This Burger is Worth All The Hype! | Chuds BBQ

Thank you Still Austin for supporting the channel and sponsoring this video! Check out their line of Texas made products here - bit.ly/sawc-chudsbbq
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ChudsBBQ.com
Insta: chudsbbq
Brioche Burger Buns
110g milk - warm to 90F
10g yeast
450g flour
14g dough conditioner
50g sugar
8g salt
1 egg yolk
2 whole eggs
230g butter, softened
►Full list of things I use and recommend:
www.chudsbbq.com/affiliates
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Pots & Pans
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►Made In Stainless Clad Set
madeincookware.pxf.io/9Wmxn0
►Made In Carbon Steel Set
madeincookware.pxf.io/jWNDQv
►Made In Wok
madeincookware.pxf.io/7mELnr
Knives
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►8" Chef’s Knife
madeincookware.pxf.io/x9eXrd
►6" Nikiri
madeincookware.pxf.io/5bWmy9
►Boning Knife
amzn.to/2zRXeZu
►Bone Saw
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Meat Processing
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►Meat Grinder
bit.ly/3iLUPCE
►Sausage Stuffer
bit.ly/36zBfXX
►Meat Mixer
bit.ly/3JS66NJ
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
weberinc.sjv.io/BX9obL
►Chamber Vacuum Sealer
bit.ly/3uEoQtx
►Sous Vide
bit.ly/3JNcR3j
►Toaster Oven
breville.oie8.net/x9jY6A
►Deep Fryer
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►Vitamix Blender
www.tkqlhce.com/click-1007817...
►Kitchenaid Mixer
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►Food Processor
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
shopchuds.com
►Fogo Charcoal
www.fogocharcoal.com/?ref=iog...
►Wagyu Tallow
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►Dough Conditioner
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►High Temp Cheese
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►Pink Salt
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►Sodium Citrate
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►Hog Casings
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►Sheep casings
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Small Cooking Tools
_________________________________________
►Pepper Cannon
www.mannkitchen.com/chudsbbq
►Instant Read Thermometer
www.thermoworks.com/Thermapen-...
►Flame Thrower
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►Fire Blower
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►Cold Smoke Generator
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►Injector
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Paper stand
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►Cutting Board
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Welding Tools
_________________________________________
►Blowtorch
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►Welder
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►Angle grinder
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►Grinder Blades
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►Chop Saw
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►Pipe Level
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Camera Gear
_________________________________________
►Camera
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►Camera Lens
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►Tripod
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►Drone
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[@ChudsBbq]

Thank you Still Austin for supporting the channel and sponsoring this video! Check out their line of Texas made products here - bit.ly/sawc-chudsbbq

[@davidbuben3262]

Looks great! I grew up mostly in Duncan Oklahoma, back in the 60s on a small farm. On the rare occasion mom and dad took us six rowdy kids to a burger joint, we usually ordered onion burgers. Guess what? They always had mustard and sliced pickles. 🙂 In fact, every time we go there from Alaska to visit family, we get onion burgers and they still serve them the same, but now it's on request.

[@markkilborn512]

They got one customer from sponsoring. I’m going to suggest them for the next time my team at work goes out for drinks. Thanks for the rec!

[@zaybls]

Do a Detroit Style homemade Coney Dog!🙂

[@emmittbishop4783]

My favorite grillin channel by far.

[@gregjones3660]

That’s an Oklahomer T.T. Twister.

[@bryanosborne3853]

Bradley just gets it! So intuitive! Not complicated, yet real cooking. Maybe a little bit prescient as well . . . he started to eat the burger, and, with my mouth watering, I thought: "I would put a couple slices of pickle on it!" He immediately said he thought it could use a pickle or mustard, but nah. Right before the "Official Taste Test (OTT)" I thought: "That dog should not have onions! Not good for dogs!" He then said "My dog can't have onions, so . . ." Amazing.

[@donaldpruett852]

Your dog is the luckiest dog alive to have you to cook for him/her.

[@ivandrago9140]

That chuck roast was beautiful looked like Wagyu

[@johnhowerton8241]

I noticed that too

[@passatB5turbo]

Agree, I wouldn't put it into burgers ;)

[@rmcphail2007]

Yeah as good as those burgers look I would never use something that well marbled for a burger.

[@chronicmango]

Shout to both Still Austin and you for making the collab happen! I hope it’s a good arrangement for both of y’all!

