The Perfect Burger in the Home Kitchen

1. Welcome to the Class: Burgers, they are one of the most popular foods in the entire world. But creating a great burger in your home kitchen can be a bit of a challenge. Why is it that fancy burger places are able to create a burger that is typically better than you can create your home kitchen. Hi, my name is Matt. I'm a home cook and a YouTuber. And in this class, I'm going to show you how to create a perfect burger in your home kitchen. One of the absolute fantastic parts of burgers is that you can customize them exactly how you like it. But sometimes having too much choice can make it seem like it's impossible to create a burger that you really liked. There are so many different options out there when it comes to how you make your piety, how thick is it? What kind of neat do you put into it? What fat ratio should you use? What condiments should you use? What different types of bunch of need is the choices can be overwhelming. In this class, we're going to break down the components of a burger and show you how to create a perfect burger for Mu, turns out there's really only a few things that you need to know to create a perfect burger in your kitchen. That's right. We're doing everything inside the home kitchen with tools that you likely already have. If you want to take this out to the barbecue grill, you can. We're going to teach you the core things that you need to know. For instance, a perfect patty, it's really, really easy. We're gonna give you two different types of recipes. Have classic burger and a smash burger, then you can start making in your home country. We're going to show you how to make burger buns from scratch. It's not nearly as hard as it sounds. And we're going to make a couple of homemade condiments. It's really, really easy to do if you like burgers, if you want to learn how to take your burgers to the next level and make a perfect burger. This is the class for you. I hope to see you in the class. 2. The PERFECT PATTY: The first lesson in our burger course. In this first lesson, we're going to start at probably the most important part of any burger, and that is the potty. There's a lot of different directions that you can go in when you're creating your Patti, you can choose different types of beef, different things to add into it, whether that's breadcrumbs or eggs, salt pepper seasonings. There's just a ton of different ways that you can go when you're creating your burgers. I know I've tried a whole bunch of them. And in this lesson, I'm going to show you what I consider to be the perfect time to use for home. Let's jump in the kitchen and show you how to make it. So this is store bought ground beef. I think most people who are making burgers at home are going to be using store-bought ground beef. There's lots of folks on the Internet that should be grinding your own neat bow. I don't think that's really reasonable for most home cooks. If you do do it, that's fantastic. The same Patty formula that we're going to follow here is applicable, but this is the formula that you can follow every single time to get a perfect Patty at home ground beef, Let's start off with one pound of this are about 454 g. That is one pound of beef. So before we get started on adding the seasonings and the other, other things, we're going to add into this with store-bought ground beef. We're going to take two forks and just separate this a bit so that these long strands are more broken down into squares, are bite-sized chunks, just a few passes with the forks. You don't want to go too far just a few, a few times through it. Now the main thing that we're going to add for every single pound of beef, or 454 g is one egg yolk. Just the yolk. Little sprinkle of salt and just lightly mix this until everything is combined. We don't want to cream together the fat just yet. Now the last thing that we're going to add, and this is optional, but it is going to take the burger up to a whole another level. And really getting that perfect Patty is some powdered gelatin, neutral flavored powdered gelatin. A little sprinkle of this right end. Combine all the gelatin until it disappears. That's it for seasoning. We do need to use this really within about half an hour or so. Don't start making this and set it aside. The salt that we added is going to change the texture of the burger, change the texture of the meat. Salt has the ability to break down some of the proteins in here and we don't need to get too far into the science of it, but essentially we just want that for seasoning. We don't want it to change the texture of the meat too much. So I'll use this within half an hour. Now I like doing quarter pound burgers, quarter-pound patties for each of the recipes that we're going to use, which means there's four in here. So what I'm gonna do is I'm going to portion these out. While I do that, I'm going to cream or mixed together. The fact where I'm going to do is basically press it makes sort of like a handshake type motion in my hand. Roll it out again. Now about four or five of these is going to lightly cream this, which is going to mix the fat into the meat, give you a juicy or patty when combining that with the gelatin and the egg and the salt, It's really the last step of getting a perfect Patty at home. So let's do that. That's about a quarter pound. So then takes us in your hand, just lightly roll it into a ball and then close your hand on that sort of smearing or creaming together the fact folded on top of itself. And repeat that four more times. This hand. So maybe you can see it a little better. I'm just going to roll this into a ball. The loose ball doesn't need to be too tight. And said that there, who do with the rest? There we go for quarter-pound perfect patties ready to turn into whatever type of burden. 