00:00I'm John Barker. This is Skull and Mortar and today we're going to put the Masterbuilt
00:04Auto Ignite to the test. We're going to do the ultimate backyard burger. For today's cook I'll
00:09be using Masterbuilt Hardwood Lump Charcoal and the first thing we want to do is get this thing
00:14piping hot. So we're going to set the temperature of 550 degrees. Now you're going to go ahead and
00:19salt one side of this and hit it with some pepper too and then you're going to set the season
00:22side
00:22down on your grill grates. Now at this point if you haven't seasoned your other end you're going to
00:32want to go ahead and season it with some salt and pepper as well. Season it to taste it doesn't
00:36matter how little or how much but in my experience a little extra is usually a little better. Now
00:41somebody somewhere is going to tell you that you're only supposed to flip your burgers a certain amount
00:45of times. I wholeheartedly disagree with that. I'm a gratuitous flipper so I'm going to gratuitously
00:50flip the crap out of these burgers. You flip yours as little or as much as you like. Now we've
00:55got our
00:55burgers at about the halfway point so we're going to go ahead and throw our onions on. I like to
01:00grill
01:01my onions because it takes away some of the bite of the acidity. It gives it like a softer sweeter
01:05taste to the onion and that's what I prefer with my burger. You can certainly skip this point if you
01:09want but if you're going to do it go ahead and throw a little bit of salt and pepper on
01:13top there.
01:13This is also the perfect time for you to go ahead and toast your buns. You don't want to have
01:18a soft bun
01:19here. It kind of protects the bun from all the juices and whatnot and just gives you a heartier
01:23experience. Now we've had our burgers going for about five six minutes at this point so we're going to go
01:29ahead and start saucing our buns. Now I made this burger sauce with two parts mayo, one part ketchup,
01:35one part hot spicy mustard, and one part relish. So that's all it is. It's basically like an upscale
01:42kind of big mackey sauce and we're going to go ahead and slam these down directly on both sides of
01:48our buns.
01:49Now we're going to start dressing these here. We're going to take some lettuce. You want to break the
01:53lettuce. You want to fold it over and make sure that it fits completely on the bun so you get
01:58a
01:58nice fluffy lettuce without having it go all over the place. Next up we're going to drop a big beefy
02:04piece of tomato. I like to use the tomato that fills up the whole bun. If you don't like tomato
02:09leave it
02:09out but to me the tomato is essential. Just adds like a fresh quality you know what I mean? You
02:14bite into it
02:15it's a fresh crisp quality that really goes well with the fat of the burger. And of course we got
02:21to hit it with a little bit of salt and pepper. Hit those spices. Hit those seasonings guys. It really
02:25is going to level up this burger overall. Now we want to attend to our onions here. I'm going to
02:30do an
02:30absolutely horrible job of flipping mine. You maybe are going to do a less amateur job with God and for
02:35the love of God I hope so you do better than I just did. I do not know what happened
02:40to my flipping
02:41skills here. Perhaps I never had them. But we're going to go ahead and flip these onions and maybe
02:47jam some down below the grill on grates even. You know whatever. But we're also going to give our
02:53burgers another flip. Like I said I'm going to gratuitously flip the crap out of these things.
02:56They're about done. I like where they're at right now. They got a great color. They're still juicy.
03:01We still got some of that myoglobin coming out so we know they're not overdone. Now we're going to
03:05slam our patties down on top of these tomatoes. Now you might be saying that's a big ass tomato
03:09because these are one third hamburger patties and you would be correct. But what I need to do
03:13is convince my doctor that I had a salad for lunch. So that's where we're going with this salad on
03:18a burger.
03:24Now we are nearly to the final step as we're going to start dropping the onions on these burgers. Again
03:30the grilled onions are just going to add such a nice flavor instead of that harsh bite. It's just
03:37going to be a great nice onion flavor to these burgers. It's really going to take it to that next
03:42level. So if you've never put grilled onions on your burger before go ahead and try and do it at
03:47least
03:47one time so you know what you've been missing your entire life. Now it's time to go ahead and top
03:54these burgers. We've gone ahead and put some more sauce on the top. You cannot have too much sauce
03:59here. Well you probably could but you're probably not going to put too much on there. And that
04:03literally is all you need for the perfect backyard burger. Guys these burgers are super simple and
04:11literally anybody with a grill can do them. So go out and grab your grill throw a burger on it
04:17and make sure that if you need any seasonings t-shirts whatever skullandmortar.com and I'll
04:22see you soon with a brand new video.
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