Heavenly Hamburgers – A Sure Bet for Labor Day Cookouts

With Labor Day weekend upon us, the summer begins to wind down. Luckily, for grilling enthusiasts, there are still a number of weeks to spark up the coals and wow your friends and family.  In fact, this weekend usually brings a cookout or two to pass the time. This week we’re paying homage to the all-American classic — the hamburger.

Hamburgers are one of those tasty treats that can be found at any point in the gourmet spectrum. From drive-thru restaurants to sports stadiums to five-star steakhouses, they have taken up residence with great reviews. 

Without a speck of ham in them, I wondered where the name originated. My research pointed me to none other than the Hamburger Hall of Fame in Seymour, Wisc. (www.burgerweb.com). According to burger enthusiasts:

• German trading partners developed a taste for raw beef fried with onions, called "hamburg steak." Soon thereafter, German immigrants brought hamburg steak to the U.S. in the 1700s and 1800s.
• Both the hamburger and ice cream cone "debuted" at the 1904 World’s Fair in St. Louis.
• The first hamburger chain was White Castle founded in 1921 in Wichita, Kan. This is also where the hamburger bun was first developed.

Well, we’ve come a long way since then, for sure.  Today, there is an increasing popularity of new types of burgers that use alternatives to ground beef as the primary ingredient. For example, ground turkey and ground chicken are suitable for burgers. And certainly, veggie burgers (a combination of ground vegetables, beans and bulgur or rice) have prided a lower fat and meat-free option.

For beef burgers, a few simple suggestions provide the best results. Most experts agree that adding to the meat itself detracts from the flavor of a good burger. Rather, use toppings to get creative. To ensure the best results consider the following tips:

• The lowest fat beef may not provide the best flavor. Opt for 85-90 percent fat free meat for optimal taste. For each 6-ounce burger, one pinch of kosher salt should be mixed into the patty.
• Preparation on a grill (or in a grill pan) at medium heat will provide the classic charred makings and will allow the appropriate amount of fat to drain from the meat during the cooking process.
• Resist the temptation to flip repeatedly and press the spatula against the meat.  It only impedes the cooking process and sends the good stuff into the pan or grill. Grilling 5 to 6 minutes on each side should result in a medium-well (slightly pink) burger

Now, if you are looking to get creative at this point, toppings and bread choice can really set you apart. I can’t emphasize enough the value in upgrading from the standard eight-pack of rolls available in the bread aisle. Burgers go to a whole new level when served on focaccia bread, a flavored bagel, Portuguese sweet rolls or a toasted multi-grain English muffin.  If you are spending the money on good meat, allow yourself the indulgence of good bread, too. 

And for toppings, the possibilities are of course, endless. But here are a few I have enjoyed, as have my guests:

Asian Burger: For the last minute or two of grilling, brush the burger with Asian sauce (3 tablespoons hoisin sauce and 1 tablespoon of soy sauce with a pinch of ginger)

California Burger: Spread 2 tablespoons of guacamole on the roll and sliced tomatoes and sprouts on the burger.

Mexican Burger: 2 tablespoons of salsa and a slice of pepper jack cheese and shredded lettuce.

Black & Bleu Burger: Burger with cheddar cheese, smoked bacon, a generous grind of freshly cracked pepper and bleu cheese.

Brie Burger: Brie warmed and placed over granny smith apples with a hint of honey mustard.

No doubt you have a few ideas of your own to share and I’d love to hear them so drop me a line. Until then, go get ‘em grillers and enjoy a great holiday weekend.