the perfect burger.. just a burger? buns condiments meat bun (test) condiments (review) topics

THE PERFECT BURGER.

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JUST A BURGER?

BUNS

CONDIMENTS

MEAT

BUN (test)

CONDIMENTS (review)

TOPICS

BUNS SESAME SEED BUTTER (INSIDE) BOTH BUNS

PLACE ON GRIDDLEAPPLY CONSISTENT PRESSURE

NOW GET YOUR SPATULA OR SHEET!

CONDIMENTSRATIO, RATIO, RATIO!

SHREDDED LETTUCETOMATO (2 THIN SLICES)ONION (THIN SLICES)

CHEESE?

CHEESEYOUR CHOICES:

OR

CHEESEAMERICAN

PRO: MELTINGCON: NOT AS FLAVORFUL

CHEDDARPRO: FLAVORCON: INCONSISTENT SIZE &

MELTING

SPECIAL SAUCE!Ralph’s Special Sauce: (order of amount) MayoKetchupSweet relish (+ cornichons)Red onionWorcestershire sauceGarlic powerOnion powderHot sauce

A WORD ABOUTCONDIMENTS... SPECIAL SAUCE REPLACES KETCHUP + MUSTARD

LETTUCE & SPECIAL SAUCE ON BOTH BUNS

TOMATO + ONIONS ON TOP OF MEAT

THE MEATGROUND BEEF CHUCK

(20% FAT) “THINK OF GREASE AS A CONDIMENT ITSELF” - george motz, Hamburger America

DINER: 3-4 OUNCESPUB: 6-7 OUNCES

PRO TIPS30% FAT?

THINGS HAPPEN.

BAD THINGS.

SHRINKAGE...

-MICHAEL SYMON

COOKING THE MEAT1. CAST IRON SKILLET (375 degrees)

2. SMASH EARLY & FIRMLY30 SEC.

3. LEAVE NO CRUST BEHINDTHE MAILLARD REATION

SEASON BOTH SIDES OF PATTY& COOK 4-5 MIN. PER SIDE.(160 degree internal temp)

REVIEWSKILLET - 375 deg.BUNS - BUTTERED & PRESSEDSAUCE/LETTUCE ON BOTHCHEESE - AMERICAN/CHEDDARGROUND BEEF CHUCK3 RULES OF COOKINGTIME (8-9) & TEMP (160)