Hamburger Forum

http://www.chow.com/stories/11635

Great link, usually I just fast food take away or cook frozen burgers but this makes me wanna just go and make one fresh, yeah, the burger is tower sized at the end, but you can easily cut it down ;)

looks pretty damn good

I think this falls into so many things that are wrong about my philosophy of a burger. First off, objectively, searing a burger DOES NOT SEAL IN JUICES. It just adds a very tasty crust, but the total amount of juices loss when searing as opposed to searing is actually MORE. I actually like low fat content lean ground beef, because fat does not add flavor, fat simply adds juices to the meat. Leaner cuts tend to create more flavorful tastes, while fattier cuts tend to be more tender but less flavorful. If your burger is well girded and held very loosely, you can mitigate the tenderness issue. Stuffing a hamburger with anything other than cheese is a travesty! Especially when your stuffing it with other kinds of cuts of meat. I don't put ground meat into my short ribs, and my short ribs I do not put into my ground meat. And finally what the hell is he using Pesto for? Pesto is way to overpowering and does not match with the flavor characteristics of beef. basil, olive oil, and pinenuts DO NOT GO WITH BEEF. They stay on chicken and pasta. Stick with mayonnaise as it is a natural barrier to stop your burger buns from being soggy, or go for Tzatziki if your feeling adventurous. Above all, stay with fat based or yogurt based sauces like Hollandaise or some Mayo variant like Tarter Sauce. Stay away from olive oil sauces like the Pesto used, too delicate for something like beef, for Italian use Fetteccine sauce since the butter and Parmesan can stand up to beef .