Alton Brown Makes a Burger of the Gods (FULL SEGMENT) | Food Network

They don't call it a "burger of the Gods" for nothing.
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Get the recipe: www.foodnetwork.com/recipes/alton-brown/burger-of-the-gods-recipe-1906563
Burger of the Gods
RECIPE COURTESY OF ALTON BROWN
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 3 servings
Ingredients
8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1/2 teaspoon kosher salt
Directions
In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.
Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.
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KOMMENTARE

  • LOVE ALTON BROWN, BUT OMG HE IS SO YOUNG HERE !!!

    Howie DavisHowie DavisVor 5 Tage
  • Alton with a full head of hair? **faints**

    Joseph KyleJoseph KyleVor 6 Tage
  • Lul imma go watch this on Alton's really channel

    DonkeyKingDonkeyKingVor 14 Tage
  • Mayo on a burger? Ummm......no. Everyone knows brown mustard belongs on a burger.

    SoxruleyanksdroolSoxruleyanksdroolVor 15 Tage
  • This one is in need of a reboot. A smash style burger is where it's at

    Dan CarrierDan CarrierVor 17 Tage
  • I just.... Don't... Like........ Mayo

    DaMan RandoDaMan RandoVor 17 Tage
  • Oh please how about equal parts brisket,chuck,and beefalo,onions and a touch of both hickory and worcestershire...half a bottle good lager and cover and set in frdge half hour.....never had a negative complaint 25 yrs

    Bob JohnsonBob JohnsonVor 17 Tage
  • Research has shown that if you add in some mushrooms it'll taste even meatier.

    Bliffle SplickBliffle SplickVor 19 Tage
  • Yes that is a perfect burger.

    Gregoriy SavitskiyGregoriy SavitskiyVor 21 Tag
  • Pulsing meat!?!?!?! I’ll never look at brown again. What a clown!

    Brandon SeidelBrandon SeidelVor 23 Tage
  • Chuck roast?

    Will CressWill CressVor 24 Tage
  • I always put mustard on the burger, along with mayo and thick cut pickles (which I won't eat unless they are on a sandwich)

    Mike WazowskiMike WazowskiVor 24 Tage
  • U had me tell the Mayo

    Barbara SamarBarbara SamarVor 25 Tage
  • Back when he had real OCD problems. Seriously 10 pulses, 5 ounces?

    SiLenT366SiLenT366Vor Monat
  • Makes a note about cross-contamination, then proceeds to cook his burger medium rare. Seems a bit contradictory...

    Luke HowardLuke HowardVor Monat
    • @Adam Depending on your definition of "medium rare", this level of doneness is around 125-135 degrees before resting. Harmful bacteria that is very likely present in ground meat (since the meat is ground not a whole cut) is killed at about 155-160 degrees F. So, unless your definition of medium rare is 155-160 degrees, then a medium rare burger is not always safe

      Luke HowardLuke HowardVor Monat
    • Medium rare is cooked. Raw is not. Using your spatula on raw meat can cause cross contamination.

      AdamAdamVor Monat
  • Kosher salt gives me canker sores, can't use it. Makes no difference in final results.

    Barbara NdBarbara NdVor Monat
  • No bite!?

    MJorgy5MJorgy5Vor Monat
  • So smashing the raw side can lead to cross contamination, but you're actually recommending a medium rare burger?? My food sanitation instructor would've failed you.

    Trey CransonTrey CransonVor Monat
  • Cops"what's the scale for?" Me"it's for my burgers bro".

    Oki MitchellOki MitchellVor Monat
  • This is the basics laid out nice and clean.

    TolinarTolinarVor Monat
  • Yum

    Shawna GrahamShawna GrahamVor Monat
  • I almost didn’t recognize him with the hair.

