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<v Speaker 1>It's always grilling season. I wanted to talk about burgers,

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<v Speaker 1>something seemingly so simple, but technique and ingredients are imperative

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<v Speaker 1>because of its simplicity. When you're making something complex, a

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<v Speaker 1>lot of times it can, you know, kind of hide

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<v Speaker 1>behind all the other ingredients and the complexity of it.

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<v Speaker 1>But the more simple something is that you're going to

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<v Speaker 1>cook or make, the more right on the money has

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<v Speaker 1>to be. And I hear this probably more than any

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<v Speaker 1>other thing. Pizza dough is probably up there somewhere, but

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<v Speaker 1>more than any other thing. I'm asked about the perfect burger,

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<v Speaker 1>which lends one to ask, or leads one to ask,

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<v Speaker 1>what is perfect to you? Do you like a thick

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<v Speaker 1>burger a thin burger? Do you like thin patties? Like

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<v Speaker 1>a smash burger? But you want two of them? My

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<v Speaker 1>brother cannot eat a patty. He thinks it's gross. I know, right,

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<v Speaker 1>he just can't. He won't have like a double cheeseburger

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<v Speaker 1>or something. Yes, I know your next question is gonna

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<v Speaker 1>be even at in and out it's a single like

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<v Speaker 1>he doesn't go give me a double doubt like the

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<v Speaker 1>rest of us humans, and that because that's not his jam.

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<v Speaker 1>But why is it gross, Like is it just too

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<v Speaker 1>much meat? That's something gross something. But I mean even

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<v Speaker 1>but you would think, well, what about a smash burger?

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<v Speaker 1>But even a smash burger bothers him. I have no idea.

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<v Speaker 1>I don't do therapy on this show, whole other show.

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<v Speaker 1>But so I want to talk about these. So whatever

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<v Speaker 1>your perfect burger is, let's go through some of the

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<v Speaker 1>things you're gonna need. The biggest problem people will say

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<v Speaker 1>is my burgers turn out to dry. So there's two

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<v Speaker 1>things that can go wrong when your burgers go dry,

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<v Speaker 1>wrong meat ratio or wrong meat altogether, or cooked too long,

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<v Speaker 1>just overcooked. So the right meat to use. And I'm

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<v Speaker 1>sorry for those of you who are like, oh, I'm

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<v Speaker 1>gonna make a chicken burger, it's going to be dry.

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<v Speaker 1>Probably you're opting for ground beef with good fat content,

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<v Speaker 1>and you can't get that anywhere else than an eighty

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<v Speaker 1>twenty ratio. That means eighty percent lean twenty percent fat,

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<v Speaker 1>which is the exact opposite of my body makeup. Strangely enough,

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<v Speaker 1>if you're playing the home game. So for a juicy burger,

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<v Speaker 1>which my boy loves, Daddy, make me one of your

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<v Speaker 1>juicy cheeseburgers, you need an eighty twenty ratio. So if

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<v Speaker 1>you're going lean on the meat, you will not get this.

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<v Speaker 1>You just won't. You gotta avoid lean meat. That's you know,

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<v Speaker 1>lean meat. You put it if you're mixing it into

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<v Speaker 1>your spaghetti sauce or you're doing something like that. That's

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<v Speaker 1>when you go for the lean stuff. But don't do

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<v Speaker 1>it when you're doing a burger when it's the star

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<v Speaker 1>of the show, right, So avoid that because it's gonna,

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<v Speaker 1>you know, give you dry burgers. The second thing is

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<v Speaker 1>that when you're cooking the burger, people tend to overcook them. Yes,

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<v Speaker 1>you want them at a certain dunness. The better quality

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<v Speaker 1>of the meat, the looser you can be with the heat.

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<v Speaker 1>I kind of hesitate saying this because reality is you

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<v Speaker 1>need to know what you're doing. The reason why you

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<v Speaker 1>can have a rare or medium rare steak and then

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<v Speaker 1>at a restaurant when you ask for a burger medium rare,

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<v Speaker 1>they said, okay, that's this, And then there's a little

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<v Speaker 1>thing on the menu that says having hamburger meat less

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<v Speaker 1>than one hundred and sixty five degrees and be dangerous

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<v Speaker 1>is because when you grind a steak to make hamburger meat.

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<v Speaker 1>The steak has the most bacteria on the outside and

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<v Speaker 1>it's most preserved on the inside. Once you grind it,

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<v Speaker 1>they all mate with each other and now all the

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<v Speaker 1>bacteria is throughout the entirety. That is why hamburgers should

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<v Speaker 1>be cooked to one sixty five. So what I do

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<v Speaker 1>to keep them from drying out is I slowly. If

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<v Speaker 1>it's a thicker burger, I put it on high heat.

