7 Simple Ways to Make a Better Burger at Home, According to Chefs

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7 Simple Ways to Make a Better Burger at Home, According to Chefs
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7 simple ways to make a better burger at home, according to chefs:

in Seattle—six-thousand pound or otherwise—the next best thing is a cast-iron pan, says executive chef David Nichols. “Once it’s done, you just wipe it out, so it’s well seasoned,” he says.Pasquarello says to start by rolling six ounces of meat into a ball, almost like a meatball, and then use the tops of two takeout soup containers, and put the rolled meat inside to form the patty.

in Philadelphia. "Use less meat in your burgers and sauté shiitake, oyster, and cremini mushrooms, and then add Jack Daniels. Chill the mushroom blend with your beef before grilling.”After getting his first taste in New York, chef Nichols became a potato bun loyalist. “I really hate having too much bun on the burger,” he says. And these are great—they play so well with a meat-to-bun ratio, plus it holds up to a big burger. You don’t want your bun falling apart mid bite.

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