Written By: Shawn Krajewski
Last month was June (happy Pride month), which means it is now the beginning of summer, also known as grilling season. And what better way to bring in the summer than with a brief guide on the multiple layers that make up the beloved burger? These elements include the patty, the condiments, the buns, and even the different additions that can be placed on the patty to make it taste so much better.
The Patty
Probably the most recognizable part of a burger; the patty is what makes the burger more than just a sandwich. A hamburger patty transforms a burger from a sandwich into a delightful lunch. The patty is the most important part to nail down and it has the largest effect on eating a burger. Burger patties have two aspects----that we can control----that make them delicious and contribute to their taste. The first important element of a burger patty is the portion of meat: how much, and what part of the meat. For the sake of this article, I won't get into the specific part of the meat because once it's been ground up, it becomes an unrecognizable protein. The second important aspect of a burger patty is how you cook the meat. You need to consider how long you cook it, what shape you form it, and what type of grilling device you use, among other factors.
Size also matters when dealing with meat. The biggest problem that most people don't seem to see is when there's too much burger patty. Overall, you should remember that there can be too much of a good thing. This is why when making a burger, make sure you don't put more than necessary between the buns, or else it's going to be very awkward to eat the burger. I found the best size for a burger is between 5 to 8 ounces. (6 ounces is an especially perfect size when your appetite is small, or two 7-ounce burgers if you're my dad, but I will get to that shortly.)
Next up is the shape. There are two incredibly popular options: a regular grilled patty, which is your standard fat, cartoon-styled burger patty you would get at a fast-food restaurant. It is the patty that everyone thinks of when they have a burger; it's the safe option. It's not too quick to grill and has a good taste, but the texture is a little lackluster and it can be a little too hardy when compared to the other option. Nonetheless, it's delicious and everyone seems to like them. You can take them out of the package, place them on the grill, cook, turn, cook, flip, and repeat until you have a nice grill pattern on both sides.
The greatest of all time (GOAT) in the world of burgers is the smash patty. It's one of my personal favorites for good reason. Smash patties are a quicker, lighter, and even tastier alternative to regular grill patties because of how they are cooked. To make a smash patty, you start with a ball of ground beef and then smash it onto a flat-top grill. Smash patties are typically around 33% smaller than regular patties, but I believe in quality over quantity. The cooking process makes the smashed patty so much better. Since it's smaller and starts as a ball that gets smashed onto the flat-top grill, the patty becomes crispy and savory due to more of its surface coming in contact with the grill. Heat your flat-top, form a ball, smash it onto the grill lightly, flip it, smash it more, flip, and you're good to go!
The Fuel
Fuel is also crucial in a good burger! Yep, that's right, when grilling juicy meat, even the type of fuel or heat you use can affect the taste of the meat. There are three main types of fuel when cooking burgers. First, there is electric fuel. Then charcoal/wood fuel and finally gas fuel. Each of these (except the last one) has major benefits.
Electric fuel is far more eco-friendly and allows for a far quicker sear since electric cooking supplies heat up far quicker than those that rely on combustion reactions. This is because they can be inconsistent at times when compared to directly adding energy. The only drawback of this "fuel" is that it doesn't impact the taste, for better or for worse, because it doesn't involve a reaction to heat up the meat. This means that no additional particles that affect the taste will get into it, whether they are bad or good. So, it's less of a downside and more of the absence of an upside.
Charcoal grills are the opposite of electric-powered grills. Cooking with charcoal takes longer and it is not eco-friendly, although it is better than some other options. However, it has a major upside: the taste. When cooking over carbon-related substances (like coal and wood), the smoke from the fire can be absorbed into the meat, which causes that smokey taste that everyone loves so much. Essentially with charcoal grills the taste of the burning wood seeps into the meat and coal. As for differences between the taste of a coal fire and a wood fire, I can't tell you, I would have to do more testing with those two.
Finally, there's gas-powered; however, don't worry if you don't have a gas-powered grill, you're not missing out much.
The Toppings
The toppings on a burger really depend on preference. Toppings differ from person to person, however, for all types of toppings you should remember to keep a good balance between your foods. For example, if you are using a larger patty, you should use more toppings and condiments. On the other hand, if you have a small patty, don't add too much, or else you're going to be wearing it.
In general, you should be making burgers that you like. So, if you want so many condiments that your plate looks like abstract art, that is completely fine! While I may not like it myself, it's your burger and you should do what you want...except for sardines. If I see sardines on your burger, I will be removing your grilling license.
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