The Secrets to Making the Perfect Burger

The Art of Manliness

Society & Culture, Education, Philosophy

4.7 • 14.5K Ratings

🗓️ 30 June 2021

⏱️ 30 minutes

🔗️ Recording | iTunes | RSS

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Summary

When Chris Kronner took his first head chef position at an upscale restaurant, he inherited a menu which featured a popular burger. At first he resented having to hold onto it. But then he began to wonder, and be captured by, how he might experiment with and elevate this sandwich standby. Thus began a decade-long obsession with creating the perfect, mouth-wateringly tasty burger. In his new book, A Burger to Believe In: Recipes and Fundamentals, Chris shares how he turned what he learned in his quixotic quest into the Bay Area's famous Kronnerburger, as well as accessible tips that can be used by the average backyard chef to level up their burger game. Chris shares some of those tips today on the show, beginning with the best kind of beef chuck to use in your burgers and why the method you use to cook your burgers should vary depending on their fat content. We then get into why Chris likes to use dry aged beef in his burgers, and how you can make your own in the kind of mini fridge you’d keep in a dorm room. From there we delve into the optimal size and shape of the patty, Chris' surprising pick for buns, the ideal proportionality of toppings, and Chris' take on the desirability of putting ketchup on your burger. We also get into our mutually conflicted feelings about pairing one’s burger with French fries, and, if you need to get your burger fix on the run, what fast food chain Chris thinks has the best burgers. Get the show notes at aom.is/burger.

Transcript

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0:00.0	The Brett McKay here and welcome to another edition of the Art of Manliness Podcast.
0:11.0	When Chris Kroner took his first head chef position at an upscale restaurant, he inherited
0:14.8	a menu which featured a popular burger.
0:16.8	At first he resented having to hold onto it, but then he began to wonder and be captured
0:20.4	by how he might experiment with and elevate the sandwich stand by.
0:23.7	Thus began a decade long obsession with creating the perfect, mouthwateringly tasty burger.
0:28.0	And as new book, a burger to believe in, recipes and fundamentals, Chris shares how he
0:31.6	turned what he learned in his quicksotic quest into the Bay Area's famous Kroner Burger,
0:35.8	as well as accessible tips that can be used by the average back-yard chef to level up the
0:39.2	burger game.
0:40.2	Chris shares some of those tips today on the show, being with the best kind of beef chuck
0:42.8	to use in your burgers, and why the method used to cook your burgers should vary depending
0:46.4	on their fat content.
0:47.6	We'd think it into why Chris likes to use dry-aged beef in his burgers and how you can make
0:50.6	your own in the kind of mini-fridge you keep in a dorm room.
0:53.3	From there we delve into the optimal size and shape of the patty.
0:56.2	Chris is surprising, picked for buns, the ideal proportionality of toppings, and Chris's
0:59.7	take on the desirability of putting ketchup on your burger.
1:02.8	We also get into our mutually conflicted feelings about pairing one's burger with
1:05.8	French fries, and if you need your burger fix and the run, what fast food chain Chris
1:09.9	thinks has the best burgers.
1:11.6	After the show is over, check out our show notes at aam.iaslashburger.
	...

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