Forward Sear the Perfect Hamburger Patty - Weber Kettle

[@erasamus1057]

I was with you all the way till you said your burger broke and you like them well

[@Viewtoagrill]

Hello eras amus. I knew I would get flack for the way I like my burgers. That is why in the video I tell the viewers when to take it off for rare, medium rare, medium, and medium well. I don't like the texture of rare through medium well burgers, I think they are too mushy... I do like my steaks rare or medium rare... but burgers... mediium well going into well is the right temp for me. Take care!

[@craigbeats1498]

@@Viewtoagrill I hear you on well done burgers but please don’t tell me that was package cheese 🤣😂

[@Viewtoagrill]

@@craigbeats1498 the American cheese is packaged the Muenster cheese was sliced at the deli.

[@craigbeats1498]

@@Viewtoagrill lol I thought so good video just found your channel last night.

[@gc2675]

@@Viewtoagrill Wonderful video! I also like my hamburgers cooked medium well to well done. With 80/20 hamburger meat, there is absolutely no reason not to eat them any other way IMO. They are juicy and delicious and without any risk of E. coli poisoning. Believe me you don't want that; I had the misfortune of getting E. coli poisoning by eating a medium rare hamburger and spent 6/days and 7 nights in the hospital. I have tried your method and the hamnurgers are absoutely 100% done, 100% tasty and 100% juicy and moist. No need to risk anything by eating a lesser cooked hamburger in my opinion! Keep up the great videos!

[@johnmclean5957]

Thank you so much for the clear and detailed instructions. I recently bought a weber kettle and am still learning how to use it. Your burgers look fantastic. Subbed.

[@Viewtoagrill]

Hey John! Thanks. I appreciate it!

[@MrU105807]

Love your videos I always manage pick up a tip or two on every episode. You're doing a great job.

[@Viewtoagrill]

Thank you Paul.

[@josuedepaz4282]

I've used this method and it works. Always get compliments.

[@Viewtoagrill]

great way to grill burgers

[@surfingonmars8979]

At first I thought this was a satirical, SNL-like comedy skit, because the guy is so serious. But he knows his stuff and I have become a subscriber.

[@Viewtoagrill]

LOL... yeah... no personality.. Former Army Instructor. Thanks for subscibing. I appreciate you.

[@surfingonmars8979]

@@Viewtoagrill NO, you absolutely have personality - so understated and concise. Love it. My wife is an aficionado of hot dogs - Hebrew National, Ballpark Franks, Nathan’s in Coney Island; even wagyu beef, which I personally find too rich - and the “how to cook hot dogs” was perfect for her to watch. Thanks.

[@Viewtoagrill]

Those were Hebrew National Hotdogs in that video. My favorite dog!

[@surfingonmars8979]

@@Viewtoagrill I agree. Love ‘em. The wagyu beef dogs from Snake River Farms are just too rich - don’t get me wrong, super high quality, but they don’t taste like dogs. I was raised on Nathan’s Coney Island - when I eat a dog I want to taste the gristle, chicken feet, sinew and saw dust! LOL. Just kidding, but I like HN the best.

[@backhandsandwich]

Yea, like that SNL skit with the anal retentive chef.

[@grandmastert01]

What a great video !! I just started grilling and this video has REALLY helped. You did such a great job with your step by step and explaining everything so thank you very much!!

[@Viewtoagrill]

Glad it was helpful!

[@Stratman5150]

Thanks for your videos. I can't wait to try your techniques. This summer I will be using my Performer since my gas grill went to BBQ heaven. :-) These sure look good and your tips will help me a ton. Thanks again!

[@Viewtoagrill]

I think you will like the results better as well. Take care and let me know how it turns out.

[@NoBSBeardReviews]

Just used your method for burgers tonight. Hands down the best burgers I’ve made! Family loved them as well. Thanks for sharing!

[@Viewtoagrill]

Hello Matt. That is awesome. Consistency is the key. Take care brother.

[@artemioquintero7866]

Thank you for this play-by-play on how to make hamburgers. I have a similar process. I usually make my hamburgers 5 1/4 ounces but I think I’m going to step that up in weight because they shrink and end up smaller than I think, I like your tip about making a heavier patty thank you!

[@Viewtoagrill]

I like my patty to be a little large exactly for that, they just fit in the bun a little better.

[@joegarcia9729]

Solid video! Followed it to the tee and the patties came out amazing!

[@Viewtoagrill]

Awesome!

[@jgtn5156]

Good job awesome technique. Thank you.

