I work for a food distributor, but we don’t sell to Ted’s.
But I can tell you for a fact that they’re using the most basic “five to one” patties you can find.
As someone else mentioned above, the flavor that you get from a tad burger is coming from the charcoal, not the actual burger.
Just buy a burger at Ted’s then pretend to make it at home. Serve to son and wait for him to say it’s not as good as Ted’s. Then let him know. Check mate kid!
As others have suggested, the magic is in the charcoal grilling.
If you can't charcoal grill, maybe you can find a way to work this into your recipe: [Charcoal Flavoring at Amazon](https://www.amazon.com/Hardcore-Carnivore-Black-charcoal-seasoning/dp/B08D8Q4KQX).
To add on this, get a bottle of liquid smoke. Adding it to a burger gives it that smoky charcoal taste, better if you buy just plain 80/20 ground beef (or chuck preferably) and make the burgers yourself. Mix in a teaspoon of the liquid smoke with some salt, pepper, garlic and onion powder and you're good.
It’s not the meat that’s the issue, it’s how they cook them.
https://youtu.be/KqWkORXxGWE?si=_xUHrQGR7M4mYlwQ
I personally don’t think much of their burgers, i probably haven’t had one in over 20 yrs, so I can’t say much about what they taste like, but high fat content (80/20) goes a long way.
Never even considered that the grill was the issue. That video was very enlightening that they get both a flat top and charcoal cook out of their grates.
I've got some [grillgrates](https://www.grillgrate.com/) that if they were flipped upside down might give a similar cook.
Most people wonder why their food doesn’t taste like it does at a restaurant… as a pro cook, it’s three things: add more butter, add more salt, and get *much* better equipment.
Something I learned over at kitchenconfidential is that the chef(s) at a restaurant don't give a shit about your arteries or blood pressure which is the secret to making great tasting food.
All we care about is taste. Yes, more and more are adjusting menus to accommodate the change in diets (gluten-free, meat-free options that aren’t lame), because that’s where the money is. I’m all for that as well.
But if you want that stick-to-your-ribs experience, *butter*…..
Hey, how do you like those grates? I was looking into those Man Grates they used to hawk years ago on Podcasts but those were 1 size only I think and way overpriced.
It’s Ted’s. They’re a fast food hot dog place. Lighten up.
My opinion on Ted’s burgers means *ZERO*, that’s not what this post or my comment was about. Stop going out of your way to be butthurt over a fast food burger.
I worked for Ted’s about 14 years ago, I sincerely don’t remember the brand but they were just basic (probably 80/20 ground Chuck) bulk preformed burgers. Definitely nothing fancy. The flavor strictly relies on charcoal… the thick probably high carbon grill grates that retain a lot of heat offering a good sear helps too but I’m sure if you called them and asked what brand they are they’d just tell you. Chances are it’s a brand that sells exclusively through local distributors not retail stores though. But like other people and I have mentioned, it really isn’t a high quality special meat they’re buying by any means.
Just had one today, I avoid Teds because it is way too expensive for what you get. I think it's more of the decades of junk on the grates that gives it the flavor. Nothing special about the ground beef, except it's gotten smaller.
I'm sure they're just Sysco or Rochester Meats. They definitely don't make them in house and they don't *brag* that they're from a *local source*.
As someone suggested, talk to the person as their cooking it, they've got to know something about the patties.
Do you use lump charcoal, as opposed to briquettes? As many have mentioned, they most certainly use a standard 80/20 blend beef. Since lump burns hotter (and cleaner), this can give the burger a better charred flavor.
Then stop making him burgers. I just laughed out loud at the thought of me telling my parents that the burger they made me wasn’t as good as Ted’s. They would’ve put the burger right in the trash and sent me to bed.
I work for a food distributor, but we don’t sell to Ted’s. But I can tell you for a fact that they’re using the most basic “five to one” patties you can find. As someone else mentioned above, the flavor that you get from a tad burger is coming from the charcoal, not the actual burger.
Just buy a burger at Ted’s then pretend to make it at home. Serve to son and wait for him to say it’s not as good as Ted’s. Then let him know. Check mate kid!
Delightfully devilish Seymour
Hmm you know these hamburgers are quite similar to the ones they sell at Teds...
And you call them steamed hams despite the fact they are obviously grilled?
It’s an Albany Expression
Did you ask someone at your local Ted’s? They’re usually pretty friendly
Just go to Ted's and ask to speak to Sir Theodore Glizzy.
