Monday, November 10, 2008

Classic Burger Recipe

A HoosierBurgerBoy reader recently logged onto the blog and asked me the best way to make an American burger for their new restaurant in Mallorca, Spain. Here is the response I posted. I would love to get any comments back on what you would put down as the recipe for the Classic American Burger.

My response:

Be glad to give advice for an American style burger. I recently had a burger in Bilbao and it was awful. Bland meat, basically flavorless.

Here is what I would do.

1. Make sure the beef is ground chuck. Freshly ground each day. Preferably naturally raised or grass fed.
2. Make sure you serve it on a white enriched bun. Not a brioche, or roll or other type of bread.
3. The patty should weigh between 1/3 and 1/2 pound pre-cooked weight.
4. Use swiss or american cheese.
5. Serve with fresh tomato and lettuce on the side.
6. Thousand Island Dressing for Sauce or if not then offer, mustard, mayo and ketchup.
7. Offer grilled sweet onions sliced very thin.
8. Don't overcook. Medium is best.

Good luck and send me a story and photo when you are done. I will put it on my blog!



Anonymous said...

Toast the bun or not? I vote for toasting the bun.

Scott R. Kline said...

Of course we should toast the bun. How could I forget?

Hoosier Burger Boy