    Josh CadeJosh CadeVor Monat
  • sir...you forgot the cheese

    Tony RiveraTony RiveraVor Monat
  • smashing burger technique is controversial ; recommended by serious eats Kenji.

    robin212212robin212212Vor Monat
  • I love you AB but you need to up your burger game. Hope to see it in the good eats reboot. Smash that mother burger

    Robbie ValentineRobbie ValentineVor Monat
  • Says 1 1/2" cubes, but graphic says 1/2"

    MeatSim9MeatSim9Vor Monat
  • Damn. @0:22, you can tell that's a San Francisco backyard immediately. Miss it so much.

    Eddie GoodenEddie GoodenVor Monat
  • Wait woah... no cheese?

    edward fieldsedward fieldsVor Monat
  • someone like me who doesnt even know what hamburgers made of lol

    Nelson StackNelson StackVor Monat
  • A Texas burger is half a pound, minimum, or it’s for kids.

    Kai VickersKai VickersVor Monat
  • My dad loved this show

    Justin NicklasJustin NicklasVor Monat
  • Reheated Alton footage

    ShitstirrerShitstirrerVor Monat
  • How does grinding it yourself protect you from anything? Wouldn't the meat need to be cooked before grinding?

    Isaac KarjalaIsaac KarjalaVor Monat
    • Simply because the ground meat you buy in the supermarket is coming from a bunch of cows. The odds of one of the cows used in the beef of your package having been sick is higher than grinding your own, where you only have one cow's meat. Yes, you can still get sick from it, but it does reduce the odds.

      H HH HVor Monat
  • Try preheating you CI grille in a 500 F. oven for 20-30 mins.

    JOHN BISWANGERJOHN BISWANGERVor Monat
  • The idea that "smashing the patty makes it dry" is a myth. Ask Guga.

    Mr_GiXxErMr_GiXxErVor Monat
  • I'll admit it, I'm not much of a mayonnaise fan. However, I decided to give the mayo & pepper blend a try on my burger for the first time this evening, since Alton did suggest it. I don't know what I've been missing, because that really was, as he would say, good eats!

    mtiller2006mtiller2006Vor Monat
  • no smashing, yeah aight tell Alvin cailan.

    julian slavinjulian slavinVor Monat
  • I love you... but you kill me... 1lbs.. 5oz burger... it screws with my ocd

    Solve et CoagulaSolve et CoagulaVor Monat
  • Full segement? You stopped him mid sentence!

    KingOfDanceKingOfDanceVor Monat
  • real african americans add cheese

    zhbvenkhoReloadzhbvenkhoReloadVor Monat
  • I love the video; however, please be truthful with the thumbnail. It's not a new video, market it as such.

    CerindiputyCerindiputyVor Monat
  • Don't be a food snob Alton. Juicy well done burgers and steaks are easy if one knows what they are doing.

    LosttoanyreasonLosttoanyreasonVor Monat
    • That's what this video is for... The people who don't know what they are doing.

      CristianoS522CristianoS522Vor Monat
  • That patty is making me hungry ! :) :)

    Mark DowseMark DowseVor Monat
  • Did no one notice he salted before forming the patty

    German CardenasGerman CardenasVor Monat
  • Where’s the infrared thermometer?

    Brian SulzbachBrian SulzbachVor Monat
  • Not a mayo fan on beef. Horseradish yes!. I compliment you on not ruining it by putting cheese on it.

    Ben SchildgenBen SchildgenVor Monat
  • Big thanks to Alton Brown for showing how to do this with a cheap food processor I use all the time instead of an expensive meat grinder that I would rarely use. Seriously huge.

    Galactic President Superstar McAwesomevilleGalactic President Superstar McAwesomevilleVor Monat
  • Glad to see you back only problem is i will not pay for cable to much crap and one sided politics you should get a show on Netflix but stay away from the iron chef stuff you taught me how to cook a turkey in a half hour no basting just leave it alone

    Bob XxBob XxVor Monat
  • Use a meat grinder for the love of........A manual one will do!

