Summary:
In this video, a professional restaurant chef shares 10 tips for making the perfect burger. The tips cover various aspects of burger preparation, including choosing the right beef with a good fat content, grinding your own beef, forming the burger patty to the right size, seasoning ingredients like onions and tomatoes, making homemade mayonnaise, toasting the bun with clarified butter, and balancing fat and acid for a well-rounded flavor experience. The chef also mentions using Made In Cookware's carbon steel griddle for cooking the burgers, highlighting its professional quality for home cooks. These tips aim to help viewers elevate their burger-making skills and create a delicious, restaurant-quality burger.
Sure, here are the key facts extracted from the text:
1. The author has a 20-year career as a professional restaurant chef.
2. The author recommends using beef with good fat content, preferably 80/20 (fat/lean).
3. Grinding your own beef is the author's preferred method for making burgers.
4. The author suggests using various cuts of meat for grinding, such as tri-tip, chuck roast, and top sirloin.
5. Chuck roast is recommended as a cost-effective cut for grinding.
6. The author advises slicing the beef into pieces and grinding it.
7. It's important to keep the beef cold while grinding.
8. Forming the beef patty should involve making it larger than the bun to account for shrinkage.
9. Dimpling the middle of the patty is crucial to prevent it from turning into a meatball.
10. Soaking raw onions in ice water for 15 minutes reduces their harshness and makes them crispy.
11. Butter lettuce is recommended for adding crunch to the burger.
12. Seasoning tomatoes should be done right before adding them to the burger.
13. Making homemade mayonnaise is encouraged for enhancing the burger's flavor.
14. Clarified butter is suggested for toasting the bun.
15. The balance of fat and acid is crucial in designing a delicious burger.
16. Seasoning the burger with salt and pepper should be done just before cooking.