The Burger is King

The Burger is King and on National Burger Day who could argue?

The humble hamburger has come a long way over the years. Its true origins are something of a mystery. Hamburger patties originated, surprisingly enough, in Hamburg, Germany, but when you think of them today, you are more likely to bring to mind the good old US of A.

That’s no surprise and if you have ever been to see our cousins over the pond, you will know they make a darn fine burger.

We often follow the food lead of our American cousins and this is one of the reasons why we now have a National Burger Day – well we can’t let the Yanks have all the fun can we?

The day is all about celebrating, and savouring one of life’s great comfort foods, and from the outset when we talk about burgers we are not referring to the pale imitations you get at the golden arch restaurant or the place with the initials BK!

No, we are talking about real burgers here. So, what makes a great burger? Believe it or not, it’s more than just about the meat, although this is very, very important. The meat needs to be lean, fresh and seasoned well, using ingredients such as onions, mustard, garlic and Worcester sauce, and when it’s cooked, you shouldn’t really get anything that is more than medium (you need to be able to taste it!).

Toppings are very important in the hunt for the perfect burger. The salad needs to be crisp, the cheese melted and if you are using bacon, follow the American example again and use streaky bacon, rather than the British back bacon you tend to get in most restaurants here and which always looks like it has been waved in the vicinity of the frying pan!

We have lost track of the times our burger has been spoiled by the bun we are eating it in. Think of those polysterene floured buns you often get from burger vans (not the street food versions of course) and you will know what we mean. The bread should always be super fresh and we find bread such as brioche work really well with burgers.

Finally, what is the burger served with? We like it with coleslaw and fries and following the lead of our American friends again, we think the burgers taste better when the fries are skinny. Leave the proper chips for your fish supper!

There are some great burger joints opening up across the UK now and even the chain versions, such as Byron Burger and Gourmet Burger Kitchen, are worth a visit. Likewise, street food burger vans are fantastic (not the ones you see outside nightclubs though).

We started this blog talking about America so we may as well finish this way as well. One of the best burgers we have ever tasted came from a place called In-N-Out Burger in the States, Unfortunately, this small family run chain only operates in five States – California, Nevada, Texas, Utah and Arizona – and they only do two burgers, a hamburger and a cheeseburger, but man are they good!

On that note, we’re off to book a flight!

If that has tempted your taste buds, here’s a recipe you may enjoy:

Beefburger with stout and stilton cheese slices

Recipe:
• 5mm diced onion 250g
• Olive oil 25g
• Parsley (flat leaf) – 10g
• 1 egg (free range)
• Pinch of bicarbonate of soda
• Salt to taste
• Freshly ground black pepper
• Minced beef (500g)

Method:
• Cook onions in olive oil for about 5min until translucent.
• Add pinch of bicarbonate of soda to help obtain nice golden colour (bicarbonate of soda reduces pH and induces natural meaty flavours to develop). You will see the difference spontaneously if the temperature is high enough).
• Cool the onion mix.
• When cold mix gently with minced beef and form patties weighting approximately 125g.
• Wrap the beef patties in cling film (pvc) expelling the air pockets.
• Cook for 1h in oven preheated to 60-70C (fan). The low temperature should tenderise meat and cook the collagen retaining the moisture on frying.
When cooking time is finished you can cool the patties for the following day or follow on frying process.

Frying process:
Ingredients:
• Salted or unsalted butter 30g
• 2 tbs Vegetable oil (it will give you a high enough temperature for to encourage meat caramelisation to obtain desired flavour)
• Salt to taste
• Freshly ground black pepper

Method:
• Dry the beef patties using kitchen towel (it will stop spitting the hot oil during the cooking process)
• Heat the pan to the smoking point
• Add the oil and little butter until formed and melted
• Start cooking the beef patties turning every 30sec for the even and steady browning to form.
• Season at the end with salt and pepper – serve

Beer & cheese emulsion – for cheese slices:
Ingredients:
• Stout 150g
• Double cream 100g
• English mustard 15g
• Freshly ground black pepper 0.5g
• Stilton cheese 110g
• Sodium citrate 7g
• Worcestershire sauce 7g
• Freshly grated parmesan cheese 10g

Methodology:
• Reduce the beer by 20% by rapidly simmering in widest saucepan you have.
• When ready add the crumbled stilton cheese and finally remaining ingredients and steer vigorously for the mixture to emulsify (1-2mim).
• When all combined spread thinly and evenly on to the flat tray and cool.
• When cool, cut it up in the desired shape cheese slices (circles or squares)

About Neil Shaefer

Marketing & Communications Executive of SK Foods.

Your food. Our Passion.

View all posts by Neil Shaefer | https://www.skfoods.co.uk