Burgers | Basics with Babish

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For this week’s episode of Basics with Babish, I’m covering how to make a (not smashed) burger and fries.

Recipe: https://basicswithbabish.co/basicsepisodes/burgers

Join me 6/21 on Twitch for the burgers live cook-a-long:
https://www.twitch.tv/bingingwithbabish/

Ingredients & Grocery List:
Russet potatoes
Peanut oil (or preferred frying oil)
Beef: short rib, brisket, and sirloin
Burger accoutrements: tomato, iceberg lettuce, red onion
Burger buns (plus butter to toast them in)
Vegetable oil
Salt and pepper
American cheese (or your preferred cheese)
Special Sauce ingredients:
Mayonnaise
Ketchup
Garlic powder
Onion powder
Paprika (regular or smoked)
Sweet relish

Special Equipment:
Vegetable peeler
Meat grinder (I use the Kitchen Aid attachment)
Deep fryer (or vessel suited for frying)
Cast iron skillet
Instant-read thermometer

Music:
“Love Is Not” by Broke for Free

https://www.bingingwithbabish.com/podcast/

My first cookbook, Eat What You Watch, is available now in stores and online!
Amazon: http://a.co/bv3rGzr
Barnes & Noble: http://bit.ly/2uf65LX

Theme song: “Stay Tuned” by Wuh Oh
https://open.spotify.com/track/5lbQ6nKPgzkfFigheb467z

Binging With Babish Website: http://bit.ly/BingingBabishWebsite
Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite
Patreon: http://bit.ly/BingingPatreon
Instagram: http://bit.ly/BabishInstagram
Facebook: http://bit.ly/BabishFacebook
Twitter: http://bit.ly/BabishTwitter
Twitch: http://bit.ly/BabishTwitch

Comments

Nick Sacco says:

Awesome vid. I also like to sear my burgers in butter and rosemary sprigs

Adrien Renaux says:

He said frenched fries, I dunno if it was on purpose, but as a Belgian person, I have to thank him for re-establishing the truth

U smile is infectious says:

grinded meat should never be eaten raw, I like my steak medium rare, but not when the germs on the surface gets inside

noyeahno says:

Those buns need some more colour. Don't like the look of them tbh.

Dravyn98 says:

If you get to judge me for not using special sauce, i get to judge you for thinking kraft american slices is actually cheese

79elcapitan says:

Just missing beetroot on the burger.

RealFNneatO says:

Gotta whip the mayo before mixing the other ingredients in to make sure sauce isnt chunky

Enigma Productions says:

Babish! : ) I love your videos!

30noir says:

Chefs always like toasting buns. Historically it was a way of disguising the fact that the bread was not fresh. Brioche has a similar past.

GladeSucksAtGames says:

Imagine going through the trouble of butchering and grinding your own beef only to cover it in yellow plastic product

Rustyhound says:

This man must use canvases as sheets of paper if those tomato slices are a quarter of a sheet of paper

Kurt says:

Fun fact – the actual burger patty comes from Germany not America. It was known as the Hamburg steak and was brought to America by German immigrants. It became popular at events such as county fairs at which point the bun was added for easier consumption.

Professor raccoon says:

Short rib burgers👌🏻🔥👀

Abdul.J says:

he didn't make his own ketchup and mayonnaise, disappointing

assassin YT says:

OMHG PORISM BABIŠY DEJ MI BVHGUBKS

Luciano Pizarro Sanjines says:

F*****g genius

Kenneth Turner says:

"put whatever you want on there but I reserve the right to judge you" ha!! love it!

Josh Johnson says:

Not sure how this is “basic”

Hishh says:

Them boys raw

Daniel Schlauger says:

Where's the green chile?

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