[@Viewtoagrill]

Thanks!

[@jefflebowski3784]

I’ve always made up my patties by hand without a mold. After seeing this I’m gonna have to try using a mold. Equal weight and equal thickness, makes sense that it would be easier to get consistent results. Good one Johnny. Thanks!

[@Viewtoagrill]

Hello Jeff. You may be my star student!

[@jimmyearp158]

Great video this morning. I was looking for your SPG mixture but wasn't able to find it in the description. Again another great video.

[@Viewtoagrill]

Thanks for reminding me Jimmy. It is there now.

[@madmh6421]

Near perfection. Great job!

[@Viewtoagrill]

Thanks 😊

[@johnbushur6080]

Elevating the fire starter under the chimney is a good tip! What was the genesis of the platforms that you use to set your chimney starter on?

[@Viewtoagrill]

The fire started stands… genius behind that… my dad. Not sure what made him think of that…. But he made 3 of them for me!

[@NoBSBeardReviews]

Well done! Gonna try your method soon.

[@Viewtoagrill]

Hello Matt. Good luck!

[@ClaytonOT]

I've seen a few cooks say that salting early causes the meat to stiffen up. Have you noticed any difference between salting before putting the patties in the fridge or salting them right before throwing them on the grill?

[@Viewtoagrill]

While the meat is in the refrigerator the meat will get cold and stiffen. Putting the meat on the counter and letting it relax will allow the meat to losen and get soft again. Watch my 8 mistake when grilling steak video. There is a part in there where I talk about letting a steak relax.. same concept.

[@robertourban6003]

Hi Johnny, Awesome video as all the others you shared!!! I’m Learning a lot, I’ve just bought a weber kettle (my first one) few weeks ago and I’m watching all your videos for Learning the techniques and the tools to use. Just a comment, I’m from Italy and we are not used to dress the meat too much, so I’m just changing a little bit that, using different spices and sprizzing with a mixture of white wine and vinegard, but this is just matter of taste! Anyhow great job, Keep going Ciao Roberto

[@Viewtoagrill]

Hello Roberto! Welcome to my channel. Spritzing with white wine!!!! That sounds incredible! I need to do that!

[@DaymonQualls]

Perfectly done, Johnny!

[@Viewtoagrill]

Thanks Daymon!

[@brianveestrom6784]

Lovin' the burgers. Great save with the broken burger, I just eat them at the grill. Have a great holiday July 4th weekend Johnny!

[@Viewtoagrill]

Hello Brian. I had to have 3 left over burgers or els I would have done the same. Take care!

[@alinalopez8135]

Me too

[@sharontuckerlewis7325]

Can you provide a link or more information on the patty mold you use. It looks like ceramic.

[@Viewtoagrill]

I got it here: www.etsy.com/shop/RobLindsayPottery?ref=nla_listing_details it does not look like Rob has any on the storefront at the moment. You might have to send an email and request it.

[@konacowboy]

Awesome looking burgers!!!

[@Viewtoagrill]

Thanks KC!

[@chrispelletier3661]

Fantastic tips!!

[@Viewtoagrill]

Thanks!

[@fredwiley3731]

The ultimate how to on hamburgers !. They look delicious. I have a mold which I use but lately I have been buying 1/3 pound patties from Walmart. It is the organic beef in the vacuum sealed packs. $6.47 a pound,, Johnnie, thanks for not using that annoying back ground music, too. We can hear everything you say, From Free Florida, I wish you and yours a Happy 4th of JUly.

[@Viewtoagrill]

Hello Fred. I tried using background music but it is way to difficult to get the volume lever right.... and everyone really has thier own taste in music... so... I don't use it anymore. I hate to admit it as a proud Texan... but I think you guys have the best Governer in the US. Take care Fred.

[@Viewtoagrill]

Hey Fred. I am hoping you are doing well after the storm. Take care.

[@MrMnmn911]

Hi Johnny! Nice looking patties. Happy Independence Day!

[@Viewtoagrill]

Thanks!

[@TheRydog61]

Thanks for the Rub Recipe.

[@Viewtoagrill]

You are welcome Rydog!

[@mickey533]

Those burgers look perfecto!

[@Viewtoagrill]

Hello Mickey. Thanks!

[@rustylamb3421]

I am probably cheesing them before they leave the hot zone lol great job explaining the basics

[@Viewtoagrill]

😂 Hey Rusty. I have seen the pictures of the rare burgers on your Instagram and thought if you when making this video. We all like them different for sure!

