Michelin-starred chef reveals why you should NEVER put a burger on a barbecue and reveals the best way to cook it instead

Daily Mail ^ | 6/27/23 | Bridie Pearson-Jones

[Nashcash]

Nothing beats White Castle

[13foxtrot]

That’s just like, your opinion, man.

While it may be easier to ruin a burger on a charcoal BBQ than cooking it stove-top in a cast iron pan. But, if done right, charcoal fired burgers can be very tasty.

[Carriage Hill]

Ditto that; I enjoy grilling, and my burgers, steaks and vegs are great.

[Dr. Sivana]

Cleaning a griddle properly is a real chore. You do NOT want to use soap. I used a special brick and lots of towels for the grease. You also have to clean the grease trap.

When I cooked burgers at home, the broiler pan gave MUCH better results than the frying pan. No nostalgia influencing that, as I had both as a youth.

I think this chef has an unimaginative palate.

[SauronOfMordor]

I prefer making my burgers in a fry pan. Even outside.

Turn it over, put the cheese in, put a lid on to retain heat and help the cheese melt.

[from occupied ga]

I agree. Grilled is better than fried. are the Michelin chefs the ones that came up with foam - which looks and kind of tastes like it was skimmed off of dishwater

[eyedigress]

I do not agree at all. A burger is a burger.

The grill is a communication hub. If you cannot cook a burger on a grill, maybe tweak something.

Try buttered buns off the grill or roasted cucumbers.

[BradyLS]

...I mean, I’m sure there’s a better way...

[from occupied ga]

Rather than steaming your burger you should try boiling it. Probably done in England all the time.

[Doctor Congo]

The fancy chef is partly right, cooking on a grill has the immense advantage of people hanging out together around the grill enjoying the experience. You do not get that around a stove top with burgers on a griddle.

[CatOwner]

Nonsense. If you don’t know how to grill, you don’t know what you are doing. A lot of factors. Never use 80/20 ground beef. Use 90/10 (lean/fat ratio) and never use direct heat until the end. There is more but those are few of the main points.

I agree about using indirect heat until the end. Charcoal to the sides.

[MayflowerMadam]

I like to use my Cuisinart electric grill, or even bake burgers in the oven.

I’m not as good with burgers as many local restaurants, so when we want a great one, we go out.

[Burma Jones]

Like I’m gonna trust any cook or journalist that calls a grill a “barbecue”...

[Libloather]

Heard these are good as well. Never tried one.

[GingisK]

He’s a frog.

[JBW1949]

LOL...Right you are.....

[DeathBeforeDishonor1]

If you cant produce an outstanding burger on a grill you arent a real chef.

[KierkegaardMAN]

Send me your address I’ll be your taste tester.
I’ll bring the potato salad.

[Captainpaintball]

I agree. I make burgers at home with an iron skillet, parchment paper, olive oil, and premium meat like Bison or the high end supermarket beef patties.

[DeathBeforeDishonor1]

Ill take this over Soy Boys lab burger