7
Vent: My line cook argued that plating a burger upside-down makes a better first bite, and now I can't stop thinking about it.
He said it puts the thicker bottom bun on top to catch juices and keep the lettuce crisp, which hit different after our lunch rush where we sent back three 'soggy' burgers.
2 comments
Log in to join the discussion
Log In2 Comments
max_foster6d agoTop Commenter
Has your cook ever worked a high end burger joint? I read an article a while back where a chef from one of those places swore by the upside down method. He said the exact same thing, that the sturdier bottom bun acts like a shield for the top. It makes a lot of sense when you think about it, especially with how fast a burger can get soggy under heat lamps. That lunch rush you had seems to prove the point. Might be worth trying a small batch that way to see if it cuts down on the complaints.
1
abby_singh6d ago
A high end burger joint chef said to flip the bun. It's a burger, not a space shuttle. The bottom bun is already thicker for a reason. If a bun gets soggy that fast, maybe the patty is just too greasy. People will complain about anything if they have to wait more than five minutes.
5