Subj : Atk 2
To   : SEAN DENNIS
From : JIM WELLER
Date : Sun Jul 10 2022 13:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The World's Best Single Burger Pt 2
 Categories: Beef, Groundmeat, Sandwiches
      Yield: 1 Serving
 
           Hamburgers
 
  But there's a problem! In order to brown and crisp properly, those
  raged bits need to be exposed to temperatures well in excess of 400
  F. And what's more, they need to be evenly exposed to that heat,
  lest the outermost raged edges burn before the rest can follow suit.
  
  On a normal griddle or large saute pan, this is an impossible task.
  The rendering beef fat leaks out of the patties and drains away.
  Only the bits in direct contact with the surface will crisp up
  properly. That's why smashed-style burger joints like the Shake
  Shack do what they do: Even though smashing the bottom of the patty
  into a flat plane reduces surface area for crisping, they need to do
  it in order maximize griddle contact.
  
  At home, we fortunately have more options. One of the side effects
  of cooking burgers for myself is that I often want to cook just one,
  so I whip out the small, eight-inch skillet. It was a happy
  discovery one day when I noticed that when cooking a burger with a
  high fat content, a good 1/8th to 1/4 inch of rendered beef fat
  collects at the bottom of the pan, essentially deep-frying the
  entire lower half of the patty in its own fat.
  
  Couple this with the super-loosely-packed ground beef, and you've
  got prime breeding grounds for crispy, crunchy, deep brown beef
  bits, the best parts of the burger.
  
  The Cheese and the Bun Classic yellow American is the way to go
  here. It's custom-made for dripping and oozing into the nooks and
  crannies formed by this patty. Even before the burger comes out of
  the pan, you can see the magic of the cheese at work: Like liquid
  hot magma, it finds every possible crack and crevice in the burger's
  surface, coating it in a layer of gooey, salty cheesiness.
  
  As for the bun, you can go with a Martin's potato roll, but in this
  case I actually prefer the innocuous squishiness of a regular soft
  white burger bun from Arnold. Pickles and onions are fine but
  completely unnecessary. Skip the ketchup, mustard, or mayo entirely.
  With beef this crispy and beefy, you don't need anything to get in
  the way of the flavor.
  
  Posted: by J. Kenji Lopez-Alt
  
  From: Serious Eats
 
MMMMM
         
Cheers

Jim


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