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-ch...
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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
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Pots & Pans
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►Made In Stainless Clad Set
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Knives
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Wagyu Tallow
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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.

[@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.

[@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

[@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!😊

[@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.

[@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.

[@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 😆 🤣.

[@ethanmyers9000]

The toss over the shoulder made my day!

[@brianburton1099]

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

[@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!!

[@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.

[@BonSkirmish1312]

Quality and American Cheese are oxymorons.

[@lesalbjerg5648]

@@BonSkirmish1312 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.

[@SmokinJoesPitBBQ]

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

[@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.

[@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!

[@donaldpruett852]

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

[@DArmstrongMedia]

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.

[@DArmstrongMedia]

@@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.

[@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.

[@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,

[@altongehringer9858]

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

[@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.

[@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)

[@_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?

[@brotherscoobs]

Fresh sliced land O' lakes white is the way to go...buttery,creamy,melty delicious

[@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

[@noahludford3667]

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

[@darrylpugh55]

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

[@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!

[@Keasbeysknight]

You and Joe making me want to make these!

[@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.

[@danieldotter6077]

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

[@slop101]

You need just a *tiny* bit of mustard on the bottom bun, and a couple pickle slices. That really rounds out the burger and adds an acidity/tartness that it needs to hit all the mouth's flavor centers. Also, potato buns work best with these onion smash burgers - they take best to "steaming" and take in a lot of the onion "steam".

[@davidbuben3262]

I say don't worry about it. Duncan Oklahoma here. c1960s. Since then my large circle of family and friends have been enjoying onion burgers with lots of yellow mustard. It really is traditional. As is adding pickles. As is not adding mustard and/or pickles. That's about it though. Anything else would change the profile too much. Like avocado and fried egg on a BLT.

[@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.

[@MASTERoQUADEMAN]

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

[@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.

[@handsoffmygunmf6750]

As an Okie, I think your Texas smash burger is better than ours. Nobody here is smart enough to make our own buns lol. That homemade bun was impressive.

[@OkieAllDay]

You don't sound like an Okie

[@frieza1679]

You earned my subscription with this video.

[@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.

[@maximuspizzarius1782]

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

[@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.

[@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

[@michaelcoulter1725]

Brisket and Chuck nice combo for a burger and as a burger connoisseur myself I can tell you Chuck and brisket are a great combination

[@benjaminm4702]

With your brioche dough if you prove for 1 hour normally, stretch and fold then 2 hours in the fridge, when you come to shape your buns the butter will be hard. This makes it a lot easier to work with and you will have have lighter fluffier buns.

[@TailEndCustoms]

Sorry I gotta have swiss and shrooms on mine. 😂

[@Malcopme]

The best bourbon I've ever had is E. H Taylor Single Barrel. 10/10, highly recommend.

[@darkgreen9098]

I love how the pup always gets a taste!

[@NighthawkCarbine]

El Reno OK is the HOME OF THE ONION BURGER. Sid's Diner, Roberts Grill, and Johnnies Hamburgers & Coneys are within 2 city blocks of each other. All are good. My preference in order is Sid's...Robert...Johnnies. I hit each one at least once or twice a month.

[@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.

[@philliptalksthewordofGod]

I make these over here in Australia but I add sauce to mine, I mix whole egg mayo and mustard together with a pinch of salt, and to be healthy I ass a little iceberg lettuce on top.

[@andylong6589]

that grinder is a work horse.

[@SmokedReb]

This burger is everything right about America.

[@ourlifeinwyoming4654]

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

[@danifem]

Totally burned onions, “wow what a beautiful crust “

[@JW-rg6rg]

Seasoned

[@knaustalgia]

Okie here, add grilled jalepenos, bacon and mayo and it's perfect. Well done!

[@garryhammond3117]

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

[@aintgonnahappen]

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

[@shawnfarquhar2434]

You can see doggo sneaking around in the background-he knows what's up.

[@Senshudan]

The joy in this vid is infectious...

[@sjinzaar]

The bottle whiskey standing on the hot flat press at the end of the video is freaking me out. hahahahaha

[@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.

[@bdonlazy]

I love onion burgers and I love Still Austin.

[@b-radkisuke8773]

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

[@soloindustries1260]

I just made these via George Motz and Burger scholar video. They truly are absolutely delicious. My favorite burgers right now

[@longplaylegends]

My only pushback is that to stay with the spirit of the burger, you have to use the absolute most trash bread you can find eg Walmart generic burger buns lol. Man, I am so excited to cook a bunch of these in a couple days, it's gonna be good!

