The Best Burger I Have Ever Made! | Cheeseburger Nirvana | Ballistic Burgers

[@TheAgentCap]

I will be attempting to replicate this burger immediately. Nice work !

[@etherdog]

I thought you were on the verge of tears when you bit into that burger, Greg. Terrific combo and inspiring!

[@shr00m7]

Hey Man, never apologize for trying something new. It's weird to me how BBQ and Burger people treat recipes and preparations like they're sacrosanct (and I'm a BBQ and Burger guy myself)- but 95% of the fun of making food is creating something yourself that gives joy and pleasure to others. I definitely love the copycat and recreation videos, but you got a lot of toys and it's nice to see all the different ways you can use them and see new things. Keep it up!

[@BallisticBurgers]

I appreciate thanks! I think it was more of a pre-emptive strike than an apology. You are correct about the sacrosanct-crew... I have done enough videos to know when I am triggering someone. Cheers Fly!

[@leorivers7759]

Try some of this spice on your burger after the first flip. It is a spice made of other spices. I make my own. All the bang of umami you need. Za’atar = ZHAH-TAR Classic Middle Eastern za’atar recipe is perfect for seasoning everything. Ingredients 1 tablespoon ground cumin 1 tablespoon ground* dried thyme 1 tablespoon sumac 1 tablespoon toasted sesame seeds (optional) 2 teaspoons dried marjoram 1 teaspoon fine Kosher salt 1 teaspoon freshly-ground black pepper Instructions Combine all ingredients in a small bowl and stir until combinedl.

[@Dina_tankar_mina_ord]

Ivé seen you make burgers for years and years. Never can I remember you showing of really eating it. Nice to see you stumble upon something amazing still. :)

[@BallisticBurgers]

Thanks for the support, Dan! Cheers brother!

[@darksidemachining]

@02:30 The sunbeam casting onto you might be a positive message of approval from high up in response to using the filet mignon for the “Nirvana Burger”

[@autodidact7127]

Dude I've been following your channel for like 8 years. I want to try this burger. Nice man.

[@BallisticBurgers]

I appreciate your support. YES! TRY IT! Cheers!

[@SmokyRibsBBQ]

Bought a whole prime beef tenderloin for a shoot later this week. Now I know exactly what I'm doing with the ends and chain. Wow, that burger looked seriously amazing brother!

[@BallisticBurgers]

Great call Rus! Thanks for stopping in buddy!

[@nicktronson2977]

Damn it's a meeting of BBQ Bosses.

[@Adamthehoff]

Greg, the genuine joy you had making this and eating it is why I love your channels so much. Keep up the amazing work. I think this will be a recipe I try in the very near future solely based on your reaction to it.

[@thomassmedley2264]

I've watched a lot of burger videos and I don't think I've ever been more excited to try making one for myself than this. Wow, inspiring video mate.

[@sideyardbarbecue3214]

Greg, I literally laughed my ass of watching this cook. Not because you were being funny, but for your professionalism on cooking a burger. I’m sitting here with my 90/10 ( my wife picked it out ) trying to mold a decent patty with 1/2 thick cheddar my kids cut trying to help me out and I’m watching your video and when you but that thinly cut cheese ok there I burst out in laughter. You are a master. I would kill to try one of your burgers. Still, mine was good too.

[@BallisticBurgers]

Homemade is always best and the kid's helping makes it better! Cheers brother!

[@Alanwilson23]

Got a little experimental the other day there and I made a Bacon & Egg burger. I smoked the bacon with the burger and fried the egg so that the yoke was just firm. A little HP sauce over the top really makes this an awesome burger. Give it a shot.

[@SmokeyGoodness]

Wow... Awesomeness, start to finish, Greg. I am in awe at the moment. Dear Santa... I want an infra red device, a better grinder and of course, the Bison equivalent of Filet Mignon!

[@MrJackfriday]

Been following u over a year now. Love your channel and what you do brother. From Brunei.

[@siddhant365]

I’m a vegetarian and I follow your channel. You’re just that good.

[@duncanjames914]

Greg, when I saw the video title was "The Best Burger I Have Ever Made" you stopped me dead in my tracks and had my full attention. You would make Pavlov proud as my mouth was literally watering while you put that bad boy together. I love parmesan topped with fruit (figs, pears etc). I also agree that The Stockyard Butter Burger in Toronto is amazing. So for you to put it in that category sealed the deal. I've got two Prime Tenderloin steaks that I am going to commit to making a copy of your Nirvana burger. Well done sir! Thank-you, Thank-you Thank-you!

