About this Pre-Recorded Class:
What’s on the Menu:
Garlic-Rosemary Burgers
Two-Ingredient Cheese Sauce
Pickled Onions and Cabbage
Burgers get a bad rap. Too often greasy, ultra-rich, over-cooked and under-seasoned, we can see why. But hear us out when we say that a good burger is one of the world’s great dishes. In this pre-recorded class with Milk Street’s April Dodd, you’ll see how a carefully considered burger—or, to be more specific, cheeseburger—perfectly achieves contrasting flavors and textures
and turns out satisfying and even elegant. This class is for you whether you spend all summer cooking outside or are perfectly happy indoors: no grill, no problem.
The centerpiece of the class is our garlic-rosemary burger, which sticks to the purist principle that a good burger shouldn’t rely on a bunch of add-ins. That means there’s neither panade nor egg, just seasonings and great-quality ground beef (we get ours from Savenor’s Market). The same flavors that go into the patty become a basting sauce that gets applied in layers as the patty cooks,
building depth and a beautiful crust at the same time. For the cheese on this cheeseburger, we're using Alpha Tolman, a nutty, cave-aged alpine-style cheese from Jasper Hill Farm in Vermont's Northeast Kingdom. Melted into warm cream and strained smooth, it produces a sauce that does for a burger what a great béarnaise does for a steak, bearing no resemblance at all to a greasy square of melted American.
Along the way, April covers the fundamentals of burger cookery: why fat percentage matters, how to shape a patty for even cooking, when to flip and how often. You'll learn why brioche and Kaiser rolls hold up where standard buns fail, and how something as simple as pickled onions can bring a rich burger into balance. By the end of this lesson, you'll have both a recipe worth repeating and a mental framework for building great burgers of your own.
What's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.
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