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Whether you're cooking it yourself or ordering one from a restaurant, these are the blunders that could turn a delicious burger into instant regret.
Transcript
00:00Whether you're cooking it yourself or ordering one from a restaurant,
00:03these are the blenders that could turn a delicious burger into instant regret.
00:08Burgers are one of the easiest things to cook, right? Make a patty and throw it on the cooktop.
00:12But there's a lot more to doing it right. So you can avoid the common mistakes people
00:16often make when cooking burgers, here are the finer points that make all the difference.
00:21When burger night rolls around in your household and you've got some meat stashed away in the
00:24freezer, how are you defrosting it? If you just set it out on the counter in the middle of the
00:28morning so that it's ready by dinnertime, you might want to reconsider. Food safety guidelines
00:32from the U.S. Department of Agriculture's Food Safety and Inspection Service say that the safest
00:37way to defrost meat is either by putting it in the refrigerator or running it under cold water
00:41in the sink. Why? It prevents any part of the frozen meat from reaching a temperature when
00:45bacteria can grow and thrive. It takes a little bit more planning, but it means that you can rest
00:49easy knowing your meat won't get anyone in your family sick. If you absolutely must speed up the
00:54defrosting process, thaw your beef in the microwave.
00:57There are all different kinds of ground beef, which is really just an umbrella term for any
01:01cut of beef that's ground up into tiny bits. You can make ground beef out of the cheapest cuts on
01:05the market all the way up to prime steak. You can buy pre-made ground beef at the store or make your
01:10own at home. And beyond beef, there are all sorts of other ground meats you can add or use to create
01:14your perfect burger. So before you head to the store, consider your burger goals. Are you trying
01:19to tighten up your waistline? Is flavor your top priority? Will you be cooking your burgers on a
01:23skillet? On the grill? On a griddle? Many cooks recommend mixing a few different types of meat to
01:28achieve your desired flavor and consistency. But when it comes to straight ground beef,
01:31keep an eye on the ratio of fat to lean meat on the packaging. You'll want to use beef that's on
01:36the fattier side, with somewhere between 20 percent to 30 percent fat, Food & Wine recommends,
01:40to keep your burgers moist and tasty.
01:42Here we have ground chuck. It's 80-20. We're looking for that 20 percent to really bring
01:47out all that flavor and that juiciness. If you're making your own burger patties,
01:51pay close attention to how you handle your burgers. You really want to take a
01:54get-in-and-get-out approach. If you knead or work the meat too much,
01:57you'll end up with tough, chewy burgers. You should loosely mix in any seasonings,
02:01form your patties, and call it a day. And when forming your burger patties,
02:05take care not to pack the meat too tightly. Consider aiming for a meatball-like consistency,
02:09where the meat is lightly pressed together with just enough force to maintain its shape.
02:13This gives the lean meat and fat some room to breathe and meld during the cooking process.
02:17Pack your burgers too tightly, and you'll likely have a dense, hard-to-chew result.
02:22Have you got any floss?
02:23As for the shape of your patties, generally speaking, consistent size, shape, and density
02:27across all of your patties is the key. You want nice, even cooking throughout, as well as even
02:32cooking across all of your different patties. There's also a good reason why so many experienced
02:36barbecue cooks insist on putting a thumbprint in the middle of each patty. This little trick
02:40prevents your burgers from swelling up too much in the center, according to Delish.
02:44It's such a simple step, but it really helps a burger hold its shape during the cooking process.
02:48The secret is to move it as less as possible. The more you move it,
02:53the more chance you've got of breaking the burger.
02:55Before you go overboard and dump the contents of your entire seasoning rack into the bowl
02:59with your ground meat, take a deep breath and step back from the counter. Unless you
03:03legitimately hate the taste of whatever meat you're using, there's really no need to go
03:07overboard with seasonings and mix-ins. A burger should taste like a burger. And if you use too
03:11many fancy add-ins, you're going to completely overwhelm its flavor. You and your guests can
03:16always add more salt, seasonings, and toppings later, but it's almost impossible to remove
03:20these ingredients if you accidentally added too much.
03:22No chopped onions, no garlic, no soup mix, no mysteries. Just salt. Why? Well,
03:28because it actually seasons the meat.
03:30As for when to add the salt, it can be tricky. If you add salt too early and let your burger
03:34sit for a while, the salt is going to draw out some moisture that otherwise would have become
03:38delicious, flavorful juices. There are conflicting opinions about this, but the kitchen suggests
03:43it's best to add salt to your burgers right before slapping them on the grill. Other seasonings,
03:47like pepper or garlic powder, don't have the same drying properties as salt,
03:51so you're okay to add them whenever you'd like.
03:54There's a lot of prep work involved in grilling burgers — making the patties,
03:57taking off the grill cover, checking the weather to make sure you won't get drenched. But don't
04:01skip checking your propane level if you're using a gas grill. Otherwise, after a few minutes of
04:05grilling, you may notice that the grill isn't hot anymore, and your food isn't really cooking,
04:10because you ran out. Unless you have a spare propane tank, you'll have to figure out how
04:14to finish cooking the burgers somewhere else. If you're not sure how to check,
04:17some grills are equipped with belts and weight sensors that can indicate roughly
04:20how much propane you have left. If you don't have one of those, you can weigh your propane
04:24tank on a scale, then refer to the printed empty tank weight to calculate how much fuel is left,
04:28according to Ferrogas. You can also pour hot water down the side of your tank,
04:32then feel for the level at which the tank is still cool to the touch.
04:35You'll feel it get extremely cold where there's propane in the tank. So from touch,
04:39I can tell this one's about halfway full.
04:41If you're in a rush to eat, you may have cranked up the grill and placed your burgers on the grate
04:45as it heated up. But you're doing yourself a disservice by not letting your grill preheat,
04:49Savor warns.
04:50It brings the grill up to temperature, which makes the food cook more efficiently,
04:54giving it more moisture, more flavor, and making it more tender.
04:57Preheating your grill to a high temperature sears the burgers,
04:59just like you might do with an expensive steak. Searing creates that wonderful brown crust that's
05:03just packed with flavor and can help keep juices inside your burger. That won't happen if you let
05:08your burger heat up slowly with your grill. Searing is a chemical process known in the
05:11food world as the Maillard reaction. That reaction occurs when a food's sugars and
05:15amino acids react to produce flavorful compounds.
05:18Another bit of important grill prep is to take a few minutes and thoroughly clean your cooking
05:22surface. Think of it this way, you wouldn't toss raw meat into a gross, dirty, charred pan and then
05:27put it in the oven, would you? You should hold your backyard barbecue grill to the same standard.
