AIR FRYER HAMBURGERS ~ INSTANT POT VORTEX PLUS & NINJA FOODI w/ MEATER + How to Air Fry Hamburger
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HAND SQUOZE with some very useful tips on how to make the best air fried hamburgers possible….and the temperature suggested by the USDA for almost any …
With the Vortex. Is there a smell when cooking? I am leaning towards this air fryer but the negative comments about smell has me worried.
Which unit do you prefer?
I put tin foil on my drip tray so I don't have to clean it all the time
Really get a hoot from your videos. Plenty of info. Just curious what do you do for a living? You could sell ice to an eskimo.
I'm thinking about buying the Vortex Plus to replace my toaster oven. My wife would kill me though if this thing doesn't do well with toast. Can you tell me how it does as a toaster?
Love your jesus sign ❤️
Hi John, where can I find your MEATER tablet stand/holder?
i was hoping u had info in the "more info". where did u get the meter thing or app and what do u call it?
I’m not interested in use of your fancy thermometers. All I wanted to know was what temperature to use and for how long. 👎
Were the patties juicy? They look a little dry and plain, not tasty 🙁
I prefer mine with grilled onions, avocado sometimes, bacon perhaps and especially lettuce and tomatoes, but to each their own right? I like the information you provide. The video just takes a long time. I just wanted to know how to make hamburger patties in the Vortex I have a great idea now!. Thanks for all the information. It is helpful! God Bless you!
FYI: I found your hoop cheese in the deli section of my market. Just thought the info might be helpful to those who asked. Thanks again. 🙂
There are different temperature guidelines depending on the “done-ness”, i.e., rare, med. rare, medium, etc. If you’re looking at the 160 degree range, those bad boys are going to be well done for sure. To each his own. Another great video. Thanks 😊
Just salt Jelly? I just use steak seasoning
John what do you use to clean inside the airfryer??
I bought “chub” last week! But when my husband and I cut into the chub, it fell apart and nothing close to yours!? Did we do something wrong? Thank you
Outstanding job John!! Love all your videos and you are spot on about Lawry's for chicken. The best hands down and Sam's used that for their rotisserie. I grew up on Lawrys so I know what you mean. The burgers great tip and you are the man buddy! Enjoy all of your videos
Thanks for the video. Did you flip the burgers in the vortex?
Subscribed! Keep it up!
JOhn – Great video. I like your videos. I really learn. I have the Ninja Grill. If I may ask, what is the thermometer that you are using?
Beef has e-coli all of it. When you grind it you can mix through the mixture and if not well cooked you could make yourself sick. You can eat steak and roasts rare and other degrees because the e-coli is only on the surface so is safe. Might not be a huge thing for many people but if you have any health concerns it could be deadly.
Great video.! What is the name of the cheese that you mentioned?
Thanks a lot John for your interesting videos. Would you, please share with us the brand and type of the special cheese used on the burgers? I've tried to see a brand on the label but it's a generic label commonly used for cut chunks of cheese. Again; …Thank you!!!
I made 2 chub burgers as shown in your vid. 375° for 13 minutes. It was a fail. They were fridge cold when I cut them into 3/4" slices…perhaps they should have sat out 15 minutes. As I watched, they formed a peak in the centre as they browned and began to get tough around the edges. I used a thermapen for temperature. They were done at 13 minutes, but very tough. Defeating.
Thank you for sharing proper cooking temps!! I'm a pediatric icu nurse, and we see FAR too many children ending up on life support and/or dialysis from e. Coli (undercooked ground beef). It's no joke!!!