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smoke ninja
03-20-2019, 05:10 AM
kenji lopez-alt of serious eats game has a burger blog the burger lab, a scientific approach to the art of burger making.

https://aht.seriouseats.com/the-burger-lab

i also follow the burger show. in a recent episode he interviewed Kenji and debunked common burger myths and proper techniques.

https://youtu.be/weFT03Mcah0

lots of good information including

the perfect blend of ground beef (he prefers a mix of brisket, sirloin and short rib)

why it's best to use a smaller pan

preferred toppings.....er bottomings?

technique on steaming the bun

a different way to cut onion for burgers


I found it interesting. what do you think goes into a perfect burger? for me it's a proper party to bun ratio, minimal toppings (2 or 3) and save the ketchup for your French fries

http://i1121.photobucket.com/albums/l520/smokeninjabbq/2015-06-28%2019.41.09_zpsjwa9er1z.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/2015-06-28%2019.41.09_zpsjwa9er1z.jpg.html)

PatAttack
03-20-2019, 06:34 AM
I'll have two, please and thank you.

BuffaloDave
03-20-2019, 06:51 AM
For me a perfect burger has to be juicy with some crispyness on the outside. Bun has to be soft (The Big Marty is my go to), cheese, pickles, some kind of special sauce. Sometimes bacon but minimal toppings for me- ppl go overboard on the toppings.

Norm
03-20-2019, 06:54 AM
You had me right until the ketchup part!

ModelMaker
03-20-2019, 07:34 AM
I make 5oz patties and keep them thin, poke a finger hole in the middle dust with SPG then on the grill.
Drop a slice cheddar after the flip.
Butter a soft bun, add a thin slice of onion, that's it, I want to taste meat.
Ed