On Saturday afternoon, chef and burger specialist Chris Kronner shared advice on assembling a better hamburger at a Midtown cooking demonstration. The chef, known for his focus on classic American comfort food, emphasized a simple but often overlooked step: letting the patty sit out before grilling. Kronner advised home cooks to bring raw patties up to room temperature for even cooking and improved texture.
He pointed to a common error—cooking a burger straight from the refrigerator—which, he said, can leave the center cold while overcooking the exterior. "Allow that burger to come up to room temperature a little bit," Kronner told the audience, noting that this step also helps prevent the bun from becoming soggy.
Burgers are a frequent sight at backyard gatherings and park barbecues as the city moves through late summer. Kronner’s tips come at a time when many residents are preparing for weekend cookouts in Prospect Park and along the East River. His remarks also included advice on proper bun toasting and the benefits of seasoning patties just before they hit the grill.
With outdoor grills in high demand and local butchers reporting steady sales of ground beef, Kronner’s detailed approach has drawn attention from home cooks looking to improve their results. For those grilling this weekend, the message is clear: patience before the patty hits the flame may make the difference.