Burgers sound easy to whip up in theory: Just plop ‘em on a pan and wait, right?
What are the secret tricks that chefs use to make restaurant burgers that are so much better?
They responded with a variety of answers from special equipment to secret seasonings.
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From adding a touch of unexpected flavor (liquid smoke, anyone?)
He recommends getting ground beef that is 80% lean and 20% fat.
Besides fat content, it’s important to also remember that not all ground beef is made equally.
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If you have a local butcher willing to do this with you, see to it to stock up.
Get a patty press
Want perfectly formed burgers each time?
Pick up a patty press.
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The patty’s thickness should also be the same throughout.
“An 8-ounce or two very thin 4-ounce patties are standard,” he adds.
“This helps keep the patty together while cooking.”
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Know when to flip
Experts agree that you should only flip patties once when cooking burgers.
“The approximate total grilling time will be eight to 10 minutes on direct medium-high heat-turning.”
Season everything
If you think only burger patties should be seasoned, think again.
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“Season everything!”
“This can result in a less flavorful dining experience.”
Chef Jumoke Jacksonalso notes that temperature is key.
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Also, confirm that your meat isn’t ice-cold.
“It won’t perform well when it hits the heat,” says Jackson.
A great example of an expertly-constructed burger is the Guinness Burger at John Martin’s.
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“And I don’t mean the ones in the jar,” Toups says.
Add a touch of smoke
An unexpected flavorsmokecan easily elevate any ho-hum burger.
For example, smoked sea salt and liquid smoke work great.
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“Just remember that a little goes a long way,” says Payleitner.
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