All the way to Flavor town!
/ sorry
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Baby didn’t get his nap today.
He’s no fun, he fell right over.
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Burgers should be pan seared and finished in the oven.
Same as steak.
Y’all can do what you want, but I’ll keep doing it the right way at my place.
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It’s not the 1980s anymore. DC isn’t in awe of the NYC culinary establishment anymore. Momofuko came here with the idea that we’d all be in awe of it, and we weren’t.
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I’ve done steak that way (and it’s the best) , but I never thought of doing burgers that way.
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Burgers are too fast for that fuss.
Fire. Grease. Smoke. Period.
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Taste the meat, not the heat.
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“The success rate of the griddle is better than the grill, and also there’s no clean up, you have nothing to worry about.”
I guess if I had dishwashers to clean up after me, that’d be true.
I only eat burgers off the grill. I wouldn’t fry one indoors, it stinks up the whole house for days. And it’s a hella mess.
But I know my grill. Burger 3/4" thick, grill on full power, 3 minutes on one side, flip, 2 minutes, then but cheese on and put the rolls on the low burner. One minute later, off the grill onto the bun, three minutes later into my mouth hole. Dressed with dill relish and mustard, or bacon jam.
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Well, sure, if you leave it directly over the coals too long.
More flavor than gas, more convenient than wood. YMMV.
You mean the caramelization?
You want that, just not to excess. Put that beer down & pay attention…
Bullshit.
I don’t cover the whole bottom of the grill with charcoal… maybe 1/3 at most.
Sear the patties on both sides over the charcoal, put 'em on the ‘cool’ side until about 1/2 covered. Then put the lid on, go make another batch of patties, then flip & rotate the patties on the grill. Have a beer or two, or until they are done to your liking.
Yeah, but who cares.
It’s a cookout, not a Dining Experience.
Oh really.
Damned if I’m gonna eat a burger at your place, then.
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Grilling outside means you’re not heating up an air conditioned space, and you’re outside. It’s a bit like camping, but less packing and no driving. It’s harder to make an exquisite burger on a grill, but it’s not that hard to bang out a perfectly cromulent burger that satisfies me.
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I’ve become a fan of the smashburger style of burger. It’s fast, and it’s pretty hard to fuck up. You definitely can’t do that on a grill. But I’m perfectly happy making mine indoors in a pan.
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On the topic of making flavourful burgers, I will take what Guy Ramsay Fieri has to say on the topic 9 out 10 times over whoever this is Momofuku chef person.
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Heresy!
Guga has entered the chat:
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Just like with steak, the reverse sear can be done effectively inside the kitchen…or outside. A properly grilled burger can be done on a charcoal grill with indirect heat first and a quick sear right over the coals.
This is frankly the only reason I still have a traditional grill, vs a lower temp pellet smoker.
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For smash burgers sure, but for thicker burgers cooked just below temp on indirect heat then seared… dunno if a flattop can compete. Happy to judge a blind taste test if anyone’s hosting
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That’s what we do when our self-control snaps and we need MEAT. Mixing the juices with a little clarified butter and seasoning only with salt (a la Peter Luger’s Steak House trick) and pouring back onto the burger and letting it sit for a bit yields a burger worthy of Samuel Jackson. Note that when shaping our burgers, we never squish them into super-hard hocky pucks. We gently shape them to leave cracks and crevices for the hot fat juices to travel through as they cook up. Tasty and much more tender.
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That’s allegedly a Peter Luger Steak House trick.
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In objective sear vs reverse sear tests, reverse sear wins.
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Broil then sear?
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My brain in this thread:
As for my opinion on the subject, the care taken by the chef is way more important than the technique.
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