3. How to Choose Your Meat?: Let's talk about the different kinds of meat that you can use when creating your burger. In this course, we took the easiest way that I think most home cooks will take. There are some options if you want to really start experimenting with your burgers, and we'll talk about that in a second. What I used in this course, store bought ground beef. Grocery stores might have a lot of different names for this we're trying to avoid is anything that isn't clearly marked. The key and birders, the sort of sweet spot that you're looking for is what's called an 80, 20 next year. It means there's an 80% lean beef and 20% fat or not all the time as it clearly spelled out, but that is the ideal ratio and what I used in this course to create my burgers. Now sometimes you'll find things that are called Extra lean. Basically there's less fat in their ears. Sometimes it's 90% lean beef, 10% fat, and sometimes even 9055. But that's going to do basically create a burger That's nice, as juicy, that doesn't have as much moisture inside of it. It's gonna be completely up to you what you choose, and what type of burger that you want. But be careful if you're creating something like a smash burger and you use really lean beef, that 90 or 95%, your burger might get really, really dry. Fact, when you create a smash burger, you tend to want to go even further. On the other side, even higher fat content relative to its 70, 30, 70% lean beef to 30% fat, even 60, 40 is sometimes as low as you woke up. If you start looking at the labels on your food, often you'll see this ratio. We know that we're generally going after an 82 to one next year when we get our beef. But what type of cut do you want? The typical recommendation that I would give is to use chalk brush truck Rose has a great flavor. It's usually on the cheaper side. It can be a little tougher and generally is going to fall in that 80 to 20 ratio on its own. But you don't have to use chalk brush. You could use other types of cuts. You're certainly not going to want to use really expensive cuts like a tenderloin or even a strip loins state, what is your best for drilling and roasting for you if you're going to grind up a piece of a rabbi and maybe mix it with some short ramp and some Trunk Road that's gonna be pretty good. Prime red meat again, mixed with other cuts like maybe I'm chuck roast or even a flank or a skirt steak can be really, really good as well. There are two ways, if you want to start customizing what cuts are in your burger, that you can do? The butchers around me, and I think most butchers around the world will grind neat for you. So you can say, Can you grind me, there's chuck roast or can you create a 5050 blend of Rabbi in short rep or something like that. Most of them will be happy to do that for you. They have the grinding equipment and they can do it. It's a fantastic way of not having to buy the expensive equipment like a meat grinder and still get freshly ground meat. The third thing that you can do is sort of what I just said. You can grind to meet yourself. If you're really into this, there are attachments for countertop mixers. You can buy a meat grinder yourself. It is going to be better than buying pre ground meat because you're going to be doing it. The last thing that I would say is like anything, you want to buy your meat from someone that you trust, the grocery store that I go to, I trust the meat that they give me. If you're going to butcher, sure you trust that they are giving you a high-quality product end of the day, the higher the quality of the product, but better the output will be. So those are the general ways you can start customizing what goes into your burger and make it exactly the way that you want. 4. The CLASSIC BURGER: Perfect, Patty. Now we need to transform that into burgers. In this course, we're gonna do two different kinds of burners, what I would call it a classic berger. This is what I had when I was growing up, works really well on the barbecue if you're grilling, we're doing everything inside on this course. So you can use this all year round. So let's jump into the kitchen and make a classic berger using one of our quarter-pound patties. And we're going to grill that like you would in the home kitchen. Align this plate with a square of parchment paper. I'm going to use a ring mold. I'm going to use