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.
30:24
forum Ask episode
web_stories AI Snips
view_agenda Chapters
menu_book Books
auto_awesome Transcript
info_circle Episode notes
volunteer_activism ADVICE
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.
volunteer_activism ADVICE
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.
volunteer_activism ADVICE
Doneness
Chris Kronner recommends serving dry-aged, coarsely ground burgers rare.
This maximizes the flavor and tender texture, especially with a good sear.
Get the Snipd Podcast app to discover more snips from this episode
In 'A Burger to Believe In: Recipes and Fundamentals', Chris Kronner shares his expertise in crafting the perfect burger. The book provides a comprehensive guide to burger-making, covering both recipes and essential techniques. Kronner's experience in renowned kitchens like Slow Club, Serpentine, and Bar Tartine informs his approach to elevating this classic dish.
When Chris Kronner took his first head chef position at an upscale restaurant, he inherited a menu which featured a popular burger. At first he resented having to hold onto it. But then he began to wonder, and be captured by, how he might experiment with and elevate this sandwich standby. Thus began a decade-long obsession with creating the perfect, mouth-wateringly tasty burger.
In his new book,A Burger to Believe In: Recipes and Fundamentals, Chris shares how he turned what he learned in his quixotic quest into the Bay Area's famous Kronnerburger, as well as accessible tips that can be used by the average backyard chef to level up their burger game. Chris shares some of those tips today on the show, beginning with the best kind of beef chuck to use in your burgers and why the method you use to cook your burgers should vary depending on their fat content. We then get into why Chris likes to use dry aged beef in his burgers, and how you can make your own in the kind of mini fridge you’d keep in a dorm room. From there we delve into the optimal size and shape of the patty, Chris' surprising pick for buns, the ideal proportionality of toppings, and Chris' take on the desirability of putting ketchup on your burger. We also get into our mutually conflicted feelings about pairing one’s burger with French fries, and, if you need to get your burger fix on the run, what fast food chain Chris thinks has the best burgers.
The Art of Manliness 