Thanks for watching Everyone! *Let us know in the comments how you cook your hamburgers?* Our Homemade American Cheese video: kzread.info/dash/bejne/o6B-lZKJd7jRaLw.html

@jonathanwetenkamp3793

3 жыл бұрын

Would you link to your video(s) where you made the sauce(s)? Or better yet, do you have them in a “Condiments” playlist?

@scottstewart3884

3 жыл бұрын

What's the shelf life on the cheese?

@utddr

3 жыл бұрын

I cook ours on a grill over charcoal and mesquite chunks. But now I've got to try smoking them!

@jdbendall

3 жыл бұрын

Your wife is a babe. Good on ya 👍 love the videos

@shinbo010

3 жыл бұрын

C'mon now you have to do a smash burger! The cheese alone would make it amazing!

Proof this isn't just a youtube show, cook yelling from the kitchen "you want x with that?", "Sure!"

@philipgwyn8091

3 жыл бұрын

You do know this is a studio kitchen set up in Glen's shed, right?

@akuthia

3 жыл бұрын

I didn't know it was in a shed actually

@darbization

3 жыл бұрын

@@akuthia Pretty cool now you know hey :) I guess you could argue, it's not really a shed anymore lol

@ShepardKammander

3 жыл бұрын

@@akuthia You might be interested in his video here. kzread.info/dash/bejne/enyttM2kYcenmLQ.html

@SmuttyNLP

3 жыл бұрын

“Shed”

Maybe the best looking burger I've ever seen

"Patty Stacker" - wow - memories! I love the reverse sear method for burgers, I always use this method for a great tasting consistent burger - especially when you are cooking for a crowd! Thanks for sharing!

@arthas640

3 жыл бұрын

I didnt know that was what it was called. I've got one that is supposed to be for 2 patties (I think) but i just use it for 1 thick patty.

6:36 You broke my (perceived) illusion Jules casually entered the studio on the right timing to try the samples hehe

There is a reason why you're favourite cooking channel on KZread, and that warning about your meat temperature is one of them. Many other channels are irresponsible with how they prepare burgers. Thank you for being awesome.

I never considered the effect that reverse sear would have specifically on the shape. It's always been a problem with thick burgers that they end up contracting into a ball because the outside cooks and tightens up sooner than the inside. It really does make all the sense in the world that bringing the meat up slowly to temperature would allow a thick patty to retain its shape by minimizing the temperature difference between the inside and outside. I personally do smash burgers more often than thick patties though. If you use a quarter pound ball of meat per patty, you can smash it to get that absolutely seared crust while still retaining a nice medium inside, then stack as many as you'd like to have layers of seared crust, cheese, and pink juicy interiors.

Never considered cooking my burgers this way! Thanks so much for a no-nonsense explanation, can't wait to try this.

I love the time stamp video, and really got a kick out of the commercials at the end. Thank you so much for your videos!

Everything homemade! Love it! Ps. Those patties look amazing!!

Loved the retro spots at the end.

I use the dimple method for keeping hamburgers from shrinking. I also use a panade sometimes to keep things juicy when cooking things to well done which is how my family likes them.

This is the best timing because I just got a pit boss last weekend. These look awesome

Man, I have grown to love you guys so much! I am totally going to smoke some burgers now. Home ground chuck, tri-tip, short rib on brioche.

That cheese is amazing!! Totally making some this weekend!!

In the eighties, my mum bought the patty stacker and we loved it!!

Those burgers looked fantastic Glen! And I totally agree, processed cheese is the only cheese for a burger! it just works

I'd never heard of this method. But you can bet I'm gonna try it!

That is the most beautiful burger I have ever seen in my LIFE!

Ok now I’m hungry ! Thanks for another great recipe!

Excellent. I am definitely gonna try this

I've reverse seared before and have been wanting to try it on a burger. This is saving a lot of homework. Btw, I like havarti for a good melty cheese. Great video. Thanks

I learned this from a place I worked at ages ago, they pretty much got a bunch of burgers ready for the lunch/dinner rush then would wear when ordered. They also did some amazing seasoning, it was by far the best bacon cheeseburger I've ever had.

It's breakfast time here and I want that in my mouth. Best cheeseburger I've ever seen. My mum has a similar device from Tupperware that makes them in separate plastic discs that stack together in the freezer.

