At elevated burger joint Fine & Dandy in Jackson, Mississippi, tallow is the secret behind executive chef Jesse Houston’s extra luxurious burgers.
Secret Ingredient: Tallow, a rendered form of beef fat. At the restaurant, fat trimmings from beef cut to grind in-house are rendered down into tallow to reduce waste.
How to Use It: Houston uses tallow to fry tater tots and French fries, cook burgers—it makes for a nice crust—and “butter” buns.
Meanwhile, Matt Hyland, co-owner and executive chef of Emmy Squared in New York City and Nashville, turns to Kewpie mayo for extra flavor.
Secret Ingredient: Kewpie mayo, Japanese-style mayonnaise made with rice vinegar instead of distilled vinegar. It’s smooth and creamy, has sweeter and tangier notes, and is packed with umami flavor.
How to Use It: Hyland recommends Kewpie mayo on its own, for dipping fries, or mixed into sauces for burgers and other sandwiches.
