The Best Hamburger You'll Ever Make (Restaurant-Quality) | 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

[@shunkadee1299]

Yeah.... well..... maybe some women like that size of pickle. I've never had any complaints erm.... about my.....erm ... burgers.

[@mcstrakka]

😅😅

[@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

[@danieldelavega7605]

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

[@samawi9992]

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

[@slimkdnvr]

you must be easily impressed...lolol

[@frostlastsforever]

@@slimkdnvrand you, extremely stupid

[@NYGIANTSFAN1934]

Not to mention one of the most overused comments across KZbin lol

[@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.

[@Jose-l7q]

i love how you explain everything in detail,you are the best chef frank proto thank you so much

[@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.

[@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

[@djmoocahking]

Nice one

[@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!

[@bcask61]

Yep. Don’t give me a 10” high burger with a knife stuck through it to hold it together. Ketchup, yellow mustard, pickle and onion.

[@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.

[@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 💁🏻‍♀️

[@marann7223]

I love how detailed chef Frank is, you can just feel the passion and burgers are my fav food so i appreciate this video

[@123rockfan]

This video is a goldmine for an out of context montage

[@tellurye]

Great video. My item of note is the reason you dont like tomatoes is because you dont toast the buns. Toast the buns top and bottom = that will prevent the soggyness and vegetables sliding off like you mentioned. Also - dont do half-moon onions. Like you said, this isnt white castle. Peel the onion, cut them whole, and grill them in the meat juices. Much better in my opinion.

[@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

[@BasicallyBosco]

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

[@Shea3224]

I Love Chef Frank Proto!! 💜

[@BlakeC341]

Toasted bun is the way to go.

[@t.a9822]

👍

[@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.

[@Elgallomasfirme]

I made this burger the other night and yes, it is definitely top-tier. This is a true testament to the same. That less is more.

[@vvburnvv8526]

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

[@seynaboudiop9096]

That is really the start and end to make a burger my friend, yes pure food is tasteful and honest.

[@Yooooowtf2024]

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

[@valerieslater-t1v]

I enjoyed your video and I agree with you on most points, except that in Australia, where I have lived for the past 50 yrs we have sliced beetroot on our best burgers, it is essential in any burger I eat, it is a beautiful thing, along with those little cucumbers....thanks

[@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''_

[@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!

[@iamheretopleaseyou]

Love the enthusiasm chef has about the cornichon sized pickles ❤

[@leesmith3238]

First off this video just saved me some money I learned how to prep better and I like the fact he tell you to use what you have or like use whatever oil you like

[@RanaCh5]

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

[@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

[@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!

[@terryrutherford2114]

Personal taste, of course, it need mustard too for me! Thanks for the video!

[@flava1969]

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

[@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. 🍻

[@tombosanko3085]

I like tomatoes on my burger but like you said they do cause it to slide. I use iceberg lettuce.

[@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.

[@yangxie2544]

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

[@mcharles8807]

i wouldn't wait 5 minutes

[@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.

[@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.

[@CP-iw6ou]

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

[@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?!

[@thimble288]

Thank you for the small dill pickle idea!

[@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.

[@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!

[@69adrummer]

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

[@max-zl1vm]

Love franks enthusiasm for tiny pickles

[@mplstb]

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

[@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.

[@Vandel212]

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

[@CH3LS3A]

lol

[@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.

[@scotttorres7984]

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

[@TheCattyKid]

mmm I am willing to always try something once so i will try to replicate this...but i have to say, i am a fan of a toasted bun...that way the bread does not soak up the juices and keeps its form.

[@Monkey-oy1us]

Thank you Chef Frank!

[@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.

[@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?!?!?!?

[@titoyeeto3869]

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

[@CiaranCoffey]

Frank is a national treasure

[@kevinatkab5219]

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

[@CheBellaTelevisione]

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.

[@johnmcleod8961]

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

[@Therion7201]

So inspiring that I have to go make some this morning!!!😊

[@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

[@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

[@tsetendorjee9040]

Thank you very much !🥰😍🤩😘

[@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!

[@cherokeespring1683]

Duke’s mayonnaise ❣️

[@JetLagRecords]

Epicurious, amazing video keep up the great content

[@MatthiaGryffine]

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

[@19562008ful]

It looks delicious! I'll give it a try for sure.😋 👏👍

[@Angelbee-i4l]

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

[@Ronrook1]

Love the video. Lately I’ve been finely cutting up a sweet onion and mixing it in with the raw meat before making the patty. Seems to turn out well. I’ll be trying that combo of mayo and ketchup in the future.

[@thisis_jay.]

Lorenzo's burger is what I like.

[@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

[@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

[@eronackerman565]

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

[@Angelface1981]

I mix 1 lb ground chuck with 1 packet of Lipton dry onion soup mix.

[@jamesgannon2254]

Add cold water to your hands to avoid meat sticking

[@zf5656]

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

[@elvergejimenez547]

I Love Chef Frank

[@canuckinsk]

Toasted bun brings great texture.

[@MaestroColucci]

Love for frank 😘

[@Iceageonmars]

Looks great.

[@Stockaxolotl]

Thank you tasted better than mcdonalds

[@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

[@emdeearh]

Thank you Frank.

[@iamamish]

People make fun of me because I don't like tomatoes on my hamburgers. I feel vindicated! Next up - please make a video in which you let everyone know IT IS TOTALLY FINE to cut spaghetti noodles before eating them. Thank you in advance.

[@ZacCostilla]

One thing Frank did but did not mention, ONLY FLIP ONCE. Never flip too early, patience is key. Also, Frank, YOU EAT YOUR BURGER UPSIDE DOWN LIKE A MONSTER!!! just kidding… GREAT video!

[@hoosiered471]

Nice technique chef!!!!

[@Caitlin_x4660]

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

[@johnathansawyer8736]

Solid Vid! Thanks!

[@hanbury22]

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

[@GunNut37086]

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

[@Rayklin01]

Thanks ! def will try this out soon

[@jojobiwankenobi]

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

[@JHEVR]

Great burger!

[@JoDwan-gs7ir]

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

[@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.

[@heyjude1101]

Great job! Our tastes are very similar.