The Good Ol’ American Hamburger

Somewhere around the turn of the century (20th, remember we were born in the 1900s), several Americans used their culinary ingenuity to craft a sandwich out of a ground beef patty similar to the “Hamburg Steak” that came here with German immigrants. This sandwich quickly took off in popularity as it was made from readily available meat, highly customizable and perfect for eating on the go. So easy to eat on the go that in 1921 Walter Anderson and Billy Ingram teamed up in Wichita, Kansas, to create the world’s first fast-food burger chain, they called it White Castle. Now burger joints are found in nearly every city and country around the world. The Baker and I even enjoyed a flame-broiled Whopper in the capitol city of El Salvador on our honeymoon.

Making burgers always starts with a butcher, and their job is an important one for a quality product. My grandfather was nearly obsessive about what went into the fresh-ground burger in his shops, he meticulously trimmed and removed gristle or sloppy looking fat. Many people choose burger based on its fat percentage (85/15, 90/10, etc.), but he taught me that using the best cuts of meat and the right fat is much more important than the percentage. Only hard, white fat from the loin and kidneys made it into his ground beef, and all these years later we still do it the same way. No matter where you shop, choose ground beef with specific cuts marked on the label. If the label just reads “Ground Beef,” it is likely mixes of trim from multiple animals and cuts. I prefer ground sirloin myself; it is never the cheapest but always the best. If grinding your own, remember to trim any unsavory pieces and always grind twice for a tender burger—once through the coarse plate and once through the fine. The Butcher was taught to never compress a patty too much as it makes them tough and releases juices. Rolled out into size and lightly flattened is the trick! Many add bread crumbs or egg to make them hold together better through cooking, we always recommend using high-quality beef, patting the meat out ahead of time and allowing them to “set up” in the refrigerator instead of adding filler. Beef alone always tastes much better.

Cooking methods on hamburgers are as diverse as anything, but the tried-and-true favorite is over open flame. Nothing is more American than grilling burgers in the summertime, a great time to enjoy a cold libation and can often be performed just about anywhere with the right portable grill. Just like in steaks, remember to know your grill and set up hot and cold zones to avoid flare ups that will leave you with a burger that is burnt outside and raw inside. Sear first then move out of the flames and close the lid to finish to temp. If grilling is not in the cards, the old faithful cast iron and butter work just as well in our opinion. Remember, finishing butter is just as delicious on hamburgers as steaks, it’s often the only seasoning we recommend beyond Kosher salt.

Get out there this summer and participate in the great American tradition of burning up some hamburgers! Customize them any way you’d like, but remember to top them with as many local cheeses, vegetables and condiments as possible!