Although I consider myself a West Coast guy, somehow I’ve always made and most appreciated East Coast style, thick hearty flame-grilled burgers. Â These meat bombs require a little attention to ensure they get seared on the outside yet don’t have a cold uncooked center – a combination of direct and indirect heat and a lot of watching. Â Patience is a virtue.
I recently came across the Burger Lab on Serious Eats, and was inspired to duplicate Kenji’s Double-Double clone. Â Tonight was burger night. I’ve got to say, I’ve never made such THIN burgers before. It’s a different approach, requiring not patience but a quick spatula. I’m sure they could have burned very easily. I put together some blanched and double-fried potatoes to go with the burgers, and we ate them so quickly there is no photographic evidence – sorry.
We learned very quickly the reason for the paper wrappers at In-N-Out; those things want to disintegrate and drip all over the place. Â Kat and Alex agreed that they were amazingly yummy and almost replace going to In-N-Out. The dogs wanted to know why we don’t make them burgers and fries.
I highly recommend reading through some of Kenji’s posts – that man is obsessive about his food, particularly burgers.
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