A SIMPLE Cheeseburger~MY WAY

[@MerdaPura]

Frank smiles while he's cooking. I love that he loves what hes doing

[@thatfalcon]

Yeah it makes me smile just watching! Man I love frank

[@MiMi-dc9qs]

We love you Frank!!!

[@jawhandavis6279]

Same I was about to say lol

[@awesomebeast7509]

I love that you love that he loves what hes doing

[@doer105]

"Grinding with Petunia" I am never gonna unhear that ever again.

[@theawesomesausage]

ayy she loves gr- Man, I can't do it. Not on this precious channel.

[@benzoic_honeycomb]

we really tircked chef frank this time

[@xHTxRaptorF22]

I knew this comment was going to be here the second I heard that line.

[@ffwast]

"You have to work your meat"

[@xanderscookingschool1497]

You can make the dirty comments. He's even subscribed to Uncle Roger, the perviest KZbinr

[@EpicMel0ns]

Frank: “I may even raise my own cow🤔” *HE’S AWARE!!!*

[@jbearclowater]

Frank is super aware of all the memes, it's amazing.

[@Eric1SanDiego1]

@@jbearclowater That's why we love him and that's why he's the director of culinary operations at the Institute of Culinary Education. He seems to be a well-rounded individual. I'd be willing to bet a cheeseburger that his kids tell him about all the "raise your own cow" comments in his Epicurious posts.

[@slickricky769]

I legit thought he might be a Boomer and not know haha

[@jjkurtz03]

People like Frank get it. You don't fight the memes or the internet. You embrace it. And they will embrace you for it. Chef Frank is special in the best of ways.

[@oaklandcookie]

Love Frank, but he's not the only guy who grinds his own meat for burgers. Check out Lizzy Lew here, making her own buns, pickles, and fries to go with hers! kzbin.info/www/bejne/rp3JkoJ9ech2a6c

[@jalajit271]

He finally said " I may raise my own cow."

[@dominiquewilkendorf7630]

Jalajit Pukhrambam I would like but you are on 69 likes so I can't

[@MiguelMartinez-hz7yq]

@@dominiquewilkendorf7630 people liked it too much so I put it down, help bring it back to 69 pls

[@EmilyDuncan]

Looks awesome, Chef Frank! But where did you find such a tiny little bottle of ketchup?

[@saratoga4126]

Hi Emily

[@EmilyDuncan]

@@saratoga4126 sup

[@user-pp6pr5fg8w]

The timeless has arrived. Everyone shall bow down to her presence

[@SaviourSword995]

All hail to the ketchup queen

[@daffaisler8444]

Go away, Emily 🤣🤣🤣🤣🤣

[@realjames1]

SIMPLE Cheeseburger. This man knows his people.

[@dawnstewart3082]

Emily got a shout out! Great! I'm hungry now.

[@PoppyCorn144]

🙌Whenever ketchup is used Emily should get a shout-out. ...where’s the change.org petition when it’s really needed.

[@dawnstewart3082]

@@PoppyCorn144 lol I'm going to start giving her a shout out in my kitchen every time I whip out the ketchup.

[@hlynnkeith9334]

4:47 "You might not have the equipment." I do not have a grinder, but I have no problem getting fresh ground beef. I buy the cuts I want at the butcher and have him grind it for me.

[@ailynwilliams]

This video just proves why Frank became everyone’s favorite Epicurious level 3 chef

[@KSechrist]

"I put the cheese on the bottom so that I taste that first." Then he eats it upside down. hahahahah

[@osakadave]

LOL!

[@ProtoCookswithChefFrank]

Good catch. I was wondering who would notice that.

[@SupraViperhead]

I thought that exact thing, haha

[@DoctorPep117]

DAMN! I just commented that and then saw yours

[@RyllenKriel]

I was about to make this comment too, it cracked me up seeing him take an upside down bite.

[@r0secm]

Love the shout out to Emily! Four levels fam is the best ❤️

[@johnnynguyen6433]

We need a what's in my fridge edition

[@knndyskful]

That would be cool

[@shawnree2512]

Exactly what I was thinking when he opened his fridge! 😆

[@Bradimus1]

This is what American cheese was designed for. Zero dings.

[@michaw.2168]

There are so many different cheeses that are amazing. American "cheese" is not good. If you don't have a grinder at home you can frost the meat for 5 min and then slice it really thin and again so you get the size of minced meat

[@Bradimus1]

American cheese is good used where intended, you don't like it. That's fine.

[@privatecitizen5264]

Agreed, American "cheese" has its place. And that place is on a burger, a grilled cheese and a ham and cheese sandwich (which I still prefer swiss, but nothing wrong with American)

[@grant1133]

Gouda is a good choice also.

