Beef burger

Burgers are iconic. They symbolize what amounts to a mantra: informality, hearty appetite, good times and the inclusion of all.

In 1885, at a country fair on Seymour, Wisconsin, Charles Nagreen served beef burger steaks between prices of bread for ease or carrying.

In 1892, at another county fair in Akron, Ohio, Frank Mensches was said to run out of sausage and decided to mince fresh meat for sandwiches instead.

Burgers are usually fried or grilled and are a patty of ground beef served in a bun with salad. A size of cheese is often placed on a burger to make it a cheese burger.

Sometimes salt and ‘extenders’ such as soya protein are added to improve the cohesiveness of the burgers after cooking.

 Beef burgers have also been commonly referred to as a hamburger which is the one and the same and is not normally made from pork.

Beef burgers spread in popularity in the first half of the twentieth century, proliferating in chain restaurants throughout Southern California and have long since become a symbol of the American diet.

Burgers are incredibly easy to prepare, and the only really important step, beyond not overcooking them, is forming the patty. The main thing to avoid is overworking the meat which can result in tough, rather than tender and juicy, burgers.

The best burgers are made from meat with small connective tissue content. Too much connective tissue produces an undesirable texture.
Beef burger

Beef meat in burger

A burger is simply a well seasoned ground beef patty either cooked, on a flat top griddle or grilled over a flame or under a radiant heat broiler and served on a soft bun with condiments.

Burgers and related products are popular in many part of the world via fast food outlets, food service and in house consumptions.

The basic ingredients of burgers are the same as sausages nut the meat content is higher. The high meat content, especially when beef is used means that herbs and spices are less important in flavoring of burgers than sausages.

Favorite cut for burger normally ground sirloin, round and chuck. Ground round will make firmer burger that is still quite juicy, and sirloin will make a burger that has lots of beef flavor but is fairly dry and crumbly. A chuck burger will be the juices but will shrink a good deal as the fats melts away.

Most plant grade trimmed meat according to visual or measured lean muscle and fat content, and this is critical to the formulation of products and the achievement of consistent quality.

Quality of meat to be chosen from including:
*Color. Generally, the older the animal, the darker the meat color. Beef should be an even, rosy to purplish red color.
*Texture. Good meat is smooth, with a fine grain.
*Marbling. Good marbling means that there are evenly distributed flecks of fat throughout fat. The external fat should be white not yellow.
*Smell. Meat should smell fresh.
 Beef meat in burger