Tips on How to Make the Best Burger – Kitchen Conundrums with Thomas Joseph

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Thomas Joseph takes the guesswork out of grilling and tackles how to make the perfectly cooked, juicy and delicious burger.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

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19 COMMENTS

  1. I need my meat BROWN inside, can't take pink stuff. All one needs to do to cook meat PROPERLY without the risk of food POISONING, UPSET STOMACH or SALMONELLA is to lower the temperature and cook very slowly. You get that chard, flaky dry stuff when you have a high heat!

  2. Kitchen Conundrum: Sometimes when I'm cooking cubes of chicken, the pan gets very watery and I'm unable to get a sear on meat. Is the heat too low? Should I be using a different type of pan (normally I use nonstick).

  3. this is the best burger video ive seen. medium rare? check plenty of seasoning? check 80/20? check real cheese instead of american processed bs? check. dude does everything right and that burger looked amazing when he was done. i personally prefer an 8 oz burger but i have a big appetite. i also have to have bacon :p

  4. I use garlic salt and pepper. I also heard from another site that you should put the divit side down first, but thats not important to me.

  5. First, if you don't pack the meat so tightly it won't rise in the middle, so you won't have to make a "divot" in it. Second, if you use that much salt on a burger you are going to die…period. That was a ridiculous amount of salt. How about building a nice burger with other items like pickles, lettuce, tomatoes etc. and leave out the half pound of salt? Also you know this whole thing is wrong because he's oiled up a non-stick electric pan thing to cook burgers in. That is WRONG! You cook burgers over charcoal. You toast the buns over charcoal. You caramelize your onions over charcoal. A non-stick electric pan will give you zero flavor…a charcoal fire will impart a world of flavor difference. Nothing about this video is correct. Oh, last minute tip, put leaf lettuce on the bottom bun, put the burger patty on top of that. The lettuce will protect the bottom bun from becoming soggy from the burger patty juice…which I'm sure this guy didn't have a problem with because he cooked it wrong to begin with.

  6. What kind of grill is that ? Since your indoors …. also do you have a video for grilling outside I am ver lost about charcoal and controlling heat etc great information

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