How and why did you get into comedy? Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger. If your store has butchers, ask them to grind the meat fresh for you. (Or just grind your own!)
How would you describe your style as a comedian? What influences and factors do you think contribute to that? Mix in salt very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt, and toss gently with fingers spread apart until loosely mixed.
Do you have a favorite show or venue you like to perform at? What about it makes it fun or special for you?Use wet hands to form patties. This keeps your hands from getting sticky. It also allows the meat to come together faster and prevents overhandling.
Do you have a single favorite moment in Philly comedy or one that stands out? Make patties thinner in the center. Divide the meat into 4 equal portions and form patties about 3/4 inch thick at the edges and 1/2 inch thick in the center. They’ll shrink and even out when cooking.
Do you have any sort of creative process that you use with your writing or your performance? Keep meat cold until it goes on the grill. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.
What is it about improv (or stand-up, or sketch, whatever you do…) that draws you to it? Use a clean, well-oiled, preheated grill. Bits of debris encourage sticking, as does an unoiled surface and too low a temperature; you want your burgers to quickly sizzle, firm up, and release from the grill.
Do you have any favorite performers in the Philly scene? Why are they your favorites? Keep grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.
Do you have any bad experiences doing comedy that you can share? A particularly bad bombing or even an entire show gone haywire? Flip burgers once and at the right time. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
What do you think the Philly comedy scene needs to continue to grow? Don’t press on the burgers while they’re cooking. The juice that seeps out holds most of the flavor and moisture.
Do you have any personal goals for the future as you continue to perform comedy? Let burgers rest a few minutes before eating. This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout patty.
The real secret to comedy: Grind your own meat.