one of the buttons that we made in the button section of this course. If you're using a store-bought bond or a bakery bought bond, That's all perfectly fine. This ring mold, I'm going to use this one because it's about the size of bond that I have. This is just going to make things the same size, which is important when you're grilling things because then it's going to cook evenly. If you don't want to use the ring mold, if you don't have to. I'll show you how to do that as well. I'm going to place my quarter pound of meat into the ring mold and just flatten it out, trying to keep it a boat and even height or the pushing equally from the center and lining it up on the edges. Take the ring mold off. You've got a perfectly shaped burger patty. If you want to do it without the ring mold, same type of idea. Roll this into a ball and then between your hands using the heel of your hand, just pushed down trying to keep an even pressure all the way through and then just form it, making sure to try and keep it as even as a circle as possible. You don't want these to be too thick because what's going to happen is it's not going to cook all the way throughout. Or even worse, it might start doming. So make sure you press it down until it's fairly thin and onto the parchment paper. And you can just fix any of the imperfections. Just keep pressing down a little bit more until we get the thickness that we want. There we go. Not gonna be as pretty or as evenly shaped as the ring mold, but it's going to work as well. Now we need to cook it. Does a carbon steel pan can use cast iron as well. What you really want is a big heavy pan that's going to hold onto heat non-stick cookware. Not gonna be really, really good for this. Get them really, really hot, stainless steel will work. But if you have a carbon steel pad or a cast iron pan now is the time to use it. If you only have the non-stick pans, it's still going to turn out okay. But you're not gonna get a really, really nice crest on it that would turn this on and we're going to start getting some heat. Once I see a little bit of smoke, I know I'm headed in the right direction. I like using a bit of paper towel folded over a few times at a bit of neutral flavored oil and just rub that onto the pants so you get a thin layer of oil. I'm going to season this again with a bit of salt and some fresh pepper. And then this is going face down into my path. Let's see some lightly on this side. And we're just going to wait for this to cook on the first side. Just give it a little shake to make sure that it doesn't stick to the, stick to the bottom of the pan. Now it's not going to take very long to cook this, but really after just a couple of minutes, we're ready to flip this. And we should have some really nice color on this side. We're looking for it to be pretty dark and not quite burnt obviously, but really dark. We really want that my reaction goes really deep, dark brown bits once we flip it to add a slice of cheese. I like to cover it so that the cheese is going to completely melt. And after just a couple of minutes, we should have a fully cooked burger with the cheese melted. Let's take the burger out up here and onto a plate. Once that's done, I'm going to toast my buttons slightly. Once you've got some nice color on the bond, will take this aside. And so now here it's the, it might be one of the best parts of burgers is that you can dress this any way you like. You can put basically any condiment on here that you'd like. I'm going to use a few that I've created in this course. We've got our burger sauce. I'm gonna put a little on the bottom. A little on the top. I like putting my lettuce on the bottom. Apparently, this is a big controversial find on the Internet. This is some shredded iceberg lettuce, a few sliced onions, and our homemade pickles. Now I don't like adding too much to my burger because I like to be able to get the entire thing in one byte. And these buttons are pretty big. It's put down a bit. There we go. This to me is a classic berger done with our perfect patties are homemade condiments and our home made bonds. 5. What Kind of Cheese Should I Use?: Should I put on my burgers? This is an age old question and I think like anything with burgers, one of the reasons that I think they're so good is that you can put really whatever you want on them, as with anything in cooking if it tastes good to you, I think that's good enough and really that's all that matters. But there are some cheeses that lend themselves better to burgers than other cheeses. Now, the gold standard, in my view, burger cheese is American cheese. And this might set a whole lot of people office. And while it's not even really cheese, well, it is, but it has some characteristics that make it better for burgers than some other types of cheese. And that's primarily melt ability. American cheese melts really well. That's why it's so breaking things like grilled cheese. But in particular on burgers, it's going to mount really nicely and cover the entire Patty in cheese if you can get American Cheese, not everywhere has