[@howardbarlow578]

You've presented a lot of good info, Johnny.

[@Viewtoagrill]

Thank you Howard. I appreciate that! Take care.

[@TroyCenter]

I kept watching for another minute and thirty seconds. Then it was done! Mmm looks good. I wish hamburger was cheaper.

[@Viewtoagrill]

Hey Troy. Yeah… everything is so expensive.

[@robertbenavides3899]

Shout Out #From South Texas #Awesome Cook :)

[@Viewtoagrill]

Hey Robert! Thanks!

[@kobiespa1808]

Hi Johnny. Great channel and content! I’ve always done burgers wrong where they end up burnt or too dry. Can’t wait to try it. I’ve had luck with smash burgers on the griddle and generally turns out great. Do you prefer burgers on the grill?

[@Viewtoagrill]

Thanks. Yes I prefer them grilled. The grill is my first choice for just about everything.

[@rfbead321]

Excellent process and video. It looks to me that there are less flareups compared to the reverse sear method. Thoughts?

[@Viewtoagrill]

Less flareups because the lid is closed... but to be honest, I don't mind the flare ups.

[@orangevol54]

Johnny great video, but I'm curious why the 1/4 turn? Unlike a steak...I don't go for grill marks on a burger. Thanks.

[@Viewtoagrill]

I like the 1/4 turn for the little black char marks from the metal grates. I am not trying to create the cross markings like you would for a steak. Those little markings add flavor. Great question.

[@Trumpetmaster77]

great looking burger brother!

[@Viewtoagrill]

Thanks!

[@danielploy9143]

Bravo Johnny. Looks good…

[@Viewtoagrill]

Thanks Daniel.

[@BehindtheGarageBBQ]

Looking good Johnny!! I'm craving a burger now!😁 thanks for sharing brother, have a great holiday weekend, you all stay safe!👍🍻👊🇺🇲

[@Viewtoagrill]

Thanks! You too! Take care Criag... and good luck in the contest!

[@BehindtheGarageBBQ]

@@Viewtoagrill thanks brother!😁👍

[@michaelmartinez9382]

Great video but does giving them a 1/4 turn do anything other than giving the burgers crosshatch grill marks?

[@Viewtoagrill]

Hello Michael. The 1/4 turn will give them the cross mark and l feel like it gives a chance to cook a little more evenly in case there is a hot spot under the patty.

[@MrMnmn911]

Hi Johnny! Delicious looking burgers. Happy Independence Day! 🎉🎇🎆🇺🇸

[@Viewtoagrill]

Happy Independence Day!

[@Medsas]

in the other vid you’re using reverse sear for burgers, which technique is better?

[@Viewtoagrill]

I actually like this one better for larger crowds because I can rotate them off the grill... if I’m just grilling for my family then I’ll use the reverse sear

[@tdtommy196]

Thank you for doing a video with the weber baskets set up for 2 zone instead of the slow n sear! I feel like a everyone on youtube has been given a slow n sear and thats all they ever use. Drives me nuts because I refuse to spend $150 on one. That's almost half the cost of a perfomer.

[@Viewtoagrill]

Hello Thomas. I will say that I do love my slow n sear and I actaully bought it.... both of them. I have recognized the need to do videos without it from viewers like you who leave comments like this, that is why recently I have not been using it in videos. Thanks for watching, I appreciate the support. Take care.

[@victorbenner539]

Forward sear hamburger patties? OK. Your mentioning of leaving the patties a little loose is interesting, never have I heard of this. I believe it has merit. I've not had great success with the thumb imprint method. Personally I have felt it helps to just not make the patties to thick to begin with. Great video Johnny, have a great 4th of July.

[@Viewtoagrill]

Hey Victor! Have a great Independence Day!

[@victorbenner539]

@@Viewtoagrill Hey Johnny, I just finally purchased a lodge cast iron pizza pan. I'm looking forward to seeing how well it works as a griddle this weekend in one of my kettles. Plus try making my first smash burger and a few other things. I think you and I talked about one a few months back. I do wish it was 20", that works perfectly in the 22" kettles. Later. 🍕🍳👍

[@EdgarCastillo-sc3ec]

I’ve followed the method but the burguers had a bitter smoked flavor. I thinks it is due to the fat drippings falling to the charcoal but I see you don’t have this problem. Do you have any suggestion? Btw love your channel

[@Viewtoagrill]

Are you sure the charcoal was fully lit when you grilled. Also, how May patties were you searing at once?

