How to Make a Burger with Hubert Keller
By Meredith Arthur and Eric Slatkin
Hubert Keller, chef-owner of San Francisco– and Las Vegas–based Fleur de Lys and a television mainstay (Secrets of a Chef, Top Chef, Top Chef Masters), is obsessed with hamburgers, as any self-respecting Frenchman should be. He generously shares some of his secrets (more can be found in his book, Burger Bar: Build Your Own Ultimate Burgers).
and I did not give a thumbs up because I don't like the article. as evidenced here in the comments section many of us do a better job at making burgers than this pretentious chef. But we are concerned with making good healthy food for our familes (most have time constraints) and unlike Hubert Keller don't care if everyone in the world thinks we are the greatest chef in the world....paid or not we...+READ
and I did not give a thumbs up because I don't like the article. as evidenced here in the comments section many of us do a better job at making burgers than this pretentious chef. But we are concerned with making good healthy food for our familes (most have time constraints) and unlike Hubert Keller don't care if everyone in the world thinks we are the greatest chef in the world....paid or not we will be fixing three meals a day every day of the week(and sometimes a lot more)
also a few of us have worked as chefs and as a job it is not all that. you do your work and as with any other job if you do not treat each customer as if you were fixing a meal for your own family you will disappoint and tbh i don't think i would trust him. He is too worried about appearances-COLLAPSE
why oil of any kind with a burger?
a little pam to keep anything from sticking because I use an iron skillet...the onions on the burger with a little seasoning....probably adobo....and on the side burner.......
I have the smaller size skillet for mushrooms ....... and ..voila
These comments are great and reassuring. Yes the hamburger is TOO tall, which reduces the credibility of good tips like wetting one's hands before shaping the burger. The arrogance displayed in the disdain for frozen patties and prepackaged buns was unnecessary. Really great chefs make wonderful and tasty food from secondary products; which most of everyday people use since they have real jobs.