BA Test Kitchen Answers 19 Common Burger Questions | Bon Appétit

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s. I love the burgers. Burgers are part of this. What is the best percentage of fat in a burger mix? 80/ 20 I think 80/20 80/20 80/20 80/20 is just the percentage, so it's like 80% meat protein and 20% fat, which is enough fat to really hold the burger together. juicy, but not so much fat that it seems to me. I think I'm an 80/20 person. 80/20 is pretty standard. You see ground beef, which is what it normally is.

I've had burgers that we're pushing at 70/30. It shrinks too much. Too much bad code in the mouth. It doesn't feel good. 80. /20 ninety-ten is Julian 90 10 honestly, don't make a nice burger if you can find 25 75 well, it's special, oh yes, you can't find it very easily, but if you're very lucky 75 25 it's very village. luxury custom you just want something some kind of fat is the burger to cook it like it cooks itself and it's okay and it keeps it you know the fat gives it a lot of flavor and when it's just if it was only 99% lean meat, I mean , it would be like why is there so much emphasis on overworking meat?

What will happen if I mix it too much and it will become hard? Everything becomes a bit like... like. doughy and kind of uniform, yeah it gets a little more like inflatable bologna territory, we don't want inflatable bologna and you don't have to stress about it, just know not to sit there like you need it and like try to override the shape normal adult, we are very nice to our coach, it's just another meeting, so we like buff Patty's, we don't like Tom Patty's better seasoned burger before or after grilling it, I do it before the dancers, they both always want . cook your meat with a little salt, I mean, season it before you grow it and then after you cook it, I like it just a little, I season it in my hand, boom girl, season the other side, wouldn't you want to.

Next, because you spent all that time cooking without any seasoning, you're not extracting any flavor, yeah, what are your go-to burger toppings and condiments? I mean, I needed at least mayonnaise and ketchup, super, super, super, thinly sliced ​​white onion. that are diced not sliced ​​I don't know why because they slide out we slide up I need a special sauce like I'm going to someone else's barbecue and there's no special sauce for the burgers you make yourself, yes, and a little. of mustard on the side right where you just put this I touch mustard I like everything I like I'm you know lettuce onion I love cheddar cheese like good sharp cheddar cheese definitely not red Leicester no never Mayo most are Swiss cheese bread butter because it's lettuce is very personal very personal separate us I like kimchi and I like mayonnaise that's all I like the onions in the burger yes or no I would say in the burger but not in the burger no no nothing in the burger onions on top of the burger What is the best way to brown a homemade hamburger without it falling apart, put a little oil on the grill grates first and if it stays stuck to the grill and doesn't want to come off, wait a little I just have to leave it like that until that understand that things cook properly, although they will want to come loose on their own, take out the cast iron and I'll use a cast iron on the green, you can use a cast iron on a grill, I mean, it's a little bit like an insurance policy.

I have no desire for my burger to touch the grills. I know the best cut of meat for a burger. You can make it fancy with other cuts of meat, but at the end of the day. I feel like Chuck's is the best bang for your buck, more flavor, better fat percentage, 80/20 chuck, yes I like brown meat, it's not as cheap and is comparable to a boneless rib, I almost actually said brisket, look at the best cut of meat. is when you grind yours, how do you keep the bottoms from getting soggy? Well, who cares about bones not shooting?

Oh, you mean why in the burger composed me? Oh, in the hamburger, the hamburger must be made on a bun handed to a person who eats it. never get to the point where you have a chance to make SOG, you just have to eat them, it's a quick thing when they're done, it's time to poke holes in the meat, does it cook evenly or faster? There is so much misinformation on the Internet. It's just terrible, no, there are no embers in that, no, well, I make my big burger, I can't even say it. I think why you make flat burgers.

