How To Cook A Hand-Cut Burger

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Oakland’s burger master Chris Kronner shares his burger philosophy in his debut cookbook, A Burger To Believe In. Complete with classic recipes, dishes from collaborators like Bar Tartine, a chicken wing salad and a short story from Harold McGee, this book is one for the truest and quirkiest of burger lovers. When you’re craving burgers but don’t have a meat grinder at home, opt for this hand-cut burger recipe.

No grinder? No problem. My friend Michael Black, a San Francisco sushi chef, once told me that the only burger worth eating is the one you cut by hand. A hand-cut burger is a nice option for a smaller group, or a sophisticated dinner party where you can sing the praises of beef tallow. This recipe magically turns a single steak into dinner for four.

Reprinted with permission from A Burger To Believe In





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