[@BallisticBurgers]

Thank you for watching Duncan! I think Stockyards makes the best Butter Burger in North America!

[@duncanjames914]

@@BallisticBurgers Hopefully one day you will go to check it out in person :-)

[@kevinmckenna2559]

Absolutely visually the best I have ever seen you do!!! Keep them coming!

[@fritzalbrecht3732]

Holy moly Greg! I had my doubts about that cooking contraption at the beginning but after that first 60 seconds on that patty I was amazed. A nice and unique sear on that burger for sure. Looks very tasty. Liking the ever increasing production value as well. Keep it up! Wow you housed that burger in one go also, nice job.

[@Bamakettles]

Couldn't stop at one bite....says it all! Wow, ground filet and NY strip fat apparently = Nirvana. Nice job and fun video to watch.

[@JaxxDrinkwater]

That's a beautiful looking burger Greg. You could serve that joker up in a 5 star restaurant and know one would even flinch. Always a pleasure to watch my friend.

[@richardblankenship5481]

I just made 5 of these burgers. Each weighed ~ 6.5 ounces. I used ground ribeye and cooked them on a 22” Weber kettle using grill grates. I think that other than those two differences everything else was exactly the same and the results were simply spectacular. Certainly the best burger I’ve ever made and probably the beat I’ve ever eaten. I’m just giddy at how good that thing was. Only with time and retrospect will I be able to accurately judge its proper place in the pantheon of burgers but as of right now I’m just giddy.

[@Ben7seven7]

The last time I was this early, Nirvana was still together.

[@BallisticBurgers]

Back in the DAY!

[@Ben7seven7]

@@BallisticBurgers Yeah totally.. Too bad their days were cut tragically short.

[@claytonoconnell4226]

Never would have thought to put all those things on a burger but it looks amazing. Glad to see someone is trying different things with a burger. Love the channel

[@vitaly6312]

Pro tip: load your topper with your meat and push it with your follower. No need to drop it one piece at a time, especially with a good LEM grinder. Having meat in the tube when it’s grinding is good for the grinder, not having it is not. Also the grind is much more even when there’s back pressure from the meat. Having cold or nearly frozen meat also helps quite a lot, especially the fat!

[@michaelduncan2759]

Greg, I have an LEM #12, an amazing product line. Thank you for the video. If you read Lee Iacoca’s book Henry Ford always ate burgers made with fillet mignon

[@BallisticBurgers]

I'll have to check that out! Thanks again Michael!

[@jakedibbert316]

That looks out of this world. Awsome job Greg. What do you think about doin a lamb burger.? I have some lamb to grind up and would love to see your take on one

[@duncanjames914]

That is a great idea Jake. Maybe a Greek theme? Oregano, kalamata olives and Feta cheese? Over to you Greg.

[@terrygunzales9101]

Filet mignon with the fat of a NY strip is a T-bone steak minus the bone. Awesome as always Greg.

[@BallisticBurgers]

True! I love a good porterhouse!

[@johnpurdum8126]

That's what I was thinking too.

[@Alberad08]

With this one, watching was believing for me - thank you for sharing the recipe!

[@chrisdroblyn]

Welcome to the L.E.M. family! LOVE my #12!. You are spot on TOTAL BEAST!

[@BallisticBurgers]

Money well spent! My old grinder doesn't even compare! Thanks for watching Chris!

[@peterdoe2617]

That burger looks like a plan, Greg! Made me think of SRP. Scott Rea Projekt. Scott is a british butcher. And he once made a sausage from sirloin and Guinuess. If you like that idea: I could send a link, if you want to.

[@priayief]

I like burgers but man, you LOVE burgers! And I LOVE your different experiments. Cheers and thanks.

[@TheRydog61]

I have followed and been a subscriber for years, One of my fav vids of yours was when u asked us if we wanted to watch you sample your awesome burgers

[@BallisticBurgers]

I actually remember shooting that. The majority of the viewers wanted the taste, but not the chewing. I enjoy describing what I'm tasting, but I can ramble at times.

[@keithbrookshire]

It's a joy to see you so excited about a new burger.

[@kollerd31]

I watch a lot of cooking videos and all to often the cook states, this is the best steak, chicken, ribs etc, that I’ve ever made. When Greg says it’s the best burger he’s ever made…. You can believe it!

[@BallisticBurgers]

Cheers Doug! Appreciate the comment brother!

