The Science of Burgers and How to Make the Best Homemade Burger | Burgers | What’s Eating Dan?
What’s eating Dan this week? Burgers. Watch Dan Souza explain the science behind one of America’s favorite foods and learn the secrets to making the best homemade burger yourself. Comment below with a food you’d like to see Dan explore!
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I'll make one of the best burgers you've ever had with 97% lean beef. So tired of this "ya gotta have fat" meme. And honestly? I'm a fat lazy turd. I love fat. But it ain't necessary for this. Just lightly season, grill properly, and you're golden. A thick slice of garden tomato and a toasted bun does more for a burger than its own fat content could ever hope to. If you hyper-fixate on any one element of a dish, you're doing it wrong.
Te amo Dan. I love burgers and grind mine in the processor too
What about mixing in brisket or rib meat?
Why, why, why, oh why Dan… why do you and the rest of the ATK/CC crew always highlight the medium rare setting for doneness of beef??? Not all of us like undone food. Why can't/don't any of you cook beef medium well to well done? Who came up with medium rare as the standard of doneness for/of beef?
I've learned to put a divot in the top of the burger to account for expansion in the center of the patty, but it doesn't seem you did that here. Why? Why? Why?
The background musac was too loud and very distracting. You don't need it.
I like my BERGER well down.
It seems like all my Dan videos that pop up are 3 years old. Not too old of course. Still good.
I left watching because of Christopher Kimball. When he was around you could feel the unhappiness of the kitchen staff. Glad he's gone so now I am back.
There's a Thai man in Bangkok that has a very small restaurant where he makes only hamburgers. There's like a year waiting list to get in and he only serves like 15 burgers a day. He uses tri-tip cut with the grain, frozen, and then ground with a Kitche Aid mixer. The meat strands are perpendicular to the cutting blades so as to get a consistent grind. He does a bunch of other detailed steps to get a great burger. You pay what you think it's worth. Zero if you're not satisfied. A very unusual business model for a restaurant. Look into it.
ya makin' me hungry!
Love these videos Dan. Can you do one on sushi please?
This music is cheesy and annoying…to bad because it seems like this whole video would have been great to watch
SHUT UP!!!!! Our hair rocked in the 80s and clearly you were not there 🙄
MUSTARD!
Ah yes, but the difference between a great burger and a phenomenal burger is a buttered toasted BUN
You ruined it with American cheese.
The music is soooooooooooo annoying D: why does this need music in the first place, when you are constantly talking anyway?
what cut of beef would you recommend to chop/grind at home? love this video!
you never mention which type of grind is best for burgers, course?
Love burgers. I can not do any burger that is not cooked completely. I got very Ill eating and undercooked burger.
Only Sociopaths put Ketchup on a burger. Or a Hot Dog.
Okay did I miss something? What type of cut of beef did you buy to cut in cubes and freeze and grind?
Dan, thank you for the help and lesson. However, I am not a big fan of under done beef. I like my beef well done. (I don't like the flavor or taste of blood…) Who, by the way, made medium rare the general doneness of beef? This is a real question, not a knick pick… Thank you Dan, ATK & CC😊😊😊😊
Just discovered Dan Souza's videos although I have watched him on ATK where he more subdued. I binge watched his videos last night. Funny & oh so informative. Also, a must watch is his appearance on Moth Radio. Such a mensch.