Burgers | Basics with Babish


Hey, whats up guys! Welcome back to Basics with Babish Where this week we’re doing burgers and fries. Do I really have to do like a whole… sales pitch? Lets get down to Basics Basics with Babish and the all new Basics with Babish.com are brought to you by Squarespace. Head there now to check out recipes from the show, kitchen equipment lists, my personal blog posts and more Get 10% your first Squarespace with offer code: BABISH Whether you need a domain, website, or online store, make your next move with squarespace All right guys so the first thing we need to do is start the french fry making process This means peeling and slicing some potatoes So we’re gonna start by peeling potatoes Duh And then slicing into planks and then into almost french fry like shapes As thick or thin as you like them, this is only going to change frying time Then we’re immediately dropping these bad boys into some 375 degree Fahrenheit (190.5 degrees Celsius) peanut oil That is my deep frying oil of choice, if you have an allergy to peanuts try canola or vegetable You might be saying now: “Hey babish those fries aren’t done!” To which I would respond: “I know and that’s not my real name” What we’re doing is freezing the fries after par frying This is going to crystallize their interiors And make them extra fluffy after a second fry While those guys are freezing for at least 4 hours It is time to address maybe one of the top two most important part of the burger and fries the burger I’ve got my preferred selection of meats here for grinding Short rib, brisket, and sirloin They’re all bringing something different to the table Be it fattiness, minerality or beefiness And they’re gonna come together and make a really flavorful fatty, beautiful burger First thing we gotta do is get rid of the bone in the short rib, if you have a bone in short rib Best to buy these boneless because you’re going to get more meat and you have to do less butchery Once you’ve removed the bones, trim off any silver skin that you see Because this stuff will not break down It’ll be chewy bits in your burger and you don’t want that and then start cutting it into 1 inch strips That we’re gonna then cut crosswise into about 1 to 2 inch chunks Which will be perfect for our meat grinder Then we’re going to rinse and repeat with our other cuts of beef On the brisket this is nothing but fat, we can hang on to all of this As long as you’re knife cuts easily through it, it’s probably fine for your burger Now there is some silver skin hiding in the middle of our sirloin So we’re going to pull it apart at the seam to reveal the dastardly little devil hiding inside Once you got all your sinew and silver skin removed and all your meat broken down, its time to place all this on a parchment lined baking sheet and freeze for 15 to 20 minutes To firm up the meat for the meat grinder During which time we could get our burger accoutrements ready Just going to very thinly slice some tomatoes, I like them about a quarter of the width of a sheet of paper And a few slices of red onion, and last but not least some iceberg lettuce This is the only kind of lettuce that belongs on a burger because it is nearly flavourless We’re gonna simply shred it by cutting it in half Removing the core and then cutting into thin slices down the length of the lettuce half And then cutting cross wise into perfect little burger size shreds and That’s what I like to top the burger with put whatever you want in there but i reserve the right to judge you Like if you didn’t put special sauce on there, I’d think you are a real, true weirdo And special sauce is simple enough to make Simply mix together equal parts ketchup and mayo, maybe half cup each Add a good sprinkling of garlic powder and onion powder Then i like to add a little bit of smoked paprika, but you could use regular paprika if you don’t want too much of a smokey vibe going on A heaping helping of sweet relish And that’s about it, just mix the whole thing together Even if you just mix together Equal parts ketchup and mayo, it’s a delicious sauce to put on a burger Or dip your fries in, or to just eat with a spoon. That i will not judge you for I promise Give it a little taste, make sure its good Of course it is Then it’s time to get down to the business of meat grinding now I’ve had my grinder parts chilling in the freezer With the meat for a little bit longer, maybe 30 minutes to an hour To make sure everything is really super cold This prevents the beef from smearing when we push it through the feed hole That’s what it is called… We can see that our beef is all firmed up after about 20 minutes in the freezer And, avoiding the spinning wheel of death on the bottom of our stand mixer We’re going to start feeding the beef into the grinder A few pieces at a time, pushing the beef down the tube with whatever included Baseball bat or night stick The grinder came with And watch the meat cascade, gleefully out the medium size grind plate Which I think is the best size for ground beef, for burgers Make sure the’res some gray stuff coming out Which might indicate your grinder is grinding metal Also make sure no long stringy stuff is coming out That could be sinew or your beef might not be cold enough And take a moment to appreciate the beautiful pebbly ground beef that you’re able to achieve When you grind your own meat at home This pebbly-ness is going to help us create a burger that is less close textured Than one made from a store bought ground beef Which is a little mushy and paste-y So now we’re gonna start gently pressing these into 4 and 1/2 to 5 ounce patties Im going for a solid 1/3rd pounder burger But make them as thick as you want, It’s your house Once we’ve got the burgers formed, they can chill out in the fridge While we finish up our fries We’ve got the oil reheated to 375 °F (190.5 °C) We’ve got our rock solid fries out of the freezer and into the oil The initial fry was for about 8 minutes this is going to be from 4 to 6 minutes Until we get beautifully browned exteriors and fluffy light interiors As soon as you’ve let these guys drain for 30 seconds to 1 minute We’re gonna to put them immediately into a bowl and toss with a healthy sprinkle of kosher salt Go ahead and taste one to make sure that it isn’t poison Maybe two just to be extra safe And then these aren’t the only things getting salted Lets move over back to the patties Whom will be receiving a generous sprinkling of kosher salt and freshly ground pepper Do not ever salt your burgers before you form the patties Please don’t ever let me catch you doing this Now one of the most important things you guys know That I love to do, and that you should do for every burger you ever make is Toast your buns in some butter Please I’m sorry I’m being so emphatic right now But these things are important Get a nice golden toast going on in there Add some vegetable oil to your cast iron skillet and get that guy ripping hot! Before adding your beef patty I’m just doing one for the sake of demonstration But you can do up to 4 at a time Let this sit over medium high heat for a solid 3 to 4 minutes Until a beautiful crust has formed on one side And you can see a little bit of cooked brown-ness Creeping up the side of the patty Once you’ve flipped it, we’re going to almost immediately hit it with some American cheese Hate on American cheese all you like It is the best cheese for burgers Then we are going to add about a tablespoon of water and cover the burger Allowing the cheese to melt and helping the burger to cook more evenly I mean, come on. Look at that Use an instant read thermometer to determine if you’ve cooked your burger to your desired degree of done-ness And its time to plate up Onto a waiting bed of lettuce, we’re going to deposit our patty Always best to put the lettuce underneath the burger as this helps to prevent the lettuce from wilting And then top with our tomato, onion, special sauce, the top of the bun Bottom of the bun if you want to be extra special Top the whole thing up and serve along with your frenched fries And there you have it One very serious homemade burger and fries Now it’s time, of course, for the requisite cross section I’m going to show you three levels of acceptable doneness Lets start with medium That’s where you take burger off the heat at about 135 °f letting it rest until it hits maybe 140°f Then for slightly braver souls There is rare, where we’re taking it off at 120°F letting it rest until 125°F And then the sweet spot medium rare 125°F to 130°F Tender, Juicy, Delicious If you’re freaking out about beef cooked below USDA recommended done-ness temperatures You have much less to worry about if you’re grinding your own beef at home So give it a shot whatever minor risks there are Are out weighed by the importance of enjoying a really delicious burger

