- [Amiel] Hi everyone, I'm Amiel Stanek,
editor at large at Bon Appetit
and this is Almost Every
Way To Cook A Burger.
You can make a burger patty
out of just about anything.
Turkey, chicken, fish, even plants.
But when most people think about a burger,
they think about beef.
And the character of a burger
is very much determined by
the cut of beef you use.
Some people swear by lean sirloin,
others by rich, fatty short
rib and some people love
the full flavor that cuts
like skirt steak offer.
But for my money, it's all
about good old fashioned chuck.
Chuck comes from the shoulder of the cow,
is super beefy and affordable,
and naturally clocks in
at about 80% meat and 20% fat.
Exactly what you want for a
burger with tons of flavor
and plenty of juiciness.
Once the meat is ground,
it gets gently formed into
a nice, tidy six ounce
patty with a little divet
in the center to keep it from
shrinking up when it cooks.
The biggest challenge
when cooking a burger
is getting as much
caramelized crust as possible
on the outside while
nailing the perfect, juicy
medium-rare to medium inside
and we're gonna try to do
exactly that every way we can think of.
Cast iron burger.
All right, we've got our burger patty.
We've got a pre-heated cast iron pan
and we're gonna get a
little bit of oil in there.
We're gonna season our burger
generously on both sides
with kosher salt, the
more fat the meat has,
the more salt it needs, lay
it down, press it gently,
and cook it for about
four minutes on each side.
Beautiful.
We've got nice caramelization
on the outside,
some crispy bits around here,
cutting into it we got a
nice wall of medium-rare,
very little gray and the
texture looks really nice
and loose, very juicy.
Mm, amazing.
The meat is succulent and tender,
the exterior is salty and complex.
This method may be straight forward,
but it delivers.
Grill pan burger.
So, now we're gonna use a grill pan,
which is just a cast iron pan with ridges
that mimic those of a grill.
We're gonna brush it with
oil to prevent sticking,
season our patty, and cook it for
about four minutes on each side.
There you go.
So you'll notice that the
browning is concentrated
along these lines where
the meat was in contact
with the ridges, but the
rest is kind of gray.
Not enough browning for my taste.
The inside looks pretty perfect.
Mm, I mean, it's tasty, but
I'm not sure I see the point
in the grill pan when the standard
cast iron delivered such better browning.
Pre-seasoned burger.
You've probably noticed
that we've been seasoning
the outside of the patty,
but not the inside.
This time we're gonna
try to mix some salt into
the ground meat itself.
Salt our beef, knead
it well to distribute,
form our patty and cook
it for four minutes a side
in this hot cast iron.
Let's check it out.
Time to try our salt
inside burger experiment.
It's plenty crispy
looking, cutting it open,
okay so this is interesting.
It definitely cooked less
evenly and you can see
how that outer layer is gray
and kind of dense looking,
that's because the salt
actually breaks down proteins
in the meat causing it to stick to itself
instead of being loose and tender.
Mm, yeah, the texture is
much more like a sausage.
It's bouncier and less tender.
You know, I'm gonna stick
to salting the outside
of the burgers from now on.
Frozen burger.
Same patty, but this
one's been frozen solid.
We're gonna oil the
pan, season our burger,
and this is gonna cook for more
like seven minutes per side.
[light music]
All right, let's check it out.
Because this guy's spent a
bit more time in the pan,
we got slightly more color,
but nothing too significant.
The inside is blushing and beautiful,
but a bit more gray than our fresh patty.
Mm, I mean, it's not bad,
but it's not an improvement
on our fresh patty, but it can be done.
Okay, let's go to the backyard
so I can air my clothes out a bit.
Gas grilled burger, three ways.
We got three patties
that have all been salted
and oiled, we got our gas grill.
This first one is our standard beef patty.
This one is frozen, so
it's completely hard.
And then this is another
fresh patty that we're gonna
put an ice cube on top of,
allegedly to keep it moist
and apparently we're not supposed
to flip it until it melts.
We'll just take these
off when they're done.
[light music]
Gas grilled burger,
revenge of the grill marks.
You know, unless you've
got a killer gas grill,
it's hard to produce even as
much heat as a cast iron pan
so we're looking at way less browning.
The interior, good color
but it does look a tad dry.
Mm, yeah, I want a lot more browning
and because the heat was a bit lower,
lost some juice as it cooked,
it's fine but nothing to write home about.
Gas grilled frozen burger.
