How to make the Perfect Burger at home, according to science.

[@86samsky]

As a burger connoisseur. I'd like to give thanks to all the cows (and one chicken) that gave their lives in the name of perfecting burger knowledge

[@mytech6779]

A steer or cattle. Less likely to be a cow.

[@diddlez2]

@@mytech6779 Why are you this way? Also imagine thinking cattle isn't the plural form for all bovine. Cows/heifers/steers are all cattle.

[@mytech6779]

@@diddlez2 Correct, cattle is plural and generic. Which is exactly why it is appropriate to use you don't know the specific animals or count. "Beef cattle" would also be appropriate and somewhat more specific, but redundant in this contex as it is tautological that beef comes from beef cattle.

[@kerryrus]

@@mytech6779 ​ @MyTech True, but the word cow, in common parlance, is any domestic bovine, regardless of sex and age.

[@seanpgillis]

@@mytech6779 The word "steer" would also be redundant.

[@Ryan_gogaku]

I would love for Ethan to look into cooking styles that actively *avoid* Maillard browning. In Thai cuisine, for example, laab is commonly made by essentially boiling the ground beef, and protein like chicken is added to a green curry in the sauce itself once there's already a liquid, again preventing browning. Japanese cuisine has famous dishes of both types: yakitori, where the whole point is browning from the charcoal grill, and then something like oyakodon, where the chicken is added to a liquid broth. Why not brown the meat first and add the fond to the broth/curry? What does that do to the flavor? I've always been curious, but never did a side-by-side.

[@3_up_moon]

Vietnamese cuisine and other asian styles use "layers of flavors" just like you just mentioned!

[@organizerbmo]

Definitely! Also I know some cuisines cook the garlic first, which seems absurd from a western home cook perspective where you always hear to add the garlic after vegetables have softened

[@Enokha]

didn’t even think of that great suggestion wtf

[@Starbuck32123]

Trust me, I've started browning my meats before cooking them in other things. The flavor difference is massive. My family has always been making food by trying to brown it after slow roasting and it just makes it dry.

[@pile_of_kyle]

Avoiding maillard browning is just objectively worse, though.

[@stevej71393]

I think the bun gets overlooked a lot, especially at neighborhood BBQs. Speaking for myself, I want a nice thick bun that can absorb all the juices and still give me a nice bready bite to complement the patty and condiments. I don't want a cheap bun that turns soggy within 1 minute of the patty being added to it.

[@genetoretum]

Dave's Killer Burger Buns then, all the way.

[@jht3fougifh393]

I love soggy buns. Hate that I just typed that, but it's the truth. So long as it isn't excessive, like actually soaked and straight up wet. Chewy over fluffy, for me.

[@bencochrane6112]

Dry buns that break apart are the worst though. There are quite a few cheap bun brands that do that.

[@knightshousegames]

If I can't get some big, thick kaiser rolls at the store when I do burgers, I don't even bother.

[@dark12ain]

Brioche buns 🤤

[@twtchr44]

I love your particular brand of food science. It's not organic chemistry or molecular gastronomy, it's just "at home" science. So much more accessible and practical, and I'm way more likely to use what I learn from you than some of the "pro" level videos. Keep it up!

[@violetviolet888]

twtchr44, you'd like Kenji Alt-Lopez. Practical kitchen science that you will carry with you for life.

[@johnhpalmer6098]

@@violetviolet888 Agree on Kenji, but it's Kenji Lopez-Alt though, not as you wrote it, just FYI.

[@Applinglingling]

Yes, Kenji, Alton brown (ofc), Claire king (tasty), Epicurious, Mike G, Adam ragusea..

[@adambruton6686]

slapped "XD

[@Bigdg2011]

This is a lot more closer to how engineering works, very results focused but the underlying first principles of science are there if one wants to go look further

[@jowdemanne]

Ethan, this is *exactly* why I subscribed to your channel and love your content! You don't just give recipes or whatever, you try to understand how food works and how to make it even better and take us along for the journey! Thanks for the extensive testing. Loving it!

[@NoxMedicant]

I like how he smiles when someone else is eating a burger... This man is genuinely enjoying sharing the secrets of foods to the world.

[@ThomasRisgaardDK]

@Feng Why the F would it be fake? Its his own brother eating his burger. Why would he fake being happy about that

[@realperson9951]

@Feng youtube commenter try to understand empathy challenge (impossible)

[@timwhite1349]

This might be the most practical and informative 20 minutes about burgers I've seen. So often content creators are out in left field with special equipment or hard to source ingredients, or maybe just a process with way too many steps to be practical. I loved the spreadsheet infographic for summary. It will inform future burger choices. Thank you!

[@additudeobx]

Hi Ethan. Love the way you dissect foods. It brings it to layman's terms. Thanks. This video was just the scrapings from the bottom of the pan! This video was basic preliminary burger making. 30% fat is a requirement for making a beef "Real Burger". We need to talk about: 1. Type of "meat" is very important. Hamburger is like at the bottom of ground beef quality. Next step up is "Ground Chuck", then "Ground Round", then "Ground Sirloin". Ground Chuck and Ground Round makes great tasting burgers. 2. Frozen meat or never frozen? 3. Fresh ground meat and ground to what size diameter? 4. Smashing burger meat and squeezing the "juice" out of the burger as; opposed to doing hand shaping patties. 5. Adding 1/4 cup or 1/3 cup of distilled water to 1lb of burger meat. Increases the "juice factor" 6. Thru-temperature of the patty prior to placing the patty on the griddle. Room temp? Refrigerator temp? Somewhat heated? I think that all these need to be included in the discussion on making a great burger.

[@copyeditcopypaste8032]

Besta comment yet

[@nickfaver]

“This is not some recipe video touting a burger recipe I have as the perfect one - instead, my goal in this video is to put us on the pathway to a perfect burger” My man’s done it again! Love your fundamentals/blueprint approach to everything. I love me some recipe channels, but when I set out to make something, I always find myself watching several videos making the same thing so I can compare/contrast and try to get to the core principles behind the dish. I feel like a great cook doesn’t just blindly follow instructions but understands the building blocks so they can be confident and make it their own. That’s exactly what your channel helps me do! Keep it up bro.

[@HungryManKitchen]

Just an idea for the next episode, lamb burgers inspired by traditional kebabs? I suggest to experiment with lamb fat, which is the signature ingredient for great authentic kebabs.

[@NiSHAN256]

I mix %15 lamb fat with my beef and it's spectacular! Deeper flavor than beef fat which taste bland in comparison.

[@rickross5421]

Like Keftas/Koftas

[@keremkelleboz6959]

I live in Turkey and there's a burger place near me that makes this burger with a lamb patty, pickled onions and goat cheese. Its pretty good

[@CoolJay77]

@@keremkelleboz6959 There are many gastropubs in USA that serve lamb burgers. However most people who are not raised eating lamb, do not enjoy the gamey flavor of many of the cuts in the lamb.

