Video summary
Chef Shay Bear presents a food review of Philly Gourmet Backyard Grillers beef patties, which were purchased at Dollar Tree for approximately $1.75 per box containing four quarter-pound patties. The video begins with an examination of the packaging, noting instructions to cook from frozen and a money-back guarantee that requires mailing proof of purchase if dissatisfied. Although the package suggests using the product by June 2027, Chef Shay decides against cooking them on his outdoor grill due to impending thunderstorms and rain, opting instead to use a skillet indoors. He highlights that the instructions do not specify adding oil or a specific heat level, leading him to proceed with a standard frying method while keeping an eye on the sizzling patties.
During the cooking process, Chef Shay adjusts his approach by aiming for a medium-rare internal temperature between 145 and 150 degrees Fahrenheit rather than the recommended 161 degrees, as he prefers a juicier result. He observes that the patties do not shrink significantly despite being frozen, which is a positive sign for their quality. After flipping the burgers, he checks the temperature with a thermometer to ensure they are cooked through without overcooking them. Once removed from the heat, he cuts into one patty to inspect the interior, confirming it is fully cooked but not excessively dry, while preparing another with American cheese and seasoning to compare flavors.
The final verdict reveals that while the patties lack deep flavor on their own, they are acceptable for the low price point of roughly 50 cents per patty. Chef Shay notes a slight soy-like aftertaste despite the ingredient list not containing soy, suggesting that adding salt, pepper, and cheese significantly improves the taste. He recommends these burgers particularly well for families with children or those on a tight budget, as they can be paired with simple sides like macaroni and cheese or ramen noodles. Ultimately, he awards the product two thumbs up and a rating of three out of five stars, emphasizing that they are a worthwhile purchase if found for $2 or less per box, provided the consumer is willing to season them properly.
Read the full video transcript
Hey everyone, Chef Shay Bear here.
Today,
Monkey bought these
at
the Dollar Tree and I believe she said
that they were $1.75.
So, this is also going to be a food
review,
but uh there's four quarter pound
patties in here. This is from Philly
Gourmet Backyard Grillers Beef Patties.
Cook frozen. Keep frozen.
How How you going to keep it frozen if
you cook it? Okay, just bad joke.
There's the back of it.
Uh, let me see
if you guys want to pause that and read
it.
And so, oh, also it has a money back
guarantee.
Not sure how that works. If you are not
satisfied,
please state why and mail proof of
purchase seal
along with the price paid to there's
their address.
Your money will be promptly and
cheerfully refunded. I don't know if
anyone's ever cheerfully refunded any
money. Uh the best if used by this is
not I'm going to go over this. This is
not an expiration date, guys. It's best
if used by June 15, 2027.
Um, I'm sure if you leave it out, it
would rot. But so,
here's here's what we're going to do to
cook this. Uh, place your frozen patting
on a preheated grill or skillet. I'm not
going to fire up the grill cuz I don't
know if you can hear, but it's
thundering. It's going to rain and
sleep.
Let it sizzle. Don't press down. And
watch the tasty juic tasty juices rise
to the top. Once the juices are visible,
flip the patty over and cook until the
internal temperature hits 161° F
or 72° C.
Place your perfectly cooked patty on a
bun. add your favorite toppings
or enjoy it as it is, which that's what
I'm going to do because I'm trying to
cut down on uh some breads and stuff.
Um, and I have already I've already lost
8 lbs. Um, but so it if that works, I I
may do the carnivore diet, but I'm not
positive about that yet because, you
know, I love potatoes and vegetables.
But uh so we're going to eat eat these
and besides I want to taste it the way
it is. I want to see if they shrink up.
So let me get a skillet ready and let's
get these on and get them frying. Now
while our skillet is getting hot, it
doesn't say to add any oil or anything
like that. And it doesn't say, you know,
mediumigh heat, high heat or what. So,
I'm guessing you just cook it like a
regular patty.
And it's got the
funky looking
patties.
Okay.
So, what I'm going to do, I'm just going
to put these back in here. I'm going to
put these back in the freezer.
I'm going to be doing a review for of
something I got monkey for Christmas.