it. It is, in my view, the number one choice for a burger. And that's what we're going to use in this course for the example recipes that you'll see. Now that being said, there are some other cheeses out there that you might like to use. Blue cheese is always popular. I like making a blue cheese burger with some calm feet, onions, the sweetness of the coffee, onions in the funkiness you would say of the blue cheese makes it really, really unique. Burger, It's not going to melt as well. But those tastes, It's very strong tastes are fantastic on a burger if that's what, like, cheddar cheese is another great addition. One of the problems I think with cheddar cheese is it doesn't melt very well, but it has a fantastic taste to it. Harder, Jesus, don't melt particularly well. That said, they make up for that with some fantastic flavors. So cheddar cheese, if you're doing a bacon cheddar cheese burger, again, something that goes really, really well together. I think the number one thing that I would say, the type of cheese on it that you like if you haven't tried american cheese on your burgers, I strongly suggest giving it a try. It's generally considered the best, but at the end of the day, put the cheese on that you want to have on your burger. 6. What Pan Should I Use?: This course is all about making burgers at home in your home kitchen. In the kitchen, not outside. We're not on a grill. We're not coming over charcoal barbecue or grill or whatever you call them, where in our home catches. This is so you can make these things all year round. But there's a big question of what should I use when I'm making my burgers, but what I use is a carbon steel pan. The appeal of this pan is that not only does it get really, really hot, but it holds its heat very similar to a cast iron pan is that it's very heavy and that means it's going to hold onto its heat. There's not gonna be a lot of temperature fluctuations with this path. That's really important when you're, really, when you're grilling anything. Because what we're trying to do is get the pan really almost as hot as we can, especially in the smashed burger variations. So we can get that delicious, delicious crust on the outside. If you have a carbon steel pan or you have it iron pan, this is the time to use them. The best part about these pens is that they're usually pretty cheap and you can buy just a basic cast iron pan or carbon steel pans, depending on where you live, the prices will fluctuate a bit for a relatively cheap amount of money. Some of the more expensive pans, like a stainless steel pan that you might have in your house tend to be a lot more expense. Anyone who's going to be making burgers more than once should invest in one. And not only that, you can use them in a lot of other places in your kitchen. That being said, if you don't want to go down that route, you'd likely have a stainless steel pipe can it might be part of a set, but any type of stainless steel frying pan pin will work as well. You're not going to get exactly the same result. Well, you'll get pretty close. Again. A heavy bottomed pan is really what you're looking for and that's exactly what it sounds like. The bottom is heavy. If I compare this pan to this non-stick pan that I have, this pen is significantly heavier than this path. That's really what that term means. It's heavier than its counterparts, usually the non-stick varieties. Now speaking of non-stick pans, if you can avoid it, but really anything where you're trying to achieve a really brown crust should be avoiding non-stick cookware. Well, why you really aren't able to get that brown crushed because of the coding that's on the PAM even more so is that those pants really don't get hot enough because they're not heavy bottomed. They don't retain or distributor as much heat as their carbon steel or cast iron or even stainless steel equivalence. And so what that means is you're just not going to get a burger that's as good. You can still get a very good burger just because you only have non-stick cookware, doesn't mean you shouldn't try making the recipes in this course. They'll just be better if you use a carbon steel, cast iron or even a stainless steel pan. So if you want to take your burgers to the next level, I'd recommend those. 7. The SMASH BURGER: Second burger that we're going to make in this course is a smashed, smashed burgers have gotten really popular over the last few years and fast food restaurants have popularized them and they're great because they make a different burger to that classic berger that we made in the last episode. Basically what you're going to do is smash the meet up against the grill. And what that's gonna do is create a really thin burger, but more importantly, create a larger amount of surface area. Surface area is important because you can really char and crisp and use them by our reaction to create fantastic browning on the burger. There's a reason they're so popular, they're delicious. And most importantly, you can use the Perfect Patty that we created earlier to create a smash burger with just a few techniques