We’ve always been advocates of keeping your burgers juicy, but sometimes that can make for quite a messy and hard-to-eat lunch. Here’s one trick to keeping your burger’s bun intact and easy to eat.
Letting your burgers sit for a few minutes before slapping it on a bun and scarfing it down will definitely help keep things together, but you don’t always have that choice. Food expert Erin Jackson of Serious Eats shares a quick tip for dealing with overly juicy burgers:
The Angus beef was properly cooked to medium rare (that toothpick holding it in place didn’t lie!) and was well seasoned. Unfortunately, the torrent of juice that scored major points in the taste category k-o’ed the commercial-grade potato bun. The top bun (which was insulated from the patty with a layer of roughage) remained soft and squishy, but the bottom was almost completely dissolved by the time I finished eating. A good idea when you’re building your burger is to put a layer of lettuce on top and on the bottom of the patty to extend the lifespan of the bun (whaddya know-that iceberg lettuce has a purpose after all!)
Finally, we have a reason to want that crunchy water on our burgers. Got any of your own tips for dealing with the occasional burger shortcoming when eating at a restaurant? Share it with us in the comments.
Chain Reaction: Yard House [Serious Eats]
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