So this was on there for quite some time,
it had to defrost and then
cook through all the way,
cutting in, yeah, definitely less even
and you're seeing some
kind of weird gradient.
Hmm, huh, you know?
It's a bit juicier than the last one,
maybe because the fat was
colder and rendered differently.
But not a method I'd
repeat unless I had to.
Ice cube burger.
I don't think that ice
cube did anything at all.
It certainly didn't help the exterior
and yeah, the inside is
cooked pretty unevenly,
probably because one side was colder.
Mm, yeah I mean it's fine,
but certainly not juicier
or better in any way.
Water does not make food
moist people, fat does.
Charcoal grilled burger.
Alright, we got a burger
that's been salted and oiled,
we've got a hot charcoal grill,
we're just gonna lay this down right here.
Okay, it's been about four minutes,
let's give it a flip.
Looks done to me.
Here we have our charcoal grilled burger.
Got a nice sear on the
outside, definitely getting
some of that charcoal,
smoky sort of smell.
Wow, look at that, that's
really beautifully cooked.
Perfect medium-rare and
it's still nice and juicy,
you can tell, mm, that is just--
the taste of summer, juicy
beef, beautiful crust,
and that charcoal smoke flavor, mm.
This is so backyard iconic.
This is a really great
way to cook a burger.
You know, it's getting
kind of cold out here,
I'm ready to head back into the kitchen.
Hibachi grilled burger.
So, here we have a hibachi style grill.
We're gonna salt our
patty and let her rip.
It's burning binchotan
charcoal which is special
because it burns really
really hot and really cleanly.
So we can do this inside, under the hood,
without smoking up the place.
Viola, hibachi burger.
Wow, this smells great, decent color.
I'm pretty impressed with that grill.
And then interior, love to
see it, looks pretty perfect.
Mm, wow, the flavor is amazing,
could've gotten a little
bit more of a crust,
but the grill flavor is awesome.
As the fat and the juices
drip onto the charcoal,
it kind of vaporizes and perfume the meat
in a really delicious way, yum.
Butter seared burger.
Back to cast iron except this time,
we're gonna grease our
pan with a bit of butter.
Season the patty, four
minutes on each side,
should be good to go.
Well, it smells buttery and delicious.
But we're not seeing great caramelization,
probably because of the
water content of the butter.
The inside, temp looks great,
nothing to complain about.
Mm, you know, I feel like
I'm barely tasting the butter
at all and I'm missing that crust.
It's not bad, but this didn't add
all that much in my opinion.
Steamed burger.
I swear this is actually a thing.
We've got our burger patty,
we've got a steamer set in
this pot of boiling water,
we're just gonna lay it down right here,
close the lid and come back
in about eight minutes.
Oh boy, that looks done all right.
Definitely not all that appealing looking.
Gray town USA.
No direct heat, no browning.
And it really shrunk up a bit.
Mm, the inside looks juicy
but we've got a fat gray ring
all around it, probably
because it was cooking
from all sides at once.
You know, texture isn't awful,
it's weird to eat this much
beef with no browning at all.
Could be good with a slider patty,
but this is pretty unpleasant to me.
Toaster burger,
why not right?
Season this guy up, slide
it into the toaster,
and we'll see what comes
out on the other side.
Okay, well it popped, and to
get it out of there, ahhh.
Oh God, okay.
See if the chopsticks--
Take it out, just turn it upside down.
Toaster burger.
Wow, well--
We kinda scratched it up
a little bit getting it
out of the toaster, I'm not
enamored of this exterior.
I just don't think the
heat was quite high enough.
That's it, it looks a lot
better than some of the burgers
we've seen today, this inside
actually looks pretty good,
I'm not gonna lie.
It got to the right temperature,
I'll be it a little rare.
Fun fact, the place that
claims to invent to hamburger
sandwich, Louie's Lunch
in New Haven, Connecticut,
uses weird vertical broilers that are not
that different from a home toaster.
Mm, missing the browning, certainly juicy.
Could've been a lot worse, for sure.
Ironed burger.
No room service burger is
ever gonna be hot and fresh
enough for me so if
I'm staying in a hotel,
I'm just gonna fire up the
iron, salt my burger generously
on both sides with salt,
spray it with the pam
that I snuck through airport security,
and go to town.
I'm gonna flip it, finish the other side.
Wow, okay.
Honestly, I'm pretty impressed
with what's going on here.
The browning is even,
almost smash burger level.
Although I'm a bit concerned
about the squishing
and moisture loss, the inside, nice.
This might be a sleeper hit.
Mm, that's a damn good burger.
