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

  • Published on Jul 16, 2019
  • They don't call it a "burger of the Gods" for nothing.
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    Burger of the Gods
    Total: 30 min
    Prep: 10 min
    Cook: 20 min
    Yield: 3 servings
    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
    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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Comments • 457

  • Howie Davis
    Howie Davis 3 days ago


  • Joseph Kyle
    Joseph Kyle 4 days ago

    Alton with a full head of hair?

  • DonkeyKing
    DonkeyKing 13 days ago

    Lul imma go watch this on Alton's really channel

  • Soxruleyanksdrool
    Soxruleyanksdrool 13 days ago

    Mayo on a burger? Everyone knows brown mustard belongs on a burger.

  • Dan Carrier
    Dan Carrier 15 days ago

    This one is in need of a reboot. A smash style burger is where it's at

  • DaMan Rando
    DaMan Rando 15 days ago

    I just.... Don't... Like........ Mayo

  • Bob Johnson
    Bob Johnson 15 days ago

    Oh please how about equal parts brisket,chuck,and beefalo,onions and a touch of both hickory and worcestershire...half a bottle good lager and cover and set in frdge half hour.....never had a negative complaint 25 yrs

  • Bliffle Splick
    Bliffle Splick 17 days ago

    Research has shown that if you add in some mushrooms it'll taste even meatier.

  • Gregoriy Savitskiy
    Gregoriy Savitskiy 19 days ago

    Yes that is a perfect burger.

  • Brandon Seidel
    Brandon Seidel 21 day ago

    Pulsing meat!?!?!?! I’ll never look at brown again. What a clown!

  • Will Cress
    Will Cress 22 days ago

    Chuck roast?

  • Mike Wazowski
    Mike Wazowski 23 days ago

    I always put mustard on the burger, along with mayo and thick cut pickles (which I won't eat unless they are on a sandwich)

  • Barbara Samar
    Barbara Samar 23 days ago

    U had me tell the Mayo

  • SiLenT366
    SiLenT366 Month ago

    Back when he had real OCD problems. Seriously 10 pulses, 5 ounces?

  • Luke Howard
    Luke Howard Month ago

    Makes a note about cross-contamination, then proceeds to cook his burger medium rare. Seems a bit contradictory...

    • Luke Howard
      Luke Howard 28 days ago

      @Adam Depending on your definition of "medium rare", this level of doneness is around 125-135 degrees before resting. Harmful bacteria that is very likely present in ground meat (since the meat is ground not a whole cut) is killed at about 155-160 degrees F. So, unless your definition of medium rare is 155-160 degrees, then a medium rare burger is not always safe

    • Adam
      Adam 29 days ago

      Medium rare is cooked. Raw is not. Using your spatula on raw meat can cause cross contamination.

  • Barbara Nd
    Barbara Nd Month ago

    Kosher salt gives me canker sores, can't use it. Makes no difference in final results.

  • MJorgy5
    MJorgy5 Month ago

    No bite!?

  • Trey Cranson
    Trey Cranson Month ago

    So smashing the raw side can lead to cross contamination, but you're actually recommending a medium rare burger?? My food sanitation instructor would've failed you.

  • Oki Mitchell
    Oki Mitchell Month ago +12

    Cops"what's the scale for?" Me"it's for my burgers bro".

  • Tolinar
    Tolinar Month ago

    This is the basics laid out nice and clean.

  • Shawna Graham
    Shawna Graham Month ago


  • Josh Cade
    Josh Cade Month ago

    I almost didn’t recognize him with the hair.

  • Tony Rivera
    Tony Rivera Month ago forgot the cheese

  • robin212212
    robin212212 Month ago

    smashing burger technique is controversial ; recommended by serious eats Kenji.

  • Robbie Valentine
    Robbie Valentine Month ago

    I love you AB but you need to up your burger game. Hope to see it in the good eats reboot. Smash that mother burger

  • MeatSim9
    MeatSim9 Month ago +1

    Says 1 1/2" cubes, but graphic says 1/2"

  • Eddie Gooden
    Eddie Gooden Month ago +2

    Damn. @0:22, you can tell that's a San Francisco backyard immediately. Miss it so much.

  • edward fields
    edward fields Month ago

    Wait woah... no cheese?

  • Nelson Stack
    Nelson Stack Month ago

    someone like me who doesnt even know what hamburgers made of lol

  • Kai Vickers
    Kai Vickers Month ago +2

    A Texas burger is half a pound, minimum, or it’s for kids.

