The Art of Creating the Perfect Burger

The first thing I do when I get a burger is squash it down right and then cut it in half. This may seem like a simple step, but it's essential to ensure that every bite is going to be the same all the way to the edges of everything. My cheese is melted and done, and I'm ready to plate it up with a little tomato situation.

When it comes to burgers, the bread, toppings, and how everything works together are crucial elements to consider. As a burger enthusiast, I've experimented with different combinations to find the perfect balance of flavors and textures. The first thing I do when creating my turkey burger is sauté an onion. I don't like to add raw onions to ground meat because they need to be cooked to bring out their full flavor.

To add some excitement to my burger, I also love pickles. They're a great way to add flavor and texture without overpowering the other ingredients. Next, I'll chop up some water chestnuts fairly finely, as I want to feel the big chunks of these in every bite, but not so many that they overwhelm the dish.

To add some savory flavor to my burger, I use soy sauce as a salt substitute. It's also going to be used to make my mayonnaise, which will be spread inside my bun for extra creaminess. For an added kick, I'll sprinkle some sambal into my patty. This spicy condiment adds a depth of flavor that takes my burgers from good to great.

The size of the burger is also crucial. When it comes to my turkey burger, I'm aiming for a patty about the same size as this bun (points to an imaginary bun). As protein cooks, it shrinks down, so I need to make sure my pan is hot with oil before adding the meat. The goal is to get that rambunctious applause when you put your protein in the pan – that's music to my ears!

Once my patty is seared to perfection, I'll finish cooking it in the oven for just a few minutes to ensure it's cooked through. At this point, I'll pop my buns into the oven to get them nice and roasty toasty. A lightly toasted bun can elevate an entire burger.

Finally, it's time to assemble my masterpiece. I'll add some sliced red onion, which I like to use raw because the big leathery ends can be a bit overwhelming. Then, I'll top everything off with cheese (because who doesn't love melted cheese on a burger?). As I plate up my burger, I feel a sense of satisfaction knowing that every bite is going to be a perfect, cohesive experience.

When it comes to burgers, consistency is key. By paying attention to even the smallest details – from sautéing onions to cooking the patty just right – you can create a truly exceptional burger that will leave your taste buds singing.

