Michael Schlow Cooks the Schlow Burger on 'Nightline'
Posted by Robyn Lee, November 17, 2008 at 10:00 AM
Award-winning, Boston-based chef Michael Schlow appeared on Nightline last week as part of their "Platelist" series with famous chefs. In this episode, he demonstrates how to make his popular Schlow Burger, a burger topped with cheddar cheese, horseradish sauce, and crispy onions. Watch the video online and read the full feature at ABC News. [via Eat Me Daily; tip 'o the hat to Dana R.]
Finish it in the Oven??? Come on now... It takes skill to do a burger on a Char grill.. To say 90 seconds here a minute there, are you actually cooking it on a grill or just saying its (grilled Like) while it bakes in the oven??
I think it's the best thing you can do - get a ripping hot grill to give it a nice char on the exterior, then finish it slowly in the oven. It leaves the interior perfectly medium-rare from edge to edge, but also gives you a nice crust without drying it out at all - best of both worlds.
When I went there to do the "Schlow Now Ground Cow" story, it was one of the few great grilled burger experiences I've had, and I attribute a lot of it to the fact that I always find 100% grilled burgers to be too dry and crusty for me (you see, I'm a "cook a burger in its own fat on the griddle" kind of guy).
I really doubt he cooks it for 6 minutes on the grill if hes finishing it in the oven, AND I have to say personally using 9 ounce patties, I never have a dried out burger on the grill. I would be interested in that medium rare pink from top to bottom though.
I think the video is misleading - what he meant was that he cooks it a total of 90 seconds on each side (45 seconds, rotate, another 45 seconds). When I was in there documenting it last month, he cooked it even slightly less than that on the grill - about 30 seconds per rotation (2 minutes total). The grill was hot enough that the burger got a really good char in that short amount of time. It then finishes in the oven slowly.
Guess I'm not saying that a grill makes dry burgers, just that it makes dry-er burgers than a griddle. Personally, I choose moistness and fattiness over charred flavor. Salty crusty brown bits are good enough for me.
If that grill doesn't have some wood in it or charcoal, why or why would you choose a chargrill over a griddle? Even with wood or charcoal, a flat top is hands down the way to go. And yeah, I think a charbroiler tends to dry it out.
Thanks for commenting! Your comment has been accepted and will appear in a moment.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it pleasant. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
Print
6 Comments:
Finish it in the Oven??? Come on now... It takes skill to do a burger on a Char grill.. To say 90 seconds here a minute there, are you actually cooking it on a grill or just saying its (grilled Like) while it bakes in the oven??
burgerboy at 4:27PM on 11/17/08
I think it's the best thing you can do - get a ripping hot grill to give it a nice char on the exterior, then finish it slowly in the oven. It leaves the interior perfectly medium-rare from edge to edge, but also gives you a nice crust without drying it out at all - best of both worlds.
When I went there to do the "Schlow Now Ground Cow" story, it was one of the few great grilled burger experiences I've had, and I attribute a lot of it to the fact that I always find 100% grilled burgers to be too dry and crusty for me (you see, I'm a "cook a burger in its own fat on the griddle" kind of guy).
kenjialtci at 7:08PM on 11/17/08
I really doubt he cooks it for 6 minutes on the grill if hes finishing it in the oven, AND I have to say personally using 9 ounce patties, I never have a dried out burger on the grill. I would be interested in that medium rare pink from top to bottom though.
alastor at 8:24AM on 11/18/08
I think the video is misleading - what he meant was that he cooks it a total of 90 seconds on each side (45 seconds, rotate, another 45 seconds). When I was in there documenting it last month, he cooked it even slightly less than that on the grill - about 30 seconds per rotation (2 minutes total). The grill was hot enough that the burger got a really good char in that short amount of time. It then finishes in the oven slowly.
Guess I'm not saying that a grill makes dry burgers, just that it makes dry-er burgers than a griddle. Personally, I choose moistness and fattiness over charred flavor. Salty crusty brown bits are good enough for me.
kenjialtci at 12:20PM on 11/18/08
Wow, that cheese sure melted fast ;-) He must have melted it under the broiler. So what's big deal about this burger?
jkdrummer at 6:40PM on 11/18/08
If that grill doesn't have some wood in it or charcoal, why or why would you choose a chargrill over a griddle? Even with wood or charcoal, a flat top is hands down the way to go. And yeah, I think a charbroiler tends to dry it out.
gabagool at 5:12PM on 12/27/08