Celebrity Chef Daniel Boulud Taught Me How To Make The Perfect Hamburger
OK, so you may not have short ribs and foie gras to stuff your burger with, but you can still get creative with what goes into your patty. Chef Boulud told me he once offered a burger called"The Piggy Burger" at his now-closed restaurant, DGBG, which was
The moral of the story is when it comes to burger fillings and toppings, the sky is the limit. Think: mac 'n' cheese, carnitas, crab meat or brisket.I watched Michael Balboni, the executive chef at db Bistro Moderne, place the foie gras and the short rib on top of a long piece of plastic wrap. He then wraps the filling into a perfect cylinder and puts the log of meat in the freezer.
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