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Burger Tips From Boulevardier's Nathan Tate, For Those Of Us Who Don't Have a Grill

When I compiled tips for grilling burgers this summer, I felt bad that I left out home cooks who don't have access to a grill. To make up for the shortcoming, I challenged chef Nathan Tate at Boulevardier to cook us up a burger like he might at home: no fancy wood-burning grills, just one man and a cast-iron skillet.

See also: - Tips For The Best Burgers You'll Ever Grill At Home - Tips For Making The Best Meatballs Ever With Julian Barsotti

The results are some great burger tips for those of us who are trapped in apartments or are otherwise lack flame.

Use a cast-iron skillet Sure they can rust, but they're cheap as ground chuck and, when well-seasoned, pretty easy to care for. The real strength in iron is its ability to hold heat,and consequently impart a serious sear on anything that's lucky enough to land on its glossy black surface.

Season aggressively Burgers can take a lot of salt. Note how much Tate uses in this video and follow suit. An aggressive pepper application won't hurt things either.

Preheat your skillet Cast iron will hold a lot of residual heat but also takes a long time to come to temperature. Tate had his cast-iron skillet sitting on the heat before we even walked through the door to tape this video. Give your pan at least five minutes over medium to high heat at a minimum. When the butter hits the pan it should sizzle and instantly brown, just like in this video.

Use an absurd amount of butter Rationalize this decision by promising yourself this is strictly a once-a-month sort of thing and maybe drink a smoothie the next day. Butter helps you achieve a sear. A butter bath will take that sear to the next level, reaching up into the nooks and crannies of the burger's surface. Watch as Tate flips the thing if you don't believe me. That's one well-browned patty.

Burger Tips From Boulevardier's Nathan Tate, For Those Of Us Who Don't Have a Grill

Don't squish your burger! Watch how gentle Tate is as he gingerly checks the bottom side for browning and then carefully flips it over. There's no squishing or manhandling or other beef abuse. That's how you keep the juice in the burger where it's supposed to be.

Make sure that cheese is melted Cold stiff cheese can ruin a burger. Tate broke my "home kitchen" rules by using his salamander, but you can get the same effect by tossing your pan under your broiler, or covering the pan with a lid to melt the cheese with steam.

Toast the bun in butter as well I mean why stop now? If your bun is soft and tender as it should be, and your burger is as juicy as it can be, you're going to need some help with the structural integrity of your bread. Toasting will help the bread stand up, and it also adds another dimension of flavor.

Dress your salad Tate tosses the lettuce and onion in a lightly applied sherry vinaigrette before using them to top the burger. The extra acid makes the veg really pop so it stands out against all that fatty meat and cheese.

Incorporate as many of these tips as you can and you'll be on your way to some of the best home-cooked burgers you've ever made. You might not even miss your grill.


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