Tim Hayward
speaker
124 appearances
1 recordings
1 series
first heard Aug 2026
last heard 8 Aug
Tim Hayward’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Aug 2026 with 1.
Appearances
Hello there.
Well, I mean they've got their place.
They're a thing, aren't they?
And and you have the meat uh uh s sort of rare in an attempt to be like a steak.
But to be honest, I'm really a fan of the proper sort of smash burger, something where actually it's much more about crushing the meat down and browning the outside.
And if you do something like that, then you really do need cheese in there to give you some kind of lubricity for want of a better word.
Yeah.
Like that's in that's an incredible observation.
That's absolutely true.
No.
I mean you you could take you could take a good gourmet burger, you could take it up but you could deconstruct it on the plate like a posche chef and you'd have a nice plate of food.
But that's not the oh God, what's there's a wonderful word for it?
Gestalt.
The combination of the things together is what makes it gorgeous.
Well the big thick ones that are sort of almost more like a ball than like a flat surface.
The idea with those is you get plenty of browning on the outside, what they call the Maillard reaction, which gives you that lovely caramelized, crunchy sort of exterior.
But on the inside it's still going to be hopefully like nearly raw, nearly rare.
And obviously lots and lots of restaurants don't want to serve it that way because actually it's quite a risky way to serve uh meat.
Minced meat, you c it's very difficult to keep that rare.
Uh
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