05:31Even if your grill has a cover or lid, it still sits outside in the elements, collecting dust,
05:36dirt, yard debris, and other nasties. Plus, that charred residue can actually harbor bacteria and
05:41cause your burgers to stick to the grates, making it much more difficult for you to flip them or
05:45pull them off the grill intact. There are a number of different ways you can clean your grill,
05:49ranging from soaking the grill grates in hot, soapy water to a quick and dirty scrubbing or
05:53washing if you need your grill to be clean ASAP.
05:56Unless you're using a smoker to cook your meats over the course of an entire day,
05:59grilling isn't really a set-it-and-forget-it type of cooking method. It's easy to get
06:03distracted if you're manning the grill at a party, but you really need to give your
06:06burgers your full attention. Most grills have hotspots, areas that are much hotter than others,
06:11according to The Kitchen. If you're not already intimately familiar with your grill,
06:14this could be a recipe for disaster if you're grilling up a dozen burgers for a crowd.
06:18If you turn away from your grill, even just for a minute or two,
06:21the patties on these hotspots could burn very quickly. And that's a recipe for disaster.
06:25Even if you are familiar with the hotspots on your grill,
06:28you still need to pay attention for the entire cooking time. Sometimes this means
06:32rearranging your burger patties during cooking to make sure none of them sit on the hotspots
06:36or cold spots for too long. Other times, it means flipping some patties sooner than others.
06:40It's also a good idea to stay right next to your grill from a safety perspective.
06:44You can never be too cautious around open flames and hot coals or highly flammable gas.
06:49Who doesn't love a good cheeseburger? It's a simple concept, right? Cheese on meat. But
06:53there's actually an art to making the perfect cheeseburger, and it all comes down to timing.
06:57Cheese is fairly delicate and melts rather easily, so you really don't want to put your
07:00cheese on top of a screaming hot burger inside the grill. Do this and you'll end
07:04up with messy cheese all over the place, everywhere except the top of your burger.
07:12It's gonna get messy, too.
07:18Wait to put that slice of cheese on until just before or just after you remove the burgers from
07:22the heat. They'll still be plenty hot to melt the cheese to just the right consistency,
07:26and more of it will actually stay on top of the burger than drizzling down. Or,
07:29you can place the sliced cheese on the bottom bun, then put your cooked burger patty on top,
07:33as Southern Living suggests. This gives you the freedom to then put the rest of your toppings
07:37and condiments on top of the burger while still getting a nice, melty cheese consistency.
07:42If you've seen your dad bring a knife outside and cut into one of the burgers to check for
07:45doneness, using the result to inform whether or not it's time to pull all the burgers off
07:49the cooking surface, don't model your behavior after him in this case. You're releasing all the
07:53juices you worked so hard to preserve throughout the cooking process, and checking your meat's
07:57color doesn't necessarily tell the whole story, especially if you're using a mix of meats or
08:01non-traditional burger meat. With ground beef, yes, you can use the pink color to help gauge
08:05your burger's doneness, but this just won't fly with a burger made of ground pork or turkey,
08:10which both tend to retain a pinkish hue even when they're thoroughly cooked.
08:13And what's thoroughly cooked? Technically speaking, you should never, ever eat raw or
08:17undercooked beef, as it may contain harmful bacteria like E. coli.
08:20It's a bit rare, but it's, like, raw.
08:22It's a little raw.
08:24So consider investing in a meat thermometer. This handy kitchen gadget removes all the guesswork out
08:28of cooking burgers and other meats. You can simply insert the probe and get the meat's temperature in
08:33a matter of seconds. For ground beef, the USDA recommends cooking burgers to an internal temperature
08:38of 160 degrees Fahrenheit. And if you're throwing some other entree on the grill at the same time
08:42as your burgers, you should know that the recommended cooking temperatures vary greatly
08:46for other types of meat. Chicken, for instance, needs to reach a temperature of 165 degrees
08:51Fahrenheit, while salmon only needs to reach 145 degrees. Make sure you're using the thermometer
08:56properly by inserting it into the thickest part of the meat and ensuring it doesn't poke out the
09:00other side or touch any of the grill elements. After you grill up your burgers, you may just
09:05want to sit back and relax with your dinner and a beer. But you've got one more job to do.
09:09Once you've pulled your burgers off the grill, bring the plate or pan you used to bring out the
09:12raw meat and any utensils you used back inside. Put them in the dishwasher immediately or wash
09:17them in the sink with hot, soapy water. While you're at it, be sure to sanitize your entire
09:21kitchen counter and anything else the raw meat may have come into contact with. You can use hot,
09:26soapy water to clean surfaces, but the USDA also suggests using a solution made with one tablespoon
09:31of bleach per gallon of water. You should also wash your hands for at least 20 seconds,
09:35and encourage anyone who's helping to do the same.
09:38I have recently been placed in charge of garbage. Do you have any that requires disposal?"
09:42Making burgers is not quite as simple as it seems. There are a lot of pitfalls out there
09:47when you fire up the grill. These are the biggest mistakes that everyone makes when grilling burgers.
09:52Everyone has seen a burger that is big when raw and looks like it's half the size when cooked.
09:57There's a reason for this. Depending on several factors, burgers can often lose about 30 percent
10:02of their volume as the fat melts during cooking. The amount of burger shrinkage depends on several
10:06factors, but those factors can include fat content, amount of moisture, and the temperature
10:11at which the meat is cooked. Try to keep this in mind when shaping your patty. You're going
10:14to want to build them a little bigger so they fit your buns after being cooked. Shaping burgers wide
10:19and flat is one of the easiest ways to avoid the hockey puck that we've all seen.
10:24Try to remember that you're making burgers, not meatloaf or meatballs. A great burger is going
10:29to taste the same from the first bite to the last bite, and that means that you need to keep the fat
10:33evenly distributed within the patty. If you're standing there constantly mixing and working the
10:37ground meat, you will melt and mash a lot of the fat, and there goes that even distribution.
10:42The result could be a pretty dry, drab, tasteless burger, and that's just a sad waste of chewing.
10:47Keeping that fat distributed also helps the burger to cook more evenly. Overworking can
10:51make your patties completely uneven, leaving you with a burger that's thick in some areas,
10:55thin in others, and too rare in spots but too well done in other spots,
10:59leading to a rather disappointing taste experience overall.
