Chef who co-founded a 'craft' burger restaurant reveals how to cook the PERFECT patty at home (and he says you should never press down on the meat)
- Joe Isidori is co-founder of the US chain Black Tap Craft Burgers & Beers
- He has revealed his top tips for how to cook the perfect homemade burger
- He advises cooks not to move the patty in the pan or to grill the burger
- He has also shared a recipe for what he calls the best all-American burger
The imminent arrival of summer means it's time to dust off the barbecues and start flipping burgers in the sunshine.
But perfecting the cooking of your own patties is harder than it looks, which is why FEMAIL has asked the co-founder of an American craft burger restaurant, Joe Isidori, to reveal his secrets of the best burger you can make at home.
Mr Isidori, who runs the Black Tap Craft Burgers & Beer chain which is based in New York City, has also shared his recipe for the perfect all-American burger after the restaurant was featured at the Vegas Uncork'd food and wine festival by Bon Appetit in Las Vegas this month.
His top tips are to never grill a burger but to fry meat in a cast-iron pan, and to never press down on a patty while cooking.
The Black Tap Craft Burgers & Beer's co-founder and executive chef Joe Isidori has shared his top tips for how to make the perfect burger (pictured: the chain's Texan Burger)
Joe Isidori, the co-founder and executive chef of Black Tap Craft Burgers & Beer
Mr Isidori recommends using 80 per cent lean ground beef for your homemade burgers and to source them from a butchers where possible.
Although the Black Tap uses a mix of brisket and chuck meat, the chef advises that you keep the patty simple but simply using ground beef.
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He said: 'When making your patties, handle the meat as little as possible to ensure a juicy, tender burger. Six to eight ounces per patty is the perfect amount.'
He added: 'Never grill! We recommend folks at home cook their burgers in a cast iron pan – the older and more seasoned the better. Slick your cast iron pan with a touch of oil to get that perfect crust.
Recipe: Black Tap Craft Burgers & Beers' All-American Burger
Ingredients:
2 Pounds 80 per cent Lean Ground Beef
1 1/2 Tablespoons Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
Canola or Vegetable Oil for The Pan
8 Slices American cheese
Four 4-Inch Potato Buns
4 Tablespoons Special Sauce (recipe below)
For Serving: Tomato Slices, Lettuce, Pickle Spears
Method:
1. Place the ground beef in a large bowl and gently use your fingers to fluff the meat to loosen it. Use a 5-inch metal ring or your hands to make four 3/4-inch-thick patties. Mix the salt and pepper together in a small bowl and use half of it to generously season the tops of the burger patties.
2. Heat a cast-iron flat-top griddle or large cast-iron skillet over medium-high heat for 2 minutes. Dip a folded paper towel in oil and use it to grease the pan. With a spatula, carefully transfer the patties to the pan, seasoned-side down. Sprinkle the patties with the remaining salt and pepper mixture. Cook, without pressing down or moving the burgers, until the bottoms are browned, about 5 minutes. Flip the burgers over and continue to cook for 4 1/2 to 5 minutes longer for medium-rare or 7 minutes for medium. If necessary, spoon out the excess fat from the pan. Place 2 slices of the cheese on each patty, add 1 teaspoon water to the pan, and cover the pan immediately. Cook for 10 seconds (or a few seconds longer, if your pan is large), until the cheese has melted, then transfer the burgers to a plate.
3. Pour off most of the fat from the pan and use a paper towel to wipe out the browned bits. Open the buns and place the bottom halves cut-side down in the hot pan until browned and toasted, 1 to 2 minutes. Turn the buns over to toast the other side, 30 seconds to 1 minute longer. Repeat with the bun tops.
4. Transfer each patty to a bottom bun half. Smear each bun top with 1 tablespoon of the Special Sauce. Add a tomato slice to the top of the burger and cover with lettuce, then place the top bun half on the burger and serve with a pickle.
For the Special Sauce:
The Black Tap's Chilli Cheeseburger, which contains crispy onions
Ingredients:
1/2 cup Mayonnaise
1/3 cup Ketchup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons Mashed canned chipotle chiles in adobo sauce (about ½ chile)
1 tablespoon adobo sauce
1/4 teaspoon Gochujang (Korean chile paste)
1 1/2 teaspoons Finely chopped half-sour pickle
3/4 teaspoon Pickle brine (from jar)
Method:
1. Place the mayonnaise, ketchup, Worcestershire sauce, chipotle, chile paste, pickle, and pickle brine in a medium bowl and whisk to combine.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let the flavors come together. The sauce keeps in the refrigerator for up to 6 days.
'Only flip your burgers one time once they hit the pan – about three to four minutes each side for a "chef's medium"'.
In his recipe for his perfect all-American burger, Mr Isidori adds that you shouldn't move the patties around the pan while cooking them, or press down on the meat.
Mr Isidori recommends using a potato bun made with potato instead of wheat flour for your burger, as that's what they use in his restaurants.
When it comes to serving, however, he opts for tradition;
'Patty, then two slices of American cheese, lettuce, tomato, raw onion, and special sauce on the top bun. Enjoy!'
Black Tap has three locations in New York City, two in Dubai, one in Geneva, and its newest location in Las Vegas at The Venetian. Black Tap will open its first California location at Disneyland Resort in the Downtown Disney District.
Netflights.com is offering three nights in Las Vegas staying at the 4* The Palazzo Resort and Casino. Prices start from £969pp including flights from London Heathrow with United Airlines. Based on selected dates in July 2018. Book by June 30 2018.
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