The Ultimate Art of Burger Resolution and 5 Recipes to make them yourself

Is it the creativity or the materials? Is it the perfect bun? Is it the minced meat? Are all of the above together? No one can pinpoint exactly what makes the perfect burger. The ultimate recipe varies according to taste and mood, and there are plenty of great ones out there. Some – smaller or bigger – secrets, tips and directions do exist and everything you read below will help you a lot, especially if you also belong to that category of people who are constantly looking for the burger update that will maximize the enjoyment of the beloved burger bun even more.

• The minced meat

At first the meat, of course. However, each cut of the veal (subsequently also the minced meat that will come from it) gives a different taste and contains different amounts of fat. The high percentage of the latter results in the end result being more greasy than you’d expect, which is disappointing. Just for information, the best proportion of fat is between 15-20% for a patty, so ask your butcher for ground beef either from shoulder in general (including olive/neck, where the fat reaches 20%), or from loin (15 %), or from round (11%). Don’t hesitate to mix and match with the aforementioned.

• The formation of the burger

The main rule here is that you should only mix the mince with your hands, you should also use them to make the burger (yes, there are guys who mix it with wooden spoons) and be extra careful with it. The gentle touch makes all the difference, as does a small dimple right in the center of the patty.

• The spices

Here the opinions not only differ, but a very big debate has started among burger lovers: There are those who argue that absolutely nothing should be added to good meat and those who have their own theory, which concerns some additions. In general, seasonings are friends of meats, but this is probably not the case with burgers. Try to be sparing with what you add to your burger: a little kosher salt and – in some cases – freshly ground black pepper are enough. If you absolutely want an addition, follow the advice of Gordon Ramsay, who for the burger mix, uses a spoonful of ketchup and a half of Dijon sauce, tabasco and mint, plus some additional spices that will be added according to everyone’s preferences.

• The bun

The majority use brioche, for many reasons, such as the fact that it makes the end result sweeter. Soft sesame buns, however, are more ideal, as they are more neutral and allow the burger to highlight its deliciousness to a greater degree. Also make sure whatever bread you use is the right size. Remember that the burger should be 2.5 cm wider than the bun and no more than 1.5 cm in thickness.

• The other materials

The general logic and also the unwritten rule of the burger dictates that it can be eaten even with one hand (Anthony Bourdain also supported it), while you should be able to taste all its ingredients in every bite. This means that you should not overdo it with the rest of the ingredients that will accompany the meat. For the cheese, prefer something that melts easily (cheddar or even blue cheese or gorgonzola), while don’t stray into the delicate subject of the sauce (ketchup or mayonnaise will do the job). Avoid overdoing it, no matter how much you love tomato, pickles and caramelized onions. Finally, be aware that bacon can be a double-edged sword: In general, it’s great, but on the other hand, it tends to upset the balance of flavors, masking the taste and deliciousness of the burger.

THE RECIPES

1. To Cheeseburger

Materials

For the pickles

• 1 small cucumber very thinly sliced
• 2 sprigs of dill
• 2 cloves garlic, peeled and slightly crushed
• 1/2 tsp. pepper
• 1/2 tsp. mustard
• 1 cup of water
• 1 cup of vinegar
• 1 tbsp kosher salt
• 1 tbsp sugar

For the sauce

• 1/4 cup mayonnaise
• 1 tbsp ketchup
• 1 tbsp liquid from the pickles
• 1/2 tbsp. mustard

For the burger and the cheeseburger

• 450 gr. ground beef
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp olive oil
• 4 slices yellow cheese, preferably cheddar
• 4 fluffy buns
• 2 tbsp butter

Implementation
For the pickles

• You place the cucumber, dill, garlic, pepper and mustard in a jar and close it.
• Put the water, vinegar, salt and sugar in a small saucepan and boil over medium heat until the sugar and salt dissolve.
• Carefully pour the mixture into the jar with the cucumbers, leaving a space between the top of the jar and the contents (about 1/4 of the jar).
• Close the jar with the lid and shake a little to combine the ingredients.
• You let it cool to room temperature and then put it in the fridge for at least 12 hours.

For the sauce

• Put all the ingredients in a small bowl and mix them.
• You cover it and put it in the fridge until the moment you use it.

