3-Minute Vs. 30-Minute Vs. 3-Hour Burger • Tasty

Hi, I'm Alexis and it's no secret that I love

burger

s. They are so delicious. They are crispy. They are greasy. They are juicy. They have cheese. They are the best flavors in one. I'll show you how to do it. a three

minute

burger

, a 30

minute

burger and a three

hour

burger, because no matter how much time you have you should be able to eat an amazing burger, let's get to it, say you want a burger but you don't have time, this is the burger For you, it's a burger smashed in three minutes, one of my favorites.

I'm using a mix of 80 20 ground beef. I'm going to shape it into four equal balls so that once the meat is divided you can season just the top with salt and pepper. be pretty generous here it will form a really nice crust don't worry I'm going to season the other side but once they're in the pan that's all the prep you need to do right now I'm ready to make my burger I'm going to heat my pan over high heat with the oil while my pan heats up. I'm just going to toast the bread. You don't have to toast it, but it adds a little flavor.

I personally like toasted bread. Oh, it happened. quick, so once the pan is super hot, like smoking like that, you're going to grab one of these little butchers, place it salt side down in the pan, working super fast, grab two spatulas and just mash up some ash burger and then season with salt and pepper so after one to two minutes once you get a really beautiful crust it's called stuck reaction which is basically a chemical process that is the browning of the meat the stuck reaction gives me flavor , it gives it that brown look, covers your room and smokes, it's ready to flip now so one I felt the hit ooh honey, put your cheese on top once the cheese melts your burger is ready that easy.

Wow, it's smoky. I mean, this is the easiest burger ever. We have the burger. We have our pickles with cheese, ketchup and mustard. Hamburger in three minutes. Oh yeah, you get this crunchy one. steep edge and it's like salty and you have the pickles to give it a little tartness, it's so good, this is it, I'm done screwing up the others, this is amazing and it only took three minutes, so say you have a little more time, it's a weeknight you want. a burger you don't want something basic you want something a little more that's where this burger comes in.

I'm going to start with pickled red onions which are very easy to make. You can store them in the refrigerator for a few weeks. and they're really going to enhance your burger. I'm going to start with water. I'm using apple cider vinegar, but you can use champagne vinegar or white vinegar. You can experiment. I'm going to add sugar, salt. I like to add some peppercorns. some coriander seeds. I'm going to boil the brine mixture while stirring. I want the sugar and salt to dissolve, so now that the brine is boiling I can remove it from the heat.

Add the onions and just make sure the onions are completely submerged. I'm going to let the pickled red onions sit for about 30 minutes, they'll cool down, so I'll move on to making my own thousand island dressing. Yes, you could go out and buy everything. of a thousand islands but this is going to be a billion times better first mayonnaise ketchup garlic some chopped pickles and vinegar and just whisk to combine it's that easy you have everything in your refrigerator to make this now it's time to make burgers add salt add pepper and mix together, I'm going to make a pub style burger, so smash style burgers use about four ounces of meat, while a pub burger would use between six and eight, much larger if you take your thumb and press it in the middle of the burger and make a type of cutlet, it will help the burger not to swell while you cook it, it will leave a more uniform surface.

This is ready to start cooking. I'm going to warm it up. my pan I add a little oil like the burger smash I'm going to toast my bun pan is hot it's time for my burger the burger smash was cooked very quickly for the pub style burger it has a lot more meat it will take four to five minutes before that I turn it over, even though I'm not smashing it with the spatulas, it will still get that beautiful crust that messed up the reaction, so once the meat starts to color, you can see that halfway through it starts to brown, which It's a very good indicator that the burger is ready to flip the baby cheese on top and cook for a few more minutes, that's a burger, the cheese, it's time to make this burger, so I'm starting with the burger, oh my goodness. , looks amazing, add some lettuce, tomato, some pickled onions and those thousand islands on top, damn. that's a burger, first thoughts are pure excitement, I mean this looks absolutely crazy, oh this is amazing, 30 minutes of magic, I'm overwhelmed, it's crazy that it can be even better than this, there's a three burger

hour

s after this and I could put this on pity, I love you, okay, say you have a whole afternoon and you really want to impress someone.

This three-hour burger is a true spectacle. I'm starting to make my own brioche for buns, so I have warm milk, warm water, sugar. Mix and sprinkle with yeast. I'm going to let the yeast bloom for about five minutes, it will become very bubbly and foamy, that's the sign it's ready, so while it's blooming I'll mix in the flour and salt. mix it up oh okay my yeast is bloomy and foamy I'm going to add the milk and yeast mixture and combine it the dough is starting to get really shaggy so I'm just going to add the eggs the dough is going to look a little wet . and everything mixed together is going to look bad but that's okay, you want to add the butter spoonful by spoonful so that little by little it is incorporated into the dough and becomes more cohesive now I'm just going to let this mix for eight minutes.

