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Posted: 5/25/2017 5:39:20 PM EDT
[#1]
Quote HistoryQuoted:
FYI, I found his recipe for the meat blend he uses for burgers at Bread Street Kitchen, which may or may not be the same as this one. 7oz short rib 14oz chuck 7oz brisket 3oz fat All "minced" which I assume is Limey for ground. 
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Posted: 5/25/2017 5:40:00 PM EDT
[#2]
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I was just kidding. While it's true that technically it is a contamination hazard, I wouldn't worry about it, especially if it doesn't sit there long and it's going straight to the heat. Quote HistoryQuoted:
Quoted:
They also went straight on the grill for several minutes. While it's not something I'd have done, and would be against DEC rules in a restaurant, perfectly fine to do at home. Anything potential would be cooked off anyhow, not to mention with the quality of ingredients he uses on his shows, I really doubt he'll ever get something contaminated with a pathogen. Hell, I do the same at home on occasion to save on seasoning or dishes. Just make sure that temps are hit properly. Mostly I was wondering where the pickle was.  my sarcasm is broken today, don't mind me.  I'm occasionally overly critical on stuff like that, as my family thinks a properly cooked chicken or turkey need to be held at a minimum of 180f for 10 minutes before resting, among other derpage.  Tried to train them out of it, but no go.
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Posted: 5/25/2017 5:40:52 PM EDT
[#3]
for those who haven't been exposed to the f-word, here's a playlist with a bunch of recipes from the show. if you're looking for simple, really good recipes, you really should be watching these.
https://www.youtube.com/watch?v=3CtkGXq2G9s&list=PLDgSM4iGxY4l506MkrxJaQRzMsagC1FBq |
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Posted: 5/25/2017 5:41:51 PM EDT
[#4]
Quote HistoryQuoted:
for those who haven't been exposed to the f-word, here's a playlist with a bunch of recipes from the show. if you're looking for simple, really good recipes, you really should be watching these. https://www.youtube.com/watch?v=3CtkGXq2G9s&list=PLDgSM4iGxY4l506MkrxJaQRzMsagC1FBq 
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Posted: 5/25/2017 5:42:11 PM EDT
[#5]
Chuck is a cut that is underappreciated, particularly in a burger context.
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Posted: 5/25/2017 5:43:35 PM EDT
[#6]
Quote HistoryQuoted:
Chuck is a cut that is underappreciated, particularly in a burger context. 
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Posted: 5/25/2017 5:54:55 PM EDT
[#7]
I think he forgot to salt and season the lettuce.
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Posted: 5/25/2017 5:57:42 PM EDT
[#8]
"You put so much oil in this that the US wanted to invade the fucking plate"
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Posted: 5/25/2017 5:58:57 PM EDT
[#9]
Quote HistoryQuoted:
On a gas grill? 
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Posted: 5/25/2017 6:00:46 PM EDT
[#10]
Quote HistoryQuoted:
"You put so much oil in this that the US wanted to invade the fucking plate"
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Posted: 5/25/2017 6:01:05 PM EDT
[#11]
One of my friends is a 400+ lbs competition cooker.
He said - "You want to know the secret of a tasty burger". Having eaten his offerings for decades, I said "of course". "The trick is to grate a stick of frozen butter into the burger". Uh - thanks for the tip, my enormous friend! My go-to is 50/50 ground venison with 70/30 chuck. Eta: "on...on...on...on....on...on" It's video Gordon, not radio dude. |
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Posted: 5/25/2017 6:02:46 PM EDT
[#12]
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Posted: 5/25/2017 6:04:26 PM EDT
[#13]
Quote HistoryQuoted:
I think he forgot to salt and season the lettuce. |
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Posted: 5/25/2017 6:05:20 PM EDT
[#14]
Quote HistoryQuoted:
'There's so much salt in your post that the Romans want to pay the legionaries with it.'
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Posted: 5/25/2017 6:06:01 PM EDT
[#15]
Quote HistoryQuoted:
I think he forgot to salt and season the lettuce. ), but one of the most common complaints he offers up when criticizing other people's food is "BLAND...no seasoning!". I kinda get it, but then I get to thinking "Do that many people really not properly season their food with salt?".
You do get accustomed to salt, and can build a tolerance for it. I wonder if I'd taste that burger he made as being too salty. Most of me wants to say "yes", but...the man is a Michelin starred chef. He clearly knows what he's doing. I am in NO position to critique the man's cooking from my office chair. Either that, or the undercover Michelin guys love the shit out of salt, too.
