I'm currently working in a burger joint in the South West but I normally work on the "side orders" working on the fryer, onion rings, chips, and preparing stuff for the burgers.
But recently I have been asked to work the grill as the chef is away, without any grilling experience other than watching him do what he does. And we've also had the head chef from our other burger place come down as a backup I assume, but he was happy just watching me - didn't complain about what I was doing, but kept telling me to push the burgers down quite a lot, "poke into them and flip them" and then cut into them.
We had a few complaints that night and I feel like total shit because of it. "dry burgers" the lot! But surely a head chef knows best?
The buns are meant to be spread with some kind of "fat" but the head chef said not to because it's a "ball ache", and according to the customers they just "fell apart while eating".
Should I follow my gut instinct and do it the way I want?... Place burger on the grill > turn 45 degrees after 2 minutes > flip burger after another 2 minutes > and then turn another 45 degrees after 2 minutes > cook for a further 2 minutes and done? Without any piercing of the burger or cutting into it to check if it's done or not.