It's a bit dryer than
our standard smash burger
but honestly it's better than
a solid 70% of our methods.
This is pretty great.
Deep fried burger.
We got a burger, we got a deer fryer,
we're gonna season this
bad boy on both sides,
and drop it into our
fryer set to 350 degrees
for about 12 minutes.
Ta-da.
I'm not impressed by the way this looks.
We might've needed higher heat,
cutting into it, the temp isn't awful,
but it has that same kind
of gray ring all around,
the way that our steamed burger did
and I think that's because it
was totally surrounded by heat
Mm, I mean, it's not horrible,
but definitely not better
than our cast iron burger.
Not sure I would pull out
the deep fryer for this one.
Waffle burger.
We had to do it, friends.
Burger, salt, hit our waffle
iron with some cooking spray
and do the damn thing.
There's nothing I wanna say,
it's just depressing at this point.
Oh wow, yep.
There it is.
I mean it looks kinda cool to be honest.
Decent color at those points of contact
but otherwise pretty pale.
Yeah, that's seriously over cooked,
we definitely squished the
hell out of it so it lost
a lot of moisture.
Blech, it tastes like a cafeteria burger.
It's so gross, bad.
Rotisserie burger.
Okay, we're gonna take this apparatus,
we're gonna strap our patty in,
try not to squish it too much.
All right, get it in there, close the door
and get it spinning.
And there's our rotisserie burger.
So, this is a situation.
Looks like we lost quite a bit of juice
but the exterior isn't the
worst we've seen today.
Getting in there, definitely
on the rarer side,
really uneven.
Mm, definitely way less
juicy than our other burgers,
it lost a lot of fat
while it was spinning.
And the outside doesn't have
the depth of flavor I'm after.
I'll save the rotisserie for
chicken thank you very much.
Smash burger.
Now for something a little different.
We've got a slightly
smaller wad of ground beef,
we've got our nicely
seasoned diner griddle
and instead of making a patty,
we're just gonna drop it on there
and use a spatula to smash it flat.
Hit it with salt, flip and season again,
and there is our smash burger.
The beautiful thing here is
just how much caramelization
we got on the outside.
Beautiful even layer of crispiness.
Check that inside, still nice and pink,
good looking texture but
certainly more cooked
than some of the others.
Mm, yum, this is definitely
a favorite of mine.
That exterior flavor is out of control,
and it's still plenty juicy and tender.
I honestly think this is one
of the most fool proof ways
to make a delicious burger there is.
It' like the plutonic ideal
of the roadside diner burger.
Frozen smash burger.
Okay, same thing, but this
time we froze our wad of beef
for about 15 minutes
to get it good and cold
which some people say produces
a better smash burger.
Squish it good, flip, let's check it out.
Good color here, but not
quite as goo as our first
smash burger, maybe because
the meat took longer
to heat up, the inside a bit more rare,
not bad looking, mm,
honestly, it's hard to tell
the difference I had heard
that chilling the meat
would prevent fat from rendering out,
but I'm not buying it.
Onion smash burger.
Okay, spoiler alert,
this is one of my favorite
burgers of all time.
An homage to a place called white mana
in Hackensack, New Jersey.
We're gonna put out beef down,
shower it with thinly sliced
onions smash it, season with
salt, flip it, more salt,
and there it is, beautiful,
even crust, love to see it.
What's really interesting is
what's going on on the other
side though it kind of
steamed in the onion juices.
God it smells amazing,
the inside, looks nice,
just like our other smash burgers.
Mm, so so good.
It's like a smash burger
wearing onion perfume.
So much flavor.
Heaven, okay, let's head
back outside, shall we?
Grilled smash burger.
Can we make a smash burger on a grill?
We're gonna try.
We're gonna smash our ball of
beef onto this griddle heated
griddle and let it do its thing.
Looks good to me.
So, here we have our
alfresco smash burger,
great cripsy caramelization on this side,
just like our stovetop versions,
the inside looks great.
Mm, yum.
Pretty much exactly what we got indoors,
but with better scenery.
If I'm cooking burgers on a gas grill,
this is definitely my
preferred way to do it.
Smoked burger.
Smoke 'em if you got 'em.
We got our burger, we got our smoker.
Let's do this thing.
[coughs] Okay then.
Not a whole lot of browning going on,
it's definitely darkened somewhat
but the temp was too low
to get any real browning.
Smells smoky though, the inside,
well it looks pretty even
but also maybe very rare.
Mm, hmm, yeah it's smokey all right.
