How To Make Burgers - Indoor & Outdoor Burger Recipe скачать в хорошем качестве

How To Make Burgers - Indoor & Outdoor Burger Recipe

As the weather warms up (finally) here in Virginia, more of us are moving outdoors and firing up the grill. Today, I am showing you guys how to make Smash Burgers inside & Grilled Burgers outside on my Big Green Egg. Let's Make It Happen! Don't forget to Subscribe and give this video a thumbs up! Thanks for your support. Get my Recipe E-Book for 50% OFF - https://www.fatfreecartpro.com/i/zghc Quarantine Cuisine Vol. 2 - https://www.fatfreecartpro.com/i/zl4w Quarantine Cuisine Vol. 3 - https://www.fatfreecartpro.com/i/znwg Music By: Tony Alpha SoundCloud:   / tony_alpha11   Instagram: @_MrMakeItHappen_ Twitter: @MrMake1tHappen Blog: www.mrmakeithappen.blog Support The Show:   / mrmakeithappen   Shopping List: (Smashburgers) 2 - 5oz burger patties (80/20 Ground Beef) 4 pieces of bacon brioche buns American Deli Cheese salt, pepper, garlic, onion powder, mccormicks hamburger seasoning (Grilled Burgers) 1/3 lb burger patties (80/20 ground beef) salt, mccormicks hamburger seasoning red onion, lettuce, tomato cheddar cheese Special Burger Sauce: 1/2 cup mayo 1/4 - 1/2 cup ketchup 2 tsps sugar 1 tbsp sweet relish 1 tbsp sriracha 1 tsp garlic paste salt, pepper Directions: For the Smash Burgers, form them into equal size meatballs and season. Heat your skillet to medium high and fry your bacon. Next, place your "meatball" on the skillet and smash/flatten with a spatula. This ensures maximum surface area contact and crust formation. Cook for 3-4 minutes per side and flip once. Add cheese and allow cheese to melt. Cook to your desired burger "doneness". For the Grilled Burgers: Heat your grill to 350-400 degrees. Patty your 1/3 lb burgers evenly and season adequately. Grill burgers 3-5 minutes per side flipping once. Add cheese and allow cheese to melt. Remove at your desired internal temperature. Pro Tip: For your grilled burgers - keep them cold before adding to the grill. Unlike steak, you want these to be cold and keep their shape while cooking. You also want to flatten them quite a bit because they will shrink during the cooking process. Always use 80/20 ground beef for burgers.