    Bruno TullianiBruno TullianiVor Monat
  • If I want a burger that thick I would order meatloaf instead.

    puppiesinspacepuppiesinspaceVor Monat
  • #

    Frank RofranoFrank RofranoVor Monat
  • 1:17 a man of his word

    1 800 WISH A NIGGA WOULD1 800 WISH A NIGGA WOULDVor Monat
  • *(just mayo)* What? 😕 Oh! He's Canadian 😏

    Lou MinattiLou MinattiVor Monat
  • Disagree. Salt in the mix before cooking toughens up the meat and makes it more "rubbery". Salt should only be put on the meat the second before it hits the pan. Look it up, salt changes the structure of the meat.

    Spaceman SpiffSpaceman SpiffVor Monat
    • he addresses this on Good Eats: Reloaded i think

      1 800 WISH A NIGGA WOULD1 800 WISH A NIGGA WOULDVor Monat
  • EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE Coli!

    Lancer525Lancer525Vor Monat
  • Where is the thin sliced vadalia onion and the dill pickle slices? No way this is the best of burgers...

    Rick RRick RVor Monat
  • This guy must like to do dishes......LOL..

    Ted RendinellTed RendinellVor Monat
  • No no no no no.. never salt the ground beef.. you'll loose all teh good texture and end up with a saussagemeat puck of ewwww

    cheetor5923cheetor5923Vor Monat
  • alton had much to learn at this point in his life

    Ryan ColledgeRyan ColledgeVor Monat
  • still a great recipe..!!!

    John SawtelleJohn SawtelleVor Monat
  • this is a really OLD video. i remember a more recent one where he made the *Ultimate Burger* that he *Flipped EVERY 30 Seconds!* and it comes out JUICY and Crispy and AMAZING! I use that technique and they come out *PERFECT* every time. --Rick

    rickcoonarickcoonaVor Monat
  • 2 different cows met each other in this video. unknown to them they be also mushed together and forced against their will to also make tender love

    TheRAMBO9191TheRAMBO9191Vor Monat
  • Where’s the mustard? You can’t have a hamburger without mustard. You can have a burger without the beef but never without the mustard.

    TaosDad31TaosDad31Vor Monat
    • TaosDad31 mustard is an evil seed

      La flama BlancaLa flama BlancaVor Monat
  • Medium rare me eating pink hamburgers not going to happen

    Thomas HillThomas HillVor Monat
    • if you grind your own beef. i did, cooked it medium rare, it was the best burger i've ever had, having said that, I still order medium at resturants.

      H MarksH MarksVor Monat
  • The one problem I have with this burger is you didn't put down a sheet of lettuce. That way there is no chance of soggy bun if someone wants more sauce

    Quiett BearQuiett BearVor Monat
  • "Full segment"

    Apple JackApple JackVor Monat
  • Others would grill that same beef over charcoal, or hardwood, with equally delicious results. Grilled flavor in place of seared "crusting" from pan frying. It's the quality of the meat (and the bun) that matters most.

    steelers6titlessteelers6titlesVor Monat
  • Was told to never ever incorporate salt in the burger

    N/A N/AN/A N/AVor Monat
  • I’ve ground just about every cut and combination of fresh select / choice grade of beef in the grocery store and nothing compares to grass fed ground beef in the unimpressive, square, prepackaged plastic wrappers, unfortunately. If you want to grind your own beef, find an old school butcher shop where they do more than just plastic wrap previously butchered beef and be prepared to pay steak prices for high quality grass fed cuts of beef to grind up.

    Ultraman's Inspirational RecipesUltraman's Inspirational RecipesVor Monat
  • This isn't how AB makes burgers anymore, though. Because Reloaded was on the Cooking Channel you can't post it here?

    Sarah FowlerSarah FowlerVor Monat
Alton Brown Makes a Burger of the Gods (FULL SEGMENT) | Food Network