10 Burger Tips You Didn't Know You Needed | Burger Masterclass

Hope these burger tips leave you feeling inspired for your next session my friends!! If you've got any golden burger tips of your own drop them down in the comments for everyone to see and as always HAPPY COOKING!!

32 Seconds in & I already KNOW the fridge is about to get it

1) 0:40 buy 80/20 beef 2) 1:05 grind your own mix 3) 4:23 account for shrinkage 4) 4:55 dimple the middle 5) 5:25 relax them onions fool! 6) 6:20 good lettuce 7) 6:40 season yo tomatoes sucka! 8) 7:30 mayonnaise from scritchy scratch! 9) 8:44 BUTTA BUNS 10) 9:25 fat and acid 14:00 fridge drop-kick

this is a masterclass your probably the best culinary teacher on youtube ... you teach food theory and facts that apply across a spectrum ... your special ... thank you

Quick tip on the mayo - if you're not making enough for an army, you can do it with an immersion blender. Bonus points if you find a glass jar the stick fits in so you don't even have to move it once you blend it. Totally agree that homemade is a game changer, and it elevates a BLT to the next level as well. I'll never go back to the goopy store bought stuff.

Shout-out to the understated, humble, inexpensive, and delicious cut of beef: Chuck. We can always count on you!

Twenty years in a diner kitchen here. Excellent tips! Three other keys are griddle temp, not crowding, and resisting the temptation of smashing with the spatula after the flip. Griddle must be hot enough for the browning/caramelization (Maillard reaction), but not so hot as to blacken. Not crowding helps aid that browning and prevents your burgers from getting steamed (yuk!). And smashing/smooshing achieves nothing but a dry burger. Don't smoosh!!!! 😉 Thanks again for an excellent video, chef. P.S. Love how you let that beauty rest a bit before digging in. 👍😎

That burger is a thing of beauty.

Only this guy here can take 20 plus years of professional cooking experience and translate it into easy to remember and apply techniques that people who really want solidly good Food can then incorporate into their everyday use. Another masterpiece for the books! Thank you so much.

A tip if I may... lettuce on the bun then tomato. Even though your bun is so slowly and lovely toasted, it still gets soggy from the tomato. Made your shawarma recipe yesterday, it was the bomb! Thanks man, greetings from Germany 👍🍻

You the man, we all are your fans.

I would love to hear the discussions your neighbors have regarding the fridge in the backyard of your place

You totally won the danceoff. The jury was rigged!

Sonny always coming in clutch with the good cooking practices! I always learn something and improve my own arsenal of cooking knowledge!

Looks really good. My favorite bun is a normal burger bun with sesame seeds...

The way that griddle fit onto the stovetop was super satisfying! It's like it was Made in collaboration with the stove to fit like a glove.

Thumbs up for the butter lettuce. Should be used and advocated much more. Nothing wrong with the "standard", iceberg lettuce, but butter lettuce is king.

I kinda like the harshness of fresh onions on my burger.

Other than that 1 sad slice of cheese, that burger looks amazing! Thanks for the tips Sonny!

I've had good luck using my food processor and very slightly frozen chunks of beef. Cut the beef into chunks, freeze until just stiff, then pulse in batches in the food pro until the beef is the consistency you want. This helps keep the fat from breaking down during grinding (since many of our home kitchen grinders aren't as sharp as they should be). Brisket makes great burgers, whenever it goes on sale I'll buy some for the smoker, and grind some for burgers.