11:03People often take the burger straight from fridge to grill, but that's not the best way to go when
11:07making burgers. The sudden shift from cold to hot can cause the meat to seize up, leaving a lot to
11:12desire from your burger's texture. Cooking straight from the fridge to the grill also produces uneven
11:16cooking. This could mean a burger that is charred outside and raw inside. It can be tough to plan
11:21ahead, but many chefs recommend letting your meat sit to come to room temperature before grilling.
11:26This will allow you to get an evenly cooked final product with the perfect texture you're craving.
11:31You don't want to overcook those burgers and turn them into hockey pucks,
11:34but you also don't want a bloody mess if someone was hoping for a medium-to-medium-well burger.
11:39It's important to use the proper cooking time, but first you have to know what the
11:42proper cooking time is. Grilling burgers should be considered to be much like grilling a ribeye
11:46steak. None of this smash burger stuff for the grill just to get the sear as quickly as possible.
11:51It's about putting in the time and patience.
11:53James Zamory, a chef at Carnal in Bellingham, Washington,
11:57says that cooking your patty slowly and allowing it to rest on the cool side of the grill is your
12:01best bet. People assume burgers are normally hot and fast, but the properly grilled burger
12:05should take about 30 minutes from start to finish, so save the smashed patties for the flat top.
12:11Yeah, just another beautiful day in paradise.
12:16Another common mistake people make with burgers is taking the burger directly from the grill
12:20onto the bun. We get it, you're hungry and it looks delicious, but that burger is not yet
12:25ready to be enjoyed. Like any grilled meat, burgers need to rest before they are served.
12:29This allows the juices to redistribute and helps make for a more balanced flavor that
12:33won't make as much of a mess when you bite into it. When you go directly from grill to bun and
12:37eat right away, you're allowing those juices to escape before they've redistributed throughout
12:41the meat. So let that burger rest. The taste will be well worth those extra few minutes of waiting.
12:47A recent survey found that nearly 75 percent of burger lovers top their burgers with cheese,
12:52and other toppings were also in the mix,
12:54ranging from pickles and lettuce to ketchup, tomatoes, onions, and mustard.
12:58Burgers are fun to build, and everyone has a personal mix of their favorite blend of
13:01toppings and fixings. But you don't want to go so far with toppings that you can't taste the burger.
13:07One burger with four sli-
13:08I'm sorry, we can't do that.
13:10Just put four slices of cheese on a burger.
13:14Mike Puma, founder of Gotham Burger Social Club,
13:17says that two toppings and a sauce should be the limit. You want to have a burger that is
13:21pretty, of course, but it's not like it'll even be easy to eat if you can't bite into it.
13:25Aim for a burger that will fit in your mouth and one that doesn't have so many toppings that you
13:29forget there's a burger inside there. All the extra toppings can overwhelm the meat,
13:33and isn't the meat the point of enjoying a burger?
13:37Everybody loves a burger, but there can be too much of a good thing.
13:41From faulty cooking techniques to some questionable history,
13:44we explore the biggest burger myths you probably believe and let you in on the real facts.
13:50If you go to a fancy steakhouse for dinner and decide to get the burger,
13:53what does that burger look like when it shows up at your table? It's probably an enormous patty,
13:58eight ounces at least, cooked medium-rare on a grill and delicately balanced on a golden
14:02brioche bun. Then you pick it up and realize it's way too tall to fit in your mouth. You
14:06awkwardly take a bite that's 90 percent bread and watch half the patty slide out the back of
14:10the sandwich, covering your fingers in grease. You give up and eat the rest with a fork and knife.
14:15A huge steakhouse-style burger is a fun indulgence every once in a while,
14:19but there's no denying that the supersize patty throws everything out of whack. Thick burgers
14:23are tough to eat, which is a big issue for a food that's designed to be handheld.
14:27A burger isn't all about the beef, but instead works best when the patty harmonizes with toppings,
14:32condiments, and bun to create something greater than the sum of its parts. After all,
14:36if the beef patty was the main draw of a hamburger, we would all be eating them plain.
14:39A thin patty allows for a multifaceted taste experience, with no one component
14:44of the sandwich dominating another. Thin burgers don't fall apart in a soggy mess
14:47when you eat them, either. Another thing you see at fancy burger places is burgers
14:52topped with expensive cheese. Now, we agree that fine imported cheeses are wonderful on a cheese
14:56board where they can be appreciated all on their own, but using them on a burger is oftentimes a
15:01waste. Not only do pungent cheeses disturb the delicate balance of flavors in a well-crafted
15:06burger, but they can lack the gooey, smooth, melty texture of an old-fashioned slice of
15:10American cheese. The truth is that the cheapest American cheese, which, yes, we know is not
15:14technically cheese that's available in your grocery store, might help make a better burger
15:18than the more expensive, name-brand varieties. In fact, some tests concluded that American
15:22cheese product, which has so little cheese that it can't legally be labeled as cheese,
15:26performed better than competitors that contain 100 percent cheese. Likewise,
15:30expensive organic brands fell to the bottom of the rankings. It's reassuring to know that sometimes,
15:34the cheapest option really is the best one.
15:37There's surely no more iconic symbol of summertime than a backyard barbecue,
15:41and for many people, that also means throwing some burgers on the grill. Now,
15:45if you're a dedicated grill master, you can relax. We're not going to argue that
15:48grilling is a bad way to cook a burger. Still, we must admit that it has some downsides compared
15:53to cooking a burger on a pan or a flat-top griddle. The tastiest part of a burger is the
15:57crispy brown crust on the outside, which is a product of the Maillard reaction. Furthermore,
16:01charcoal grills produce deep browning, but they cook unevenly, leaving some parts of your burger
16:05potentially gray and flabby instead of wonderfully charred and crispy. A griddle or cast iron pan
16:10heats more evenly across its entire surface, consistently browning every inch of your patty.
16:15Another advantage of cooking burgers indoors is that they will likely retain more moisture.
16:19A griddle traps the juices that burgers release when cooking. That means there's very little loss
16:24of flavor or juiciness during the cooking process. On a grill, however, those juices drip through the
16:28grates and vaporize on the coals, which can leave you with a dry, tasteless burger if you're not
16:32careful. Proper seasoning is the foundation of all good food. And generally speaking,
16:37food tastes the most delicious if every component is well-salted. That's why many people mix salt
16:42into their burgers before forming patties. Seasoning burgers this way ensures that they
16:46are evenly salted all the way through. However, pre-salting ground beef this way comes with a
16:51big downside. Cooks Illustrated tested three techniques for seasoning burgers. In one,
16:55they mixed salt throughout the patties. The second batch was left with salt sitting on
16:58the exterior of the burgers for half an hour. The third batch wasn't salted until the moment
17:02before it hit the grill. The third batch was by far the tastiest of the trio, with the second
17:06batch drying out on the outside and the first batch coming out with an unnerving sausage-like
17:11texture. So, what happened? Salt denatures the protein in ground meat, changing the texture and
17:16making it bind together more tightly. This is desirable in sausages like kielbasa and hot dogs,
17:20where you want textural cohesion, but it's off-putting in what should be a more loosely
17:24textured burger. This means that for tender, melt-in-your-mouth burgers, you should wait
17:28until the last minute to apply salt.
