But, I'd be remiss if I didn't give you a few bullet points about burger-related items that I've been mulling over lately:
- My buddy Brent has been working on a sauce I'd like to try - chopped caramelized onions and spicier pickles are in the mix. Sounds intriguing.
- I really want to re-visit Park Burger, Lark Burger, and probably Crave.
- Fresh, crisp iceberg lettuce is underrated
- Fat content in burgers is so crucial. PLEASE don't make burgers at home with less than 80/20 beef.
- I don't want In-n-Out to come to Denver. It'd ruin the novelty for me. Like when Krispy Kreme Doughnuts arrived -- so cool for about a month, and now nobody cares.
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ReplyDeleteBen can you give me some advice on how to form patties? I have a hard time on getting them to stick together as I am making them. Also, you are waaaaay off in comparing In-n-Out to having Krispy Kreme. Nobody cared about Krispy Kreme because they all discovered they made an awful airy donut that is just plain bad once the novelty wears off.
ReplyDeleteI lived by In-n-Out for 9 years in Las Vegas and never grew tired of having awesome hamburgers there, with fresh fries, and incredible milkshakes. In-n-Out is not a fraud like Krispy Kreme.
Ryan, great observations. In-n-Out is clearly superior to Krispy Kreme. There's just a part of me that likes that In-n-Out is not here in Denver, as it keeps it extra special to me. That being said, I'm sure I'd eat there a lot if I were here.
ReplyDeleteFor your patties, make sure you are using higher fat content beef. At least 20% fat, as that fat is what helps the beef stick together. Form them while the beef is cold, but don't pack them too tightly. If the patty crumbles a bit when cooking or eating, that's okay! You want that beef oxygenated! Also, don't salt the beef beforehand. Only salt after the patties are formed.
I think cold, higher fat content beef will help a lot! Let me know how it goes.