I dunno. Maybe he's not using as much as it appears in the video. |
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Posted: 5/25/2017 6:06:38 PM EDT
[#16]
Quote HistoryQuoted:
"Why did the chicken cross the road?Because you didn't fucking cook it" Quote HistoryQuoted:
Quoted:
'There's so much salt in your post that the Romans want to pay the legionaries with it.'  okay that was good
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Posted: 5/25/2017 6:08:04 PM EDT
[#17]
Dump the mayo
Otherwise ducking awesome |
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Posted: 5/25/2017 6:09:47 PM EDT
[#18]
OST
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Posted: 5/25/2017 6:22:02 PM EDT
[#19]
I had a burger at his restaurant in Planet Hollywood, it was delicious.
I don't know if it was the best burger I've ever had, but it was close. |
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Posted: 5/25/2017 6:34:58 PM EDT
[#20]
Quote HistoryQuoted:
About 100f higher smoke point than olive oil (~325f vs ~425f) and doesn't add any weird flavors if it doesn't get overheated so long as you don't scorch it. Really popular for frying things that you don't want to deep fry. You could go up to Pomace olive oil which has a really high smoke point similar to grapeseed, but you'll loose a ton of flavor in that heat, plus it's expensive. Making America great again, one bbq at a time. |
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Posted: 5/25/2017 7:01:37 PM EDT
[#21]
Quote HistoryQuoted:
I often wonder what his palate is like. I've never ate his cooking (He'd have to open a restaurant in Texas, or I'd have to fly to London, and I probably couldn't afford it ), but one of the most common complaints he offers up when criticizing other people's food is "BLAND...no seasoning!". I kinda get it, but then I get to thinking "Do that many people really not properly season their food with salt?".
You do get accustomed to salt, and can build a tolerance for it. I wonder if I'd taste that burger he made as being too salty. Most of me wants to say "yes", but...the man is a Michelin starred chef. He clearly knows what he's doing. I am in NO position to critique the man's cooking from my office chair. Either that, or the undercover Michelin guys love the shit out of salt, too.
I dunno. Maybe he's not using as much as it appears in the video. His hell's kitchen hot sauces are hot and taste really good |
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Posted: 5/25/2017 7:14:54 PM EDT
[#22]
Quote HistoryQuoted:
GTFO Quote HistoryQuoted:
Quoted:
IT'S FUCKING RAW!!1!1!!!  |
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Posted: 5/25/2017 7:16:41 PM EDT
[#23]
Quote HistoryQuoted:
Seriously GTFO. Medium rare is the only way to eat a burger or steak. You can disagree, but you're wrong. AFAIK That is not even debatable among chefs. |
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Posted: 5/25/2017 7:24:08 PM EDT
[#24]
Re: Seasoning
I full-screened and watched the video carefully again. He's using what seems to be a sea salt (the granules look big enough), and trying to watch him closely as he pinches and lets it fly, he's not actually letting that much hit the food. It's lighter than it initially appeared at first glance. He's seasoning often, but it's just a touch as he builds each flavor. Also: That's not just mayonnaise. He's got a bit of mustard in there, as well. Probably whole gain, because I can make out some large darker bits (and that couldn't be pepper - it would be way too much). And I'm assuming it's a mayonnaise he whipped up quickly himself - I'd be shocked if he went for store bought (mayo is stupid easy to make). The texture certainly looks homemade, but that could also be the result of whatever else he's mixed in there. I doubt it, though. In fact, I'll bet it's this:  How to Make Mayonnaise - Gordon Ramsay |
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Posted: 5/25/2017 7:25:44 PM EDT
[#25]
Quote HistoryQuoted:
I often wonder what his palate is like. I've never ate his cooking (He'd have to open a restaurant in Texas, or I'd have to fly to London, and I probably couldn't afford it ), but one of the most common complaints he offers up when criticizing other people's food is "BLAND...no seasoning!". I kinda get it, but then I get to thinking "Do that many people really not properly season their food with salt?".
You do get accustomed to salt, and can build a tolerance for it. I wonder if I'd taste that burger he made as being too salty. Most of me wants to say "yes", but...the man is a Michelin starred chef. He clearly knows what he's doing. I am in NO position to critique the man's cooking from my office chair. Either that, or the undercover Michelin guys love the shit out of salt, too.
I dunno. Maybe he's not using as much as it appears in the video.
