#115 Make the best burger in the world
Yes, burgers can be healthy for you
Burgers are one of the most disrespected foods in the world. Everyone thinks they’re unhealthy. And sure, it’s true that so many burgers you buy out in the wild are made with questionable meat(?), buns that never expire and they’re all lathered in seed oil sauce. But when you think about it, when you look at what a burger is, it might just be the perfect meal – if you use the right ingredients.
A burger is simply meat, cheese, sauce and topping(s) encapsulated between two sliced buns. You can make the tastiest, most nourishing burger in the world, as long as you select the right ingredients. And trust me, once you nail it, burgers out in the wild won’t compare. Every little ingredient you use has to be amazing, that’s the secret to a great burger.
BUN
The best burger buns aren’t available in a supermarket. Why? Because the best ones perish within a few days. Visit your local bakery and ask if they have sourdough brioche buns — that’s what I used in the picture above. It’s a brioche bun, but made with sourdough starter. Pure sourdough buns (or buns made with ancestral grain) also work, though it depends on your taste preferences. Personally I find that sourdough brioche buns are the perfect consistency and they get on another level when you toast them. Pure sourdough buns are a little too tough for me.
The most important thing about the burger bun is that you toast it LAST! Never make the buns first. You prepare the rest of the burger first and then only then do you toast the bun. Nobody wants to bite into a soggy burger. It’s always great to let your patty rest for a while anyway. Do this whether you’re making a burger for yourself or a party of four (they’ll be thankful you did)
MEAT
The meat you choose will make or break your burger. Too much fat? It’ll crumble in the pan before you get it on your plate. Too little? It’ll taste like cardboard. You want a perfect in-between. And in my experience that’s anywhere between 60-80% lean. This will give you enough fat for flavor, without disintegrating during the cook. Whatever you do, never use processed, pre-made patties. Always get them fresh at your butcher, or you could even make them yourself if you mince your own beef.
The key to great burger patties is MAXIMIZING contact with the pan itself. This is why everyone loves a good smash burger. It’s that crust that makes the burger taste so good. Don’t burn it though, you just want a nice crust that adds to the texture of the burger bite. When done right, it’s immaculate. You don’t have to smash every patty though, just press down firmly the moment you lay it on a ripping hot pan (or grill) and then don’t squeeze it anymore. Yes, never squeeze the patty after you flip it. You’re just removing all that juice and flavor.
After flipping, coat the burger with some great cheese. Please use real cheese and avoid the plastic American cheese slices — they’re absolutely disgusting and should never even be called “American cheese” in the first place.
Top it with some quality aged cheddar, a nice Gouda or any cheese you like, really! There are no rules, and changing the cheese you use is one incredibly easy way to add variety and just have some fun.
SAUCE
Using the wrong sauces or too much sauce is one way you can ruin a good burger. This is also a reason why so many burgers in the wild are simply not good for us — they’re absolutely smothered with canola oil sauce. When making your own, prioritize whole food ingredients. A burger sauce is meant to just ever so slightly cut through the taste of the rich meat and cheese, it should never overwhelm the flavor. Your aim is to build an INCREDIBLE bite!
A staple of mine is Dijon mustard + dash of coconut aminos + heinous amount of garlic powder. It’s so easy yet it just works. Spread a thin layer on your buns immediately after toasting. You could even add some thinly sliced gherkins for acidity.
With toppings, it’s a similar rule. Stick to whole food ingredients and in my opinion you shouldn’t do anything outlandish. The main star of the dish is always the patty and everything else just builds on top of that flavor. Personally I’ve found some caramelized onions to be a favorite, the sweetness just complements everything so well.
The rule of thumb I use is to cook a 150g patty on medium-high heat for 2-3 minutes per side. This gives you a medium-well patty. Personally I prefer medium-well burgers and medium rare steaks. If you like yours more medium, cut down on the time spent on the second side. As much as possible, let it cook for longer on the first side to get that nice sear. It’s what gives you that nice crunch, especially when coated with soft cheese.
Rough cooking guide
Prepare patties
Caramelize onions
Cook patties (maximize contact)
Make sauces & any additional toppings
Assemble without buns
Make any side dishes
Toast buns
Assemble your burger and serve!
The burger is actually hated for no reason. If you look closer, it's one of the best foods ever invented. It brings together so many ingredients in a beautiful medley. Every bite is layered with different notes — which you can customize each time to paint a whole new experience on it's own. Every burger starts carte blanche.
Normalize honeycomb cakes
Honeycomb is such an underrated snack. Now imagine an entire honeycomb cake!
Tennis > pickleball
It’s not even a debate. Tennis is the most beautiful sport in the world.
No more diets
The best diet in the world is no diet. We were meant to eat every food group in the world.
National croissant day
Oh yes. This is a sign for you to get a freshly baked croissant today.
❋ BROWN BUTTER FORTUNE COOKIES
Here’s another recipe to add to your “what to do with extra egg whites” list: brown butter fortune cookies! Making fortune cookies is both simple and fun, and the result is much tastier than what you typically get with your takeout.
The batter comes together simply with a bowl and a whisk, no mixer needed. Well you do need to brown some butter. You could use plain melted butter (skip the water if you do), but I think browning it is worth the few extra minutes for the extra flavor. This is a simple cookie, so the nuttiness really shines through!
❋ 29 SMALL SPACES ENTRYWAY IDEAS FOR CREATING A WELCOMING FIRST IMPRESSION
Hidden hooks in a small spaces entryway are a clever way to keep coats, bags, and umbrellas handy but out of sight. This design integrates hooks behind a hinged panel or within a recessed section of the wall, maintaining a neat and uncluttered appearance. The functionality of accessible hooks combines with the aesthetic of a smooth wall surface when not in use. It’s an ideal solution for maintaining the sleek look of your entryway.
I’ve had somewhat of an obsession with Dutch baby pancakes for quite some time now. I mix up the classic cast iron-cooked, crispy-edged pancake at least once a week for my family of four, and it gets eaten up so quickly, I often have to make a second.
But for weekends when we have friends visiting for brunch, I skip the skillet in favor of my muffin pan. These mini babies are equally delicious, and so much smarter for serving a crowd. You’ll pour the simple batter into a preheated muffin pan and then stand back as as they puff and crisp in the oven, making light and fluffy custardy cups.
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How do you politely tell another man they're not grilling the right way when they press all the precious juice out of a burger? It's a thin line between medium well, and a well done relationship.