[@williampenn7604]

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

[@NathanHarrison7]

Looks amazing. Ever since my wife and I happened upon Oklahoma depression burgers, AKA onion burgers, during our cross country move to NJ, it’s the only burger we make now. Subscribed.

[@jensschreiner5351]

I know the Oklahoma with pickles and mustard, but I'm guessing they're good without too. Yeah I guess on the height of the recession the pickles and mustard were scarce, but I feel they make a good addition

[@davidbuben3262]

I'm an Oklahoman and I approve this of this message. Most Okies have to have sliced pickles and yellow mustard. It's a must! Ard.

[@Doc6mm]

Agreed

[@CalvinL.Stevens]

Just bought a meat grinder extension for my kitchen machine bc of this video. Can't wait to test it.

[@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.

[@Iloveyoutube11]

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

[@portabletankmfg1]

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

[@robertbelliveau6608]

Hey Chud hola from San Antonio. Had a family member that was actually singing Still Austin's praise on Saturday, said he was suspicious they might be repackaging Kentucky whiskeys, it was that good. Ill have to give it a try. I'll be sitting here patiently waiting for my invite to come and have some of these burgers, bro I'll bring all the sides and booze

[@michaels4883]

And if you don't like American cheese, let me know in the comments. Love that engagement. LOL Classic! Been using Kraft Deluxe (not individually wrapped) and is the best American cheese I ever had. Will now have to try the HEB brand! We finally have a couple up here in the north Dallas area.

[@davidbuben3262]

Same. It's way better than the original.

[@miguelserna793]

The H-E-B deluxe version is on par with the Kraft deluxe version. They’re both really really good and my preferred American cheese.

[@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

[@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.

[@vaughnprecision]

Those are my absolute favorite burgers to make

[@richardlawton9873]

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

[@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.

[@dailyfermentations7197]

Haven't read the comments, but I might have some Brioche advice. You should try developing the dough a bit more before you start adding butter. Cubing cold butter also helps with the inclusion of it into the dough. I'm a bread guy, you did everythings else beautifully.

[@michaelduncan2759]

The straight rye will go with brisket really well.

[@jmunny7496]

Need a Motz Chuds collab!

[@jvf7762]

I don’t have a chud press so I do these a slightly different process. Pad of butter down onions down for a few seconds burger ball next, smash into the onions give it a bit give it a flip pile the onions on top then pile on the cheese.

[@cgfl4144]

Did it like yours first...delicious. BUT then I did my next one with a layer of bacon between both patties...next level!!

[@chichibangbang3667]

Back when I grew up in Pasadena, CA, a restaurant called Two-Heys made an onion burger, but called it, the "Stink-O Burger." Didn't know it had roots in Oklahoma.

[@alvkrokensjakt1009]

Here in sweden we got a new cheddarcheese for burgers from a dairy called Väddö. They got 4 different kinds. Regular burger mmcheddar cheese, matured cheddar cheese, trufflecheddarcheese and pepper jack cheese.

[@ayost62]

These are like the high class version of white castle sliders 🤣🤣🤣. I don't really like onions but these I really wanna try!

[@NoFace-Killah]

Basically White Castle but really good

[@Duschbag]

White Castle has NEVER been about quality... They're a tasty late night snack that will haunt you the next morning. 😧

[@Michael-yt3wz]

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

[@rld1278]

I always use the deluxe American slices, they hold up better for burgers by not melting most of the way off and just tastes better to me. Even dollar general has a deluxe American that tastes good. Just recently discovered brioche buns, I can eat any other now. I'm going to have to try the onion burger, it looked awesome!

[@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.

[@mikeannand6127]

I love how Bradley slams the burger down between bites. I going to try this at the table without warning my wife. Wish me luck.

[@im4broke643]

Awesome catch shot at 14:35!

[@Cesium117]

Chudd, if you're a big fan of gin and haven't tried Waterloo Antique, I would HIGHLY recommend it. They're a Texas distillery and fantastic.

[@Docdug]

Boars Head American Cheese works! And yes, the first time I made these I did slice my finger tip off. My wife may have fainted. Anywho great video! Cheers Doc

[@maxpowers5055]

The whiskey mad me smile on the inside.

[@MrPink-uy6cz]

I used to live in south Austin and went to St.Elmo elementary. Pretty cool that you are close to where I used to be. Wish I could hang with you and munch out on all the things you make. They all look so delicious

[@mogwaii5669]

A good knife makes it look so easy.

[@muzaaaaak]

“You don’t need to grind your own meat,” but you should. The taste and texture is 1000x better than store bought junk. Oh, and then start to blend meats. Next level genius burgers.

[@bradyadams512]

Both you and Smokin Joe made this the same week. I have to try this. Thanks for the video!