modification. Let's show you how to make, to make our Spanish burger, we need the same thing. We've got another one of our perfect patties, quarter-pound. You could split this up depending on the size of the button that you have. I'm going to use one of the homemade brioche style bugs from this course. You're about a smaller or sometimes the potato bugs. Or if you're doing sliders, you might want to split this in half and then you can do a double stacked, but these are pretty big buttons. So I'm just gonna do one quarter-pound Patty. This one though we don't want to form into a patty because we're going to smash it once it goes on the grill, makes sure that it's formed mostly into a ball, but that's all we need to do. So let's set up our grilling stations like before, a cast iron or carbon steel pen works fast. Avoid using the non-stick skillet so you're not gonna get as good of a cross. And it's one of the whole points of the smashed burgers to get a really, really nice crispy crust on the outside. I don't even clean this from the making the classic style burger. You can keep going in the same path. Take a paper towel folded a few times. A little bit of neutral flavored oil right on here, and Rob a thin layer onto the pan. And then once we start seeing some smoke, we are ready to put our Perfect Patty into our pan and then take a spatula and smash it down. I would say the two keys to a really good smash burger are that you want to smash it a little bit further than you think you want it really, really thin and you want to do about 80% of the cooking on the first side, but don't flip it too early. So I'm going to smash this a little bit more season with a touch of salt and some fresh wrapper. Okay, Now when we flip this over, we should have a really, really charred border on the first side. That's perfect. That's really what you're looking for. A slice of cheese on top. Second one to make it really decadent, sort of up to you at this point, I like putting the lid on, which is going to help melt that cheese down a little bit because it doesn't have very much time to cook. Okay, remember, only 20% of our cooking is being done on this side. So let's take off this lid. Let's take out our smashed onto a plate, just going to quickly toast my bond. Let's dress this burner up. Now I might have overcooked this bond just slightly, but sort of goes with the theme of the smash Berger. I'm going to add some of my homemade burgers sauce. I'm going to keep the smash Berger a little bit simpler and I'll put my homemade pickles on, on the bottom this time. My Patty wants to pickled and I'm going to use chopped onions this time as opposed to the slice done yet. And add my top. So this is a smash Burger done in the home kitchen, completely in the home kitchen. Know barbecues, know charcoal, none of that needed at it's still just as good. We've got our homemade been Perfect Patty pickles, burger sauce. You can dress this however you like, but this is a smash Burger done in the home kitchen. 8. Homemade Brioche Burger Buns: Most other banks, frankly, grocery store burger buns aren't very good. We go to all this trouble to create a perfect patty. We make some really delicious condiments. We reveal it to perfection, whether you're doing the classic style or the smashed burger style. And then you're gonna put it in between two non great pieces of bread. We can do better. This doesn't mean that the grocery store may not have some good options. Usually the bakery section, or even going to a bakery will get you a more delicious fund. But we can really quite easily make a delicious burger bun in our home ketchup. Now I know a lot of people get freaked out about this bread making is really challenging. And I know the first time I made this recipe, I was a little concerned that was gonna be more difficult and more time-consuming than I really wanted to spend. Now it is true this recipe does take a few hours. Most of those are unintended, but it's really worth it. You get a burger bun that is soft and fluffy. The exact size that you want. If you have the time, It's really worth the investment to follow this recipe and make a delicious brioche Style Burger bonding. We're going to start off the buttons by making a roof top, but we're going to use milk when we make this rule, which is gonna give us a softer. But this is a pretty traditional technique in bread making wants that have software bugs, which is certainly what we want in the burger bun that but only after adding bread, flour, water, and hold onto the stove. Medium heat, just whisk this until it comes together into a paste. But that should happen pretty quickly. Probably about 90 s, maybe 2 min at most. Once it's come into a paste, take it off the heat. So to prepare my geese, I've got some whole milk again, it's slightly warm. I want it to be about 95 or so. I'm using 9 g of instant yeast. There'll be a separate video just describing some of the different types of yeast you can use in this burner recipe. Gently mix this together. I'll set this aside and we'll start preparing the dope into the bowl of