Pro Chef Reacts... To the WORST Hamburger (Epicurious)

We are going to react to 3 levels of a Hamburger with Epicurious! Let's see who is going to make the best burger today! Is it going to be Frank, Lorenzo or Emily?
My Cooking Course: james-makinson...
Epicurious video: • 4 Levels of Hamburgers...
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[@ChefJamesMakinson]

Don't forget to SUBSCRIBE! & be sure to check out Jack's Burger! kzbin.info/www/bejne/bJO9kGSEmqiir8k

[@buttholasaurus99]

The episode of tater tots was good, maybe do that one sometime

[@EarlHayward]

I love your videos for the commentary, it helps me (and I am sure others) understand the “why” behind the methods and techniques… So, just to contribute myself, I would agree that moisture could have a negative impact to a cutting board, but it can be mitigated by properly oiling the board (and other items like wooden chop sticks)… While my Chinese wife is a great cook, and I hope she never finds this comment, she knows little about maintaining cookware or accessories; which, for some reason, I actually enjoy… So, keeping everything clean, the cutting boards oiled, the cast iron and carbon steel pans and woks seasoned, and knives sharpened is my job (and sometimes I don’t think she appreciates my effort, but that is another discussion)… Point is, a properly oiled cutting board is at little risk for warping or holding bacteria…

[@compromisedssh]

Don't forget to stop making absurd thumbnails that make it look like you just saw a real-life genie pop out of some hamburger meat.

[@terriemartinez9989]

I have never put any "oil" on the bottom of the pan. 😲 I was taught a salted cast iron pan is fine. I never oiled the flat top at the restaurants I worked at either. The burger usually has enough fat. I Salt & pepper burger. 350° flip when edges are brown. Nice fresh soft bun, not toasted. I prefer no cheese, but I would like to use Havarti. No condiments. Just a delicious chunk of 🐮🥩 ; medium. Great Video James! 🕊️♥️🎼🫕

[@terriemartinez9989]

@@compromisedssh I like the "absurd thumbnail".. Made me click right away ☺️

[@sandysiepert7724]

I’m glad that Emily has learned from her mistakes and has become a pretty good home chef!

[@phillipcummings3518]

My favorite is her condiment meme. I believe it was something about ketchup.

[@chorean]

She's level 2 now!!

[@Magziesfuntime]

If you have never cooked on an induction stove it takes a little getting used to. It heat up fast and will give the pan more even heat. It is hard for first timers to get it right.

[@lmpeters]

​@@phillipcummings3518 She put ketchup on French toast.

[@ICountFrom0]

Towards the end of her season of being a level 1, she was having a little trouble being basic enough to be level 1. She just keeps growing.

[@ForbiddenFoodTV]

So proud of Emily for being since promoted to a Level 2 Chef! She deserves it. I always love this bunch ❤

[@steinanderson9849]

:o when did that happen?!! it's been a while since i watched epicurious

[@ForbiddenFoodTV]

@@steinanderson9849 Quite a few months ago now. Within the last 6 months I’d say? 🤔

[@wintermoon7003]

No, she's been the worst one in every one of these videos. Would NEVER want anything cooked by her.

[@rainycakes]

I feel like there's going to be a point where Lorenzo really can't be considered halfway between the home cook and the chef anymore. It already feels like he's more like a 7 out of 10 if you know what I mean. I almost always would prefer to eat his food!

[@ChefJamesMakinson]

He does pretty good! I think he likes to cook and he practices a lot at home.

[@basteala525]

There's an interesting range with the Level 2 chefs. Lorenzo and Beth really seem to push that boundary for me.

[@ICountFrom0]

I'm proud when I understand what the level 3 is doing, but want to (and could) make what the level 2 is doing.

[@joshuaspector8182]

Yeah he’s pretty strong!

[@eng-eq7xy]

You know, watching this video now shows how much Emily has improved over the years. This video was from 4 years ago, and while she's definitely still learning, she has progressed quite a bit. I think in the more recent videos, she's even been promoted to a Level 2.

[@ChefJamesMakinson]

I need to see a more recent video then!

[@DerXavia]

you mean she did even worse before? :O oh boy.

[@eng-eq7xy]

@@DerXavia I don't know about any from earlier than this one, but the more recent videos show that the has improved quite a bit. Keep in mind that this video was from 4 years ago, and I think that was around the time she was first starting out at Epicurious.

[@mavadelo]

It is a bit like the "normials" from Sorted. They still pretend to know nothing at all but if you compare them now with a few years ago, they made huge progress. As it should be when you participate in cooking/food videos.

[@eng-eq7xy]

@@mavadelo I'd say the "normals" from Sorted haven't been that for a while. They're not trained chef level, but they eclipsed home cook a ways back.

[@-EchoesIntoEternity-]

13:50 while not caramelized onion, but Frank did add the onion slice to saute/grill underneath his burger patty reminiscent of an Oklahoma onion burger style. speaking of which you should check out Oklahoma onion burgers.

