IF EVER there was a good time to order a delicious burger it is May 28.
This Sunday marks International Burger Day, so we decided to take a look at what constitutes a grade a burger.
The staff at Grill’d Bendigo cook and assemble hundreds of burgers every day.
"Grill'd loves to celebrate healthy burgers every day but International Burger Day gives people a chance to enjoy what is ultimately the greatest comfort food,” Grill’d founder and managing director Simon Crowe said.
So many burgers are consumed at their restaurant they they have burger construction down to a fine art.
But how do you put your burger together? Do you toast the bun on the grill alongside the patty?
Does your slice of cheese go on cold with the salad or should you melt it over the meat as it’s cooking?
Are you partial to beef, chicken, lamb or a vegetable patty?
Most importantly – pickles or no pickles?
There is so much to decide on.
Without trying to cause major arguments, here is what I prefer to knock together in the kitchen.
I opt for a fresh bun, because it gathers any stray juices better than a toasted bun.
When cooking the patty (usually beef), I love the satisfying melt of cheese over it.
Build your burger salad first. A smear of mayo followed by lettuce, tomatoes and pickles. Then add the meat and cheese with a squirt of sauce and a dash of mustard (to compliment the pickles).
Finally, consume with great satisfaction.
A brief history of burgers
There is some contention about where “hamburgers” were first created but the earliest recipe comes from Germany.
The Hamburgh sausage” was included in a recipe book in 1758 and was served “roasted with toasted bread under it.”
In America the first claim on a hamburger being created is in 1900 by Danish immigrant Louis Lassen in New Haven Conneticut.
Charlie Nagreen claimed to put a meatball between two slices of bread in 1885 . It is now known as a “Hamburger Charlie”.
Other claims on the first burger come from Otto Kuase, Oscar Bilby, Frank and Charles Menches and Fletcher Davis.
But it doesn’t really matter where burgers came from as long as they still taste great!