How to make Cheeseburger Video

By: Guest More than a year ago

What I just saw was you making a dry cardboard burger,and a salty one. I saw big NO, NO.

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How to make Cheeseburger

How to make Cheeseburger Hello. How are you all doing? This is “Cooking with Dave.” I’m Dave, I’m the world’s greatest chef that says so right here on my apron. And today we’re going to cook this up and easy. We’re cooking some chicken burgers, no big deal just chicken burgers. I was going to make chicken burger but someone ask me that cheese burger you know that’s pretty simple. You know around the world people in all country burger is like doing there but maybe I’ll tell you people would like see a cheeseburger cooked and how it is done in America. Here is how we’re actually going to have cheeseburger pretty simple. I take some of that burger. I have hamburger, it’s 80% lean, 20% fat. I like to do it with that 20% fat when you cook and stick it together the better with the fat in there plus it gives them better flavor I think. I kind of cook all the fat out. Usually I cook them on the grill, I cook them on and enjoy it forming grill. Today we’re going to put them in black skillet. I prefer black skillet you all know that but I’m going to cook them black skillet and they’ll be good. I’ll cook all ingredients as much as possible. You want to be it really well done and cooked, that’s what change of the most before. You can moisture it back. A lot of people say, hey I’m a burger blow-away. When you cook be careful to cook hamburger, you got to cook it all the way. You never know what kind of bacteria is living up in this hamburger, where it has been. You don’t really wash hamburger or else they all go down the sink. So you can't really wash off the bacteria, you got to cook them. You’re going to make sure that it’s cook well. Cook your burger well. You don’t want to get sick from a burger. Well, by the time you get sick you don’t even know what is in the burger and you say, “Hey, I have the slick. I've got to go to bathroom, had some problems eating from the burger.” You didn’t really even know it. Okay so we’re going to cook it well. So all you do it’s like all the way that people spice it up. We will spice up our meat. We’re going to use some Italian seasoning right onto the burger. Just pat it up some hamburger patties. It’s no big deal. I'll make them a little big because there will be fat , 20% fat. They’re going to shrink up because right now it will be more 20% so I’m making a little bit big so hopefully it does still fit on my pan. It’s always hard to do it but that’s better than having bigger cheeseburger than a little cheeseburger. So go ahead and make them more big. We put some salt and pepper right onto them and onion powder right on to the cheeseburgers. Add some garlic powder right onto the cheese burgers. We’re going to flip them over and do it again on the other side. Now if you spice these things up you know 4 or 5 hours ahead of time and put them in the refrigerator and let them sit there marinating those spices and soak off those flavors as complete best but you don’t have to. They are still good like this. I just want to splash them up with garlic powder, onion powder, salt and pepper, Italian seasoning and then we’re just throw them into the pan and cooked them until well done. Here we are, we’re going to cook the burgers and the fries and I’ll get the pan heating up. As my pan heats up and my burger right into the pan and it will cook. I’m just going to cook this one and show you how to do this. Usually like I said, I like to put this on the grill. I like my burger on the grill. Put burger in the pan too, it’s fine. Okay, the important of keeping our pan and get our pan hot before we put our hamburger on there so it won’t stick. This is not going to stick. It will come right up. We’re just going to cook it until it’s brown one side and then we flip it, get brown on other side and flip it a couple of three times. Make sure we got to cook all the side and we cook our burger well done. Here are some burgers cooking a little bit. They’ll be cooking about 2 or 3 minutes and we flip it over on those sides to get nice and brown. You’ll be amaze on how much is that going to shrink up about time we are now cooking it. And there’s our medium high, I'm turning down a little bit, so hard and medium and just cook no time. All right cooking them another couple of minutes, these are that grease coming, cooking out there, put back over to the side, and put that fat too. All right, it takes a little fast. I’m going to turn it down medium. I won’t cook it too fast. I don’t want them to burn. It gets burned a little bit, turns down a little bit but not too fast. We’re going on. It’s okay cook fast you want as long but you’re going to watch it. I’ll just set the way for a second. You see I might think that has shrunk and to start cooking it and that’s 80% hamburger, 20% fat. You think it shrunk more 20% didn’t you? All right I’ll cook on that side a little bit. Now I put the cheese on it and we call it cheeseburger. All right we just want to cook it until we can mash it like that. So we’ll mashing it and when no more blood comes out of it we will call it done that’s when we put our cheese on it. We want the center that of that bad boy to be done too. See it was nice do you see that? No blood running out of it. We’re going to cook them up a couple of minutes. We want to make sure it’s done throughout and then we’ll put cheese on it. Cook a little bit long, cheese will melt. Put them on the plate, call it cheeseburger. I think it’s done. The juice is running clear liquid out of it, not blood anymore and then we just put it throughout and I let it sit there a little bit, cook them a little longer and then almost put the cheese on it, the piece of cheese right on it and let that cheese melt. Here, the cheese is melting and what I’ll do is I take and place on piece of paper towel just so excess grease will drain off but they’re not like my bun saggy. I let it sit there for a few seconds. When the excess grease drain out my burger on this paper towel and then my bun won’t be saggy, I going to put some of my bun with ketchup and tomato and onion and lettuce and whatever I want with my burger. Okay here we go with our cheeseburger and our bun. What we do is we just take the regular bun, no big deal. Put our cheeseburger on it, we’re going to put some fried potatoes, some potato wedges, crazy fries we call them. We put them maybe on plate but then we call that cheeseburger. And you put whatever you want on this thing cheeseburger and potato wedges. I put ketchup and mustard, tomato, lettuce, onion, and put whatever you want on it in your burger. That’s what the best thing about burger also. Put what you want on it. It is going to taste wonderful. Put one thing once again, cooking cheeseburgers with crazy fries, potato wedges. Fried potato look good, fried potato, cheese burger you’re going to love it. You’ll have to try with all these things. It’s “Cooking with Dave” again, world’s greatest chef and have a great day, thanks.