Love this!! I will definitely be trying my burgers this way soon. Thank you so much, from Ottawa, Canada.

Love the "low and slow" concept for burgers. I'll give it a whirl. I didn't know you worked with food in that manner. You might consider doing more clips with these type "hints," especially when they produce both visual and tasty results like this.

I'm literally in the middle of smoking a brisket for the 4th of July when I stumble upon this video. We were already planning burgers, and this means that when I pull the brisket off to rest, instead of doing the burgers all on the range, we can do them up on the racks and stick them into the smoker right after we pull the brisket out. I think I've got to try this...

#1 I just love Jules’s giggle of awkward delight when she decides she needs to put her monster cheeseburger down so she can talk instead of mowwing down on it like she wants too, and #2 I loved my family’s patty press when I was younger but had since forgotten about them... new Amazon order about to happen!

Great show - enjoyed it a lot!

Another way of doing burgers. Thanks for the tips.

Love your food history lessons! 🧐

Looks so delicious. Yum!

That looks really good!!

Love to you! Keep the smoker rolling, I'm taking notes!

Those burgers looked phenomenal. I still can’t get over how they didn’t shrink at all.

@mariamartins367

3 жыл бұрын

I think it’s the compression at thebeginning

"... whatever brings you joy..." Truth right there.

Hi Glen, just wanted to thank you for sharing your story. Would love to hear more about your life and career

Ha! I'm so glad I watched until the end. Love the old commercials.

That looks fantastic

Sous vide burgers are also very very nice. Same deal, slow cook, shape preserves nicely in a vacum bag, and seared.. yummy

Love the K-Tel video! What a blast from the past. The burgers looked amazing! Off to watch the cheese making video. ( Don’t know how I missed it!)

I enjoyed the bonus on the end. I should be trying to eat less red meat, but now I want a patty stacker.

That was great! I’ll have to try this method even if I don’t have 4 names ;-). One thing I love on my burgers is red hamburger relish. Bick’s was my go-to until Smuckers discontinued it. Sigh. Strubs makes a good one but I do miss the Bick’s. Maybe something to try to replicate? :-)

I worked a PGA golf tournament once and they cooked the burgers and when they were done left them on the grill in square catering dish simmering in beef broth. I know it doesn’t sound gourmet, but damn they were delicious. Thank you for your channel, I get much enjoyment from it.

Great video as always. I really liked the extracts from old commercials - maybe you could do this for some other future recipes.

A timely project. We’ve had a pellet “barbecue” for a long time which was largely unused because it tortures a steak. However, it makes an amazing oven for roasting lamb, beef, pork and chickens in the summer when it’s too hot in the kitchen. This year, I did use it to “reverse” sear burgers for the first time. I used the ones pre-formed from Costco which are always too raw inside due to their thickness if cooked in the traditional way. Our smoker does produce more smoke at a very low “smoke” setting. Now that’s a burger!

I watched this while eating a Big Mac. I am highly envious.

Amazing burger action

Welcome back...I was starting to get withdrawal symptoms... ❤👍

I need a link to that burger press. Another awesome video Glenn. Thank you.

seems quite sensible. I have a Tupperware version of that burger press thing. I think my mom bought it back in the 60s or 70s. Definitely agree that if you are grilling for a big crowd then partially cooking the burgers in the oven ahead of time is very smart

I would like to say I love the way you enjoy the food you cook. It gives me great joy to see you happily munching away at the food rather than just displaying it. I also love the way that you give a recipe but then say that you can make it your own. You’re not as precious as some on screen cooks can be. These are some of the reasons I love your channel. Thanks so much.

"A guy with four names." XD

@joshmx28

3 жыл бұрын

Who would that be? Im lost.

@joshmx28

3 жыл бұрын

Asutari Alt? Did he lose the password to his main account or something?

@shamanllama

3 жыл бұрын

@@joshmx28 no, his maiden name is alt and his wife's was lopez, but they took each other's names, hence the hyphen.

@joogergo1

2 жыл бұрын

A somewhat arrogant guy with 4 names

When Heston Blumenthal made his processed cheese, he poured it out onto a hotel pan with baking paper underneath and sliced them that way. Worth a try!

Ahhh love your videos! Didn’t realize you were also from Toronto until this video!