[@uli11]

As a former butcher, no shop worth it's salt should be putting filler in their grind. They will have MORE than enough trim just in regular operation of processing beef to make up your grind for the day. The trim either goes into grind or gets thrown away, so there's no need for filler.

[@ChefJamesMakinson]

I know what you mean, it really pisses me off when I see it as I don't want to go too 4 or 5 shops to get what I want.

[@sadhuskerfan7830]

As far as I know when you buy ground beef at the grocery store in the us it’s 100% beef. You can get different fat ratios. 80/20 is what I prefer. 80% lean an 20% fat

[@Maria_Erias]

@@sadhuskerfan7830 The FDA is very prickly about what can be called what. It's the reason why Pringles can't be labeled as potato chips (because they aren't made from potato slices). Or why there's American cheese and then American pasteurized cheese food product.

[@lukeferguson3405]

I'm a 'new' home cook despite reaching middle-age. I spent the first seven years of my adult life using a microwave, and only discovered the joy of actual cooking once I I got a single burner that was meant for camping (unique living situation, and we will leave it at that.) I absolutely love this channel. Lorenzo and Frank are my absolute favorites, but as a beginner-level cook, I like to see that beginner level and how I might avoid certain pitfalls. I'm still learning and still screwing up, but I've moved on to other channels like Guga Foods and am pretty damn confident that I can cook a steak better than anyone I know.

[@jamesstein5087]

As a chef of 30 years I believe the most important component of a burger is the meats used in the grind. Everything else is a matter of personal preference. A mix of chuck, brisket, and sirloin has been very popular for me. A fat percentage of 70 to 75% works well as people like the “juiciness”. Loving your videos and professional approach. Cheers!

[@ChefJamesMakinson]

Thank you James!

[@fuglbird]

I assume you mean 25 % to 30 % fat? I guess that was normal 30 years ago. Today I go with 15 % to 20 % fat. The burgers are still juicy and not overly fatty.

[@maktiki]

15% is minimum for ground beef@@fuglbird

[@Jaigarful]

If I'm making smash burgers, 73% releases from my pan so much better than 80/20, and its a bit safer if I do overcook it a lil.

[@hahaimasian]

Everytime they have Lorenzo on the show, he gives good vibe. Frank's patty looks delicious, but I give the points to lorenzo. I use gouda and always go for toasted sourdough. If I add tomatoes then I don't put ketchup.

[@jordanbridges]

I like him, but he's too happy for me I'm sorry! But he's a good cook and I'm glad he's happy.

[@shioriryukaze]

As soon as I saw him put bacon on the griddle, he won.

[@tanikokishimoto1604]

Me... I generally like cheese, caramelized onion, mustard, dill pickle, in a lettuce wrap. Occasionally bacon, but less so these days. Gouda is definitely delicious.

[@bdoeden64]

They also didn't add Jalapenos! Or at least Banana Peppers! Personally, I tend to avoid lettuce on my burgers unless it is crisp and fresh, otherwise it can drag all your ingredients off the burger when you eat it and it won't snap away. If I want a crunch on the burger, I can go with cabbage, or something like Cheetos Flamin' Hot Crunchy 'chips' on top for that added texture and heat. I also love a spicy aioli - I used to go to a friends restaurant who had a habanero aioli that was so delicious, unfortunately the restaurant is gone. I wish I had learned how to cook when I was in my 20s, but fast food was so much easier - and I worked for a pizza place, so I ate at work a lot.

[@ChefJamesMakinson]

yes fresh lettuce is but better! :) that's how it is when working so much, you want the easy things to make and eat.

[@GoodForYou4504]

I know it gets said a lot, but it's great to have your commentary on these videos. Seeing how a dish is made is one thing, but why things are done a certain way as well as some better options really helps people learn to cook. Thanks!

[@ChefJamesMakinson]

That's okay I like hearing it! haha :)

[@eggmug562]

The humble, wholesome down to earth, fun atmosphere in this video is infectious. The two guys are having so much fun, especially lorenzo. You can tell he's having the time of his life.

[@bryanparkhurst17]

Man I love your review videos. Great, subtle commentary. Never harsh, always constructive criticism. You're a really nice guy.

[@ChefJamesMakinson]

thank you! :)

[@Boyahda]

It's easy to make fun of Emily for burning the burger. But I like to think we've all burned a burger at least once, I know I certainly have.

[@ChefJamesMakinson]

it is easy to do when you are leaning, just like pancakes! :)

[@Every_Day_islike_Sunday]

No one here should ever feel bad. I burn almost all of my meat. I have issues! 😂😂😂

[@rebeccahicks2392]

Learning the right temperature to set a pan to is definitely one of those things that takes practice, and certainly something I messed up a lot when a young adult cooking for the first time.

[@d3faulted2]

@@ChefJamesMakinson I love pancakes....

[@BPFACTS88]

no, I never did. it's very easy not to.

