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Messy Burger Experiment

Originally published at BunkBlog. You can comment here or there.

Although I consider myself a West Coast guy, somehow I’ve always made and most appreciated East Coast style, thick hearty flame-grilled burgers.  These meat bombs require a little attention to ensure they get seared on the outside yet don’t have a cold uncooked center – a combination of direct and indirect heat and a lot of watching.  Patience is a virtue.

I recently came across the Burger Lab on Serious Eats, and was inspired to duplicate Kenji’s Double-Double clone.  Tonight was burger night. I’ve got to say, I’ve never made such THIN burgers before. It’s a different approach, requiring not patience but a quick spatula. I’m sure they could have burned very easily. I put together some blanched and double-fried potatoes to go with the burgers, and we ate them so quickly there is no photographic evidence – sorry.

We learned very quickly the reason for the paper wrappers at In-N-Out; those things want to disintegrate and drip all over the place.  Kat and Alex agreed that they were amazingly yummy and almost replace going to In-N-Out. The dogs wanted to know why we don’t make them burgers and fries.

I highly recommend reading through some of Kenji’s posts – that man is obsessive about his food, particularly burgers.



( 2 comments — Leave a comment )
(Deleted comment)
Sep. 29th, 2010 01:54 am (UTC)
He's got some great food porn shots, eh?
Sep. 29th, 2010 02:55 am (UTC)
I didn't use his recipe, but found one somewhere else and added my own touches. I wanted to be authentic, and it came close. But I have to admit, this guy went out of his way on the meat and the onions.
( 2 comments — Leave a comment )