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Warning: I keep seeing cooks in Chicago overworking their burger patties
I watched a line cook at a spot on Randolph Street handle the same patty four times before it hit the grill, pressing all the juice out. It matters because a loose hand makes a tender, juicy burger, not a dense hockey puck. I learned this from my first head chef who would make you start over if you touched the meat more than twice. Has anyone found a good way to train new hires out of this habit?
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sandra1464mo ago
Loose hand makes a tender, juicy burger" - try a silent countdown timer.
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ray2104mo ago
My buddy's chef made him use a timer like sandra146 said, but for shaping.
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dylan1244mo ago
Wait, timers for shaping? That's kinda wild lol. The whole point of a loose hand is to not overwork the meat, not to race against the clock. If you're rushing to shape before a timer goes off, you're gonna squeeze it tight without even meaning to. Better to just use a light touch and stop as soon as it holds together, even if it's a little messy.
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