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<v Speaker 1>I'm searing that while I'm cooking it, turning it over

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<v Speaker 1>and then bringing it. I bring it up to a

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<v Speaker 1>top rack off of the direct heat, and that's where

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<v Speaker 1>I put my cheese on it, drop the lid and

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<v Speaker 1>melt the cheese. But what I'm doing is that heat

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<v Speaker 1>is going to continue to travel from the outside to

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<v Speaker 1>the inside of the meat as I take it off,

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<v Speaker 1>and as I put it on to the plate, it

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<v Speaker 1>will continue to cook and then it will get to

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<v Speaker 1>a nice juicy state. Rather than cooking it to one

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<v Speaker 1>hundred and sixty five and then taking off, it's going

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<v Speaker 1>to go up to about one hundred and seventy five

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<v Speaker 1>after that. So that's one of the things that you

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<v Speaker 1>have to battle with is the keeping those juices in there.

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<v Speaker 1>When we come back, I'll talk about the tricks and

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<v Speaker 1>tips you need to actually make those patties. There are

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<v Speaker 1>a trick to it. My mom makes great patties, always have,

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<v Speaker 1>probably because with seven kids you couldn't spend a lot

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<v Speaker 1>of time on them. And that's really the tip that

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<v Speaker 1>we'll get into to get those patties perfect for grilling

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<v Speaker 1>or roasting. If you're you know, if you're putting them

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<v Speaker 1>under the broiler whatever it is on pans here, man,

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<v Speaker 1>the heat gets up and it's just these lovely Southern

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<v Speaker 1>California days, great for grilling. Been doing a lot of grilling,

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<v Speaker 1>enjoying that. I hope you're doing the same. I want

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<v Speaker 1>to remind you a couple of things. One mo Kelly

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<v Speaker 1>is on YouTube every night during his show. You've got

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<v Speaker 1>to check it out. There are so many times that

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<v Speaker 1>I'm either in my home office or in my home

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<v Speaker 1>shop and I have them on and it's exactly like

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<v Speaker 1>sitting as I have done. I've sat with him during

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<v Speaker 1>his show before. It's exactly like doing that. But you're

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<v Speaker 1>at home. So if you're in your Tony's or something,

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<v Speaker 1>no one's going to have a problem if you do

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<v Speaker 1>that live with mo. There's a problem, trust me. I

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<v Speaker 1>found that out the hard way. But it's a lot

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<v Speaker 1>of fun and it's an interesting way to listen and

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<v Speaker 1>enjoy the program. All right. I also want to remind

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<v Speaker 1>you that the twelfth Saturday, July twelfth, write that down,

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<v Speaker 1>join me at Wild Fork Foods in Santa Clarita. That's

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<v Speaker 1>right off the Magic Mountain Parkway. There in store at

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<v Speaker 1>Wild Fork Foods, and if you've never been to one, man,

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<v Speaker 1>it's spectacular. You can get all kinds of rare meats

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<v Speaker 1>and things like that, as well as your classics, but

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<v Speaker 1>they also have pre prepared aired stuff. A unique experience,

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<v Speaker 1>to say the least when shopping. But it's a summer

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<v Speaker 1>grilling season. We'll be doing giveaways broadcasting live right there

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<v Speaker 1>at two four one seventy five Magic Mountain Parkway. I

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<v Speaker 1>would love to meet you. I'm going to bring some

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<v Speaker 1>swag to give away, some Folk Report swag as well.

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<v Speaker 1>So July twelfth on Magic Mountain Parkway at Wild Fork,

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<v Speaker 1>So write that down. Talking about Technique of the Week

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<v Speaker 1>and burger patties. I know it seems simple, but man,

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<v Speaker 1>if you can't get a burger patty right then people

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<v Speaker 1>will hate your guts. There, I said it. That's your

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<v Speaker 1>life is going to be people hating you and talking

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<v Speaker 1>bad behind your back. There is nothing more sad to me.

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<v Speaker 1>And someone makes bad burgers because you know those people

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<v Speaker 1>you invited, they may be smiling now and all of that,

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<v Speaker 1>and you can tell they're the ones that are putting,

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<v Speaker 1>you know, three times the amount of condiments on the

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<v Speaker 1>burger that they should be because that's how bad it is.

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<v Speaker 1>And they're going to talk bad about you. So it

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<v Speaker 1>should be a point of pride. When you make the paddies.

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<v Speaker 1>You want to keep the ground beef cold. You want

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<v Speaker 1>to keep it cold until you're ready to make those patties.