[@twosticks1267]

Hello Gregg really enjoyed watching you make this sublime looking burger and your reaction when trying it. Have learnt so much from your videos and would like to ask you what smoker would you say I should think about buying as starting out on smoking meats (briskets, ribs etc). I live in the UK so hopefully can find what you suggest and I'm a lady who loves Barbeque not too sure if there are many women on here who do but I'm sure there are as would love to open my own place here in North Wales for Barbeque and Smoked foods, have a great week and looking forward to the next video 🙂

[@jeepnicc]

That looked AMAZING Greg! Thanks much for sharing!👍

[@Brendan.Wheatley]

Hi Greg, that's definitely not a burger combination I would have thought of, but in saying that I'm salivating at the thought of it! I'm all for using great cuts of meat in making burgers, but I understand not everyone can afford to do so! Loving the new channel and a big hello from Australia, cheers to you!

[@BallisticBurgers]

Some good ole' 80/20 chuck would be fine! Cheers Brendan!

[@gd3design63]

Filet with strip fat added.....I had to pause weejio and wipe the slobber off my chin. Great looking burger....love the creativity and balance. cheers!

[@Thomas-lk5cu]

Greg, you're doing amazing and your channel is such an inspiration! Love your videos!

[@SeijinLaw]

When your first priority after cooking a burger is to make one for the woman you love, you know it got to be a great one !

[@emartin787]

fantastic! I've tried your butter burger and peanut butter burger. I showed my nephew your butter burger and he said he'd never make it another way. I think I might change his mind tonight! This looks great!

[@JbrosCooking]

That Burger is amazing!!

[@robert7984]

After being sub'd for a couple years now...I cant understand why you don't have like 3+ times the subscribers!

[@BallisticBurgers]

I try... Sometimes I think YT doesn't like the word "ballistic."

[@brianpotter2135]

Hell of a lot better than kneellistic

[@daveclark3600]

dude, you're killing me!! I can't watch this channel hungry

[@doncoddington3246]

Thank you!

[@Shawn-wg4sc]

That looks absolutely stunning. I hope be a cook of many talents after I go to culinary school..your creativity is endless and I feel like I'm learning alot from watching your videos, I've started doing things different from the book and I'm coming to find out that it will serve me well when I start school. Thank you Greg. Edit: Once again, amazing burger!

[@Ceno-2k]

Just found your channels, I'm so glad I found these! Great work!

[@4seasonsbbq]

Awesome lookin burger Greg, you are the burger King no pun intended. I like that broiler. I did get my UDS broiler steak video up and it turned out pretty darn good. Have a great Thanksgiving my friend.

[@BossKing90]

Looks delicious, love your videos, makes me want a burger right now

[@valcomm5]

All I can say is, WOW. That looks amazing

[@paulmarsdensr8199]

Wow what a nice grill Sir. Have a good Thanksgiving with the family. Great videos.

[@BallisticBurgers]

Thanks, you too!

[@Docstantinople]

Looked amazing buddy, loved your reaction also and how you described it. Greg’s “Nirvana” burger y’all, so good it’ll blast your face off. 😉

[@BallisticBurgers]

LOL! Thanks for watching Doc! Cheers brother!

[@james-rl2th]

Discovered your channel recently. Love it !

[@se7ens442]

The "pusher thingy" here......actual technical term lol a great burger by the way my dude, mad respect!

[@Heckno89]

Buy while beef tenderloins. Even at high grade meat, you save a fuckload Plus always adds super tender ground qualities

[@paulmccarthy3547]

I could listen to Greg talking about burgers all day long.

[@johnsmith-sv1vr]

Unreal!! Love the channel Greg.

[@BigAmp]

It has to be good!! I would have been tempted to put in some raw onion but oh man that meat..... Just brilliant.

[@lukejohnston7965]

Love your passion for burgers mate. Very inspiring.

[@BallisticBurgers]

Thank you so much 👍

[@ivse9696]

Great combination of flavours - that have to be delicious 👍👍👍

[@hellebarn]

I really loved it when you discribed the taste and texture of the burger. I think I can understand why this burger tasted so good. Maybe a little bit of sundried tomato would have been also nice. Or you try to improve the sauce by mixing balsamic vinegar, sundried tomato or some other umamistuff like mushrooms, with mayo or something like that. Sorry for being chatty but I felt so inspired by your video. Thank you :)

[@danielboyd3779]

Greg: "The Best Burger I Have Ever Made!" My browser comes to a full, mouse-screeching, head-snapping stop. Me: "Please kind sir, tell me more." Amazing recipe and burger! Awesome!

