One Thing Should Never Do To Your Hamburgers – Like a steak, doneness is what can make or break a burger. Working on the same scale as steaks, from rare to well done, burgers can be cooked at a variety of temperatures, with each step having a different effect on the final product.
Unlike most fast-food burgers, which tend to consist of thinner patties cooked to the same temperature, burger joints at full-service restaurants often ask customers how they want their burger cooked—and the answer really matters.
One Thing Should Never Do To Your Hamburgers
Regardless of the caliber of burger, whether it’s a chain or a chef concept that uses the highest ingredients available, the temperature at which the burger is cooked will inevitably leave the ultimate impression.
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The point is, it doesn’t matter whether or not the restaurant buys prime grass-fed beef from a boogie ranch in Idaho; if the top quality product is cooked incorrectly – or for too long – it will inevitably spoil it. That’s why a well-made burger cooked longer (often too long) is a risky order best avoided. Unless you like the chewy taste of charcoal briquettes.
Opinions about temperature and pink aside, the basic science behind this boils down to the fact that the hotter a hamburger patty is, the greater the difference in texture and flavor—and not in a good way. For confirmation, we asked some experienced professionals who know how well-made hamburgers are and why they are not banned from restaurants.6254a4d1642c605c54bf1cab17d50f1e
“Burgers that are done well are usually too dry, so they lose the flavor and texture of the beef—it’s like eating a hockey puck,” says Daryl Harmon, executive chef at Clinton Hall, a popular five-seat brasserie in New York. – York. Oh, and he just happens to be the winner of the Food Network’s Burger Bash, so he knows his stuff.
According to Harmon, it’s simply better to order rare or medium rare. “The meat is moist and you can get a thick, melt-in-your-mouth texture, which I love. Flavor-wise, you can really taste the quality of the meat or the meat you’re using.”
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At Clinton Hall, Harmon opts for a good old-fashioned smash burger (“I like a smash burger because it gets a good crust on the outside and still has that juicy flavor in the middle that you can only get from medium/medium heat”), and he likes a relationship between meat and fat at 80/20 because the fat adds flavor, and cooking the burger over medium risks reducing that flavor.
Mike DeCamp, whose Parlor restaurants in Minneapolis and St. Paul has a Parlor Burgers following, agree. “If you order a well-done fatty burger, it’s going to be charred on the outside and dry and crumbly on the inside, and that sounds like a burger I want to eat,” he says. “When it’s cooked to 165 degrees on the inside, you’ve cooked all the joy out of what was once an enjoyable dining experience. There’s nothing to be afraid of when it comes to good quality beef, and once you find a place that makes a big, fat burger, do yourself a favor, eat a little and get it medium-rare.’
“Customers think the meat is undercooked because when the meat is shredded, it can take on more color, and the thought of seeing blood scares them,” Harmon says of some customers’ instinctive aversion to anything undercooked. . “They’re usually used to the meat having a firm texture, which is not the case with most hamburgers.”
According to Gary Hickey, executive chef at Flores Concept’s Charro Steak & Del Rey in Tucson, foodborne illness is a common reason people might be leery of rare burgers, but that’s only a problem when you’re getting burgers from a non-reputable source.
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“The Department of Health has long argued that undercooked proteins are dangerous, but frankly, undercooked proteins are only dangerous if they’ve been mishandled.” Which doesn’t bother Flores, who grinds the beef for the burgers by hand from grass-fed patties. “If you overcook your burger, you’ll lose the great feeling of a hot bun with a slice of perfectly grilled, crispy patty with a soft, juicy, melting center.”
Tom Holland, owner of A&B Restaurants in Boston, which includes A&B Burgers and A&B Kitchen, echoes those sentiments. The restaurants are known for their award-winning burgers, and while Holland notes that it’s perfectly fine to order well-made burgers (“we’re here for our guests’ wishes, not our own”), the recommendation is still medium rare.
“Because at that temperature, the beef will retain its natural juices as well as the fat to add flavor and hold the burger,” he says. “When we test our burgers, they are always cooked to medium rare, and that’s how we create balance with additional ingredients.”
The bottom line is that cooking well-made hamburgers significantly changes the fat content, natural juices, texture and flavor. “For a burger to be well done, most of the juices will have cooked off and the fat will have melted and drained off the burger, resulting in a dry, crumbly patty.”
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As Holland reiterates — and any chef or host would reiterate — at the end of the day, the cooking temperature is entirely up to the customer, and they’re more than happy to cook a well-done patty the way they want it. Just be aware of the quality, texture and taste you sacrifice when you do.
Matt Kirouac is a travel and food writer with a culinary school degree with a passion for national parks, all things Disney, and travel restaurants. Read more about Matt When it comes to quintessential American comfort food, it doesn’t get more iconic than the good old hamburger. From fast food to upscale restaurants, this antiquated food menu comes in all sizes and flavors, from basic basics like ketchup and cheese to all manner of exotic toppings, exotic buns and frills. And there are as many opinions on burgers as there are burger options – especially among burger-loving chefs.
Just as there are certain menu items to avoid at sushi, Italian restaurants and steakhouses, there are burgers that are better to skip. Aside from the room’s big taboo (ahem, well-made burgers), this means opting for chef-created specialty burgers instead of an over-the-top menu like sink burgers, over-the-top burgers and meatless burgers. laboratories.
As head butcher at San Francisco’s Butcher Shop by Niku Steakhouse, a stalwart bastion so popular for its signature burgers that there are regular lines around it, Guy Crims knows a lot about what not to order on a burger.
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“When I go into a restaurant looking for a burger, I always ask what their most popular burger is,” he explains. “It’s also a good idea to get a signature burger without any changes, because the chef has worked to tailor the very best burger he or she could.” It’s what he calls “housekeeping,” and for the same reason, he adds, it doesn’t make sense to order a fish sandwich or a veggie burger at a place that specializes in hamburgers. “You won’t get the best that the kitchen has to offer.”
A good burger is often a matter of quality, not quantity, so David Spera, executive chef at the Hard Rock Hotel and Casino in Atlantic City, avoids exaggeration for exaggeration’s sake. “Personally, I try to stay away from the ‘kitchen sink’ burger – a hamburger that has four different meats, three cheeses and more toppings than you can remember.”
According to him, spices and fillings should complement the pie, not cover it. “A good hamburger is a game of ratios. The ratio of bread to meat, the ratio of spices to meat to bun, and so on. When everything is in balance, you have a great combination.”
Excess is also a no-no for Eric Mickle, chef of Salt & Fin at Harrah’s Southern California resort, who suggests not ordering the Kobe beef burger. “Kobe is a wagyu beef from Japan that we as chefs pay thousands of dollars for because of the beautiful marbling. When I grind the beef, I can add the fat directly to it. I don’t need a well-marbled cut of meat. for the fat. , I can add to fat as I see fit.”
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Jeremy Shigekane has similar feelings about unnecessary indulgence. As the executive chef at 100 Sails Restaurant and Bar at the Prince Waikiki Hotel explains, “I don’t order, and would never recommend, a super-sized burger that’s hard to eat just because it’s big.” As decadent toppings for pure decadence as… gold on a hamburger. “Gold on the caviar? Not bad. Gold on hamburgers? No.”
Plus, there’s the theme of veggie burgers and fake meat. With the rise of plant-based proteins and meatless burgers, it’s no surprise
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