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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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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  • 🚨Attention all Good Eats: The Return fans 🚨 We just posted a new full episode! Watch it now: de-visions.com/detail/video-MXEpKjt573I.html

    Food NetworkFood NetworkVor 6 Monate
    • Video is unavailable as of 5/16/2020.

      sgbairdsgbairdVor 11 Tage
    • Food Network Hey! You vid says it’s private

      Draxus DragoonDraxus DragoonVor Monat
    • The video says it is private 😡

      Draxus DragoonDraxus DragoonVor 2 Monate
    • private video :(

      Quigley JonesQuigley JonesVor 3 Monate
    • THANK YOU SO MUCH!!!!!!!! it says video is private

      iliketacosiliketacosVor 3 Monate
  • Mayonnaise sucks

    wa2k99wa2k99Vor 2 Tage
  • I wouldn't feed that burger to the neighbors dog

    OrgasmatronOrgasmatronVor 3 Tage
  • I like the smashburgers though

    Albert YangAlbert YangVor 3 Tage
  • What’s a “hamurger “? He keeps referring to one.

    Anthony LangleyAnthony LangleyVor 8 Tage
  • So simple. So perfect.

    TRUESEPHTRUESEPHVor 8 Tage
  • Can someone explain to me why Alton ate it medium rare? You cant eat a medium rare burger because the contaminants on the surface of the meat touch all the other parts during the grinding process. Because of this, it's only safe to eat burgers of they're well done. But Alton ate it medium rare 0_o.

    Maple HoundMaple HoundVor 9 Tage
  • Steak Tartare made me so sick in Paris, on the first night of visiting the country, that I couldn't leave my hotel for three days. Made me really respect bidets.

    Wynner3Wynner3Vor 9 Tage
  • “Well?-why bother! “ Thank you Mr. Brown for explaining that so clearly.

    Gilbert PinedaGilbert PinedaVor 10 Tage
  • Alton teaches you that you dont need to buy fancy gadgets to make simple things i.e. ground meat for burgers.

    Darian ChuDarian ChuVor 14 Tage
  • Steel spatula on skillet? Wow.. your skillet is really strong.

    onzkicgonzkicgVor 17 Tage
  • I like my burgers well done, because unlike steak, ground beef is easier to contaminate with harmful bacteria especially if you're purchasing your ground beef from the store which most people do. Sorry Alton, but I don't like to chances with my health.

    The Rooster 88The Rooster 88Vor 17 Tage
  • Did my mans really just suggest making a burger with no cheese, no pickles, no lettuce, no onions, no tomatoes??? This is the farthest thing from a burger of the gods.

    Matt CopelandMatt CopelandVor 17 Tage
  • 3:43 APPARENTLY YOU'VE NEVER HAD A SMASH BURGER. Come to Oklahoma and I'll show you a real burger.

    Matt CopelandMatt CopelandVor 17 Tage
  • No!!! Absolutely not! Your gonna kill someone. Always cook burger thoroughly. Undercooked hamburgers can contain E.coli.

    andrew bartellandrew bartellVor 22 Tage
  • I hate mayo. Now whole ground mustard and arugula. Sure.

    chef soufflechef souffleVor 23 Tage
  • Where the heck is the cheese 🧀

    Mario MendozaMario MendozaVor 28 Tage
  • Where the heck is the cheese 🧀

    Mario MendozaMario MendozaVor 28 Tage
  • smash burgers are wonderful!

    CrysmaticCrysmaticVor 28 Tage
  • no seasoning?

    buttbuttVor Monat
  • Always heard not to add salt too meat like that. And smashburgere are the best ever. Always juicy!

    scuba manscuba manVor Monat
  • Still prefer Ron Swanson's burgers over these.

    Novin ShakibaNovin ShakibaVor Monat
  • I take it Alton is not a fan of the smash burger

    Kevin KikerKevin KikerVor Monat
  • What, a burger without onion's and some pepper not for me🥴

    Geoffrey DaviesGeoffrey DaviesVor Monat
  • I noticed him breathing all over the food, the pan and everything else and now I can't stop seeing it.

    Nunya BidnessNunya BidnessVor Monat
  • No smashing AND pre salted beef?? Whack

    Kobe WilsonKobe WilsonVor Monat
  • mayo and pepper only? dunno about that

    ThatCrazyUncleCookingThatCrazyUncleCookingVor Monat
  • u lost me at no smashing ... noo way dude smash smash smash higher temp lower time and thinner

    vincent squitierivincent squitieriVor Monat
    • this was made before smashing was trendy. I like mine either way--but the most popular place in my area does smash.

