Are there world renown chefs known for their cheeseburgers?

Question

I mean on par with Puck, Ramsay, Lagasse, etc. Not just celebrity, but top quality.

Answer 1

Julia Child and Jacques Pepin did a show on hamburgers. There main point was not to over handle the ground meat. They combined two kinds of ground beef and only seasoned it w/ s&p. It was a good show.
Here is Julia Child's Pan-Fried Thin Burger
Recipe from Julia and Jacques Cooking at Home By Julia Child and Jacques Pepin. Random House, Inc, 1999.
Ingredients
1 tablespoon minced shallots
1 teaspoon butter or mild olive oil
1 to 1 1/4 pounds fresh ground beef (preferably 15 to 20 percent fat)
Salt
Freshly ground pepper

Condiments
1 red onion, sliced very thin
1 tomato, sliced thin
Iceberg lettuce leaves
Small whole pickles
Thin cheddar or Swiss cheese slices
Bacon strips, cooked crisp
Butter, at room temperature
Ketchup



1
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Mayonnaise
Dijon mustard
Salsa
Potato chips

Directions
In a small saute pan, over high heat, saute the shallots in the butter
until soft, about 5 minutes. Divide the meat into 4 portions. One at a time, flatten each by
chopping and spreading the meat with light strokes of your chefs knife. Season each with salt,
pepper and 1/2 teaspoon of the shallots. Blend into the meat, chopping and turning it as you shape
the portions into 4 1/2 to 5-inch round patties, 1/4-inch thick. Toast the hamburger buns and
distribute them to your guests. Suggest that they dress the bottom halves of their rolls as they
wish while you cook the burgers. Lightly dust the surface of a large, hot saute pan, with salt. When
the pan is very hot, but not smoking, lay a patty in the pan. Rapidly add a second burger. Brown the
meat, about 20 seconds. Turn patties to other side. Cook until done, about 1 minute. Remove cooked
burgers to a warm platter. Repeat process with 2 remaining burgers. Place finished burgers onto
guests buns as quickly as possible so they can add their finishing touches

Answer 2

Wolfgang Puck is #1, Racheal Ray claims to be the Queen of Hamburgers, and I make a mean blue cheese burger and a provalone burger!

Answer 3

We might no longer be attentive to WHICH cheeseburger beginning place tale is authentic, yet we DO be attentive to that it grew to become into CREATED by utilising an smart being. it particularly is via the fact all of us be attentive to the numerous aspects of a cheeseburger ought to no longer have come collectively spontaneously, appropriate cooked patty, appropriate baked bun, appropriate elderly cheese, appropriate processed mayo, mustard, ketchup, appropriate shrink lettuce, sliced tomato, and so on ... those aspects merely ought to no longer have assembled themselves. so straightforward as a cheeseburger is, basically an entire MORON might think of one assembled spontaneously. you notice the place i pass with this ... suitable? We might no longer be attentive to which of the cheeseburger beginning place memories is authentic, yet all of us be attentive to that the cheeseburger grew to become into created, and that it did no longer upward thrust up spontaneously.

Answer 4

Thomas Keller just opened a "down-home" restaurant called Ad Hoc. He serves cheeseburgers, but more upscale. And of course, it's Keller. *grumble*