Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare).
In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread, the bun, which is filled with a small grilled ground beef steak and various vegetables (tomatoes, onions, salad,...).
The whole point of the burger is the delicious contrast between the grilled meat and the crunchy vegetables in the bun.
In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread, the bun, which is filled with a small grilled ground beef steak and various vegetables (tomatoes, onions, salad,...).
The whole point of the burger is the delicious contrast between the grilled meat and the crunchy vegetables in the bun.
10 K 4.9/5 (16 reviews)
Keywords for this post:BurgerSandwichHamburgerAmericanMeatSaladBreadBunLast modified on: April 10th 2021
Let's rehabilitate the burger
We can find it everywhere now, not only at macdo fortunately, and especially it arrives in our kitchen, adored by many, especially children/teens/youth in general.
You can find a lot of them in take-away, in delivery, and a lot of chains, more or less sophisticated, offer practically only that.
You can buy it of course, have it delivered of course, but most of all, as you can see, you can make it yourself and with a little effort, have something healthy and delicious, miles away from the over-fat and over-sweetened stuff of fast food chains.
If you want to get started, which is quite simple I reassure you right away, here are a few points that deserve your attention.
The bread
Without doubt the most important, it is very easy to buy in supermarkets vacuum-packed burger buns, not expensive, but which are horrors without name, very fat, very sweet and which remain under plastic 2 months without problem, filled with additives that they are.
If you buy in a supermarket, read very carefully the label, and choose the healthiest, proscribe the endless lists of additives of fats, sugar, it will probably be a little more expensive, but much better taste and health.
But there is a much better option: Go to your baker and buy from him, order if necessary, buns. If he's a good baker he'll make them himself, in his bakery, quality buns, fresh and infinitely better than anything you'll find in the supermarket. As demand increases, (good) bakers are adapting and offering a variety of different breads, in doughs, sizes, and toppings (seeds on top).
There is even a third way, you can consider making your own hamburger buns, it's not that complicated, with a mixer or a bread machine. You can also decorate them to your taste.
Bread related tips:
- Cut your bread in half with a saw knife shortly before topping (so it doesn't have time to go stale)
- Toast the two pieces of bread before topping, in the toaster or in the oven, it will be much better in taste and texture
The meat
Here too, it is necessary to go for quality, and therefore to buy quality meat from your butcher, minced in front of you.
Tips related to meat :
- Instead of making a simple ground steak, mix the meat with salt, pepper, chopped onion, herbs, etc. and then form patties by hand to grill.
- It is now quite easy to find "hamburger presses" that allow you to quickly mould the meat into a well rounded patty of the right size.
- You can go off the beaten track and replace the beef by another meat, more original, chicken for example.
The vegetables and the rest
You can put in your burger a bit of everything you want, only limited by your imagination, let yourself go!
The classic tomatoes (in season only), onions and lettuce are delicious of course, but don't hesitate to think outside the box: spinach leaves, fresh herbs, cooked vegetables, avocados, etc. etc.
You can also add a lot of other things to slip in between the ingredients already mentioned: cheese slices, hard-boiled egg slices, pickles, grilled bacon, etc.
The sauce
In principle, a little mustard is enough, but you can enrich your burger with another sauce: mayonnaise, remoulade, béchamel, spicy...
Be careful not to saturate the sandwich, it is easy to make it a little too rich and give it a taste of sauce rather than burger.
So here is a small overview of the burger, to make it short, it is a simple sandwich with grilled meat, but it deserves that we pay a little attention to its realization and its composition.
In summary: The burger is not the archetype of junk food, it is a sandwich that if it is well made, preferably at home, can be delicious and healthy, thanks to the use of quality ingredients.
PS: Those who live around Brest in France, will be happy to go to the bakery"Pen ar bread", in Guipavas, the remarkable establishment of Sébastien and Audrey that I highly recommend (best bakery in Brittany 2019), where you will find a whole range of burger breads just delicious. Those are the buns you see in the introduction photo. And in addition the owner is a very nice guy, a real well of science in bakery, do not hesitate to ask him about it.
PPS: You've probably already seen those famous black and white archive images of JF Kennedy's speech in Berlin in 1963, and his even more famous "Ich bin ein Berliner"? Imagine for a moment that he gave his speech in Hamburg...
Lasts posts
XO Cognac Explained: Meaning, Aging, and Flavor Profile
XO Cognac always goes beyond the labels on the bottle: it is often associated with tradition and quality. You get to appreciate the artistry, character and ageing process when you understand what defines this smooth Cognac. The section below tackles everything about XO Cognac, from complex flavour...January 28th 20261,002 Sponsored article
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20252,6455
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20251,6995
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,551
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20255,2155
Other pages you may also like
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...March 6th 201379 K4.0
Sorrel and its cooking
Do you like sorrel? This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very well with many other things, including in particular cream, to form with salmon the emblematic dish of the 70's, "Salmon with sorrel" on which was built the beginning of the fame of the...March 19th 202212 K5
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .October 15th 201223 K4.4
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...November 26th 201221 K4.4
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...November 5th 201348 K3.8
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.