100 comments on “Burgers | Basics with Babish”

  1. Noah Herrera says:

    Lol special sauce? That's called fry sauce my friend. 😂😂😂

  2. Techknotic says:

    Fingers forward will cutting? XD this guy is pretty comfortable with his slicing. Might want to tuck your finger tips inward while slicing, if your have not used a knife much that is.

  3. Random Person says:

    I know it's weird but I don't like toasted buns

  4. Joshua Mwaniki says:

    Ah yes "Basics" because we ALL own a meat grinder :/

  5. The life of Jools says:

    WTF is minerality in beef ?….Qué ?

  6. RAPH FELIX says:

    if you use a ceramic knife or one of them fancy plastic ones to cut the lettuce. it won't wilt the edges touched by the stainless steel. steel has an effect on lettuce. and it will look nice later in without the premature browning of the sliced lettuce.

  7. Brother Coduss says:

    what if you like to grill them rather than pan cook them?

  8. 9fingeredwonder says:

    That tomato has to be the most gorgeous I've ever seen….and I've seen my fair share of cooking shows….[[|:-)

  9. Vurhse _ says:

    yo can someone help me understand the actual blood leaking out on the medium rare burger

    i’m lowkey scared to eat anything other than well done meats because of that blood

  10. Julie Stevens says:

    My favorite special sauce is mayo, bbq sauce and honey mustard. I like my relish separate.

  11. nejitenfan says:

    I know this might not be something you would make a video for but I've been trying to find a replacement for banana in smoothies. I'm allergic to them (and pumpkins) and I've been wanted berry smoothies for years but I can't find a good substitute for bannana that won't effect the taste

  12. Conor M says:

    Out of curiosity did you ever do Steak Tartare? If you need a movie to connect it there's a good bit from Wall Street.