[@Emielio1]

The fun thing is that I recognised my own development in those different "levels". I started out doing pretty much the same stuff as Emily, and now I'm somewhere between Lorenzo and Frank in terms of progress :) It's always nice to see that learning curve both in others as well as oneself. The only thing I can't do is to make my own ground meat, merely because I lack the adequate tools for that, but once me and my wife buy my father's house (where we currently live to save up for that moment) I'll finally have plenty of space to store kitchen appliances, and there will be major changes in the way things are run in this house (fresh veggies, large cuts of prime meat that I portion myself, no more store-bought ground meat, and I'll even butcher chickens, ducks and lambs myself) :)

[@Jinxanator66]

I love watching your content and listening to you go on about how stuff actually is done in a professional kitchen. Almost makes me wanna get a jumpstart on my cooking channel and have you review it!

[@ChefJamesMakinson]

Thank you! :)

[@DChatburn1]

Didn't Frank use an onion on his burger? He said that it would carmelize when he put it on the bottom. I wonder, would you do a video on best kitchen practices, such as proper technique on cutting, and other kitchen recommendations (even how to crack and egg - I wrote you about that earlier). There are probably many techniques that you can share that will make us home cooks even better.

[@ChefJamesMakinson]

I don't remember seeing it, he may have 🤔

[@TheDondoran]

@@ChefJamesMakinson Yeah, it was kind of like a slab of onion that he put on top before flipping. I like to do that with a pile of super thin onions that you can see through. Like the Oklahoma onion burger. Some of the onions caramelize but the ones on the outer edge get crispy.

[@surn5238]

I really would love to see a collaboration with you and the guys at epicurious and Uncle roger as well. I really hope you get to that some day!

[@ChefJamesMakinson]

Me too!

[@515aleon]

Lorenzo or even Emily at this point!! I don't know how to find Lorenzo but Emily has a channel.

[@skylarjavier.s6684]

Chef James! Loving all the reviews you have been doing. Just a recommendation maybe to do a video where you rate all the different KZbin recipes of the same dishes like burgers, pasta or fried rice!

[@ChefJamesMakinson]

that's a good idea! thank you! :)

[@PalmelaHanderson]

Even if you don't have a meat grinder, what I've found works surprisingly well is dual-wielding heavy knives/cleavers over a sturdy cutting board. Just go to town for like five minutes. It won't be as fine as grinding it, but you should still be able to form a patty and the texture inconsistency is actually kind of unique and not a bad thing.

[@ziranei5852]

One thing, that is often overlooked, is where to put letuce. It should go between bottom bun and meat as lorenzo did, not on top of meat as emily did. It is there to prevent bottom bun to get soggy from meat juices.

[@harshu420]

food theory has a whole video on it and the optimal taste is achieved by the krabby patty stack

[@HoshikoStarz]

When you are describing how too much sauce can cause the condiments slides out. Im thinking it's the water park for condiments 😂

[@nandkuj]

I vote Lorenzo as he's a good and doesn't overcomplicate things, Frank usually tries to be to fancy and overcomplicates things unnecessarily. Edit : after watching, I think both lorenzo and Frank were good in their own ways.

[@GreyDingo]

Seems the first cook isn't a Level 1 cook, rather a Level 0 cook. But she does seem very cheery about it all.

[@100purenacl3]

Level 0 would be Jack

[@GuntWastelander]

Another important note about seasoning burgers: adding salt to the meat before you form patties can cause protein structures in the meat to break down and bond with one another, creating an undesirably tough final product. Always form patties first, then season just the surface right before cooking. Also, at one point Lorenzo says that searing the burger will “seal in the juices”, but that has been proven to be a myth for a long time. Searing the surface of any kind of meat doesn’t just magically make it water tight. Edit: caramelized onions are my favorite topping for burgers!! You know what’s up 😆

[@tanikokishimoto1604]

I tested adding salt to the meat before and after patty formation. There was no difference. So, do either. I'd measured the salt. 1/4 teaspoon is too salty for me, either prep. 1/8 teaspoon, just right. The ground beef was, like Lorenzo's, grass finished from a local farmer. For the sake of the experiment, I added nothing else.

I like how polite you are when you speak. However, you facial expressions clearly convey your honest opinion. :-D Love it.

[@ChefJamesMakinson]

🤣 I try to be!

[@zerocalvin]

Lorenzo's cooking is getting better over time, I think it's thanks to the pro chef vs homecook series.

[@brahmpayton334]

Caramelized onions, and Bacon and Blue cheese. You have good taste in burger toppings sir. I like my patties at a straight medium for a normal patty (you mentioned the contents sliding, if the burger deconstructs at all [breaks], no Bueno). If I'm making a smashburger, the goal is extra crust so they will be a little bit more done.

[@ChefJamesMakinson]

😋

[@dicekar]

I like that you mention food safety and the chain of cold. I am surprised nobody knows about this.

[@ph01978]

To be fair to Frank, he did have caramelized onions on his burger when he put onions on top of the raw patty before flipping it. I wish he had shown us the end result of the onion though. Also, Lorenzo said medium rare for his burger. He did not specify if he bought the ground meat or made it. I always cook store bought ground meat well done. You don't know how it was made and how long it was there. I do not trust the packaged date. lol

[@aaronlopez492]

Lorenzo's bacon🍔 gets 1st 🏆. Franks slider gets 2nd.👍 Emily corrected it. Thank you Chef for your informative review.

