The Art of Cooking: A Hands-On Guide to Burgers and More

As we begin our culinary journey, it's essential to start with the basics. One of the most fundamental aspects of cooking is the importance of having the right tools. In this article, we'll delve into the world of burgers, exploring the perfect patty, how to cook it, and what makes a great burger. We'll also touch on some additional elements that take our dish from ordinary to extraordinary.

First and foremost, when it comes to cooking burgers, having a loose hand is key. You want to be able to shake your hip to the side while you do it, adding a certain flair to the process. A good burger press is essential in achieving this. The one I prefer is a griddle press, which not only looks cool but also keeps my hand away from the heat, preventing burns.

To season our patties, we'll be using parchment paper. This helps prevent the patty from sticking to the surface and ensures even cooking. With a little bit of paprika, cumin, and fennel-infused fat, our patties are ready to hit the grill. The pork fat serves as a reservoir for oil, adding flavor to our dish.

One of my favorite tricks is to use room-temperature eggs, which helps prevent overcooking. I also like to crack them on a flat surface instead of the rim of a bowl to avoid shell fragments in my egg mixture. A dash of black pepper adds a touch of sophistication without overpowering the other flavors.

Now that our patties are cooked, it's time to assemble our burger. The key is to add the patty to the pan while it's still hot, allowing the juices to meld with the bun. I prefer using a brioche bun, which provides structure and a soft texture.

The final touches include adding mayonnaise made with Cupi mayo (a personal favorite) and sriracha for an added kick of heat. A sprinkle of paprika adds a smoky depth to our dish. Fresh greens like arugula or romaine add a pop of color and freshness, while pickled onion mix provides a tangy contrast.

As we take our first bite, the explosion of flavors hits our taste buds. The thin patty is cooked to perfection, with spices and garlic infusing every bite. The mayonnaise and sriracha provide a creamy and spicy kick, balanced by the crunch of fresh greens. This burger is truly out of this world.

And so, our culinary journey begins. With these simple yet essential techniques, we've created a dish that's sure to impress even the most discerning palates. Whether you're a seasoned chef or a beginner in the kitchen, remember that practice makes perfect, and with time, you'll develop your own unique style of cooking. Happy cooking!