17:30Almost every burger recipe uses basically the same technique to cook burgers. Whether you're
17:34grilling, griddling, or pan searing, the instructions say to get your cooking surface
17:38ripping hot, so you can get a crust on your burger and cook it in the minimum amount of
17:42time possible. But that technique may have more to do with capitalism than good eats.
17:46Burgers took over America in the post-World War II era because of the efforts of fast food chains.
17:50It makes sense that these quick-serve franchises would want burgers to cook as quickly as possible,
17:55because they were trying to serve hungry customers within minutes and make a profit.
18:00Don't you just love it when you come back from the bathroom to find your food waiting for you?
18:04At home, where you have the luxury of time, you can take as long to cook your burgers as
18:08you would like. Some smoked burgers take over an hour to prepare. But the effort rewards you
18:12with patties that taste more like barbecue brisket than anything you'd get from a drive-thru.
18:16If you want to think outside the burger box even further, you can try making steam burgers.
18:20Steaming burgers replaces the screaming hot pan with a gentle steam bath,
18:23a technique that produces a uniquely moist burger.
18:27Many burger myths revolve around the idea that there is a single ultimate type of burger.
18:31They claim that the only burger you should bother making is a smash burger,
18:34or a loosely packed patty that barely stays together, or even a burger made out of some
18:38very time-consuming hand-minced beef. In reality, proper patty making is a function of what kind of
18:42burger you want to eat and how you're going to cook it. Some people say that pressing down on
18:46a burger patty will dry it out, but that's an integral part of the technique for smash burgers,
18:50which cook so quickly they tend to stay moist anyway.
18:53Meanwhile, loosely packed burgers create a beautifully craggy crust when seared in a pan.
18:57But if you throw them on the grill, they might fall apart and make a serious mess.
19:00Hand-minced burgers are delicious, but they're a far different experience than what most people
19:04are looking for when a burger craving strikes. All of this is to say that burger patties come
19:08in a plethora of shapes and sizes, and choosing only one technique would rob us of other worthwhile
19:12burger experiences. You should feel free to make your burgers however you want, perhaps with an
19:16eye to your particular craving or cooking method. The only limit is your imagination.
19:21A bun is one of the things that helps to truly define a hamburger. Humans have been eating
19:25ground beef patties for a long time, but the innovation that changed the Salisbury steak
19:29into a modern burger was putting it on two pieces of bread. As time has progressed,
19:33the definition of a burger has grown to encompass a universe of traditional
19:36toppings and cooking techniques. You can, of course, consider relatively healthy bun
19:40substitutes if you're watching your carbohydrate intake, like the classic lettuce bun.
19:44Not all bun substitutions need to be about health, however. If you want to make an alternative bun
19:48burger, try making buns out of toasted ramen noodles. The options for replacing buns are
19:52almost limitless. This is perhaps the world's most pervasive burger myth. Scores of sources
19:58will typically say that you will ruin your burgers if you flip them more than once.
20:01Reasons for this recommendation vary, with some cooks claiming that excessive turning
20:05inhibits the formation of a browned crust and others warning that burgers will stick
20:08if flipped prematurely. While certain types of burgers benefit from a single flip,
20:12particularly thin ones like smash burgers, other varieties of burgers turn out better
20:16if you flip them more frequently when cooking. Tireless burger myth debunker J. Kenji Lopez-Alt
20:21tested this out and ruled decisively in favor of flipping burgers frequently.
20:25His experiment concluded that large burgers cooked in a pan benefit from flipping constantly,
20:29with the best results coming from flipping every 15 seconds. All told, frequent rotation browned
20:34the burgers much more evenly than flipping only once. The inside cooked more evenly, too,
20:38with almost no overcooked meat in the interior of the patty. The interior of the one-flip burgers,
20:42by contrast, featured a ring of dry meat on the outside and a slightly underdone center,
20:46which is generally a bad idea when you're dealing with ground meat. Hopefully this information will
20:51help you the next time a burger know-it-all shames you for touching your patties too much
20:54at a backyard barbecue. The fast food cheeseburger is the ultimate symbol of cheap decadence,
20:59a calorie bomb that will make you gain weight and lead you to an early grave.
21:02Most burgers you encounter in the wild are indeed patently unhealthy.
21:06Don't sell me, Ed! Please!
21:08I wanna stay here with you!
21:10We love you, Ed!
21:12But burgers can be a part of a healthy diet, if you prepare them in the right way.
21:15Pat LaFrieda has debunked the unhealthy burger myth. LaFrieda, who supplies beef to many of
21:20America's most expensive restaurants, says that his professional bodybuilder friends eat a ton
21:24of burgers without it necessarily affecting their health. He notes that depending on the cut,
21:28beef can have a fat content under 5 percent. Even with fattier ground beef, a large percentage of
21:32that fat melts away while the burgers cook. As long as you stay away from relatively high-fat
21:36condiments like mayo, bacon, and cheese, a burger can qualify as lean protein.
21:41Beef can be a beneficial part of a nutritious diet, especially for people with active lifestyles or
21:45those at risk of anemia. It's an excellent source of complete protein and is high in nutrients like
21:50iron, niacin, zinc, and vitamin B12. It also contains creatine, which may help build muscle
21:55strength. No wonder bodybuilders can't get enough of the stuff!
21:59Burgers are an almost perfect food, but they have one fatal flaw — that flimsy bottom bun.
22:03Who among us has not cried in anguish as the bottom bun of our burgers turned into a sodden
22:08mess, soiling our fingers with grease and leaked condiments? Whoever decided that burger buns
22:12should be split approximately one-third of the way up the bun has a lot to answer for.
22:16However, if you're willing to view burgers from another perspective,
22:19that frustrating asymmetrical split can actually be used to your advantage.
22:23Your burger wrongs can be righted if you simply flip your burger upside down.
22:27That way, the large top bun soaks up most of the juice,
22:29while the thinner bottom portion stays dry and intact. For an even tidier eating experience,
22:34wait a minute before eating your burger to allow the juices to settle and redistribute.
