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