THE PERFECT BURGER.. JUST A BURGER? BUNS CONDIMENTS MEAT BUN (test) CONDIMENTS (review) TOPICS.

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Presentation transcript:

THE PERFECT BURGER.

JUST A BURGER?

BUNS CONDIMENTS MEAT BUN (test) CONDIMENTS (review) TOPICS

BUNS SESAME SEED BUTTER (INSIDE) BOTH BUNS PLACE ON GRIDDLE APPLY CONSISTENT PRESSURE NOW GET YOUR SPATULA OR SHEET!

CONDIMENTS RATIO, RATIO, RATIO! SHREDDED LETTUCE TOMATO (2 THIN SLICES) ONION (THIN SLICES) CHEESE?

CHEESE YOUR CHOICES: OR

CHEESE AMERICAN PRO: MELTING CON: NOT AS FLAVORFUL CHEDDAR PRO: FLAVOR CON: INCONSISTENT SIZE & MELTING

SPECIAL SAUCE! Ralph’s Special Sauce: (order of amount) Mayo Ketchup Sweet relish (+ cornichons) Red onion Worcestershire sauce Garlic power Onion powder Hot sauce

A WORD ABOUT CONDIMENTS... SPECIAL SAUCE REPLACES KETCHUP + MUSTARD LETTUCE & SPECIAL SAUCE ON BOTH BUNS TOMATO + ONIONS ON TOP OF MEAT

THE MEAT GROUND BEEF CHUCK (20% FAT) “THINK OF GREASE AS A CONDIMENT ITSELF” - george motz, Hamburger America DINER: 3-4 OUNCES PUB: 6-7 OUNCES

PRO TIPS 30% FAT? THINGS HAPPEN. BAD THINGS. SHRINKAGE... -MICHAEL SYMON

COOKING THE MEAT 1. CAST IRON SKILLET (375 degrees) 2. SMASH EARLY & FIRMLY 30 SEC. 3. LEAVE NO CRUST BEHIND THE MAILLARD REATION

SEASON BOTH SIDES OF PATTY & COOK 4-5 MIN. PER SIDE. (160 degree internal temp)

REVIEW SKILLET deg. BUNS - BUTTERED & PRESSED SAUCE/LETTUCE ON BOTH CHEESE - AMERICAN/CHEDDAR GROUND BEEF CHUCK 3 RULES OF COOKING TIME (8-9) & TEMP (160)