[@alexandernorman5337]

American cheese is perfectly OK for a burger. Though I still prefer a mild cheddar (cut very thin because it won't melt quite as well) or a muenster. Those add a bit richer flavor.

[@bashayerfatima3592]

literal oil sizzling, steam rising *frank casually using his hands to fix his patty*

[@anidiotsjourney8328]

In the biz we call it asbestos fingers haha. Cook long enough professionally and heat just doesnt affect your fingers too much

[@terribleduelist4433]

@@anidiotsjourney8328 you don't even need to be a cook mine started as a dishwasher from too many hotpans

[@derickkaz6096]

@@terribleduelist4433 Haha same for me a combinations of being a cook in the morning and a dishwasher the night..

[@JamesonWilde]

@@derickkaz6096 dishies to cooks unite

[@derickkaz6096]

@@JamesonWilde glad to see im not alone

[@anidiotsjourney8328]

Hey chef! I worked at a craft smashburger joint has the head cook and little tip, you can use the handle of another utensil instead of your hand! I'm sure you asbestos fingers like I do but if you had to do more than 4 it can get a little rough haha. Anyway, love your vids!

[@ProtoCookswithChefFrank]

Thanks.

[@Novedrake]

Holy shit I literally said on Thursday “Next video I’m going to ask him about what fat ratio to buy if I’m making burgers.” Perfect timing! Thanks!

[@Eric1SanDiego1]

I was totally about to be annoyed that he used American Cheese and not Blue Cheese or Cheddar. Until he explained that if he's going through all the trouble to grind his own meat, why would he cover up that flavor? WOW. He convinced me.

[@canaisyoung3601]

That may be true, but I never liked American cheese, so a mild cheddar (or some Swiss or smoked provolone) is my go-to. Blue cheese in the burger...never tried it, heard good things about it, might want to.

[@jonathandevries2828]

Lol Chef the smile on your face while grinding...is this your favorite prep to do?

[@JohnML]

Frank needs more publicity. A genuinely nice guy, who not only knows what he's doing and talking about, but clearly loves what he does as well.

[@JesusVillalobos]

I feel like this was a reply to Epicurious' vegan burger...

[@MagnusOgma]

What i love about you chef, is how well you know community of this channel, and have such amazing sense of humor with it.

[@NoBody1399]

What better way to start a Sunday morning, I have my nice hot cup of coffee and I get to watch Frank share his passion with us!

[@Bradimus1]

I'm in the garage sipping coffee, smoking a brisket flat.

[@MatthiaGryffine]

Is there a better way to get a Sunday morning started than to see Frank make a cheeseburger?

[@jasonwong972]

I'd say eating one of Frank's cheeseburgers!

[@MatthiaGryffine]

@@jasonwong972 Touche!

[@sharl_j]

Probably making your own cheeseburger then putting a sunny side up egg (runny yolk) on it for breakfast :v

[@TheSuperhoden]

To have him make one for you

[@bashayerfatima3592]

no one: literally no one: frank: i’m gonna do 2 pieces of cheese cause i’m a *sAvAgE*

[@ImWaveyforReal]

It feels like he embraced his inner Emily. We all should.

[@patrickgono6043]

Wow, I also feel vindicated! I make my burgers in a near identical fashion -- the only difference being I like my onion raw, so I add it at the very end. Also helps to get the first side of the patty super caramelized. I always feel so disappointed when I order a burger and I get some fancy, over-designed mess. Cheeseburgers are one of those dishes that are best when they are simple. Simple buns, nicely browned & crispy patty, melted cheese, pickles, onions & ketchup / special sauce, and that's it. Each of the ingredients by itself is a little bit on the cheap end, rather the opposite of fancy. But combined together, boom, you got yourself a burger you will have wet dreams about.

[@mosheep]

I love the shout out to Emily. 😂

[@serenityholmes9055]

I MAY HAVE RAISE MY OWN COW.......at this point I think chef Frank knows he has a fandom out there.

[@renato2354]

Frank Jr: Dad I don't like this cheeseburger Chef Frank: Well then you are GROUNDed

[@chriswhinery925]

Booooo boooooo hissssss.

[@renato2354]

@@chriswhinery925 I see my joke didn't MEAT your expectations

[@chriswhinery925]

@@renato2354 Didn't mean to grill you about it. I just hope everyone else reading this can ketchup, I'd hate to leave them in a pickle.

[@RangeRov49]

You guys are cheesy.

[@shawnree2512]

The best comment and repliesss hahah

[@Bmflinchum]

Made burgers with these tips today and the family loved it. I’ve learned so much from your channel. Thanks and keep going Frank!

