Recently our founder Zan Kaufman, was interviewed by Mob Kitchen to give tips for making a good burger at home.
You want your blend to have at least 25% fat and the beef to be at least 30 days-aged,” says Zan, “if you go to the butcher and ask for aged beef and get 75% chuck and 25% other cuts, it is going to be pretty tasty. Experiment. That’s the fun part about making a burger. Most importantly, don’t put seasoning into the beef mix. Rather, season each side just before cooking.
“Weigh out 113g balls of the beef, roll them into balls and put them in the fridge. When it is time to cook, take the balls out of the fridge and place them on a chopping board. Then take another chopping board, and press down each patty so it is about a quarter of its original thickness. Season each side with a heavy sprinkling of salt and then fry in a hot dry frying pan for 2 min each side. Don't forget to open the windows and turn on the extractor!”
“The wrong sauce can kill a good burger, “ says Zan, “the sauce needs to make sense with beef."
Burger Sauce Recipe
20g American mustard
Spread evenly on a toasted top and bottom bun.
Read the full article here.