I’ve been on a big burger kick lately. Big. That’s because the bar down the street from me that just opened has the best burger in all of New York City. Not even exaggerating a bit. I got it twice last week and am going tonight.
I don’t really care what they do to make it so damn tasty, just that it is.
But in Washingtonian Magazine today, I learned of a burger trick that scares the bejesus out of me. Folding mayonnaise into the raw ground beef.
Now, I’m no mayo prude. I enjoy it on sandwiches and fries and love chicken salad. But that’s cold mayonnaise. This after cooked will be hot. Hot mayonnaise. Grrrr.
It works though.
Secret ingredient #2: Duke’s mayonnaise. The rationale: “With mayo, you’re adding moisture and adding fat. Fat that won’t melt away under heat. Mayo also stays in its fat form as it cooks.” The rationale for Duke’s: Duke’s has more egg in it than Hellman’s, making it richer and lusher. Can’t find Duke’s? Whip an egg into Hellman’s. Either way, you want to incorporate two tablespoons per pound of meat. The Burger Guru said that over the years he’s tried many different fats, from tiny cubes of mozzarella to diced gruyere to ground beef fat. “I have to make my burger stand out from 50 competitors. I have to make that first bite be—aha! I have to make people say—Oh my god! Mayo’s the best I’ve come up with. It transmits the natural flavor of the product. It doesn’t get in the way of the taste of the beef, which happens with cheeses.” Another bonus of mayo: it leaves a sheen on the meat when it’s done cooking. That sheen coats the roof of the mouth, which is a fat receptor. “That’s why Ben & Jerry’s tastes better, that high fat content. Fat helps transmit flavor. And it’s a pleasurable mouth-feel.”
Check out the 14 other tips to making the perfect burger here.
Promise the rest won’t make you go insane.