[@CoolJay77]

Doesn't lamb fat result in gamey flavor? Perhaps using lean lamb that does not taste gamey, and adding 30% blend of beef fat would be another good experiment.

[@Larryputt1]

Yes, you confirmed, why I like the Ground Chuck at 80/20 the best.

[@cheporestrepo]

The facts are 20% fat 80% beef is the absolute perfect mix between flavor and fatness

[@ek8137]

The standard for sure!

[@edwin5419]

I appreciate the addition of Vivaldi's Summer to build hype

[@Madgod112]

Here's an idea: Maillard browning is improved in alkaline environments - people sometimes use the "baking soda trick" when saute'ing onions. Maybe applying that trick to the lean burger would improve browning enough to compete with the fattier ones, or make the fattier ones even tastier? Loved the video by the way, incredibly in-depth.

[@hisholiness4537]

What's the baking soda trick

[@4.0.4]

@@hisholiness4537 it may involve adding baking soda, but I'm just guessing.

[@NeillSmith]

@@hisholiness4537 You add baking soda to things you want to brown

[@hisholiness4537]

I was asking for details

[@soulwithabody5521]

I'm just guessing here but like with the double frying method, if you were to pull an item to be maillarded within a certain time frame and remove its released water content, then reintroduce it to the cooking surface, as long as you had remaining fat to be rendered, it could result in a crispier and more flavorful end result. The idea being, extract excess water, but leave enough behind for the second cook to both leave it not dry and the fats to render enough on the outside but also be dissolved within the meat itself. Perhaps there's an innovative cooking surface structure that could be invented that allows for water to release to the cook surface but not fats. A faster version of low and slow.

[@lauraredenbaugh2440]

My sister has this to say about burgers-when you eat your burgers plain-there’s no hiding the quality. Therein lies my only issue with the tests although you actually talk about it-that the single patty plain test demonstrated the differences much clearer than the “dressed” burgers. That tells me that toppings hide a multitude of sins when it comes to burgers.

[@Great_Olaf5]

As someone who eats burgers fairly plain (the vast majority of the time the burgers I eat are meat, cheese, and bun), this very much holds. I never really cared for McDonald's burgers because they rely so heavily on those sauces that the average person would never be able to tell what the patty on its own tastes like. Even when I go with more on my burgers, there's never a sauce, I do not like messy food, the most 8 can tolerate is cheese melting off of the burger, because melted cheese is always good.

[@Dr_Wrong]

Ugh, cheese.. 😑😑

[@lurklingX]

i have to say, quality MATTERS. i have a simple dish i created, basically ground beef, browned, with sautéed caramelized red onion and green pepper (salt, pepper, garlic) over jasmine rice. ABSOLUTELY DIFFERENT if the beef isn't quality. also, in making some tacos, i tried some of the meat just cooked up with nothing. the one makes you wanna devour it. the other... meh. go for small farms, good treatment of animals. up here in GA there is one that is nearby and is stocked in publix and holy WOAH is there a difference. price is the same. (and it's not just sustainable farms and stuff. certain ones will be better taste-wise.) it's pretty incredible.

[@Great_Olaf5]

@@lurklingX There are also some things you can make that only work with poor quality ingredients. Trying them with high quality would genuinely ruin them, not just waste, but ruin.

[@lurklingX]

@@Great_Olaf5 i get that certain things don't require the high quality, and the quality would be lost (even with alcohol for example, using something as a mixer that is very high qual is truly a waste)... but how would it RUIN the high qual ingreds? example?

[@theFrozeman]

I'd be really interested to see this repeated with a grill. Given that instead of pooling, you lose the fat that drops out I'd be curious how that would affect the ideal mix.

[@robertoswalt319]

I am there with you on this. When I cook steaks and burgers I use a traditional grill and not a griddle. The challenge with a higher fat content on a grill is a huge grease fire.

[@tmcche7881]

On a charcoal or gas grill it's 80-20, high quality ground chuck. Less fat is dry. More fat doesn't seem to enhance anything. That's my own experience, for what it's worth. Try it out. ps, don't let the burger catch on fire, keep burger far enough from flames, no more than periodically licking the burger. Let burger rest 5 minutes, so juices are reabsorbed.

[@razor5cl]

@@tmcche7881 them little licks of flame that create those tiny lil charred bits, yummy!

[@paulpeterson4216]

That is a very good question. I'm not a fan of burgers off of the grill vs. off of the griddle, though the charcoal flavor does have its appeal.

[@johncox9868]

I would too. On a grill the fat drips into the charcoal increasing the heat. In my experience when people buy cheaper meat for grilling (higher fat content). You end up with small charcoal briquettes instead of hamburgers. Me personally, I am quite happy with 15% on the stove. But, I make smash burgers on high heat. There is plenty of Maillard reactions this way.

[@xRyroxGHx]

You can tell he really enjoys making these videos, real nice to see him having authentic fun and getting excited in the video

[@Sergey-wg7ne]

The thing I found works well for low-fat burgers is mixing red onions into the ground beef. Works wonders for juiciness!

[@egregius9314]

I work ground/chopped small onions into my burgers all the time. Makes for great caramellisation as well!

[@IndependantMind168]

Both awesome ideas. I'll add both to smash burgers and see how that comes out.

[@briandecker9932]

Or you could just eat the healthier tastier meat (70/30) without having to cover the horrible lack of flavor in 93/7

[@Sergey-wg7ne]

@@briandecker9932 it's not always available where I live.

[@Perfect_Pizza]

@@briandecker9932 70/30 is not healthier than 93/7 😂😂

[@LovelyLori193]

absolutely looooooved how thourough and in depth everything was. Incredible video!

[@EthanChlebowski]

Thank you, it took awhile, but I had a ton of fun making it!

[@DoritoWorldOrder]

Ethan... this is a magnum opus video. You're such a treasure. I'm so glad that somebody with an analytical mind like yours has decided to apply their insight-generation potential to humble home cooking questions like how to make the best burger. You're up there with icons like Kenji in the research-driven insights you develop and share with your audience.

[@richmondvand147]

its the alton brown method - you teach the why instead of being a puppet. Though it took for me some really good insights from Raymond Blanc's how to cook well which focuses on cooking method ie grill, braising, poaching etc.

[@cale1231986]

@@richmondvand147 no, it is a Serbian method, used from at least 1830, if not before. Americans reinventing the wheel here

[@abonynge]

@@cale1231986 It dates back far beyond 1830. Serbians didn't invent it. This is what classical era Greek education was built on, and they didn't invent it either. It's a very effective method of teaching a concept and it has been reinvented a million times.

[@leonstevens1382]

What I admire about Ethan is his scientific approach to everything.

[@_timetravels4528]

the facts he explains why and not just how makes all the difference in learning what he tries to teach.

