This just might be a very big offence against all, who like their super posh burgers. But really, I don't care.
The story goes like that: so I went with a couple of bodies out yesterday night. And after drinking and dancing [yeah - you read right...] there is definitely a big yearning of some fatty food. And it might not be at all a big surprise, that McDonald's is not far.
In the middle of the night, even the biggest food snob don't have a big choice [except to go home and to your fridge and choose between confit chicken legs, 63ºC semi soft boiled eggs and 75 hour short-ribs... I plead guilty, milord]. But even with the most obscenely delicious and sumptuous produce in your fridge, you still don't want to invest too much time in the kitchen, when all you want is a couple of relaxing youtube videos [Fresh from the Boat is one of my favourites] and then listening to the void in space on your mattress.
So McDonald's.
One of my goto's is the Quarter Pounder. Since my hunger was bigger than what a single hamburger can handle, the McDonald's Royal with Cheese [John Travolta was absolutely right - in Europe it is not called Quarter Pounder - while it would sell eventually better than the Royal Cheese moniker] was my first choice... besides of the Big Mac.
However I do hate "American cheese". Let's face it: it is not even 100% real cheese - it is just some cheese scraps plus water, plus seasonings plus sodium citrate [or another "salt" to emulsify]. No - in this case I am not against the food additive - it is quite natural - you can make it yourself, if you are "mixing" a solution of bicarbonate and citric acid.
However the cheese usually used commercially is really crap [in the book the Modernist Cuisine at home they suggest to make your own melty "American" cheese out of super-delicious cheeses like Compte, Parmigiani, Stilton... you name it - the advantage is, that you can slice it after you melted it together and the food additive keeps the cheese from splitting].
Anyway - I am again drifting off topic, when it comes to the magics of avantgarde cuisine.
Back to the burger: I always order my QP without cheese and add real cheese at home - also today.
Previously I used a bunsenburner to melt and caramelizse the cheese - nice, but it could get better.
Since I have watched below youtube video about the best burgers in the US - one odd spot used a deep fryer with old fat, to fry the burger patties up - in the last minutes even with the cheese!
So I still had a pan with fat on my stove. Heated it up extremely hot, fried the burger patty of the QP on one side; flipped it - put cheese on [I had emmenthaler] and fried it also on the other side - napping the hot oil over the top of the burger - over the cheese!
The cheese melted obviously - but also crisped up. I just added Dijon mustard on the QP bun and added on top a bit of my homemade sriracha... and bam!
Honestly - I was surprised, how delish the burger was! The cheese was perfectly molten - but had some crisp, which was unusual. The patty was a bit overdone - but due to the [good] crumbly texture, it wasn't really a problem - much more pronounced was the crispy exterior of the meat itself.
This made me wonder - is a Shack Stack or a Johnny Rocket burger better than that?
I would say, they are different. But better? No! This is one of the most awesome burgers I ever had! It even slightly surpasses a sous vide burger [as this will be never as crispy].
So here you have it- you can make hack a simple [and comparable cheap] quarter pounder into the most delicious burger in 5 minutes or less!
Your welcome!
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