Special Sauce with Ed Levine Kenji on Burgers
24 snips
Aug 29, 2025 
J. Kenji Lopez-Alt, a James Beard Award-winning chef and food writer, dives into the mouthwatering world of burgers just in time for Labor Day. He shares secrets for perfecting various types, from smash to turkey and black bean burgers. Kenji emphasizes the importance of quality ingredients and cooking techniques, including the art of browning proteins for deep flavor. He even unpacks vegan options, comparing traditional meats to plant-based alternatives. Get ready to elevate your cookout skills with his invaluable tips!
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Simplicity Requires Technique
- Burgers succeed because simple ingredients meet superior technique and experience.
- Small technique differences create outsized flavor and texture results.
Handle Meat Gently
- Use a light touch when forming patties to keep pockets of air that trap juices.
- Avoid kneading meat; gently pat or toss balls between hands for cohesion without compacting.
Indent Thick Patties
- Press a shallow indentation in thicker patties to offset edge contraction while cooking.
- This prevents the patty from puffing into a softball shape and keeps it flat in the bun.