The Best Hamburger You'll Ever Make | Epicurious 101

[@korhan-charlotte9171]

What’s with the negative comments. It’s a burger. Easy to make. Don’t like it don’t make it. Thanks Frank. We love you.

[@nubgutter]

It’s called criticism, We know you’re probably not used to that. And maybe if this video wasn’t titled “the best hamburger you’ll ever make” then it might not be so negative. I know for a fact I can make a better burger than this guy and I’m no professional chef.😂

[@guyincognito3058]

@@nubgutter Judging food you haven't tasted seems like reviewing a book based solely on it's cover.

[@nubgutter]

@@guyincognito3058 I have tasted burgers with mayo and un-toasted potato buns before hence why I said what I said so what you said is invalid and an assumption at best.😂

[@jayharv285]

​@@nubgutter I'm guessing you didn't listen to him whatsoever on why he likes it this way.

[@Ascendancy-]

never listen to anyone who ends their sentences in crying emojis

[@restlesssheep2453]

Those pickles aren't small :( they are average. I'm sure they have a nice personality too

[@luisito8187]

Actually they look pretty big to me, they are funny too

[@samawi9992]

I'm a simple girl. I see a video of Frank Proto, and I click it.

[@slimkdnvr]

you must be easily impressed...lolol

[@SaFaGallery]

"your meat isnt gonna stick to your hand if its cold" words to live by, chef !

[@steves3651]

LMAO!! 🤣😂🤣

[@lvazure9]

That's what she said

[@123rockfan]

This video is a goldmine for an out of context montage

[@robertojames7904]

If you pull the last bun out of the package and it's on the verge of going stale, try this. At the stage you melted the cheese and put the buns on top of the burger, put a lid on the pan. Don't worry if squeezes the bun(s) a little bit or if it doesn't seal all the way. The lid will capture some escaping moisture and in about 60 seconds will steam your bun back to being fresh or fresh-ish at least.

[@xxPenjoxx]

Loved that technique of encasing the burger as it came out of the pan. Solid burger, nice and simple.

[@afonsonobrega4337]

Amazing to make many burgers as once without making a mess

[@Koji-888]

Love it. The burger was literally put together in the pan. I’m trying this. No oily meat juices on a plate or tray. Lettuce and onion. Steam buns. I’m trying without tomato. I always seem to have a messy sloppy burger 💁🏻‍♀️

[@zf5656]

Chef: ketchup and mayo secret sauce Literally every kid in the lunch room:

[@mavtube]

I cant believe they don't call this series 'Prototyping' :D

[@maikokonutty]

agree

[@jaidroad8237]

whats the real one here ?

[@ndabenhleshazi6539]

Mmmmm.....I like that title

[@danieldelavega7605]

Made this the other night: It was legitimately the best burger I've ever made. The pickle medallions are genius.

[@SteamBlackCat]

Here in Italy the mixture of Ketchup & Maionnaise is commonly used (with fries, burger, etc.), and is called "Salsa Rosa" - "Pink Sauce" (for obvious reasons...😸)

[@Oh-Grr]

Out in the Midwest we just call it "fry sauce".

[@marijaj4525]

We also use it in Croatia, it is common used😊

[@HayTatsuko]

The best kind of Pink Sauce~ I use something similar on my burgers, but I'll usually add some yellow mustard, too. Results in a lovely salmon-pink sauce with a nice little zing to it.

[@vydar6109]

Yeah. We call it ketchunnaise.

[@slyflea]

Mayoketchup in Puerto Rico. Great with tostones.

[@BasicallyBosco]

Straight forward. Great ingredients. What is more to love? I’m excited to try this

[@joesmith1922]

So many restaurants put way too much stuff on their burgers - like you said, the tomatoes can make it slimey and slippery and hard to eat. I completely agree with you - KEEP IT SIMPLE!

[@BlakeC341]

Toasted bun is the way to go.

[@t.a9822]

👍

[@Yooooowtf2024]

It’s simple. I see fee Frank, I click. 😊

[@gullugadha]

Since it's Frank I was expecting him to make his own buns as well.

[@smoath]

He already has nice buns

[@Sports_Geek]

And his own Garlic Aioli mayonnaise

[@yespur87]

Make his own flour and yeast as well.

