DeRusha Eats: Five Guys Burgers And Fries

Author channel WCCO - CBS Minnesota   2 год. назад
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Gordon Ramsay's perfect burger tutorial

Here's your guide to making the perfect burger from the 'Master Chef' Chef himself, Gordon Ramsay! SUBSCRIBE to GMA ► https://www.youtube.com/channel/UCH1oRy1dINbMVp3UFWrKP0w/subscribe To read the full story and others, visit http://www.goodmorningamerica.com Good Morning America (GMA) brings viewers an award-winning combination of breaking news, exclusive investigations, hard hitting interviews, weather forecasts, cutting edge medical field information, and financial reporting every morning. Join Robin Roberts, George Stephanopoulos, Lara Spencer, Michael Strahan, Amy Robach and Ginger Zee weekdays at 7am on ABC. Follow GMA across the web-- Facebook: https://www.facebook.com/GoodMorningAmerica Twitter: https://twitter.com/GMA?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor Instagram: https://instagram.com/goodmorningamerica/?hl=en

Legendary Sushi Chef Masa Invented a New Way to Cook Burgers — Prime Time

On today's episode of Prime Time, Ben and Brent are hanging out with legendary sushi master Masa, at his restaurant Tetsu, in Tribeca. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

Tasty Cook-Off: Burgers

PUB BURGER WITH CARAMELIZED ONIONS AND BACON Servings: 1 INGREDIENTS 2 slices bacon 1 sweet onion, sliced thinly 1 tablespoon balsamic vinegar 1 tablespoon brown sugar 8 ounces ground beef (80% lean 20% fat) Salt Pepper 1 brioche bun Unsalted butter 2 slices Gruyère cheese 1 tomato, sliced Arugula PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. In a large frying pan, cook bacon until crispy. Transfer to a paper towel-lined plate. 3. Add sliced onions to the hot pan and caramelize in the bacon fat. Add brown sugar and balsamic vinegar. Stir until sugar has dissolved. Reduce the heat to low and keep warm until ready to serve. 4. Form the ground beef into a patty. Press into the center of the patty, so that it’s thinner than the edges to cook evenly. Season both sides of the patty with salt & pepper. 5. Heat a large cast-iron skillet, over medium-high heat. Add the patty and cook until the patty turns brown to about ¾ of the way up, then flip, cook for about 3-4 minutes. 6. Once the burger is flipped, add gruyere cheese to the cooked side. 7. Butter sliced brioche bun and toast in the skillet until crisp brown. Remove bun, set aside. 8. Put the skillet in the oven for an additional 5-7 minutes, until the cheese has fully melted. 9. Assemble the burger. Place the cooked patty on the brioche, followed by bacon strips, caramelized onions, sliced tomato, arugula, and brioche top. Recipe inspired by - http://www.munchkintime.com/caramelized-onions-burger-recipe/ DINER-STYLE BURGER WITH PICKLED RED ONIONS AND GARLIC AIOLI Servings: 1 INGREDIENTS Pickled Red Onions 1 cup apple cider vinegar 1½ tablespoons sugar 1 tablespoon salt 1 red onion, halved and sliced into half moons Aioli 1 egg yolk 2 teaspoons Dijon mustard 1 garlic clove, minced ½ cup olive oil ½ lemon, juiced Salt 1 brioche bun 1 tablespoon butter, melted Oil 4 ounces ground beef (80% lean, 20% fat) 2 slices sharp cheddar cheese 1 leaf butter lettuce 2 thin slices tomato PREPARATION 1. Preheat the oven to broil on high. 2. In a small pan, bring the apple cider vinegar, sugar, and salt to a boil over high heat, whisking until the sugar and salt have dissolved. 3. Remove the pan from the heat and add the sliced onion, making sure they’re fully submerged in vinegar. Set aside. 4. In a small bowl, add the egg yolk, mustard, and garlic and whisk to combine. Slowly add the oil in a steady stream, whisking to combine, ensuring that the aioli is emulsifying. Once the aioli is thick, add in the lemon juice and whisk until creamy. Add salt to taste, and set aside. 5. Brush the brioche bun with the butter and transfer to a baking sheet. Transfer the baking sheet to the oven, and broil for 1½ minutes, until the bun is golden brown. 6. Smear the top bun with aioli, and set aside. 7. Heat a cast iron pan over medium-high heat. Once the pan is hot, brush with oil. 8. Place the mound of ground beef on the pan, and immediately press flat with a spatula. 9. Season with salt and pepper, and cook for about 2½ minutes. 9. Flip the patty over and top with cheddar cheese and cook until the cheese is melted and the patty is browned, about 2 minutes. 10. Transfer the patty to the bun and top with pickled red onions, butter lettuce, and tomato slices. FETA STUFFED LAMB BURGERS W. SPICY TOMATO JAM Servings: 1 INGREDIENTS Spicy Tomato Jam 2 pounds tomatoes, diced 1 red onion, finely chopped 1 cup brown sugar 1½ teaspoons red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 lemon, juiced Lamb Burger 8 ounces ground lamb 1 clove garlic, minced 1 teaspoon mint leaves, finely chopped 1 tablespoon cilantro leaves, finely chopped ¼ teaspoon ground cumin Salt, to taste Pepper, to taste 2 ounces feta cheese, crumbled 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise 1 sesame burger bun Arugula leaves PREPARATION 1. In a saucepan, combine tomatoes, onion, pepper, brown sugar, cumin, and lemon juice. Bring to a boil over medium-high heat. Stir frequently, cooking for about 15 minutes. 2. Reduce to medium heat until reduced, and simmer for an additional 20-30 minutes, until it reaches a jam-like consistency. Set aside to cool. Transfer to a jar, storing remaining jam in the fridge for up to one week. 3. In a bowl, combine ground lamb, garlic, mint, cilantro, coriander, and cumin. Mix until just combined. 4. Shape the lamb into a ball. Form a well into the center, large enough for the feta cheese. 5. Place the cheese into the center of the ball, and enclose inside the ground lamb mixture. Gently form a patty. Season both sides with salt and pepper. 6. Cook patty in a hot cast-iron pan set over medium-high heat for about 4-5 minutes each side. 7. In a small bowl, mix together mustard and mayonnaise. 8. Toast the sesame bun. 9. Spread a generous amount of the Dijonaise on the bottom bun followed by arugula, a lamb patty, a few spoonfuls of tomato jam, and finally the top bun.

Carla Makes BA Smashburgers | From the Test Kitchen | Bon Appétit

Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it. Get the recipe: https://www.bonappetit.com/recipe/the-ba-smash-burger Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Carla Makes BA Smashburgers | From the Test Kitchen | Bon Appétit

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

Thomas Joseph takes the guesswork out of grilling and tackles how to make the perfectly cooked, juicy and delicious burger. Learn More: http://www.marthastewart.com/911343/thick-burger Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt --------------------------------------------------------------- Want more? Sign up to get the Everyday Food video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Want more Martha? Twitter: http://twitter.com/marthastewart Facebook: https://www.facebook.com/MarthaStewart Pinterest: https://www.pinterest.com/marthastewart/ Instagram: https://www.instagram.com/marthastewart/ Google Plus: https://plus.google.com/+MarthaStewart/posts 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. http://www.youtube.com/user/everydayfoodvideos

Five Guys Burgers And Fries has grown from four stores in 2002 to almost 20 today, Jason DeRusha reports (3:11). WCCO Mid-Morning – May 26, 2016

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