Haha I just realized the burgers we serve at our concession stand are reverse sear! We use frozen fully cooked patties and pop them on the grill to heat them and get some char! Lots of "best burger" compliments and weirdly some owners of meat lockers wanting us to buy from them. Sorry, I don't have time for raw ones!

@maxineb9598

Жыл бұрын

That's not really reverse sear. Be different if the patties with first cook were only partially cooked. Otherwise, it's just reheating.

that look really good, I need to try that sometime :)

When you were about to shove the burgers out of the stacker from the bottom I almost screamed at my screen, lol. Also, Julie has a big phobia of eating messily on camera, I think.

@arthas640

3 жыл бұрын

I know her struggle, I eat like a half starved chimp so i try to eat alone.

Thank you for use the metric system on the description

Glen. Whatever happened to that last KFC recipe? I have been on the edge of my seat for weeks.

@Criterion515

3 жыл бұрын

Lining up behind this guy right here. Been waiting on the same.

@Jacob-Vivimord

3 жыл бұрын

He's workin' on it. He wants to get it right. Patience, my friend!

@arthas640

3 жыл бұрын

that's bad for your back

@esalenchik

3 жыл бұрын

@@arthas640 😂🤣😂

That's look's great Glen. I like to make my burgers in the broiler but 1/3 lb. patties and sometimes I put the cheese inside the burger's like a Jucy Lucy. Yes, American cheese is the best for burgers. Also there was a restaurant here in San Francisco called The Hippopotamus ot The Hippo that made a burger anyway you wanted it cooked. Those were the days. Thanks Glen.

This is a must for the next bbq.

I really need to stop watching this channel in bed at night

Jules was right again, this burger was not pretty, it was gorgeous! I will be trying this method.

A thing of beauty

Oh Lord I do remember we had one of those patty stackers back in the mid 70s as well as a few other K-Tel items. lol

To be fair, to my knowledge Kenji never claimed to have invented the reverse sear method, just the name. And he is arguably responsible to a large degree for the popularization with home cooks.

@GlenAndFriendsCooking

3 жыл бұрын

You're right; I don't think Kenji out and out claims to have invented it, but he doesn't deny or set the record straight all that often either. Leading to a lot of people believing he originated the method.

@Mr1strokejoke

3 жыл бұрын

@@GlenAndFriendsCooking Kenji's video "POV How to Cook a Steak" around the 7:15 mark. There is also this comment. Copy & Pasted J. Kenji López-Alt 3 months ago When I say I developed it, what I meant was that I was working on a recipe for steak. I had cooked steak sous bide many times before. I wanted an at-home method that could approximate it. So I put a steak in a low oven then finished by searing. To my knowledge at the time, this technique had not been published anywhere (Alton brown and Heston Blumenthal did something similar with roasts, not pan seared or grilled steaks). I didn’t call it reverse sear at the time. After I published it it became a hugely popular technique and some time later someone started calling it reverse sear. I don’t know where that came from. I wouldn’t claim to have invented it, because I don’t know who was doing it before me. I will say that I came up with it independently based on months of testing. I was the first to publish it in a mainstream publication (seems like BBQ circles and web forums had discussed it before), and certainly I made it into a household technique. I don’t know what to call that, so I say I developed it, which seems accurate by all definitions and expectations of that term.

@GlenAndFriendsCooking

3 жыл бұрын

@wpattison My stance on this is exactly what I said in the video; exact quote: "Probably lot of people think it was invented by a guy with 4 names."

Oh my word! He added the K-Tel ad! Serious retro flashback!!

Burgers looked great! Quick tip, if you put the burgers on the top rack, closer to the chimney, you will get more smoke in them because all the smoke has to go that way.

I am hungry now, I like the way you add nothing to the burger itself other than seasoning and you don't mix the hell out of the meat until it turns into a paste. Best burgers are simple and handled little

Man, that looks good as! Should not have watched this while trying to sleep! Mouth is watering like crazy......😂

I have been using reverse sear for 30 years for steaks but never thought to try it on burgers. Thanks!

I hope you share with your neighbors... I couldn’t imagine smelling all the glorious food you make and not getting any!!!

Burger looks lush. I'm definitely going to try doing it like this. I've got my auntie's Tupperware burger press that's so old but Tupperware never seems to age or get brittle. I told my friend I had a burger press and she thought I was all laaa-dee-dahhh. Uh, no.