[@BallisticBurgers]

Thanks for watching Daniel! Cheers brother!

[@muzaaaaak]

I’m thinking this burger seared in a piping hot cast iron pan would be even next level. Or over a sear burner of a grill too. Those bits a charred meat and the juicy rendered fat would have great mouthfeel and taste. Great inspiration and thank you!

[@smokewalker6885]

You should start another channel called "BALLISTIC CASSEROLES" lol LOVE YOUR CONTENT, always a pleasure to watch! Thanks Greg!

[@paulb2741]

Filet Mignon meat with NY Strip fat, now that’s a burger that fir everyone. I’m loving it.

[@BallisticBurgers]

Thanks Pablo!

[@bigdig2001]

Super Receipt will try. But I’m also curious which cuts you would recommend for a rock solid normal burger. I heard in the US normally 80/20 Ground Beef is sold, but this leads me to the question what cut for the 80% lean and what cut for the more fat part. Or are you just taking classic steak cuts like ribeye or NY Strip? Thx for your feedback

[@AdamS-lh2ug]

This looks good as heck. My inner Italian started thinking of doing caprese style, some basil leafs instead of lettuce, add tomato, maybe some mozzarella.

[@BallisticBurgers]

Thank you for watching. I did a burger similar to what you are describing a while back. kzbin.info/www/bejne/bIPSfWiqqr1nnMk Cheers!

[@Kevin_747]

Is the balsamic reduction something you made or store bought ? I'm going to have to try those flavor combo's out with 80/20 to stay within my burger budget. I know I like figs.

[@BallisticBurgers]

This was store bought, and I was happy with the flavor and thickness. Plus, it came in a nice little squeeze bottle. Thanks Kevin!

[@SharonNed-x3r]

This is my first time seeing your videos sir I am very much impressed you are a hellava cook and grill master. Loving your recipes. A+ you earned 💯+10 points. Outrageous!!!😮❤

[@bobbicatton]

Gorgeous burger! I always enjoy seeing what cooking toys you're going to break out too👍

[@Forevertrue]

Thanks Greg, enjoyed it. I am always interested in expanding my burger horizons. The reduced Balsamic is a great idea.

[@BallisticBurgers]

It worked! Thanks for watching!

[@Saphire_Throated_Carpenter_Ant]

Its interesting how different each persons taste is... honestly you could not even get me to try this burger.

[@LordShockwave9]

"I need a moment of silence for this burger." -- Subscribed. Only a man who loves food as much as I do would say such a thing.

[@BallisticBurgers]

Thanks Gregory!

[@-ripinpieces-8409]

Thanks for this great video. Looking forward to recreate this amazing recipe. I have a meat grinder by myself, but the cleaning is such a pain. Maybe you could do a video how you clean it? Maybe I could speed up the process. Thanks again and greets from Germany.

[@SharonNed-x3r]

WOW brother that's a beautiful burgers and looks so tasty mouth watering flavor licking good.Thank you!😊

[@michaelscribner166]

Love the channel. I have to fire up the Blackstone after I watch any of your videos. Keep it up. 👍

[@FakeName39]

Been watching your videos long time. I feel you are really underrated in the bbq youtube area. I was wondering did your beer ever change the taste of burgers or pairing. Not sure if you would even consider mentioning a type of beer that could go with a burger like this. Love it dude can't believe you grounded that filet lol the balls.

[@steveno7058]

Looks absolutely amazing! I’m usually not a big fan of using prime cuts for burgers but this looks too good!

[@TonyTony_24]

What a video!!! I’m going to start saving the fat I cut off meat to try this (I’ll explain why I cut it off another time haha) Love the passion Greg. Can’t wait to watch this with my kids!! Peace.. Tony (Francesco)

[@Equinox68]

I love both channels. I'd love to see you do more with your searing oven. I have seen steaks on it a million times. I loved that you used it for a thick burger. I'd like to see someone do a pizza with that oven. I know it would be a smaller pizza but the heat that thing throws off, you could probably do a 90 second pizza in that thing. Just a suggestion.

[@edwardssistershands]

I couldn't use that Burning Bull. I know I'd forget and try to slide the tray in bare handed.

[@michaelduncan2759]

Done a fresh ground lamb burger with a ginger ale poached pears. Awesome sausage, love figs, have two trees. Gotta try this one out. Trying to figure one out using fresh ground venison.

