Ah, the hamburger, that culinary icon that has conquered palates around the world. An ode to simplicity, where quality meat stands out as the absolute protagonist, accompanied by a cast of allies that enhance its flavor and turn it into an unparalleled gastronomic experience.

German immigrants were the ones who brought the concept of ground beef steak to the United States. In Hamburg, Germany, there was already a tradition of consuming minced and compacted meat, and these immigrants brought their recipes and techniques with them. In the United States, this minced meat steak began to be served between two slices of bread, and thus the hamburger as we know it today was born.

The first White Castle, the first fast food chain specializing in hamburgers, opened its doors in 1921. This event marked a before and after in the history of the hamburger, as it popularized the concept and made it accessible to the masses. White Castle was a pioneer in standardizing the preparation of hamburgers, guaranteeing consistent quality and flavor in all its locations.

Walter A. Anderson, one of the founders of White Castle, is considered the inventor of the hamburger bun. Anderson designed a soft, fluffy bread that could hold the meat and add-ins without falling apart. This bun became an essential element for the burger, providing a perfect base for the ingredients and improving the eating experience.

But what makes a perfect burger? Is there a magic formula that elevates this dish to the pinnacle of culinary delight? The answer, dear friends, lies in a harmonious balance between ingredients, preparation techniques and that personal touch that makes it a unique masterpiece.

Choosing the bread: The throne where the queen is crowned

Bread is a fundamental part of the perfect burger. It should be large enough to cover the meat in a 1:1 ratio, ensuring that each bite has a balanced amount of bread and meat. The consistency of the bread is crucial: it should be soft, but firm enough not to fall apart with meat juices and sauces.

Among the most popular options for burger buns are brioche and kaiser roll. Brioche is known for its light texture and slightly sweet flavor, which perfectly complements the juicy meat. The kaiser roll, on the other hand, has a crispier crust and a fluffy interior, offering a different but equally delicious experience.

Before using the bread, spread a little butter on the inside surface and toast it lightly. This step not only adds delicious flavor, but also helps create a barrier that prevents the bread from becoming soggy with meat juices. A lightly toasted bun provides a crunchy texture and a buttery flavor that takes the burger to another level.

The garnish: A luxury accompaniment

A perfect burger is not complete without a suitable garnish. French fries are the classic and most popular option, but you can also opt for fried sweet potato for a different twist. The fries, crispy on the outside and soft on the inside, complement the texture of the burger and add an element of contrast.

Fried sweet potato, with its sweet flavor and soft texture, is a delicious and nutritious alternative. You can season both the potatoes and the sweet potato with salt, pepper and spices to your liking to enhance their flavor. Whether you choose fries or sweet potato, make sure they are crispy and hot when serving.

Meat: The jewel in the crown

The quality of the meat is one of the most important aspects of preparing the perfect burger. A fat proportion between 20% and 30% is ideal to ensure a juicy and flavorful burger. Too much fat can make it too greasy, while too little fat will result in a dry, unappetizing burger.

The best option is to buy the meat at the butcher shop and ask the butcher to grind it right away. This way, you ensure that the meat is fresh and of high quality. For a 100% beef burger, not mixed with pork, the best cut options are the needle, the shoulder, the flat or the shoulder. These cuts have the right amount of fat and provide excellent flavor and texture.

The ideal weight of each burger should be between 150 and 200 grams. This size is perfect for a uniform cooking and to ensure that every bite is juicy and full of flavor. When forming the burgers, avoid compacting them too much so that the meat maintains its texture.

To season it, we recommend that you only add salt and pepper to taste, we do not want the meat to mix with more flavors and lose its texture and juiciness.

The accessories: Dancing to the rhythm of flavor

Add-ins are what give personality to your burger and can turn a good burger into an extraordinary one. Caramelized onion is a classic addition that adds a sweet, deep flavor. To prepare it, cut the onion into thin slices and cook it over low heat with a little olive oil until golden and soft.

Bacon is another complement that cannot be missing. It should be very crispy to provide a contrasting texture and a smoky flavor that perfectly complements the meat. Cheese is also essential, with American cheese and cheddar being the most popular choices. The cheese should melt over the meat to create a creamy, delicious layer.

