I agree with a lot of what this article says. My only gripe is that you should skip the wagyu for your burgers. There is no reason to get such an expensive cut of meat. Most people won't taste the...
I agree with a lot of what this article says. My only gripe is that you should skip the wagyu for your burgers. There is no reason to get such an expensive cut of meat. Most people won't taste the difference.
I also am of the opinion that if you have good enough meat and buns, then you don't actually need any other toppings. I personally usually go for American cheese, because it's the perfect melty compliment to the meat without being too flavorful/overpowering. I also really love raw onion and a touch of ketchup, but good "perfect' burgers don't need anything other than meat and bread.
I'm with you when it comes to ground wagyu. I get why the product exists, something has to be done with all of the scraps and tougher cuts. It just seems like overkill for a burger unless you're...
I'm with you when it comes to ground wagyu. I get why the product exists, something has to be done with all of the scraps and tougher cuts. It just seems like overkill for a burger unless you're making something Instagrammable that you're going to charge way too much for at a restaurant.
I definitely prefer a well-made burger with simple toppings over anything extravagant most of the time. Burgers are in the same as category of foods as a roast chicken is for me. You'll get the best results by sticking to a trusted recipe and nailing the cook. All the toppings in the world won't cover up a crappy burger.
One thing I learned very recently on some short form video is that McDonald's uses reconstituted dried onions for their big macs, i've been meaning to try that, might be more flavorful and easier...
One thing I learned very recently on some short form video is that McDonald's uses reconstituted dried onions for their big macs, i've been meaning to try that, might be more flavorful and easier to prep than chopping up a whole onion. I just bought some costco dried onion flakes so i will report back when i try those!
Agree with you on everything except American cheese--you gotta go for the least real thing you can find. "Imitation Cheez Product" packaged like American cheese singles is the gold standard!
Agree with you on everything except American cheese--you gotta go for the least real thing you can find. "Imitation Cheez Product" packaged like American cheese singles is the gold standard!
Saying "American cheese is not cheese" is like saying "meatloaf is not meat." Just as meatloaf is a product that is made by blending real meat with texture- and flavor-altering ingredients, so American cheese is a product made by blending real cheese with texture- and flavor-altering ingredients. In fact, percentage-wise, there's a good chance that there's more milk and cheese in your American cheese slices than there is meat in your meatloaf!
Some of these tips are only applicable if you're going to put them on a grill, and some of them I just flat out disagree with. There's one thing you can do that will instantly improve your burger...
Some of these tips are only applicable if you're going to put them on a grill, and some of them I just flat out disagree with.
There's one thing you can do that will instantly improve your burger game: skip the cheese and use a higher fat content beef grind. What does ground beef and cheese have in common? A huge portion of the flavor comes from it's high percentage of fat. lean ground beef is more expensive than fatty ground beef, and you're just replacing that fat with cheese to make it more expensive for something that will get you most of those benefits already there.
Hear me out though: cheese is delicious. Necessary? Of course not. Nothing about a cheeseburger is "necessary" (though it is an excellent way to use scrap beef.)
Hear me out though: cheese is delicious. Necessary? Of course not. Nothing about a cheeseburger is "necessary" (though it is an excellent way to use scrap beef.)
My trick to mindblowing burgers a dirty grill. Seriously. I knock the biggest stuff off, but don’t scrape or brush. This charred stuff adds a lot of awesome flavor to whatever i’m cooking. This is...
My trick to mindblowing burgers a dirty grill. Seriously. I knock the biggest stuff off, but don’t scrape or brush. This charred stuff adds a lot of awesome flavor to whatever i’m cooking.
This is often called “seasoning,” and is also the reason there’s no such thing as a good new bbq restaurant, unless that joint got their grill from another joint, or cooked a lot of free food for dumb tourists.
Grills are all like theseus’ ship. The same grill, but every part has been replaces countless times, but never all at once.
This also why properly seasoned cast iron pieces are prized heirlooms.
Not in my experience. You can run an easy experiment with cornbread. The same recipe will taste different from different pans, even different well seasoned pans, because each has its own character.
Not in my experience. You can run an easy experiment with cornbread. The same recipe will taste different from different pans, even different well seasoned pans, because each has its own character.
The dimple technique is great for the grill but if you’re gonna be cooking your burgers on a griddle or cast iron pan I recommend the smash technique instead to get the ultimate char from your...
