In the video above, Brock explains that people crave cheeseburgers because they’re nostalgic. The chef says, “It’s a personal thing. You’re allowed to eat whatever cheeseburger you want”—but the burger he craves is a classic diner and drive-in burger with a squishy bun, American cheese, special sauce, and a double patty. He’s uninterested in burgers with truffle cheese, foie gras, and oven-dried tomatoes. He explains, “You couldn’t shove one of those things in my mouth.” Respect.
Head to Food Republic for Sean Brock’s Husk cheeseburger recipe, which combines chuck roast, flank steak, and bacon for unbelievable flavor and juiciness.
A bit of background on chef Sean Brock: Since winning Best Chef Southeast at the 2010 James Beard Awards for his modern Lowcountry cooking at Charleston’s McCrady’s, and opening the nearby Husk later the same year, Brock has become one of the most well-known chefs from the South—not to mention one of its most visible boosters. He’s a charter member of the Fatback Collective, working to bring humanely raised heritage breed pork into the mainstream of Southern barbecue culture. And despite being a self-proclaimed “hillbilly,” he’s the guy with a CSA box worth of produce tattooed on his arm who gets invited to wax poetic at chef confabs from Portland to Copenhagen to Tokyo.
And like any great chef, he knows how to make a mean burger.
[via Food Republic]
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