When we say hamburger, it is one of the most international morsels and, perhaps for that reason, one of the most passionately awakened. The term burger comes Hamburg, the iconic German city. The story shows that from its port several boats were leaving immigrants to the United States.
As the main attraction to the European market, American restaurants began to prepare hamburger meat or Hamburg-style, this mode of production that was very popular in this area of Germany.
According to other sources, the origin of this delicious dish is located in the great Roman Empire, but the truth is that Americans take the credit. The German immigrants were in charge of bringing to America the fillet of minced meat that they used to prepare in Hamburg and it was there where it took its current form to become one of the culinary icons par excellence of the American way of life.
The beginnings of the modern hamburger are not well defined. About the nineteenth century is believed to be located its creation, although only in the twentieth century was its popularity boom, in the contemporary world with the development of the concept of fast food.
Today, more than a simple hamburger, it has become an emblem of American popular culture. Main international exponent of the big international chains such as McDonald’s and Burger King. In 1921 Wichita opened in Kansas, the restaurant White Castle, which soon became the first fast food chain specializing in hamburgers.
His chef, Walter Anderson, is credited with the name of the father of the hamburger. He is considered to be the inventor of Burger’s bread, although there is some discussion about it. The elaboration of this, has gone sophisticated over the top.
According to the New York expert Mark Lapico, the hamburger must be crispy on the outside and juicy inside. Cooking it at its point is a decisive test for the start of the young chefs. For this, four essential aspects must be taken into account.
It is no secret that the better the meat, the better the hamburger will be. A rule must be followed to select this meat. It would be perfect if it had between 80% protein and approximately 20% fat.
Too lean meat can dry the hamburger. If you want the burger to cook well, they should not be too big. It is considered that between 125 to 150 grams, it would be a correct ration.
is usually neglected, when a hamburger is prepared, we only limit ourselves to the type of bread that is on the market at that time, without looking at size, texture or flavor.
To select the perfect bread, it should cover the meat perfectly, in a ratio of 1: 1. This must have certain consistency, so that the sandwich does not crumble.
There are many types of bread used to accompany the hamburger, among the most common in the US is the potato bun, the brioche, or the kaiser roll. Another option is to make our own bread at home. But the ideal is to buy a good batch of bread in the market, fresh even if it is a little more expensive.
The first question that needs to be asked is where do we want to cook our hamburger. Most chefs specialized in hamburgers recommend cooking on the grill, although the barbecue is very delicious.
Do not pass the cooking of 4 minutes on each side, in addition to be crispy on the outside and juicy on the inside, inside it is important to cook these at the correct temperature. We must let the hamburgers stand out of the refrigerator about 45 minutes before cooking them, so that their cooking is faster. The pan or the griddle must be heated between 140 and 200 degrees maximum.
This is necessary so that a complex chemical process takes place between the sugars and reducing amino acids of the meat that contributes its characteristic flavor and its golden color, to our hamburger.
This part is the one that generates more discussions. Lettuce, tomato, onion, ketchup, mustard, mayonnaise, cheese, bacon, pickles … All the accessories can work, but if the meat is good, the chefs recommend that we do not waste everything.
The bacon, although we whistle, can kill the taste of the hamburger, so it must be well crispy and should never be thrown too much. The cheese must be chosen, as regards the level of melting when it comes into contact with the meat. To facilitate this, we can add it on the plate itself, once we have the first round of the hamburger and it is not too strong. Mainly the United States, the most classic types of cheese used are American cheese and cheddar. Preferably, to taste the flavor of the meat, it is recommended not to smear the sandwich with ketchup or sauces, although it is also a particular matter of taste. It is also very common in North America, mainly in the US, to add pickled gherkins, slightly sweet and finely sliced, called relish.
Add or not salad is also a matter of taste. It is usually added to the sandwich caramelized or grilled onions, tomato and lettuce. In the opinion of experts, when the latter come into direct contact with the meat they tend to become soft and do not provide noticeable flavor, but it is also a matter of taste. Minced beef is the main ingredient in typical burgers.
This is crushed, giving circular shape, in industrial processing. In addition, they add another variety of ingredients, soy or binders. Chicken, pork, fish, is another of the many options for making hamburgers. Cheese, bacon, bacon or bacon, tomato, lettuce, onion and cucumber can be added to the hamburger, for example. Mayonnaise, ketchup and mustard are the additional condiments par excellence.
Also, when serving, it is very common for a good portion of chips. Hamburgers are considered junk food, because of its high content of fat and substances that harm the organism that are added to it in industrial processing. Another issue to take into account when eating hamburgers is that it is essential to ensure adequate cooking to eliminate bacteria and avoid disorders such as haemolytic uraemic syndrome
Its preparation is much simpler than it may seem. If you form it at home, you can use a mold or simply using our hands. You can always season the meat as you prefer,
and prepare one of the three variations proposed below. For the base hamburger we will use 150 grams of ground beef, needle, trowel, hip spine,. Skirt or blood sausage, or 125 grams of veal and 25 of jowl or pork belly if we want to give it an extra sweetness, in addition to salt and pepper to taste.
To make a Mediterranean burger, add a tablespoon of chopped dried tomatoes to the hamburger dough,. If the tomatoes are not in oil, hydrate them in warm water for about 25 minutes and four or five basil leaves also chopped. Melt a little provolone cheese on top of the burger and top with a little onion poached with a touch of honey and Modena vinegar and a handful of arugula leaves.
To obtain an American hamburger mix the meat with a teaspoon of Perrins sauce and a spoonful of crispy fried onions. Which is usually put in hot dogs. Make a base of sliced tomato, pickle and lettuce, melt a slice of cheddar cheese over the burger and top with battered onion rings and mustard or your favorite sauce.
f we want a Thai burger, add a teaspoon of sesame to the ground beef, 1/2 clove of minced garlic or less, if you are very sensitive to its taste or repeat it, a teaspoon of fish sauce, chili to taste.
Put under the hamburger as much fresh cucumber as you want, cut into very thin slices, and over mayonnaise mixed with a bit of lime juice and sriracha, chopped peanuts and cilantro to taste. I bet you’ve wanted to eat a hamburger.