Damn Glen those burgers 🍔 look absolutely amazing! I know what’s for dinner 🥘!

Omg I bet that was amazing. North Americans really know how to do burgers, love the inclusion of pickled gurkins. I'm having chicken burgers tonight but with an American smokey sauce! ( + real English cheddar no american cheese in Britain) Cheddar will melt it just needs 2 minutes on top the burger near the end.

Time to make burgers this weekend!

Thanks for the quality content, Glen. Any reason you didn’t want say exactly who the four names guy is?

I still think we have my parents Patty Chef in the basement, a yellowish one. I'm gonna look for it now. My aunt and uncle had a drab lime green one.

I think I need a patty chef in my life

oh boy, it looks super good but i'm not sure most people are gonna wait almost 2 hrs to cook a burger but it does look great.

After an hour and a half, if those burgers had any secrets they would have confessed by now. Ha ha, you had me at "Pattie Stacker"! Weren't the 70s a fun time? Thanks, K-Tel.

The burger as a whole looked very tasty but i feel i need to give a special mention to that cheese because i could literally see the texture of it... it looked perfect for that burger, it also looked extremely tasty.

@GlenAndFriendsCooking

3 жыл бұрын

Check out the video where we ‘make’ the cheese, super simple process.

What a great burger for this S.Ont. heat!

A smoked seared burger with American cheese? Need about 4-5 hamburger dill chips too. Hell yes!!👍🏻

Hi Glen, two of my all time favourite things to eat that I cannot seem to make myself very well are the type of slightly spicy/peppery sausage used on McDonald breakfast sandwiches / Breakfast McMuffuns and the second is the style of sausage i got on Pizza in New York, if your looking for something new for a video would love to see your take on these.

Burgers look good-will give this a try tomorrow. By chance, are you planning on doing anything with short ribs this summer?

Toasted buns are always a nice touch

Beautiful ❣️

My hexametaphosphate is in the mail. Can't wait to make that Processed cheese.. now to look for the Patty Stacker....

@eval3651

3 жыл бұрын

You can also look for Tupperware if they sell it in your area. I picked up a 5-tier stacker on ebay Australia. duckduckgo.com/?q=tupperware+burger+patty+maker&ia=web

@kkaucher

3 жыл бұрын

Amazon carries its flavor of the Patty Stacker: smile.amazon.com/gp/product/B00275UAWO/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1

Good substitute for a burger press is a slightly large egg ring. Just pack in your burger mince to a flat level and lift the ring off! Perfectly round patties with little washing up

Ty for doing this video. I've never heard of reverse sear burgers. I am only just starting to make burgers (weird, I'm 40!) But I am tired of paying $12 for a decent burger...I just can't seem to get mine to taste "decent", lol. I will be trying this tonight for the husband and I. Hoping for no shrunk, over cooked burgers ;)

Hi Glen, excellent video. I am making burgers for dinner tonight and have had such success making my steaks recently using the reverse sear method I thought I would try it with burgers. I took to KZread and found your video! I have a question; how long does it take to cook a 1/4 burger at 180-190 degrees? I know you used a 1/2 lb burger. I'm curious.

Welcome Glen, and welcome back to our screens :)

I like my burgers "well done", and I love a nice grilled crust (or grill marks). I would love to cook my patties to near-done, especiall if I had a smoker. And then I'd grill or fry it, give it salt and pepper, whack it onto a nice crusty roll with a couple of slices of bacon and some French fries on the side... I wish!

Wow.....those burgers look so good. I know it is not as respectable, but I put liquid smoke in the meat with beef seasoning.... If I had a smoker I would definitely like to try this.

What is your recipe for your homemade dill pickles? They remind of the ones my grandmother used to make. We ended up losing her recipe for it (and others) about 5 years ago when we moved house and it got accidentally thrown out.

King's Hawaiian sweet rolls have been around for decades and decades but just in recent year have they become popular outside of HI. They're pretty yummy, soft and buttery, yet pretty substantial.

@davidferrer678

3 жыл бұрын

You sure about that ? I’m born and raised in the states I’ve lived in a few and they’ve literally always been popular

Anyone else get the old Slap Chop commercial at the start of this? First ad i didnt skip in a long time:)

Gotta love those old commercials :D