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Thanks for your meticulous attention to detail with this awesome recreation Greg! - Cheers!

I don't understand the fascination with a burger built so big that it's difficult to eat. A burger should be small enough to bite and still stay together.

The onion bubba burgers are more flavorful than the others.

What a great burger, Greg. The owner definitely thought out everything regarding all the fine details. 👍👍

😛Delicious burger!!

dont eat rat snake scorpion centipede meat

I was a chef onboard Nuclear Submarines from 1980-87 and our way of cooking hamburgers was to water cook first, so this is a tech that has been used for many decades, we put frozen burgers in boiling water to cook, then put them on the grill to brown and finish, when I had to feed 100 people by myself this was the only way to make 200+ burgers in 30 minutes...

Hey Greg. Think I've been here too long! I still remember you don't this in your normal BBQ channel before you started ballistic burgers! Yes been here way too long...

Ive never understood why some people get upset with ketchup on burgers. I personally like it but i think to each their own

No trip to San Diego is complete for me without spending a day or two in OB and hittin’ up Hodad’s. One of my favorite burgers I’ve ever had.

Hodad's burgers are absolutely the best I've ever had in my life. Everything they make is fantastic. The Bacon cheeseburger with onion rings and a shake was the perfect meal. Just as with Las Cuatro Milpas, Hodad's was definitely worth waiting in line for an hour or more. Those are the only two restaurants in San Diego I'd say that about. Thanks for this video. It brings back great memories of my time in San Diego.

Pure technique, that's the secret. Thanks for redoing this

Nah

I think your first Hodad's vid was the first I watched!

That's a good lookin burger

You need a whole lot of fries for that burger, to collect all juices and toppings falling off, as you eat ;)

🤮

sold

Hey Greg! I love your videos, lately I've been watching them with my 5 year old, who recently discovered his love for burgers. 🙂 If you're still taking requests, could you do a copycat of the L&L burger from Leroy & Lewis in Austin, Texas?

You should do the crocodile burger from "The Tap" in Darwin, Australia.

You are a passionate teacher! Thanks for sharing such awesome knowledge. This is generosity .

Can anyone help with more descriptions on how to prepare the bacon?

Not about to argue with the Bossman. Rest well, Mike.

I use a BIG piece of lettuce as a burger diaper.

I sell Argentine grills. Please see profile.

It’s just the order of operations, folks. Make a meat salad dressing for your meat salad and hold the cruton.

The best burger in San Diego. Mike was a great friend of mine and I still miss him greatly

I like this one more as it has vegitables, as opposed to just meat no veg. I would customise it fried onion, no pickels, with spicy sauce! 😃🇺🇲😍💯

Great video! I wanna make this for sure. I'm not familiar with Lawry's products. Is it their seasoned salt that was used in this video?

4:43 The longer I've been cooking, the more I've become a firm believer in this simple fact - Anyone who "hates" any one single ingredient has not yet developed a palate mature enough to appreciate what it contributes to the final composition. Sure, drown this burger in ketchup and it'll be ketchup-heavy. But it still has extraordinary value as an INGREDIENT, not a crutch.

Mike was a character. I remember the episode of triple D, he cracked me up pretty good. “A lot of people don’t like Swiss cheese because of the holes, I tell ‘em’ just eat around them” 😅

Burgers are such a personal endeavor. There are literally a million ways to make a burger. And while everyone has some burger making rules they swear by, none of them are really right or wrong. With that said, one rule of mine I have a hard time breaking is that toppings are called toppings for a reason...they go on top. Otherwise, they'd be called bottomings. I never really thought of the idea of the juices flowing down through the veggies. My reasoning has mostly been that the buns are designed for the burger on the bottom and veggies on top. This burger just might have changed my mind! I wasn't hungry when I started this video, I am now! I just wish I lived in San Diego! And as usual, your production and critique is elite level! Thanks Greg!

Didn't i already see this before in a previous dream? Its like posting a vid of eating a mcdonalds cheese burger, and then years later posting a vid of eating a mcdonalds cheese burger. Someone's running out of burger ideas😮

Since when was Pete Jeremy’s mom?

the only way a burger will change your life is if you choke on it

As soon as you showed the picture of Bossman Mike I remembered him from his appearance on Diners Drive Ins and Dives 🍔🤌

Burgers, my favorite channel here. So many new ideas for me to try.Thanks.

That's a huge burger! But it looks delicious!

Thanks, Greg, Please demonstrate how to cut open and serve "diaper a burger" . I searched and no good results were found... Your welcome :)

I love the techniques and build of this burger👍😊

Some good eats right there. Need one of those hats too!!

I know you did this before, but.... Rocky's!

Use a Zip lock style bag, sandwich plastic bag or tin foil. A&W used a foil pouches originally as a wrapper. Just options to wrap the burger 🍔 and hold the mess in

I remember seeing him and the restaurant featured on Diners, Drive ins and Dives, and was sad to hear when he died. Hoping to get to try eat at one of of locations when I go back to visit family one day.

I was in San Diego for 6 months and ate at hodads many times. Truly a must visit burger joint. And boss man Mike was a larger than life character. RIP Mike Great job reproducing their burger Greg

Greg, It is apparent in your voice and reverence that you appreciate Mike’s Hodad Burgers. Great representation! Thank you! Bob

What a satisfying cook! Love how thorough all of the steps were and I can't wait to cook this myself. Great job, Greg. I'm also a big fan of the ranch from Hodad's.

I'm going to have to try this one also

The bacon technique is the great take home lesson here. Thanks Greg!

My wife is an absolute sucker for raw onion on burgers (and diced isnt good enough!), so she will love this one. My bet is she will curse me for boiling bacon , and then love it anyway. Hotlisted for next weekend burger night !! Cheers Greg!