The history of origin the hamburger dates back to 1885. The idea came from Charlie Nagrin, who tried to sell more food at the «Outgamie» fair in a small town called Seymour, USA. This idea was so successful that story of it spread throughout America. And in 1904, the dish was introduced to a wide range of consumers at the St. Louis World’s Fair. Matching familiar elements from different culinary cultures, the hamburger recipe spread. In the 1920s, the White Castle restaurant chain launched the concept of selling processed foods. It was later refined by McDonald’s in the 1940s.
Today, the burger is identified with the United States and its particular style of cuisine. Along with fried chicken and apple pie, the dish has become a culinary icon in the United States.
Burgers have long ceased to be just fast food. Day after day, their recipe and quality reach a new level, new types and flavor combinations appear. Today the dish adapts to all walks of life: from mini-burgers for business meetings in the office to sweet burgers at children’s parties.
The “hamburger story” has begun!
Choosing the right cheese
- Cheddar is one of the most popular burger cheeses. It is fragrant and has a rich taste. It can be softer when young and as “growing up” it becomes more piquant – spicy. Young cheddar tends to melt best.
- Emmental is another super melting cheese, originally from Switzerland. Great manifests itself with bacon or fried mushrooms.
- Brie is a French cheese made from cow’s milk with a white mold.
- Camembert is fatter than brie and therefore melts faster. But Camembert has a brighter, more energetic taste and aroma (especially mature) and is able to outbid all the other ingredients of the burger.
When using this cheese for your burger, be aware of the texture difference. Inside, cheeses with white mold are soft and even slightly “liquid”, but outside they have a hard, fragrant crust.
- Feta shares salty notes with the burger, and he no longer needs any pickled cucumbers and olives. It is the perfect cheese for Greek style lamb burger.
- Ricotta is soft and delicate. To assemble a burger, you can spread it on half a bun, sprinkle with olive oil, season with black pepper and add a couple of slices of sun-dried tomatoes. Then – a cutlet and a leaf of lettuce. The Italian-style burger is ready!
- Mozzarella melts when heated and gives the rest of the ingredients a pronounced milky taste. To prevent it from spreading too much, it is better to put it on a cutlet and cover with a piece of another cheese, for example, emmental or gouda.
- Gouda. Traditional Dutch cheese, which is now produced by cheese makers around the world. The use of smoked cheese for burgers will be especially successful. It can be paired with a savory chimichurri sauce and minced turkey cutlet.
- Gruyere, pecorino and parmesan are aged, rather difficult to melt cheeses, but go well with all the main components of burgers, from classic beef and chicken to vegetarian versions. To use them, be sure to grate or cut into thin slices.
Perfect mince for a burger
- The correct burger should not be made from traditional 2nd grade cutlet cuts, but from first-class fillet pieces – a thick and thin edge, rump, etc.
- Ideally, minced meat for cutlets is chopped by hand, with large volumes – on professional meat grinders with a large lattice.
- Minced meat must necessarily contain fat – at least 20% of the total weight; the more refractory the fat, the better the result.
- If you are not restricted by kashrut or halal rules, lard can also be used. Lamb fat tail suitable great, but not everyone loves this smell.
- If you don’t have beef fat, use a pork belly. Stick to the following proportion: approximately 60% beef and 40% fatty pork.