my stand mixer and add some more bread, flour. Well, but assault and some white sugar. I'm going to set up my mixer. Now I'm not using a fancy mixer, I'm just using a hand mixer, but my mixer comes with, comes with a nice stand, but more importantly comes with these DO hawks. If you have these DO hooks, you can use any mixer that you want. You could do this by hand if you wanted as well. But I'm going to attach these DO hooks and it's gonna make this a lot easier. Ms. Stark, this on low speed just to combine the dry ingredients. And I'm going to slowly drizzle and our milk and yeast. And now my room, my milk roof. Once this starts to come together, I'm going to add one egg and one egg yolk. Crease the speed just a little bit so it all blends together. And as it's starting to come together, there are still some dry beds resist the urge to add any water or anything like that. I'm going to add in my butter in thirds, so not the whole thing. Do it step-by-step? Wait for it to get incorporated into the dough. And then we move on to our next event. Until my butters and I'm going to let this mix until it's pulling away from the sides and starting to form a rock shaggy dog part. This looks pretty good. Let's get this out. I'm going to lightly Greece a large bowl. This is going to rise up a fair bit. So we use a bigger bowl than you think. I did my dough. Just going to roll it around quickly and make sure everything's covered in oil so nothing sticks. Foosball. Cover this with a towel, presenting this aside for an hour-and-a-half to 2 h to prove. So this has been proofing for 90 min and hour-and-a-half. It should have written a fair bit doubled in size. This looks like it's even more than doubled in size, but that's the yeast acting start by punching the air out of this. Lightly flower my work surface, turned my dough on to the flowers surface onto itself a couple of times. The amount that I made. This should make about six bonds. I'm going for 100 g each. You can go, but sort of 952105 should all be fine. It'll too much. And I've got my six pieces of dough. They all weighed about 105 g. Now we need to form these basically into buns at this point. Let's take one of them. So to form these into buttons, Just pull apart like so, and then fold onto itself, pinch together the opposite direction while that's still pinched, pull apart, that sort of tuck these under, forming a seam down here with the basically the four corners that we had flipping over. And then using our Pinky's to tightly formed that seal and form it into a round ball. Strike that from another angle. Your fingers pull it apart. Pull these two together to pinch that they're in the other side. Pull apart that side together, flip it over your pinky form a seal. And there we go. Let's move those onto a parchment lined baking tray. All right, we've got our six buns. We want to make sure that these are separate from each other because we need to let these rise again for another hour to an hour-and-a-half, they're going to double in size again. We can cover these with a towel again, but even better is another baking sheet. This is going to create one of those fermentation boxes which most people don't have in their home kitchen, set these aside to do their second rise their second. These have been proofing for just over an hour, hour, 10 min, probably at this point, anywhere between an hour and two is good for this rise. Let's see what they look like. So they've doubled in size or so. Again, they are basically ready to be baked at this point, the last thing that we want to do is brush them. What's an egg wash? This is one whole egg with just a little splash of milk in there. He's going to help with some color. So these can go in the oven right away, or we can sprinkle them with a topping. I'm going to use sesame seeds, white sesame seeds. I'm gonna do half of them. Half of them. I'm just going to leave on their own. 375 oven, 190 Celsius, but 18 min until they're golden brown. I've got the fan on in my oven. So it might take a little bit less, just keep an eye on them. Once they look golden brown, they're ready to go 18 min later. And we have homemade burger buns, sesame seed, and just regular, I guess you would call these ones. If you wanted to get really decadent, you could brush these with a little bit of butter, but I'm going to set these aside and we're going to use them in the tube burger recipes that we have in this course. 