July 10, 2009

Burger Trends

juicy hamburger for the summer

Maybe it’s the economy, maybe it’s the season, but there is a hamburger frenzy happening in the food world right now. This summer’s trend? Make it yourself. And by that they mean everything — from the buns to the ketchup.

That might be a bit much. My own Perfect Burger is really simple. It’s all about buying the right beef — ideally from a good butcher and with a respectable percentage of fat in it (lean beef has very little flavour and moisture, leading to chewy, bland burgers.) With great beef to start, I just add salt and pepper and very gently shape into thin patties (they cook more evenly and you can eat two!). I grill them over really high heat so there’s a bit of a crust on the patties, then add cheddar, my favourite pickles (Strub’s Full Sour Kosher Dills) and toasted bakery buns. Mmmmmm.

Hamburger buns

But for a restaurant-style, over-the-top treat, you can start with a whole sirloin steak and mince it by hand (this takes time and a sharp knife but actually makes a huge difference.) And why stop there? You can also bake your own buns, make a special condiment (try our Green Tomato Chutney Recipe) and splurge on an amazing cheese (Canada’s own smoked Blue Haze would be incredible.) And after all this, you might even make a batch of your own fries to go with it — or even Ricardo Larrivée’s incredible Panfried Potatoes from H&H’s August 2009 issue. Serve these beauties at a proper dinner party — trust me, your guests will go crazy for them.

For more delicious burger recipes, check out our Best Burgers Menu.

Photo credits:
1. Gourmet’s
The Ultimate Burger
2. Smittenkitchen.com’s
Light Brioche Burger Buns