[@adityasohani4959]

I'm loving how much Chef Frank is loosening up with his cadence on camera :) Your genuine love and care comes across , also Loved the interlude!

[@zackaryboggs8100]

I'm a simple man, I see chef frank. I drop a like. It ain't much but it's honest work

[@johnwelter7081]

Thanx, great video. I wanted to add that I have heard that the metal off-set spatulas are really helpful for the smash. Plastic spatulas flex to much and wooden spatulas stick to the meat too much. But, you know, we use what we got. Just a tip for those who scroll this far.

[@MiWill1988]

Frank: The cheese goes on the bottom! Also Frank: 13:38 flips cheeseburger upside down to bite, thus putting the cheese on top

[@gruitejo5128]

you should have Emily as a guest sometime

[@mixolo914]

5:44 to 6:00 sound like poetry where passion flows out.

[@jbearclowater]

For anyone wondering, 5-6 ounces is about 140-170 grams, if you're going to measure it out.

[@haroldhenderson2824]

Try an inside-out cheeseburger (half slice of cheese, with fine minced onion, INSIDE the patty). Cook on one side, flip, put a small amount of tomato ketchup on top and finish cooking. Thin layer of mustard or Mayo (moisture barrier) on the bun halves.

[@samanthashotwell3804]

Yes you read my mind I would love to see his take on that burger

[@bocanjm215]

Man Epicurious makes you look like a robot chef with all those fancy ingredients. Turns out you're human after all! #PetuniaBurgers

[@bashayerfatima3592]

“now we are gonna start grinding with Petunia” well ok.

[@ffwast]

"You have to work your meat"

[@JamesonWilde]

YES. I'm a cook and my favorite meal is when I use leftover meat that won't make a full portion for our burgers for a smash burger on the flat top. Cooking on the onions to get that flavor infused into the meat is a must! Great video, Chef!

[@EastSider48215]

So glad to hear the defense of good American cheese! I’m so tired of faux food purists and their tiresome whining that American process cheese isn’t “real cheese”. I love Dan Pashman and the Sporkful, and he’s right about cheese-on-the-bottom.

[@anaribeiro7212]

Frank is so precious! He deserves to have at least 1 million subscribers

[@phichau90]

Omg its frank. Didnt even knew he had a utube channel. Sub immediately

[@mikemackell7941]

The videos are getting so much better. In the first ones, Chef Frank seemed uncomfortable. He seems relaxed in recent ones and shows more personality. Really liking these. It’s nice to see this progress. Well done.

[@terribleduelist4433]

Man I hope you get real big on here you're one of the few good things about popular food media and I like that you're doing this without the corporate aspect

[@ham4fun]

that is how id love to be able to make my burgers. thin and well done. mine always come out almost like meatball shape. I also cook mine in a stovetop cooker thing I bought off tv called a Big Boss Grill, works so good, never have to flip burgers.

[@aniketmishra9265]

Frank talking about the greasy meat is the most wholesome thing ever :'3

[@rhodoramorales8828]

I love how happy frank is while cooking some cheese burgers bcos why not

[@Dontmakemereregister]

You're an inspiration for me and my kids. I don't patreon, but I really appreciate your channel.

[@OurKitchenClassroom]

Everything about this video felt warm and squishy, which makes me extremely happy, Chef!!! 💜💜💜

[@socialejongen4037]

Frank: and what does fat equals? Frank acting like his students: "Flavour chef!" He is definitely missing his students xD

[@valep24]

I know people will be up in arms about all sorts of things in this video but Frank titled it “MY WAY” and you can tell he’s really enjoying that burger so I’m just happy for him! Looks delicious!

[@Semicon07]

I have made Guga's smashed burgers and they were awesome. These look different, but I'll still give it a go.

[@AVKIDME]

Fellow cook here, 2 years of culinary and 3 years getting beat up on a line in Boston. Love the different burger styles, whether smash burger or a med-rare... lost it at 10:55 because all I could hear screaming in my head is "HE DIDN'T MISE HIS CHEESE!"

[@syedrehanfida]

Thank you for the easy recipe. No complications just a nice burger!

[@duckhead014]

SO vindicated about the cheese on bottom! agreed!!!! I'm not about to dress everyone's burger at the cookout with lettuce, tomato, pickle, etc! You do that yourself, and it's easier if you can just pull the top of the bun off and go at it with no cheese stick! Great video!

[@WhoAmI2judge]

Made this for dinner tonight - 🤤🤤🤤 so good. Thank you!

[@ProtoCookswithChefFrank]

Glad you liked it!!