"WEBVTTKind: captionsLanguage: enall right we created so burgers whatever you are doing to create a burger we're thinking about the bread this bread the toppings and how all of this stuff works together i'm going to start off by getting the flavoring for my turkey burger done so i'm going to saute an onion i don't love to add raw onions to ground meat things i feel like they really always need to be cooked if you have a burger that's really nice and fatty pickles right that's a great way to add flavor and texture and keep your mouth excited to take another bite all right so i'm gonna sweat my onions and then i'm gonna throw ginger garlic and scallions right in there you know all the stuff that we talk about with flavors and that kind of stuff can be applied to a burger too like just because it's a burger doesn't mean it's like eh it's just a burger like whatever it doesn't count always counts a bunch of cilantro also all right so here we go i'm coming down the home stretch with my flavor bases for my burger all right so i've ground turkey meat whenever i use ground turkey i make sure that it's it's either all dark turkey meat or a mix of dark and white light meat turkey um turkey breast is the white meat and that is the part that it just gets so dry and flavorless so like yeah no that's no freaking good so i have my turkey meat water chestnuts yummy we love those crunch in there all right so i'm chopping these fairly finely because i want to feel the nice big chunks of these but i don't want them way crazy all right then i've got some soy sauce this acts as my salt factor i've got some spicy stuff a little bit in there but i'm going to use this stuff to um make my mayonnaise too that's going to be spread inside my bun so i have a little bit of spice here but i'm also going to have like more of a boom right in the face kind of punch test your patty then i know that my all my burgers are going to be delicious a little bit more soy i'm gonna do a little tiny bit more sambal as well all right so then when we think about the size of our burgers let's be looking at the size of our bun so i'm gonna make a burger that's about the same size as this guy and remember that protein shrinks when it cooks so it's gonna shrink down a little bit when we sear things you wanna get your pan hot with oil in it then i'm going to take my protein and i'm going to put it in the pan and what should i hear rambunctious applause like if i went to see bruno mars i'd be like yeah you know cute little guy so that's what i want to hear a rambunctious applause when you put your protein in your pan if you don't it's not hot enough wait all right so see did you hear that when i put that in my pan right like already looking yummy a little bit of mayonnaise using spreads like this this is a way to really add exciting and interesting flavors to work yeah baby all right i'm gonna put these in the oven for like just a couple of minutes to really make sure that i they're cooked through i'm actually gonna go ahead and put my buns in the oven right now because i really want them to get really nice nice and roasty toasty so i have a little tomato and uh some red onion i like a raw red onion nice and thin guys the big leathery ends nobody likes them all right look at my burger buns nice and roasty toasty i'm gonna put my cheese on my burger just to let it melt we are going to make sure that every bite is going to be the same all the way to the edges of everything my cheese is melted and i'm done i'm going to plate it up a little tomato situation all right there we go the first thing i do when i get a burger is i squash it down right and then i cut it in half only turkey burger i've ever had that was juicy right i am sick i'm tired of like non-juicyall right we created so burgers whatever you are doing to create a burger we're thinking about the bread this bread the toppings and how all of this stuff works together i'm going to start off by getting the flavoring for my turkey burger done so i'm going to saute an onion i don't love to add raw onions to ground meat things i feel like they really always need to be cooked if you have a burger that's really nice and fatty pickles right that's a great way to add flavor and texture and keep your mouth excited to take another bite all right so i'm gonna sweat my onions and then i'm gonna throw ginger garlic and scallions right in there you know all the stuff that we talk about with flavors and that kind of stuff can be applied to a burger too like just because it's a burger doesn't mean it's like eh it's just a burger like whatever it doesn't count always counts a bunch of cilantro also all right so here we go i'm coming down the home stretch with my flavor bases for my burger all right so i've ground turkey meat whenever i use ground turkey i make sure that it's it's either all dark turkey meat or a mix of dark and white light meat turkey um turkey breast is the white meat and that is the part that it just gets so dry and flavorless so like yeah no that's no freaking good so i have my turkey meat water chestnuts yummy we love those crunch in there all right so i'm chopping these fairly finely because i want to feel the nice big chunks of these but i don't want them way crazy all right then i've got some soy sauce this acts as my salt factor i've got some spicy stuff a little bit in there but i'm going to use this stuff to um make my mayonnaise too that's going to be spread inside my bun so i have a little bit of spice here but i'm also going to have like more of a boom right in the face kind of punch test your patty then i know that my all my burgers are going to be delicious a little bit more soy i'm gonna do a little tiny bit more sambal as well all right so then when we think about the size of our burgers let's be looking at the size of our bun so i'm gonna make a burger that's about the same size as this guy and remember that protein shrinks when it cooks so it's gonna shrink down a little bit when we sear things you wanna get your pan hot with oil in it then i'm going to take my protein and i'm going to put it in the pan and what should i hear rambunctious applause like if i went to see bruno mars i'd be like yeah you know cute little guy so that's what i want to hear a rambunctious applause when you put your protein in your pan if you don't it's not hot enough wait all right so see did you hear that when i put that in my pan right like already looking yummy a little bit of mayonnaise using spreads like this this is a way to really add exciting and interesting flavors to work yeah baby all right i'm gonna put these in the oven for like just a couple of minutes to really make sure that i they're cooked through i'm actually gonna go ahead and put my buns in the oven right now because i really want them to get really nice nice and roasty toasty so i have a little tomato and uh some red onion i like a raw red onion nice and thin guys the big leathery ends nobody likes them all right look at my burger buns nice and roasty toasty i'm gonna put my cheese on my burger just to let it melt we are going to make sure that every bite is going to be the same all the way to the edges of everything my cheese is melted and i'm done i'm going to plate it up a little tomato situation all right there we go the first thing i do when i get a burger is i squash it down right and then i cut it in half only turkey burger i've ever had that was juicy right i am sick i'm tired of like non-juicyall right we created so burgers whatever you are doing to create a burger we're thinking about the bread this bread the toppings and how all of this stuff works together i'm going to start off by getting the flavoring for my turkey burger done so i'm going to saute an onion i don't love to add raw onions to ground meat things i feel like they really always need to be cooked if you have a burger that's really nice and fatty pickles right that's a great way to add flavor and texture and keep your mouth excited to take another bite all right so i'm gonna sweat my onions and then i'm gonna throw ginger garlic and scallions right in there you know all the stuff that we talk about with flavors and that kind of stuff can be applied to a burger too like just because it's a burger doesn't mean it's like eh it's just a burger like whatever it doesn't count always counts a bunch of cilantro also all right so here we go i'm coming down the home stretch with my flavor bases for my burger all right so i've ground turkey meat whenever i use ground turkey i make sure that it's it's either all dark turkey meat or a mix of dark and white light meat turkey um turkey breast is the white meat and that is the part that it just gets so dry and flavorless so like yeah no that's no freaking good so i have my turkey meat water chestnuts yummy we love those crunch in there all right so i'm chopping these fairly finely because i want to feel the nice big chunks of these but i don't want them way crazy all right then i've got some soy sauce this acts as my salt factor i've got some spicy stuff a little bit in there but i'm going to use this stuff to um make my mayonnaise too that's going to be spread inside my bun so i have a little bit of spice here but i'm also going to have like more of a boom right in the face kind of punch test your patty then i know that my all my burgers are going to be delicious a little bit more soy i'm gonna do a little tiny bit more sambal as well all right so then when we think about the size of our burgers let's be looking at the size of our bun so i'm gonna make a burger that's about the same size as this guy and remember that protein shrinks when it cooks so it's gonna shrink down a little bit when we sear things you wanna get your pan hot with oil in it then i'm going to take my protein and i'm going to put it in the pan and what should i hear rambunctious applause like if i went to see bruno mars i'd be like yeah you know cute little guy so that's what i want to hear a rambunctious applause when you put your protein in your pan if you don't it's not hot enough wait all right so see did you hear that when i put that in my pan right like already looking yummy a little bit of mayonnaise using spreads like this this is a way to really add exciting and interesting flavors to work yeah baby all right i'm gonna put these in the oven for like just a couple of minutes to really make sure that i they're cooked through i'm actually gonna go ahead and put my buns in the oven right now because i really want them to get really nice nice and roasty toasty so i have a little tomato and uh some red onion i like a raw red onion nice and thin guys the big leathery ends nobody likes them all right look at my burger buns nice and roasty toasty i'm gonna put my cheese on my burger just to let it melt we are going to make sure that every bite is going to be the same all the way to the edges of everything my cheese is melted and i'm done i'm going to plate it up a little tomato situation all right there we go the first thing i do when i get a burger is i squash it down right and then i cut it in half only turkey burger i've ever had that was juicy right i am sick i'm tired of like non-juicy\n"