I'm sure it tastes great, I just wouldn't want to have any blood work done a couple days after eating it. |
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Posted: 5/25/2017 7:28:26 PM EDT
[#26]
Quote HistoryQuoted:
If you care about taste, medium rare. AFAIK That is not even debatable among chefs. |
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Posted: 5/25/2017 7:32:03 PM EDT
[#27]
Quote HistoryQuoted:
Re: Seasoning I full-screened and watched the video carefully again. He's using what seems to be a sea salt (the granules look big enough), and trying to watch him closely as he pinches and lets it fly, he's not actually letting that much hit the food. It's lighter than it initially appeared at first glance. He's seasoning often, but it's just a touch as he builds each flavor. Also: That's not just mayonnaise. He's got a bit of mustard in there, as well. Probably whole gain, because I can make out some large darker bits (and that couldn't be pepper - it would be way too much). And I'm assuming it's a mayonnaise he whipped up quickly himself - I'd be shocked if he went for store bought (mayo is stupid easy to make). The texture certainly looks homemade, but that could also be the result of whatever else he's mixed in there. I doubt it, though. In fact, I'll bet it's this:  https://www.youtube.com/watch?v=2dV-nXquiqU |
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Posted: 5/25/2017 7:34:34 PM EDT
[#28]
We all have our own preference but after several decades of making burgers nowadays I use a griddle.
I have a griddle for my Big Green Egg, Weber gas grill and one for the stove top. The crust that forms on a griddle adds more flavor than what you get from a grate. By the way, although it may not sound right steaming a hamburger patty is absolutely delicious. It wont have the crust but the meat will be juicy, moist and very flavorful. I do that sometimes for sliders and they are great. |
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Posted: 5/25/2017 7:39:15 PM EDT
[#29]
Quote HistoryQuoted:
I would hope so. We have goobers in this very thread advocating for cooking the fucker dry and tasteless. Jesus Christ just season your fucking sneaker, top it with a little ketchup and mayo and choke down on that. My wife orders burgers medium rare ( as do I) If it comes out done she tells them "I could just have beef jerky at home if this is the best you can do" |
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Posted: 5/25/2017 7:44:19 PM EDT
[#30]
I've been to BurGR a few times and it's absolutely insane. The best food you can imagine, and it's like $15 / plate. Two people could split one of them because they're huge and everything is very high quality, so it actually fills you up.
My wife and I are going to fly back to Vegas just to eat there again. |
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Posted: 5/25/2017 8:01:22 PM EDT
[#31]
Quote HistoryQuoted:
He's a fucking chef. I doubt it's what we call mayonaisse. That's what I call mayo... unless it has garlic and uses olive oil, in which case it's aeoli... |
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Posted: 5/25/2017 8:10:09 PM EDT
[#32]
I've eaten at his burger place twice.
Meh is the best I've got. Also, he didn't wash his hands after touching raw meat and then handled the other food. |
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Posted: 5/25/2017 8:12:39 PM EDT
[#33]
Quote HistoryQuoted:
I've eaten at his burger place twice. Meh is the best I've got. Also, he didn't wash his hands after touching raw meat and then handled the other food.
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Posted: 5/25/2017 8:55:28 PM EDT
[#34]
Quote HistoryQuoted:
He's a fucking chef. I doubt it's what we call mayonaisse. Would love to go to culinary school for the experience and training, but I'm too beat up to work in a kitchen these days.
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Posted: 5/25/2017 8:58:36 PM EDT
[#35]
Quote HistoryQuoted:
Here's his recipe. It's real mayo, not the jar stuff. Wonder why he uses a flavorless oil like canola though. I've always used extra virgin olive in mine. If it has garlic, it's an aioli, but I'm not sure if the oil matters so much. Then again, I'm not a classically trained chef. At best I was hispanic and short order cooking. Would love to go to culinary school for the experience and training, but I'm too beat up to work in a kitchen these days.
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Posted: 5/25/2017 9:00:22 PM EDT
[#36]
Quote HistoryQuoted:
I wonder if I'd taste that burger he made as being too salty. Most of me wants to say "yes", but...the man is a Michelin starred chef. He clearly knows what he's doing. I am in NO position to critique the man's cooking from my office chair. Either that, or the undercover Michelin guys love the shit out of salt, too.
I dunno. Maybe he's not using as much as it appears in the video. |
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Posted: 5/25/2017 9:02:41 PM EDT
[#37]
Quote HistoryQuoted:
Come on now, you know that wasn't unsalted butter he was using! |
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Posted: 5/25/2017 9:03:48 PM EDT
[#38]
Quote HistoryQuoted:
He uses sunflower oil in the video Subnet posted. Quote HistoryQuoted:
Quoted:
Here's his recipe. It's real mayo, not the jar stuff. Wonder why he uses a flavorless oil like canola though. I've always used extra virgin olive in mine. If it has garlic, it's an aioli, but I'm not sure if the oil matters so much. Then again, I'm not a classically trained chef. At best I was hispanic and short order cooking. Would love to go to culinary school for the experience and training, but I'm too beat up to work in a kitchen these days.