[@tankdiggs8974]

He raised the cows

[@user-di4vl1xx2o]

I feel like this video was recycled

[@Shea3224]

I Love Chef Frank Proto!! 💜

[@kevinatkab5219]

Ketchup, mayo and 6 dots if French's yellow mustard.

[@flava1969]

Yummmy!! I don’t normally like the In and Out sauce but I will be trying this.

[@BlaineStewart123]

Perfect burger. Even down to the lack of tomato. 10/10.

[@cwg73160]

No. These are 6/10 at best.

[@Rws4Life]

@@cwg73160Can you post a video on your 10/10 burger? I’d be interested to see what it looks like

[@cwg73160]

@@Rws4Life Yeah. No prob. Just search for literally any other video.

[@Rws4Life]

@@cwg73160 I double dare you to look at Kay’s Cooking burger video and say it’s better than Frank’s 😂

[@Rws4Life]

@@cwg73160 You ever seen Kay cook a burger?

[@littlejason99]

Great video! Like you said, best part about it is you get to choose your ingredients! Everyone likes different styles, but the tips you gave on ingredients and cooking I found very helpful. Thank you!

[@yangxie2544]

I've been waiting for this burger tutorial for 5 years!

[@vvburnvv8526]

You're a great guy Frank, thank you for sharing your passion and knowledge!

[@JayEllJayToo]

Alright, I'm a smash burger partisan. I'm a toasted bun partisan. I'm a "get both sides browned" partisan. So, naturally, I'll need to try this completely wrong and probably delicious method.

[@RanaCh5]

I love your videos!!! So many details and passion. Keep them coming ❤😅

[@mplstb]

It's always a treat to see the new video is one of Frank's 101

[@DelanaQuinn]

We made that as hot dog sauce: mayo, spicy brown mustard, ketchup, splash of BBQ sauce, pepper, garlic, onion powder, cayenne pepper. Tastes great on hot dogs & burgers.

[@iamheretopleaseyou]

Love the enthusiasm chef has about the cornichon sized pickles ❤

[@Devillunar]

To add one note: The order you add your toppings makes a difference in taste. Stuff beneath the patty comes to contact with the tongue earlier than the meat so you will taste those more than the stuff above the patty. And take notice how Frank eats his burger upside down. So if you want the closest taste to Frank's tasting and eat it straight you will have to put everything in reverse order :D

[@spikerthedragonbear]

another reason of why eating burgers upside down is a very based way of eating a burger

[@Monkey-oy1us]

Thank you Chef Frank!

[@Vandel212]

6:32 Wait, you're telling me I need a camera to cook these? I'm out.

[@CH3LS3A]

lol

[@69adrummer]

Love this channel! something so simple done with care, precision and care! nothing better!!

[@quantx6572]

Nice and simple burger. Looks delicious.

[@JetLagRecords]

Epicurious, amazing video keep up the great content

[@physicsfan314]

I'm a *huge* fan of Motz's Oklahoma Onion burger. I like the sauce and lettuce addition... not sure I want the pickles on that particular style of burger. Otherwise looks delicious - can't go wrong with caramelized onions on a burger!

[@CiaranCoffey]

Frank is a national treasure

[@Philipk65]

Nice burger. I'd add bacon and egg along with the tomato and a brioche bun. But hey that's just me. Great burger Frank.

[@emdeearh]

Thank you Frank.

[@MaestroColucci]

Love for frank 😘

[@thisis_jay.]

Lorenzo's burger is what I like.

[@rw_golf6387]

I am no chef, but I have learned that over working your meat by prolonged patty shaping can ruin the texture of the meat. I now make a simple ball and just smash it on a hot skillet. OMG, what a difference. Suggest you give this a try.

[@kalin962]

But then you get a smash burger. Not that it's a bad thing but it's different and in this video Frank is showing regular burgers, not smash burgers.

[@RanaCh5]

Overworking means mixing it with your hand and squeezing the meat to incorporate other ingredients or whatnot. What he did was shape it, not overwork it.

[@Rayklin01]

Thanks ! def will try this out soon

[@eronackerman565]

Great burger video. I respect your pickle game, sir!

[@matiaslopez2879]

In argentina, the ketchup and mayonnoise is called salsa golf, and it comes like a separated thing, is like we have mayonnoise, ketchup, mustard and salsa golf

[@elvergejimenez547]

I Love Chef Frank

[@JobBouwman]

Add a bit of mustard to the sauce, and chop the pickles finely and mix them with the sauce.