A smidge dried out and
really missing that crust.
It probably would've been
better if we seared it
afterwards or smoked it at a higher temp
or something like that.
Searzall burger.
Okay, we're gonna cook this
here patty with a searzall
which is basically just
a fancied up blow torch.
I'm gonna sit down for this one.
Get the other side.
All right, let's check this out.
So the browning is kind of
concentrated in a few areas,
we've got some charred, burned bits.
You know, the searzall
is really for finishing
already cooked things
than cooking them through.
The inside is pretty raw.
Yikes.
You know, it's too rare for
me, it's cold in the middle.
No thanks, eh, this seems like a good time
to head back into the kitchen.
Sous vide burger.
Now we're gonna get fancy and
sciency in sous vide burger.
We're gonna slide our patty into this bag,
then suck all the air out and seal it.
Now, we're gonna place it in this pot
that's fitted with an emersion circlator
which will keep it at a
consistent 120 degrees.
We're gonna check on
this in about 45 minutes.
Phase one, complete.
Now, we'll cut open our
bag, get a little oil
into our pre heated
pan, dry our burger off,
and sear it hard on both sides.
All right, looks good to go.
Here we have our sous
vide and seared burger.
I'm a little disappointed by
how little color we got here
but I was afraid to take it
further because the inside
was already up to temp.
Cutting in, yeah, not loving that.
Sous vide cooking is way better
for a bigger cut of meat,
not a quick cooking one like this.
Mm, yeah, totally fine,
a little over cooked.
You know, the pay off just isn't there.
Microwaved burger.
They're making me do this
in case you hadn't guessed.
We got a microwave,
we got a burger patty,
we're gonna season it,
transfer it to a plate,
pop it in, and cook it for
two and a half minutes.
Oh Lord, that's gotta be done.
So, here is our burger cooked
with low level radiation.
It looks really gnarly and
clearly lost a lot of its juice.
No browning to speak of
and it's a little pink
in the middle but it
cooked really unevenly.
Let's get this over with.
Oh well, it tastes like beef.
It's definitely worse
than our steamed burger,
uch, no reason to cook a
burger this way, period.
Dehydrated burger.
Why do people climb Mount Everest?
Because it's there.
Season it with salt,
open this dehydrator up,
get our burger in there, shut it
and we're gonna let it go at 158 degrees
for four and a half hours.
Let's check it out.
That is something all right.
This looks pretty
disturbing, it's very dark,
almost like a black bean
burger or something like that.
Let's take a look at the inside.
Wow, I mean, it looks kinda good.
I'm honestly kinda scared to
eat this because it's been
in the danger zone for so long,
I really hope I don't get sick.
No, the exterior is like
leather, so weirdly tough.
Gah, bad, do not do this.
Tartare burger.
Okay, we've cooked a lot
of burgers at this point,
so now we're gonna try
not cooking one at all.
Here we've got some ground chuck,
we're gonna add an egg yolk,
some diced onion, some salt,
little olive oil, we're making
a very minimal tartare here.
Formed into a patty and
there's our tartare burger.
Obviously this is raw,
just beef with mixins.
Gonna cut it in half which
is pretty unnecessary,
yep still raw beef.
You know, I love steak
tartare but for some reason
it's kind of daunting on a bun.
Mm, it's totally delicious,
it would be a lot better
if this bun was toasted
to create some texture
and temperature contrast.
I don't think I could
eat this whole thing,
it's a really cool way to eat beef.
Hand-chopped burger.
Now we're gonna do something
a little different.
Here, we have six ounces of chuck
that we've frozen a bit to firm up.
Then we're gonna cut it
by hand into a nice, even,
quarter inch dice.
Now we're gonna form it
into a nice, loose patty.
Get some oil into our pan,
season the hell out of it,
and cook it for about
four minutes per side.
Beautiful.
That exterior is really gorgeous.
The roughness of the chopped
meat created a lot of surface
area so you'll have lots of
browning and these nice, crispy
raggy bits, the inside is
not as evenly cooked as some
of our ground patties
but it looks really juicy
and I love how loosely textured it is.
Mm, that tastes amazing.
So beefy and moist, the
texture is so different
and fantastic, it kind of
falls apart in your mouth,
definitely labor-intensive
but a really cool take
on a burger for-sure.
Mix-in burger, three ways.
So, we've already
established that we do not
like to mix salt into our burgers
but there are a whole lot of
things people add to burgers
that they swear make them better.
In this one, we're gonna add
some cold cubes of butter.
