Chef David Rose is the Executive Chef for Omaha Steaks, and he knows a thing or two
about grilling. In an exclusive interview with Mashed, Rose told us about his time on
"Food Network Star" when he competed against the grill master himself, Bobby Flay. Rose
may not have won the competition, but he still counts his experience on the show as a positive.
"I was cooking head to head with Bobby Flay and I lost to Bobby. So if I'm going out,
I'm going out in a blaze of glory. And I went toe-to-toe with the Iron Chef, so that's pretty
cool."
Raised by two chefs, grilling is in Rose's DNA. In his interview, he recalled the day
when his Jamaican-born dad passed the grill on to him.
"I was 6 years old, dad was making grilled jerk chicken, and he said, 'Don't burn the
chicken,' handed me the tongs, and walked away."
No wonder that after learning to grill at only six years old, Rose now says grilling
is his life. While his favorite thing to grill is a giant bone-in ribeye steak, Rose is equally
passionate about burgers. As a matter of fact, Rose tells us that the secret to a good burger
is to treat it pretty much like a steak.
"Let the burger do its thing."
There's got to be more to it than that, right? After all, it seems reasonable to give your
burger a few good flips to make sure it cooks evenly. How else will you know it's done?
But before you think about tossing a couple of beef patties on the grill, listen to what
Rose has to say. If you follow his tips, you may just grill the juiciest, most craveable
burger ever.
According to Rose, it all starts with the grill. Rose himself prefers charcoal over
gas.
"I am a charcoal man through and through. Charcoal runs through my veins."
Rose says that charcoal and smoke infuse meats, poultry, and fish with a special flavor profile
that a gas grill can't replicate. If you want to amp up the flavor quotient even more, toss
in a few wood chips, like mesquite, cherry, or apple. About 10 to 15 minutes before the
charcoal is ready, take the burgers out of the fridge to let them come to room temperature.
But don't let them get exposed to heat, sunlight, or moisture.
"You definitely don't want that."
When the charcoal embers are cherry-red, put the burger on the hottest side of the grill.
Let the burger sear, then flip it once — and only once. Overflipping, according to Rose,
is the enemy of a perfectly juicy burger.
"Too many times you go to a barbecue, they're flipping the burger two, three, four, five,
six times. Stop doing that, flip it once."
This method allows the burger to crisp up on the outside while sealing in the burger's
natural juices and moisture. Similarly, resist the temptation to press down on the burger
with a spatula, which squeezes out those delicious juices. Instead, use a digital thermometer
to check doneness, and slide that grilled beauty onto a bun. Follow Rose's tips, and
maybe one day, you'll be prepared to challenge Bobby Flay to a burger throwdown, too.
"Those juices belong in your stomach, not in the bottom of the grill."
Once you've mastered Rose's technique, indulge yourself by grilling the three craveable burgers
he's created so far in collaboration with Omaha Steaks. If you want to shake up your
breakfast routine, grab your cast-iron skillet and fire up the grill for Rose's A.M. Burger.
This mountainous meal on a bun starts by frying up thick-cut bacon, hash browns, and eggs
in the skillet on the grill. The burger's seared on the grill and covered with American
cheese. Before toasting the bun, Rose slathers it with mayo mixed with freshly shaved Parmesan.
Pile it all up, and dive in. Talk about rise and shine!
Fusing together the classic flavors of New Orleans, Rose's Fried Lobster Po Boy Cheeseburger
is a Mardi Gras party for your taste buds. Rose breads fresh shelled lobster tails with
panko and crushed potato chips, then fries them in a skillet on the grill until they're
crisp and golden brown. Staying true to the burger's namesake, Rose makes his own remoulade
by whisking together mayo, pimentos, pickles, pepperoncini, and a few seasonings. Spread
the remoulade on a grilled brioche bun, nestle in the grilled cheeseburger, top it off with
the fried lobster, and grab a lot of napkins. This burger's gonna ooze down your chin.
If you're looking for something to serve a crowd, Rose's Philly Cheeseburger Sliders
are great for tailgating. Sautéed onions, mushrooms, and provolone top the seared patties,
then they're skillet-steamed. Dollop the buns with sriracha mayo, pour on Rose's luscious
provolone cream sauce, and touchdown!
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