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This video showcases three of the most iconic and delicious burgers in Los Angeles, ranging from a classic high-quality diner style at Cassell's to innovative creations like Plan Check's 'PCB' with ketchup leather and the legendary Father's Office steak-inspired burger.
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【Cassell's】Coarsely grind prime chuck, season with salt/pepper, broil at 500°F, and serve on a toasted Portuguese bun with side toppings. → 【Plan Check】Sear a short rib/chuck patty, top with schmaltz onions and dashi cheese, and use dehydrated ketchup leather to keep the bun from getting soggy. → 【Father's Office】Grill a dry-aged chuck patty, top with Gruyère, blue cheese, bacon-fat caramelized onions, and fresh arugula on a garlic baguette.
【Cassell's】Coarsely grind prime chuck, season with salt/pepper, broil at 500°F, and serve on a toasted Portuguese bun with side toppings. → 【Plan Check】Sear a short rib/chuck patty, top with schmaltz onions and dashi cheese, and use dehydrated ketchup leather to keep the bun from getting soggy. → 【Father's Office】Grill a dry-aged chuck patty, top with Gruyère, blue cheese, bacon-fat caramelized onions, and fresh arugula on a garlic baguette.
This video showcases three of the most iconic and delicious burgers in Los Angeles, ranging from a classic high-quality diner style at Cassell's to innovative creations like Plan Check's 'PCB' with ketchup leather and the legendary Father's Office steak-inspired burger.
【Cassell's Hamburger】Take well-marbled prime chuck and grind it into a coarse, steak-like consistency.
【Cassell's Hamburger】Form the patty and season generously with only salt and black pepper.
【Cassell's Hamburger】Broil the patty at 500°F to create a nice crust, then melt two slices of cheddar cheese on top.
【Cassell's Hamburger】Toast a Portuguese bun and assemble the burger, serving all toppings on the side so the customer can customize.
【Plan Check PCB】Use a 50/50 short rib and chuck blend, season with salt and pepper, and sear it on a flat top grill.
High-quality meat is the core of a great burger; use chuck or short rib blends for the best fat content.
The bun choice matters: Portuguese buns offer a light texture, while baguettes provide a sturdier crunch for juice-heavy patties.
Temperature is key: A 500°F broiler creates a 'Maillard reaction' crust that seals in juices.
Innovative condiments like 'ketchup leather' can prevent the common issue of a soggy bottom bun.
Avoid over-seasoning premium meat; often, just salt and pepper are needed to let the beef flavor shine.
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