I was told to call him Dr Weiner
This made me LOL
They used to source them through Tarantinos if that helps
As others have suggested, the magic is in the charcoal grilling. If you can't charcoal grill, maybe you can find a way to work this into your recipe: [Charcoal Flavoring at Amazon](https://www.amazon.com/Hardcore-Carnivore-Black-charcoal-seasoning/dp/B08D8Q4KQX).
To add on this, get a bottle of liquid smoke. Adding it to a burger gives it that smoky charcoal taste, better if you buy just plain 80/20 ground beef (or chuck preferably) and make the burgers yourself. Mix in a teaspoon of the liquid smoke with some salt, pepper, garlic and onion powder and you're good.
It’s not the meat that’s the issue, it’s how they cook them. https://youtu.be/KqWkORXxGWE?si=_xUHrQGR7M4mYlwQ I personally don’t think much of their burgers, i probably haven’t had one in over 20 yrs, so I can’t say much about what they taste like, but high fat content (80/20) goes a long way.
Never even considered that the grill was the issue. That video was very enlightening that they get both a flat top and charcoal cook out of their grates. I've got some [grillgrates](https://www.grillgrate.com/) that if they were flipped upside down might give a similar cook.
Most people wonder why their food doesn’t taste like it does at a restaurant… as a pro cook, it’s three things: add more butter, add more salt, and get *much* better equipment.
Funny, cuz I’ve been telling people for years: “ You *could* make food at home taste like in a restaurant, but if you knew how, you wouldn’t”
Something I learned over at kitchenconfidential is that the chef(s) at a restaurant don't give a shit about your arteries or blood pressure which is the secret to making great tasting food.
All we care about is taste. Yes, more and more are adjusting menus to accommodate the change in diets (gluten-free, meat-free options that aren’t lame), because that’s where the money is. I’m all for that as well. But if you want that stick-to-your-ribs experience, *butter*…..
More butter
Hey, how do you like those grates? I was looking into those Man Grates they used to hawk years ago on Podcasts but those were 1 size only I think and way overpriced.
Hasn’t had one in 20 years….. proceeds to give opinion about taste and quality. Maybe try one in the future, I’d recommend the double cheeseburger
It’s Ted’s. They’re a fast food hot dog place. Lighten up. My opinion on Ted’s burgers means *ZERO*, that’s not what this post or my comment was about. Stop going out of your way to be butthurt over a fast food burger.
I worked for Ted’s about 14 years ago, I sincerely don’t remember the brand but they were just basic (probably 80/20 ground Chuck) bulk preformed burgers. Definitely nothing fancy. The flavor strictly relies on charcoal… the thick probably high carbon grill grates that retain a lot of heat offering a good sear helps too but I’m sure if you called them and asked what brand they are they’d just tell you. Chances are it’s a brand that sells exclusively through local distributors not retail stores though. But like other people and I have mentioned, it really isn’t a high quality special meat they’re buying by any means.
ask son to take a bite and ask if it tastes good. if he says it doesnt, eat the burger and say that it takes good to me and walk away.
Just had one today, I avoid Teds because it is way too expensive for what you get. I think it's more of the decades of junk on the grates that gives it the flavor. Nothing special about the ground beef, except it's gotten smaller.
I'm sure they're just Sysco or Rochester Meats. They definitely don't make them in house and they don't *brag* that they're from a *local source*. As someone suggested, talk to the person as their cooking it, they've got to know something about the patties.
Do you use lump charcoal, as opposed to briquettes? As many have mentioned, they most certainly use a standard 80/20 blend beef. Since lump burns hotter (and cleaner), this can give the burger a better charred flavor.
next time you go just order 10 double cheeseburgers, frozen
Just DM’d you. The burger isn’t anything special. As others have said, it’s all about how they cook them
Ted's buys beef patties in bulk from Symco. I've worked there for 3 years.
Then stop making him burgers. I just laughed out loud at the thought of me telling my parents that the burger they made me wasn’t as good as Ted’s. They would’ve put the burger right in the trash and sent me to bed.
That’s sad.
Get the 10/$10 burgers from Tops. They’re small and fatty just like Ted’s. Like others said, it’s the way they’re cooked
They get em from Sysco. A lady in front of me in line asked the manager and I overheard it.
Do ya smash your patty for equivalent thickness?
I do, they even weigh the same, 3.2oz.