[@ChefJamesMakinson]

Thank you!

[@Taabituubi]

Oh my god how much Emily has evolved leaps and bounds from this is delightful to see!

[@hollish196]

Ghee in cast iron is a joy. The pan can be smoking and the ghee just melts like a dream. And a nicely aged Swiss is lovely on a burger when you are not in the mood for biting cheddar.

[@TheAb9211]

Loved your inputs on the video. I completely agree with you that caramelized onions are a must in a burger (along with bacon ofcourse). I have also tried to use onion rings that are just grilled on the cast iron and then used. They have a bite and also get a bit of sweetness similar to caramelized onions. I was surprised no one put in a little bit effort to make a good sauce for the burger. If you donot season your patty separately, you need a good sauce to have a little bit more flavor than just beef. A simple one is mixing mayo, dijon mustard, ketchup and siracha with a pinch of salt (adjusting the quantities based on preferences). I actually like pepper jack in my burger and something that I picked up in one of the restaurants i visited is to put pickle slices underneath the patty while putting the onions and bacon on top of it. It makes it a little bit easier to eat. Also, I have tried Gordon Ramsay's beef patty recipe and its really good. He adds egg yolk along with a bit of seasonings.

[@ChefJamesMakinson]

Thank you!

[@BM-ru7ef]

Gas stove, non-stick skillet, preformed 80/20 or 85/15 patties about one half to 3/4 inch thick… Turn the flame to medium/medium-high, give it 30 seconds to a minute to warm up while you salt and pepper the meat, and then place the patties in the pan. They won’t sizzle too much at first, but will heat up fast, while rendering out some of the fat. Before long, they’ll be sizzling nicely. Watch the meat turn light brown on the bottom half and when that line reaches just more than halfway up, flip and press one time, holding firmly for a few seconds. By then the burger is sizzling well. The juices will start running red, and that means it’s got another couple minutes to go. That’s also a good time to toast the buttered buns on high heat in a separate pan, moving them around occasionally. When the buns are golden brown and crispy around the edge, take them off and get them ready. Once the red juices running from the meat appear shiny and lose some color, the burger is ready for the cheese. Place a slice on top, grab the lid to the pan and pour a tablespoon of water into the pan, then clamp the lid down to steam the cheese, about 30 seconds should do it. Then the burger is ready. It’ll be a little pink inside but hot throughout and that’s what you want. Garnish it however you like, but IMO it should definitely have some Mayo on both sides of the bun. Heinz 57 or HP sauce add complimentary flavors to the Mayo. That’s the way I make them and they’re so good.

[@ilovemangobingsu]

Thank you for the added information you provide in this reaction video. They are very helpful indeed. I just want to mention that butter has a low smoking point so I agree when you suggested to use regular oil preferably with higher smoking point. It's much better to use animal fat (just like what Lorenzo & Chef Frank did) because they are more stable, chemically speaking. Trans fat that is produced when the butter reaches its smoking point or burning it is really bad for our health.

[@Pichouette]

As a true old school Cajun, I would put my burger against all of these. I was taught cooking by my mother, both grandmothers (born World War I era), my great grandmother (born in 1898), my great great aunt (born in 1883), the Italian cook we had when I was stationed at the American Embassy Rome (who did not speak English) and so many others that I knew and watched over the years. I think the only fair competition would be to put the chefs/cooks in the same exact kitchens with the exact same ground meat and allow them to bring their ingredients and make the best with what they have. I volunteer to be a taste tester 😉

[@LilT2o00]

Emily graduated to level 2 chef. I'm so proud of her

[@khrenaud]

When using store ground beef you need to cook the meat through unless you want to risk getting sick from EHEC. This is the best thing with grinding your own beef, you can cook the patty so it is slightly pink which gives a juicier burger.

[@ilovemangobingsu]

True

[@coldfire22]

I think the Lvl 3 pro is a bit too fancy. Lvl 2 is the best. What the hell was the lvl 1 doing?? LOL

[@theguynextdoor4978]

Many people make the mistake of adding a lot of seasoning to their patty. It's a burger, not meatloaf. Some might think it sounds too simple, But my favorite in summer is to make a smash burger with cheddar cheese, bacon, caramelized onions, and a bit of mayo.

[@debbierhode6291]

I would love to see you do a collab with them! And have Uncle Roger judge!😂

[@ChefJamesMakinson]

haha that would be cool!

[@thejunglekitchen]

I think we are on the same page with burgers- THINLY sliced tomato and caramelized onions are a must!

[@sophiaisabelle01]

We appreciate your effort and hard work. God bless you.

[@ChefJamesMakinson]

Thank you!

