Hey AHT'ers! After a couple of years of exploring the science of ground beef and squishy buns at The Burger Lab, the breadth of topics we've discussed has increased from slider-sized to full-on, half pound behemoth. We've talked making your own American cheese, sliders, patty melts, and non-crummy turkey burgers. We've explored beef blending, salting, grass-feeding, and flipping. French fries have been dissected and reconstructed, as has saucy chili, saucy cheese, and cheeseburgers in dip form. Restaurant favorites? Yep, we've got those. How about a homemade Big Mac, or a Shake Shack Clone (unless you prefer the Double Shack Stack), or even an East-Coast In-N-Out Double Double, Animal Style. Heck, we even got scientific on sous-vide burgers and burgers that simply won't rot.
Why am I telling you this?
Well, to be honest, I need your help. I'm reaching out to you guys, dear AHT readers, to help me figure out which stones have yet to be overturned. Do you have a favorite restaurant or fast food burger that you'd like to see cracked for the home kitchen? Any long-standing burger feuds you've had with friends that need a bit of testing and resolution?
There is no question too big, no patty too small, no bun too soft for us to explore at The Burger Lab, so please, feel free to ask any question at all in the comments, and I'll try to get to as many of them as is humanly possible in future Burger Lab posts.
About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.