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

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.

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. 👍😎

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 👍🍻

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

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.

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

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.

Bro, I'm a pro sous and I LOVE your channel. Not only do you really know how to cook, but you're hilarious too. I've been a pro for several years and that learning process never ends. I've learned a ton from you, which is one of the reasons I keep coming back. Thank you for what you do, please never stop! Much <3 from NJ

I’ve been meaning to get into bettering my burger cooking at home so this video couldn’t have come out at a more perfect time. Thank you for the tips!

I’m kind of ashamed that I’ve never invested in a meat grinder or pasta maker for the KitchenAid my fiancée owns. Fantastic feature, my fancy follicle free fellow!

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

This was so concise and exactly what I needed tonight! Thank you so much for explaining everything and why!

I have never enjoyed cooking vids so much....and such delish food! Just found the channel a couple weeks ago and I'm hooked.....THANK YOU! 🤗

This is such a great compilation of some of my favorite tips I've gleaned from many videos. And that burger looked incredible. I just had a silly smile on my face at the end. Definitely considering the Made In cookware, too. We bought Saladmaster stuff years ago, but this stuff looks great.

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.

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.

My new favourite channel!!! Hilarious and I'm learning some awesome new techniques that I can't wait to try!! Thanks mate!!