[@supernoobsmith5718]

Bacon, cut in small strips, cooked low. Add diced onion once half cooked, finish together. Then cook burger in the fat. Medium low 4/10, iron pan, prevent center from puffing up. 3/4 inch well formed patty with defined edges. Bun toasted on inside, then bacon/onion mix on each side, cheese slice on top of each half, then half melt cheese slices on each half. My favorite way.

[@SagasInStitches]

Oh wauw.. That cow didn't have to be dead before Emily got her hands on it, cause she took care of that on the pan.. 😛 Lorenzo always seems so happy about the stuff they cook :D

[@dianabialaskahansen2972]

If I had been presented those burgers, I am not sure if I would have chosen Frank or Lorenzo's. Both look equally as amazing.

[@the-chillian]

I learned the method of covering the burger to more quickly melt the cheese from my dad who was an informally trained catering chef, and it always surprises people when I show it to them because it's one of those things that seem so obvious once you see them. You have to wonder why it's not more commonly taught.

[@belalabusultan5911]

wow, I have so many comments, they are trivia tho.... :P 1- Frank and Lorenzo are your favorite, you laughed when Emily put Ketchup, so you are actually a fan of the show. 2- you said no one added caramalized onions, but Frank caramalized some onions with his meat. 3- food tourists go to Italy and Japan mostly, sometimes Thailand or France, but most tourists who go to spain go for the other fun activities (bull fighting - running from bulls - tomato wars etc..) so it's not likely they will visit spain... you can visit their countries if you want tho. 4- if you are going to be a food tourists, I suggest Asia instead, you are already good with European/Western cuisines, and you'll find that the cuisines of Latin America and Middle East are not that different, but Asian cooking is different, they use different style of tools, different ingredients, and even their common recipes are different.

[@hashtagunderscore3173]

12:39 I do most of my stuff on the cutting board because it’s far cheaper to replace a cutting board than it is to replace my countertops. It also helps with clean up.

[@justint8770]

I'm recently single, and learning to cook for one. I love watching your videos... I've made a couple decent meals and getting better.. thank you for your expertise.. very helpful

[@ChefJamesMakinson]

you are welcome!

[@caseyczarnomski8054]

As a professional chef for 23 years I have to say, please don't put bread in your burgers. It's not meat loaf and you don't need filler to make more money like restaurants. Also don't use seasonings that will burn in the cooking process, add them later. Bread does not add flavor. It might help hold moisture, but if you don't press your burgers while cooking, and use enough fat content, it'll turn out great. Another way to add moisture is to marinade the ground beef. Wrapping it in plastic wrap and leaving it overnight gives the meat time to soak up the juices. I recommend making pickles much longer than 1 week before serving. Fermenting genuine dill pickles takes 3 to 4 weeks at 70°F. Refrigeration pickling takes even longer.

[@ChefJamesMakinson]

A panade prevents the meat from drying out and its cheaper to add volume but if you have good ground meat you don't need it.

[@elliotw5918]

My favorite burger is venison with pork to 80/20, bacon, caramelized onions, blue cheese, and couple leaves of fresh spinach. Have to grill the burger for the desired effect but it's amazing.

[@oliver_twistor]

When I grew up we always had access to elk meat because Dad went hunting. Hamburgers on elk are really good. I like the leaner and more flavourful meat of elk over beef, but I think that's because I'm so used to it. Regarding condiments, two of the must-haves for me are garlic and mushrooms. Doesn't matter if the garlic is raw or cooked, but the mushrooms should be cooked in oil (and garlic, haha, I love my garlic). Parsley is also important, preferably in the meat. A couple of months ago, I had a hamburger in a restaurant. It was served with whipped blueberry cream as a condiment. I was a bit hesitant at first because I didn't know how it would taste, but it was absolutely delicious.

[@somerandomperson6511]

I toast garlic in a good amount of butter, getting it brown on the outside and then lowering the heat and cooking it until it is soft, it becomes slightly crispy and sweet, i mash it up and mold it in to the burger meat, i also then toast the buns in the garlic butter that is created as a byproduct

[@Themacchuck]

I love your taking the temperature, fiddling with your hands and use a thermometer coaching. 😂

[@ludgerkres.1437]

7:10 yeah, I use oil as well at home, even if its just a little bit, it helps with searing faster. Especially if the pan isn't cooking how I want. Just don't splash yourself. Though if you have a good seasoned cast iron then oil is less necessary.

[@Killgam15]

Hi Chef James Makinson, I recently watched one of your older videos where you briefly talked about kitchen appliances and their manufacturers. I think with your expertise, you could create an informative video where you list the most important kitchen appliances and mention the best manufacturers according to your opinion. Would you be interested in making such a video? I believe it would be very helpful for those of us who are looking to upgrade our kitchen appliances. Thank you! (You mentioned Rational ovens and Josper grills)

[@ChefJamesMakinson]

hey!! Yes I could make a video on that. 🤔 I will have to think about it!