Then we're gonna add
some mayo to this one,
and this last one is gonna
get a few tablespoons
of smooth peanut butter.
Gosh that looks gross.
Form these into patties.
Season each one with salt,
get these guys on the heat.
All right, let's take a look.
Butter burger.
I mean, it looks like a
nicely caramelized burger,
and I think that has to
do with the milk solids
in the butter rendering out and browning
which is interesting.
The interior, nicely cooked
but seems like there's
some pockets where butter used to be.
Mm, it's good, juicy, but not
juicier than a regular burger
and I think most of the butter
just kind of rendered out
into the pan, I'd rather
put some butter on the bun
honestly I'm not sure if
this was a win. Mayo burger.
I'm actually kid of psyched on this
because I love mayonnaise on a burger
so maybe I'll like it in it,
the texture seems a little
bit on the loose side
and we got good color because of the egg
and the sugar into the mayo.
Cutting in, hmm.
Oddly, it looks more well
done even though it cooked
for the same amount of time.
Mm, oh, I don't think it's
better than our standard patty,
I'm not sure the mayo added anything,
I'd much rather have mayo on the bun.
Peanut butter burger.
This got really crusty and again,
I think that's because there
are naturally occurring sugars
in the peanut butter than
encourage caramelization.
Nice kind of crispy, craggy bits here
and it smells kind of nutty I guess?
The inside looks pretty nice
although a little less even.
Mm, oof, that is weird.
It tastes like eating a
burger and smelling someone's
PB and J at the same time.
I do not like that.
Moral of the story, no mix-ins people.
Juicy Lucy.
I know I just said that I
don't want things in my burger,
but we're gonna try out
a Minnesota specialty
know as a Juicy Lucy.
We're gonna form two
patties out of this beef.
Put some American cheese in there,
and press it gently to seal.
Season, cook it in our
hot cast iron for about
four minutes on each side,
and that my friends is a Juicy Lucy.
Liking the color here,
but the shape is funky.
We couldn't make our
little dimple in the middle
so it shrunk up a bit.
The interior is supposed to
be the really exciting part.
And there it is, melty, oozy cheese.
The temp is still pretty nice.
Mm, tastes great, I love
American cheese on a burger,
so why not in it?
At the same time, I wouldn't
say it tastes better
than a regular cheeseburger,
but it's a cool party trick for sure.
Baked burger.
Oven time.
This burger is salted and oiled
and we're gonna pop it into
a 350 degree oven for about 30 minutes.
And that my friends is baked burger.
Pretty uninspiring looking.
It's gray and it feels
a little bit leathery.
The inside, really uneven,
you can see that this side got
more heat from the sheet pan
and this side not so much.
Uch, eh, honestly, tastes
really similar to our steamed
burger and I hate how
the top is almost raw
and the bottom is well-done.
Yuck.
Roasted burger.
So baked was a bust, now
we're gonna increase the heat
and decrease the time.
475 degrees for about seven minutes.
That should do it.
Somehow this looks almost less cooked
than our baked burger.
Again, it's super uneven,
way more cooked down here
than it is up here, the
metal is just such a better
conductor of heat than the air is,
I'm not excited about this.
Mm, yeah, a whole lot of
textures goin' on here
and none of them are good.
It's a more exaggerated
version of our baked burger,
no bueno.
Broiled burger.
Broiler time.
We're gonna put our patty in
there for about six minutes
and see what comes out the other side.
Okay, that looks about done.
So, a lot of restaurants
broil their burgers
but they have much more powerful units.
Our home broiler, not so much.
Hardly any browning on top
and the bottom aint
much to look at either.
The inside, actually looks
better than our other oven method
but it definitely shrunk
up in a funky way.
It's kind of loosey goosey.
Yeah, I'm not into how gray this tastes.
Juicy but seriously lacking
in browned burger flavor.
You know, this oven doesn't
seen to be working too well
for us but why don't we try the--
Easy-Bake oven burger.
All right folks, we got
a mini burger patty,
we got our easy bake oven.
It actually feels kind warm.
We're gonna salt it, get it
onto this special little tray
and slide it in.
And now we're gonna use
this ridiculous tool here to
ew, I mean, ew but also, kinda cute?
Obviously this burger is a
little too small for this bun,
it's definitely cooked looking
but it's just a little puck
of beef and that underside
is very unappealing looking.
I mean, it was cooked with a light bulb.
The inside, actually
still has some pink to it
which is a little disturbing.
