Alton Brown Makes a Burger of the Gods (FULL SEGMENT) | Food Network



They don’t call it a “burger of the Gods” for nothing.

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Get the recipe: https://www.foodnetwork.com/recipes/alton-brown/burger-of-the-gods-recipe-1906563

Burger of the Gods
RECIPE COURTESY OF ALTON BROWN
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 3 servings

Ingredients

8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1/2 teaspoon kosher salt

Directions

In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.

Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.

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38 Replies to “Alton Brown Makes a Burger of the Gods (FULL SEGMENT) | Food Network”

  1. Several points of contention in this video. Shallow griddle? Let's have a look at the stove top after he's done. Studies prove that smashing the burger in the first 30 seconds results in no moisture loss and contributes to a well crusted burger. Medium rare? Risky, period. Gently handle the meat? Who here has ever made a tough hamburger ESPECIALLY if you make it medium rare?

    No, the lore of these tips aren't supported by the data. Sorry. Love Alton, but, well, yeah.

  2. Just salt?!!! nope! Next video for me lol I got to have some good black pepper at least …. so no this is not a burger for the Gods lol and raw hamburger meat is a no for me medium well is the minimum temperature …

  3. Amazing how much burger cooking rules have changed:
    1. Salting before forming the patty is now not recommended
    2. No smashing?
    3. No cheese on a simple chuck/sirloin mix or even a mention of cheese?

    Great burger but its amazing how huge culinary no-nos end up evolving and becoming new standards

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