[@littlemax2012]

Seems like you need to use double the onions versus what was used in the demo. The origin of this burger was usage of onions as a way to stretch the meat. The one you made, I’d eat it for breakfast lunch and dinner though!😊

[@atx0025]

Where's the t-shirt with the taste tester catching a bite with an over the shoulder, no-look, bourbon sipping Chudd? I'd wear that 😆 🤣.

[@brianburton1099]

Dude the homemade buns level up your burger game almost as much as home ground meat.

[@kevinstarks1]

love everything chud.... Im restaurant owner so I understand! You do you, keep blowing up the bbq game, correctly and with authenticity!! My only issue is, I can't convince my wife that $425 is a rational price for something I think would make the best burgers she's ever eaten. I'll still enjoy your content though, and will keep watching/learning from you

[@DetroitBarBQ]

These are the only kind of burger I make these days. Here in Detroit, there are a ton of "hole in the wall" places that make these. We call them sliders. We places that have been around since the 50's that are still open to this day, still making the slider.

[@ethanmyers9000]

The toss over the shoulder made my day!

[@altongehringer9858]

I've been cooking these. Love them. Burger, onion, cheese, bun. Perfection.

[@SmokinJoesPitBBQ]

I guess this video makes us onion bros. Dear Santa, all I want for Christmas is a Chud Press.

[@allieandbo]

THAT is how it's done folks. Notice those super dark onions and that heavy sear....if you're not getting that with your onion burger, you're just not doing it right. And steaming the buns over the patties are a must. Well done Brad. And I love the over-the-shoulder burger toss while sipping the rye...lol.

[@benjamincobb4168]

So glad you got sponsored by Still! I love their stuff! Gonna have to give this one a try after both you and Lagerstrom have made videos about this burger,

[@garryhammond3117]

I've made a bunch of these and LOVED them all! - using toasted store-bought brioche buns - Thankd Brad! - Cheers!

[@Thomas-cc1lj]

I've always seen it with onions above and below the raw meat ball when it is initially placed. That said, the way you did it looks like it adds a better crust to the initial bottom side of the patties.

[@henry3435]

Howdy Chud, I’ve made brioche with smoked beef tallow a couple times- direct substitution. It was awesome! You can also use mayo, which I haven’t tried, also a direct sub. (read about it modernist bread). Can’t speak for the mayo, but I’d highly recommend the tallow ones.

[@stevenstallabrass3819]

What an absolute bell end!!

[@Keasbeysknight]

You and Joe making me want to make these!

[@IanRobinett]

I was blessed to meet this burger where it was developed in El Reno, and it is truly a special American, iconic, burger. So simple, but so flavorful and just... Mouthwatering.

[@darkgreen9098]

I love how the pup always gets a taste!

[@noahludford3667]

Looks like a real version of what white castle is trying to emulate

[@MASTERoQUADEMAN]

First sponsorship I have actually watched. Not gonna lie m’guy

[@SmokedReb]

This burger is everything right about America.

[@_portsmyth]

I 100% understand your excitement about this - literally life changing when I ate my first one. The Oklahoma Onion Burger has no right being as good as it is for how simple it is. Truly greater than the sum of it's parts.

[@stuartdollar9912]

Beef. Lots of onion, cheese, and a nice bun. What more do you need?

[@vaughnprecision]

Those are my absolute favorite burgers to make

[@TheJodo2010]

Whenever I see or hear that the Chud press being used I know it’s gonna be a great day and a great recipe

[@WayAlpha101]

Some people will say those onions are burnt, and all I gotta say is I also like the taste of burnt onions mixed in. xD

[@b-radkisuke8773]

That chuck roast marbling was no joke best I've seen😮

[@sashsydfreak13bpp]

Absolutely amazing!!!

[@Michael-yt3wz]

Amazing as always. Thank you for putting me onto the Martin's Buns. Best buns on the market.

[@Jmike12345]

I’m in okc. It’s traditionally with good pickles and mustard. On the bigger patties “bevel” the edges to be lacy. They crisp up. I’ve only toasted the bun on the grill then assembled, gives the bun a crispy texture inside. A “greasy” grill surface helps as well. These are not diet food. lol.

[@Senshudan]

The joy in this vid is infectious...

[@portabletankmfg1]

This is my family’s favorite way for me to cook burgers now. Not much else can compare.

[@47buckeddy]

made onion burgers last night...wife can't have dairy so she got the vegan plasti---I mean "Cheez", I had some mild cheddar since I don't love American and it wasn't in my house (I'll do better, I promise). Grinding the chuck yourself is crucial, even if you have a hand-crank grinder it's worth the effort. Thanks for the vid Brad!

