When Tyler Florence was creating hamburgers for his new restaurant, his goal was simple a burger that stays moist no matter how well-done it is cooked.
The solution was all a matter of numbers one month of experimenting with the percentage of fat and the number of cuts of meat.
Most people do an 80-20 lean-to-fat ratio, Florence, whose Wayfare Tavern opened recently in San Francisco, said in a telephone interview. We go 75-to-25 ratio, so its a little fattier. So even if you like it well-done, its still nice and moist.
For the cuts of meat, Florence settled on four of them prime rib, brisket, skirt steak and filet. And after they are ground (at another facility), its mostly a hands-off procedure.
When it comes in, no one is really allowed to touch it except to take it out of the package and weigh it out, said Florence, host of Food Networks The Great Food Truck Race. It gets touched once before it goes on the grill. It loses that fluffiness once you work it too much. It starts to become chewy really quickly.
Florence was equally exacting when it came toppings.
You cant just put stuff on top of the burger for the sake of it, he said. To me, its got to be very purposeful stuff. You have to really think it through so its a complimentary flavor and not a distraction from the burger. Florence created an intensely savory and creamy combination of oven-roasted red onions, lemon aioli and brie.