[@rustincohle2135]

Also, a pinch of salt, pepper, a splash of apple cider vinegar and a squeeze of lemon!

[@joebarcelona5433]

Plus som horse radish!

[@trackzero0]

Like the enthusiasm. Perfection, however is subjective to your back yard heroes. Technique, Escoffier has handed down, and may be deserved of a nod now and again.

[@johnathansawyer8736]

Solid Vid! Thanks!

[@Kerosene.Dreams]

Wait, less than 7 minutes is 6 to 8 minutes? My friend, I'm not liking that math. However, wonderful , the simplicity of this burger is something we all need in our lives. My wife likes her buns toasted too. That tomato is taunting me. Cut them thin and salt them. Let them dry out for a few minutes, between 6 and 8. No longer slippery or slimy.

[@canuckinsk]

Toasted bun brings great texture.

[@johnmcleod8961]

looks absolutely delicious...you've given me some ideas...gotta try it...thanks for sharing.

[@titoyeeto3869]

You guys should make a bonus Cleaning section, where Frank (or other Chefs) has to wash the pan and clean the kitchen

[@jims9438]

Looks great, can't wait to give it a try. Only thing I'd change would be to mix some English mustard in with the ketchup and mayo.

[@MrMiss-cp9bw]

_''It shouldn't take more than 7 minutes to make... like 6-8 minutes''_ _''I like to put my pickles on top, so they act like a speed bump for the dressing. I also like to cover those speed bumps with a leaf of lettuce''_

[@mrfarenheit0323]

Not that I’m complaining but this has got to be like the 6th or 7th burger Frank has made on Epicurious and his own channel.

[@DollfieFace]

These look great but I prefer a few other cheeses on my burger. Really solid method to follow though, cheers Frank. Its not for everyone but I like stilton (or Danish Blue) on mine

[@davidellis4084]

Great job, Frank! There are some interesting points here. I will consider them for the future. One place where we differ slightly is forming the burger. I like to use a hamburger press. I found one that pairs well with the diameter of my preferred buns. P.S. WHITE CASTLE?!?!?!?

[@hoosiered471]

Nice technique chef!!!!

[@JHEVR]

Great burger!

[@techynerdygypsy1731]

I Love Love ❤️ Burgers... Thank Frank ur the best...

[@MatthiaGryffine]

I see the Oklahoma burger a lot these days so I can understand why Frank would pick this

[@cherokeespring1683]

Duke’s mayonnaise ❣️

[@aeiouxs]

Gotta say Frank - you're missing a trick here with the Pickles ; chopped into tiny pieces and mixed with the Sauce is the way to go, then it's easier to add when building your Burger, all in a single application - you get little zingy bits with every mouthful and no pieces falling out. Also adding a little Pickle juice into the Sauce is a Shake Shack tip iirc - love it.

[@JobBouwman]

And add 5% mustard to the sauce!

[@joanl.7543]

Duke's is the best mayonnaise. Read the labels; Hellmann's is made with inferior ingredients, especially too much water. Enjoying the show.

[@CJRealHoops1]

In the intermountain west (Utah, Idaho, northern Arizona) the mayo ketchup mixture is everywhere. Even available in packets at most burger restaurants and in bottles on the grocery store shelves. We call it Fry Sauce

[@CP-iw6ou]

Love your videos! Cook with the onions interesting...sweet or regular yellow onions? Thank You!

[@urbanelemental3308]

Respect. I like it. I do my burger different, but I like what you did. :)

[@luchi850]

Mix Mayo and Ketchup into his 'secret sauce' 😂 You mean the world famous Burger Sauce?

[@heyjude1101]

Great job! Our tastes are very similar.

[@jimx1169]

Delicious!

[@ra1der5]

Most fast food will dress the top of the bun with condiments arranged small to large to hold things in place. The Jumbo Jack is sauce, pickle slices, onion, tomatoes, lettuce, cheese, meat patty, and finally the bottom… in that order. So, similar to what Frank suggests. But hey; if you want ketchup on your baked potato and sour cream with your French fries, who are we to argue?!

[@onefortyandwiry]

Toasted buns > steamed buns.

