Video: How to Cook Hamburgers -

Video: How to Cook Hamburgers

See how to make a perfectly cooked hamburger.

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In this video, you’ll see how to cook hamburgers to a perfect doneness. Chef John will show you the signs that tell you when the burger is ready to flip. This method isn’t based on time but look, and after you flip it, by feel. See more Chef John videos >>

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Feb. 9, 2015 2:12 pm
His burgers didn't shrink or release a lot of liquid. Is that true for the rest of you? When I lived in the States 20 years ago, my burgers always would shrink and exude liquid. Browning ground beef left me with a puddle of grease and water to either boil off or drain off. Here in Mexico none of that happens. Every burger I make stays the same size. Browning ground beef works perfectly - no juices in the pan. But if YOUR ground beef still exudes a lot of liquid, tell me soon and I'll explain why, because you deserve to know it. If your meat doesn't shrink or exude much liquid, you don't need this information. The problem has been fixed. A good tip is to use an oiled spatula to SLIDE the patty into the pan or grill, and another one (or even two) to turn them. The practice of adding egg to GB to make them hold together changes the taste - not for the better, either. Try mashing each patty pressing fairly hard. Then pat the cracks on the edges, forming and firming as
Jul. 14, 2014 5:16 am
What is rocket surgery? lol
Mar. 7, 2014 10:03 pm
I'm actually really glad this WASN'T a grilling technique! I'm a single mom who lost the BBQ in the divorce, LOL! All my meat is cooked indoors. Thanks Chef John!
Apr. 24, 2013 12:46 pm
"It's not rocket surgery" love it!
BBQ for life 
Feb. 26, 2013 3:18 pm
Little disappointed was figuring it would be a grilling technique. But they do look good. Not sure you can achieve a perfect burger without actual flame.
Diann Santman 
Aug. 22, 2012 1:10 pm
Have to try that, thank you
Aug. 22, 2012 2:37 am
I really need to make my own video for making burgers. Typically I don't like to brag, but burgers are the exception. I make the best burger I've ever had, and everyone I have ever fed one to emphatically agrees. Broiling is the easiest method of cooking a burger. Also, some people say to handle the beef as little as possible so you don't ruin the texture, but I do not agree with this. It is ground beef, the texture has already been ground out of it. Push the patty down slightly flatter than you want the patty to be, then pinch the edges to form a perfect round patty. The edges should be slightly higher than the center. This keeps the edges from cracking and keeps the burger from becoming a ball as it cooks. To me a burger should be about 3/4 of an inch thick. I usually go for slightly over 1/3 a pound per patty. I've also discovered after many years of seasoning my patties that it tastes better without it. If anything I put I quick shot of worcestershire on the top right before throwi
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