Mm, oh, it tastes like the burgers
they served in my middle school cafeteria
with a hint of burning plastic, nasty.
Pan to oven burger.
This ones a two-fer.
We got a hot pan, we're
gonna get a little oil in it,
season our burger and
then sear it on both sides
just to get a crust on it.
Then, we're gonna transfer to this rack.
And finish it in the oven.
Voila, so it didn't get
any new color in the oven
and since we were trying
not to over cook the burger
on the stove we pulled it
before we got the kind of crust
we wanted, the inside
looks pretty nicely cooked,
little bit of gray around the edges.
Hmm, it's not bad by any means,
but I'm missing that crust
and this wasn't better
than if we would have just given it
another few minutes in the pan.
Reverse seared burger.
Okay, let's try to do the exact opposite.
This burger, we've oiled and salted
and we're gonna put it
into this 350 degree oven
for about 20 minutes, just
until the inside is rare.
Then we're gonna take it out
and now that it's fully cooked
we're gonna sear it in a
hot pan for a minute or so
on each side, just to get some color.
Reverse seared burger.
The exterior here is quite appealing.
Browning is a lot easier
to achieve when the outside
has been given a head start in the oven.
That interior, very pretty.
Nice and even, hardly any gray
at all and very juicy looking
Mm, that's really nice, much
better than our sous vide
or our pan to oven, that
said, it's not markedly better
than our pan seared burger and took longer
so I'm not sure I see the point in any of
these two step methods honestly.
You know, I think I'm ready
for a little fresh air.
Fire pit burger, three ways.
All right, we've got three burgers here.
This first one we're gonna put
on this preheated lava stone
this one we're gonna put onto this rack
directly on top of the coals
and this foil wrapped burger
is gonna go right here.
We're gonna come back,
flip these halfway through
and take them off if they're ready.
Lava stone burger.
You can tell that lava
stone was super heated.
Look at that gorgeous browning.
That stone provided really direct heat
and protection from flare ups
at the same time which we love.
And the inside looks great,
a hair overcooked but
that's really my fault.
Mm, that crust is amazing, so flavorful
and just the famous whisper of wood smoke,
I really like this method.
Yum.
Wood grilled burger.
So, this one was cooked
directly over the coals
and it shows, very
aggressive caramelization,
a little charring even, really nice.
The inside is really pretty,
a smidge over cooked again
but that's my bad.
Mm, really tasty, big wood smoke energy.
Yum, a bit less juicy
than our lava stone burger
but still excellent.
The fire pit is definitely
over performing.
Foil packet burger.
Well, first things first,
now to get it open.
Damn this wrapped up tight.
Oh, yeah, that's not nice.
Kinda raw over here.
I mean, it just kind of
steamed in that packet
because there was nowhere
for the moisture to go.
Let's cut into it.
Oh yeah, ugly interior.
Very rare over here,
more cooked over here.
Uch yeah no, not a good method,
no need to waste good
foil to make a bad burger.
Yuck.
George Foreman burger.
The lean, mean, fat
reducing, grilling machine.
We're gonna season our burg,
spray our George Foreman
with a little cooking spray,
get our patty in and close it up.
All right, let's give it a try.
So we're got some grill
marks, reminiscent of our
grill pan burger, I'm concerned
about how squished it looks
though the inside, yeah
that's over cooked.
Definitely in medium-well territory.
Mm, yeah that's pretty dry and grainy.
I mean the promise of
the George Foreman grill
is that it squishes the fat
and juice out of the meat
and let's it run off which
does not a good burger make
in my opinion, missed me with this one.
Air-fried burger.
We got our burger patty,
we got our droid thing.
Salt both sides, brush it
with a little bit of oil,
open up our weirdo box
and flop our burger in.
That's gonna cook at 350 degrees for
I don't know, some time.
Give it a flip and there's
our air fried burger.
This looks truly awful.
The outside just looks desecrated.
Cutting it open, well
it's cooked to temperature
but there's definitely some
graying around the edges.
A product of that ambient, indirect heat.
Mm, that's not a good
burger, I hate that thing.
Uck, okay.
Today we cooked a whole lot of burgers,
a whole lot of ways.
What did we learn.
Well, at the end of the day,
a good burger is one of
life's simple pleasures
and as such our more
straight forward methods
ended up yielding the best results.
No need to make things too complicated,
all you need is quality beef, high heat,
and maybe a little smoke and
you've got the kind of burger
that dreams are made of.
Have a favorite way to cook a burger
that you didn't see here today,
leave it in the comments.