Yes. And it's never been used yet. One
of those vacuum sealers.
because I'm going to make some jerky,
probably some bacon jerky.
All right, so this is going to go back
in the freezer and I'll kick you back on
when the pan, the skillet is hot. Okay,
so I think it's hot enough. Um,
let's go ahead and put these on here.
It's not a dirty skillet, guys. It's
just discoloration from where monkey
made her her and her mom some hot dogs
or something and uh
guess she left them on too long. Okay,
so they are sizzling. I know it's hard
to hear because the air conditioner is
behind us, but uh still warm. Uh yeah,
it's been
been raining and raining and raining,
but we need it because, you know,
because of the drought, our lakes are
low, our rivers are low and all
everything around here is pretty much
springfed. So, you know, less water,
less spring water you got. So, of
course, the less the rivers and the uh
lakes are going to rise. So, what I'm
going to do, you know what? I'm just
going to put this on like a
a medium. Ours goes
two 4 6 8 and then high which would be
10. Then there's an number in between
it. So we got 2 3 4 5. So I'm going to
put it on about five about medium. And
when it starts coming up to the top I'll
kick you back on. Okay guys I'm starting
to see the juices come up. I'm going to
turn this skillet a little bit. I'm
going to give it another minute or so
and then we're going to flip them. Now,
I'm not going to cook I'm not going to
cook mine at 161.
I want to cook mine to about 145 to 150.
That is u that's medium rare.
So, 160 is medium.
That's too dumb for me. I do have my
thermometer here and it does tell you on
here the meats
the temperatures in Celsius and and you
can also change this to Celsius
uh in Fahrenheit. I've got it on
Fahrenheit from here in the States.
Okay, so let's go and flip these over. I
haven't looked at them yet.
Okay, not bad.
They're not shrinking up as much as I
would suspect from a, you know, Dollar
Tree point of Did I tell you she I think
she said she thought they were like uh
$1.75 and you get four of them.
Uh hopefully they don't taste too much
like soy. Now, I didn't put any salt,
pepper, or any seasoning on it. I'm
going to try it first and then I'll
season it up and then I'll try it again
and see how well they
how well they do. Um, let's give it
another minute or so and then we'll
check the temperature with our little
thermometer over here. Okay, so let's
check the temperature.
You got to remember these are thin, so
you don't want to push it all the way
down in. you'll get in the grease and
get them wrong.
You'll be misreading.
I don't know how well you guys can see
that. There's 140.
There's 145 and it's climbing 146. Let's
check this one. Yeah, there's 148. Okay,
that's reading way up there. So, let's
go ahead and take these off. I did turn
it down to uh a between a four and a
five. So, I'm going to scoot this over
here.
That way, it's off the heat. And let me
get you over here by the plate. We're by
the plate. Now,
if you noticed, I did have a metal
stainless spatula up there, but then I
remembered this was
um nonstick. So now it doesn't say it
didn't say to let them rest or anything.
So let's go ahead and cut into one of
these. Now I'm going to save the other
one whole because I want it to uh I want
to put a piece of cheese on it. Um
it's not pink, but it is cooked through.
Um,
let's check the middle here.
It falls apart real easy.
Okay. So,
this one over here,
excuse me. I'm going to go ahead and
season
and I'm going to throw a piece of cheese
on it.
And this one, we'll just try it plain.
Let me get a piece of cheese and slap on
there. Okay, we'll put some American
cheese on here. I also like Swiss and
provolone on these. Well, not these.
I've never had these, but on uh the
burgers.
So, hopefully that'll melt down a little
bit. If not, I'll put it in a pan, pour
a tablespoon or so of water in it, and
it it'll melt. So, let me go get let me
get a piece of this and let me get you
pointed up here. I know somebody
commented once, "We can't see you eating
it, but I was eating it." But what they
meant was they couldn't see me getting
it out of the bowl and eating it. It
doesn't matter. Why would I fake
something like that? It's stupid. But
anyway, let me get you up here. Okay.
I mean, yeah, in that video, I was
actually taking a bite. You just
couldn't
Bruno will have that piece. You just see
that's falling apart. I don't. Anyway,
you just couldn't see the bowl, so it
was like I'm eating it. So, let's give
it a shot.