[@Alexander5R]

And the sacrifices he and his brother are making along the way 😅🤤

[@TheCyab]

What I love about Ethan’s channel is that it is informative and really great content. I used to fear cooking as a beginning but this channel has made me feel more comfortable to try things out in the kitchen

[@Number8Entertainment]

I’ve literally just discovered your channel a month ago, and I’m 100% convinced that you’re going to be my reference when it comes to cooking science! Wishing you the best Ethan!

[@MaxwellNewton]

This video is a perfect example of why I love your channel... fundamentals and science first.

[@deepitjain]

My man Ethan’s basically done a PhD in food science. I love learning the science and basics behind dishes so I can make them my own. Thank you so much!!

[@feiryfella]

I love the Guga reference, then adding you're own style and explanations. It really adds to my knowledge! Thanks! Oh, try making 'beef scratchings', then you'll know just how beefy the fat is! Lamb sctratchings are also awesome.

[@calvinsimpson1301]

In my experience, if youre going to make your own burger at home and have a meat grinder your best burger will be a combination of chuck and short rib trying to get it around 20-25% fat. There is an astounding difference in quality between "ground beef" and two specific cuts you grind yourself.

[@homevalueglass3809]

I used to scoff at different restaurant "signature blends" and I used to grid brisket and such for meat sticks. Then I bought a package of Wahlbergers burgers patties and they were amazing to me. Apparently they use a blend of chuck, short rib ans brisket.

[@dronetheworld4k67]

Any real difference in meat taste between ribeye and ur everyday mince meat or randomngood quality meat cubes grinder with enough fat in it ?? Am wondering coz to me meat is meat !...

[@NicholasBasile]

I got my degree in Food Science and also took courses in meat science. I love your videos and this is a great demonstration that is easy to understand. As I'm very rusty having graduated over 10 years ago and no longer working in the food industry, it's nice to be refreshed on a lot of the curriculum I studied. Thank you for your work!

[@pghgeo816]

I was let down when he said the "beef flavor comes from the fat". Fat helps carry flavors to your palette. The beef flavor comes from the muscle and the older and tougher the muscle is the beefier it tastes. A really old steer can get to the point where it tastes minerally almost gamey. The reason fillet doesn't taste as beefy as a Delmonico is the Delmonico worked harder. He should cook an all-lean piece of round and an equally lean piece of fillet and taste them side by side while the round is going to be much tougher it will have more beef flavor.

[@yosemitesam9576]

@@pghgeo816 To be fair, he got corrected almost immediately with the chicken experiment.

[@pghgeo816]

@@yosemitesam9576 I'm not sure what you are commenting on.

[@pghgeo816]

@@yosemitesam9576 If you are referring to this comment below I sent that comment to another viewer named Nicholas Basile. look at the chain of comments. I will say this the maker of these videos makes tons of mistakes. He shouldn't be doing cooking videos. He is entertaining, a great personality his video are shot expertly, but his knowledge and chops when it comes to cooking leave a lot to be desired. compared to real experts. 1 month ago I was let down when he said the "beef flavor comes from the fat". Fat helps carry flavors to your palette. The beef flavor comes from the muscle and the older and tougher the muscle is the beefier it tastes. A really old steer can get to the point where it tastes minerally almost gamey. The reason fillet doesn't taste as beefy as a Delmonico is the Delmonico worked harder. He should cook an all-lean piece of round and an equally lean piece of fillet and taste them side by side while the round is going to be much tougher it will have more beef flavor.

[@user-gi2uh2vc6k]

@@pghgeo816 you must be new to internet comment sections but when you're making a point by commenting, you can expect people different from whom you've addressed to reply to that point since your comment is not private but public.

[@jc13781]

dude this is such a good nerd session, and i think you're reallllly evolving from the typical or proto-typical food tuber. instead of just making the same old recipes that are hot at the moment, or adding some twist to recipes we have all made a thousand times, you're really exploring how things work. top tier content brother!

[@wereid1978]

One of the smartest ways to advertise I've seen in a long time. I'm a cook and I would buy that griddle.

[@Dina_tankar_mina_ord]

This ia what I love with this channel. Well done Ethan. :) And your brothers honest answers elevates the whole show. Ive experimented with fat and xantangum to retain the fat in the meat. But I got to think. What if you dust a smal amount of cornstarch on your grounds. That would I think in theory keep the fat in the burger without adding to much flavor only alter the texture slightly? right?

[@EthanChlebowski]

Thanks! Definitely an interesting theory, I'll write that that one down. A video about juice retention could be pretty interesting 🤔🤔

[@turalsndor]

I think based on the video that the objective is to get the fat to melt out and provide effective thermal transfer for the malliard reaction. Getting the fat to stay in the beef would be counter productive.

[@bartoscar]

ATK does have a "well done" grilled burger recipe that incorporates a panade

[@Dina_tankar_mina_ord]

@@bartoscar like morpheus in the matrix. "Show me" :D

[@MichaelREFLECTS]

I think you misunderstand what xanthan gum is...it wouldn't "retain" the fat in the meat. Thats not how protein chain linking works. The xanthan would still ooze the fat out as the space between the meat as it is literally a mechanical squeeze. A good read into food microbiology and physics might be in order to better understand this. You're misassuming a lot due to basic understanding of xanthan. It wouldn't due to shear forces as well. The entropy isn't favored. There is a good reason panade is the go-to even on a Michelin level.

[@evemarie1605]

A suggestion:- try adding powdered meat tenderizer (a few grams per 1000) and buttermilk plus some cornmeal to soak up the excess water to your ground beef burger mix and then let the patties sit in a fridge for a few hours to age. The enzymes in the tenderizer and the acid and calcium in the buttermilk will release meat peptones to enhance the flavor plus the sugar in the buttermilk will promote maillardization so you should get a better flavor in the final cooked burger. You might also add some powdered lecithin to better emulsify the fat phase into the meat phase and promote fat retention in the final cooked burger with better final flavor:- I'm a kitchen sorceress on a secret quest to make a regular 70/30 burger taste like Wagyu beef without the Wagyu price!

[@panzerkiller13]

Eve, have you found any certain quantities of each that seems to yield the best result?

[@pnp8849]

Rare or med-rare wagyu burger is so wholesome love that it has so much fat. I think to make wagyu you'll need to smashes meat and fat really well and may need butter at the end. Will try natural papaya tenderizer, buttermilk but will use rice flour method.

[@PhaTs00p]

Just buy wagyu beef tallow and use this. Meat tenderizer on ground meat just creates a crumbly mess.

[@pghgeo816]

I was let down when he said the "beef flavor comes from the fat". Fat helps carry flavors to your palette. The beef flavor comes from the muscle and the older and tougher the muscle is the beefier it tastes. A really old steer can get to the point where it tastes minerally almost gamey. The reason fillet doesn't taste as beefy as a Delmonico is the Delmonico worked harder. He should cook an all-lean piece of round and an equally lean piece of fillet and taste them side by side while the round is going to be much tougher it will have more beef flavor.