The dimple technique is great for the grill but if you’re gonna be cooking your burgers on a griddle or cast iron pan I recommend the smash technique instead to get the ultimate char from your sear. Make a little 3 to 4 oz meatball and smash it onto the pan with the back of your spatula. This makes a thin patty with lots of contact with the pan surface, allowing for maximum malliard reaction. You won’t be getting a perfect medium rare pink middle, but you’ll make up for that with the crispiest crunchiest char. They don’t need to cook for long and may not even require a flip if you go really thin. Too small for you? Top one patty with cheese and put another patty on top of that. Pickles, caramelized onions, and 1000 island. chef’s kiss
I agree with a lot of what this article says. My only gripe is that you should skip the wagyu for your burgers. There is no reason to get such an expensive cut of meat. Most people won't taste the difference.
I also am of the opinion that if you have good enough meat and buns, then you don't actually need any other toppings. I personally usually go for American cheese, because it's the perfect melty compliment to the meat without being too flavorful/overpowering. I also really love raw onion and a touch of ketchup, but good "perfect' burgers don't need anything other than meat and bread.
I'm with you when it comes to ground wagyu. I get why the product exists, something has to be done with all of the scraps and tougher cuts. It just seems like overkill for a burger unless you're making something Instagrammable that you're going to charge way too much for at a restaurant.
I definitely prefer a well-made burger with simple toppings over anything extravagant most of the time. Burgers are in the same as category of foods as a roast chicken is for me. You'll get the best results by sticking to a trusted recipe and nailing the cook. All the toppings in the world won't cover up a crappy burger.
Well given that the very first section is riddled with affiliate links, I don't think we need to guess why the article name-drops wagyu lol.
One thing I learned very recently on some short form video is that McDonald's uses reconstituted dried onions for their big macs, i've been meaning to try that, might be more flavorful and easier to prep than chopping up a whole onion. I just bought some costco dried onion flakes so i will report back when i try those!
Agree with you on everything except American cheese--you gotta go for the least real thing you can find. "Imitation Cheez Product" packaged like American cheese singles is the gold standard!
Isn't that essentially what American cheese is?
What Is American Cheese, Anyway? - J. Kenji Lopez-Alt
Tbf I don't have much respect for meatloaf either, ketchup in there should disqualify it from being meat. Either way, thanks for info
do you... not put ketchup on your hamburgers either?
No. I don't blame anybody who does, but I think it makes most things too sweet
Some of these tips are only applicable if you're going to put them on a grill, and some of them I just flat out disagree with.
There's one thing you can do that will instantly improve your burger game: skip the cheese and use a higher fat content beef grind. What does ground beef and cheese have in common? A huge portion of the flavor comes from it's high percentage of fat. lean ground beef is more expensive than fatty ground beef, and you're just replacing that fat with cheese to make it more expensive for something that will get you most of those benefits already there.
For everything else I would follow J. Kenji Lopez-Alt's methodology. He does use cheese on his but I think it's extraneous.
But then again I don't eat meat anymore, so feel free to disregard my advice.
Hear me out though: cheese is delicious. Necessary? Of course not. Nothing about a cheeseburger is "necessary" (though it is an excellent way to use scrap beef.)
My trick to mindblowing burgers a dirty grill. Seriously. I knock the biggest stuff off, but don’t scrape or brush. This charred stuff adds a lot of awesome flavor to whatever i’m cooking.
This is often called “seasoning,” and is also the reason there’s no such thing as a good new bbq restaurant, unless that joint got their grill from another joint, or cooked a lot of free food for dumb tourists.
Grills are all like theseus’ ship. The same grill, but every part has been replaces countless times, but never all at once.
This also why properly seasoned cast iron pieces are prized heirlooms.
Doesn't seasoning just refer to the nonstick-ish surface that heat and far together create? It shouldn't actually impart any flavor?
Not in my experience. You can run an easy experiment with cornbread. The same recipe will taste different from different pans, even different well seasoned pans, because each has its own character.
What they describe sounds similar to concept of wok hei
The dimple technique is great for the grill but if you’re gonna be cooking your burgers on a griddle or cast iron pan I recommend the smash technique instead to get the ultimate char from your sear. Make a little 3 to 4 oz meatball and smash it onto the pan with the back of your spatula. This makes a thin patty with lots of contact with the pan surface, allowing for maximum malliard reaction. You won’t be getting a perfect medium rare pink middle, but you’ll make up for that with the crispiest crunchiest char. They don’t need to cook for long and may not even require a flip if you go really thin. Too small for you? Top one patty with cheese and put another patty on top of that. Pickles, caramelized onions, and 1000 island. chef’s kiss