In celebration of Cheeseburger day, the man behind one of Dubai’s coolest burger places, Joe Isidori of the infamous Black Tap, is sharing some of his burgerly wisdom and tips on what makes the perfect burger.
Three top tips from Joe Isidori the founder and head Chef.
1. Do not grill
The key to cooking a perfect burger? Do not grill! You always want a flat-top heating surface to get that perfect crust on the burger. When you go on a grill or even a backyard grill that’s propane, you get uneven heat, you got these ash marks, there’s flavour on one place and not on another, the fat drips down and causes flare up. It doesn’t taste good. Either use a flat top griddle or a cast iron pan.
2. Use the right kind of cheese
American cheese is the only cheese for a burger. It melts perfectly; it’s got that elasticity that it needs. When you steam it, it just kind of wraps itself around the burger. It has perfect harmony with it. Other cheeses break and have a weird pull to it. They just don’t want to be on the burger.
3. Think about the meat
For your meat, if you’re buying already ground meat at a grocery store, look for a package of ground brisket or chuck that has a ratio of at least 80 to 20 per cent lean to fat. If you can find one that’s 75/25, that’s even better – and don’t freeze it! If you can’t find brisket, short ribs are a good substitute, but likely pricier.
Thanks Joe!
But if you prefer your burger made for you, head down to the restaurant at Jumeirah Al Naseem
Contact 04 4229904
