"Everything was going well until we noticed the incredible amount of fat that was accumulating in the pan."
Nick Kindelsperger and Blake Royer of The Paupered Chef made quick-flipped fat burgers out of home-ground meat using Harold McGee's technique where the burgers are flipped every 30 seconds during cooking. The resulting burgers had an "unbelievable sear" on the outside and and were "moist and luscious" on the inside. But as awesome as fat is, there may have been too much in this burger:
And afterwards we all felt a completely nauseous and had to take an hour long walk to feel right again. Both the chuck and the short ribs were too fatty, and I'll probably try to trim a lot more of the fat off next time I make them.
Having never experienced eating a burger that tasted too fatty, I desperately want to try this version.
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