This weeks chef’s tip comes from none other than this years runner-up on Top Chef season 4. Currently developing a modern burger restaurant in Atlanta called ‘Flip’; which will feature liquid nitrogen milkshakes it seemed appropriate that Richard offered us his little tip for making a better cheeseburger.
Richard’s tip is to put a small bowl over your cooking burger once it has been flipped and topped with the cheese. This allows it to steam as the cheese melts and helps to meld together the flavours and keep all the juices in tacked. Nothing beats a juicy burger, so I’m willing to give this one a try.
This week, Richard has teamed up with Garrett popcorn in midtown Manhattan, where you can see him making his frozen popcornsicles with liquid nitrogen. Just watch out for the scary guy next to Richard above.
111 West Paces Ferry Road, Atlanta