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<v Speaker 1>You want cold hands too, and it's one of the

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<v Speaker 1>people that one of the things people do, and one

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<v Speaker 1>of the tips that I've seen is they keep a

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<v Speaker 1>bowl of ice water next to them and you can

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<v Speaker 1>actually put your hands in the ice water when you're

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<v Speaker 1>packing them. The key to this is you want to

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<v Speaker 1>make them, you know, quickly. You do not want to

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<v Speaker 1>overwork the meat. You want to gently shape them. This

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<v Speaker 1>will help you get little pockets in there that will

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<v Speaker 1>hold the juices if you make it too dense. You're

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<v Speaker 1>going to get a dry burger. There's nowhere for that

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<v Speaker 1>juice to kind of hang out. Also, when you have

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<v Speaker 1>your hands are naturally warm, and they are going to

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<v Speaker 1>heat the fat. And that's why when you make patties

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<v Speaker 1>for too long with too warm hands, you come and

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<v Speaker 1>you you pull your hands away, and your hands are

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<v Speaker 1>covered in fat, even chunks of fat. And those chunks

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<v Speaker 1>you've actually pulled because you've ground They've ground the meat together,

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<v Speaker 1>so you got the eighty twenty meat, and that twenty

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<v Speaker 1>percent fat is now getting onto your hands, which makes

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<v Speaker 1>the patty have less than twenty percent fat, and that

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<v Speaker 1>will make them. You want patties to be slightly larger

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<v Speaker 1>than the buns because they're gonna shrink during cooking. Some

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<v Speaker 1>people do this. I do this on occasion, depending on

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<v Speaker 1>if I'm hand making my patties means I'm not using

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<v Speaker 1>anything else to create their shape. Then I will put

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<v Speaker 1>a little divt, a little divot in the center of

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<v Speaker 1>the burger, and that way, when it can constricts because

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<v Speaker 1>of the heat, it'll push that divot out rather than

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<v Speaker 1>making it look like a football. Some people will put

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<v Speaker 1>when they go to put it on the grill they'll

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<v Speaker 1>put a piece of ice on. It does similar. It

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<v Speaker 1>keeps it very cool on the inside and the top

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<v Speaker 1>so that it doesn't constrict. As fast. As far as

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<v Speaker 1>seasoning goes, salt and pepper is great. You really don't

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<v Speaker 1>need anything else. I'll tell you something I'm a fan

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<v Speaker 1>of though, and this was because of my mom. Is

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<v Speaker 1>lowery seasoning salt. Love that on a burger. I just

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<v Speaker 1>you know, and I'm mostly a salt and pepper guy,

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<v Speaker 1>Like when it comes to meat, I'm like, hey, just

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<v Speaker 1>you want it to taste like the meat, not a seasoning.

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<v Speaker 1>But I do love me some lowery seasoning salt and

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<v Speaker 1>it goes great on a patty. So you don't want

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<v Speaker 1>to salt too early. Can you know? The thing about

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<v Speaker 1>salt is it pulls moisture out, so you do it

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<v Speaker 1>right before it goes on, and you want it on

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<v Speaker 1>a hot pan or grill. You get that sears. It's

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<v Speaker 1>almost the opposite of cooking a steak, where you're doing

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<v Speaker 1>a reverse sere. High heat, does that great crust, Oh

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<v Speaker 1>that crunchy, lovely crust. And avoid pressing down on the patties.

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<v Speaker 1>But as far as flipping them, flip them, however, once

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<v Speaker 1>you want. People say, oh, you should only flip it once.

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<v Speaker 1>If that's how you grill them, that's fine, but there

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<v Speaker 1>is no real difference there is like people. Matter of fact,

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<v Speaker 1>science has shown that the more you flip meat, it

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<v Speaker 1>actually rotates the juices, just like a rotisserie does on

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<v Speaker 1>the chicken, and can actually keep it more flavorful. But

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<v Speaker 1>the sear gets there because of the heat, right, And

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<v Speaker 1>if you flip a bunch of times, you won't get

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<v Speaker 1>that seer because the grate that you're cooking on or

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<v Speaker 1>the pan never gets time to come back to heat

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<v Speaker 1>high heat again because that burger every time you flip

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<v Speaker 1>it is stealing heat from there. So, for instance, when

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<v Speaker 1>I cook burgers, if I'm cooking for burgers because my

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<v Speaker 1>wife doesn't eat red meat, I'm doing it just for

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<v Speaker 1>my son and me, and so I will make room

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<v Speaker 1>so that when I flip them after the first year,

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<v Speaker 1>I'm flipping them not back to where they were, but

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<v Speaker 1>onto a new part of the grate so that they

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<v Speaker 1>get that full heat again. And that works nicely. And

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<v Speaker 1>then if I need to flip them over again, the

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<v Speaker 1>part that I didn't flip them on before is now

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<v Speaker 1>hot enough to do that. So those are some things.

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<v Speaker 1>Let them rest a few minutes to really what you

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<v Speaker 1>want them to do is to come to one hundred

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<v Speaker 1>and twenty degrees in the center. Is when they've rested enough,

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<v Speaker 1>that goes down. So they've gone from their high heat

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<v Speaker 1>down to one twenty, and you know they're not going

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<v Speaker 1>to squeeze out