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6.5BM score
The Glass Fromagerie
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About
Bob puts this one together after a run of late nights with a crowd of visiting restaurant chefs, and he says the whole recipe out loud on screen, which almost never happens. It is an open-faced burger. The ketchup goes on the plate rather than on the meat, the top half of the bun never appears, and the lettuce sits buried under a lid of cheese so the green never shows.
The cheese is the entire trick. Milk, a pinch of baking soda and a handful of grated cheese turn into something thick enough to hold its shape on a spoon, which is what lets it sit on the patty instead of sliding onto the plate. It looks better than it eats, and 6.5 reflects exactly that.
Ingredients
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- Ground beef5 oz ground beef (80/20)
- White melting cheese5 oz white melting cheese, grated
- Milk2 tbsp milk
- Baking soda1/4 tsp baking soda
- Burger bun1 burger bun, bottom half only
- Romaine lettuceGreen leaf lettuce
- KetchupKetchup
- ButterButter
- SaltSalt
- Black pepperBlack pepper
Recipe
- 1Toast the bottom half of the bun cut side down in butter, about 40 seconds. The top half is not used at all, so put it aside for something else.
- 2Heat the milk in a small pan without letting it boil. Stir in the baking soda until it dissolves.
- 3Add the grated cheese a third at a time, stirring each batch until completely smooth before the next one goes in. Season with salt.
- 4Take the pan off the heat and let the cheese stand for 5 minutes. It thickens into a cream that holds its shape on a spoon.
- 5Sear the patty on a hot dry pan, 2 minutes a side, salting the top.
- 6Draw a zigzag of ketchup across an empty plate. Set the toasted bun in the middle and the patty on top of it.
- 7Lay the lettuce on the patty, then cover it completely with the cheese so that none of it shows.
Videos
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