valerie lareau
 Member since: July 17, 2010
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THE WORLD’S BEST HAMBURGER
WHICH I WILL GLADLY PAY ON TUESDAY
The hamburger from my point of view and with being taste is subjective; I can only give you my taste and cooking experience.
The American hamburger has a lot people claming to have either served it first of have had invented it
But the library of congress has credited Louis Lunch in New Haven Ct as the first place to serve the mega popular food
The debate will never end on the is the best way to enjoy the burger
My interpretations is simple
INGREDIENTS MAKE THE IDEAL BURGER
1 Great Ground Grass Fed Beef a blend of 75% chuck 23 % and sirloin and 2% extra fat whether it be butter or duck or pork or beef it all about that little extra and the taste your going for add sea salt or kosher and fresh ground pepper that’s it
2 The Roll the crunchy or the chewy or the soft
My view is that the roll should support the meat
So sourcing the right roll is key
3 Toppings
In my opinion nothing should get in the way the meat
No fruit no nuts no broccoli no peanut butter or jelly
Those are no no’s other meat is ok like bacon or some other form of cured piggy products are ok but not too much of we want to adhance the flavor of the meat or it just becomes some thing else. CHEESE IS GOOD.
4 ADD INS in my opinion the add in are out
No eggs no bread crumbs any soup mix keep way from my fine blend of flavorful juicy heavenly bovine
5 Cooking Process depending on your equipment have
Some people like char broiled for the grilled taste some like the fried taste or even steamed hence the burger king McDonalds debate, my criteria is that surface must be hot enough to seal the juices into the patty thus flavor turn as little as possible and don’t let it dry out medium rare to medium well is the WAY anything else id dangerous or obsurerd
6 Condiments no variations of the NO items above in the toppings sections other wise put on mayo mustard ketchup even relish hot peppers roasted garlic great!! Have a ball enjoy
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na/ how can one be an expert on taste ?, the ladder
springvale
never stop learning program
1978- |
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