  • Justin Nicklas
    Justin Nicklas Month ago +1

    My dad loved this show

  • Shitstirrer
    Shitstirrer Month ago +1

    Reheated Alton footage

  • Isaac Karjala
    Isaac Karjala Month ago +1

    How does grinding it yourself protect you from anything? Wouldn't the meat need to be cooked before grinding?

    • H H
      H H Month ago +2

      Simply because the ground meat you buy in the supermarket is coming from a bunch of cows. The odds of one of the cows used in the beef of your package having been sick is higher than grinding your own, where you only have one cow's meat. Yes, you can still get sick from it, but it does reduce the odds.

    JOHN BISWANGER Month ago +1

    Try preheating you CI grille in a 500 F. oven for 20-30 mins.

  • Mr_GiXxEr
    Mr_GiXxEr Month ago +1

    The idea that "smashing the patty makes it dry" is a myth. Ask Guga.

  • mtiller2006
    mtiller2006 Month ago

    I'll admit it, I'm not much of a mayonnaise fan. However, I decided to give the mayo & pepper blend a try on my burger for the first time this evening, since Alton did suggest it. I don't know what I've been missing, because that really was, as he would say, good eats!

  • julian slavin
    julian slavin Month ago

    no smashing, yeah aight tell Alvin cailan.

  • Solve et Coagula
    Solve et Coagula Month ago +2

    I love you... but you kill me... 1lbs.. 5oz burger... it screws with my ocd

  • KingOfDance
    KingOfDance Month ago +13

    Full segement? You stopped him mid sentence!

  • zhbvenkhoReload
    zhbvenkhoReload Month ago

    real african americans add cheese

  • Cerindiputy
    Cerindiputy Month ago +70

    I love the video; however, please be truthful with the thumbnail. It's not a new video, market it as such.

  • Losttoanyreason
    Losttoanyreason Month ago

    Don't be a food snob Alton. Juicy well done burgers and steaks are easy if one knows what they are doing.

    • CristianoS522
      CristianoS522 Month ago

      That's what this video is for... The people who don't know what they are doing.

  • Mark Dowse
    Mark Dowse Month ago

    That patty is making me hungry !
    :) :)

  • German Cardenas
    German Cardenas Month ago

    Did no one notice he salted before forming the patty

  • Brian Sulzbach
    Brian Sulzbach Month ago

    Where’s the infrared thermometer?

  • Ben Schildgen
    Ben Schildgen Month ago

    Not a mayo fan on beef. Horseradish yes!. I compliment you on not ruining it by putting cheese on it.

  • Galactic President Superstar McAwesomeville

    Big thanks to Alton Brown for showing how to do this with a cheap food processor I use all the time instead of an expensive meat grinder that I would rarely use. Seriously huge.

  • Bob Xx
    Bob Xx Month ago

    Glad to see you back only problem is i will not pay for cable to much crap and one sided politics you should get a show on Netflix but stay away from the iron chef stuff you taught me how to cook a turkey in a half hour no basting just leave it alone

  • Bruno Tulliani
    Bruno Tulliani Month ago

    Use a meat grinder for the love of........A manual one will do!

  • puppiesinspace
    puppiesinspace Month ago

    If I want a burger that thick I would order meatloaf instead.

  • Frank Rofrano
    Frank Rofrano Month ago



    1:17 a man of his word

  • Lou Minatti
    Lou Minatti Month ago +1

    *(just mayo)*
    What? 😕
    Oh! He's Canadian 😏

  • Spaceman Spiff
    Spaceman Spiff Month ago

    Disagree. Salt in the mix before cooking toughens up the meat and makes it more "rubbery". Salt should only be put on the meat the second before it hits the pan. Look it up, salt changes the structure of the meat.

  • Lancer525
    Lancer525 Month ago


  • Rick R
    Rick R Month ago

    Where is the thin sliced vadalia onion and the dill pickle slices? No way this is the best of burgers...

  • Ted Rendinell
    Ted Rendinell Month ago

    This guy must like to do dishes......LOL..

  • cheetor5923
    cheetor5923 Month ago

    No no no no no.. never salt the ground beef.. you'll loose all teh good texture and end up with a saussagemeat puck of ewwww

  • Ryan Colledge
    Ryan Colledge Month ago

    alton had much to learn at this point in his life

  • John Sawtelle
    John Sawtelle Month ago

    still a great recipe..!!!