BA Test Kitchen Answers 19 Common Burger Questions
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Date: 2019-10-25
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Comments and reviews: 10
Fernando Cabrera
Onion, or it's not a burger. I normally prefer my raw onion to be thinly sliced, but on a burger, I want thick onion rings. It has to be raw onion, though I've had very lightly grilled ones that worked. Then lettuce under the bun so it won't get soggy (I get it, like ramen, a burger should be eaten right after it's been assembled, but in real life when you're making burgers at home for your friends beers are going to be involved, so why not put a piece of romaine or iceberg on the bottom) It takes no extra time and gives you 10-15 mins of protection from soggy bun. Finally, tomato. I prefer a pickle on the side, that I can take a bite of from time to time, as needed, depending on how acidic the tomatoes are and the % of fat of the patty. No cheese; I think it usually overwhelms the pure beef taste. But people put cheese on salads, so to each their own.
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Onion, or it's not a burger. I normally prefer my raw onion to be thinly sliced, but on a burger, I want thick onion rings. It has to be raw onion, though I've had very lightly grilled ones that worked. Then lettuce under the bun so it won't get soggy (I get it, like ramen, a burger should be eaten right after it's been assembled, but in real life when you're making burgers at home for your friends beers are going to be involved, so why not put a piece of romaine or iceberg on the bottom) It takes no extra time and gives you 10-15 mins of protection from soggy bun. Finally, tomato. I prefer a pickle on the side, that I can take a bite of from time to time, as needed, depending on how acidic the tomatoes are and the % of fat of the patty. No cheese; I think it usually overwhelms the pure beef taste. But people put cheese on salads, so to each their own.
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Muhammad Ahmar
Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger
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Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger Hamburger
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Kash Andrews
I work at a burger joint in Upstate NY that uses 83/17 ground steak. It's a real peculiar mix but we press them thin and fry them hot and fast on a flat iron. The end result is a burger that's super moist but also gets a nice sear on the top. Every small town burger joint claims to have the world's greatest cheeseburger, but I think we actually might. Unless you're one of those weirdos that likes it well done, then you end up with cheesy cardboard.
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I work at a burger joint in Upstate NY that uses 83/17 ground steak. It's a real peculiar mix but we press them thin and fry them hot and fast on a flat iron. The end result is a burger that's super moist but also gets a nice sear on the top. Every small town burger joint claims to have the world's greatest cheeseburger, but I think we actually might. Unless you're one of those weirdos that likes it well done, then you end up with cheesy cardboard.
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Ashley
Ahh, let's correct the cheese IN the patty thing. It's called a Jucy Lucy and it's a very tasty Minnesotan cuisine Matt's Bar (home of the original Jucy Lucy) puts several slices of cheese in between their patties. It doesn't spew out while cooking, like they say in the video. Google search how to make a Jucy Lucy. You will thank me later.
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Ahh, let's correct the cheese IN the patty thing. It's called a Jucy Lucy and it's a very tasty Minnesotan cuisine Matt's Bar (home of the original Jucy Lucy) puts several slices of cheese in between their patties. It doesn't spew out while cooking, like they say in the video. Google search how to make a Jucy Lucy. You will thank me later.
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cole ache
This sounds cursed as a burger topping and just a topping in general but hear me out: 3 tbsp cactus jam with 1 tbsp ground coffee beans and 1-2 tsp shredded habaneros to taste, or fresnos for the less spicy inclinedCactus jam captures a lot of the heat from the habanero, which the leftover mildly fruity flavor compliments the coffee.
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This sounds cursed as a burger topping and just a topping in general but hear me out: 3 tbsp cactus jam with 1 tbsp ground coffee beans and 1-2 tsp shredded habaneros to taste, or fresnos for the less spicy inclinedCactus jam captures a lot of the heat from the habanero, which the leftover mildly fruity flavor compliments the coffee.
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Doul
for the soggy buns gang: - toast the inside of the buns until golden in your pan using the fat rendered after cooking the patty (lower the heat)- meanwhile your meat is resting so it's going to retain its juices better (no effort)- put your lettuce and/or onions between the bread and the meat when you build it (minimal effort)
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for the soggy buns gang: - toast the inside of the buns until golden in your pan using the fat rendered after cooking the patty (lower the heat)- meanwhile your meat is resting so it's going to retain its juices better (no effort)- put your lettuce and/or onions between the bread and the meat when you build it (minimal effort)
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honey day
BA's staff is so knowledgable and nonjudgemental. They always know that everyone starts somewhere, and that everyone has their own preferences, but they also give wonderful advice and cater to people who can cook on all levels. Plus they're all so pleasant and kind: , ) Keep doing you, BA
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BA's staff is so knowledgable and nonjudgemental. They always know that everyone starts somewhere, and that everyone has their own preferences, but they also give wonderful advice and cater to people who can cook on all levels. Plus they're all so pleasant and kind: , ) Keep doing you, BA
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Glenn Zanotti
I cook sous vide a lot, and have not found any advantage to cooking a burger sous vide. I get better results on my outdoor grill -- preferably charcoal, but if I'm feeling lazy, my gas grill is still better than sous vide and sear. Just my own subjective observations.
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I cook sous vide a lot, and have not found any advantage to cooking a burger sous vide. I get better results on my outdoor grill -- preferably charcoal, but if I'm feeling lazy, my gas grill is still better than sous vide and sear. Just my own subjective observations.
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lefr8
I don't know how best to reply. I wish we could shoot a burger vid at my beef farm. I will say, What's your favorite vegetarian burger? ; the answer is NONE. Veg patties aren't burgers. They're sandwiches. God Bless. Don't go calling it a burger.
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I don't know how best to reply. I wish we could shoot a burger vid at my beef farm. I will say, What's your favorite vegetarian burger? ; the answer is NONE. Veg patties aren't burgers. They're sandwiches. God Bless. Don't go calling it a burger.
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Ian Cryar
oh and down here it's dressed or not dressed which is lettuce, tomato, onion, mayo and mustard and maybe pickles depending on the place (also used with po boys and just about every other kind of sandwich) and I'm a dressed kind of guy.
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oh and down here it's dressed or not dressed which is lettuce, tomato, onion, mayo and mustard and maybe pickles depending on the place (also used with po boys and just about every other kind of sandwich) and I'm a dressed kind of guy.
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