[@nathanwahl9224]

Meat tenderizer? Screw that, but good meat. Yuk.

[@dinoflagella4185]

I did my own experiments with burgers awhile back. I used ground sirloin and ground chuck, and ground ribeye. I really liked the ground ribeye, but it was as very costly. I ended up using the ground chuck. I then tried the 80/20, 90/10, and the 93/7. I figured the 93/7 would be a healthy choice, but the burgers came out pretty dry. I got a lot of good feedback on the 80/20, so I now make my burgers out 80/20 ground chuck.

[@joncarroll2040]

This is key. Fat is fat but there's a difference in the lean meat from different parts of the animal. One of the advantages of burgers vs steak is that you are basically combining the positive aspects of the cuts you mix together.

[@calvinsimpson1301]

I use a mixture of chuck and short rib I highly recommend. I did a couple experiments too and that was the winner when it came to fat content, flavor and tenderness. Short rib is a fantastic cut for burgers

[@InitialDL84]

​@@calvinsimpson1301I definitely need to try that!

[@Bound4Earth]

Yeah the low fat meat is dry because it already lacks fat so when you cook it, tends to dry out. If you get a chance try 75/25 ground chuck, harder to find but that extra 5% fat does some heavy lifting. Not healthy mind you, but this is a burger.

[@Bound4Earth]

@@joncarroll2040 He said Ground Chuck, meaning it is only made with chuck roast. Unlike ground beef which changes flavor drastically depending on which parts you get.

[@aselrahc]

I appreciate these kinds of videos way more than the "I improved so and so's recipe" videos. Keep doing this and I'll keep watching! I'd love to see part two!

[@TakBonez]

Why you gotta put Uncle Josh on blast like that?

[@benjamincolson]

One aspect of texture that would be interesting to do a side-by-side of is the difference between fresh ground and store-bought ground beef, and if possible, the coarseness of the grind, and what effect this has in the final texture. Also what difference salting in advance might do to the texture. As well as a comparison of 100% beef patties to something like what we do with meatballs, where we add additional binders.

[@rileywebb4178]

You should never salt the meat ahead of time, or overmix the meat. That will increase the toughness greatly

[@jdecar1]

I salt my patties in advance the same way I dry brine any kind of roast. 3g salt per lb of meat. Less is more here, don't over-salt! (I use a milligram scale, but a literal pinch of kosher salt per patty is about right.) Then I vacuum pack the patties, and refrigerate for 24hrs to let the salt penetrate. After that I freeze or cook. Results are noticeably better than unsalted patties- better flavor, and a lot juicier.

[@mattjones3361]

@@rileywebb4178 not true, salted just before adds nothing, true. But 24hrs before adds plenty.👍

[@rileywebb4178]

@@mattjones3361 salting the ground meat 24hrs beforehand is not wanted because it will denature the protein and cause the meat to be chewier in a bad way, similar to too heavily mixing the meat. If you mean salting the surface right beforehand I definitely agree that it is not a problem, although I thought that mixing the salt in is. I'd have to check J Kenji's tests for whether mixing the salt in beforehand was tested, if not Ethan should totally test it! Edit: Kenji did indeed test salting prior to mixing and it was better than a longer brine but it was worse than not salting before mixing.

[@mattjones3361]

@@rileywebb4178 I misunderstood, I thought you meant meat in general, not pattie Specific. My point was that meat salted 24hrs before hand can add a lot, steaks especially. Whereas salting just before adds nothing.

[@birdontrencxb]

I would say the cut of beef also contributes to beefiness. So if you want a beefy burger, avoid ground filet mignon, try tougher cuts with a finer grind and more fat👍

[@truenorth2653]

Dope tests brother. Keeping everything relatable to the home chef is where you shine. Love it.

[@willdean9513]

Ethan, for a follow-up, can you try the technique that ATK (among others) has used - adding a little baking soda to the ground beef? It’s supposed to promote browning of leaner meat without affecting the flavor. Unless you use too much :)

[@toastedsesamebun]

baking soda helps the meat retain its moisture, which would have otherwise exited at high heat cooking. It definitely promotes browning (less wet) and also keeps the meat juicy.

[@Phantom-vo8jy]

if you steam burgers just go directly to jail

[@DrPhillipMcCracken]

Or straight to hell

[@jeffreycole2816]

Old family recipe.

[@yazoosquelch7065]

@@jeffreycole2816 Steamed Hams are the best

[@christophercarroll7315]

​@@yazoosquelch7065and aurora borealis

[@cryptomac6665]

Straight to the nonses wing 😂

[@JonCole]

some really interesting results here. one of my favorite ways to make a burger at home is a patty melt a la whataburger, now i'm thinking that i could use a pretty lean blend for my patties and just go slightly heavier on the onions + pepper sauce, or maybe even bulk/juice it up with some sauteed mushrooms. thanks for the unique perspectives ethan

[@Gehtdichgarnichtsan805]

Ethan: I'm moving to Paris to broaden my culinary horizons! also Ethan: Here is a 20 min video about fat in burgers ;)

[@mortenhappy]

I see the video shot in the US (look at electrical sockets and light switches in the background). Maybe Ethan can tell us more what's up with "the French adventure" :D

[@FreshfrogmarketingUk]

@@mortenhappy Possibly visa issues is my guess.

[@Scranny]

@@mortenhappy ever heard of an electrical adapter?

[@Scranny]

yes, in Paris you can broaden your culinary horizons to cuisines like Arabic, and... well that's about it ;-)

[@SouPacGuy]

Great job. Thank you for your thorough and in-depth analysis.

[@firetofork]

The discussion about moisture increasing pleasure was absolutely classic. But this is also the best burger rundown I have ever seen I used to think George Motz gave the best breakdowns, but this might just tale the cake (this is coming from a full-time foodtuber)

[@thomascwallacemd2188]

Last July 4th, I experimented in my burger-making magic by taking 4 lbs of Costco ground beef (88/12) & combining it with 1 lb of applewood bacon, which I ground at home. I then followed Bobby Flay's recommendations for cooking with a enter thumb punch & grilled for about 7 minutes for medium rare. I used blue cheese slices for the cheese, adding them for the last last two minutes of grilling. The burgers were the best I've made so far & my guests raved about them. Your video is excellent and confirmatory about fat, flavor and texture!! Thanks!

[@1230mkelly]

Center cut bacon or the cheaper/fattier cut was used? Do you think that if you used hickory smoked bacon 🥓 that the test would differ?🤔

[@toriless]

Blue Cheese! You could taste nothing else! It is so STRONG tasting !!

[@lisaredwine4857]

My favorite burger is actually a lean burger, but mix the raw meat with minced mushrooms (I used baby bellas) and a splash of Worcestershire sauce. The mushrooms add flavor and moisture and gives a better texture.