9. What Kind Of Yeast To Use?: As we were making our burger buns, you noticed that we would have used east, east as an important ingredient whenever you're making bread, it has other uses in most types of beer, you need to use yeast as well as a lot of other recipes. But primarily East is used in Brett, I have a bottle jar, I guess, of dry active yeast that I use whenever I'm making bread or certain types of deserts, anything that's risen, That's 11, I guess you could say, is going to use cinnamon bodies for instance, or a desert that typically has eastern, what is these little tiny bacteria that convert their food, usually sugar for a starch, through fermentation into carbon dioxide. Now, this isn't a course about bread making. This isn't a course, a high school science class, but that's the basics of this is pretty important. When the yeast are activated, we'll talk about that in a second. And they eat the sugars or starches in the flower or anything that we might add to our bread mixture, they create carbon dioxide. And what that does is essentially what makes a fluffier DO, which adds those sort of bubbles that you see in cooked bread, those pockets of space. That's the carbon dioxide that's released from the east. This is essentially what we need to know as home cooks are home burger pucks that we need yeast in order to make bread, to make that sought to convert the dough that we make into something that's softer, into something that has that bread like textures. So I'm gonna go to the store. Typically there are three different kinds of yeast that you will find in the store. Two of them are dried. In the dry yeast category, there are, again, two types, active dry yeast and there's instant yeast. What's happened is these yeast have been dried out and then the active dry yeast category, they need to be activated. They're dormant if you're on. So with active dry yeast will typically see a recipe. Put the yeast and a little bit of water and a little bit of sugar. Sugar. It could be honey, it could be a Gabe's syrup. It could even be white granulated sugar and some lukewarm water, no more than 110 degrees Fahrenheit, or you'll kill the yeast. Remember they're alive. You set that aside for about 10 min. You'll start to see some bubbles form and you know, then your yeast is activated and then you can carry on your recipe. Active dry yeast, I would say when I lived in North America, that was probably the most popular use that I saw on the shelves or that I always had in my ketchup. The second type of dry yeast has a couple of different names. Instantly East is probably the most typical. Sometimes it'll be called breadmaker nice. This is a dry yeast that doesn't need to be activated instant because you can just put it right into your recipes and it's going to work. The other appeal of this typically is that there are enzymes and a few other ingredients in there that will make the bread rise faster. When you're making bread. This is appealing, but you don't always have to do that in this course. I'm using instant or bread making nice fee rising times. They're all based off of that. Again, you can put this in water beforehand, which trigger in those types of things, but you don't need to. The Third Kind of these has several different names. Usually kick East or wet yeast or brewer's yeast are all different names for it. Nice that hasn't been dried out, it won't last very long. Those two different types of dry yeast will typically have a shelf life of a year or two, whereas the dried East sometimes only lasts a couple of weeks at most. Sir, actually still alive. They're usually in cake or puck form. And these are typically used by professionals and bread makers because they do have a really, really unique smell and taste to them. When I've used wet versus dry yeast, you can smell it immediately. I'll give that more of that leaves the taste, but I would recommend a dry days is typically best for home cooks when you're making bread. Recipes like this. Instant yeast, I think is the best. You can also use active dry yeast. You will likely have to add longer loving time to your bread to reach the levels that will soon. So hopefully that's helpful for three different kinds of yeasts and this basic overview. And get you going as you make your own bourbons. 10. Burger Sauce: Class, we're gonna make a couple of condiments. We're not going to just go down the ketchup and mustard route. Well, I certainly like burgers that have ketchup and mustard and mayonnaise and those types of things on the burger. There's a sauce out there. Some people call it a burger sauce. It's got some other names. Basically a combination of things into one sauce, mixing mustard, mayonnaise, tickles, some seasonings. And it's really, really easy to make because basically what we're gonna do is combine some existing sauces and amp up the flavor with a few herbs and ****** were making a burger sauce. I'm going to start by finally dicing some pickles. These are just Jarred pickles, not the pickles in this course. I guess you could use those by the charged ones work as well. So I like justice slicing these down into rectangles basically, and stack them up one on top of each other and making sure they don't fall over. And then just slice basically the same sort of width that you just did. Turn them. He need to match sticks and then just rotate them the last way we can do our third cochlea and the only direction haven't gone. And this will turn them into a nice medium-sized ducts. You can cut these as thinly or as fine as you'd like. The rest of this sauce is really, really easy. We're just going to combine a bunch of already made sauces. Going to start with mayonnaise, Starbucks, perfectly fine. Riding a bit of yellow mustard. And