smoke. Add the patties and cook until well browned on
the first side, about 45 seconds. Flip the patties, add the
cheese, and cook until the second side is well browned,
about 45 seconds longer. Place the patties on the buns,
top with condiments as desired, and serve.IF DEEP FRYING
- Heat the oil in a large wok or Dutch oven to 400°F.
Season the patties again with salt and pepper. Carefully
lower the patties into the hot oil using a metal spider. Fry
until deep brown, about 2 minutes. Transfer to a paper-
towel-lined plate and immediately top with cheese. Place
the patties on the buns, top with condiments as desired,
and serve.
- Butter has a good amount of saturated fat, which gives it a
richer, thicker texture than vegetable oil (for more on
saturated versus unsaturated fats, see here).
† I know I’ve said to flip your steaks multiple times in the
past, but the faster cooking this produces ends up
overcooking your skirt.
‡ A 7 log reduction would mean destroying 99.99999% of
the bacteria present—enough to give you a good margin
for food safety.
§ A modern sous-vide–style cooking apparatus allows you
to cook and hold chicken and other meats at even lower
temperatures with completely safety. You can approximate
the results at home with a beer cooler. See here for details.
¶ Why do you want to serve your salmon skinless? is a
question most often followed up by, I see, and do you find