Two-Minute Aioli

@Kenji - Have you seen Daniel Boulud's Aioli recipe? What do you think about his method?

Triple Garlic Pasta With Oven-Dried Tomatoes, Olives, and Bread Crumbs

What do you do with the black pepper? Not mentioned in the recipe...

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Fresh tomato, olives and basil

A slightly crunchy Burger crust?

I have been achieving amazing burgers thanks to Kenji's tips ( as well as some other articles.

But yesterday I went to a new NY restaurant (Kosher) and had a really good burger. What I loved from it was the crunchiness on the crust, not too crunchy but just a little bit, which made it a really great eating experience.

I am wondering how to achieve this crunchiness at home.

I usually use a cast-iron pan, I buy ground meat and apply the tips quoted before. I go with the 15-second flip method and keep the burgers cooking for a total of 4 minutes.

What should I add to achieve the crunchiness?


samyb8 hasn't favorited a post yet.