Sauces: A touch of magic

Sauces are the final touch that enhances the flavors of your burger. The classics are mustard, mayonnaise and ketchup. Each of these sauces has its own distinctive flavor and can be combined to create a balanced experience. Pink sauce, a mix of mayonnaise and ketchup, is another delicious option that adds a creamy, slightly sweet flavor.

Guacamole is an excellent option for those looking for a fresh and different flavor. When adding sauces, it is important not to overdo it so as not to overpower the flavor of the meat. A small amount of your choice of sauce is enough to add flavor without overpowering the other ingredients.

We do not recommend mixing many sauces since the flavor of the meat could be lost among so many things.

Cooking meat: The art of searing

Cooking meat is an art in itself. Never cook a frozen burger, as this will result in uneven cooking. Take the burger out of the refrigerator in advance to allow it to cool.

The best way to cook meat is to sear it on the griddle and finish cooking in the oven. This method ensures a crispy exterior surface and a juicy interior.

Before putting the meat on the grill, brush it with a little olive oil and heat the grill to medium-high heat. Cook the burger for about three minutes per side, turning only once. This time is enough to obtain a medium-rare cooked burger, with a slightly pink and juicy center.

Never reheat a cooked burger, as this will affect its texture and flavor. If you need to keep them warm before serving, place them in a low-temperature oven.

The montage: The final symphony

The order of the factors does alter the product, and in the case of the hamburger, the key is in the harmony of temperatures and textures.

The assembly of the burger is crucial to keep the flavors and textures in balance. What is heavier and warmer should go at the bottom. Start by placing the meat with the cheese on the bottom bread. Then, add the hot add-ins, such as caramelized onion and bacon.

Room temperature ingredients, such as lettuce, tomato, and pickles, if you choose to add them to the burger, should go on top to prevent them from wilting in the heat of the meat. This arrangement ensures that every bite is perfect and that the ingredients stay fresh and crisp.

Recipe: The formula of perfection

Ingredients

• 2 hamburger buns
• 400 g ground beef (20%-30% fat)
• 2 slices of cheddar cheese
• 1/2 onion
• 4 slices of bacon
• 2 lettuce leaves
• 1 tomato
• Mustard, mayonnaise, ketchup to taste
• Olive oil
• Salt and pepper

Preparation:

1. Prepare the garnish: If you opt for French fries or sweet potato, bake or fry them until golden and crispy.
2. Prepare the meat: In a bowl, put the meat and add salt and pepper to taste. We recommend mMix the meat so that the spices are spread throughout the meat. Once ready, separate the meat into pieces of around 150 to 200 grams.
3. Seal the meat: Heat the griddle over medium-high heat. Brush the burgers with olive oil, season with salt and pepper to taste. Place the burgers on the grill and sear for 2-3 minutes per side, until a golden crust forms.
4. Finish cooking in the oven: Preheat the oven to 180°C. Place the sealed burgers on a baking sheet and bake for 5-7 minutes, or until they reach your desired doneness (medium, well-done, etc.).
5. Caramelize the onion: While the meat is cooking in the oven, finely chop the onion. Heat a frying pan over medium heat with a little olive oil and sauté the onion until caramelized and soft.
6. Cook the bacon: In the same pan where you cooked the onion, place the bacon slices and cook them until crispy. Drain excess fat and reserve.
7. Toast the buns: Lightly spread the hamburger buns with butter and toast on the griddle or in a toaster until golden brown.
8. Assemble the burger: Open the toasted hamburger buns. Place the meat on the base of the bread, followed by the melted cheese, caramelized onion, crispy bacon, lettuce, tomato and sauces to taste. Close the burger with the bun lid and enjoy!

The perfect burger is not a rigid recipe, but rather a canvas where you can express your creativity and enjoy the creation process. Experiment with different ingredients, preparation techniques and find the combination that best suits your palate.

Remember that the key to success lies in the quality of the ingredients, attention to details and passion for cooking. Go ahead and prepare your own perfect burger and live an unforgettable culinary experience!