The ultimate cheeseburger
Replies: 30 - Last Post: Apr 25, 2012 8:34 AM Last Post By: castellocheese
Apr 8, 2012 2:04 PM
The ultimate cheeseburgerTo my mind there are three options, cheddar, swiss or blue cheese.
To the true gourmet only a soft blue will do, something like a cambazola is the perfect cheese for a cheseburger.
Recipe for a Bandraburger:
1lb chuck steak, minced yourself
2 small shallots
1 clove garlic
handful of oregano and sage, mixed/torn
tablespoon of tomato paste
teaspoon of marmite
teaspoon of fish sauce
Mix the above and allow it to stand for 30 mins before cooking over coals,
when making the burger, grill the bun (preferably over coals) spread the bottom half with mayonnaise, add slices of cucumber and tomato, then the burger, top with cambazola (blue brie) and spread mustard over the top half of the bun, serve with a tossed mixed leaves and a dill pickle on the side, chips with Heinz tomato ketchup.
That is the ultimate burger.
Apr 8, 2012 2:23 PM
1Right concept, wrong cheese. Ideal is a Wisconsin sharp cheddar or a Pepper-Jack cheese. And you might consider grilling/sauteeing the onion separately and placing on the cooked meat in the bun rather than including it in with the ground meat.
That's my ultimate cheeseburger.
Apr 8, 2012 3:14 PM
Apr 9, 2012 2:39 AM
Apr 9, 2012 5:31 AM
Apr 9, 2012 6:04 AM
Apr 9, 2012 6:06 AM
Apr 9, 2012 6:38 AM
Apr 9, 2012 7:51 AM
8I've enjoyed burgers with a plug of a blue cheese in the center, but I don't think of it as a cheeseburger.
I also don't use egg in hamburgers--makes them more meatloaf-like, I think. Because you have to manipulate the meat a lot in order to mix in the egg, you get a different texture.
I'm interested in the addition of tomato paste, fish sauce & Marmite (well, maybe not Marmite). But all of those, plus Worcestershire & anchovy paste, are known umami enhancers. I may experiment one of these days.
Then there is Jimmy Buffet's preference:
Cheeseburger in paradise
Medium rare with Munster'd be nice
Heaven on earth with an onion slice
I like mine with lettuce and tomato
Heinz 57 and french fried potatoes
Big kosher pickle and a cold draft beer
Well good god almighty which way do I steer?
Apr 9, 2012 7:55 AM
Apr 9, 2012 8:02 AM
Apr 9, 2012 5:20 PM
I think egg makes a good binding agent and sorry Vuinny but the mayo is on the other side of the burger from the cheese. Perhaps mayonaisse doesn't go with cheddar but I assure you that with, say, a gorgonzola as the cheese in a burger it is sublime.
Now don't get me wrong, I like cheddar fine but the older I get the more I enjoy the interplay between beef and blue cheese in all sorts of combinations.
Midwesterner, I'll try the shallots caramalised as an individual ingredient, thanks for the tip, currently I get sweetness from the blue cheese and as nutrax points out the uummami from fish sauce and marmite-I tend to use Vietnamese fish sauce as opposed to Worcester sauce.
No real takers for swiss then? Interesting.
Apr 9, 2012 6:01 PM
Apr 9, 2012 6:20 PM
Apr 9, 2012 6:28 PM
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