I’m a Michelin star chef – you’re cooking your burger all wrong
A MICHELIN star chef has revealed people are cooking their burgers all wrong – this is how you do it.
You know summer has arrived when Brits fire up their barbecues and start grilling their dinners most nights of the week.
And nothing beats sizzling meat and a few drinks in the sun.
But have we been doing it wrong all this time?
Restaurant owner David Chang, 45, has a secret to make sure your burgers are cooked to perfection.
The American chef is now telling foodies that burgers shouldn’t be cooked on an open flame.
Admitting the view could be controversial, David said he doesn’t think they belong on a BBQ.
Speaking on his podcast, The Dave Chang Show, he said: “Grills suck for burgers.
“We have assumed as a culture that in summer, we eat a burger, and it’s grilled.
“I actually think the grill is a horrible thing for the burger. I think this viewpoint could get me in trouble.”
Instead, he said the best way to bag a juicy burger with the best flavour is on a frying or griddle pan.
He added: “The success rate of the griddle is better than the grill, and also there’s no clean-up, you have nothing to worry about.
“A juicy burger is going to turn into a guaranteed grease fire, why use it?
“You would need to cook a burger over charcoal for 12 hours to get that smoky flavour.
“I think the grill and the burger is a marketing lie.”
David’s New York restaurant has two Michelin stars.
In 2016, they were the first in the city to serve the vegan Impossible Burger – meaning he knows a thing or two about patties.
It comes after a nutritionist recently revealed how cooking on the BBQ could impact your health.
Kim Pearson told The Sun there are risks of cancer and arthritis if people consistently use one.