  13. Random User name says:

    Great job Andrew

  14. Rolf Bjorn says:

    Why would you not salt the meat before forming patties? I make the tastiest burgers when I add spices and hebrs BEFORE forming a patty.

  15. SmokeJMAC says:

    So I've always seasoned my meat before forming patties, why is it bad to do it like that?

  16. JimbobMcPeen says:

    As someone who only eats their meat well done I feel insulted 🙁

  17. Patfettx says:

    No pickles!! that's a useless burger. You have been judged.

  18. Doug Palmer says:

    If its not well done its shit

  19. George Spanos says:

    Mas ekanes na riksoume salakia pousti xaralampe

  20. Rithrius says:

    Burgers! The cornerstone of any nutricious breakfast!

  21. cookie pie says:

    That's cabbage not lettuce 😂

  22. 1 K Subs? says:

    "The store bought beef tastes pretty good, but I think we can do better. So we're going to start by making our own cows-"

  23. Nico Burgio says:

    How would one acquire such a beautiful chrome dome such as yourself, Babish. Teach me…

  24. Onyx Angel says:

    Oil of choice?!
    Lard always Lard for my fries and the yummiest crispiest/fluffiest potatos to go with roasts. 😀

  25. Mr. Avocados says:

    Whats minerally?

  26. Cookie says:

    But I hate mayo 🙁

  27. Caine7ify says:

    Medium well's good.

  28. Yaakov Feldman says:

    “I know and that’s not my real name” 🤣🤣

  29. Yea No says:

    If babish isnt youre real name is it Binging Basics?

  30. Caiter bunch says:

    where's well-done

  31. Omedchazak613 says:

    "our beef is all firmed up…" That's what she said!!!

  32. Reynard Misae says:

    I love this youtube channel. Sparked my passion for cooking again

  33. SH says:

    That nearly to much sauce

  34. IMoonling says:

    Burgers with babbish

  35. i.m. Me says:

    Dude, you did burgers now do hot dogs. Emulsify the meat and everything

  36. Jacob S says:

    Goooohoohohoood.
    Shoulda sauteed those onions though, personal preference.
    Also: Bacon

  37. Enzo Faria says:

    pro tip: just go to five guys

  38. Toyall1 says:

    I have that exact same fryer

  39. Brian Renko says:

    Where in the world are the pickles?!

  40. BH says:

    do u need to wash iceberg

  41. Elzeus says:

    I'm grinding my own meat at home 😉

  42. Baba No_bobo says:

    Hey Andrew those fries arent done

  43. Solos says:

    Who else likes their burgers rare?

  44. ara ara says:

    me: this look easy enough
    also me: go out for mc Donald's or something

  45. Catnium says:

    yeah most store bought canola oil has peanut oil in it .. but thanks anyways

  46. Freddy Fazbear And Springtrap says:

    Did you know that you arent meant to have burgers anything else but well done
    Found this out by a food specialist

  47. Johnny Too Hotty says:

    Babish is a good cook, but I don't agree with his, "don't let me catch you seasoning your beef before morfing the party" idea.

    There are plenty of recipes out there that grind different meat blends while seasoning before morfing the party. I do my own recipe every time I make burgers and they come out freaking amazing while seasoning before party morfing. Chef Ramsay even does pre-season before morning party.

  48. Adam S says:

    I put a cast iron (lodge) grill pan on medium high heat for 10min. My thermal read about 600F after 15min I errored out. I made the mistake of squirting Veggie oil on it. Instant flames. Put the grill pan on a cold burner and just used the residual heat of the cast iron to cook the burger. Damn good burger in my opinion. I added 3 tablespoons of Smokey McCormick's Steak Seasoning and one cap full of mesquite liquid smoke. To 1.5# of Costco's 88/12 ground beef. If you can't grind your own I recommend this.

  49. speedracer123222 says:

    I rather use romaine lettuce for burgers it tastes better I think for burgers

  50. Michelle Smith says:

    I love that the "special sauce" is just fry sauce.

  51. Chris Africa says:

    Spinning wheel of death..😂

  52. Autum Who says:

    Just started watching your videos, you take making burgers from scratch to a whole other level!

  53. Itasuke Kuromon says:

    The Viewers: "Hey Babish those fries aren't done!" Babish: "I know and that's not my real name."

  54. xxxtensioncord says:

    It's midnight and I have no food in the house, why am I watching this

  55. zainab Muhammed says:

    At the What temperature would it be extra well done ? Like almost burned but not?!!