[@EdgarCastillo-sc3ec]

@@Viewtoagrill I think so. I started grilling like 15 min after they started to get white. I only had 2 patties

[@Viewtoagrill]

Were you using Kingsford charcoal? I only ask because I bought a 2 bag bundle from home depot and I noticed a "different" taste after using it... I thought it was just me and used it again... and the same taste.... not a bad taste, just not a clean taste. I am even going to do a video about it to see if others have noticed anything different about kingsford.

[@EdgarCastillo-sc3ec]

@@Viewtoagrill yes, I had the issue using Kingsford. I will try a different brand then

[@Viewtoagrill]

I need to make that video... I still have one of the Kingsford bags from that 2 pack. I noticed how thick the smoke was coming off of the coals when I was lighting them up in my chimney starter... Get B&B if you can.

[@danielploy9143]

Whataburger looking good.

[@Viewtoagrill]

I love whataburger…

[@danielploy9143]

@@Viewtoagrill yea, but yours looks and most likely tastes better.

[@enviping]

no cross section?

[@Viewtoagrill]

Not in this video.

[@kx4sam]

Awesome. Are you an engineer?

[@Viewtoagrill]

😂… 👩‍💻 software developer

[@Nickcoasttocoast]

whole lota yappin to make a simple burger

[@Viewtoagrill]

Thanks for watching!

[@rocket4602]

Hello VTG, great presentation. I do like a medium rare burger but only because well done burgers are dry and mealy. Your version seems to retain the juiciness. Will give it a try. I do have a question concerning the Citrus Safe grill cleaner, however. Doesn't the cleaner leave a chemical residue that can transfer to the meat? Thanks, rocket

[@Viewtoagrill]

I have never noticed any odd flavor from citrusafe. The label says non toxic and biodegradable. You notice I scrub and wipe it off.

[@rocket4602]

@@Viewtoagrill thanks VTG

[@dwaynewladyka577]

Great tips here. I like my burgers cooked through, that's my preference. Hope you have a Happy 4th of July long weekend. It's Canada Day today. Cheers, Johnny! 👍👍 ✌️

[@Viewtoagrill]

Hey Dwayne. I like mine cooked through as well. It’s a texture thing. I do like my steaks rare or medium rare but I like a cooked burger.

[@dwaynewladyka577]

@@Viewtoagrill For me, in relation to the burgers, it is a concern about food safety. With steaks, I like mine with pink in the middle. That's fine. Cheers!

[@micah3210]

For those particular family members that you strive to please and insist on no pink - do you have any recommendations? Another min and 30 seconds, or maybe probe to a certain temperature. What say you Johnny?

[@Viewtoagrill]

Another minute and 30 seconds should do it. You can also tell when the juices run clear… no cloudiness at all.

[@backhandsandwich]

I appreciate the video, but it seems like too much. I just form the patties and cook them on high heat, and they always come out perfect.

[@Viewtoagrill]

Thanks for watching. I probably do pay too much attention to detail but Drill Sargent used to tell us to pay attention to detail. lol 😂

[@billmitchell7731]

Like number 121 my friend 👍🏻👍🏻👍🏻

[@Viewtoagrill]

Hey Bill! Thanks!

[@billmitchell7731]

@@Viewtoagrill 👍🏻👍🏻👍🏻

[@maximusdesimus1943]

Record your final videos at 1.25x playback speed, trust me. You're a slow talker, nothing wrong with that, but you're losing some of us while you're seemingly droning on.

[@Viewtoagrill]

Yes I am a slow talker. Believe it or not I have sped up a bit. 1.25 does take care of it though. I watch most videos at that speed myself.

[@redbone7040]

👀🔥😋😋😋😋😋😋😋😋😋😋😋😋😋💯

[@Viewtoagrill]

🤘🏽🤘🏽

[@jaynestoecker5253]

you have know idea what you are doing

[@Viewtoagrill]

Hello Jayne. I guess that is one way of saying it.

[@johnmiller4282]

I will never follow your complicated directions to grill a simple burger and mine will be better

[@Viewtoagrill]

This is easy stuff John. I make detailed videos for the beginner. I don't think you will be interested in any of my other videos because I often put extra detail in all of them. Take care John.

[@nemesis8657]

way to much work for a cheeseburger

[@Viewtoagrill]

Nah... not work if you enjoy doing it! Enjoy your McDonalds!

[@madomad5864]

Way to much work for burgers

[@Viewtoagrill]

Nah.

[@hangonwhat]

I think it was a good demonstration. His attention to detail shows his passion.