The Per­fect Burg

How do you make a burger that slays all the rest? We ask Chef Adam Pen­ney of Three Buns for his se­cret tricks

Singapore Women's Weekly (Singapore) - - LIVING -

Use Qual­ity Meat “Make sure you use the best qual­ity meat you can get, my ideal dream patty would be around 40 day aged, grass-fed chuck and rib cap, with 20 per cent fat from the rib cap. I like us­ing around 150 g medium coarse grind.”

Turn Up The Heat “The grill must be hot, and there’s no need to add ex­tra oil. If the grill isn’t hot enough, the patty will steam and stew be­fore get­ting a crust on the meat, which isn’t very nice.”

Sim­ple Sea­son­ing “Sea­son the patty with salt, place on the hot grill, press lightly around the full sur­face area, or press balled meat flat on the grill for a smashed patty. Leave it to caramelise for around 90 sec­onds, then sea­son and flip.”

The Right Ra­tio

“The meat to bun ra­tio is im­por­tant also – the bun should be slightly less than half of the patty weight, and around 1 cm di­am­e­ter smaller than the raw patty.”

Fi­nal As­sem­bly “Ide­ally the buns need to be freshly toasted and still warm, the

patty needs to have a good crust and carameli­sa­tion. And it should be cooked to 55 to 60 C in the cen­tre.

Al­low the patty to rest, treat the patty as you would a prime cut of steak. Build the burger from the

bot­tom up: Bun, ketchup, let­tuce, ripened tomato, patty, cheese, pickle, mayo and the bun crown.”

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.