(upbeat music) So show us the art of the Bobby burger. Okay, a couple of things, I think of the burger as the quintessential sandwich, and I look at every component individually to create a good burger. And so for the basics of a good burger are the following. First of all, the meat, 80% beef, 20% fat. It can be any kind of beef that you want. I like to use chuck or sirloin, but the ratio of beef to fat is really important, okay. 80/20 I think is good. And then I season it very well with salt and pepper on both sides. Good crust. And then I like to cook mine on a flat iron or a cast iron pan. Me too, most delicious.
And that's what you wanna get.
And you wanna get that beautiful crust.
You wanna get this beautiful crust, just like that.
Look at that. Okay.
It's literally a crunch on the burger itself. Exactly right.
(audience clapping) And how many times do you flip it? One time.
One time! You flip it one time, and we're just gonna let that go. Salt and pepper on both sides, it helps to form a crust, and of course gives it lots of flavor, okay? Now, size of burgers, okay? This is too fat, that's too skinny-- That's right.
And this is, in my opinion, just right.
That's the just right and I, also, this is essential, always make it thinner in the center and thicker at the edges for even cooking and a nice flat top when you're done. Exactly right, I make a well with my thumb. (audience clapping)
Yeah. That's a great point, Rachael. The reason why I like to do that is because when you put a burger on the grill or in a pan, what happens? It plumps up like a football, right? That's right. And then you take your spatula and you press it down. You squish it.
And you squeeze out all that delicious juice inside.
All the flavor. So this kind of cheats the burger. And yeah, you end up with a football shaped burger that's raw in the middle, too dark at the edges, and it just looks bad. No good.
Yeah, no bueno. Okay, and then picking out the perfect bun. I like a soft bun. The one thing I don't want is an artisanal bun that's really firm and hard on the outside 'cause it breaks up the burger. You want the bun to actually become part of the burger itself, and that's a great eating sandwich and that's what's really important. I like a soft bun, too. Some burgers, I like a brioche bun. Oh yeah--
Some burgers, I like brioche.
No, brioche is nice-- Yep.
But again, it's soft. Yeah.
Okay, cheese. I'm just gonna say this straight out. I know, like, I'm a chef, I have these high-end restaurants, American cheese is amazing for burgers. It's delicious.
Okay. Yep.
And here's the way, and you have to melt the cheese completely, and this is how I do it. I like two pieces of cheese, okay. Who doesn't.
Exactly, and then right in your pan, you're gonna take some water, and then you're gonna cover it. Cover it with a little burger lid. And that's how you get the perfect melt. And it's gonna create steam. Guys, they sell these little things at every restaurant supply store, they cost nothing, you can even order them online, and it's how, you know, you properly melt the cheese from back in the day. If you grew up working on a flat griddle, you've used these. They're great. And also, Rachael, like, you know because we're only flipping it once, you wanna actually cook the burger on the sides as well and the steam will help that, and then it's like magic, there it is. It's gorgeous.
That's what you wanna see. (audience clapping)
Beautiful. Just like that.
It's a work of art. Grab a bun, pop it on a plate. Now that's a burger! You want this cheese just dripping. Look at that, uh! (upbeat music)
