Say that you were given a mission to construct the perfect cheeseburger.

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I found this picture online, I was blown away that they sous vide the lettuce. I checked it out online but there's no information on sous vide produce.

>>7506357
Also forgot to add red onions to that ingredient list

Tbh burgers are mostly about the ingredientes. fresh ingredients and a good sauce make for a killer burger.

Alright OP

First of all I would grind up ribeye with a buffalo chopper and use that to form my patties. Cook em over propane grill with salt n pepper. Use sharp cheddar thin sliced by my expert hand. Homegrown Louisiana tomatoes and romaine lettuce, the lettuce must be shocked in ice water and spun through a centrifuge for maximum crispness. I would put it on a Kaiser role with a dab of Creole mustard.

>>7506418
Can you explain that shock in ice water method?

The idea behind this post is that I have an opportunity to make a great burger that will sell. I just want to cover all the bases in terms of ingredients. The burger is already amazing as a classic, but how can I change those classic ingredients to make the burger more appealing in a sense of curiosity.

>>7506354
>Beef (your choice of cut)
I can't make it perfect then. Pork > beef.

>>7506471
Remove the leaves and put them into ice water. After a minute or so take it out and put it in a salad spinner

>>7506521
You're saying a pork patty is better than a beef patty on a cheeseburger? Why? And what cut of pork?

>>7506357
That is not a hamburger, that's a fucking a meme on a bun.

>>7506587
Nathan is not a meme

>>7506599
Every single ingredient on that burger is a meme. Sous-vide lettuce... Vacuum-pressed tomato, what the fuck kind of autist came up with that?

Modernist quisine will always be shit.

>>7506354
Got a blue apron today, it had a hoisin and shitake burger, with bok choy and miso mayo. I added bacon cause i had it, and it was one of the best burgers ive ever made

>>7506354
there should be 30%-25%savory stuff to other vegetables. for example. meat, mushrooms cheese mayo, etc, all counts as savory. most burgets do 50% which is barely acceptable, and some are 75 or 100% which is for basic eaters and other fat scum of the earth,

>>7506711

>White bread bun
>75/25 ground chuck, grilled medium rare over a charcoal grill that has never seen lighter fluid
>A solid medium sharpness cheddar
>Thin slice of white onion, charred
>Romaine lettuce, from the middle of the leaf
>Tomato ketchup
>thick slices of sweet pickles