Perfect burger: all the secrets to making a sandwich at home

Do you like burgers but don’t know how to do it yet? We bring you the basics and fundamentals to make a good homemade version of the sandwich.

A man in a hurry walks into a coffee shop and asks for something to take away. The owner, with imagination, shapes a disc of meat with the scraps of other cuts served at home and places it between two slices of toast: this is how the hamburger is born. This story, although curious, is just one of the many legends surrounding the origin of the most loved sandwich in the world. We invite subject matter experts to unveil and present the fundamentals of a great burger.

Born at the end of the 19th century, when the industrial revolution stimulated large migratory flows and changes in social dynamics, the hamburger is the result of the cultural interaction between the inhabitants of the New World and German immigrants. Its exact origin is controversial, but the fact that it is claimed by various places and people points to another peculiar characteristic of the sandwich: its cultural relevance. As the writer and big fan of the sandwich David Michaels says, in The World Is Your Burger: A Cultural Historya sort of bible on the subject: “the cultural success of the hamburger is such that everyone wants to be able to call it their own”.

The fact, however, is that from the character of Popeye Dudu to the famous plastic artist Andy Warhol, the hamburger has established itself as one of the main symbols of American and world popular culture. In Brazil, this is no different: in São Paulo, there are so many options for places to try the sandwich that consultant Marcos Lee, of The Burger Store, says that the capital of São Paulo is, today, “the most developed around the world in terms of burgers “.

the problem of the mixture

Meat is the heart of the burger, no doubt about it. Therefore, the choice of which cut to use, or which mixture (as the mixture of different meats is known) to aim for, is the first and, perhaps, the main lesson.

For a good blend, “getting the right proportion of meat and fat is the most important part,” explains Gian Wis, partner of Boteco Mano do Céu. Because they are made over high heat, burgers require the fat to be tender and juicy. It is also what will ensure a good bind to your record, without having to add any other ingredients – we’ll come back to that later.

It is recommended that the percentage of fat varies between 15% and 30%. Buzina, for example, usually produces burgers with 25% fat, while Mano do Céu and Pão com Carne produce discs with around 20%. These variations, explains Lee, have to do not only with the desired taste, but above all with the cooking method used. “The higher the heat of the surface on which the burger is cooked, the higher the percentage of fat.”

To get the right proportion of fat and meat, it’s worth betting “on the cuts of the forequarter of the beef,” explains Pedro Valsas, chef at Pão com Carne hamburgueria. Vinegar and brisket are examples of cuts of this type and their main virtue is that they are naturally fat, as well as being generally more accessible. And don’t get carried away by the fact that the cuts are fibrous and greasy, because by grinding the meat the fibers and some of the collagen present in the meat break down, leaving it soft and delicious.

It is possible to use more “noble” cuts, such as picanha, but it is very likely that you will have to mix a few cuts to get the right fat. There is some room to try different meat mixes. “At the end of the day, what really matters is whether it works in terms of texture, juiciness and flavor,” says Jorge Gonzalez do Buzina. But he himself jokes: “It’s sad to grind meat that is too tender and expensive.”

In order not to miss out on your homemade burger, our advice is to bet classic blend: 50% chuck, 50% chest.

Spices

How to season a hamburger? When to salt it? How to make sure it “turns on” and doesn’t disassemble?

“In making burgers, it seems like we’re going back to simpler and simpler,” says Lee. It is not uncommon to find recipes, especially older ones, in which eggs, types of starch, onions or herbs are used to flavor and shape a hamburger. Currently, however, these methods are less and less used, both for flavor and texture.

The motto is to make the quality of the meat speak louder and be the priority in the sandwich. Burgers that are too spicy can unnecessarily mask the complex flavor of the proteins. As for consistency, there are technical reasons not to use emulsifiers such as eggs and flour. These ingredients, once cooked, form a kind of glue that makes the burger harder and more chewy.

It may seem silly, but salting the burger at the right time is important and radically alters the result. Physicist and gastronomic scientist Nathan Myhrvord, the name behind the collection Modernist kitchenexplains that, during the salting of meat, the denaturation of myosin (a protein found in meat) is accelerated, producing a kind of gel.