"WEBVTTKind: captionsLanguage: enoh yeah it's like talking to you it's like help me it's like oh god help so i developed this recipe inspired by an ideal pride brunch my friends and i like to come together to eat and share a meal i personally love a smash burger because the textures that you get as you press it into the griddle maximizes that kind of crispy crunchy texture and it only takes a minute to cook the burger on both sides you have savory you have a little bit of sweet happening you also have that like really golden runny egg that's gonna marry all those flavors together so this pickle is white onion and shallots i really love a pickle because it captures acidity which i think is really important to kind of cut through any type of fat i like mixing my onions just because every onion has a different personality a white onion is like that dependable friend but they don't necessarily like always take the leading role in the ways that you think that they should shallots have a bit more of like a elegant perfuminess to them you can use sherry vinegar you can use red wine vinegar you can make your own vinegars that's not the show we're doing today though so i'm just going to add this distilled white vinegar i kind of eyeball everything when i'm cooking the nice thing about this is like you can set it and forget it i'm going to put it to the side it's going to mellow out a bit it's going to start to become translucent so when i check back in on it it'll be like glassy like you can kind of see through it this recipe for me like most of my recipes is actually just a template for you to do kind of whatever you want here we have ground lamb you can sub it out for what your favorite thing is i love lamb because i think it pairs really well with the greens and the onions that we're using and then we have these little sausage links so i have a little bit of maple in it i'm just going to open the casings up i'm going to add my toasted and ground fennel i think fennel with pork and lamb is just like a really delicious classic thing same thing with the cumin paprika and then of course garlic i'm not gonna grate it all the way i'm actually gonna save little nubs to do a little swipe of garlic on my buns i gotta put my salt in too whenever i make a patty mix just because not all ground meat is made equal what i'll do is i'll just sear a little bit off and taste it to see if i've gotten to the flavor that i want so i'll take a little bit and then i'll cook it off to see where we are with that that's delicious it's perfectly salted i killed it it's like i know how to cook or something oh my god so now that we have our patty ground meat seasoned and ready to go i'm gonna put my sheet tray directly onto my scale they don't have to be perfect but i want them to be as similar as possible because you want to make sure that you're getting the same surface area and the same spread across each patty one palm is just for holding and my hand is pretty loose if you want to shake your hip to the side while you do it just for added effect you can now just checking to make sure that the pilot didn't go out the pan is quite hot i like to always back with a little bit of parchment just that it doesn't stick to it there is this really handy griddle press press it down and you can see the oil is already kind of sweatering out and all over the counter so we're going to do it for 30 seconds which has already kind of passed so i'm just going to season both sides it's going to start to curl and then you really just want to scrape underneath and i'm going to flip it get that really nice dark brown color maybe i'll put the little griddle over it again five four three two one okay so then this is our first patty my favorite smash tool is the press it also looks really cool it also doesn't like it keeps your hand away from the heat so you don't have to get all like burnt it's so satisfying it's like if you're stressed after a long day of work just smash a burger the pork as it renders is going to actually just become your little reservoir of oil as you cook it also has all that flavor of the paprika the cumin you have your fennel actually infused in that fat and so that'll be a great basis to then cook our eggs in it's always nice to start with room temperature egg so that you have to worry about bringing the temperature up so this has been chilling sitting out while i'm cooking also a trick is if you don't want to crack the yolks of your eggs hit it on a flat surface instead of the rim of a bowl and we're going to cook them in our patty fat i usually can do the one-handed but maybe let's see oh yes i'm a real chef i can do one hand oh i broke an egg though that'll be mine i'll eat that one crack a little bit of black pepper on each of these even the sad one gets black pepper i don't want to overly salt anything but i want to make sure that when that yolk breaks open that it does have a little bit of salt on it i have my patties here and so what i'm going to do is i'm just going to add it to my patty and so while the pan is still hot i'm going to grab my buns and you really don't want like a ton of color on this you just want them to have structure so whenever you hit this color moment you know that you're good so that's looking kind of cute this is looking kind of cute that one just burned my finger she's going into timeout so i have my little garlic nub so i'll rub it into like all those kind of grooves and cracks and crevices just to add a little bit more of that kind of like funky umami if people still say that umami flavor so we have our patties we have our eggs we have our buns all ready to go so first what i'm going to do is i'm going to make my mayo with the help of cupi mayo which is one of my favorite mayos mostly because there's this really cute happy baby on the packaging all i know is that it makes me feel really good when i use it it tastes delicious and then we're gonna use our sriracha but if you have a favorite hot sauce you can switch the sriracha out for something else and then paprika which you may have remembered we used to season our patties because i could be like professional and use like a whisk since it was so nicely placed here for me oh oh my god that's very good put it on like literally anything i'm just gonna add a little bit of the sauce to each this will help make everything stick when it comes to greens i think arugula is more akin to breakfast but if you're like moving more into lunch vibes you can throw in romaine or iceberg i actually really like to add herbs to my sandwiches too just so i don't feel like i have like this gut-busting thing that i can't digest because i have no fiber in my life i'm just gonna take a handful of my pickled onion mix i'm just gonna add some of the salad i'm so excited oh oh my god wow first of all my face please excuse me she's juicy she's spicy the patty is so thin and the spices and the actual ground beef sorry i've talked my mouth a little bit i hope you understand what i'm saying there's like out of this world so i'm getting that paprika i'm getting that fennel i'm getting that garlic it's all kind of coming together this really wonderful beautiful way oh