[@jbearclowater]

4:36 I KNEW IT

[@fluffyfluffykatz]

Now Frank needs to be a guest on The Sporkful!

[@Matthew-cw3gn]

Finally getting out to the grill in my new apartment...the grocery store only had 93 lean beef patties...I knew it wasn't ideal, but I went with them anyway...WORST BURGERS I'VE EVER EATEN. First stop was Frank's channel because I knew he'd have a great technique for making your own patties.

[@moeveggies2292]

Cheese goes on the bottom, then takes a bite from the bottom side upwards lol. You’re awesome Frank

[@thatjerseyb]

warm and squishy things make me happy too Frank

[@nguyenchau2765]

Frank is getting better and better!

[@casadega2010]

I love the Emily shout out. I'm still waiting for a collaboration on Proto cooks with Emily and Lorenzo.

[@hack_it_up]

Definitely need to try making my own ground beef. One of my favorite burgers lately has been a peanut butter and jam burger using maple bacon onion jam.

[@sageagbonkhese4091]

The LEGEND of Frank!

[@ElizaA12345]

I really love your videos. Being a chef myself I always want to gain more knowledge. Do you think that 80% beef and 20% sausage meat (possibly flavoured) would work instead of bacon? I haven't tried it. I use even where I work we use pork mince ... But I don't know if that would make a difference... Thank you for reading. God bless 💗

[@TheEarlofManwhich]

When Frank said "my own deli" was anyone elses first thought that he owned his own deli?

[@ThisGuyX187]

Just the recipe I was looking for. Love your channel, keep up the good work brother 🍻

[@keitalyst]

"I think Emily will appreciate this." - Frank while squeezing ketchup AWWW 💓 Where my EpiCurious fam atttt? 🙋‍♀️

[@shawnree2512]

Hey Frank! Love seeing your videos in Epicurious. Great to see you having your own channel; finally, we can see ingredients that's just right in our own fridge. Will definitely try this out!!

[@qkayaman]

Highly recommend making your own ground meet too. Dead easy, I have a cheap and small electric grinder, takes maybe 5 minutes to grind some steak including cleaning up after. Way better than anything store-bought.

[@diannevita4574]

So, I have a great recipe for triple bacon double cheeseburgers. I do make my own brioche buns for them, for the same reason Frank grinds his meat - I control what goes in them. I also use 4 oz per person of 93/7 extra low fat ground meet, then i mix in partially cooked bacon & some rendered bacon fat, along with some hand shredded smoked cheddar cheese. These hamburgers are a HUGE hit every time I make them.

[@Aaron-kj8dv]

Can you please do a video on finding the right kind of Olive Oil? the last 2 bottles I bought were different brands but still funky and had a super bitter taste. I'm willing to pay more for good olive oil, I just don't know how to choose it.

[@kenta326]

Your production quality is getting better and better, keep it up sir

[@ProtoCookswithChefFrank]

Thank you.

[@user-rq1tk8ph5j]

we love you frank i hope i found this channel earlyer

[@Temulgeh]

Cheese on the bottom, YES finally another person who does it like that it's so much better and cleaner that way

[@kaldo_kaldo]

I just like to taste the meat more than anything

[@colbykleinsasser9557]

I love Chef Frank!

[@nataliaimre2002]

Chef Frank! I never imagined that cheese on the buttom is sooooo good! We were planning on a burger for dinner but after this video we changed our way of doing it see how it will turn out. The onion was just a perfect addition. And as I said the cheese is just wonderful where it is! Thank you Chef!

[@gameexpert2011]

Future challenges: You should make food based on cartoon shows. Examples: The krabby patty from Spongebob or Death Sandwich from Regular Show. Other cooks/chefs have done this challenge, however, it would be nice to see your version. Just an idea you might like

[@hrch105]

I made my first burgers tonight and they came out great, thanks for the video!

[@privatecitizen5264]

The rule about "don't push the burger". They tell you that, because generally, for most people, it's a good rule because explaining too much confuses people. As a good rule, AFTER you have formed a crust, it's a bad idea, because you will squeeze out juices which will evaporate and give nothing back. HOWEVER, when you're dealing with the raw meat on any given side, it will not lose juices. What it will do it create better surface contact for better browning and yield a superior product which is still quite juicy.

[@ProtoCookswithChefFrank]

Good point Thanks.

[@Nagantios]

Emily would 100% appreciate this!

[@ThePrimeMinisterOfTheBlock]

Going to try this out next weekend, thanks chef!

