We’re big fans of the double-double. Condiments are up for intense debate.
Former Top Chef contestant Danyele McPherson, who runs the culinary program for HG Sply Co., Standard Service, Hero and Leela’s Wine Bar, likes a simple flat-top burger. She goes for thin patties, double-stacked.McPherson is the perfect person to opine on the construction of the perfect burger, because she’s studied the correct placement of each item for years. Put the tomato in the wrong spot and it shoots out the back with the first bite.
McPherson says the meat needs to be 80/20 or Wagyu, finely ground to create a “melt in your mouth consistency.” She likes beef from 44 Farms, and she seasons it with kosher salt and fresh-ground black pepper.Yes, chef! Two 44 Farms beef patties, cooked medium. Each patty gets topped with American cheese “and stacked into a double threat,” she says.Dill pickles from Hunn’s Why the ketchup on the side?“I always feel like the spread interferes with the toasted bread crunch, so I have a pool of ketchup on the side and dip before each bite,” McPherson says.: Our chef says it helps keep the burger together: “The toppings tend to stick to the cheese, which keeps them from falling into your lap.
Go fresh: Fresh cut veggies. Made-from-scratch spreads. And the freshest, highest-quality ground beef you can get your hands on. If able to grind your own, even better.
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