nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Dave Arnold Burger

tangma27

Have you guys seen this?

https://www.youtube.com/watch?v=yqF-COiN9wU

What do you guys think?

I kind of think its like.."modernist" for modernist sake. Like making the jus/sauce sphere seems cool if you get a burst of liquid everytime you take a bite but it seems like it would just spill everywhere after the first bite...so why not just ladle it on top of the burger?

Idk.

Find more posts tagged with

Recipes Q's

Comments

fisher23

It's one of those....why? "Because I can", things. Fun to experiment, with a thinner au jus sphere/disk it might even be edible with out a fork, juicy anyway. Was that melty cheese? Hey where is the Kewpie mayo, lol.

AngelArs_240456

That's too much work for a 'burger' - although my taste buds might disagree...

I'll wait for the meatball version.

Brandon_Byrd_40557

I remember hearing Dave say that Eater basically asked him to do the most teched out burger he could imagine. I don't think it's a dish he would have come up with had he not been prompted. He's also got a patty melt video, which isn't too insane (I've made these before).

http://vimeo.com/23367218

tshewman

It did just burst. It's sorta like the truffle explosion using the meat as the ravioli. I'm sure if you asked him now he might even do it different. :-)

bkeene12

That is pretty hard core; working it on a charcoal grill inside an apartment- did you do that part as well? Though, all things being equal, I would probably grill a lot more if the grill was one of the burners on my stove...

Brandon_Byrd_40557

Nah, I didn't do the charcoal. Unlike Dave, I don't have commercial ventilation in my kitchen. I did my searing on a Weber gas grill that was cranked up to 11 and had some wood pellets scattered on it.