Showing posts with label Hamburger. Show all posts
Showing posts with label Hamburger. Show all posts

Nov 17, 2017

Hamburger 101

Two things all the experts agree on for a succulent burger are simple; good meat and do not mess with it while cooking.

1: Start with meat that is not too lean, 80/20 is good. A juicy burger needs fat content to be juicy. Lean meat is, by definition lean and that means less fat. Less fat means drier burger.


2: Do not press the burger. Let it cook. Pressing the meat presses the juices out and they stay on the grill or in the pan, not in the meat.

Everything else, like salt, pepper, other condiments, trimmings, toppings are all a matter of taste. Bottom line, beauty and taste are individual preferences, but juiciness is in the meat.

May 2, 2014

National Hamburger Month

May is national hamburger month and it is also Barbecue month.

The term hamburger originally derives from Hamburg, Germany, from which many people emigrated to the United States. Hamburger, in the German language, is the demonym of Hamburg. Similar to frankfurter and wiener, names for other meat-based foods, being demonyms of the cities of Frankfurt and Vienna (Wien), respectively. A hamburger is typically made with ground beef. White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. Many others have claimed to be the first in the US to make hamburgers.

The term "burger" is generic and may refer to sandwiches that have ground meat, chicken, fish, or vegetarian fillings other than a beef patty, but share the characteristic round bun. Other "burgers" are usually referred to as "chicken burgers", "fish burgers", etc.  Some fast food places more accurately call them "chicken sandwiches", "fish sandwiches", etc. An infinite number of fillings and toppings can be found in many locations around the block and around the world.

A veggie burger, garden burger, or tofu burger uses a meat substitute such as tofu, TVP, wheat gluten, beans, grains, or an assortment of vegetables, ground up and mashed into patties. This really stretches the definition of 'burger'.

Another variety of hamburger is the slider, which is a very small hamburger patty served on an equally small bun. This is the kind of hamburger has been popularized by White Castle. The name comes from their size (and sometimes greasiness) and are considered to slide down your throat in one or two bites.

A cheeseburger is a hamburger accompanied with melted cheese. The term itself is a portmanteau of the words "cheese" and "hamburger." The cheese is usually sliced, then added a short time before the hamburger finishes cooking, to allow it to melt.

In the US Upper Midwest, particularly Wisconsin, burgers are often made with a buttered bun, butter as one of the ingredients of the patty, or with a pat of butter on top of the burger patty, and called a "Butter Burger."

In Alberta, Canada a kubie burger is a hamburger made with a pressed Ukrainian garlic sausage, kubasa.
In Toronto the local eatery Dangerous Dan's Diner offers the Colossal Colon Clogger, 24oz burger served with a quarter pound of cheese, a quarter pound of bacon, and 2 fried eggs.

A slugburger is a traditional southern delicacy found in northeast Mississippi, US. It is a patty made from a mixture of meat or pork and an inexpensive extender such as soybeans and deep fried in canola oil.

My favorite is the Bacon Cheese Bomb, a cheeseburger with cheese inside the meat patty rather than on top. A thick chunk of sharp cheddar cheese is surrounded by the meat, which is a mixture of ground beef mixed half and half with finely chopped bacon. The smoky bacony flavor with a molten core of cheese within the patty is ooey gooey heavenly bacony food for the gods.

Mar 23, 2012

Hamburger Culture

A researcher recently announced that his lab will have a hamburger fit for human consumption this fall, 2012. Growing meat without raising livestock has long been a goal and now it seems it is finally practical.

He made the announcement at the annual meeting for the American Association for the Advancement of Science in Vancouver. He said by the fall they will have enough tissue to make a hamburger.

Cultured meat begins with muscle cells taken from the rear of a cow for sirloin steak or from the area surrounding a pig’s spine for growing pork chops, etc. The cells are then placed in a nutrient mixture that helps them to proliferate. A biodegradable scaffold guides the cells as they grow together to eventually form tissue. I withheld the pics, because it does not look pretty at this stage. Hey, maybe they should grow the pork and beef together in the dish and make bacon burgers.