When the Gourmet Hamburger is not needed
We do not always fully realize it but it happens very often that our way of eating is influenced by fashion. Whom as me, is (un)lucky enough to have lived his teenage years in the 80s, maybe will remember the pennette with Salmon and Vodka … How to garnish it? Chopped parsley chopped everywhere, sprinkled over whatever. Beer? A slalom at the pub was a must. A trendy spirits? Nothing better than a beautiful Melon flavored Vodka. But today would you like the same things? Probably not, yet they are the same, that’s you are changed. A similar story in our world has lived the burger.
McDonald in America is lived as a popular restaurant, whose declared intention is to allow anyone to eat with a few money. The first image through which the hamburger has spread to Italy has gone though here: gray meat half a centimeter thick, plastic cheese and foam gum buns. Then with the passing of years there was (rightly) an evolution towards the qualitative aspect: it was discovered that the burger if made with the right ingredients and the proper cooking techniques is a great dish and has been decided to rediscover it in a gourmet key. And it was soon a flourishing of restaurants on the canal banks (trendy restaurant spot in Milan) that offered wagyu burgers with DOP burrata and Alici di Cetara drippings at 20 € at the sandwich. All well understood, but in my opinion this has left a big gap in the middle that has never been filled.
The gourmet rediscovery of the burger was the key to restoring dignity to a dish that for too long was associated only with its junk food sense but perhaps lost its identity along the way. The burger is a delightful food, accessible to everyone, away from excessive refinement and deliberately playing his popularity over its controlled excesses. What in my opinion is missing for hamburger is a way that does not give too much weight to the balance, which is still for having everyone a nice “laid” dinner, of those in which you inevitably get dirty the shirt with a salsa drop. In fact, too little emphasis is given to the badass hamburger, the unrefined one but with an unsurpassed intensity of taste. So I wanted to give my humble contribution by pointing out 4 recipes to enrich this particular type of the most famous streetfood representative.
Hamburger al Caffè e Cola
PATTY: Black Angus 85% lean, 15% fat
BUN: Pretzel Bun
DESCRIPTION: Hamburger with coffee rub and coke sauce, crunchy bacon and lattuce
1/2 Tblsp Paprika
1/2 Tblsp Muscovado Sugar
1 Tblsp Grounded Coffee
1 tsp Black Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Coriander
1 Tblsp Tomato Paste
1 Tblsp finely chopped Onion
1 minced garlic clove
2 Tblsp Butter
1/4 cup Apple Vinegar
1/2 Tblsp Worcestershire Sauce
1/4 cup Muscovado Sugar
3 Tblsp Espresso Coffee
1/2 cup Coca Cola
1 tsp Chili Pepper
MAKING: Simmer the sauce until it reaches the ideal density to cover the spoon of a spoon and emulsify it with a blender, apply the rub on patties before grilling and before taking off from the griddle, apply the sauce with a brush. build the burger with lettuce, patty and bacon.
Hamburger with Goat cheese, Aioli and Bacon
PATTY: Beef 80% lean, 20% fat, 2 tsp SPOG Rub each patty
BUN: Mixed seeds Bun
DESCRIPTION: Hamburger paprika goat cheese, aioli sauce, crunchy bacon croccante and fried onion
2 cups yogurt
2 Tblsp Lemon Juice
1 Tblsp SPG Rub
2 cups Flour
2 glasses seeds Oil
1 Tblsp Lemon Juice
1 tsp Mustard
1 minced Garlic clove
1 tsp SPG Rub
Making: Add yogurt to lemon juice and flour to SPG Rub. Twice dip the onion alternately in yogurt and flour, then fry it in hot oil. Combine the goat’s cheese with a spoonful of olive oil and sprinkle some Paprika on it. Place the hamburger with Salsa Aioli, patty, goat cheese, bacon and fried onion
Greek Hamburger
PATTY: lamb meat, 1 tsp di SPOG Rub each patty
BUN: Simple Bun
DESCRIPTION: Lamb Hamburger with plateroasted feta cheese, Tzatziki sauce, mint and tomato
1/3 cup Greek yogurt
1 Tblsp finely minced cucumber
1 Tblsp Lemon Juice
1 tsp SPG Rub
MAKING: Combine the sauce ingredients and homogenize them with a blender, plateroast the feta and build the hamburger with tzatziki sauce, lamb patty, fresh mint leaves, chopped feta and tomato.
Hamburger with Zola and Whisky
PATTY: Black Angus 90% lean, 10% fat, 1 Tblsp of hard Zola crumbled
BUN: Pretzel Bun
DESCRIPTION: Angus and zola Hamburger, Cheddar and Whiskey caramelized onion
1bicchiere di Whiskey
2 Tblsp Butter
1 Tblsp Brown Sugar
1 tsp Thyme
Q.B. Salt and Pepper
MAKING:
Caramelize onion with whiskey and other ingredients, grill the patty until melting the zola and build the hamburger with patty, a slice of cheddar and whiskey caramelized onions.
If henceforth you and your friends want a burger, but a badass one, you have just to choose. I’ll pretend nothing and I’ll say that it was a gourmet dish …
And for you, what was the more badass burger you’ve eaten so far?
