I’m a chef with two Michelin stars – here’s why you should never cook a burger on the barbecue

• David Chang said that you should never cook burgers on a barbecue 
• READ MORE: Michelin chef claims the best way to cook lobster is in the MICROWAVE

The smell of charcoal burning and meats cooking defines the summer for many people.

As soon as the barbecue comes out, many will tuck into a juicy burger alongside fresh salads, delicious buns and veggie skewers.

But now a Michelin starred chef has revealed you should never cook your burgers on the barbecue – describing it as a ‘horrible’ way to cook meat.

David Chang, whose flagship restaurant Momofuku in New York has two Michelin stars, said a barbecue is just a ‘marketing lie’.

Speaking on his podcast, The David Chang Show, the chef, 45,  explained:  ‘Grills suck for burgers.

David Chang, whose flagship restaurant Momofuku in New York has two Michelin stars, said a barbecue is just a ‘marketing lie’. 

‘We have assumed as a culture that in summer, we eat a burger, and it’s grilled.

‘I actually think the grill is a horrible thing for the burger … I think this viewpoint could get me in trouble.’

Instead, Mr Chang suggest firing up a griddle or frying pan. 

‘The success rate of the griddle is better than the grill, and also there’s no clean-up, you have nothing to worry about,’ he added.

‘A juicy burger is going to turn into a guaranteed grease fire, why use it?’

‘This whole idea of imparting flavour from the grill, the only flavour that’s being imparted is the carbonised c–p that’s on it.

‘You would need to cook a burger over charcoal for 12 hours to get that smoky flavour.

‘I think the grill and the burger is a marketing lie.’

He went on to say that people associate barbecues with nostalgia,  which is the only reason people enjoy it.

‘A backyard burger is an experience that you try to convince yourself that it’s better than it actually is. It’s the nostalgia, it’s the smells, it’s your friends.

‘But if you actually take it out of the context, it’s not that good,’ he said.

The chef added that there are ‘no redeeming qualities about a grilled burger’ but other foods can be delicious when grilled.

‘It’s good for chicken, chicken thighs, spatchcock chicken, pork, lamb chops and seafood.

‘There are some vegetables that are good grilled, squash and aubergine, but only if they’re cut a specific way or they can still fall through the gaps.

‘Corn is clearly the only champion. I can’t think of anything else.’

The chef was the first in the world to serve the now beloved Impossible Burger – which is vegan but ‘bleeds’ like real meat – at his New York restaurant.

‘Today I tasted the future and it was vegan: this burger was juicy/bloody and had real texture like beef. But more delicious and way better for the planet,’ he said at the time.

In another episode of his podcast, he claimed that lobster was best cooked in the microwave.

The chef said those wanting to try out the culinary trick just need to cook the seafood for two and a half minutes in the microwave at 50 per cent power. 

He said on his podcast, The Dave Chang Show: ‘I will legitimately tell you, I think you can get some of the best cooking of seafood in general in a microwave.

‘People might laugh at this, I’m sure many professional chefs would say, ‘why would you take beautiful, very, very expensive red shrimp, and microwave it?’

‘Everyone would say ‘no, you’re stupid’, but it came out great and I was like wow, I can’t believe it worked,’ added the chef, who has penned a cook book which includes tips on how to best utilise the microwave.

Michelin star chef shares how to BBQ a full English breakfast this summer 

There’s nothing quite like a full English breakfast to get your day off to a great start. Now that the weather is warming up, why not head outside and cook your breakfast on the BBQ?

Michelin star chef, Galton Blackiston has teamed up with BBQ specialists, Hayes Garden World to advise Brits on how to cook a full English breakfast on the BBQ this summer.

Ingredients (enough for two)

2 sausages

2 black puddings (optional)

4 rashers of bacon

2 mushrooms

2 tomatoes

2 slices of fried bread

Beans (optional)

4 eggs

Instructions

‘Using a BBQ is a fantastic way to cook a full English breakfast, and I have personally enjoyed using the Norfolk Infinity Grill. Before you start cooking, the heat indicator should be on 200+ degrees.’

1. Place your sausages on the cast iron solid top first as they always take the longest time to cook. Using oil isn’t necessary as the sausages should have plenty of fat content in them already. Be sure to keep turning them regularly.’

2. Pull down the lid of your grill. Then, place your bread into a frying pan to cook with a knob of butter. Be sure to use your cooking tongs to flip over the fried bread. Once both sides become a golden brown colour, remove and add to a warming plate.’

3. Although it’s not my personal preference to add baked beans to a full English breakfast, if you want to add them, this is the best stage to sit your beans in a pan on a low temperature on the side burner. Keep checking on them and take your beans off when they look hot. Don’t be tempted to add your bacon to the solid top as this is really a last minute job!’

4. Peel the skin off your black pudding, peel your mushrooms and add a small knob of butter to both. Slice your tomatoes in half and season with salt and pepper.’

5. Add your black pudding, mushrooms and tomatoes to the solid top. If your solid top is reversible, you can use the ridge side but, in the case you would like to fry an egg, add your black pudding, tomatoes and mushrooms to the flat side.’

6. Your mushrooms should be taken off first (the butter really does help with cooking them). 

Use a spatula to place them with your fried bread, on the hot plate. 

Your tomatoes will need to stay on as they will be too al dente if you take them off with the mushrooms.

7. Break four eggs into a pan, add a knob of butter and stir it well. 

The side hob is ideal for scrambled eggs because you shouldn’t cook it at a really fierce temperature. 

Cook them slowly and keep the eggs moving by stirring. 

Take the scrambled egg off when it’s at the consistency you like, and then season with salt and pepper as you serve it on the plate.’

8. Add bacon to the solid top. 

Then take your tomatoes off when they look ready and add them to the hot plate (where your fried bread and black pudding is sitting).’

9. Finally, take your bacon off and add it to your serving plate of sausages, black pudding, mushrooms, tomatoes, fried bread, beans and egg. 

All that’s left to do now is to tuck in!

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