If you are into hunger inducing articles (with slide shows) on some of the celebrity crafted burgers being plated by venerable fine dining chefs, follow the link and read the WSJ story on the current chapter in the evolution of the once mundane burger.
The major tip was one we already know at Smart Kitchen–the dirty little secret to flavor is that fat tastes good. Some of the tasty creations profiled derived up to 30% of their calories from exotic fats, like custom blended ground rib & brisket meat, or from more common fats like oils and butters. Compared to super market ground beef, which can be as low as 8% fat, these cadillacs are ringers for good taste. But they can have Cadillac prices too, like $30 or more for a burger at Hubert Keller’s Burger Bar in Las Vegas.
At Smart Kitchen, we teach how to cook online and think you can make a lot of fancy burgers at home for the same $30. Some tips from our reading of the article include, grind your own cuts of meat by cubing them and then pulsing them in a food processor, add in your own preferred fats & flavors, cook with fats & Aromatics together in a very hot skillet, and skip the Kobe (or American Wagyu) beef for your burgers. Ground and chopped, the pricey marbled beef’s distinct and subtle taste can be lost, or over powered by the rest of the cast. Save the good stuff to be enjoyed straight as a steak. Oh and last, as Hubert Keller puts it, “there is a lot of hype,” no sorry that is my quote. Hubert is quoted as saying “You’re creating a story. And people love to hear stories.”