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Posted on 06/28/2009 12:51:26 PM PDT by JoeProBono
At first glance a burger seems like simple food. It's just ground meat in patty form, right? Yes and no.
The hamburger is an American icon. It is America's food ambassador to the world. But have we treated it with the respect it deserves? No.
The hamburger, like so many things, has become a victim of industrialization. When did it become acceptable to turn this beloved American food into frozen hockey pucks? Was it the kids meal? Was it having a fast food chain on every corner? Maybe we just forgot how a great burger could taste.
But times are changing. Possibly the book "Fast Food Nation: The Dark Side of the All-American Meal" by Eric Schlosser got us to thinking. The Sept. 11 terrorist attacks, two wars and economic turmoil got us looking for the innocence of our youth, when a burger was a mainstay of a backyard romp, chasing lightning bugs, the camping trip, a family reunion.
Now New Yorkers stand in line for an hour or more for a burger at one of the Shake Shack restaurants. President Barack Obama and his wife, Michelle, are fans of the burgers at Five Guys. Even the editors of my latest book demanded more for a chapter devoted to burgers. It's all evidence of our new national obsession: fresh, high quality, local, when possible, ingredients for a burger.
But why are we looking for the perfect hamburger? We have realized that burgers are a symbol of the straightforward, uncomplicated times we desperately need right now.
You can create that at home on the grill with just a few guidelines.
Start with the meat. I like to combine two cuts for my burgers: the chuck and sirloin. I want them freshly ground and, this is important, coarsely ground. Handle the meat gently as you mix and make your patties. The more you handle and compress it, the drier the patty will be. I also love grass- or pasture-raise beef products for the extra flavor they impart.
A hamburger can be seasoned to suit your tastes, but less is usually more with a burger. When to salt creates dissension among even the most renowned grilling gurus. Do you mix it in with the meat or salt just before cooking?
I'm more of a salt just before cooking guy, because I think the salt on the surface of the burger helps to form that nice crust of flavor.
This part is very important; if you forget everything else do this trick: Make a thumbprint-size indention in the center of every burger patty. This will keep the juices from being driven to the center and creating that "pot belly" looking burger. This seemingly small thing lets the burger cook more evenly and spreads the juices throughout the burger.
You need to cook burgers over hot to medium hot direct heat and turn only once. Don't go by the tale of "turn when you see juices" or you'll lose the juice.
For heaven's sake never use your spatula to press down on a burger. You'll be driving the juice right out. "'But Fred,' you say, 'I see that done at restaurants.'" They are pressing to cook the burger faster, driving heat to the center. So what do you want, speed or a great, juicy burger?
When using cheese, give the cheese time to melt and encase the burger. The flavors will mingle better that way.
The last trick to a good burger is not to overcook it. The Food Police want you to cook the burger to an internal temperature of 160, which is medium well. Slide an instant read thermometer into the side to check. I like burgers pink in the middle, 140-150 degrees, or until they feel like the tip of your nose when pressed. Doneness is up to you and your comfort level
So are we ready for great burgers? Then get grilling!
Note to self: Don’t ask 353FMG for any stock tips. :)
That pic makes me hungry and I’ve already eaten.
Yumm...This looks delish!
MMMMMMMMMM....SO Hungry........
“I’m craving an In-N-Out burger with fries and a chocalate shake.”
I want a What-a-Burger!
That looks more like a bacon & pepper sammich with seme beef for flavor! Wow!
Guacamole is awesome on a burger!
I miss my Whataburgers.
Don’t have them here in Atlanta.
We used to have a great burger place here in the 60’s
it was called 7 Steers, they made seven kinds of burgers.
Awesome, gone now though.
I would give anything to see I-N-Out open up on the east coast.
Or, ask him/her, and do the opposite!
If they expanded, they wouldn’t be able to maintain their quality and freshness.
"HAMBURGERS! The cornerstone of any nutritious breakfast."
I would be happy if they just put ONE on the east coast within 250 miles of me.
But I know what you mean about quality. Five Guys used to be great (not as great as In-N-Out, but still great), but their quality has really gone downhill since they started selling hundreds of franchises a few years back.
From that picture, you wonder why Chicagoans don’t want ketchup on their hot dogs.
Is this by THE Fred Thompson (erstwhile Presidential candidate)?
I don’t like Five Guys. In addition to In-N-Out (my favorite), I like Elevation Burger (organically raised beef); however, they started selling franchises, so they will likely lose their quality. Have you been to Elevation Burger?
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