22:38Eating your burger upside down involves a little touch of courage,
22:41as you're risking ridicule for breaking traditional burger norms. But once your
22:44friends and family see how clean your hands are after eating an inverted burger,
22:47they'll be sold on the technique, too.
22:50Veggie burgers don't have a great reputation.
22:52It's a…
22:54It's a what? A veggie burger?
22:56Listen…
22:57Why would you do that? Ugh, why? Ugh!
23:00It's hard to engineer a plant-based food to be as primally satisfying as beef.
23:03In the past, many of us attempting to have a meat-free burger have had to suffer through
23:07mushy and dense black bean, grain, or soy-based burgers that just made us wish we were eating
23:12real cow. Fortunately, we live in the future now, and fake meat technology has progressed
23:16at an astounding rate. Two manufacturers make plant-based burger meat that can actually
23:20satisfy your burger cravings. For many, the Impossible Burger from Impossible Foods
23:24resembles beef so closely that it's almost uncanny. It looks like raw meat,
23:28and indeed bleeds and renders fat a lot like real beef does. It also has a similar nutritional
23:32profile to beef and is the only meat substitute that might fool you into thinking it was real.
23:36Beyond Meat's Plant-Based Beyond Beef is another passable burger substitute,
23:40but it doesn't mimic the real thing quite as well. Still, with either of these products,
23:44you can give yourself a plant-based burger without sacrificing much of the taste and
23:47richness you have come to expect from a beef burger.
23:50Louie's Lunch is a leading restaurant in the history of the hamburger in America.
23:54Founded in 1895, the New Haven, Connecticut restaurant claims to have invented the hamburger
23:59sandwich in 1900 when a customer asked for a handheld lunch. The restaurant's long history
24:03might qualify it as America's oldest continually running burger place, but its claim to being the
24:08originator of the burger has been thoroughly debunked. The New Haven Register discovered
24:12that there are several references to hamburger sandwiches in American newspapers from 1894,
24:16one year before Louie's Lunch was founded and six years before they claim to have invented
24:20the hamburger. The first was an ad for burgers at Barney's Saloon from the Shiner Texas Gazette.
24:24Later that same year, the San Francisco Chronicle and the Chicago Tribune both wrote articles about
24:29nightlife characters eating burgers from carts on the street. So, who invented the burger?
24:33It's impossible to tell. These three mentions from the same year are spread all over the country,
24:38indicating that the burger was already widespread well before 1894. It's possible
24:42that innovators in separate regions invented the burger independently from each other.
24:46They might also have been riffing on a far older idea for men's meat dishes that stems
24:50all the way back to first century Rome. What we do know is that burgers were available from
24:55coast to coast by the time Louie's Lunch invented them in 1900.
24:59If you really want to make the most out of your trip to Five Guys, you need to make sure you don't
25:03mess up your order. Take note of these mistakes everyone makes when ordering a burger at Five
25:08Guys so you can avoid making them yourself. A big part of what makes Five Guys stand out
25:13from the competition is the almost unlimited options for burger customization. Five Guys
25:18customers have more than 250,000 ways to top a burger, so it comes out just to their specifications.
25:23That gives you no excuse not to get creative when it comes to designing your ideal burger.
25:28The best part is, with few exceptions, all of the toppings you can choose from on the menu are free.
25:33They range from the classics, ketchup, mustard, relish, onions, to more unusual choices,
25:38hot sauce, grilled mushrooms, jalapeno peppers. While it might be tempting to order the same thing
25:43every time you go to Five Guys, the smart cookies take advantage of all the topping
25:47options you can't get anywhere else.
25:49I get it with mayo, extra hot sauce, and extra bacon.
25:53Extra hot sauce?
25:54Yes.
25:54Is that what I should try?
25:55It's very, very good.
25:57There are plenty of chain restaurants out there that offer secret menus with items that don't
26:01appear on the normal menu, so those in the know can take advantage. But the secret menu at Five
26:06Guys takes it to another level. Perhaps the most famous item is the Double Grilled Cheeseburger.
26:10It's basically two rich, melty grilled cheese sandwiches with a burger patty between them.
26:15There's plenty of cheese and all the extra toppings you could ever dream of.
26:19If that sounds like perhaps a bit too much for your stomach to handle,
26:22there are plenty of other items to choose from, including the Patty Melt and the Burger Bowl.
26:26Next time you stop in at Five Guys, be sure to expand your horizons.
26:30Lots of food connoisseurs won't eat beef unless it's red or pink in the middle.
26:34Well done might as well be anathema to them.
26:36But don't dare to try to order a medium-rare burger at a Five Guys,
26:39because they simply won't make it for you.
26:41The chain only sells well-done burgers, no exceptions.
26:44This policy probably has to do with food safety.
26:47As delicious as a medium-rare burger is, it's not technically safe to eat.
26:50Unlike steak, burgers have to be cooked all the way through, since the surface of the meat,
26:54where the harmful bacteria can grow, is incorporated into the whole burger during
26:58the grinding process. Five Guys is likely just covering its bases and making sure its
27:02customers don't get sick. That said, even though the chain's burgers are cooked through,
27:06they're still as juicy as can be.
27:08Former U.S. President Barack Obama is no stranger to good food. State dinners under the Obama
27:13administration often included veggies from the White House garden, and the former president
27:17famously appeared on Anthony Bourdain's series Parts Unknown, in which the TV personality took
27:21the then-president to a small, casual restaurant in Vietnam. Obama is known for keeping his diet
27:26especially healthy, but that won't stop him from indulging in a burger from time to time.
27:30Soon after becoming president in 2009,
27:33he stopped by a Washington Five Guys and ordered a regular cheeseburger.
27:36"...let me get the jalapenos, and tomatoes, and mustard."
27:46Sounds like a pretty tasty combo. It was good enough to become its own secret menu item,
27:49in fact. If you want to take a page out of Obama's book,
27:52make sure you order the presidential the next time you go.
27:55Burgers and fries are about as unpretentious as food can get. The coupling may not be fancy,
28:00but it is delicious. Fast food burger chains like McDonald's have boosted the narrative
28:04of affordable American hamburger and fries considerably. Where else can you reliably
28:08order from a dollar menu? But Five Guys hasn't quite adopted the same strategy.
28:12Five Guys is often downright expensive for a burger joint, and many customers aren't having it.
28:17There's a good chance that this is a big reason why Five Guys isn't expanding as fast
28:21as other burger chains across the country. Yes, the quality of the food may be better than the
28:25stuff you'd find at a typical fast food chain, but places like In-N-Out offer comparable quality
28:30for a lower price. That said, Five Guys still has a loyal following, and there are no signs
28:35that these diehard fans are going anywhere anytime soon, even with the higher-than-average prices.
