Chili's Head Chef Reveals Burger Secrets, Humanity Saved-ish
Brian Paquette, Chili's head chef and former caterer of 5 busy years, dropped juicy burger wisdom in April 2024 from a secret test kitchen (definitely not the home cook's kitchen). With a passion reminiscent of a mad scientist, he stressed using 80/20 sirloin or chuck beef with a grill hotter than your Aunt's relationship status for Labor Day feasts. He even mandates seasoning each side with four shakes—because apparently, burgers have seasoning PTSD. Paquette's heroic efforts birthed the Big Smasher and Big QP after multiple rounds of taste-testing, proving not even burger innovation escapes the cruel clutches of customer feedback. Remember: smash your patty pre-grill, or lose your juice and dreams.
Share the Story
Chili's culinary guru says burgers need 80/20 fat, four shakes of seasoning per side, and a grill so clean it passes a NASA launch inspection. Somewhere between customer feedback and big smashes, your backyard burger is probably crying for mercy.
If you're burning burgers while Paquette's over here timing 3-minute flips and commanding fresh 80/20 beef with more precision than a military operation, maybe rethink your life choices—or just call Chili's direct.
Big Smasher sounds like my gym crush but Paquette's real flex is turning grocery store ground beef into a flavor explosion... with four precious shakes of seasoning, because nothing says culinary art like pesticide-level salt usage.
Source: Businessinsider | Published: 8/30/2025 | Author: Erin McDowell
More Articles in Business
Salesforce AI Flops, Google Car-Dwellers & Senior Homebuyers Take Over
KPMG’s 450K Sq.Ft NYC HQ: Employee Feedback or Round Table Cult?
Rivian CEO’s $4.6B Stock Option: Billionaire or Billion Procrastinator?
DoorDash Execs Fail at Delivery, Beta-Test Their Own Chaos
Parenting & Two Jobs: Health Writer Floors Architectural Chaos!