[@AgentM124]

I just literally made burgers yesterday when this video came out. After watching it today, I am happy that I used caramelized onions. Sure the patties were store-bought, but of a high-quality brand/meat. I will definitely try a different cheese than cheddar next time, probably a stronger flavoured one, as I barely tasted the cheese under the strong taste of the meat and caramelized onions. Instead of ketchup, opted for a nice barbecue sauce instead, and ruccola for the salad. Just used a very sparse amount of sunflower oil and spread this over my thick bottomed grill-pan, later added the bacon. I might next time first throw in the bacon and leave out the oil though. The patties about 3-5 minutes on each side and then having the cheese melt on top of it worked almost perfectly, since the pan is square, I don't have a proper lid to melt the cheese faster. The meat was just slightly pink-ish and super juicy (and the caramelized onions and bacon also added some juices). I also toasted the buns in the same grill pan; store bought as I don't have that much time. I really would have loved to add pickles, but since they come in big jars and I don't eat pickles otherwise, I didn't get any.

[@jonathanbowen3640]

An extra mature cheddar is not bad for burgers. Far stronger then normal medium cheddar. Cheddar in general has quite ahigh melting temp this has to be considered for burgers. I prefer to heat the cheese separately then add.

[@AgentM124]

@@jonathanbowen3640 how do you manage to heat the cheese separately without it melting too much and sticking to everything?

[@jonathanbowen3640]

@@AgentM124 I put it in a bowl and microwave it or oven it. it can be poured on...with a bit of help rom a spoon! Or i put the cheese on the bread (toasted) bun and leave it in oven or a couple of minutes low temp. Though i actually prefer the bowl method as i like to put burger sauce and caramelized onion or relish on the bun as its easier to apply than on the burger. Also with the bowl method you can mix several cheeses together, like blue and cheddar or example. I once even tried to mix the burger sauce and the cheese together and that worked quite well. I have melted cheese on the burger also but it seems super difficult and pins you down in terms of timing I like to cook everything first put the burger together and then just put he meat in and leave to stand for a few mins. but I dunno, everyone has different idea f what their perfect burger is. I tend to keep the burger meat the same, and just mess around with different cheeses and toppings depending on mood.

[@MattRoadhouse]

A little bit of Oregano is my hack for making burger mix w/ Worcestershire. Black pepper & Lawry's coating. Rendered bacon fat = win for practically everything. I bake my bacon and reserve fat from a kilo. I agree James, caramelized onions & mushrooms are the pinnacle :D

[@justint8770]

Love how he just explains without criticism... Thanks

[@ChefJamesMakinson]

Thank you!

[@Mister6]

In addition to your smooth commentary I'm glad that while you point out techniques that are less than ideal you also acknowledge their necessity when filming. Just found your channel last week and I enjoy both your commentary and your delicious recipes. +1 for the caramelised onions!

[@Robot-Overlord]

I think epicurious is probably the worst representation of what you should do at home EVER. George Motz will show you how to make a good burger that most of us will enjoy. If you want a transcendent burger, swing by a decent butcher ask for a custome blend between pork/beef, grab your favorite cheese and toppings, or do pure like i do. Next start your prep, you can mix in onion or garlic powder into the ground beef for flavor if youre using store bought (personally i dont, i like to share some with the dog). Set aside your toppings and depending on how much you want to add your burger start heating the pan, i work off of an induction cooktop and i set it to 325 on a cast iron skillet because of how well the skillet holds heat. Next I add a few patties to the skillet, personally i prefer a pub style patty so its usually a little over a quarter lb patty for a double and a thicker roll to hold up to the size of the half lb burger, but potato rolls are next level with smash burgers especially. Cook till brown on one end flip, and cook till brown to desired doneness, ideally with thicker burgers you want a thermometer to be sure the center hits 130ish (especially with butcher blend). You can toast your bun in butter if you like, honestly i do it before i cook the burger for less mess. There is a cool thing i saw via Kenji Lopez Alt, he has a flat strainer he can slap over the pan to avoid splash from the burger and still let the air through so you dont have condensation dripping back into the grease and creating that grease splash and pop. Lastly you want to combine all the ingredients, I personally believe that burgers are an expression of whatever you want, if you like thick as hell tomato slices and big ol leafy lettuce go for it, slidy messy burgers arent really a downside if youre home cookin. Couple tips, some really good burgers to look into are Kenji Lopez, George Motz, and Guga. Not a fan of anyone elses per se, i think Gordon Ramsay makes a crap burger. Get a decent spatula, a nice wide spatula changes things. Also get some good sauce recipes, you can look into how to make Freddys Fry Sauce, Big mac sauce, a decent bbq sauce, and mayo all homemade and itll be amazing addition. Theres a really good video by Ethan Chelbowski (hope im spelling that right) he has a recipe for some really good pickled red onions.

[@TruePatriot127]

While I was a meat cutter many years ago we always ground our meat frozen, but that was an industrial size grinder. I recommend soft freeze to the smaller grinders.

