Hamburger deserves more respect
By Jim Romanoff,
For The Associated Press
Published: Wednesday, July 29, 2009 at 3:30 a.m.
Last Modified: Tuesday, July 28, 2009 at 3:10 p.m.
Don't let the fast food chains hold a monopoly on America's hamburger culture. A great burger is worth slowing down for.
Click to enlarge You don't have to head to the nearest burger joint for the perfect hamburger. They're easier to make at home than you may think.
Associated Press
For celebrity chef Bobby Flay, who has a book on the subject and has recently opened Bobby's Burger Palaces in several locations, making the perfect burger involves treating "each component with the thought and respect it deserves."
That means making wise choices on the type of ground beef, patty making technique, cooking method, and bread and topping selections.
Start with the beef. Most chefs agree that ground chuck, usually labeled as 80 percent lean and 20 percent fat, is the way to go. That's because fat equals flavor and moistness. Going with anything leaner will produce a dry and tasteless burger.
Flay recommends purchasing the meat from shops where it is ground fresh daily.
Stay away from pre-packaged or pre-formed patties, which Flay says can be inconsistent in freshness, texture and flavor.
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