      Monkey BoyMonkey BoyVor Monat
  • Wtf I wanted to see the inside. Lol

    Jim ColeJim ColeVor Monat
  • The fact that you did not take the time to put 2 slices of cheese on top of that patty before you took it off to melt the cheese concerns me..

    Big DinoBig DinoVor Monat
  • I like my food well done my body says so

    The_Real_ PhreshThe_Real_ PhreshVor Monat
  • You had a meat grinder attachment on your stand mixer, why wouldn't you use that?

    Paul TrahanPaul TrahanVor Monat
  • I wish someone could carry me the way alton Carries food network.

    rotatingcatsrotatingcatsVor Monat
  • Filmed in 2000, real love

    Lockon StratosLockon StratosVor 2 Monate
  • Myself I like ground brisket for burgers. Mostly the same steps as in the video apply, except the cooking time is about 7 minutes per side for medium and 4-5 minutes per side for rare. Brisket burgers are super juicy!

    Doug RosengardDoug RosengardVor 2 Monate
  • this is really close to how I make my burgers... also try a bit of maple bacon sometime... haha

    The Retro Mad ScientistThe Retro Mad ScientistVor 2 Monate
  • DO NOT ADD SALT BEFORE FORMING INTO PATTIES!! Salt the patties before grilling and don't be afraid to make a smash burger.

    Frank DantuonoFrank DantuonoVor 2 Monate
  • The thought of bacteria on his wedding band while he’s making the burger makes me cringe🤢

    Leslie MastersonLeslie MastersonVor 2 Monate
    • de-visions.com/detail/video-rPIaukn5Xlw.html

      Daniel HeywoodDaniel HeywoodVor Monat
  • Nobody: Alton Brown: 1 day, not 2 days, not 3 days. 5 ounces, not 4, not 6.

    The TruthThe TruthVor 2 Monate
  • He really throws his shoulder into operating the machine... It's like watching Beatrix kiddo punch a wooden plank

    Joshua RJoshua RVor 2 Monate
  • I prefer the "smashed" burger. Theres no juice when its raw and are you kidding? Just mayo? No no no. It has to at least have mustard. (and heavy fresh ground black pepper) justsayin😁

    turbinepower77turbinepower77Vor 2 Monate
  • When I try to cook a burger they’re a lot of juices so I have to squeeze them out.

    Draxus DragoonDraxus DragoonVor 2 Monate
  • The nostalgia...

    A/XA/XVor 2 Monate
  • MAyo on hot food!?!? Blah, NO!

    Joseph DAgostinoJoseph DAgostinoVor 2 Monate
  • when your video is wrong about everything.

    James jJames jVor 2 Monate
  • How many people do you know who cook like this guy? I like him but....

    NatrixxvisionNatrixxvisionVor 2 Monate
  • I use that same iron griddle to do burgers and it works great.

    Mark SchommerMark SchommerVor 2 Monate
  • No oil on your griddle?

    Jalon FonsecaJalon FonsecaVor 3 Monate
    • Plenty of fat in the burger...

      Scott GrumpyScott GrumpyVor 2 Monate
  • 8 ounce very thick patty.

    David HoffmanDavid HoffmanVor 3 Monate
  • Love it Thanx!! but works better 4 me at 130g.

    Eric FireEric FireVor 3 Monate
  • The guy doesn’t look like nice guy.

    Carl JungCarl JungVor 3 Monate
  • I don't care who or what anyone says smashing a burger when cooking destroys the flavor. It's all those juices that make a burger taste great. That's a lot of flavor getting squeezed out. Besides I like adding a bit of soy and Worcestershire sauce to the ground beef as it gets a more robust steak taste.

    Ken JettKen JettVor 3 Monate
    • @Ken Jett For sure, doing that way is just dumb...the whole Smash Burger craze is doing it before it's cooked...it's not new though...some small Mom and Pop places have been making smash burgers for 75 years. I think we are generally on the same page, have a good one!

      Scott GrumpyScott GrumpyVor 2 Monate
    • @Scott Grumpy well yeah true if done before it come up to heat. But other than style of cooking the patty is hand flattened before placing on the heat not on the grill or iron. But I don't see a problem with placing you burger ball on the iron and smashing flat that is just individual style of cooking. But that isn't the context I been referring too because time and again I see people squish their burgers during the cooking process and in Altons words that just evil.