The excessive buildup of this gel makes it sticky and the burger, tough – tastes best when it’s crumbly and soft in texture. That is, season the hamburger only with salt and pepper, just before bringing it to the fire.

Mold

The size of the burger varies a lot in relation to the size of the bun. “The proportion between bread and meat is crucial, no one likes to eat that pile of meatless bread,” explains Pedro Valsas. You also need to keep in mind that the sandwich must be easy to grip and bite into. In this sense, in Sao Paulo, explains Marcos Lee, “we have seen more burgers with an average of 160g, 11.8cm wide in nature and a height of no more than 3cm”.

The weight of the hamburger disc, of course, can vary according to the personal taste of the cook, but the dimensions should not exceed these measures. Buzina burgers, for example, have an average weight of 170-180g, are 10-11cm wide and 2.5cm high. Smaller burgers are also welcome, as in the case of Boteco Mano do Céu, which makes great 130g burgers (just be careful not to overcook: smaller discs cook faster).

Hot dish

There are several methods of making burgers, all of which are effective: barbecue, grill, griddle, pan and “even the air fryer,” says Marcos Lee. The important thing is to keep in mind what the expected result will be (for example: the grill will leave a smoky flavor in the burger) and the temperature of the surface. Lee recommends that the surface always be close to 190 degrees, a temperature that should be sufficient for the burger to develop a crust on the outside, without overcooking the inside.

For homemade burgers, the most important thing is “don’t put too many discs in the pan or pan at the same time”, explains Pedro Valsas, because this can lower the temperature a lot and produce a lot of water in cooking. Opt for a pan or an iron plate, thanks to the great capacity to retain the heat of the material. Just make sure you preheat the pan before you start making your sandwich.

the x of the hamburger

Many cheeses can be used to make a good cheeseburger. Gorgonzola, mozzarella, cheese, cheddar, among others. Among the burgers interviewed, however, they prefer melted cheeses, such as the American, as they are cheeses that melt easily. But stranded cheeses like mozzarella and platter work very well, especially in tall burgers.

Does the order of the factors change the product?

Once the burger is ready, it is very important to pay attention to the assembly, as “it can completely change the flavor,” warns Lee. If we think of an x-salad, for example, it is always good that the sandwiches are lightly toasted and that the hamburger is positioned just above the bottom slice. Ingredients such as tomato, onion and lettuce are placed on top of the meat, both so that the heat of the disc does not make them overcooked and soft, and so that the sandwich does not fall apart.

The order of the salad elements is also important, especially lettuce, as if it absorbs too much heat it loses its texture. “I always make a bed of tomatoes before putting in the lettuce,” says Gian Wis.

Has your mouth watered? Now try home and enjoy this worldwide success.

Tips for the perfect burger

• Between 15-30% fat

• Classic Mix: Beef + Breast

• Cool after molding

• Add salt only during cooking

• The size of the disc must be proportional to the bread

• Weight (tall hamburger): 160-180 g

• Diameter: between 12-11cm in kind

• Height: between 3-2 cm

• Biting the sandwich should be comfortable.

• Think about how the ingredients respond to heat

• Prevent the assembly from making the sandwich unstable

• Arrange the tomato on top of the meat

• Do not put lettuce directly on hot meat

• Toast the bread

Service

Boteco Mano do Céu

R. Ferreira de Araújo, 100, Pinheiros.

Opening hours: 12: 00/14: 30 and 17: 30/22: 30 (Saturday, 16: 00/22: 30; closed on Monday).

Delivery of Rappi and iFood

Horn for burgers

R. Cunha Gago, 590, Pinheiros.

Opening hours: 111: 45/14: 45 and 18: 00/22: 30 (Sat, 13: 00/23: 30; Sun, 13: 00/16: 00 and 18: 00/23: 00; closed on Monday)

Delivery by iFood

bread with meat

R. Joaquim Floriano, 595, Itaim Bibi

Opening hours: 11: 30/23 (closed on Mondays)

Delivery by iFood

The burger shop

R. prof. Atilio Innocenti, 747, Vila Nova Concezione

Opening hours: 10: 00/20: 00 (Sunday, 10: 00/14: 00; closed on Mondays)

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.