Step-by-Step Guide to Making Restaurant-Style Burgers at Home | America’s Test Kitchen
Want to learn how to make great restaurant-quality burgers right in your own kitchen? In this step-by-step video, Lan Lam demonstrates the exact science behind making the ultimate juicy, pub-style burger from scratch. From selecting the perfect balance of beef cuts to mastering the grind, Lan shares the essential techniques required to season, shape, and cook your patties to perfection, plus reveals the crucial structural tip to locking in maximum juices before assembling your masterpiece.
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…I was married to a Chef ,snd although the Majority of Food was Fresh prepared…
The Mince ( Ground Meat ) was Already Ground, and Ready to use .
This is too extensive ,for the Regular " Home Cook " … although I'm sure the premise is Well- intentioned. ..It is a bit too labour- intensive.
I learned how to make a really good Burger,without doing all this.
Not a fan of how half this recipe is locked behind a paywall of "classes." Ya'll better rethink your strategy before you lose half your viewership. Sony just tried to launch GTA6 as diskless and look at what happened to their stock and customer base.
You can totally salt the meat ahead of time. That's what I do. I get around the excessive protein binding by introducing a variety of texturizers–instant starch, xanthan gum, methylcellulose (A4C), and gelatin. The combination of those 4 texturizers binds the meat juices at pretty much any temperature, as well as breaking up the soluble protein matrix. Add a tiny bit of potassium carbonate as well and it will keep the meat extra juicy. The end product is basically a burger where all the juices that would have cooked out are trapped inside the patty as gravy.
Wow Lan, you are killing me with that gorgeous burger you made and here I am on a liquid diet for two days and can't eat any solids….😊
That CEO burger bite!
Is there something you can substitute for mayo, it makes my girl sick. TIA
That is alot of work no thank you
BTW, no one should support this channel and or video grouping where money is delivered to them. Do NOT support them.!
Lan Lam is the best!🥰 Thanks for sharing–I'm making this tonight!! 😋🍔☮
Restaurants don’t do this. 😂
Lan is a talented instructor but this recipe is tone deaf on a number of levels
Lan with hair down….❤❤❤❤
Noticed most pro cooks NEVER use a burger press. 10:12
Margot: I don't like your food.
Chef Slowik: What did you say?
Margot: I said, "I don't like your food," and I would like to send it back.
….
Margot: Make me a cheeseburger.
FYI, she can safely take these burgers to medium rare because the meat was just ground. It is not safe to eat a medium rare burger made with store-bought ground beef unless you cook it sous vide so it has time to pasteurize.
Excellent as always Lan❤
I'm curious why you didn't use the baking soda trick here to help minimize the shrinkage.
Anything with Lan, I'm in!
So much work! 😧
No baking soda in the meat?
Lan is Just. The. Best.
THAT BITE WAS WORST THAN THE BURGER KING CEO lol SERIOUSLY
WAY WAY WAY WAY TOO MUCH WORK AND MESS FOR A SIMPLE BURGER!
#1 JUST TELL YOUR BUTCHER TO GRIND UP SOME SIRLOIN FOR YOU AT THE STORE ….NO COST lol AND STOP MEASURING STUPID THINGS LIKE BLACK PEPPER, SALE AND ESPECIALLY OIL!!!! AND NOW YOUR EVEN MEASURING CHEESE TO PUT ON TOP OF BURGER…
REALLY?!?! WOW
@4:52 "…nice and firm". Oh yeah, baby!
Excellent video, giving me an inside look at the amount of labor required for meals in a restaurant. When I go to a restaurant, I typically order food that I wouldn’t/couldn’t cook at home; these burgers fall into that category.
Yummy 😋
I suspect that most burger restaurants, I'm not talking about the fast food joints, are not preparing their burger meat this way. They probably buy ground meat in bulk or ready-made patties. I would love to find a restaurant that prepares their burger patties close to Lan's method in Houston.
Anyone have strategies for prepping patties sous vide then searing them on a flat top for a picnic?
Have seen videos on using mayo instead of butter. What do you think?
Ahh that’s a negatory ghost rider. I’ll just run down to HEB and buy 1/2” loosely packed, preformed USDA Prime 80/20 ground chuck patties and slap those puppies on a 2 zone charcoal grill or my cast iron skillet. Sauce sounds good though. Usuallly you’re spot on this one to me is a miss.
These portions are too big for one person. They should be half of that.
🖖
Those aren't hamburgers.
Unless they're trying to impress a large party no one actually does this.
If we use a meat grinder attachment, is it advisable to freeze the meat first?
The detail is incredible, and the way she weaves these elements in so effortlessly takes the experience of watching to a whole new level. Can't wait to try this recipe.
You could just use a better cut of meat with some fat in it instead of pouring butter in your meat….
Our local butcher sells ground chuck that stays juicy and delicious.
Lan is so great at teaching.
Lan looks great with long hair. ❤❤
What about the 1/4 teaspoon of baking soda?
Lan Lam as presenter…INSTANT LIKE!
If only sirloin steak tips weren’t prohibitively expensive I would try this…🍔
"Restaurant"? What kind of restaurant?
They buy frozen patties.
Exceptions would be either local franchises such as Culver's that exclusively local source, or a gourmet place that gets 35 bucks for single burger.
It a friggin' burger.
……for the HGTV crowd with 1st world problems.
one thing i would add is when u put them all together wrap them in foil for about a minute or two. don't know why but is adds something to the burger. Can't explain it.
Is the steak/burger sauce recipe available on the website?
❤
I'm not a fan of butter. Is there a substitute?
Thanks😊