I don't like why my big, flat burgers shrink into small burgers when I really cook them. As you cook it, the fat melts, meaning you end up with whatever's left. First, make them bigger and flatter than you think you want because they will shrink and then be a little bit in the middle. and then they won't form this as a disk. Can you sous vide a burger and then quickly sear the outside before serving? What are these Nokias? Oh, we can stay with these questions. I mean, it's probably not bad. I don't see why not, yeah.

However, people don't do it, but why why don't we do what with that during that trip? It's difficult to discolor a burger without spending a reasonable amount of time like on the grill. I was worried that it would overcook, it seems unnecessary, but I don't see why not what's the best way to make grilled burgers that don't dry out or burn too much, so you want to cook them over medium heat and make sure it has a little fat as we mentioned before in the mixture, the burger continues to cook whenever you want. I used to do it, I usually do it a little less because I feel like people always end up, yeah, smashed burger on the grill, put your cast on.

Grill them so they basically brown in their own fat, but you'll still get the smoke coming off the grill if you have a gas grill and you're not really benefiting from that smoke anyway. like one of those like Lodge griddles, like pancake griddles, right on the gas grill and just cook right on that Mona burger, yes or no, if that's what you like, what's the best way to cook a burger on the grill or fry, because you know what you're doing. re after yes, I mean, I mean, I love, I love a smash burger which is technically a fried burger, but I also love a grilled burger, you know, I mean, I'm on Team Fry.

I don't think a burger would benefit from grilling much I don't need the good brands or on a girl, even if I'm collecting charcoal I like it more or less, I would like a flat steel poncho, you get real direct contact and you get a little bit of Cortex. I really like it. I agree on the best method to cover a burger so it doesn't take away from the fun. I think this question is about the ingredients sliding on the ice, that's a problem. Oh, in terms of when you pick it up and it wants to fall off the back, I didn't really have any problems, I guess don't overdo it, you can get a little slippery with the lettuce and some chopped onions in the yellow catchers there were all kinds of culture actually, yeah, it creates them, trying it like that creates interaction if your burger is like these, you want to have a bun that's at least on the same side, the waist or the elite will be here if you have to have like a spike through it, you know, like a metal skewer or a wooden skewer, yeah you know if that's what it's going to take to keep that burger on the bun, like I say fair play okay I think you need to think about not putting too wet slippery things next to it . each other I want to put special sauce on it and Dumbo just gets bigger, I do it and some of it will come out with that part of the joy are you eating a burger the next best time to add cheese to the burger after the first one? flip like when you realize if you're a flattened burger, you're going to add the cheese right when it flips because it's not going to spend much longer on the grill if you're making a thick burger.

I cooked my thick burgers by constantly flipping them is interesting, so I wouldn't add the cheese until about a minute before they're done, yeah, or if you're cooking on a flat surface or in a poncho or something, you cover a small bowl, but before to make a splash of water, very quickly, a little steam that melts. Oh, get it out of here, but someone make this center thinner or not. I guess I don't normally do that, don't think about it too much if you're making larger burgers. I think so. It's starting to make a difference because no one really wants a burger that, you know, starts out like this and then shrinks like this and all of a sudden it's that thick cheeseburger, how do I put it on the burger, not a burger, yeah, I think You have to be reasonable in terms of how much cheese you put inside that thing, it's going to melt, it's going to be there, it's going to be amazing, so don't try to fit like four slices, all I'm doing with this is like cooking as soon as at temperature, hey, you're putting, you know, we're not going to pay the price, what's your favorite veggie burger, uh?

Brooks Headley's superiority burger recipe is very difficult, but the reward is worth it or Chris Morocco's. to the bone Appetite, it's fantastic. We can all agree on that. I hope you have been helpful. Those are our answers to all his questions about hamburgers, one of the excellent foods. They are tasty foods. I really love them. In the summer, hamburgers are eaten more. hamburgers eat less hamburgers what your body needs hamburger mix you know I spent two years at Shake Shack Many nights I came home covered in beef fat in the air, so I have to be in a good mood