Comments on: A la Plancha

By: Scott

Scott — Fri, 19 Mar 2010 19:10:25 +0000

Well the answer is months too late, but the burger in the picture is from the Palena Bar, and the mustard is actually and aioli

By: Robert

Robert — Mon, 21 Dec 2009 14:19:25 +0000

Great looking burger on the sesame seed bun above. Looks like mustard on it, not ketchup that Comme Ca uses. May I ask where the burger is from? Yes, googling la plancha too, interesting. Thanks,

By: TommyRuss

TommyRuss — Thu, 02 Jul 2009 14:15:17 +0000

Nice post, also found via googling for “plancha.” You could probably get a similar effect using cast iron skillet (or stainless) & high heat like the article suggests, but I’m with you…a good burger needs to make it’s peace with a flame.

By: Scott

Scott — Wed, 01 Jul 2009 22:03:14 +0000

I can’t say that I’m certain. The plancha I saw was like a large dense flat heating element. The cooks would set pans on it to heat, and then sear the heck out of things.

It wasn’t a press. And you’d never want to squish a burger. Imagine a massive heating element, with a super high temperature, and awesome heat retention

I’ve searched around and the only picture I can find is here but I’ve already emailed a few chefs, and I think you’ll be able to read more about this here soon.

S-

By: Justin

Justin — Wed, 01 Jul 2009 20:11:44 +0000

I just stumbled onto this website after googling ‘Plancha’ and ‘Burgers’ immediately after reading that NYTimes article. I am now going out of my mind with hunger for a burger. I am at work right now thinking out my plan of attack for Whole Foods tonight.

So anyway, the reason I did the google search was because I do not know a thing about planchas. I am a big, lumbering dumb grill guy, who, at my most artistic, uses a spatula. With a plancha, do you just rest it on top of the burger so it smashes it down? I’m outta my league here.

Anyway, good article. And nice picture too, now my hunger pangs are that much more stabbing.