Making In-N-Out Burgers At Home | But Better
Starting episode 5 of But Better off strong with the best fast food burger In-N-Out at but of course.. better. We pulled out all the stops with homemade buns, the best burger sauce, griddled onions, you know... the works.
Recipe:
My Favorite Burger Skillet:
Pyrex® Prepware Glass Measuring Cup:
KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl:
Pre-Seasoned Cast Iron Skillet - Utopia Kitchen (12.5 Inch):
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How to Make Perfect Charcoal Grilled Burgers
Nothing says summer grilling like a char-grilled burger, and we're showing you start to finish just how easy mastering great burgers over our all-natural mesquite hardwood can be.
We're setting the grill up for a 2-zone fire and using American wagyu beef today for an amazing Cowboy-approved cheeseburger. Loaded with our Range style bbq sauce, and all the classics - we're showing you how to make the perfect char-grilled burgers!
What you need:
2 lbs ground beef
1 tbsp minced garlic
2 tbsp Jack Daniel’s® Steak Seasoning
1 tbsp Isaac Toups Heat Wave from Spiceology
1 tsp Olive Oil, if needed
Salt
Cheese slices
Burger Buns
Cowboy Range Style BBQ Sauce
Lettuce
Tomato
Onion
See the full step-by-step recipe at h
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THE BEST BURGER I'VE EVER MADE (v2.0) | SAM THE COOKING GUY 4K
Is it possible to top the 'best burger I've ever made? After today, I think so. Just you wait!
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00:00 Intro
00:58 Slicing onion
1:59 Cooking onions
3:10 Making a sauce
5:18 Continuing the onions
6:12 Setting up the grinder
7:54 Addressing the meats
8:33 Grinding meats
14:16 Weighing out burgers
15:15 Grilling & seasoning burgers
16:13 Prepping the bun
16:53 Adding cheese
17:24 Building
20:20 First Bite
22:05 Outro
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???? INGREDIENTS:
➔Sirloin
➔Short rib
➔Brisket
➔Hamburger Buns
⭕ FOR THE ONION...
➔Yellow Onion
➔Avocado Oil
➔Butter
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➔Mayo
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➔Mustard
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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Basic thin burger patties, grill or pan
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My previous recipe for thicc burgers:
***RECIPE***
ground beef that's at least 20% fat (1/4 lb, 113g per patty, I do two patties per person)
cheese slices (American cheese is probably best for thin burgers)
salt
pepper
garlic powder
clarified butter
buns
toppings (I do lettuce, raw sweet onions, pickles, ketchup, mustard)
If you don't have clarified butter, you can make it by boiling butter over low heat until it's boiled out most of its water and the milk solids are just starting to turn golden, 10-15 minutes. Strain through a paper towel.
If you're using freshly ground beef that has a loose internal texture (kinda like worms), it helps to knead the meat for a few minutes until it develops a tighter, pasty texture. This will help a very thin burger hold together as you cook it.
I like to cut a parchment paper square for every thin burger I'm going to cook. I divide the meat into individual balls, dip them in clarified butter, then press them into the paper, making them a little thicker along the rim than they are at the center, and making them considerably wider than I want them in the end. I like to season the tops with pepper and garlic powder, but no salt yet. With the paper, you can stack them up and put them in the refrigerator until you're ready to cook — they'll be easier to handle cold.
If you're cooking these outside, a charcoal grill is usually the best way to get the extremely high heat necessary for thin burgers. Make your fire about as hot as you can. If you're doing these inside, a wide cast iron pan over high heat is a good option, but be aware this is going to make a lot of smoke.
When your cooking surface is extremely hot, peel the burger halfway off the paper before carefully plopping it onto the heat. When the burgers are on, that's a convenient time to sprinkle on some salt — with a thin burger, I don't think it really matters if you season both sides lightly or season one side heavily.
When juice is starting to pool on top of the burgers, they're probably ready to flip. Scrape the burger from the bottom before flipping. If you want cheese, put it on immediately after flipping — American cheese is more likely to actually melt in time. When the bottom is brown, a very thin burger is almost certainly done on the inside, or will be done after it rests for a few minutes.
Toast the cut sides of the bun in the heat, but keep in mind they'll probably only need 10-15 seconds at these temperatures. Assemble and top your burgers as you desire.