[@keeanmorishita8457]

that sounds just like my meatloaf

[@Metaio83]

I will try this out for a healthier option! Thank you for sharing.

[@rickeycarter]

Nice bit of work! Thanks for the detailed experiments. For followup, I would be interested in tests of 70:30 burgers where the cut of muscle meat varies. Chuck, ribeye, brisket, etc.

[@EthanChlebowski]

Thank you! I actually thought about including that test in this one, but then realized I was already looking at a 20+ minute video. I definitely want to try some custom blends with burgers in a future video.

[@fusionxtras]

@@EthanChlebowski if im being honest, i think this is an interesting enough subject for a 40+ minute presentation

[@AlexAnder-yj1qs]

I’d watch a two hour Netflix documentary if it’s shot like this and includes the text on screen as this video has.

[@Adam12128]

@@EthanChlebowski I think we can all get behind the idea of making a "burger series" where you do a couple videos going over every aspect of a burger, because there's so much to something that seems so simple. Also, one of the most popular foods in America

[@daname1491]

I tried it a couple weeks ago. Honestly I was a bit disappointed that I couldn‘t taste any difference’s.

[@Faxius87]

Awesome vid, Ethan! Looking forward to a continuation of this Burger series. I'm a fan of VERY thinly sliced onion smashed into the patty itself.

[@iwotube]

Me and my husband would like to THANK YOU for this video 😊 we just had some for dinner again and all we can think of is how come we spent half of our life making burgers wrong? Also, we would like to let you know that this and many other recipes from your channel have changed and improved our meals. Thank you 🤩🙌

[@deanmclean5447]

This would be a really cool deep dive series and I think this format really suits you! I’d like to see what the difference is texturally and experientially in a pub style burger with the different mixtures.

[@dexterm2003]

I think you missed a key variable. The consistency of the grind I feel makes a huge difference to the taste of a hamburger. The majority of the patties that I saw you make were very coarse ground and would have a crumbly consistency. My favorite beef patty has a much more homogeneous texture from a finer grind and is pressed well when formed to give an incredibly tender and juicy bite. I use 1/4 lb RM frozen beef patties (from winco) preheat my gas grill to med-high place the patties on frozen, splash some worcestershire sauce the sprinkle on Montreal steak seasoning. I will typically turn my grill down to medium then watch for red juices to come to the top and the edges to slightly brown then one flip and repeat with sauce and seasoning. Then watch for clear juices to come to the top then pull the patties. They turn out amazing everytime and are the best burger patties I have ever had tender, juicy, flavorful with good grill marks but no hard crunchy bits. The consistency of the patty, flavorings and flipping once and only once are all key. I made these for some friends and they raved about them! They said they were the best they had ever had. I told them I cooked them from frozen patties and they could not believe it. Give it a shot some time I highly recommend it. If you want to do cheese burgers then add the slices after flipping and seasoning. If the cheese doesn't melt to your liking then gently move them up to the warming rack and let the cheese melt for a little longer after the 2-3 minutes on the second side.

[@cigilpatrick80]

I've found that when you use a finer grind, especially if it's overworked/pressed too much, it results in a less juicy burger. Kudos though for finding your style! It would be interesting to Ethan compare the two though so I'm definitely with you there!

[@Inspectorzinn2]

He specifically said he was skipping that key variable as he spent too much time on the other elements. It was skipped due to time constraints, not missed.

[@iSchmidty13]

He said at the beginning that he was purposefully skipping that variable, along with others in order to keep this video a reasonable length. That's why he said he'd cover those other variables in a follow up video.

[@Dwynfal]

I'm a coarse grind aficionado, I can't seem to make a juicy burger if it's finely ground. That's said, I grill over charcoal and not gas, so maybe that's another variable!

[@violetviolet888]

@@Dwynfal Heat is heat. If it's too hot with charcoal, then you need less charcoal or you need to move most of the charcoal to one side and use the other side with less charcoal.

[@Bound4Earth]

The cooking method is kind of optional, but 25/75 ground chuck makes the most amazing burgers that won't break the bank. Not healthy mind you but that extra 5% does make a massive difference.

[@datwaybrooks2719]

God this filled my nerd meter to the top. LOVE LOVE these in depth videos with all the science behind it. My family looks at me crazy when I explain these things, feel like Einstein lol. Keep up the amazing work Ethan and I appreciate you for helping me become a better chef!

[@Lokaoxisde1]

Your brother is a great addition specially to these experimental videos, keep going man

[@patrickr9716]

FINALLY! A Foodtuber that talks about what cookware they are using in the video. I've had to do too many deep dive searches on other channels and videos trying to figure out what products and brands were being used.

[@robinisomaa]

When I make burgers, I use store-bought ground beef with 17% fat. My problem was always getting the perfect texture on the patties, so that they keep together until you take a bite and get a mouthful of juicy beef goodness. The best tip I found was to keep the beef in the fridge until just before you're going to start cooking, and then just grab a chunk and quickly form an irregularly shaped patty, working the meat as little as possible, and throw it in the pan, where you season it. The cooking time is a bit longer since it's fridge cold rather than room temperature, but that makes it more difficult to overcook it.

[@pghgeo816]

Do you choose the 17% for health reasons?

[@DailyPragmatism]

@@pghgeo816 na he’s just superstitious

[@thecolonel-truesoutherngen2230]

@pghgeo816 there are no health reasons for low fat. animal fat is good for you . check out vids on keto and carnivore.

[@williamhoodtn]

Great video Ethan! Will for sure need to try 70/30 ground chuck for my next smash burger cookout. I'll make 4oz. balls instead of the normal 3oz balls of 80/20 meat to compensate for size reduction. As for my pink burger sauce, I do half Duke's mayo, half BBQ sauce, a dash of L&P Worcestershire sauce and yellow mustard, chunky chopped up dill pickles and some Kinder's Salt/Pepper/Garlic. And yes, I toast my Potato buns using real butter.

[@JanPluhař-m1u]

You didn't mention one extremely important variable which is the grind size. Grinding finer (or twice) works magic regarding both juiciness and juice retention.

[@gordontubbs]

The 93/7 smash burger was a solid diet insight! I would love to know how the *starting temperature* of the patty (from room temp to frozen) impacts crust formation and texture. The economic relevance is whether or not we should splurge on fresh beef or buy pre-formed frozen patties.

[@noktilux4052]

When I do make burgers, I use ground lamb and employ the "smash" technique. There is simply no contest -- beef is very second-rate by comparison.

[@StarKnight70]

@@noktilux4052 idk if its just me, but overall lambs and goats feel waaaay fattier than beef, like, idk maybe more intramuscular fat? Maybe that helps with why you feel it tastes better

[@mmbarbon2955]

I like a bit of pork in my burger.. Not sure why given the roughly equal part fat in both meats.