[@ChefJamesMakinson]

😉

[@mrjaredlam1]

Cooking is fun. Whether you keep it simple or add the extras, it is fundamentally important to get the basics. The burgers all looked da bomb but having the caramelized onions would have made it perfect

[@JoeStuffzAlt]

I wouldn't be able to tell if I would prefer Frank's or Lorenzo's burgers. I do mix in salt and MSG with the ground beef nowadays. I might have to try on the outside of the burger right before cooking next time. The salt is definitely a key to a good burger. The MSG gives it an extra boost, though gives it a fast food burger taste.

[@ryanodriscoll]

I love a good burger. I think a lot of burger places (at least near me) overdo it with too much meat and topping. I also find a lot of them too greasy as well. My perfect burger is good beef (slightly pink or just barely cooked through), Edam, bacon, pickles, red onion, ketchup, yellow mustard and a toasted brioche bun. A bit middle of the road perhaps, but I never tire of it.

[@ShikinHambali]

How awesome would it be to see you yourself on Epicurious, Chef!

[@ChefJamesMakinson]

If I get an invite I have to take a flight to New York! :)

[@petergrudge189]

Hello Chef! 😀 I have to address the work the meat thing first... NO!!! People worry about that too much but I do agree there is a point you want to be easy. I learned this a long time ago and quite fitting that I'm half Italian I do a brief mix for the seasonings, then make them 8oz. patties on a sheet tray 5 rows of 4 balls. I quickly pack them into meatballs place them on the sheet tray, and then use a ring to press them down easy peasy and the meat is in good shape and cooks nicely. I had plenty of chefs that didn't have a patty press, but it's more fun this way. Finally, the way Lorenzo stacked his burger is the same way I do it. It's simple physics, why do so many pile everything on top, especially if one side of the patty puffed up a little, they pile it on anyway. Oh, and caramelized onions!!! 😄😄😄😋😋😋 P.S. I used to meat grind and my boss would have me grind prime rib cut and we sold those burgers out extremely fast! 😋😋😋😋😋😋

[@Max_Sinister_26]

It's almost 11:30am and now I'm hungry 🍔 Great video as always James 🖤

[@ChefJamesMakinson]

me too! :) haha

[@phillipcummings3518]

You should make a burger 😊

[@PresidentScrooge]

3:20 - Breadcrumbs were added to any kinds of meatballs here mainly out of poverty. When I do burgers, I do prefer to add half an egg to an egg to it for the same effect. Dont konw if thats the best approach. But its the one I enjoy. 6:00 - I take a tad bit more fatty meat and just add a tiny bit of oil on the spot where I drop it and let the beef fat do the rest. And get it a bit more crusty on the outside.

[@britking]

problem with a meat thermometer is juices tend to leak out of the hole you make if you flip it. I have a great thermometer but I hate the juice leak :(

[@VioletMoonfox]

I use provolone on my burgers, unless I'm doing a barbeque burger, then it's cheddar. But for toppings, for a regular burger, provolone, ketchup, mustard, bacon, sautéed onions, egg over easy. For BBQ burger, cheddar, BBQ, bacon, crispy thin onion rings, sautéed onions, egg over easy.

[@ChefJamesMakinson]

😉

[@JVerschueren]

Emily was great on Epicurious... so delightfully inept. Having been taught from an early age by a professionally trained cook (my grandmother was a child minder and kitchen aide/line cook for a rich Jewish family in the interbellum), it was fascinating for me to see how oblivious Emily was to things going completely wrong, often of her own doing. She did improve over time though.

[@alexvanderkleij7776]

James, 100% right. I always put caramelised and light seasoned onions on my wagyu burger.

[@XeroJin84]

I keep my burger simple - caramelized onions, whatever cheese I feel like, medium rare meat, toasted bread.

[@morrius0757]

I actually like a LITTLE bit of bread crumbs in my hamburgers, but not as much as most people add, I also skip adding liquid or eggs to the crumbs because it waters down the beef flavor and gives it that meatloaf texture people talk bad about when adding it to burger meat. The meat doesn't need a binder and you want the crumbs to absorb the meat juices not other liquids. If done right, the burgers won't lose as much fat through cooking and stay Juicier without losing beef flavor or change texture to something that doesn't resemble burger patties.

[@Persian-Immortal]

Hi Chef, same with caramelized onions for me. Frank caramelized his onions with the patty. I know not the same. Actually, at my burger place, I start early morning and caramelize 7 to 10kgs of onion on the grill (pretty big crome grill). takes me about 25 to 35 minutes.

[@JosephWhitworthGaming]

You don't need all that stuff in your burger! Salt and pepper. I've always just pulled the beef off the corner of the ground packaging, gently form into circle. Then salt/pepper and toss into the cast iron. Comes out so juicy every time and if you don't move the burger around a lot in pan, it won't fall apart. Flipping I just use a fork and my finger to gently set it down. Once the crust forms it holds together pretty well. Also, caramelized onions are easily the best burger topping haha. I'll typically toss a nob of butter into the pan after flipping it the first time. Drizzling a little olive oil over the nob will prevent it from burning. Then you get that beautiful foamy butter which works great for caramelizing onions right in the same pan.

[@JosephWhitworthGaming]

And you will have a good amount of juices to toast your buns after!

