I’m a two-Michelin-starred chef — here’s why you should never cook a burger on the barbeque
The smell of burning charcoal and cooking meat defines summer for many people.
As soon as the barbecue comes out, many enjoy a juicy burger alongside fresh salads, delicious sandwiches and vegetarian skewers.
But now a Michelin-starred chef has revealed that you should never barbecue your burgers — he describes it as a “terrible” way to cook meat.
David Chang, whose flagship restaurant Momofuku in New York has two Michelin stars, said barbecue is just a “marketing lie.”
Speaking on his podcast, the David Chang Show, the chef, 45, explained: Grills suck for burgers.
David Chang, whose flagship restaurant Momofuku in New York has two Michelin stars, said barbecue is just a “marketing lie.”
‘We have assumed as a culture that we eat a burger in the summer, and it is grilled.
“Actually, I think the grill is a terrible thing for the citizen…I think this point of view could get me in trouble.”
Instead, Mr. Chang suggests lighting a griddle or frying pan.
“The success rate of the griddle is better than the grill, and there is also no cleaning, you don’t have to worry about anything,” he added.
“A juicy burger is guaranteed to turn into a grease fire, why use it?”
“This whole idea of giving flavor from the grill, the only flavor that’s given is the charred cp that’s on it.”
“You’d have to cook a burger over charcoal for 12 hours to get that smoky flavor.”
“I think the grill and the burger are a marketing lie.”
He continued that people associate barbecuing with nostalgia, which is the only reason people enjoy it.
“A backyard burger is an experience that you try to convince yourself is better than it actually is. It’s the nostalgia, it’s the smells, it’s your friends.
“But if you really take it out of context, it’s not that good,” he said.
The chef added that there are “no redeeming qualities to a grilled burger,” but that other foods can be delicious when grilled.
“It’s good for chicken, chicken thighs, spatchcock chicken, pork, lamb chops, and seafood.”
‘There are vegetables that can be grilled well, pumpkin and eggplant, but only if they are cut in a certain way, otherwise they will fall through the holes.
‘Mais is clearly the only champion. I can think of nothing else.’
The chef was the first in the world to serve the now beloved Impossible Burger – which is vegan but “bleeds” like real meat – at his New York restaurant.
“Today I tasted the future and it was vegan: this burger was juicy/bloody and had a real texture like beef. But tastier and much better for the planet,” he said at the time.
In another episode of his podcast, he claimed that lobster is best cooked in the microwave.
The chef said those wanting to try the culinary trick simply need to cook the seafood in the microwave for two and a half minutes at 50 percent power.
He said on his podcast, The Dave Chang Show, “I will rightly tell you that I think the best seafood in general can be cooked in a microwave.
“People would laugh at this. I’m sure a lot of professional chefs would say, ‘why take nice, very, very expensive red prawns and put them in the microwave?’
“Everyone would say ‘no you’re stupid’ but the result was amazing and I was like wow I can’t believe it worked,” added the chef, who has written a cookbook with tips on how to make it. best cook. use the microwave.