[@BallisticBurgers]

I should be getting some back-strap here real soon. Cheers Michael!

[@klauspedersen9610]

Looks absolutely awesome Greg! I must have seen all you burger videos - this I clearly need to try. For me, your take on the Sacré Bleu also remains an all-time favorite! Still hoping you will do your version of Au Cheval’s cheeseburger once! Greeting from Denmark 🍔

[@BallisticBurgers]

Believe me, I'll get to that Au Cheval's. It is high on the list!

[@BenNBenInc]

I've been watching your videos for little over a year now and gotta say, your house seems to be absolutely amazing. Hope you're doing well, Greg!

[@BallisticBurgers]

Thank you Ben. We bought this as a 1974 Brady Bunch type of house. We still have a lot of work to do!

[@rmprodesign]

Great video. I’m really interested to know how your wife reacted to this burger.

[@BallisticBurgers]

She was a little worried because of the peppers. I assured her that she wouldn't get too much heat. She almost ate the entire burger, which says a lot. She loved it.

[@MurraydeLues]

Nice burger, wonder what putting a block of blue cheese on instead of the parmesan. You said wouldn't it be nice to have the filet mignon with fat. Here in NZ we call that cut scotch filet. That is way nicer and real juicy.

[@thegalleryBBQ]

Great burger cook as usual. Have an awesome Thanksgiving!

[@BallisticBurgers]

Happy Thanksgiving Tommy!

[@Epi88]

Just found your channel. Love it!

[@bigdrum9667]

Just watched it today...only one recommendation...where is the red/white onion dude??? Can not wait to try... thank you!

[@oakmanzl1699]

Another excellent video. Thanks! Do you have a link for the BlazingBull?

[@PaulTMaack0]

This looks like an interesting burger, and best of all: No onions to ruin it! I might just have to give this a try. I've never tried balsamic reduction, so that could be pretty neat. As for filet mignon with fat in it... Get it from a wagyu cow. It'll have plenty of intramuscular fat. If you do, it'd probably make an excellent burger and video. :)

[@gorelowadim]

hello from france

[@roastbeefoffroad]

if you were going to do this burger again, would you still use the silly blazing bull broiler, or would you grill it over charcoal?

[@Hollis_has_questions]

You had me at 75/25! But you’ll lose me unless you undercook it. I need it on the rare side of medium-rare. But that’s just me. Challenge Sam the Cooking Guy to a Burger-Off and let us decide!

[@doncoddington3246]

what burger ring mold is that? where to get? thanks!

[@BallisticBurgers]

This one was purchased in the baking section of a craft store, like Michael's or Hobby Lobby. I just bought the one I'm linking here from Amazon. Much higher quality, and you don't have to buy a whole assorted pack with sizes you'll never use. amzn.to/3mZdMT3

[@SharonNed-x3r]

Beef tallow for the fillet minon❤😊 You are ballistic 💯% beautiful burger!!! Thumbs up!!!

[@dangoich5001]

I always wanted to try a filet burger, that 75/25 ratio seems to work, looks really good when you cut it. At the end I was hoping you'd use balsamic vinaigrette on it, and not use mustard or catsup, really enjoyed this video!

[@BallisticBurgers]

Thank you for watching Dan! The balsamic really made this burger!

[@htothejay]

I have to say, Its a good looking burger. All grown up floavours, makes me Want to try to make one. I made a burger last weekend with a friend, top 3 i have ever had. How can i pitch the idea to you, could be a fun one. Its a ciabatta bun, the Most insane flavourfull pieces of pork (roast pork) semi hotmustard/ mayo spread on buns, red keel/gabbage?), pickled cucumber slices, and a hand full of pork chicaron, top bun on. It was just flavour heaven. Keep up the good videos :)

[@BallisticBurgers]

Sounds fantastic! More suited for my Ballistic BBQ channel though. I'll add it to my list!

[@htothejay]

@@BallisticBurgers would be awsome. Its a pimped out version( the added chicaron on top op the crackeling of the pork already) of a danish traditionel burger.

[@CreativeEm]

It looks amazing! And I'm so glad your wife loved it!

[@BallisticBurgers]

Thanks so much!

[@pdexBigTeacher]

Wow; from the figs and balsamic reduction that reminds me of Father's Office Office burger. I need that grinder, like right now!

[@BallisticBurgers]

Father's Office is on my list of places I need to go. There is a place out here in San Diego that makes a great burger that has fig on it too.