I guess that people just have different tastes. Glad that these were a hit for you! Thanks for watching and taking the time to comment! ;)

Yo this guide is pretty cool, No breezy talking just straight to the meet. Thumbs up.

I like the "feel your hand" tip! Very nice.

Great tips for grilling a burger! We've already shared with our fans!

So glad you gave these a try and that they came out juicy for you. The salt will help break the garlic down and make mincing easier. Thanks for watching! ;)

Looks delicious! Thanks for the video.

I just made it and it felt like i was in heaven eating god's delicious recipes

Thank you for the recipe!!!!

There is something about getting advice from a chef with an accent that just makes it seem so much more awesome. In all honesty, the first time I did it, I used an indoor grill and no egg, and I kept worrying about it falling apart on the spatula.

I have to give this a try, I love burgers, when they're done right (big and juicy).

nice tutorial m8 :) looks lovely

I have try everything he says and perfection all the time.

Thanks you so much for watching! ;)

Amazing! Thank u so much :)

very nice, gonna try it tonight.

oh my gosh it looks so good

This guys is great! Nice tips that u really dont see on other videos.

i swear to god that i love food as much as i love cars and girls....i mean it, just looking at a burger being cooked gives u this amazing feeling...:)

Very Nice. Time for a burger. I could eat lots of burgers. Specially when I come home from a pub :)

Hope you give it a whirl! Thanks for watching! ;)

I'm going to try to make those tomorrow but half the weight so that I can make eight. And with some cheddar cheese encased inside some of them. Never made a burger before so thanks for the demonstration.

perfect, thanks!

Thanks for chiming in with that tip! ;)

Good looking burger!

Thanks! :)

If I'm correct Morton's Steakhouse was in the show Steak Paradise on the Travel Channel.

now i'm hungry :) nice burger

Yup! :)

Salt, pepper, toasted buns, carmelized onions, cheese, bacon, manize and ketchup. Perfect

Ok I want you at my birthday to make burgers they look so good

Thanks for watching! ;)

LOL! Thanks for making my day! :)

The BBQ Pit Boys use ground chuck; this guy is using ground sirloin. The difference is that ground sirloin is a lot more lean and has a lot of problems staying together on a grill. Basically ground chuck is easier to keep together so it doesn't need an egg. Ground sirloin is a lot harder to keep together because of it's leanness.

Bem legal Thank you for teaching me Perfect!

I like the way how you say burger several times. You put so much emphasis to "burger"

By the way, nice burger. It gave me ideas for my own recipes. :P

Wow! this looks great you should Watch Extreme Chef Airing tonight. I suggest you try and get on the show.

Thanks for the video! You, sir, are a bad-ass.

Thanks for all the great comments! We have a great playlist which will help you grill and make some tasty drinks this weekend - check it out! kzread.info/head/PLFE794651B9EB491B

i caught that too. was just a tiny press then stopped lol. i never saw the crisscross cuts on the burger before. i HATE when the burger puffs up. i always made a hole in the center to keep the burger from turning into a meat ball.

Not really a question, but I guess indirect heating would not be a bad thing either? Maybe just take a bit longer? I am going to try this out. I normally just grill ribs, but never made my own hamburger. Looks good and thanks for the info!

Sensational looking burgers! I've got a ways to go :)

im [ soo ] hungry right now *-* thats why im watching this xD.

@doubted101 On a steak, the E. Coli bactery will stay on the surface of the meat. That is NOT the case when you have grounded meat. I hope that it's clear now. Have an happy BBQ time.

wow !!!! i feel hungry ...

yamm i'm getting very hungry on burgers right now... :D

@danx033 thats just for the ready made garbage you can pick up at the store, if you ground your own beef, you can make it raw if you so wish.

You caught that hugh? Thanks for watching! :)

So what do you use to stop it from falling apart? Surely you add egg?

Looks that way! ;)

yum yum

@eujeeves you local burger joint doesn't use charcoal. can't beat that smoky flavor.

@vojkanstrasni I love Pljeskavica and cevapcici, I eat a lot of it every time I go to Slovenia, I like kaimak and onion with mine.

got a question do u do the same thing if you are using a gas grill??

ground chuck... Thats what i use for burgers seems to work the best for me.

thanks

So true, so true! ;)

barbecuing is slow cooking over an indirect heat source which can be done on a charcoal grill if it is big enough. i use montreal steak seasoning on my burgers and get rave reviews every time

good

Yes! We know what you mean! ;)

I'd love to eat that burger right now, with some relish and chili sauce.

I like how he only flipped it twice... at least, that's what you think. Note that are crosshatch grill marks on the burger on the final flip? You've got to love movie magic -_- ...

going to try to cook this next weekend for sure. poor me, dont even had budget to cook burger :(

i want it now! O_o

Making meatloaf? I simply use fresh ground round, pepper, salt, and cold-pressed olive oil. I use center formed coals to sear each side one minute than move to off center to cook each side X minutes to liking. I use a meat thermo for final check.

me too!

whats better sirloin burger, prime rib burger, or angus????

Searing has nothing to do with "sealing in juices." It's about color and flavor, that's it. Cutting the grid marks seems like an interesting trick though, I'm going to try that today.

can you show how to make a patties that didn't broke while grilling...

JUICES!

notice at 2:17 he places the bun on the side of the burger patty and at 2:20 ... well you get the point..

Totally know what you mean! ;)

ground chuck?

uuh.. what kind of the meat that you used?

It's funny you say resist the urge to press the burger down after flipping...and, you almost did it yourself. Lol!

i am so hungryyyyyyyy

haha.i kno how u feel. i like the cake demonstrations cuz i like listening to liv hansen talking about crumb coats. lol.'a crumb coat is basically a thin layer of icing that seals in all the crumbs' blahblah. lol its the same EVERYTIME

A real bugrer 4 real man!

Did you say a "medium rare burger" lol. A medium rare burger would have an internal tempature of 130 I believe. A burger is not considered safe until the internal tempature hits 160. I can tell both from the time that thick burger was on the grill and by watching him push on the burger, that burger was indeed medium rare, and if he had cut the burger open it would have been red inside. If there was ecoli bacteria in that burger it would not have been killed.

I've read,that you're not supposed to handle the burger too much....what's the trick to mixing ingredients without handling it too much?

I add minced garlic inside, that's it! Salt and pepper bother sides! Brush with oil...mmm

I really need to stop watching food videos at night when I am hungry...I'm torturing myself !!!

i'am so hungry

=P~ my favorite

im so hungry! D:

Why did I watch this?? ;( Now I'm going to eat everything!

if you wanna know how a meatloaf sandwuich tastes like, just add egg to your beef. after you put egg in there, it automatically ceases to be a hamburger and becomes a meatloaf sanddwich.

what about adding bread crumbs

Give. Me. Burger. NOW!!

At 1:35 you sound like peter griffin lol XD

These coals had to have gone past 45 minutes. He did say wait at least that long, but with that many coals, I would guess more like 70 minutes before he could put that meat on there without it burning it up. If you notice there is no red glow about the coals at all.

ground chuck

@PeterParkerisded exactly man, we want to make a burger not a meatloaf or meatball....u dont want to add anything to the uncook meat but S&P.

29 people couldn't resist the urge to squeeze the burger down

the rock

What if I have pudgy hands? What part feels like what burger?

TFW!:)

Ah, I love the smell of an animal achieveing its only useful purpose in the afternoon.

"first you start with 2 pounds of freshly ????? ?????" anyone can tell me whats he saying? i wanna try out the recipe :D

Minced meat should be eaten at least medium - medium well but not rare