[@DanWaters]

“I hear they sell ground beef at the store, I’ll have to look into that” hahaha nope grind up whatever is in the freezer! And 100% on the American cheese. It’s just so MELTY!

[@lesalbjerg5648]

I agree with you 100% There is a big difference between high quality American Cheese and the average run of the mill stuff! One where high quality really makes a huge difference.

[@benskinner1713]

Quality and American Cheese are oxymorons.

[@lesalbjerg5648]

@@benskinner1713 Bon I used to think that until my wife bought some high quality Organic American Cheese. So creamy with no "plastic" taste. Almost didn't try it. It made a believer out of someone who would never eat American Cheese.

[@soggycereal16]

Love your content, thanks for taking the time and effort to upload :)

[@cjonesufc]

I saw a clip somewhere that a sushi chef decided to add a burger to his menu. His final touch was to light some used chopsticks on fire and then place the burger above them in a steel pan with a cover to infuse the burger with a natural smoke. These look like that’d be an incredible optional touch.

[@cliffmeyers8532]

Looks delicious as always. Bought the Kitchen Aid and the 1.5hp Meat your maker grinder after watching your videos. After grinding some meat for sausage I wish I had gone with the 1hp, which seems is the one you use the most. Love the burger videos lately, keep it up.

[@ArmstrongMedia]

As an Oklahoman who originates from El Reno (home of the Oklahoma Fried Onion burger )this was masterfully done. You keep everything interesting and homegrown you sir have earned a subscriber ! Well done! The original onion burger included mustard and pickles, no cheese.

[@pierrelindqvist7726]

I have not been in the US but I do watch George Motz(might've effed up the spelling here!) and of all the burgers he has ever shown the original OK onion-burger is my favourite. I do not, yet, own a smasher and cook my burgers in a pan. But the idea, the simplicity and the combination of meat, bun, onions, pickles and mustard is just genius. I will not cook my burgers any other way from now on. Okay then, my wife still gets her greasy cheese and bacon-burger. Only thing I've added to my burgers is a bit of ketchup. I have changed buns to a pretzel/brioche bun.

[@ArmstrongMedia]

@@pierrelindqvist7726, the fantastic thing about the Fried onion burger is that you can add items to it to make it your own. Im a bacon, and cheese with fried onions myself. Also, Motz frequents here often. In fact, he just recently created another episode in El Reno featuring a few different Oklahoma burgers.

[@mikedove7062]

A master brioche master who just recently started to sell his buns commercially said the secret to the proper implementation of the brioche is to toast the cut side on flat surface with mayonnaise. As you would a grilled cheese. (Without browning outside of bun for roll integrity)

[@stefanb18]

I'm pretty excited to watch this one. My fave burger. Great way to start my day

[@Stan_L]

Great video! Thanks for sharing.

[@johnbeard7404]

Excellent. Thank you.

[@dougbrown3191]

You are the MAN!!! I'm going to make those buns for sure. Great video!!!!!!!!

[@darylgauck8277]

Made these onion burgers and buns last night for the win - they were a massive hit!

[@davecarr5892]

Another great video, thanks. I wonder if you’ve considered a video series dedicated to the baking of buns, sandwich rolls, and loaves. You could cut in the footage of what great meats you’ve cooked that go with them but focusing on the bread. Then with leftover bread, you could make a bread pudding on your pellet smoker.

[@ajvot71]

That is burger perfection.

[@richardlawton9873]

Fantastic. Entertaining as usual and… I’ll have too try it. Thanks for sharing.

[@jmunny7496]

Need a Motz Chuds collab!

[@danieldotter6077]

I don't think i've ever seen such a good looking chuck roast.

[@ourlifeinwyoming4654]

My life will never be the same after watching this... Spectabulous!

[@lucianobreginski2533]

You are the GOAT. I'll be doing a bbq road trip around Texas soon and you are on my schedule for sure. I know you don't have a restaurant but you are a legend.

[@Mike-1965]

I love your enthusiasm, and the burgers look damn good.

[@Adderadderadder]

Wow. those burgers. i'm speechless. fantastic video.

[@ChiSoul]

That looks so good! 🤤

[@jessiestandridge245]

Hey guys, just a quick "pro-tip" for using a meat-grinder. Use a couple of slices of bread to push the last of the meat through, bread is cheaper than meat.

[@frieza1679]

You earned my subscription with this video.