[@civilizeddiva]

I am on the fence about buying the kitchen aid mixture because I don’t bake. BUT, the grinding attachment is enticing. And, I always think it best to slightly over buy when it comes time to invest in gadgets. You never know when the additional functionality will come in handy (yes, this is me rationalizing why I have decided to buy it and just delaying the inevitable😅

[@HumanOrMermaid]

Haha I love the shoutout to Emily with the ketchup!

[@furryface1057]

cheese on the bottom , you're a Unique Chef , lol and i usually melt the cheese by turniing off the stove and moving the frying pan aside put the cheese on top and cover for a few seconds doesn't take long to melt the cheese from the frying pan heat alone

[@randomguy6221]

Good video, I'm just curious on why you smashed the burgers the way you did. I always smash my burgers but I never use any fat in the pan and I also smash with a real smasher and parchment paper on top so that the burger doesn't stick to the smasher (like yours did) which affects the crispy surface you want on the burger. When you smash with no fat you get the maillard reaction which brings such nice flavor to the burger. Just curious on why you did it the way you did :)

[@ProtoCookswithChefFrank]

Oil or fat in the pan gets you a better crust. The oil gives the pan a little more surface area therefore more browning.

[@randomguy6221]

@@ProtoCookswithChefFrank Interesting. I'll try that sometime then. I've heard the opposite being said from a lot of burger enthusiasts so I was just interested to hear your opinion!

[@Magziesfuntime]

If you don't like using American cheese but still want a good melting cheese try Havarti or Munster as a substitute. They will get the job done.

[@ProtoCookswithChefFrank]

Agreed

[@moberlysquad67]

I’m so happy you have your own channel. Every video is so fun. “Grinding with petunia”

[@iamasquidinspace]

Frank joking about raising his own cow, a shout-out to Emily, "bacause I'm a savage"... 10/10

[@bernhardlangers778]

Frank, thank you so much for your work. I have done your pommes pallaison with a little twist and it was a very nice cooking experience. While a lot of folks like the simple things, I would really appreciate more classical french/Italian goodness on the complex side. Say hi to your spoontula for me ;).

[@meeplandia]

I'm totally trying this recipe the next time I'm doing my burgers!

[@NgYongYao]

I’m also the type who like cheese on the Bottom bun side, cos it is to prevent the sauce of the meat from getting into the bottom bun. If I add cheese to my hot dog, I add the cheese then the meat. It’s way better that way.

[@terribethreed8464]

I'm a bacon cheeseburger person & when it comes to my onions, I like a nice cold, crisp slice of red onion on my burger. I also love a sharp cheddar (it's sharp enough to give the zing but not mask the flavor of the beef like extra sharp would) & I really love good crisp sweet large coin sized pickles on my burger. The bacon has to be crisp but I don't like it hanging all over the sides of my cheeseburger, a little bit yes but not extremely long. It's almost like a BLT/Cheeseburger Lol. The crispness of the cold onion slice & cold sweet pickle coins, nice cold lettuce & crispy bacon is to die for lol. You can actually hear the crunch with each bite & all of your senses are involved in each bite. That's my perfect bacon cheeseburger. I'd love for you to make one then tell me what you think about it Frank. I also love a large slice of cold tomato with salt that's the same size of the patty so you don't have the mess of multiple slices of tomato that slip & slide all over your burger making a mess of your cheeseburger. Then it's mayo, catsup & spicy mustard & a cold, crisp piece of lettuce. I like your choice of bun, it's perfect for a bacon cheeseburger like mine.

[@christophertaylor5646]

Looks absolutely delicious! If you have not tried Annie's ketchup, I would 100 percent recommend ordering a bottle. I was a Hunt's ketchup man from birth, but after trying Annie's, I can't ever go back and I can taste whenever a ketchup has a lead off ingredient that is a sugar derivative. Love your videos!

[@raulfuerte5512]

Did no one else chuckle when he said "We're gonna start grinding with Petunia." Sorry Im just 22 but still juvenile. LOVE YOR WORK FRANK.

[@raulfuerte5512]

Oh wow I got a like from chef Frank. I’m grinning like an idiot! I have a question Frank. Baking soda seems like such an awesome hack for Maillard browning. Why don’t more chefs use it to brown meats more often?

[@pantognost]

“I might even raise my own cow”. I am chef Frank! But you can call me Chernobog. :)

[@akoilady9097]

Frank, Frank, Frank....no ketchup! Has to be mustard! LOL!

[@diannt9583]

Agreed!

[@robinbarrett1158]

And mayo. Mustard and mayo! Never, ever ketchup.

[@demoneyeslaharl]

Huh. You look and sound like that pro level chef I watch on another channel. 😋 In all seriousness, I like this version of burger as well. I'm gonna try that. Seems more straightforward than my usual method.