[@rockshot100]

Ethan, I wish you would have tested putting the smallest amount of baking soda on the out side of the burger. I saw this on Cook's Ill. and much to my shock, it works VERY well with browning beef. You could mix up some baking soda with water then SLIGHTLY pat the burgers. Or ideally spray a solution on, but that is too much trouble. My bothers and I always add the slightest amount of bread crumbs and onions to the beef, don't ask me why, but you will never have a cold, stale, greasy burger, Even the next day, they are fantastic.

[@greatpix]

I buy 2 lbs of hamburger and cut it up into roughly 1/4 lb segments, place them in individual plastic bags and press them thin as this lets them freeze faster in the freezer. I'll take them out a day or two before to let them thaw. I take the meat out an hour or two before cooking to reach close to room temp. I make a simple burger, 80/20, 1/4 lb, onion roll from Albertson's bakery, cheese (varies) and two strips of thick cut bacon. I warm up the pan, medium low, while I'm prepping everything and when I'm ready turn the flame up to medium high for a few minutes, place the patty in pan, usually for 2 minutes, I'll press it down to get good contact with the pan. Then I flip it, add the cheese, and keep an eye on the temp cooking till I get a pink center with a good sear on both sides. To change things up try Focaccia bread for a bun or sourdough, whatever you like. I've even used hotdog buns in a pinch.

[@kevinl3235]

Nice! Taking notes with all these great ideas. Thanks

[@trebledawson]

Great video. Would be interesting to see a similar set of experiments but cooked on a grill instead of a griddle. The smashburger is excellent but the browning characteristics are definitely different when the fat is dripping down instead of being used to directly sear the meat. Also, on a grill the fat will burn and aerosolize as it drips onto the flame, which can add additional flavor compounds.

[@EzMack89]

Awesome video Ethan. Always appreciate you including parts where your experiment doesn't necessarily yield the results you expected, adds a level of authenticity you don't see often. If you've got access to an outdoor grill (perhaps both gas and charcoal) would definitely enjoy seeing a deep dive video into the differences and perhaps recreating the char-broiled aroma of a Whopper which is a guilty pleasure of mine :)

[@gaminikokawalage7124]

Definitely like that he included those parts

[@mrGW]

Minced meat. 50pork/50cow. Bread crums, 1 or 2 eggs, strong mustard,black pepper, some bbq sauce and spices of own choice..mix. Gets so fluffy and moist. Delicious!

[@MrRobd23]

I had my doubts about what this video would accomplish with so many burger videos out there. And while the conclusion reached was what i expected (the more fat the better) im glad i watched this entire video and did learn some things. This was a worthy endeavor Ethan, cheers

[@frostynips5757]

A great way I’ve found to improve burgers is mixing in small amounts of cheese into the mince before you cook it that way it melts throughout the burger like fat marbling in a good steak.

[@IndependantMind168]

We're soulmates. 😀

[@cinbeano]

Does it not burn the cheese at all if you’re cooking it for the same amount of time as the raw beef?

[@cyclnvancouver8060]

I tried out what you showed in this video and I made the best burger of my life. I can't believe how incredible juicy it was. My spouse walked in the door while I was eating it. I told her she had to try it. She thought that was best burger she had had in years (actually since we were last in Palm Springs, CA). Thanks so much.

[@kevinl3235]

Did you go with the 70/30?

[@cyclnvancouver8060]

@@kevinl3235 I went with the regular ground beef that I found at Costco. I didn't source out a specific blend from a butcher.

[@kevinl3235]

@@cyclnvancouver8060 Thanks! :)

[@SunKissedPeach]

I love these videos you make, so much time is put into them and it shows and i want to rewatch them because they are just well put together

[@lern2swim]

I think the 70/30 is better for a smash burger because you're smashing a bunch of the fat down and out anyway, so it gets more concentrated. If the final test was done with a regular burger I'm willing to bet the 80/20 would have been proven to be the sweet spot, due to more balance between lean and fat in the middle portion of the patty.

[@brayoungful]

These were also all done on a skillet. If cooked on a grill, I agree that 80/20 is better. It retains its shape and holds together a little better with less shrinkage, and the higher fat of the 70/30 causes more flare-ups. Pooling fat also does nothing on a grill (unless you're cooking on a skillet on a grill).

[@beepbop6697]

I agree, the smash burger is covering much more surface area and allows the high fat content to render quicker. What he called "pub style" (regular burgers, not smashed), I think 80/20 is better.

[@osmoregulatoryorgan]

I slightly undercook the patty on the BBQ. Then I throw on a good pile of cheese and put it under the grill (broil) until the cheese is golden. By then the meat is just cooked and that grilled cheese taste absolutely makes it.

[@ianorout]

Do 25-30% ground bacon to ground brisket. Best burger ever.

[@BonkersGameplay]

Cast iron? As smash burger? How do you cook it?

[@MrThatguy333]

TELL US YOUR SECRETS!!!

[@plektosgaming]

Adding even 10% bacon to the mix is astonishing. It's basically cheating. To understand Umami in non-scientific terms, you need to understand blending. Take wine. You can blend 2 or 3 together and still see changes and identify the parts, but beyond a point (4 or 5), it flattens out into something nice, but the individual parts are gone. This is because our taste buds work based on differentials instead of absolutes. What Umami is is where your taste buds reach this "flattening out" effect with the salts and oils in the food - and create a new overall extra layer of taste where you can't identify each component. Our brains say "yummy" instead of thinking about what's in it, in very simple terms. We see it as a new flavor type because our taste buds can't pick out the components and our minds register it as "something new/different" since it MUST categorize everything. 4 or 5 pieces of data get smashed into a single "ingredient/taste" as it were. BUT they must be complimentary, as the chicken burger proved. In practical terms, you want to add at least 3-4 types of fat/oil/salt together that compliment each other to get this reaction. Burgers with cheese are not quite enough, imo. You can get some of this by adding bacon to the burger, but adding it to the grind is a huge impact as it goes to the source. It's also why avocados and eggs are magic in burgers as well, as is the sauce on the buns. Or adding a couple of drops of soy sauce in the grind - far less than you'd even taste. All adding different layers of fats and salts. It's also why McDonalds had the best fries for decades until they were forced to change in the 90s. Because they added in beef fat to the vegetable oil to get closer to that umami reaction. And, if I remember correctly it was only 2-3% that they needed. But, yes, adding bacon is literally cheating :) 100% would cheat every time ;)

[@kevinl3235]

@@plektosgaming Awesome to know, I will be trying this.

[@brettster3331]

Ethan, great video; I agree with your results, I have done this test myself years ago, I mostly grind my own beef after I found out that The FDA allowed the beef industry to change the name of Pink slime to hamburger so they can add it back into the ground beef and call everything hamburger, Pink slime is the paste that remains in the equipment from processing, like the saws etc... I use Beef Chuck mostly and I try different grind size even now to see how it performs. I now do sometimes buy ground beef at Costco, they have a Wagyu ground beef in a 3 pack of one pound size and it is delicious and is produced with only top vegetable fed cattle, it is a fine grind. The one thing I have a question about is your choice of American cheese slices for your burgers. My current favorite cheese for burgers is Coastal Cheddar from Scotland, it is available at Costco. Thank you for all your tasty work, and your brother as well.