[@kyjanek]

I have to say, rarely i get to eat burgers where things dont fall out after the first bite. Its like all small restaurants or food trucks and even my friends want to put so many things inside it to make it interesting and i just need something i dont need a fork and knife to eat. It made me burger averse :)

[@ChefJamesMakinson]

😂 I could go for a burger right now!

[@octpod3923]

Smash burgers are the only burgers you should eat

[@lanceuppercut2204]

I love carmalized onions on burgers too. I keep some ready made in the freezer so I always have some handy.

[@gemofamara92]

I do think your point about induction burners is relevant to these Epicurious videos. I'm guessing they all have gas or resistance coil electric at home, and the induction seems to catch them out sometimes, like when Frank messed up his paella.

[@ChefJamesMakinson]

Sometimes they can be tricky to work with, like with a paella.

[@steveos3185]

I use salted tops crackers instead of bread crumbs. Night and day I also use a tsp of msg .. again night and day difference

[@TnT_F0X]

If someone handed me a bathroom scale to cook on I'd mess up too. If there's no fire it's not cooking!

[@MrTterbo83]

Love caramelized onions on my burgers. Mushrooms are a close 2nd. I buy a 1/4 cow (grass fed) every year so the butcher processes all my ground beef at that time. I do tell them what cuts I want made into the ground beef then the scraps are added as well.

[@ZeroGForce]

Lorenzo made a good burger... _he just made a _*_small_*_ burger._ Like, you look at the three contrast shots at the end, everybody made a patty roughly the same size as their bun... and then Lorenzo's kaiser roll is twice the diameter of his burger, so when he takes that first bite at the end and he's like, _"Mmm, ohmuhgaw, d'you shee dat?",_ he probably got the tiniest sliver of meat in that bite; it's a little hard to believe he's getting anything other than a mouthful of salad between hot bread.

[@Nepomniachtchi_Austin]

Seeing a burger that's both raw and burnt makes me think of Jack. Lmao

[@coryray8436]

This makes me want to see James make a burger. As a side note, I strongly believe in a layer of mayo on the bottom bun to prevent sogginess.

[@ChefJamesMakinson]

Maybe this summer!

[@marcpower4167]

My favorite burger topping (after I learned how to make it): jalapeño relish. Just run a couple jalapeño peppers and a little garlic in the food processor until it's finely chopped, for my brine it's just vinegar, sugar and salt. Put that all together in a Mason jar in the fridge overnight. 😋 And yes chef I agree, can't have a burger without some grilled onions.....and mushrooms 😋

[@ChefJamesMakinson]

yum!

[@reusablestinger3164]

im pointing out since everybody says supermakets put scraps meat into the grinded meat here in portugal, at least in everyplace i know its common practice to only grind meat at the costumer request, it will most likely be of the meat on display called "rojoes" wich are basicly cubes. or u get prepacked grinded meat and those u can clearly see some more fat added

[@anasazmi8554]

Great video! I would use hard cheddar as my go-to cheese for the burger, as it's fairly easy to get good ones here and IMO superior to American cheese. And I agree with caramelized onions! Sometimes caramelized onions can make up for the subpar taste store-bought patties can have (the ones here use throwaway cuts and are pretty tough to chew if you grill them straight from the freezer).

[@thesausage351]

I think the perfect burger includes loads of sickly teriyaki sauce, undercooked buffalo patty and some tomato. Can’t beat it, Cheffy.

[@alka9613]

Very happy to see you do a reaction vid covering something pretty basic/everyday. Hey, I like sharp cheddar, too (I find a lot of people don't, 'round here) and caramelized onions (only a regular make-at-home thing for me) There's always something new to learn and the results are better than going out for something simple that I can make myself.

[@ChefJamesMakinson]

😉

[@OniTenshu]

For beef Tallow I buy beef Suet and render my own. Costs around 5 dollars to buy enough Suet to make around 64oz of rendered beef Tallow. If I bought that much Tallow it would cost closer to 25-50 dollars depending on sales and the store I choose.

[@matthewlizotte8904]

I do agree with you on the use of a thick wall pan but.. I use a thin walled stainless steel pan at home for burgers but.. I'll turn the heat on high then once it comes to temp while I get everything ready while it's coming to temp. I will then turn my burner down between medium and low pop the burgers in for less then 30 seconds on the first side. Then after I flip them I place the lid on the High Wall Frying Pan I use. I never burn them or kill the meat/make well done.

[@FraternityOfShadows]

Apart from the patty (which looked great in level3 burger), the level 2 burger CRUSHES the competition. Lorenzo *definetelly* wins!

[@BoringTroublemaker]

My burger of choice is a bacon cheeseburger with Swiss, sautéed onions and mushrooms, and a dollop of mayo. Nice and simple.

[@lucifersdevilishdetails.]

Cheese also has that property it changed flavour when cook so you may want to put cheese on after cooking depending on how you like it.

[@bmo1878]

You might have forgotten, but Frank did put onion that he caramelized in the pan