In.Search.Of.Perfection (perfect burger) part 3

Day 576: I think we've cracked the code on how to perfectly sprinkle a pinch of salt on my beef patty Day 784: Finally, the pepper too.

i just love the cut scenes that focus on him it looks like one of those plane crash shows where survivors tell their side of story,it makes it more dramatic.

obviously nobody would ever make a burger this way (other than heston), but it's always interesting seeing the trial and error product development that goes into making food as perfect as possible

Daddy Heston, I told you I was hungry 4 days ago. Is it done yet? Daddy Heston: 1 more day, honey. I promise.

Me 2007: Omg this guy is incredible! Me 2020: Omg this guy is everything that's wrong with the world.

cheese needs to be in contact with the meat for me

Ohhhhh so so yummy my mouth is watering 😋😋😋😋👏👏👏👌👌

The only burger making video that needs 3 parts of 10 minutes

Real gem in this is how the patty was prepared.

I'm surprised he used mayo from a jar..if you're going to make the buns and cheese from scratch, why not mayo lol

If u wanna get pissed off or angry watch his videos..

Wowww!!! The very best!!! I want one already!!!

Here's my honest review of this: 1. Grinding the meat instead of buying it at the store is a very important step towards a perfect burger. I like his 3 meat choices and the percentages. 2. I love the way he wraps the meat and cuts it so that it' creates vertical columns of meat for your teeth to sink into, kinda like hacking the burger to make is tender and juicy every time. 3. I think I nice buttered and lightly toasted brioche bun would be just fine, no need to make your own. If you want, you could slice an extra sliver off the top or bottom of the bun to reach that 2" requirement. 4. As a previous user mentioned, the cheese should contact the meat, what was he thinking putting it on the buns? 5. No shredded lettuce. Just take a few leafs and fold them in half. 6, I prefer putting mayonnaise on the BUNS, not on the cheese. Just something about his buns being dry on both sides with melted cheese on the top of them, rubbed me the wrong way. All in all, I learned a lot. Thanks!

5:49 “you know when something tastes that good you really don’t give a flying wotsit”

What is a "perfect" dish anyway ..it completely depends upon the taster...he can make stuff in the large hadron collider but if someone does not like it ...burger king happily swoops in 🙂

I have re-created this recipe using readily available ingredients such as birds eye quarter pounders happy shopper burger buns ,tomato sauce and best buy cheese like slices. They were fine and much cheaper than the £47.00 charged at the fat hen and that's without the purple chips cooked in hedgehog fat.

what happened to the 2 finger thickness as optimal ..?

For me, you've got to have the cheese directly on top of the burger, and then all the other toppings on top of that. That's just how it is. I might possibly permit lettuce, and lettuce only, under the burger in order to stop the bottom half of the bun from going soggy. But really the toppings should be on top (hence the name - "toppings").

that is some shizzly awesome burgery Burger.

Guys a legend . Englishman obviously. The lord Nelson of gastronomy