For the burger and the cheeseburger

• You spread the buns with butter and olive oil and put them in the oven until they are slightly toasted. You divide the minced meat into 4 equal parts and form them into thin burgers, which you sprinkle with salt and pepper.
• Then you put them on a plate and put them in the fridge until it’s time to cook.
• Preheat your oven to medium heat and coat the dish in which you will bake the burgers with olive oil. You don’t bake them all together, but each one separately.
• While they are baking, press them slightly with a spatula, so that they become thin. Add salt and pepper from time to time.
• After the burgers are cooked, he puts them inside the buns, with the cheese on top of them.
• You bake each burger for about 90 seconds, at 150º. You take them out of the oven, add pickles and sauce. You enjoy and repeat.

2. The Juicy Lucy

Ingredients (for 4 burgers)

• 900 gr. Black Angus ground beef
• 2 tbsp salt
• 1/2 tbsp. black pepper
• 2 tbsp Worcestershire sauce
• half a clove of garlic, finely chopped
• 1 slice of white bread
• 50 gr. grated blue cheese
• 4 buns
• Butter
• Pickles

Implementation

• You preheat the oven to 200 °C.
• You remove the crust from the slice of white bread and after cutting it into small pieces you put it in a bowl, along with salt and pepper, Worcestershire sauce, butter and garlic.
• Add the minced meat and mix the mixture with your hands. You make 8 burgers, weighing about 100 g. each.
• Place the blue cheese and a little garlic in the center of the 4 burgers.
• You cover them with the other 4 burgers, after making sure with your fingers that the cheese will remain inside them.
• You cook the burgers for about 2 per side and leave them in a cast iron pan for about 5 more minutes in the oven, at a lower heat.
• You put the butter on the buns and place them in the oven for a few minutes, depending on your preference.
• You make your burger by adding pickles – and absolutely nothing else – on or under your patty.

3. The Big Kahuna

Materials

• 2 burgers made of minced meat of your choice
• 1 onion, sliced
• 3 thin slices of pineapple
• 1 tbsp olive oil
• 2 slices cheese (ideally Monterey Jack)
• sesame buns
• 3 tbsp butter
• 1/2 tbsp. ketchup
• 1/2 tbsp. teriyaki sauce

Implementation

• Pour the olive oil into a pan and saute the onion over low heat until it softens.
• After this is done, remove the scallions and pour the butter into the pan. Add the pineapple and saute until golden.
• In another pan, cook the burgers for about 3 minutes per side, with a little olive oil and on high heat.
• You place the cheese on them until it melts slightly.
• You transfer the burgers to the buns, after you have added the ketchup to their base. Onions, pineapple and teriyaki sauce are placed on top of the burgers.

4. The Chorizo Burger

Materials

• 100 gr. chorizo
• 200 gr. beef shoulder mince
• 1/2 tsp. salt
• 4 tbsp olive oil
• 1 slice of cheese, preferably cheddar
• 1 egg
• 1 avocado
• 1 lime
• 1 tbsp hot sauce of your choice
• 1 bun, lightly toasted

Implementation

• You combine the chorizo, minced meat and salt in a bowl and form a burger.
• Put the olive oil on medium heat in the pan and cook the burger for about 4-5 minutes on each side.
• You take out the burger and place the cheese on it.
• In a non-stick pan, put olive oil again on medium heat and then fry the egg.
• In a small bowl, mix the avocado, lime juice and sauce.
• You spread the sauce on both sides of the bun, add the burger, the egg on top, cover.

5. The Burger King

Materials

• 200 gr. ground beef (ideally with 30% fat)
• brioche bun with sesame and poppy seeds
• pickled onion
• pickled cucumber
• lettuce, cut julienne
• tomato
• cheddar cheese (1 slice)
• bacon (1 slice)
• special sauce (preferably made with ketchup, mustard seeds, mayonnaise, sriracha and horseradish)
• butter

Implementation

• You make your burger with the ground beef. Make sure it is finely chopped.
• You put butter on the bun and heat it slightly.
• Cut the tomato into slices, 1 cm thick.
• You bake the bacon in the oven so it becomes crispy.
• You prepare the sauce. The proportions are adjusted to your requirements.
• You cook (bake according to your preference) the burger with salt and pepper.
• You build the burger.