Cooking a medium-rare burger isn't an impossible challenge, but the fail rate on burger temperatures is astonishing. Resting it is equally important, or else the customer is likely to end up with a mouthful of blood.
Putting quotations around the word "cheeseburger" isn't enough of a clue that the dish is actually a pork meatloaf with a dill pickle, ramekin of mustard, and two slices of brioche. If a dish is so "creative" that it's unrecognizable, it won't satisfy the craving of the person ordering it.
Not deboning salmon
A fillet of fish often hides a spine's worth of tiny pin bones, which aren't fun to chew on. "Take the time and get your tweezers out and properly de-bone the fish," says chef/owner Steve McHugh of Cured in San Antonio.