[@TxDan100]

"Pink slime" is very healthy, actually. It is meat "sawdust"... meat and bone marrow... I used to take it home and mix with dog food for my rescue dogs. They had amazing, shiny coats and were super healthy.

[@B81Mack]

I find this gentleman similar to Alton Brown in his explanations of food and cooking science. Makes for an excellent foundation to understanding cooking.

[@rpals5412]

Absolutely fantastic material right tehre! Thanks a lot for making this video. PLEASE do a part two where you compare grass fed to crop/corn fed. Also cow breed and used for milking vs cow breed and used only for the meat would be highly interesting!

[@stevenhowson4674]

I'm a beef producer and I can confirm there is no substantial difference in the flavor of dairy cows vs beef. Dairy cows are bread to produce milk not muscle. Another thing to consider is dairy cattle are slaughtered at the end of their productive life and consequently may be many years old, so not necessarily prime. My choice is grain fed yearling steers for steak and ground beef. I always grind my own beef for burgers so I can control the fat ratio. Chuck is my preference.

[@rpals5412]

@@stevenhowson4674 right, but I was looking for a food scientific approach rather than a testimonial from a producer 😉

[@avixs1543]

@@rpals5412 Yeah I much prefer grass feed cows, but I live in nz and all our animals are grass feed here, soo yeah scientific work needs to be done.

[@avixs1543]

@@stevenhowson4674 the fact that not all cows are just chilling in large fields is such a strange concept to us Kiwis, why waste all that grain, cows are better designed to eat fresh grass not grain, atleast thats how we see it. we pride ourselves on grass feed venison and beef and they taste fking great!

[@danilooliveira6580]

@@avixs1543 because they can take a LOT of space, a lot more per calories than grain feed. what usually means cutting down forests to expand pastures. there is always a balancing act of course, like making pastures to help renew the soil, and then feed the cattle hay and grains while you are using the soil for planting, so basically crop rotation with mixed farming. but its so much more expensive and need so much more work and expertise that almost no one does that.

[@tomrowse6250]

Excellent explanatory video as you delve deeply into food science-Thanks!!

[@toddmetzger]

Maybe try cooking with a base of beef tallow, or even pork tallow for an experiment in flavor. I'm old enough to remember my great grandparents and the can of grease and drippings they kept beside the oven and stove. Maybe we are actually missing that in our super low fat foods culture?

[@me-yh2kb]

The question would be now is how external fats effect burger quality can an 80/20 cooked with butter equal a 70/30 without butter? Oh! what about pork fat blends?

[@toriless]

It make 0% difference with the proper meat.

[@miguelsaffier6871]

Minced wagyu and lean meat and fat with the same ratio, does the taste differ if made into a burger?

[@timn6643]

not an expert chef however ive had wagyu many times and it doesnt taste any different from higher fat% beef. ive made burgers with it for my family without telling them and they didnt know the difference

[@dinoflagella4185]

Eating Wagyu is an experience in itself. It literally melts in your mouth like butter. You barely have to chew it. Other than that it doesn’t taste much different that regular beef. If you want a different beef flavor try bison. I once had a party where I served regular burgers and bison burgers. One of my guests picked up a bison burger and began to chomp down on it. After the first bite she paused and asked if this was beef. I asked which tray she had taken the burger from and she said the one one the right which had contained the bison burgers. I told her it was bison. She began to exclaim that it tastes like beef, but has an even stronger beef flavor. She finished it and went to go grab a second one. Ever since then she asks if I’m serving bison burgers at my cookouts. I usually grab a few just for certain company.

[@abbdakkdoghead]

a food scientist here! definite will recommend this vid to my professors and collegues!

[@alfieboy4022]

One big variable is the grind. I've found that you can get away with leaner cuts with a coarser grind but not so much in a fine grind. Re-grinding also is another option which results in a drastically different burger than one initially ground coarse or fine. Honestly the crust on those burgers was generally lacking too because of likely the cooking setup. Good smash burgers need inferno like temperatures to give you a nice lattice-like crust.

[@TheSlavChef]

I love these long educational videos, always a pleasure to see. Thanks Ethan for the great video again.

[@danyboy99]

Love to see you here :D

[@TheSlavChef]

@@danyboy99 hi comrade!

[@crazyg74]

I love how you mentioned the thermal conductivity of the fat. I've always known this, but never heard anyone else describe it. Apart from the crust, a fatty burger (or sausage) actually fries itself inside with it's own fat. If you make lean cased sausages and you'll learn this lesson the hard way. They just don't cook properly.

[@RAGEAlanBun]

Now you’ve decided on the best overall burger (70/30) I think 2 other videos would be useful. One explaining different blends of meat (I.e is using super lean steak and adding your own fat the best, or a mix of the classic things like chuck, short rib, brisket, sirloin etc. better.) Also, what method produces a better burger, frying in a cast iron, frying in stainless steel, or on a BBQ/Grill. It would also be interesting to see a third video which focuses more on toppings and additional ingredients. A lot of people like to cook burgers with thyme, garlic and butter, similar to a steak. Also, which toppings help maintain the mainly beefy flavour and enhance the burger, and can you take toppings too far by throwing too much stuff on them?

[@silvermediastudio]

Nah what you want is 70/30 on the outside and 90/10 dry aged on the inside. Like a beef nugget inside a beef pocket. The fat needs to contain some roasted bone marrow too. Bet.

[@samde9922]

Really cool video, not seen anyone take this approach before but I think it's gonna be really useful in helping ppl understand why things taste good and how to improve! Looking forward to testing this myself!

[@anonymike8280]

