The Bodacious Burger!

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The American passion with the Burger is something to be explored.  As a starting base, I use my Kitchen Aid grinder attachment to combine various cuts of beef, pork and sometimes chicken to make the foundation of the burger patties. This process also works for mincemeat which is what a burger would be considered in European gastronomy.

Time to up the ante on the burger experience.  Can you consider a burger as fine dining? Can we elevate the meek and mild burger into a semi elegant experience? How about a Bohemian experience, complete with cultured cocktails or a good IPA?  These are some of the questions I will explore here.

The process involves picking out the cuts of meat that I love and making the right combinations for what I wish to achieve. My basic mincemeat is 1 part beef tenderloin, 1 part beef short ribs, 1 part brisket. Grind together on a rough grind setting as the mincemeat does not have to be mushy but have a strong character to it.   For an extra addition, I add in ¼ part bacon or 1 tablespoon butter as I am grinding the meats, to raise the fatty content which holds the burger or meatloaf together.  The flavor profile is rich with vibrant, robust. 

The next question concerns the side dishes and, perhaps, an appetizer before the burger.  The standard is some type of potato concoction involving deep frying with a lot of salt.  Let’s consider that and move a bit onward.

To that end, let us go around the world in burgers!

Check out the Great American Cheeseburger!