And how to get the absolute best burger experience instead.
, from rare to well-done, burgers can be cooked to different temperatures, with each rung affecting the final product in different ways.
Unlike most fast-food burgers, which tend to entail thinner patties cooked to uniform temperatures, burgers at full-service restaurants are often where customers are asked how they'd like their burger cooked — and the answer is sure to make all the difference., be it a chain or a chef-driven concept utilizing the highest quality ingredients available, the temperature at which a burger is cooked is inevitably going to leave the ultimate impression.
According to Harmon, ordering rare or medium-rare is simply superior."The meat is moist, and you can get that fatty melt-in-your-mouth texture that I love. As far as flavor, you can actually taste the quality of the beef or meat you're using." At Clinton Hall, Harmon opts for a good ol' fashioned smash burger , and he likes an 80/20 meat-to-fat ratio, as the fat lends to the flavor. And cooking said burger beyond medium runs the risk of diminishing that flavor.restaurants in Minneapolis and St. Paul have a following for their Parlor Burgers, concurs."When you order a well-done thick burger, it will be charred on the outside and dry and crumbly on the inside and that sounds like no burger that I want to eat," he says.
"Customers think the meat isn't cooked, because when the meat is ground, it can tend to have more color, and the idea of seeing blood freaks them out," says Harmon about some customers' instinctive aversions to anything cooked less than medium."Usually, they're used to meat being a solid texture, which is not the case for most burgers."
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