28:41"...I want it. Pay anything."
28:43Yes, Five Guys might be more expensive than much of the competition,
28:46but that's all the more reason to maximize your dollar and get all the freebies you can.
28:50There are two add-ons that you won't see on the free menu — bacon and extra cheese.
28:54That's because they do charge for those items by changing your base order from a hamburger
28:58to a cheeseburger or bacon cheeseburger, both of which are slightly more expensive.
29:02But what they don't advertise is that once you're paying for these add-ons,
29:05you don't have to settle for the standard amount of either. Taste of Home revealed that you can
29:09ask for extra bacon and or cheese without paying a single cent more than you would have otherwise.
29:14Will this Five Guys hack help you meet your health and fitness goals? Probably not,
29:18but it will absolutely ensure that every burger you order at the restaurant is 10 times better.
29:23Saying you want a burger with everything, still calling it special sauce? You won't believe some
29:28of the common mistakes everyone makes when ordering at In-N-Out. Keep watching to find
29:32out if you're making them. While it might seem like you are doing them a favor by being so low
29:37maintenance, simply asking for a burger with everything can be very confusing to the In-N-Out
29:42employee taking your order. We know this because we learned it firsthand from an In-N-Out worker
29:46on Reddit. The Redditor explains,
29:48"...a regular hamburger comes with spread, lettuce, and tomato only by default, which is why we
29:53always ask if you would like onions. You can also add other items to your burger as well."
29:57If you ask for a burger with everything, that might confuse your order taker since
30:01we can't know for sure if you are including onions, pickles, chilies, etc.
30:05Just keep in mind that if you are ordering a hamburger or cheeseburger,
30:08you'll be asked about the onions, but then everything else, beyond lettuce, tomatoes,
30:12and spread, is up to you to clarify. Also, there is a lot that falls under the umbrella of
30:17everything at In-N-Out, so do your homework and study the menu online before it is your
30:21turn to fire off your order for the burger of your dreams.
30:24It's a pretty simple menu, right?
30:27Very simple menu, and I think that's one of the great successes of In-N-Out is our simple menu.
30:31Once upon a time in a land far, far away, there was no limit to how many slices of cheese and
30:36how many burger patties you could order for what was technically considered one sandwich burger
30:41at In-N-Out. In fact, in 2004, the blogger behind WhatUpWillie attempted a 100x100,
30:48100 patties and 100 slices of cheese, at an In-N-Out near Las Vegas.
30:52Nowadays, In-N-Out limits customers to a maximum of four patties and four slices of cheese,
30:56otherwise known as a 4x4, on the not-so-secret menu.
31:00A Reddit user discussing their employment at In-N-Out in an Ask Me Anything said,
31:04We aren't allowed to make anything larger than 4x4s anymore. 4x4s are already ridiculously hard
31:09to wrap, and anything larger would just look like a total mess.
31:12The one exception seems to be competitive eating. According to Food Beast, at least
31:16one In-N-Out location was willing to prepare a 100x100 for competitive eating contender
31:21Molly Schuyler. But the average customer walking in or cruising through the drive-thru cannot
31:26expect the royal treatment on a regular Saturday at In-N-Out.
31:30The lines both inside and at the drive-thru are no doubt way too long for the employees
31:34to entertain such nonsense.
31:36Even people who have never set foot in In-N-Out have likely heard of ordering a burger or fries
31:41there, animal style. So that is obviously no secret. However, a burger mistake made by In-N-Out
31:46enthusiasts and amateurs alike is not giving themselves the gift of experiencing the glory
31:51of a monkey-style burger. What exactly is a monkey-style burger at In-N-Out? According
31:56to Food Beast, it's any In-N-Out burger topped with animal-style fries. We know,
32:00it's hard to wrap your head around, but apparently it's a thing, and likely a very delicious thing.
32:05To clarify, animal-style fries are slightly different from animal-style burgers.
32:09The animal-style fries are In-N-Out french fries topped with the chain's famous spread,
32:13cheese, and grilled onions. While Food Beast notes that not all In-N-Out employees are willing
32:18to indulge in the monkey-style concoction, since it's obviously quite messy, it's definitely a
32:23mistake to never even try ordering the secret stuffed burger. This is especially true if
32:28you're one of those people who likes their fries squished between two pieces of bread in a sandwich.
32:32This burger is definitely for anyone with that taste. Worst case scenario,
32:36you may need to order a burger and animal-style fries and build it yourself.
32:40Did you know you can add chilies to your In-N-Out burger? If you like spice,
32:43In-N-Out has your back. Just be aware, you're not going to be consuming your average run-of-the-mill
32:48banana pepper. A Redditor learned this the hard way when ordering chilies to top their In-N-Out
32:53burger for the first time, and shared the experience in a Reddit thread. The fire-tongued
32:57user said,
32:58"...I assumed they would be regular banana peppers with just a touch of heat,
33:01but I popped a whole one in my mouth and my taste buds nearly exploded."
33:05Other Redditors chimed in on the thread to confirm that yes,
33:08In-N-Out can meet your chili needs, but no, they're not going to be mild banana peppers.
33:13One commenter claimed In-N-Out uses cascabella peppers, which are inherently spicier than
33:17banana peppers, so just keep this in mind when you order a burger with chilies at In-N-Out.
33:22If you make the mistake of assuming it's banana pepper,
33:24your taste buds might undergo quite the jolt from that first bite.
33:28If there's one thing In-N-Out Burger is sensitive to, it is people's onion preferences.
33:33As we discussed earlier, most cashiers will specifically ask if you want onions when you
33:37just order a basic hamburger or cheeseburger. You can even take it a step further than just yes or
33:43no to onions. There are multiple ways to customize said onions with any order you make at In-N-Out.
33:48Although the default is to steam whole onion slices on top of the burger patty,
33:52according to The Daily Meal, you can also request raw onions, raw chopped onions,
33:57or grilled onions. According to Hack the Menu, you can even ask for a whole
34:00onion grilled or a combination of raw and cooked onions.
34:04One Redditor insists that a double-double with grilled onions is, quote,
34:08literally the best-tasting burger, and others agreed,
34:11chiming in on the thread, adding that whole grilled onion is a game-changer,
34:14and recommending that you try both kinds of grilled onions on a burger.
34:18The bottom line is that it's a mistake to not customize the onions to your liking if
34:22you're ordering a burger at In-N-Out. You can even get animal style, which includes
34:26grilled onions with raw onions, too. The possibilities are endless when it comes to onions.