some catch up. A little bit of garlic powder, some paprika, and a touch of biomass. Add in our pickles. Check the seasoning. It's pretty good. It should be a little bit sweet, not obviously fatty, but that's as easy as it is to make a burger sauce. If you want this really smooth, you could use an immersion blender or put this into a blender. Or like leaving a little bit chunky completely up to you. 11. Quick Pickles: Second homemade condiment that I want to show you how to make in this class is something that's going to take your burgers from being okay. Or at this point, if you follow the course to this point, they're really, really good. But it's really going to take them to the absolute next level. And that's making your own dill pickles, your own quick pickles. A lot of people think pickling takes days and months even. But inside of 30 min, if you start at the beginning of your burger process, but there'll be ready by the time they come off the grill or come out of the pan, you can have a delicious homemade pickled. And moreover, you can put whatever seasonings and ****** that you like into it. So it's exactly the way you like it. These are fantastic pickles. I'd really encourage you to make a quick pickled for your burger. I'll show you how to make. We need a cucumber. We're going to slice this however thick that we like it. That should be good. We need to slice a bit of garlic. All of the ingredients really from this point on are optional. The great part about making your own pickles is you can make them exactly how you want to make some experiment, but recipe that we're going to use. I think it's really, really good starting point. My pickles, I'm just going to put into a heap proof jars. There's gonna be a hot liquid going in here. So make sure this is heat proof. Let's move to our stolen. So the Brian for this pixel is equal parts water and vinegar. I'm going to use white wine, vinegar, salt, and then our flavorings going to add in the garlic. I just cut down some red pepper flakes, mustard seeds, some whole peppercorns, and some del, I'm using dry Dell. You can use fresh Dell as well. Pick this to the stove. Then I'm hitting this over high heat and tell the salt is dissolved. Basically just bring it to a boil. Once it starts coming to a boil, just whisk it a little bit to make sure everything is dissolved. Then take it off the heat for on top of our pickles cucumbers at this point. I'm just going to leave these for 30 min. And after 30 min, this is a don't pick all that's going to be perfect for our hamburgers. These will keep in the fridge. I'll put a lid on it after 30 min I but these will keep in the fridge for about a month or so. So that's a quick pickup. 12. Putting It All Together: Let's wrap up our burger class. We've done a lot of different things in this class. Hopefully, you feel like you can make a fantastic burger either from scratch if you're doing every single step or if you pick parts of it and learn how to make a better burger in your home kitchen, we started off talking about the Perfect Patty and gave you a formula using about a pound of beef and egg yolk. I think about assault, adding a bit of gelatin and that Perfect Patty can translate into a classic burger or a smash burger. We also gave you what I think is a fantastic brioche been that really isn't all that hard to make. And we talked about a few different condiments so that you can put on your burger. The key with cooking and the key with any of my classes is that you need to go out and you need to do it yourself. We can sit and watch these videos as much as you want. But the only way that you're going to learn how to make a burger in your home kitchen is by doing it yourself. So that leads us to the project portion of this class. You'll see somewhere on this page in the description a link so that you can download the cookbook associated with this class. The workbook is completely free. If you go to the website, you'll get a copy of it and you'll get all of the recipes that we've gone through in this class. We went through them, some of them a little bit quickly. I may not have given all of the weights and measures. So go download the cookbook and you'll be able to create this on your own. And that leads us to the class project, make a burger. We gave you two different recipes for burgers in this class, that classic burger or the smash burger. But you can customize them any way that you want. You can put different toppings on them. You don't have to create the burger the exact same way that I did. You don't have to make your own buttons, but you certainly can make your own buttons. Whatever you'd like to do, just make a burger and use some of the components from this class. One of the best parts about burgers is that you can customize them any way that you want. So I want to see your creativity and I want you to experiment and really create your perfect burger. So that's it for this class. Do you enjoy this class? I have some others up on Skillshare, encourage you to check them out. But that's it. We'll see you next time. Thanks for watching.