Dave Can Cook

Be the “World’s Greatest Chef” in your own kitchen.

http://www.davecancook.com/

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How to make Cheeseburger

Hello. How are you all doing? This is “Cooking with Dave.” I’m Dave, I’m the world’s greatest chef that says so right here on my apron. And today we’re going to cook this up and easy. We’re cooking some chicken burgers, no big deal just chicken burgers. I was going to make chicken burger but someone ask me that cheese burger you know that’s pretty simple. You know around the world people in all country burger is like doing there but maybe I’ll tell you people would like see a cheeseburger cooked and how it is done in America. Here is how we’re actually going to have cheeseburger pretty simple. I take some of that burger. I have hamburger, it’s 80% lean, 20% fat. I like to do it with that 20% fat when you cook and stick it together the better with the fat in there plus it gives them better flavor I think.

I kind of cook all the fat out. Usually I cook them on the grill, I cook them on and enjoy it forming grill. Today we’re going to put them in black skillet. I prefer black skillet you all know that but I’m going to cook them black skillet and they’ll be good. I’ll cook all ingredients as much as possible. You want to be it really well done and cooked, that’s what change of the most before. You can moisture it back.

A lot of people say, hey I’m a burger blow-away. When you cook be careful to cook hamburger, you got to cook it all the way. You never know what kind of bacteria is living up in this hamburger, where it has been. You don’t really wash hamburger or else they all go down the sink. So you can't really wash off the bacteria, you got to cook them. You’re going to make sure that it’s cook well. Cook your burger well. You don’t want to get sick from a burger.

Well, by the time you get sick you don’t even know what is in the burger and you say, “Hey, I have the slick. I've got to go to bathroom, had some problems eating from the burger.” You didn’t really even know it. Okay so we’re going to cook it well. So all you do it’s like all the way that people spice it up. We will spice up our meat. We’re going to use some Italian seasoning right onto the burger. Just pat it up some hamburger patties. It’s no big deal. I'll make them a little big because there will be fat , 20% fat. They’re going to shrink up because right now it will be more 20% so I’m making a little bit big so hopefully it does still fit on my pan. It’s always hard to do it but that’s better than having bigger cheeseburger than a little cheeseburger. So go ahead and make them more big.