34:31Let's get something straight. If you order a hamburger at In-N-Out, there will be no cheese.
34:36If you want everything the standard hamburger has to offer, plus a slice of cheese,
34:40you should order the cheeseburger. While this may seem like basic fast food burger joint 101,
34:44people often get it twisted at In-N-Out, especially when ordering the more intense burgers.
34:49Do not make the mistake of ordering a double-double with cheese. The double-double
34:53always has cheese, because double-double means two patties and two cheese slices.
34:57As an In-N-Out worker on Reddit explains,
34:59A three-by-three is a cheeseburger, so is a double-double. That's what a three-by-three
35:03means — three meat, three cheese. Another In-N-Out employee Redditor says,
35:08Also, if you call a three-by-three a cheeseburger,
35:10the associate will probably ring up a separate cheeseburger.
35:13If you want extra cheese on your double-double, specify that,
35:16and if you want two patties but no cheese, be sure to make that clear, too. They're happy to
35:20accommodate, but if you're not careful about how you word your order, you might not receive the
35:24food you want. Quick hamburger-centric restaurants like In-N-Out Burger are a great fast food option
35:30for people shunning bread. It's super easy to chuck the bun and just focus on the meat and
35:34toppings, since these specific toppings might depend on the person's particular diet and degree
35:38of low-carb devotion. By now, you probably know that you can get a lettuce-wrapped burger,
35:43but you could be making a big mistake at In-N-Out if you assume that a lettuce-wrapped
35:47patty is your only option for a low-carb meal there. If you don't want a bun but
35:51lettuce isn't your thing, you can also order something called the tomato wrap.
35:55This secret menu item consists of a burger sandwiched between four tomato slices,
36:00with zero lettuce to accompany it. Sometimes eating a low- or no-carb diet can get monotonous
36:05and boring, so it's nice to know you've got a few low-carb burger options at In-N-Out if
36:09you know how to order right. The keto diet is unique in that it isn't simply an eat-this-not-that
36:15low-carb diet. It involves calculating the right percentage of fats, proteins, and carbs for a
36:20person depending on their goals. In fact, there are a lot of foods you think you can eat on the
36:24keto diet, but you actually can't. And while vegetables are certainly something that's
36:28allowed, they do account for some carbohydrates. If you've hit your max carb count for the day,
36:33the best option at In-N-Out Burger might be a non-published menu item known as the Flying
36:37Dutchman. If you order this item, you will receive two slices of American cheese sandwiched
36:42between two beef patties, according to the Statesman Journal. If you're committed to
36:46sticking to your macros on keto, it would be a mistake to assume your only option at
36:50In-N-Out is a lettuce-wrapped burger with tomato.
36:54Think your burger ordering skills are first-rate? We got news for you. You're probably doing it
36:59wrong. From saying yes to lettuce, to overdoing it with the caramelized onions, here's what to
37:04avoid when ordering a burger. When you order a burger, you want it to be recognizable.
37:10That's part of the appeal. But do you have to choose a beef burger?
37:15This is a tasty burger.
37:17There's a whole world of appetizing restaurant burgers out there just waiting to be ordered.
37:22So, one mistake you could be making when you order a burger at a sit-down restaurant
37:26is only sticking to what you know. It's true that not all beef burgers are the same,
37:31and they do vary from one eatery to the next. But with trained chefs behind the scenes,
37:35it might be a better option to try a different type of patty, perhaps with a different kind
37:40of bun and toppings. What about a fried cod sandwich with a panko crust? Or you could
37:44try a Greek-style hamburger. Spicy chicken burgers are fabulous, too, such as a buffalo
37:50chicken burger. Burger fans love biting through a lightly toasted bun, fresh toppings, and zingy
37:56condiments to get to a juicy burger. However, sometimes a patty can be so big that it's
38:01overpowering. Beef is full of saturated fats, so a huge 8-ounce burger isn't exactly a light meal.
38:07For a light lunch, you might want to pick a meat-free burger from the menu for a change.
38:11Die-hard burger lovers may balk at the idea, but that's honestly a big mistake.
38:16Restaurant chefs are skilled at creating tasty variations on classics with interesting flavors
38:21and ingredients. You might see a portobello mushroom burger on a restaurant menu.
38:25Fast food favorites and other chain restaurants are increasingly tapping into the plant-based
38:29market, too. At Mashed, our highest-ranked veggie burger from a chain is the Impossible Burger at
38:34Wahlburgers, which is served with a spicy wall sauce, caramelized onions, chili-spiced tomatoes,
38:39and smoked cheddar. Do you love crispy bacon atop a double cheeseburger? Then you might be
38:45surprised that adding bacon is one of the mistakes you're making when you order a burger at a sit-down
38:49restaurant.
38:51"...mmm. Bacon."
38:55Burgers aren't usually a dieter's delight, so it's worth considering whether you really need
38:59those extra bacon calories, not to mention all the fat that comes with them. Smoked bacon also
39:04has a strong flavor, so it can overpower the taste of the meat. And let's face it,
39:09at certain restaurants, the bacon served on burgers isn't always crisp. Sometimes,
39:13it can even taste a little cold and fatty, so adding a thin and unimpressive slice of
39:18bacon on your burger hardly seems worth it.
39:21Not all restaurant burgers are made the same. In fact, some aren't even made in-house.
39:26For instance, at some high-end restaurants, the burgers are brought in chilled or frozen,
39:30so you end up paying a lot of money for a burger that wasn't even made by a chef.
39:34Meanwhile, plenty of mom-and-pop restaurants make their own burgers without a hefty price tag.
39:39So don't be fooled by the look of an eatery, the caliber of the other dishes on the menu,
39:43or the high prices when you're in the mood for a homemade burger. When you go to a sit-down
39:47restaurant, the menu will often say whether a burger is homemade or handcrafted. If the
39:52menu doesn't say the burger's homemade, be sure to check before you order.
39:56From takeout coffee to restaurant dishes, customizing orders is almost a national
40:00pastime. However, trying to customize your burger order too much can be a mistake.
40:05"...ordering everything off the menu, by the way."
40:07When you dine out, you get to taste dishes you wouldn't ordinarily make at home,
40:11so there's a lot to be said for going with the burger concept that a culinary expert
40:15has come up with. After all, a quality chef understands taste, flavor, and texture,
40:20and can elevate dishes in ways that you might not have thought of. Dining out is fun when
40:24you trust a menu and are inspired to step outside your comfort zone, even when it comes to burgers.
40:30A good bun can enhance a burger, while a bad one can ruin it.