that's so goodoh yeah it's like talking to you it's like help me it's like oh god help so i developed this recipe inspired by an ideal pride brunch my friends and i like to come together to eat and share a meal i personally love a smash burger because the textures that you get as you press it into the griddle maximizes that kind of crispy crunchy texture and it only takes a minute to cook the burger on both sides you have savory you have a little bit of sweet happening you also have that like really golden runny egg that's gonna marry all those flavors together so this pickle is white onion and shallots i really love a pickle because it captures acidity which i think is really important to kind of cut through any type of fat i like mixing my onions just because every onion has a different personality a white onion is like that dependable friend but they don't necessarily like always take the leading role in the ways that you think that they should shallots have a bit more of like a elegant perfuminess to them you can use sherry vinegar you can use red wine vinegar you can make your own vinegars that's not the show we're doing today though so i'm just going to add this distilled white vinegar i kind of eyeball everything when i'm cooking the nice thing about this is like you can set it and forget it i'm going to put it to the side it's going to mellow out a bit it's going to start to become translucent so when i check back in on it it'll be like glassy like you can kind of see through it this recipe for me like most of my recipes is actually just a template for you to do kind of whatever you want here we have ground lamb you can sub it out for what your favorite thing is i love lamb because i think it pairs really well with the greens and the onions that we're using and then we have these little sausage links so i have a little bit of maple in it i'm just going to open the casings up i'm going to add my toasted and ground fennel i think fennel with pork and lamb is just like a really delicious classic thing same thing with the cumin paprika and then of course garlic i'm not gonna grate it all the way i'm actually gonna save little nubs to do a little swipe of garlic on my buns i gotta put my salt in too whenever i make a patty mix just because not all ground meat is made equal what i'll do is i'll just sear a little bit off and taste it to see if i've gotten to the flavor that i want so i'll take a little bit and then i'll cook it off to see where we are with that that's delicious it's perfectly salted i killed it it's like i know how to cook or something oh my god so now that we have our patty ground meat seasoned and ready to go i'm gonna put my sheet tray directly onto my scale they don't have to be perfect but i want them to be as similar as possible because you want to make sure that you're getting the same surface area and the same spread across each patty one palm is just for holding and my hand is pretty loose if you want to shake your hip to the side while you do it just for added effect you can now just checking to make sure that the pilot didn't go out the pan is quite hot i like to always back with a little bit of parchment just that it doesn't stick to it there is this really handy griddle press press it down and you can see the oil is already kind of sweatering out and all over the counter so we're going to do it for 30 seconds which has already kind of passed so i'm just going to season both sides it's going to start to curl and then you really just want to scrape underneath and i'm going to flip it get that really nice dark brown color maybe i'll put the little griddle over it again five four three two one okay so then this is our first patty my favorite smash tool is the press it also looks really cool it also doesn't like it keeps your hand away from the heat so you don't have to get all like burnt it's so satisfying it's like if you're stressed after a long day of work just smash a burger the pork as it renders is going to actually just become your little reservoir of oil as you cook it also has all that flavor of the paprika the cumin you have your fennel actually infused in that fat and so that'll be a great basis to then cook our eggs in it's always nice to start with room temperature egg so that you have to worry about bringing the temperature up so this has been chilling sitting out while i'm cooking also a trick is if you don't want to crack the yolks of your eggs hit it on a flat surface instead of the rim of a bowl and we're going to cook them in our patty fat i usually can do the one-handed but maybe let's see oh yes i'm a real chef i can do one hand oh i broke an egg though that'll be mine i'll eat that one crack a little bit of black pepper on each of these even the sad one gets black pepper i don't want to overly salt anything but i want to make sure that when that yolk breaks open that it does have a little bit of salt on it i have my patties here and so what i'm going to do is i'm just going to add it to my patty and so while the pan is still hot i'm going to grab my buns and you really don't want like a ton of color on this you just want them to have structure so whenever you hit this color moment you know that you're good so that's looking kind of cute this is looking kind of cute that one just burned my finger she's going into timeout so i have my little garlic nub so i'll rub it into like all those kind of grooves and cracks and crevices just to add a little bit more of that kind of like funky umami if people still say that umami flavor so we have our patties we have our eggs we have our buns all ready to go so first what i'm going to do is i'm going to make my mayo with the help of cupi mayo which is one of my favorite mayos mostly because there's this really cute happy baby on the packaging all i know is that it makes me feel really good when i use it it tastes delicious and then we're gonna use our sriracha but if you have a favorite hot sauce you can switch the sriracha out for something else and then paprika which you may have remembered we used to season our patties because i could be like professional and use like a whisk since it was so nicely placed here for me oh oh my god that's very good put it on like literally anything i'm just gonna add a little bit of the sauce to each this will help make everything stick when it comes to greens i think arugula is more akin to breakfast but if you're like moving more into lunch vibes you can throw in romaine or iceberg i actually really like to add herbs to my sandwiches too just so i don't feel like i have like this gut-busting thing that i can't digest because i have no fiber in my life i'm just gonna take a handful of my pickled onion mix i'm just gonna add some of the salad i'm so excited oh oh my god wow first of all my face please excuse me she's juicy she's spicy the patty is so thin and the spices and the actual ground beef sorry i've talked my mouth a little bit i hope you understand what i'm saying there's like out of this world so i'm getting that paprika i'm getting that fennel i'm getting that garlic it's all kind of coming together this really wonderful beautiful way oh that's so good\n"