We put some salt and pepper right onto them and onion powder right on to the cheeseburgers. Add some garlic powder right onto the cheese burgers. We’re going to flip them over and do it again on the other side. Now if you spice these things up you know 4 or 5 hours ahead of time and put them in the refrigerator and let them sit there marinating those spices and soak off those flavors as complete best but you don’t have to. They are still good like this. I just want to splash them up with garlic powder, onion powder, salt and pepper, Italian seasoning and then we’re just throw them into the pan and cooked them until well done.

Here we are, we’re going to cook the burgers and the fries and I’ll get the pan heating up. As my pan heats up and my burger right into the pan and it will cook. I’m just going to cook this one and show you how to do this. Usually like I said, I like to put this on the grill. I like my burger on the grill. Put burger in the pan too, it’s fine. Okay, the important of keeping our pan and get our pan hot before we put our hamburger on there so it won’t stick. This is not going to stick. It will come right up. We’re just going to cook it until it’s brown one side and then we flip it, get brown on other side and flip it a couple of three times. Make sure we got to cook all the side and we cook our burger well done. Here are some burgers cooking a little bit. They’ll be cooking about 2 or 3 minutes and we flip it over on those sides to get nice and brown. You’ll be amaze on how much is that going to shrink up about time we are now cooking it.

And there’s our medium high, I'm turning down a little bit, so hard and medium and just cook no time. All right cooking them another couple of minutes, these are that grease coming, cooking out there, put back over to the side, and put that fat too. All right, it takes a little fast. I’m going to turn it down medium. I won’t cook it too fast. I don’t want them to burn. It gets burned a little bit, turns down a little bit but not too fast. We’re going on. It’s okay cook fast you want as long but you’re going to watch it. I’ll just set the way for a second. You see I might think that has shrunk and to start cooking it and that’s 80% hamburger, 20% fat. You think it shrunk more 20% didn’t you? All right I’ll cook on that side a little bit. Now I put the cheese on it and we call it cheeseburger.

All right we just want to cook it until we can mash it like that. So we’ll mashing it and when no more blood comes out of it we will call it done that’s when we put our cheese on it. We want the center that of that bad boy to be done too. See it was nice do you see that? No blood running out of it. We’re going to cook them up a couple of minutes. We want to make sure it’s done throughout and then we’ll put cheese on it. Cook a little bit long, cheese will melt. Put them on the plate, call it cheeseburger.

I think it’s done. The juice is running clear liquid out of it, not blood anymore and then we just put it throughout and I let it sit there a little bit, cook them a little longer and then almost put the cheese on it, the piece of cheese right on it and let that cheese melt. Here, the cheese is melting and what I’ll do is I take and place on piece of paper towel just so excess grease will drain off but they’re not like my bun saggy. I let it sit there for a few seconds. When the excess grease drain out my burger on this paper towel and then my bun won’t be saggy, I going to put some of my bun with ketchup and tomato and onion and lettuce and whatever I want with my burger.

Okay here we go with our cheeseburger and our bun. What we do is we just take the regular bun, no big deal. Put our cheeseburger on it, we’re going to put some fried potatoes, some potato wedges, crazy fries we call them. We put them maybe on plate but then we call that cheeseburger. And you put whatever you want on this thing cheeseburger and potato wedges. I put ketchup and mustard, tomato, lettuce, onion, and put whatever you want on it in your burger. That’s what the best thing about burger also. Put what you want on it. It is going to taste wonderful.

Put one thing once again, cooking cheeseburgers with crazy fries, potato wedges. Fried potato look good, fried potato, cheese burger you’re going to love it. You’ll have to try with all these things. It’s “Cooking with Dave” again, world’s greatest chef and have a great day, thanks.

Transcription by: Scribe4you Transcription Services