi Sonny, what would the ratios be for the Salt Pepper & Garlic Powder mixture if you’re going to make a batch, is it all equal parts orrrrrr?

[@The_Original_Big_Daddy]

There is nothing better than grinding your own proteins. Beef, Chicken, Pork, etc. My beef blend is usually Chuck, Brisket, and flap meat. And for chicken, boneless, skinless thighs, and Pork is shoulder. Good tips Sonny!

[@loop1800mickey]

U B THE MAN ‼️

[@BigMcL4rgehuge]

Colors in Movement by Johannes Bornlöf is what's playing during the burger assembly, in case anyone was looking for it

[@jaimequiteno2943]

Burgers look amazing

[@MeepMeep88]

Does the crunchy raw onion trick work with lettuce?

[@rickmartin712]

I always prefer your own grind, but supermarket meat is only… A 3 minute blend with the fat and lean, then we grind into a usually 1/8” grind and sometimes a 3/32” grind. Not usually over worked imo… I buy 80/20 all the time from work. It’s always perfect! Unfortunately for you, I only $.50 a pound haha! But still, grind it yourself with you choice of cut, is always better! Great video!!

[@spydermag5644]

What happened to your 50 states 50 plates series? You like stopped after 6 episodes.

[@oskar6661]

Probably no views, etc. A lot of creators do that.

[@rickbalderas7153]

That burger looks perfect. I’d add some pickles, and red onions tho 🔥

[@Someguyonthisplanetearth]

If your ever having a bad day just remember this mans arch nemesis is a fridge. 😂

[@keshangovender4667]

maybe not a tip but I find the order of stacking up makes a slight difference, in a classic burger, I always prefer bun, sauce, lettuce, patty, cheese, mato, bacon and bun. Thanks for the tip with the liquid salts, never thought about this. (I also like stuffed patties with camembert or brie) ...

[@Lettuce-and-Tomatoes]

I use my food processor to make ground beef. I use the technique shown in America’s Test Kitchen titled “The Secret To Mastering Burgers, Sausage, and Meatballs”. I have a meat grinder, but I don’t use it anymore. It takes me less than five minutes to grind three pounds of beef and that includes the time to hand wash the food processor bowl and blade at the end.

[@padders1068]

Look delicious! I need to get the BBQ out of the garage and start summer outdoor cooking! 🙂😋😎❤

[@EdHadder]

I Love That Dude Can Cook Videos 🤍💛

[@me446]

What size of grinder plate do you use for grinding burgers? Single or double grind ? Thanks!

[@Rayman4505]

I’m drooling

[@jamesross1003]

The onion trick works really good on your stainless steel pans/pots as well. Makes them even more nonstick! Thanks Sonny! Maybe not so much as I am now craving a grilled burger LOL!

[@DroseMr]

Dude can Cook!Thank You

[@patrickmay5628]

It wasn't a thing for me, but it is now! Thanks!

[@michelleread247]

Sonny! 2 million!!!!!

[@GinBunny89]

4:12 "I'm making sure I have one clean hand" *shapes burger with both hands* Seriously though my hubby makes amazing burgers using this exact method but he puts a lil W sauce in the meat, I'm gonna get him to try putting it ON the patties next time!

[@bmc007]

i love around the 4 min mark he says keep one hand clean, when he has both hands in the hamburger meat.. awesome😂

[@hsyeswellitsme]

First tip: grinding 0:19 ... if you don't want to do that it is absolutely fine ... ... and tip 1.) takes a 1/3 of the video (without advertisement) ;)

[@FrisellFan01]

Fantaboulous , that burger looks sooooooo good.....just what I am having for dinner

[@MrVovansim]

Oh man. I've seen both you and Guga spin that grill grate around to move the food between hot and cold spots. As a gas grill noob, I'm thinking someone needs to come up with a grate slide rail, so I too can move my stuff to be over the flame or not without having to pick it up. 😂

[@grumpgecko]

It is a thing in my head NOW thanks to you 😂

[@francoiscaen3182]

Which Kitchenaid grinder die do you use? The middle one?

[@Bohemka27]

It's in my head NOW!

[@jmoney-54]

I’m going to start saying “I need to be alone with this” when eating something that tastes good lmao. Incredible as always❤️

[@alexanderquilty5705]

Nice flamethrower 😎

[@MadMonk67]

One tip that was given years ago is to always use TWO slices of cheese on a burger. It's never let me down.

[@BlackJesus8463]

Also a lot of raw onions fresh cut no-soaking is great on a cheeseburger.

[@chazenlee]

My son and I love watching the end of your videos against the fridge haha On another note. I gather you live in Austin.(Me too) You and Bradley Robinson would kill cooking channels as a combination. Just saying ❤

[@watsonrk1]

Hamburgers. Oh yeah! Smokehouse Chef makes an excellent grinder attachment for the KithenAid, stainless steel and dishwasher safe!

[@edmundgonzalez8731]

1:06 It never occurred to me before but now I have something else to be on edge over. Thanks🙄 9:09 Yup, that's the ticket. I do this with my ribeyes as well. Of course I'll also add some wood chips, usually hickory. Looks great, now I'm really hungry!

[@afhostie]

Congrats on 2mil! Anymore 50 plates/states?

[@hjasper436]

Got to cook them to well done, need to cook the MRNA out of it

[@ciscoz313]

Bruh Maven is the 🐐🐐

[@BBQLord.]

Great looking burger

[@rrmerlin3402]

Hey Sonny, did you ever experience the burger at Marin Joes when you lived in Sonoma county ? It's like no other !

[@draken68]

Maaatttee, do you have a rissole recipe?

[@tonmoymohajon858]

Nice video

[@annpettay2613]

Where did you get that divider to keep the coals on one side. My webber grill didn't come w one

[@drseanpatrick696]

Burger no bun club right here! Carnivore anyone? Just me? Okey.

[@hachi-rokuperformancegroup3987]

Did it for a week then went back to carbs because I love potatoes and pasta. No bun still and that week my body felt great. No pain for that week

[@larsdetering8996]

0:53 Never thought of that before... Thanks, Sonny! Now, at last, I have something more to worry about. 🤔