40:33Just as chefs like to get creative by making different patties, they also love pairing
40:37burgers with specific buns. So don't make the mistake of not inquiring about the available
40:42bun options when ordering a burger. Some chefs like the sweetness of brioche, whereas others
40:47prefer sourdough or a tasty pretzel bun. A lot of restaurants offer gluten-free buns.
40:52It's also not uncommon to find bunless burgers with lettuce or some type of veggie slice in
40:57place of bread. A bun used for a beef burger may be replaced by another type for a chicken burger,
41:02so don't make an error by assuming that chefs will stick to only one type.
41:06Remember, this is about pairing texture and taste. All you need to be sure of is that the bun is
41:11fresh. If your server doesn't ask how you want your burger cooked, then that's a red flag. And
41:16it's a mistake to dine in at a restaurant and not specify how pink or cooked through you like the
41:21patty. The best burgers are cooked exactly how you like them. If you're not sure, your best bet is to
41:27opt for a burger that's cooked more on the medium side. If the meat is rare, you might find that it
41:31doesn't work so well with the bun and toppings. Some diners and chefs think there's no right or
41:36wrong way. However, what culinary experts know — and you should, too — is that temperature
41:41does make a difference. A medium-rare burger might be juicy, but if it's cooler than 160
41:46degrees Fahrenheit, then you might be at risk of foodborne illnesses. If you know that a restaurant
41:51uses quality meat in a hygienic way, then this is less of an issue. Otherwise, it might be best to
41:56ask for your burger well done. There's a big difference between a salad sandwich and a burger
42:01on a bun, or at least there should be. For some burger lovers, a patty and bun should never meet
42:06a lettuce leaf. However, a slice of juicy tomato and some crisp salad leaves make a burger less
42:11greasy, but it's a mistake to order a burger with one big lettuce leaf slotted into a bun.
42:17When you take a bite, the burger and other toppings can easily slide off a slippery piece
42:21of lettuce. To prevent this, order your burger without any lettuce, or you could ask for it to
42:26be shredded. This makes each bite more enjoyable, and it also means that any juices from the patty
42:31don't trickle off. Instead, they will run into the chopped lettuce and add to the flavor.
42:36Even a classic burger comes with toppings, but it's a mistake to load it with too many toppings.
42:41The burger is the star, and the toppings are extras meant to complement the flavor of the meat,
42:46not overtake it. So no matter how good caramelized onions are, they should always
42:50enhance the taste of the patty. Less can be more with toppings that are powerfully tasty.
42:55A spicy burger with hot sauce and blue cheese crumbles promises heat and tangy creaminess with
43:00a yummy umami lift. However, add too much cheese or sauce, and the flavor of the meat is lost.
43:06Moreover, a loaded burger can be almost impossible to eat without making a mess.
43:10And who wants onions falling out and sauces dripping down at a sit-down restaurant?
43:14So you might want to say no to burgers that come with fries and onion rings inside the bun.
43:19Keep sides as sides, not toppings.
43:22Ketchup, mustard, mayonnaise, and pickle relish are classic burger condiments.
43:27However, you should still ask your server for some extras that are a little different.
43:31Or you might want to order some special ingredients from the kitchen that pair with your patty.
43:35If you are dining on a Wagyu burger with Asian-style toppings,
43:38such as a spicy slaw, then you can add some wasabi to your bun, too.
43:42Ah, wasabi! Wasabi in my nostril!
43:45Caramelized onions give your burger a tangy sweetness,
43:48while spicy mayo made with Cholula hot sauce or sriracha adds heat.
43:51What about some buffalo sauce, barbecue sauce, or creamy garlic mayo?
43:55You don't have to stop at savory condiments, either.
43:58A sweet and spicy sauce can also bring out the flavor of a burger in an interesting way.
44:03You've put your order in, and you're waiting for the chef to cook your burger to perfection.
44:07You imagine the cold patty of the finest beef hitting the hot grill with a sizzle.
44:11Little bursts of fat spit as the heat browns the meat, and it starts to caramelize.
44:16You imagine that slightly crunchier outside and all the melt-in-your-mouth succulents inside.
44:21As you bite into the soft, lightly toasted bun,
44:23you can taste that charred edge before you sink your teeth into the burger.
44:27Mmm, that meat is so tender.
44:31Unfortunately, too many toppings can obscure this taste and texture. And as chefs seek to
44:36make more elaborate burgers, they can sometimes focus less on getting that classic grilled effect
44:40on the meat. However, it's a mistake to assume that you'll get this when ordering a burger.
44:45So no matter how you like your burger cooked, you should always ask for a good,
44:49charred exterior. Only then will your patty be good enough to eat on its own.
44:53A pale, over-juicy patty can look greasy and unappealing, and there's no excuse for it.
44:59Think before you order toppings with your burger. It's a good idea to pair them with
45:03the type of patty you've ordered. For example, a strong mustard might overpower a fish burger,
45:08but can also add a powerful kick that's perfect for a thick and juicy beef burger.
45:12In a bid to be different, some chefs even put all sorts of ingredients together in imaginative ways.
45:17However, while some are ingenious, others create flavors that simply don't work.
45:22Pickles, meat chili, mushrooms, and jalapenos are strongly flavored,
45:26so it's no wonder they're all-ideal toppings on a beef burger. Pickled onions, truffle aioli,
45:32and arugula go well with a lamb burger. Meanwhile, salsa verde with spinach and avocado
45:37pair well with a turkey patty. There's more to a burger than American cheese,
45:40and certain types of cheese pair well with other toppings.
45:43A great combination is Swiss cheese with caramelized mushrooms.
45:47Mushrooms! Everywhere mushrooms!"
45:50It goes without saying that you'll pay more for a burger at a fancy restaurant than you
45:53will at a fast food joint. However, when you order a burger at a sit-down restaurant,
45:58don't make the mistake of spending too much. Some chefs have transformed an All-American
46:02staple into a gourmet dish. And while you might be okay with paying a bit more for upmarket fare,
46:07check out the less expensive burgers on the menu, too. You might decide that less is more
46:11in every way. One Philadelphia restaurant takes the pricey gourmet burger to the extreme
46:16with its $700 offering. The Gold Standard Burger at DBG is nothing short of luxurious.
46:22The burger features a wagyu beef patty served in an edible gold leaf covered bun.
46:26And while aged Irish cheddar doesn't sound super upscale, the other extras do.
46:31They include cognac, flambéed lobster, black truffles, and caviar.
46:34So if you do decide to splurge on a burger,
46:37don't make the mistake of regretting it when you see your bank balance.