Quoted:
Quoted:
I've eaten at his burger place twice. Meh is the best I've got. Also, he didn't wash his hands after touching raw meat and then handled the other food. Now a real restaurant is a vastly different thing. Started cooking in cheap greasy diners, and you'd be amazed what bullshit happens there.
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Posted: 5/25/2017 9:05:27 PM EDT
[#39]
Quote HistoryQuoted:
Here's his recipe. It's real mayo, not the jar stuff. Wonder why he uses a flavorless oil like canola though. I've always used extra virgin olive in mine. If it has garlic, it's an aioli, but I'm not sure if the oil matters so much. Then again, I'm not a classically trained chef. At best I was hispanic and short order cooking. Would love to go to culinary school for the experience and training, but I'm too beat up to work in a kitchen these days.
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Posted: 5/25/2017 9:14:13 PM EDT
[#40]
Would smash.
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Posted: 5/25/2017 9:26:55 PM EDT
[#41]
In this thread: a bunch of nobodies criticize a chef who has been awarded 16 Michelin stars.
I'm sure that burger is way more delicious than any I've ever made. It looked delicious. |
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Posted: 5/25/2017 9:40:06 PM EDT
[#42]
Quote HistoryQuoted:
You guys with this food handling. Seriously, never eat at a restaurant. Ever. |
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Posted: 5/25/2017 9:40:35 PM EDT
[#43]
Quote HistoryQuoted:
In this thread: a bunch of nobodies criticize a chef who has been awarded 16 Michelin stars.
I'm sure that burger is way more delicious than any I've ever made. It looked delicious. |
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Posted: 5/25/2017 9:40:59 PM EDT
[#44]
Quote HistoryQuoted:
In this thread: a bunch of nobodies criticize a chef who has been awarded 16 Michelin stars.
I'm sure that burger is way more delicious than any I've ever made. It looked delicious. |
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Posted: 5/25/2017 9:41:52 PM EDT
[#45]
Quote HistoryQuoted:
He uses sunflower oil in the video Subnet posted. |
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Posted: 5/25/2017 9:45:16 PM EDT
[#46]
Quote HistoryQuoted:
charcoal is for hipsters and people who dont know what they're doing...which is a hipster Quote HistoryQuoted:
Quoted:
On a gas grill? 
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Posted: 5/25/2017 9:45:38 PM EDT
[#47]
I can cook a better burger than him.
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Posted: 5/25/2017 9:53:48 PM EDT
[#48]
Needs a fried egg.
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Posted: 5/25/2017 10:10:19 PM EDT
[#49]
I just made his mayo and mustard concoction for no particular reason a few minutes ago.
It's pretty good. 
Don't use a full lemon, like the "recipe" posted earlier says. That's nuts. In fact, just lightly squeeze half a small lemon. Teaspoon of whole grain mustard per 3 egg yolks seems about right. Straight up 1-2-3 veg oil from the Mexican market is fine - drizzle in 1.25 cups as you're whipping the ever loving shit out of it. I used a Cuisinart DFP-14BCWNY food processor for whipping duty because reasons, and go be poor somewhere else.
It's good. I'll use it in something or another over the next week. I dunno. |
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Posted: 5/25/2017 10:16:41 PM EDT
[#50]
Quote HistoryQuoted:
It's the same amount of time, either way. What part do you disagree with?
If I stop typing right now, start a timer, and head to the kitchen...I'll grab a cutting board, retrieve pantry ingredients, retrieve goodies from the fridge, make my sauce, wash and prep my lettuce, slice my onion and tomato, grab the chuck out of the fridge, run it through the grinder real quick, form the patties, grab the buns, etc, etc, etc. By the time all of that makes its way onto a serving tray, and I've got my oil, salt, pepper, butter, sauce ready to rock next to the grill...about 20 minutes has passed. Coincidentally, it takes coals about 20 minutes to come up to temp in a chimney. So um...light those before you even think of reaching in the cupboard. Or don't, and turn the gas on as the last step. Same amount of time. Now, if you do all of that and forget to light the coals as the very first step...yeah. You're going to be staring at your grill for the next 20 minutes. So um...don't do that.  I do not understand the "charcoal takes too long" crowd. Maybe y'all need some practice or something. |
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