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Video: Chef reveals how to build a better burger

  1. Closed captioning of: Chef reveals how to build a better burger

    >>> in today's kitchen, we're going back to basics.

    >> david is a chef, and it's good to see you.

    >> good to see you guys.

    >> there is a lot of stuff out there, a lot of burgers, and we're back to the basics with the simplicity of a burger. sourcing out your meat, get the 80-20, that means 20% fat.

    >> you can build a double patty or keep it simple . also, the bun to meet ratio is very important. so we have sirloin and brisket. when we start using salt and mix it in our meat, salt cures. so season is right before.

    >> it looks like a small burger to me.

    >> we're going to season it right as it goes on the flat top.

    >> how hot should it be.

    >> nice and hot. listen, when you do this, you're talking about more salt than you normally would, it brings out that beefy flavor. we have a couple working right here. the other key to this is we're going to seer and get crusts.

    >> you like cast iron .

    >> yeah, i'm all about cooking outside too. if we're talking about bunning, caramelization, and look at the bun to burger ratio, we'll have a little shrinkage there.

    >> there is so many theories about flipping, i like to flip once.

    >> and don't push down with a spatula. look at this.

    >> how do i know when it's ready to come you have, you can do a press, if you go like this, and a four wouns burgeounce burger, it doesn't take very long. simplicity of ingredients, cheese, pickles, onions, ketchup.

    >>> coming up, the count down to a birthday.

    >> don't say how many years old she is.

    >> 60 --

    >> don't give it away.

    >> luke bryan will be stopping by and another song from jimmy buffett .

TODAY recipes
updated 8/14/2013 4:10:21 PM ET 2013-08-14T20:10:21

Recipe: Fat Daddy burger

  • Patties
  • 8 ounces ground sirloin
  • 8 ounces ground brisket
  • Kosher salt
  • Fresh ground black pepper
  • Toppings
  • 1 sweet Vidalia onion
  • 16 sliced pickles
  • 1 tablespoon ketchup
  • 1 tablespoon yellow mustard

Combine sirloin and brisket into 4-ounce patties. Add salt and pepper just before cooking. Cook patties until medium. Top as desired with the suggested toppings.

Serving Size

Makes 4 patties

Recipe: Da Jive turkey burger

  • 1 pound ground turkey (thigh meat)
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 8 sandwich potato rolls
  • 1/4 cup melted butter

Combine ground turkey and Worcestershire sauce, and form into 4-ounce patties, about a half-inch thick. Add salt and cook patties for about 3-3 1/2 minutes on each side. Measure with a meat thermometer (burgers should be cooked until 160 degrees). To test without a thermometer, flip burgers once browned and make a slight slit on one side. If the liquid that secretes is clear, the patties are done; if it is cloudy and brownish, continue to cook for an additional 30 seconds to 1 minute on each side.

Heat flattop until very hot. Melt the butter in a saucepan. Lather the inside of the top and bottom of the bun with the melted butter and place on flattop until it browns, approximately 30-45 seconds.

Serving Size

Makes 4 patties

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