Alton Brown advocates for frying burgers instead of grilling to enhance their texture and crust. He highlights that frying distributes heat evenly, resulting in a crispy exterior while keeping the burger juicy without excessive grease. Brown uses peanut oil for its high smoke point, heating it between 300 and 325 degrees Fahrenheit in a Dutch oven to create an optimal frying environment. By using the smash burger technique, he ensures the burgers are thin, maximizing their textural potential and flavor profile.
Brown specifically heats his peanut oil between 300 and 325 degrees Fahrenheit, filling 2 inches in a Dutch oven, creating an ideal frying environment for burgers.
Frying distributes heat, allowing the entire burger to warm evenly, developing a crispy crust while maintaining desirable moisture without becoming overly greasy.
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