As spring rolls in, food sites begin buzzing with tips on how to grill the perfect burger. You might feel left out if you don’t own a grill or if you don’t consider yourself a great cook. But what if I told you that grilling might not even be the best way to make a burger? David Chang, owner of the popular Momofuku restaurants, believes exactly that.
In a recent episode of his podcast, The Dave Chang Show, he argues that the idea of grilling giving burgers a “smoky flavor” is mostly just marketing. He suggests that for burgers to achieve a true smoky flavor, they would need to be grilled for much longer—so long that they’d end up charred. He explains, “The only flavor you get from the grill is burnt bits from the grill itself.”
So, if grilling isn’t the path to burger perfection, what is? Chang has a straightforward answer: cook them on the stovetop. A frying pan or griddle is his choice. In fact, he emphasizes that trying to grill smashburgers is a mistake because they need a flat surface to get that crunchy texture. Keeping it simple is his motto—just a basic bun, a meat patty, American cheese, ketchup, and pickles.
Another method that works great for cooking burgers indoors is baking. It’s particularly convenient when you’re making several at once. By placing a wire rack over a pan, the heat circulates, allowing both the top and bottom to cook evenly without the need for flipping. Although it might take up to 20 minutes, it’s mostly hands-free, letting you whip up some sides in the meantime. Plus, David Chang loves steamed burgers from White Castle, which aren’t crispy at all, proving that texture isn’t everything.
Making burgers at home can be just as fun and rewarding as grilling. You can experiment with flavors and toppings, catering to your own tastes. If you’re feeling adventurous, look into different spices or sauces to jazz up your patties. After all, the best burgers can start right in your kitchen, no grill required.
For a deeper dive into the burger debate and cooking methods, check out the original article on The Takeout.
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David Chang, fast food burgers, Dave Chang
