

The Secrets to Making the Perfect Burger
Jun 30, 2021
Chef Chris Kronner, author of "A Burger to Believe In," shares his decade-long quest to craft the perfect burger. He reveals the secrets behind selecting the best beef, the benefits of dry aging, and how to shape the ideal patty. Chris dispels common myths about burger toppings and bun choices while contemplating the burger and fries pairing debate. He even shares his favorite fast food burger chain! Tune in for a delicious dive into the gourmet world of burgers.
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Freshly Ground Beef
- Use freshly ground beef for the best burgers, preferably from a butcher.
- Avoid pre-packaged ground beef, as it contains excess water and is often finely ground, resulting in poor texture.
Fat Percentage
- Aim for 20-30% fat content for grilled burgers.
- If cooking on a griddle, you can go up to 40% fat, like in Chris Kronner's cheeseburger.
Doneness
- Chris Kronner recommends serving dry-aged, coarsely ground burgers rare.
- This maximizes the flavor and tender texture, especially with a good sear.