Let's rehabilitate the burger


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.
7,373 4.9/5 (16 reviews)
Grade this page:
Keywords for this post:BurgerSandwichHamburgerAmericanMeatSaladBreadBun
Last modified on: April 10th 2021
For this post: Comment Follow Send to a friend
Let's rehabilitate the burger

burger

A burger, then, is very simple, very good if it's well done, a bit like the emblematic "dish" of the cuisine of our American neighbours, who are often persuaded to have invented it, which is totally far-fetched, it is in fact of German origin, literally hamburger is "Hambourgeois" for the French-speaking people or inhabitants of Hamburg, where it originates, brought to the United States by the immigrants from this city.

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

buns maison



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

galettes de viandes pour hamburgers



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

salade verte tomatesoignons



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

moutarde



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
Cake moulds
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?
August 25th 20255945
Thinning out herbs
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...
August 8th 20251,1725
Add a bay leaf
Add a bay leaf
Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...
July 31th 20251,2575
Parsley stems
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28th 20251,346 13
A drizzle of olive oil
A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven. Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but...
July 13th 20251,5395

Other pages you may also like
Thinning out herbs
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...
August 8th 20251,1725
85 grams of eggs?
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
November 26th 201852 K4.6
Burgers and cheeses
Burgers and cheeses
A quick look at burgers(article from 2 weeks ago), and in particular the cheese in burgers, many of you have asked me about this, and how to get cheese to melt in your burgers.
April 24th 20217,3564.8
Should I believe my oven?
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .
July 4th 201130 K4.6
Fruits which can ruin your jelly
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 201375 K4.0
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page