The best burger in the world – a high goal that millions of people around the world have already set themselves. They started looking for the ultimate recipe for the high-end luxury burger. The problem: There is no right way to become the best burger in the world, because you have to tailor this burger to your own preferences. Otherwise it would be basically just a mass-compatible average burger. You want your perfect burger. That’s why I don’t want to try to present a burger that has been worked out down to the last detail, but to explain the absolute basics without which the best burger in the world simply can’t do without. This can then be used to build on, with everything a burger’s heart desires.
What meat for the burger petties?
They are the heart of every burger, they build up around the meat patties, so a perfectly prepared burger meat platter has the highest priority – and you can do so many things wrong, but it’s actually so simple. It is imperative that you use pure minced beef, as fresh as possible and somewhat coarsely ground as conventional minced beef – so ask your trusted butcher to grind the meat you want freshly. But what song is suitable for the best burger in the world? As a rule of thumb, remember that the meat should have a fat content of about 20%. That’s so much that it has a good aroma, that the burger becomes deliciously juicy and so little that it won’t drip with fat. You don’t need to reach for the expensive beef fillet, this has too little fat – the patties get too dry. Try a grinded entrecote and you will be amazed at the wonderfully aromatic and juicy burger you create. As a rule, laymen use packaged hack. Mixed minced meat usually has a fat content of 35% – this comes from the fat pork that is worked into it. Don’t take your hands off it, you mustn’t skimp on the quality of the meat. If you do, you just don’t deserve the best burger in the world. Then please read elsewhere.
My favorite books about burgers
Book tips: By the way, I recommend absolute Burger fanatics to have a look at this book. One of my favorite books about burgers and luxury fast food. That’s what this one says: Better burger. The founder of the “Holy Burger” in Munich has meanwhile published his own book, with a great chapter on Burger Buns and some spectacular creations.
What ingredients for burger petties
Now it’s up to you, the perfect minced meat and you want to start seasoning, processing and digesting it immediately. Stop, stop! Less is more, at least with the best burger in the world. You’ve just invested a lot of money in good meat, so be so good and don’t destroy this investment now with onions or garlic or eggs and breadcrumbs – or do you want to fry meatballs? Then you’re in the wrong place. Decently season with salt and pepper or leave it straight away and do that later when the patties are fried. A spoonful of Worcestersauce or even soy sauce is good for the meat, but it is also not a must. The only thing you really need to do is reach into the hack with your heart’s desire and massage the whole thing for about a minute. Get your hands dirty and accelerate, the patties will thank you. Why are you doing this? The woodchip is bonded in such a way that you do not have to use any binding agent. In addition, the meat will be kept at room temperature, which will please him.
How to Form Burger Parties
Congratulations, you’re about to get a royal moment in burgers – shaping patties. You should try to shape them as uniformly as possible, otherwise they will cook unevenly. For example, you can take a serving ring and press the mass into it. Or you model through gossip movements until your desired shape is reached. Or you can get yourself a classic burger press that doesn’t cost much and does a good job. But keep in mind: The meat will shrink during frying, so that the patties become much thicker and narrower. Professionals use their thumbs to press a hole in the middle, which should help to counteract this effect. However, the patties should be about 2cm thick at the end and weigh about 200 grams.
How to fry the best burger petties
If you’ve followed the advice here, there’s a burger of the highest quality minced meat in front of you – so you’ll fry the patties medium. I cannot and will not approve of anything else here. So you heat up a little clarified butter in the pan – about 2/3 of the maximum performance and put the patties in it. Now you’re gonna touch her exactly twice: Once to turn after 150 seconds and another 150 seconds to lift them out of the pan and let them drip on some kitchen crepe. Turning things back and forth is for pseudo-chefs. If you’re into cheeseburgers, you can also put a slice of cheese on top of the hot meat during the roasting process. Don’t forget to season with salt and pepper after roasting.
The best homemade burger buns
You probably ended up here because you googled “the best burger in the world.” Then you’re obligated to do the burger buns yourself, anything else would be a joke. I don’t think we need to discuss the tasteless cardboard rolls in a bag. Make a note of the following ingredients:
- 180 g flour type 550
- 20 grams durum wheat semolina
- 40 grams of milk
- 100 grams of lukewarm water
- 10 grams of yeast
- 5 grams of butter
- 4 grams of salt
- 10 grams of sugar
Mix all this in a bowl (the yeast is dissolved in lukewarm water). Now allow the dough to rest for half an hour, then form about four dough balls of the same size and press them on a baking tray with baking paper a little flat. Now you have to wait again – until the dough lotions have doubled their volume. Pour in a little melted butter and put it in the oven at 180 degrees for about 15-20 minutes. You’ll never buy burger buns again.
What topping and sauce for a perfect burger
Don’t overload your burger with flavors. Limit yourself to 2-3 fine ingredients that don’t kill each other. Combine consistencies. To melted cheese it can be something crispy. Combine flavours and combine mild with hearty. Everything, really everything has its raison d’ être on a burger. Just think of mushrooms, prawns, raw vegetables, fruit, nuts, pickled foods. Break down your favorite food (except burgers) and put it back together on the burger. I recently made a Japanese burger, for example. And with all the creativity, remember, there’s a dream party buried down there somewhere. You should taste that too.
You have lovingly roasted meat, deliciously smelling burger buns, now please don’t screw it up with ketchup or a ready-made sauce. Try something new with the sauce. Touch a garlic mayonnaise, mix a homemade burgersauce, put exactly what you like best on the burger. And if that’s ketchup, then clap on it in God’s name, ketchup on it (but please do it secretly). Try to make sure that the sauce matches the other ingredients on the burger. Think about a gorgonzola sauce, or how about a chutney or guacamole? I don’t want to make any big demands when it comes to sauce, just take off the blinkers – there’s more out there, outside the ketchup universe.