- Hi everyone, it's Natasha of natashaskitchen.com
and today, I am sharing our secrets
for the best homemade cheeseburgers.
We partnered with Beef. It's What's For Dinner.
on Behalf of the Beef Checkoff
to show you how to make the ultimate juicy burger.
Before we get started,
I wanna share a great beef resource with you.
Say you have some ground beef in the refrigerator
and you don't know what to make for dinner.
Well Beef. It's What's For Dinner
came up with a new tool called Chuck Knows Beef.
It can be accessed through chuckknowsbeef.com,
through your Google Home
or Amazon Echo.
Alexa, ask Chuck Knows Beef for ground beef recipes.
- [Alexa] Here are some recipes to tempt your taste buds.
One, beef spaghetti pie olé.
Two, Greek-style beef and cheese ravioli.
Three, beef and vegetable fried rice.
- [Natasha] Chuck Knows Beef is a smart resource
on all things beef.
But, before we get to the beef,
it's an important with burgers
to have all your toppings
and sauces and buns ready
so that when those burgers come off the grill
juicy and so delicious,
everything is ready and you can enjoy them hot.
So we're gonna do the toppings right now.
You'll need half a head of green leaf lettuce
and cut that into pieces that'll fit the bun.
Now, cut one large tomato into eight thin slices.
You'll need about two slices per burger.
Thinly slice half of a red onion
and we love red onions for burgers
because they are more mild in flavor
and not overpowering when you take a bite.
We love this thick sliced, medium cheddar cheese
to make the cheeseburgers extra cheesy.
When you go to the grocery store,
there are so many options for buns
but today we are using a soft potato bun.
Generously butter the cut sides of all of your buns,
you can use softened or melted butter.
We will be toasting the buns later to ensure
they don't get soggy.
Now, let's make the secret sauces for these burgers
and I'm gonna share with you
all of our favorite combinations.
The first is mayonnaise mixed with a teaspoon
of yellow mustard.
The second is mayonnaise mixed with Dijon mustard.
Each of these have really good flavors.
The third is a simple fry sauce
which is mayo and ketchup
and the fourth is my favorite
with mayo and barbecue sauce.
These are so easy to whip up
and really fun to serve all of them at a party.
Once your toppings are prepared,
preheat your grill to medium
and last but not least,
we will make the patties.
The very best burgers are made
with 80 20 ground chuck beef.
The 20% fat content is perfect to ensure a juicy burger
and if you have a meat grinder
and can grind your own chuck,
that's even better.
Divide the beef into four equal pieces.
Shape each patty to be about one inch wider
than your burger bun
since they do shrink a little on the grill
and try not to overwork the meat.
Once your grill is preheated,
season the patties generously with salt and pepper
on both sides.
Salt changes the structure of proteins
and toughens burgers
so do not salt the ground beef
until you are ready to grill
and season more than you think
since some of that seasoning
will stick to the grill.
Last but not least, make a little well in the center
of each patty.
That little well will prevent the patty
from puffing up too much in the center
and it's a good clue for letting you know
when the burger's ready to be flipped.
Place the patties onto the hot grill.
Grill for about three to five minutes per side
and it really depends on how hot your grill is.
To get them just right, use a thermometer
to check the internal temperature.
Alexa, ask Chuck Knows Beef
how long until burgers are done.
- [Alexa] Ground beef should be cooked
to a safe and savoring 160 degrees Fahrenheit.
- You can see the juices accumulating
and we have a good sear
so we can flip the burgers.
(sizzling)
Cover and cook until the internal temperature
of the beef registers at 160 degrees Fahrenheit.
These are perfect, the cheese is melty
and the buns are toasted.
Beef is just a delicious, nutritious,
and high-quality protein
and there is no other protein like beef
for making the best burgers.
All right, it is party time
and I wanna get to building these burgers
because I like my burgers hot and juicy.
We'll start with our toasted buttery bun
and then you get to pick your sauce
and my very favorite one is this barbecue one
so that's exactly what we're gonna use
and the trick is to be generous,
nobody likes a dry burger
so put on a lot of sauce.
We'll call it, Secret Sauce,
except there's no secret here.
The secret is, it's easy.
All right, that looks good.
One thing I forgot to mention earlier is
I love pickles on my burgers
so I'll put that on the bottom bun.
I love that little salty, crunchy, tangy bite.
Makes them a little more restaurant style.
Now, lettuce,
and I love a lot of lettuce
so we're gonna layer this.
That looks good
and then two giant slices of tomato.
All right, it already looks amazing
and we haven't even gotten to the beef.
Then, some fresh red onion.
It adds a nice vibrant pop of color and flavor.
Now, the best part, the beef.
Well the cheese is melty and it's warm and juicy
♪Dun da da dun ♪
Yum.
Look at that
and I'm feeling good right now
cause I get to do this taste test.
Wow, okay, here we go.
It's like as big as my head, look at that.
(laughs loudly)
Okay, here we go.
(sighs)
I'm a little intimidated right now.
I love how the natural flavor of the beef
really shines in this recipe.
Wow, tender, juicy, so flavorful.
Oh my.
Beef. It's What's for Dinner.
Literally.
I mean look inside of this burger,
it is so juicy.
You need napkins with this
and just indulge, it is so good.
I hope you guys enjoyed this recipe,
if you did, give us a great big thumbs up below.
Make sure to subscribe to our channel
and we'll see you next time.
Hey, before you go,
Chuck Knows Beef also tells good jokes.
Hey Alexa, ask Chuck Knows Beef
to tell me a joke.
- [Alexa] What was the bull doing in the pasture
with his eyes closed?
Bulldozing.
(mysterious music)
(laughs loudly)
Get it?
Let me know what are some of your favorite burger toppings
in the comments
and if you love grilling recipes,
check out some of our all time favorites,
right over there
and right down there and
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We'll see you next time.