How to make a Hearty Hamburger
This is really good. Can you make it, of course you can, hi! I’m Stephanie with junior chefs and welcome to my kitchen. Today, we will be making hearty hamburgers, they are delicious. But before we begin let’s not forget WASH. Now, we’re gonna be using a stove top today, so you wanna make sure it’s okay with an adult. Well I’m gonna start chopping some stuff to put on my hamburger, one little trick to keep the board from sliding around, is to take a wet wash cloth and put it underneath, you know, just a little damp, place it on the counter like that, put your cutting board right on top. You see, now it won’t move as quite as easy. Then, I’ll take my onion and I’m gonna chop it. Now, you can put whatever you want on your hamburger, you know, lettuce, or mustard or, but I’m just gonna do some onion and some tomato. Now, I heard a couple of things to keep you from crying, you know, coz people cry when they chop onions, well I’ve heard chewing gum, or lighting a candle, I think I’ve heard putting bread under your tongue. Now, you see all these flaky stuff we get on our onion, all we’ll do is we’ll just take out the outer ones, we get rid of it. Next, I’m gonna cut up my tomato. First, I would chop up the top part, like so. Trash that. You know what, I love tomato, and my grandpa has a whole garden full, you know, with the vine and what not, and I’ll go in there just, I’ll just, pick a tomato and eat it like an apple, you know, they’re so good. There we go. There go our tomato. And now, we’re gonna start mixing the hamburger. What I’m gonna do, is I’m gonna put in half a cup of seasoned dried bread crumbs, like so. One third of a cup milk. Quick mix this up. Alright, and now I’m gonna put in three tablespoons, that’s the big one, of ketchup. I need some spatula to get this out. I’m also gonna add an egg, to crack my fork, trash that. Lastly, I’ll add half of a teaspoon, that’s the little one, that’s half a teaspoon of salt. And one quarter teaspoon, the little one, of pepper. Mix that up not too. This is one package of hamburger, it’ll be about a pound, and that will do about four proper serving size hamburgers, which is three to four ounces or a deck of cards, or two really big hamburgers, gonna roll up your sleeves if you got them, because this is gonna get really messy. Then you’re going to want to gently fold the meat. If you squeeze too hard, all the juice comes out of it and you got a really tough burger when you cook it. You can use Sino ground beef like I am, or you can use ground turkey, ground lamb, I think they even made ground tofu, whatever you like. There, there’s some hamburger. Wash my hands. Alright, now I’m ready to make these into patties, (slurry) there. Now, what I’m gonna do, is I’m gonna take them out to a little ball or mounds like this, kinda roll them into a ball, then you gonna flat them out, but as you go, you wanna tuck in the sides like this. That way when we fry them into they don’t fall off. You, you know, they don’t have to be perfectly round, I mean, they’re hamburgers, they’re delicious. Two more. So, I’ve cleaned up my work space and I’ve brought the hamburgers a little bit closer to the stove. Now, what I’m gonna do, is I’m gonna take two tablespoons of vegetable oil, and pour it in the pan, this will keep the hamburgers from sticking. Now, you wanna be careful with a hot pan. You don’t wanna have it all the way out in the front or over another burner, you wanna have it nice to the sides outside of the way. Now, turn this on to medium heat, like so. And we’ll just kinda let it warm up for a minute. Take the pan, and rotate the oil like so. That way it gets all over the bottom of the pan. Now, I’m gonna take the hamburgers, carefully like so, and place them into the pan. You’ll gonna hear it starts to sizzle in a nice hot pan. There, they’re all nicely in there. Separate them out, so they don’t stick together, and I’m gonna let this cook for five minutes until the undersides are brown, and I’m gonna walk away and set the timer, but you don’t wanna leave this unattended. Alright, it looks this are ready, now, what I’m gonna do, I’m gonna take my plastic spatula, try to see, that’s sort of done. Now, what we’re gonna do, we’re gonna take the hamburger, like so, we’re gonna flip them right over, now be sure to keep a good distance away from your pan, that way you don’t burn yourself in the splatter. Those look really nice, there. Alright, now, I’m gonna let this cook for another five minutes longer and then I’ll come back. While those are cooking for the last five minutes I’m get, gonna get my buns ready. First, I think I’ll start with a little bit of onion, you break them into pieces like this. Put your onion rings, now, I mean you can put whatever you want on this. Here you can put pickles, or you know lettuce, whatever you want, whatever makes it fun for you, even if it’s something I haven’t heard of. There, now I’m gonna put on a little bit of tomato. Wipe off my hands, and I’m gonna put on a little bit of ketchup and a little bit of mustard, that way, I’m pretty can choose whether they want ketchup or mustard on. And there we go. Now, turning for the burgers. Looks like they’re getting close, now really take a peek on the underside. That looks good, now, another thing I wanna do just to check they’re donness is to take a knife poke a little hole in it and if there’s no pinkness, you know that they’re ready, so, we’ll gonna put them on our plate. Alright, now I’ve flip the hamburger patties on to the bun, and I’m going to flip them together, like that. and now we have our hamburgers. Thank you for watching junior chefs. I’m Stephanie and see you soon. Got to get back to this hamburger. This is really good.