00:02Hey guys, welcome to Chefs at Home. I'm Chef Tony Matassa and today we'll be making the classic burger for
00:08our friends at Ola USA. Let's get to it.
00:10When I make burgers, I always use ground chuck. So that's what we have laid out here. First thing you
00:15want to do is season that up a little bit. And for that I use a mixture of coarse salt,
00:22black pepper, red pepper, and white pepper. That way you get a little bit of everything going on there.
00:28Once you thoroughly season it, you just sort of mix all this around so that it's all evenly seasoned. But
00:34you don't want to press the ground beef down too much while you were mixing it, which is why I
00:39have it laid out the way I do. And that will keep us from having dense, hard hamburgers.
00:44Just to keep it clean and easy and everything, I put a little water down on the surface first, lay
00:49down my aluminum foil, and then I put a little water on the foil and lay down parchment paper so
00:54that it doesn't rattle around and slide around when I'm trying to season the beef.
00:57Now that everything's set up the way it is, all you do is mix everything up and then you make
01:02some very light balls to make sure that they're relatively even in size without having to smash and overwork our
01:09meat.
01:09Now for anyone watching who doesn't have a grill at home or is in a condo or an apartment or
01:15something where you're not allowed to use a grill, we will also be making, we'll be doing two different versions
01:20of these burgers today.
01:21We'll do some on a gas grill outside, but first up we'll do some in a cast iron skillet inside.
01:28Alright, so here's probably the most important part of having a good burger that doesn't give you terrible indigestion.
01:34You only need to press this burger two, maybe three times.
01:41And look, it's not perfectly round, but that doesn't matter.
01:45It matters how well it tastes and how it crumbles and all those good things and this will make that
01:50happen.
01:50You do not want to overwork your burgers.
01:54Just smash them out a little bit and they'll taste great, which is again the most important part.
01:59Very last thing you have to do, and it's not too hard, you want to put your thumb into the
02:03center, make a little thumbprint into the center little dimple of your burger.
02:06And that will keep it from rising up in the center and making your burger where it's very hard to
02:11eat.
02:11It'll make it all kind of cook evenly.
02:13It's good stuff.
02:14Alright, so I just have a little bit of oil in there just to make sure nothing sticks.
02:17You also want to make sure it's good and preheated.
02:19And here we go.
02:20Alright, so a couple little things.
02:21You just want to make sure not to overcrowd your skillet.
02:24You know, however many you're making and depending on the size of your actual skillet, just, just, you see the
02:29spacing I have here.
02:30That's, that's about what you're looking for.
02:31You want to make sure that everything gets good and crisped up.
02:34We'll let them cook for about two and a half to three minutes per side.
02:37And we're ready to turn these guys.
02:40Beautiful, beautiful.
02:41Now we'll just let this side cook for two and a half to three minutes as well.
02:45And we'll be just about set up.
02:47Alright, so these guys are ready to come out of the skillet, get ready to be dressed.
02:50But before we do that, as promised, we're going to head out to the backyard and knock some out on
02:54the grill.
02:55So you want to make sure that your grill is preheated, all burners, for about 10 to 15 minutes, medium,
03:00medium high.
03:01And then lower your temperature.
03:03Again, you're wanting to stay around medium to medium high when you're, when you're grilling the burgers.
03:07So once you get them on the grill, I like to let my, I like to close the lid for
03:11about a minute, minute and a half.
03:13And then just so they cook a little further on the inside.
03:17Most people like their hamburgers in the medium range and this will help to make that happen.
03:20Again, two and a half minutes or so, maybe three, depending on your grill and temperature.
03:25So we have these dressed pretty basically.
03:27You just have some little purple onion, some tomato and some lettuce.
03:30This guy has cheese and this one will have no cheese.
03:33You can do whatever you'd like, right?
03:34Here we go.
03:37Ready to rock.
03:38I'd like to give a big shout out to Hola USA and Chefs at Home for having me today.
03:43Hope that you guys enjoyed it.
03:44This is a great simple recipe.
03:46It always tastes awesome.
03:48Everybody loves it.
03:49Please enjoy.
03:50Enjoy.
03:51.
03:52.
Comentarios