I know the dough is ready when it is taut and forms a ball surrounding the dough hook it is now soft, elastic, cohesive, I mean look at that beautiful dough, perfect, I will put it in a greased bowl, this will help prevent any after I'm going to cover it with a towel. I'm going to let the dough rise for about an hour until it doubles in size. That's all for step one. I'm going to move on to my caramelized onions. It takes a while, but that's it. something really worth it if you have time I'm going to add my oil and onions onions are a classic combination with burgers I think caramelized onions are a really good addition because they add this depth of flavor caramelized onions take at least an hour, if not more, so we're just going to stir a little bit, season them with a little bit of salt, the salt will also draw out a little bit more moisture, that's what we want.

My onions have been caramelizing for quite some time now and they are starting to cook I'm just going to add a little bit of wine it will just add flavor and a deeper color the onions need a few more minutes and they will be ready to go just fine my dough has doubled in size it is soft, smells beautiful with yeast, just place it on a clean surface. You can also use a scale to measure them evenly, but I think you can just observe them. They are approximately the same size. Once you have divided all the dough, take the edges of the dough and we will simply bring the sides together like a little packet and fold it over itself, it is so cute that you have tied everything up gently and then you can just put your hands under the dough and twist it to join it. together to get this beautiful little round ball.

I will crush it into a disk. I need to let them rise for 30 more minutes and then they will be ready to bake, while the buns rise for the last time. I'm going to finish my caramelized onions. These onions have been cooking for a long time and let me tell you, they are caramelized. This is what caramelized onions should look like. They are not pale golden. They are not golden. They are dark and caramelized. They take time, they take patience but it's like it's gold now you have gold and now that they're done I can finish my buns and move on my buns have been resting and they're ready I feel like a proud mom I'm going to wash some egg, egg and water.

Make sure you brush the buns all the way to the bottom because remember they will rise in the oven, so if you don't the top half will be beautiful. the bottom will be smaller, so my muffins are egg washed and ready to bake. I'll put them in the oven and add the aioli. You can use mayonnaise, of course, but if you have time, why not make an aioli? It's even better if making your own takes practice and patience, but once you know how to do it you can do it in about 10 minutes, so I have two egg yolks, add some grated garlic, a little bit of Dijon mustard and give it a a whisk so this is the part that gets a little complicated.

I have some grapeseed oil so I'm going to start by adding just a drop, so basically you're adding drop by drop of oil until it starts to form an emulsion that will become thick and creamy. It just takes a little time to get there when people say they don't like mayonnaise. I'm personally offended because I love it, but more so, I'm wondering if you like eggs and you like oil, that's all mayonnaise. I've used almost all of the grapeseed oil and you can tell it's starting to get very thick, it turns pale yellow, it's a little sticky if you start mixing like that, it's exactly how it should look so at this point I can Just gently pour in the grapeseed oil. rest of the oil so that all the grape seed is added adding the olive oil, you could do it without but I think it adds something nice, she is thick, how many seeds probably four seas, once the aioli is emulsified you can add more oil at once.

I don't have to do it drop by drop, I can add a little bit of pepper, a little bit of salt and I'll add lemon juice which will dilute the aioli a little bit and also add a little bit of acid. This is like a delicious, delicious aioli. That's it and we can start making the burgers, so the last step is to grind my own meat, which I know seems extra, but this is a three hour burger, it's worth it. The general rule of thumb for burgers is that it's 80 lean and 20 fat and you can use all kinds of different meat combinations to make it.

I'm using sirloin and ribs before I start. It is very important that the meat grinder is frozen and the meat is frozen; Otherwise it won't work and is a big risk to food safety. put it on top of the meat and use this handy thing to just push it down. It feels great, it's so satisfying. That's all. Another thing about grinding your own meat is that the patios will have more air and juiciness than if it were already the same as before. something packaged at the supermarket, it's really worth it. I'm going to mix it up so everything is incorporated.

I'm going to add salt, pepper and mix it all together. Oh, it's already cooled down. Now I'm just going to shape it. giving them their final standard burger shape nothing too crazy. I'm going to make the same cut down the middle that I did with the 30-minute burger. That's all. The burgers are ready, they just need to be cooked and assembled. You can tell the difference. the hand ground beef is so red it looks so fresh I think this alone will really make this burger stand out I'm going to add my oil and this is my beautiful bun it's golden brown it's slightly spongy it looks like a pillow it's going to toast the buns like the ones I've been making for three hours the burger needs beautiful, very beautiful toasted buns, wow, the pan is smoking hot, same process, okay, the burger is ready to flip some gruyere on top, let let it melt a little bit, I'm very excited about this burger, my burger is ready. the cheese is melted it's time to assemble this is the crown jewel of all burgers.

I'm going to start with a bed of arugula something to cut all the fat out of the burger I can add some aioli on top of the bun oh my goodness and use my fingers for some of those onions oh okay moment of truth , they keep getting bigger this is not a burger this is like a steak this is like a filet mignon on a bun it's so delicious so decadent absolutely incredible I mean aioli the caramelized onions the bread everything feels so intensely

tasty

it's incredible it's amazing wish you could try it I love all of these burgers if you have a few minutes and want to go the smash burger route if you have a little more time I can really elevate it with 30 minutes or if you have a whole afternoon and want to make a very burger ambitious three hours, no matter how much time you have, there is a burger for you, let me know your favorite burger in the comments below until then, happy. cooking oh yes you