I have it down to two burger recipes. One is the concept promoted by radio host Jesse Kelley. His additives are his own but the basic idea is to make a thin, tightly pressed patty and use hamburger with a high fat content. He says grill one patty at time and cook the second in the fat from the first and so on. I have tried that and it works out pretty well. This recipe is for diner-style cheeseburgers. The second way is for a larger burger. I pack the meat loosely. It is loose enough to sometimes break into two pieces when I flip it. When you put cheese on it, the melted cheese holds the pieces together if it does break. That's if you use cheese. The ground beef I use is Walmart 80 percent lean ground chuck, for all types of burgers and for spaghetti sauce. It's not a gourmet product and for 80 percent ground beef, the fat content is pretty low. It is high enough, though, to avoid the dry burgers that 90 percent and higher lean ground beef produces. The other thing about Walmart ground beef is that the quality is extremely consistent. Buy one type, they sell several types, and if you buy it again next month, it will be exactly the same. Also, the discounts are considerable for larger quantities. I got a five pound chub for more than a dollar off the price for a small package. I just break it down into smaller packages and freeze them. I eat beef very frequently and very rarely eat pork at home except for occasional bacon. Recently, I have settled on eating chuck roast almost exclusively after experimenting with some of the more expensive steak cuts. I cook about a pound at a time and it is good for two or three meals. Compared to other cuts, chuck has a nice gamey flavor, and it's cheap. For weight control purposes, I have cut down on sides. I have half a potato with my beef instead of two or three potatoes. I have my burgers on a bun, but I have no other sides with them. If I have no other vegetables, and I do not use onions, tomatoes or lettuce on my burgers, I have a cup of applesauce for dessert. No fries and no extra bread most of the time. If you want to eat three potatoes with cheese on them, that's your dinner. Stop right there. You're an omnivore. You can live on anything. Here's some more advice. If you're like me and just don't like fruits and vegetables that much, use the spices, seasonings and sauces you do like. They add a little micronutrition to your burger or other meat. Common sauces like yellow mustard and ketchup are actually super foods. Mustard is vinegar, ground mustard seed and turmeric for the color. Ketchup is tomato puree, vinegar and some spices. Ketchup usually has some salt and sugar in it. Buy not so much that unless you have severe medical problems there is any reason why you can't use it.

[@goodlearnerbadstudent756]

Love the video! I was actually thinking about the chicken burger concept above, since beef is very very expensive where I live, but beef fat, while uncommon is alot more affordable. Would love if you could experiment more with the X fat in Y meat concept more! Also, do you have any tips for forming patties? I heard adding salt makes them bind better, but I definitely need to work on making my salt distribution even.

[@gaminikokawalage7124]

Yh that would be interesting. Beef is hard to get over here where I live too

[@Wishuponapancake]

Watch j kenji lopez-alt's video(s) about burgers, tl;dr always add the salt after patty is formed

[@raraavis7782]

Adam Ragusea has a video (or several) about burgers as well. I think, he recommends not salting the mix beforehand because....texture?? Sorry, can't quite remember. I'm German and cook my 'burgers' Frikadellen style usually, which is a whole different beast anyway. But maybe check those videos out for more 'burger science'.

[@Patrick-cc3ub]

For those who want to know, the piece from 0:30 - 1:16 is Summer from the Four Seasons: Movement 1 (Allegro non Molto), by Antonio Vivaldi.

[@hyeangels8413]

Hey Partick, that caught my attention as well!!! Most YT videos have a chip repetitive hiphop like music. But even worse are the irritating computer created music.

[@jimmievetor5008]

At 84 you have confirmed my belief that 70/30 makes the best burgers for me. My late wife always bought leaner to benefit our health but not our taste buds but I loved her dearly. I have subscribed to your channel.

[@stoneymtnramblers]

Good stuff, Ethan! But you can't put any burger on an un-toasted bun, bro! Rookie mistake. 😏

[@helmutkrusemann9194]

Ethan, help please!!! How will I get super juicy bone in, skin on turkey thighs, 1 pound in weight??? I always end up with either dry meat that „falls off the bone“ or tough meat like shoe leather!? I get all kinds of suggestions, from braising and low and slow cooking to high heat and fast cooking?! Internal temperature suggestions from 165 up to 200!? I tried almost everything but nothing works?! My thighs are free range and organic, lots of connective tissue but low fat. I want juicy thighs, drumsticks and whole turkey legs. Today I put them in the oven at 400 and within 30 minutes they hit 175 internal temperature, meat tough! Yesterday slow cooker 2,5 hours, dry! Help please. Please make a video if you don´t mind and explain how to cook cuts like this, low fat, a lot of connective tissue. Thank you very much for sharing so much great content!

[@AlexPittEdo]

great suggestion, thanks

[@rupakshk]

Definitely will be interesting to see how to cook these cuts plain and simple but juicy!

[@EthanChlebowski]

I've got an in depth video on turkey here: kzbin.info/www/bejne/m36Xk4Gvmt6Cn7s The thighs are pretty tricky to get perfect. For best results, I would dry brine overnight then slow cook via sous vide, braising, or at a lower temp in the oven. Sear on a griddle to finish!

[@machado7763]

@@EthanChlebowski in this video you roast the turkey on hight heat, now you recommend low and slow!? This is kind of confusing!

[@coziii.1829]

Use brisket and chuck mix grind your own Plus never get frozen meats or ones that were frozen like Walmart . 70/30 mix I think is beast Smoke the burgers and baste with thyme/ butter mix Burgers mix with Lipton onion soup mix or any of the soup mix . Salt / pepper. Smoke your onions as well Toast the buns Boom would famous Takes 2 hours to cook Prep time one hour

[@thedebatehitman]

This video illustrates why Beyond and Impossible burgers are so much better than other plant-based burgers. Those two are generous with the saturated fat which, while not beef fat, does well to permeate the added flavors throughout the burger.

[@Ultrajamz]

I think a big reason to go with 20% and not 30% is if your are making many burgers at once or in series, you can end up with a grease pool situation.

[@zwryy7622]

Paper towels

[@remix7345]

@@zwryy7622 my man who is putting paper towels on a screaming hot flat top

[@renatorfr]

That's why the Picanha is the perfect cut to do burger, it comes naturally with the best ratio meat/fat

[@leedoss6905]

Yeah if the grocery store doesn't cut all the fat off 😢

[@renatorfr]

@@leedoss6905 So sad when they do that 😢

[@samplerworker6803]

I was wondering what would happen if you oiled the pan before you cooked the 93/7 hamburger. Would that improve the crust formation and help with water retention? I always enjoy the food science aspects of your videos. I think if you question why you do what you do when cooking you get better results.

[@anthonypillarella]

It does a bit - certainly well enough if you're on a diet. It's hard to match a higher-fat grind, though.

[@bintmohammed4986]

i kinda mastered the art of burgers, been feeding my fam homemade burgers and now they can't have burgers from outside lmao, i wish i found a video like this when i started tho, would help the process be so much faster, and i always recommend my sister this guys' videos, because of how delaited and short they are, very well done ethan!

[@evercastillo6451]

Do you sell that art or could I get some tips?

[@Society.9]

Can I just say this video is just beautiful? If I didn't learn a single thing, I still wouldn't care. The production is awesome.

[@benjamin3290]

I always use 80/20 and mold my own burgers. When molding, add some extra virgin olive oil and some burger seasoning (like Montreal Steak). Turns out perfectly and the olive oil helps retain the moisture and shape on the grill. I never use a griddle always an open flame on a grill.

[@michalviktorin6758]

I wonder what would my sesame seeds oil do.

[@rift8966]

Quick question... What's your "burger sauce" made of?

[@haroldaltamirano3958]

these videos are so fun. thank you!

[@Hamoodulhaque]

I used to work for the burger restaurant, they used gelatin to make extra juicy on 80/20 beef…

[@jeremywillis3434]

Interesting. Gelatin isnt so much fat as it is collagen. But it holds to the meat better... I'll try this.