The host of "Basics with Babish" is making burgers and fries. He starts by peeling and slicing potatoes for the fries, then freezing them after par-frying to make them extra fluffy. He then grinds his own beef using a combination of short rib, brisket, and sirloin, and forms it into patties. The host emphasizes the importance of toasting the buns in butter and not salting the burgers before forming the patties. He cooks the patties in a cast-iron skillet and adds American cheese, which he believes is the best cheese for burgers. The host also makes a special sauce using ketchup, mayonnaise, garlic powder, onion powder, smoked paprika, and sweet relish. Finally, he assembles the burgers with lettuce, tomato, onion, and special sauce, and serves them with the fries.
Here are the key facts extracted from the text:
1. The video is about making burgers and fries.
2. The host prefers using peanut oil for deep-frying.
3. Canola or vegetable oil can be used as an alternative for those with peanut allergies.
4. The host is using short rib, brisket, and sirloin for grinding meat.
5. Short rib meat should be boneless for easier processing.
6. Silver skin should be removed from the meat to avoid chewy bits.
7. The meat should be cut into 1-inch strips and then into 1-2 inch chunks for grinding.
8. The meat should be frozen for 15-20 minutes to firm up before grinding.
9. The host is using a stand mixer with a meat grinder attachment.
10. The grinder parts should be chilled in the freezer for 30 minutes to an hour before use.
11. The beef should be ground using a medium-sized grind plate.
12. The host is forming 4.5-5 ounce patties.
13. The patties should be cooked over medium-high heat for 3-4 minutes per side.
14. American cheese is recommended for burgers.
15. A tablespoon of water should be added to the burger while it's covered to help the cheese melt and cook the burger evenly.
16. The burger should be cooked to the desired degree of doneness.
17. The host recommends toasting the buns in butter.
18. The burger should be assembled with lettuce, tomato, onion, and special sauce.
19. The host recommends using an instant-read thermometer to check the internal temperature of the burger.
20. The recommended internal temperatures for cooked burgers are: medium (135-140°F), rare (120-125°F), and medium-rare (125-130°F).