Chefs Michael Chiarello and Sang Yoon debate how to make the perfect burger—and how to ruin one.
[SOUND] [MUSIC] What is a crime against a burger? When the meat's not the center star. I would agree with that. A ground to order burger is about as good as it gets. It oxidizes so quick over a few hour period. Yeah. And it really changes. I get pissed off when it's about the condiments. You go to the trouble of sourcing really great meat, baking your bun, and then you just squirt some store bought ketchup, or some store bought mustard on it I think that's really a cop-out. When you start to see burgers that have pastrami and you know, onion rings and four different kinds of sauces. I mean I think there's a point where you've lost the narrative. I agree with you. We look at a primary flavor, a secondary flavor, maybe two supporting flavors. To me, cheese on the top of a piece of meat Is a problem for me. Really. It doesn't do what I want. It doesn't stay warm long enough. See, I love cheese on a burger. I need that creaminess. I need something to sort of become almost that lubricant Even American cheese, even if it's crappy cheese. I need that replaced with something though. I agree with you it needs to have something like that there. No, cheese I think is like a critical, critical omelette inverter. Well, there we disagree. [LAUGH] Fine. Fine, we'll throw it out. You can have it without, you and the lactose intolerant can throw it out. No, no I'm intolerant but not lactose. [MUSIC]