      Ken JettKen JettVor 2 Monate
    • @Ken Jett The problem is if you wait until it's cooking and smash it down after the fat gets hot then it will run out. If you smash it down the moment you put it on the flattop it won't do that. Yes I agree you never squash a burger on a grated grill...like most things it's about when and how...carry on burger man!

      Scott GrumpyScott GrumpyVor 2 Monate
    • @Scott Grumpy that's fine everyone's taste is different but for good burger it needs to be juicy not dry. When you squeeze your taking all that moisture out of it and end up with a dry burger. That why I like adding extra moisture not less..

      Ken JettKen JettVor 2 Monate
    • George Motz disagrees.

      Scott GrumpyScott GrumpyVor 2 Monate
  • I like how the ad that played right before this was for McDonald's lol

    rockersevenrockersevenVor 3 Monate
  • How do not respect smash burgers

    Buck DenverBuck DenverVor 3 Monate
  • 3:57 Smash burgers are awesome. Take two 2 oz balls, smash them as flat as you can into a hot pan. Cook for a minute, then scrape (yes scrape with an actual scraper to get all the burnt/caramelized meat sticking to the pan) the patties up, flip and cook for another 10-15 seconds. You might need to do the patties one at a time to make sure you get them super thin. I use a cast iron press.

    Ken MacDonaldKen MacDonaldVor 3 Monate
  • Never trust a skinny chef.

    Christopher W. SandersChristopher W. SandersVor 3 Monate
  • Here's what I think of mayonnaise on burgers : de-visions.com/detail/video-H_pmwvIvi9Q.html

    Steve WhiteSteve WhiteVor 3 Monate
  • God would not eat flesh.

    Stephanie HebertStephanie HebertVor 3 Monate
    • The arrogant blasphemy needed to presume to speak for God. You will have to answer to him on judgement day for you sins.

      Ken MacDonaldKen MacDonaldVor 3 Monate
  • Not sure why this is a "burger of the Gods". Seems pretty boring to me. Seemed more like an anal retentive approach to technique than a way to create a tasty burger. And no description of the flavor. Come on Food Network, you can give us more than this. I've seen Alton give more than this!~

    MountainMysticMountainMysticVor 3 Monate
  • See, you SAY burger of the gods, and yet it has no bacon!

    That Hippie GamerThat Hippie GamerVor 3 Monate
  • Turned to "blah-blah-blah" after you threw away a chunk of beef. Didn't your parents teach you not to waste food?

    krazmokramerkrazmokramerVor 3 Monate
  • No cheese? This is blasphemy

    ShrimShrimVor 3 Monate
  • That meat looks too lean

    Juan Waffles JacksonJuan Waffles JacksonVor 4 Monate
  • mmm...8am...too early for a burger?

    Wak JobWak JobVor 4 Monate
  • I learned so much from Alton's old shows, absolutely amazing info he gave out!

    the artistthe artistVor 4 Monate
  • OH MAN >mix salt in with the beef >"Smashburgers are bad, actually" Man how things have changed

    Kaixe RhoKaixe RhoVor 4 Monate
  • I never smash my burgers because I don’t want thin dried out burgers. I like a big patty that’s cooked to medium, so after searing one side, I flip then sear then cover. If I’m adding cheese, it’s also a thick slice and it goes on right before I cover. No thin pre-cut slices of cheese for me either. You shouldn’t buy pre-cut cheddar anyway. Finally, like Alton did in the full video that you didn’t show here, I don’t dress the burger with lots of toppings or fancy sauces. All that stuff is fluff - restaurant tricks to “extend” the burger and make it look big because you just paid for a 2mm patty.

    opwave79opwave79Vor 4 Monate
  • Apparently, he has never heard of SmashBurger.

    Crondar777Crondar777Vor 4 Monate
  • I thought he was bill burr in thumbnail

    Shahin KHMShahin KHMVor 4 Monate
  • As a former professional cook, I would never waste my time make ground beef in a food processor, they sell it at the store. Or ask your butcher to grind your preferred steak/roast. Alton is a God of cooking, but why waste your time?

    jackbrightsidejackbrightsideVor 4 Monate
    • Self ground meat can be cooked rarer with less chance of food poisoning

      Uncouth RapscallionUncouth RapscallionVor 4 Monate
Alton Brown Makes a Burger of the Gods (FULL SEGMENT) | Food Network