Spike Mendelsohn, rock star chef of D.C.’s Good Stuff Eatery (and of Top Chef fame), shared a few key burger-making pointers at a Philly event on August 7.
- Choose your meat. At Good Stuff, Mendelsohn makes his burgers out of short rib, chuck and brisket.
- Season ground meat mixture with salt, pepper and any other herbs and seasonings, then wrap patties in wax paper so ingredients can mesh together.
- Let meat rest at room temperature to ensure more even cooking. A too-frigid patty can mess with that perfectly pink center.
- Don’t press patties while they’re cooking—it only squeezes out precious juices, and why would you want to do that?Cook burgers several minutes. Flip, then cook a few minutes more.
- Remove from the grill a few minutes before they’re done and place on a metal sheet to rest for five minutes. This lets impurities drain off without leaving a soggy bun.
- Return the burgers to the grill.
- Perfect the order. If you’re topping burgers with cheese and bacon, lay the bacon on top of the patty then top with cheese, then cover for a few minutes. This melts the cheese into the bacon and the patty, essentially fusing them together.