I'm not drooling, you are.
As grilling season creeps closer and closer, I’ve been wondering just why it is that takeaway burgers, and burgers from restaurants, taste so much better than my DIY attempts.
“Smear the centre first and the edges a little to create that little lattice texture. Cook it ’til the burger’s like 75% done,” he added, revealing he’d placed sliced onions on the top side of the burger, “and then when you flip it it should look like a leather crust.” After that, give it about 45 seconds on the other side before topping it with the pan-cooked onions and American cheese. “I like this on a potato roll with some butter and pickles,”enthusiasts to forget, it’s the idea that all American cheese is always bad. American cheese has its place, and that place is on a burger.
In case you think I’m some obstinate Philistine, science has my back: the cheese contains sodium citrate, “an extremely common emulsifying salt that is used to keep the cheese creamy as it melts,”; “It’s thanks to this little molecule that American cheese won’t break, instead staying glossy and gooey no matter how much you seem to heat it and cool it down.
“If you’re using good beef you want that flavour to shine, and processed cheese is the perfect complement,”So there we have it ― the secret to restaurant-grade burgers is a good meat mix, a heavy press, perfect timing, and American cheese.Sign up and we'll email you a daily dose of lifestyle stories, covering sex, relationships, health, wellness, money, and green living.
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