All right, let's put some uh some of
this seasoning on here cuz that is very
very bland. Very bland.
Okay, that's better.
I didn't weigh that cuz I don't have a
food scale, but I should have weighed
them.
Well, I should have, but I couldn't
because they don't have a scale. But to
see if they were actually quarter pound
each, cuz that's how they weigh them.
It's before they're cooked.
Um, that's better.
Me try another piece.
I tell you what, if you're going camping
or
just got a little habachi grill or
something, which a grill always makes
things taste better, especially if
you're using wood or charcoal.
To me, gas is just like putting it on a
stove. Even though it's not a gas stove,
it really doesn't give it any flavor.
Um,
but for the money, if it was like a
$1.75, even if that was $2, I mean,
you're looking at 50 cents a patty,
I would say, yeah, it's it's worth it.
Um,
but if it's less than $2 a p, even if
they are or a box, $2 a box, and you get
four of them, that's 50 cents a patty.
Pick you up four or five boxes if you
can. Excuse me. And
excuse me. And uh the freezer, you know,
so I mean they're good for a year in
your freezer. So I may may have her pick
up some more just to have cuz it doesn't
take that long, you know, no longer than
frying up a regular burger. I'll give it
a two thumbs up. We'll give it a
We'll give it a three out of five just
because
I don't know. It kind of reminds me of a
soy and I I did look there's no soy in
that but kind of reminds me of a soy
burger and
uh you don't get that that flavor in it.
I mean it's just started once it started
cooking it cooked. if if I can uh next
time I just won't cook them as long and
see if I can get them a little juicier
and a little more um
pink in the middle. But let let's try it
with cheese.
Uh but I think yeah, I think they're all
right
for the money.
Even better. That's not bad. For the
money. Yeah. I wouldn't give no more
than $2 for those four patties, though.
Not at all.
Especially if you have kids, that's the
way to go cuz they they did shrink a
little bit. But I mean, they're still
the same size as a bun. I don't have a
bun to show you.
Well, there is buns up there. Hang on.
They're stale. But yeah, uh yeah, two
thumbs up. I'll give it a three out of
five stars. Just wish it had a little
more flavor. Um but like I said, if you
got kids, that's way to go there. I
mean,
you know, fry them up a hamburger each
and give them some macaroni and cheese
or top ramen. They love ramen noodles,
too. Hell of a good lunch for them. even
supper for that matter if you're really
on a tight budget, and most of us are.
Um,
yeah, I would say as long as you can get
them for $2 or under, that'd be good. I
wouldn't go any more than two,
maybe $225. Yeah. Yeah, maybe. But
around $2 if you can get them for that.
Um, awesome. If if if you can get them
even lower than that, sometimes, you
know, they run sales
even better.
But, you know, kids, they they don't
really care. But like adults, you know,
we're pretty
set in our ways as adults.
Just make sure you season it up. Put
some salt and pepper or something on it.
Yeah. And I think it'd be all right.
Check my shirt out. Let me see if I can
turn around so you can see it.
Bigfoot surfing on an alligator.
That's awesome. Thanks, monkey. She
knows I love Bigfoot. And a fly in here.
And uh I said, "Man, yeah, I'd like to
have some more Bigfoot shirts." And she
looked this one up. She said, "What
about this one?" I was like, "Yeah,
that'd be cool. I like it. Fits great,
Teemo. But I like this shirt. And I like
the American flag one that has Bigfoot
on it, too. Love Bigfoot.
Never got to meet him. Maybe someday.
Sha Bear. Chef Sha Bear. The myth, the
man legend. I'm gone for now. Remember
guys, I'm not a real chef. I'm just a
auto tech that likes to cook. Retired
auto tech that likes to cook. Um
just shape chef shapers. Just kind of a
play on words. So, we'll see you guys in
the next one. Um what is it? Wednesday.
Cool. All right. Um, I got some parts
coming for the for the uh
the lawn mower, the CubCadet. Got some
blades coming and a belt. We'll throw
them on together.
Find a place find in between rains. So,
we'll see you guys in the next one. Take
care everyone. Stay safe. Bye-bye. Enjoy
yourself.