Chefs' Extravagant Burgers You Can't Find At Restaurants

You probably aren't going to find any of these burgers on a menu, and you probably won't be making them at home. We so wish we could though. See the photos below for kicked up versions of the hamburger, created by famous chefs and dedicated bloggers. The one thing all the burgers have in common? They're pretty darn intricate... and pure burger porn.

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Nathan Myrhvold's Liquid Nitrogen Burger

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It's no surprise that Nathan Myrhvold, the man behind Modernist Cuisine, has a pretty intricate burger preparation style. First, he poaches ground beef patties sous vide for half an hour. The, he plunges them in -321 °F liquid nitrogen for 30 seconds, freezing the very outer layer. Finally the burgers are deep-fried. So, can science create a better burger? There may be nothing wrong with the original, but a little liquid nitrogen never hurt anyone.

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It's no surprise that Nathan Myrhvold, the man behind Modernist Cuisine, has a pretty intricate burger preparation style. First, he poaches ground beef patties sous vide for half an hour. The, he plunges them in -321 °F liquid nitrogen for 30 seconds, freezing the very outer layer. Finally the burgers are deep-fried.

So, can science create a better burger? There may be nothing wrong with the original, but a little liquid nitrogen never hurt anyone.

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Comments

[butchcliff]

08:15 AM on 07/24/2011

Look delicious. But some in the pics could be cooked a little longer. Would love to try em all. Maybe I will

[shieldvulf]

12:12 AM on 07/24/2011

I attend a few pot lucks with plain folk with plain tastes, and I think the cheeseburger lasagna will blow their minds.

[Lahonda]

09:29 PM on 07/23/2011

Eggs Benny Burger... I want me some o dat!

[David Michael Wise]

08:27 PM on 07/23/2011

Bacon strips and bacon strips and MORE bacon strips! A drippin' that MEAT SAWCE!

[cameron d]

10:44 PM on 07/23/2011

Love those guys.

[Gregory Schwartz]

04:43 PM on 07/23/2011

I was a professional cook at a major hotel here in Sarasota for almost ten years. I developed an excellent technique of cooking a hamburger. I call it a "Bwootzie-Burger" (named after my best friend who I call "Bwootzie")> I make the hamburger patty and handle the meat as little as possible. Also, use the best ground beef you can, (like Black Angus or ground steak). After you sear one side, flip the burger, sear the other side. Pour about a cup of water in the hot pan, so the burgers float on a very thin layer of water. Smother the burgers in thinly sliced Vidalia onionsj. Cover the pan so they steam. About 30 seconds before you serve the burgers, place Mozarella or Swiss cheese on top. After 15 seconds, place the bun on top of the burger (inside of bun on top of burger so outside of bun does not get all cheeeezy). Cover the pan so the buns steam. NEVER flatten the burger with a spatula. This squeezes out all the juices. You see idiots doin this when they grill their burgers on the bar-b-q. Place the burger on a triple thick paper towel to absorb the water. Place the burger on the bun and it's ready to serve. I GUARANTEE your friends will love this burger. (I used to call them "water burgers" - but I named them after my friend who LOVES hamburgers!) - Chef Greggor, Sarasota, FL

[joannevlavender]

01:20 PM on 07/23/2011

Build a better [burger] and the world will beat a path to your door.

Except when this kind of article makes you wonder just whom these so-called reporters are writing for.

Anything that requires liquid nitrogen (!) to cook it, is a waste of good charcoal and Angus beef.

[AJ Woodruff]

01:56 PM on 07/23/2011

Notice the last line "A little liquid nitrogen never hurt anyone." Obviously, they haven't seen Terminator 2! Additionally, I'm sure it has hurt people outside of Hollywood as well.

[automan 57]

01:09 PM on 07/23/2011

Who's got this much time to commit to making a burger. I usually cook when I am hungy, I am an old cave man, the best burgers are cooked on an open flame !!!

[jokinok1]

12:49 PM on 07/23/2011

No one makes good hamburgers anymore. The best hamburgers were at truck stops and so called "greasy spoon" cafes years ago. If you walked out with a burger in a brown paper sack and it didn't have grease dripping from the bottom, it wasn't a good hamburger. By the way..I am in my 70's have always ate anything I wanted. I weigh the same as I did when I was 20 years old (165) and my cholesterol count remains low. It's not so much as what you eat, it's how much.

[L1A1H1]

11:15 AM on 07/23/2011

It's all fluff. A good burger is what YOU make it. Me? I like them simple. Keeping liquid nitrogen around is a perfect recipe for an accident waiting to happen. I just salt and pepper and worcestershire both sides as I cook them. Perfect every time. Oh, and I do like them very rare. So rare, in fact, that it makes my wife gag.

[Al Schrader]

06:13 AM on 07/23/2011

McDonalds already dips their burgers in chemicals. Instead, I dip mine in beef gravy....Al-

[joannevlavender]

01:22 PM on 07/23/2011

The best burgers in the world were the ones my mother concocted and grilled in the backyard.

[Tom Foolry]

10:45 AM on 08/31/2011

I couldn't agree more! Everything my mom made was just amazing! She made the BEST homemade cookies ever! I'm getting hungry just thinking about it...

[rfisherman1965]

02:09 AM on 07/23/2011

I love a good burger.........but if I ate that burger, I would be on the can for two days.

[360Dunk]

12:15 AM on 07/23/2011

Nothing says let's tackle our nation's obesity problem like deep frying your burgers. Were they planning on serving chili cheese fries with it?

[mushimom]

11:35 AM on 07/23/2011

The thought of a deep fried burger gags me.....yuk!

[henery]

12:53 PM on 07/23/2011

There is nothing wrong with deep fried food in peanut oil or olive oil. It don't clog the arteries.

[Al Schrader]

05:59 PM on 07/23/2011

Take your prime beef patty and coat it with Country Gravy powder. Then deep fry it.
Result is incredible....Alfie-

[exther]

11:09 PM on 07/22/2011

I'm with some of the posters below. Too much overkill. I like my burgers plain & simple, and if I want to get fancy, maybe a slice of bacon or cheese........usually both, I can't help myself.
Time to fire up the grill and char some mammal flesh

[pnut166]

10:51 PM on 07/22/2011

I`m no chef...but what exactly can be accomplished by freezing a burger, then throwing it in hot grease ? Seems pretty stupid.

[honeybear64]

04:36 AM on 07/23/2011

Freezing the burger first, then quickly frying in hottest oil, results in a nice crusty brown exterior, while allowing the inside to remain a nice medium rare, since the center of the burger doesn't have time to overcook.

Similar results can be obtained through more traditional methods, but they're trickier to accomplish, and I'd hardly call this method "stupid".

(On the other hand, if you like your burger cooked to a consistent level of doneness throughout, this is definitely NOT the method to use.)

Pre-freezing can be helpful for a lot of things - when I cook sous vide and want to include a sauce in the process but don't want the liquid to be sucked into my vacuum sealer, I pre-freeze the sauce in the open bag, add the meat or vegetables, vacuum seal the bag, throw it in the water oven, and cook away.

[thetxsndn]

10:31 PM on 07/22/2011

Best burger is 1/2 J.C. Potter Hot Pork Sausage & 1/2 extra lean ground beef. BBQ that puppy up & it's the best.