[@unneomexaenlacocina9380]

Steamed hams

[@kozmobluemusic]

I thought you said we were having steamed clams.

[@tachikoma-gg]

steamed bbq pork buns are pretty tasty.

[@onefortyandwiry]

@@tachikoma-gg bet they’d be even better if they were toasted.

[@Rws4Life]

Found Frank’s wife

[@JoDwan-gs7ir]

No lie I love u Chef Frank. I hate tomatoes but love tomatoe sauce.

[@russh6414]

If you like tomato de-seed the tomato and it makes it lees slidey

[@bryannorris8049]

Also season the tomato, the salt will make it more juicy than slimy.

[@SwiddyDiddy]

@@bryannorris8049idk why I never thought of this. Thanks

[@cwg73160]

Less slidey? Ok sure cool why not?

[@rjmari]

You can also pat down with a paper towel before throwing it in the burger.

[@damaran834]

K Karen

[@olenamyronyk6686]

The ketchunnaise, aka 1000 isles sauce - all time combo ❤

[@hanbury22]

I had no clue I could buy tiny skinny pickles like that. Thank you Chef!

[@Angelbee-i4l]

YUM, YUM 😊 will give your way a shot. Looks very delicious.

[@Tarvo27]

Decent video, I personally put a bit of pickle juice in my ketchup/mayo sauce and I always make my meat into balls and smash and season (after flipping) in the pan. Toasted buns are a must imo

[@JackRockBLC]

Chef....I needed this yesterday! :) I will try these techniques next time.

[@KyleBaran90]

I didn't realize slapping the meat was better than trying to manually press/squeeze it. No wonder my burgers fell apart, totally guilty. Same with fully preheating the pan (I don't like the grease spatter so I keep it on medium which tends to make it soggy)

[@Jshdg0192]

I like this guy

[@EvilAzn3000]

I prefer relish than dill pickles mixed in the ketchup and mayo sauce instead. I don't know why but I can't stand pickles sliced. I need it minced

[@diehlr]

This looks great

[@pablozocchi]

Frank, i have a suggestion for the tomato on burgers... Personally i use confit tomatos for the burgers so i take out some of the moisture and sliminess that feels wrong in the burger Slice the tomato, put them in an oven tray with some olive oil, some salt and pepper and bake them on low heat until ready. By doing this it you end up with a better ingredient for a burger without having the drawbacks of the fresh tomato.

[@YLTFGBpod]

Spectacularly well edited!! That’s a mouthwatering burger 🤤🤤

[@mugensamurai]

Putting it in a wrapper would solve the ingredients sliding around issue.

[@sdperl]

Excellent!

[@Caitlin_x4660]

I’m not taking any hate for Frank - we love him! 🫶🏼🫶🏼

[@therealgolfsecrets]

Did anyone else catch the burger twist to the side after the test bite 😮 to hide the well done center 10:35 ... it's ok, chef, we ALL make mistakes 👍 and when quality ingredients are used, well done taste great. 🍻

[@TheGreyJayLP]

Forgot mustard in the sauce a a a a Burger looks magnificent though

[@scotttorres7984]

I like the sauce. I tend to use a honey barbeque with mayo for a sauce.

[@daryakhamseh8233]

Great stuff.

[@hadleygrass]

The best pickles, I need a jar that big.

[@jojobi-wankenobi]

That you bit the burger with the bottom on top is madness.

[@HSTVizle]

Frank is the best

[@JoshuaRWorkman]

If you find your burgers a bit dry, put an ice cube in the patty before cooking the next time you make them. They're also probably dry because the temperature might have been too high.

[@pamelamartyn7332]

Every recipe i have tried is wonderful!!

[@ciscocervantes7987]

Thats the perfect size for everything

[@GunNut37086]

I'm not a fan of ketchup and I love tomatoes on my burger. Otherwise, this looked great.

[@TheTigerTye]

I've always made my burgers like this even though nowadays I prefer to use ground turkey and I make my own buns. If I must buy a bun I agree with you Frank, potato buns are the best :) Thanks for the opinion on those pickles. Vlasic has changed their dill pickle recipe and I have been trying out too many bad pickles over the last couple of years. I'll try those since they sell that brand here.

[@rldash]

glad I'm not the only anti -tomato on a burger person...