[@markwindholz816]

Love the bourbon add. I've been into collecting and tasting bourbon for the last 10 years. A little hint for you to try, when eating smoked brisket or beef ribs like Dino ribs, Rye Whiskey is the best. They go together very well. Try it sometime and let us know what you think. I'm in Houston now, but I have lived in Tulsa for 15 years. Oklahoma lays claim on the onion burger, but Kansas has also had onion burgers. One in Salina has been in business since 1922. Last year they celebrated their 100 year anniversary. Great video as usual.

[@thomasmarcussen7549]

Looks like something I gotta try out this weekend.

[@darrylpugh55]

Pepperjack, provolone, Bleu, cheddar are my go to cheeses on my burgers!

[@jasonanker3120]

Absolutely hilarious and YUM

[@Iloveyoutube11]

Loved off St. Elmo years ago. In Wimberley now. Love the channel!

[@MtnManTom1]

That looks TASTY ! 🥲😋😋😋

[@bdonlazy]

I love onion burgers and I love Still Austin.

[@dynamike5651]

The whiskey steam blew my mind!

[@aintgonnahappen]

Those look incredible. Very jealous of your burger smasher thingy.

[@andylong6589]

that grinder is a work horse.

[@TheICEBOX32]

I’m glad your making and tasting food for science. Awesome

[@williampenn7604]

I gotta hand it to you, Brother. You’re pretty darn good!

[@im4broke643]

Awesome catch shot at 14:35!

[@jeffreytaylor4464]

We had something like that on Mud Lake, Fresh Beaver meat and local green onions turned into Burgers on fresh Fry Bread. Mmm mmm 😋. Takes me back to my childhood.

[@paulpowell9579]

Another great vid Bradley

[@chrissanders2043]

Definitely making this tonight

[@gregmojher4912]

Another Chud Masterpiece!

[@58limited]

Yep, whether or not I make the buns that is the only way I do a smash burger. So simple yet so good!

[@bstmydd]

love your channel and being an Okie had to ensure i watched this video. Love that our burger is blowing up. Do try adding some grilled jalapenos to the burger though, its next level.

[@sniktripn7217]

I'm going to have to make this now looked awesome

[@DarthLoganXV]

As a professional chef…nothing beats American cheese on a burger…go to your local deli and get some sliced up…honestly not really any more expensive than that Kraft stuff

[@victorstone9051]

Looks so good...my heart thanks you:)

[@wudchk]

I definitely need one of those presses. Now I’m thinking about making one.

[@KnowPorcelain1]

Love the local connection, the whisky maker gets his grain from the farmer, the spent grain goes back to the farmer perfect, spoilt it with the US Cheese IMO. but nothing better than a good US burger (brit by the way, going to have to visit Texas more often). Love the Chuds channel, it makes UK BBQ so much better.

[@keithkamps77]

IMO All burgers should be classified as their own food group.

[@Zaral7]

Those steamed hams look fantasteick.

[@davidbuben3262]

Hey Bradley, Duncan Oklahoma here. c1960s. Feel free to add yellow mustard buddy. That's how the Okies in our large circle of family and friends had to have 'em. Bunch of farmers, fabricators, and ranchers. Rodeo's and high school football.

[@gregwilcox8347]

Looks yummy!! My favorite burger has Swiss cheese, bacon, and grilled onions.

[@Emanemoston]

Thanks for the video.

[@thegreatone-australia1851]

Hell of a vid - no BS and to the point - thanks.

[@markseelhammer]

Recommend using higher protein bread flour for these high fat content brioche buns. The higher protein is needed for gluten formation since the high butter content thwarts that if using general purpose flour. This is why you ended up with dense flat buns. Substitute in King Arther bread flower and you will be happier with your Brioche buns. The high protein bread flour will yield nice fluffy chewy and buttery brioche bun.

[@thisoldbelair]

Dude the Oklahoma onion burger is a favorite of mine. Can’t go wrong 👌🔥

[@Ohmslaw1]

How about an smoked Italian beef sandwich or some more German recipes? LOVE the content and making some of your recipes for my family. Always a hit. God bless and keep em coming.

[@1badphisch]

One of my best selling burgers at the local breweries (eastern Va.) I also top with home made BBQ sauce for those who want it. Great video as always

[@maximuspizzarius1782]

Damn good idea to flatten the paddies with the onions.....cool. Thanks. Every day I learn something new, is a good day.

[@dwprado25]

Another great vid! 🍻 cheers!

[@mogwaii5669]

A good knife makes it look so easy.

[@williamfrazer8691]

Looks awesome.

[@handle67574]

Love the sounds effects....boop!

[@deanmason3465]

Dude, those burgers look crazy good!

[@TheWeightRock]

Big fans from Austria here! If you ever need good music let us know!