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The Making Of Hamburgers

Updated on February 1, 2010

Hamburgers are one of the great sandwiches of all times, there is not a place in america where you where can not go and buy one.

The Hamburger one of the great american treats.
The Hamburger one of the great american treats.

The next best thing since baseball and the hotdog.

The Making Of Hamburgers

It seems far to obvious too state that great hamburgers reley on great meat. Yet one of the ironies of modern times is that, increasingly, the only way to a decent hamburger is to make one at home. We can blame this on the nature of the meat, the perfect material for cheapskates to bulk out with anything and everything that takes their fancy. There is a fine dividing line-in reality a yawning cavern -between finely ground meat and fine meat, ground. It is the latter you want, which makes it more important than ever to visit the butcher. The best burgers are made with meat containing about 20-25% fat, so pass over the very leanest ground beef and go for one specked with white that will be nicely succulent once it's cooked.

Then there are coals essential in trying to create that flame-grilled flavor and sizzling golden outside that captures the juices inside. A barbecue does a fine job, and failing that a ridged grill pan will sear and singe the meat nicely. Finally, there are hamburger buns, which belong to that special breed of bread you can squish between your fingers to a solid pap. Its worrying how good this slightly sweet bread can taste wrapped around your burger, especially if it has sesame seeds on top. Beyond this any roll with a fine crumb and flimsy crust will do. Here is a simple recipe for making a good hamburger, this reipe serves 4 .

1 pound of quality ground beef

1 teaspoon finely chopped shallots

a pinch of sea salt and black pepper

4 hamburger buns

1/2 of red onion thinly sliced

8 cocktail gherkins, sliced

mustard, ketchup

1 large tomato, sliced

Mix together the beef, shallots, salt and pepper in a bowl. If you want perfectly shaped burgers, then mold the beef, a quarter at a time, inside a 4 inch pastry cutter with smooth edges. Or, if you are happy with something more rustic, form the meat in to meat balls, using your hands flatten these between your palms. Bear in mind that the burgers will shrink

and fatten when you cook them. If you like you can make them in advance, then cover and chilluntil needed.

Heat a ridged grill pan over medium low heat and cook the burgers for 4 to 5 minutes on each side. Either toast the buns on the grill pan or under the broiler. Combine the sliced onion and gherkins, place a burger on each of the buns, smear with some mustard and then plenty of ketchup lay a slice of tomato on each burger and season, then scatter over some sliced onion and gherkin. serve right away.

This is some really great tasting burgers just try them and you will want to eat more so try it out then e-mail us to let us know how you liked it .

The Handicapped Chef Carlton Haynes is owner of Triple H Catering and Conslting service and Spice It Up Seasonings Inc. For more information e-mail us


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    • Russell-D profile image


      6 years ago from Southern Ca.

      On my hub Friday are the 5 hamburgers out of 140 entrants that topped the annual LA Times survey. See if you agree with the judges. David Russell


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