Making Homemade Burgers
In a nation filled with “foodies” it’s not a surprise burgers are making a comeback. After generations of being abused and stuffed inside little boxes or Styrofoam containers the burger is finally getting the gourmet treatment this entrée deserves. Chefs and food lovers have taken the burger out of the sack, and placed it center stage on plate with a variety of different recipes, and sides.
Burger Beginnings
Almost every state in America has at least one claim to having invented the hamburger. The big grilled beef sandwich so easy to carry around has been on the menu throughout the country since the early 1900’s no matter who in fact thought up the first recipe. Hamburgers were filling, and usually stacked on large slices of bread or an oversized bun. The very fact it was so mobile lead to both it’s popularity, and the burger being taken for granted.
In the 1950’s the hamburger was partnered with French fries as the romance between Americans and cars heated up. The drive-through restaurant , new trend paying it backward, was an easy to run enterprise, and thousands of burgers flew out “pull-up” windows and into the hands of hungry drivers and their families. This version of the burger, was smaller, compact, and often featured a lower grade of meat than typically recommended by chefs. Eventually, the burger became a small meat wafer notably different from its hearty beginnings.
Almost every state in America has at least one claim to having invented the hamburger. The big grilled beef sandwich so easy to carry around has been on the menu throughout the country since the early 1900’s no matter who in fact thought up the first recipe. Hamburgers were filling, and usually stacked on large slices of bread or an oversized bun. The very fact it was so mobile lead to both it’s popularity, and the burger being taken for granted.
In the 1950’s the hamburger was partnered with French fries as the romance between Americans and cars heated up. The drive-through restaurant , new trend paying it backward, was an easy to run enterprise, and thousands of burgers flew out “pull-up” windows and into the hands of hungry drivers and their families. This version of the burger, was smaller, compact, and often featured a lower grade of meat than typically recommended by chefs. Eventually, the burger became a small meat wafer notably different from its hearty beginnings.
The Hamburger is Back
Professional chefs, and home grillers have rediscovered the burger, so it’s finding its way back to fine dining rooms, and no longer being taken for granted on the backyard grill. Across the country people are relearning just how delicious, and interesting a hunk of grilled beef can really taste. No longer a patty or wafer the homemade hamburger comes alive with a variety of ingredients.
Professional chefs, and home grillers have rediscovered the burger, so it’s finding its way back to fine dining rooms, and no longer being taken for granted on the backyard grill. Across the country people are relearning just how delicious, and interesting a hunk of grilled beef can really taste. No longer a patty or wafer the homemade hamburger comes alive with a variety of ingredients.
The Beef in the Burger
Chefs and home grilling gourmet cooks all point out the fact, it comes down to the quality of beef. One mistake many make when attempting to grill a quality hamburger the first time is to use too lean a cut of beef or one that’s too fatty. The beef shouldn’t have too high a fat content since it will leave too small an offering on the grill once the it’s cooked down. You’ll need at least 20% fat in order to have a large size patty that’s not too dry and crumbly. Novice cooks can ask at the meat counter which cut is best if there’s confusion.
Chefs and home grilling gourmet cooks all point out the fact, it comes down to the quality of beef. One mistake many make when attempting to grill a quality hamburger the first time is to use too lean a cut of beef or one that’s too fatty. The beef shouldn’t have too high a fat content since it will leave too small an offering on the grill once the it’s cooked down. You’ll need at least 20% fat in order to have a large size patty that’s not too dry and crumbly. Novice cooks can ask at the meat counter which cut is best if there’s confusion.
Different Styles and Tastes
Once you have a patty that won’t become a wafer, or crumble a part on the grill the real joy of grilling a gourmet burger is the various tastes you can add to the burger before it’s over the fire, or afterwards on the bun. It’s possible to sauté the meat ahead of time if you want to add some extra flavors, or to stuff the burger with ingredients.
The very act of grilling brings flavor to the beef especially if wood is used in the grilling. The old standbys like salt and pepper, along with other flavors you want to use shouldn’t just be sprinkled on to the meat, but worked the beef carefully so every bite is perfect.
Once you have a patty that won’t become a wafer, or crumble a part on the grill the real joy of grilling a gourmet burger is the various tastes you can add to the burger before it’s over the fire, or afterwards on the bun. It’s possible to sauté the meat ahead of time if you want to add some extra flavors, or to stuff the burger with ingredients.
The very act of grilling brings flavor to the beef especially if wood is used in the grilling. The old standbys like salt and pepper, along with other flavors you want to use shouldn’t just be sprinkled on to the meat, but worked the beef carefully so every bite is perfect.
The Toppings
There’s a world of flavor to add in toppings for the gourmet burger. The standard lettuce, tomato, and pickles are good, but it’s nice to shakeup guest’s palates with something different. Try some different cheese, fresh slices of various vegetables, or other ingredients. Use crisp vegetables, but ones that are easy to bite down on and chew with other parts of the hamburger. If the plan is to use broccoli, then this vegetable should be boiled, or sautéed, and not fresh or so crunchy the guests break their teeth before having a chance to enjoy their meal.
The Bun
Finally, the bun is another place for flavor and variety. It’s possible to use a thick bun loaded with spices, or a thin crisp of a bun that adds some texture to the burger and toppings. The homemade hamburger can take on any bun really, but the bread used should accent the burger and toppings. Crispy vegetables usually do best on a softer bun, while gooey drippy cheese is more fun served on a toasted or crisp type of bread.
There’s a world of flavor to add in toppings for the gourmet burger. The standard lettuce, tomato, and pickles are good, but it’s nice to shakeup guest’s palates with something different. Try some different cheese, fresh slices of various vegetables, or other ingredients. Use crisp vegetables, but ones that are easy to bite down on and chew with other parts of the hamburger. If the plan is to use broccoli, then this vegetable should be boiled, or sautéed, and not fresh or so crunchy the guests break their teeth before having a chance to enjoy their meal.
The Bun
Finally, the bun is another place for flavor and variety. It’s possible to use a thick bun loaded with spices, or a thin crisp of a bun that adds some texture to the burger and toppings. The homemade hamburger can take on any bun really, but the bread used should accent the burger and toppings. Crispy vegetables usually do best on a softer bun, while gooey drippy cheese is more fun served on a toasted or crisp type of bread.
Serving the Homemade Burger
At a fast food restaurant wafer burgers are typically served with soft drinks. The homemade burger however, has come of age so pale ale or a lighter beer is a good choice to serve guests enjoying a freshly made gourmet burger. A strong lager isn’t the best choice since it will dull the taste buds.
Drinks with no alcohol such as freshly made un-sweetened ice tea, or mineral water are good choices. Soft drinks or those loaded with sugar are often a bad fit with many of the ingredients used in making a truly remarkable burger at home.
At a fast food restaurant wafer burgers are typically served with soft drinks. The homemade burger however, has come of age so pale ale or a lighter beer is a good choice to serve guests enjoying a freshly made gourmet burger. A strong lager isn’t the best choice since it will dull the taste buds.
Drinks with no alcohol such as freshly made un-sweetened ice tea, or mineral water are good choices. Soft drinks or those loaded with sugar are often a bad fit with many of the ingredients used in making a truly remarkable burger at home.