  56. Miranda Helmich says:

    "Nice fluffy interiors"
    I like my fries crispy

  57. joseph bouele says:

    IHOB – International House of Babish

  58. John Isaac Paulino says:

    please babish give me back my family I swear I won’t salt my beef before forming the patty ever again

  59. Orion6699 says:

    U ruined it with that fake cheese product crap….

  60. Legendoniego says:

    Personal tip: mix your diced up lettuce with your special sauce. This way your lettuce doesn't fall out of your burger as easily while doing the same for your sauce.

  61. Amberscion says:

    Basics with Babish "You need a meat grinder" Basics. "You need a meat grinder" BASICS "You need a meat grinder" How many basic kitchens have a meat grinder?

  62. Amberscion says:

    Basics with Babish "You need a meat grinder" Basics. "You need a meat grinder" BASICS "You need a meat grinder" How many basic kitchens have a meat grinder?

  63. Zzyxzz says:

    Why shouldnt you salt the meat before forming?

  64. Baby Inuyasha says:

    What does Babish actually mean?

  65. /Pol/Gamer says:

    That's a PUBG pan

  66. mateo1726 says:

    Smashburger basic!

  67. goldrush225 goldrush225 says:

    Hey you there you watching the video and saying I’ll make it eventually and never do STOP get some help

  68. randy cok says:

    I'm so surprised you didn't mention tallow for a deep fry oil. Beef Tallow is what McDonalds used to make their fries taste so exceptional.

  69. Edward Silha says:

    Sauce is a myth…. 😶

  70. SGT. RAILGUN says:

    When i make burgars i use seasoned slat onion powder and pepper

  71. CodeName_Mhoo says:

    Am I weird that I like my burger well done not medium rare

  72. Andreas Hafjall says:

    We buy special sauce… it's called Remoulade

  73. Casey Masters says:

    Why would I not salt the burger mix and only the patty after formed?

  74. Imam Rafi says:

    I subscribed

  75. Tyler Anderson says:

    Looks like garbage

  76. faox says:

    Anyone else just put cheese and lettuce on their burger and like, nothing else?

  77. Thomas P says:

    Please show how to make burger bun!!!

  78. M and M Phil says:

    There not fry’s there chips

  79. Adam Jankowski says:

    I like my meat rare too but burgs should be thin and well done

  80. fanny p rops says:

    exhale BELGIAN FRIES!!! Damn it, the Frenches can't even cook a fry properly.

  81. Anthony Jones says:

    Ok so, I love making burgers, i add all sorts of random flavours in my meat and like to form different thickness' when it comes to the patties. I also made the mistake of adding salt in my patty mixture, after seeing this I thought "pfft salting after you make the patties instead of before does nothing"…

    Oh how wrong i was….how horribly….horribly…wrong

  82. pollumG says:

    Was never really into burgers, went to the US(Cali) and now I FUCKING LOVE BURGERS!!!

  83. Music Menace101 says:

    I’m such a good person, I make sure everyone’s food isn’t poisoned.

  84. Gameware says:

    H a m b u r g e r

  85. NZAnimeManga says:

    Why do you always use kosher salt?

  86. Hans Grueber says:

    Refined peanut oil is not an allergen, however cold pressed or extruded peanut oil is…

  87. Scarybear 70 says:

    Sexiest chef EVER!! 😍

  88. Goblin Slaya says:

    holy shit so much salt

  89. rudeboymon says:

    Wow just wow👍

  90. SM - 10GM - Lorne Park SS (2252) says:

    That's not his last name? What is?

  91. Sonny says:

    Putting the letzuce underneath the hot meat? Have you met chris morocco yet?

  92. Joey Clemenza says:

    it figures this is one of his most viral videos… my god!!! my mouth is watering uncontrollably.

  93. Charlie Gonzales says:

    I love you man

  94. Comrade Dimitri Petrenko Spetsnaz says:

    Chuck Norris uses pepper spray to season his meat

  95. The Entity says:

    4:04 we don’t need no education

  96. TotallyNotARobot says:

    That's the prettiest tomato I've ever seen

  97. Smoothie says:

    How what’s your preferred degree of done-ness for the burger?

  98. TPS Platinum says:

    That ain't my special sauce. I hate mayo on my burger

  99. Aaron Davey says:

    Special sauce = fancy fry sauce.

  100. Si_Vis_Pacem Para_Bellum says:

    Making burger at home is the best thing ever. Hate my fire alarm tho 🙄 ughhhh, it's a rent house, I have to tape the lil bugger before cooking

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