When we wonder how to make the perfect burger, we may focus on what ingredients it should have or at what point we want the steak to be cooked, in the end, those are some of the common customization options What do hamburgers give us? gourmet.
However, also wonder if there is a correct stacking order for the ingredients; Well, the texture of these, the auditory cues they produce during bite and taste are characteristics organoleptic important when tasting a good hamburger.
So that, In which position should the crispy lettuce or pickles go? Where is it appropriate to place the cheese, cast or not, in the ingredient hierarchy? These and other questions haunted the mind of Brett y Kate McKay, who tackled such a complex and implausible problem.
The architecture of a hamburger is, after all, a matter of taste. However, there is a placement with higher appreciation on average.
All part of the base. This must be from light bread if possible. Sealed on the outside, but all of it crumbs. It is appreciated that it has the usual oval shape, but it is not an imperative need, it is up to the chef. Yes it should be flat below, and grab enough surface, to sustain unbalanced everything that is put on next.
The dryness contributed by the bread must be compensated; so, first, it is necessary to cover the bread with hearty sauce. This procedure will be repeated with the Burger, but the sauces used in one and the other do not have to be of the same type. In fact, contrast is preferred: under, the sweetness of ketchup; above, the burning taste of mustard. These seasonings can be changed to taste, but the philosophy is always the same.
After the sauce, the first ingredient should be crunchy vegetable. It is preferable that here go the wavy leaves of some vegetable: lettuce, col, watercress ... The idea behind such a choice is that by sinking the tooth these components of the hamburger dampen the movement of its content, keeping the whole assembly in position.
Lettuce is followed by tomato slices. The purpose of these is to provide some consistency without overloading the protein plate. In some cases it is possible to change the tomato for a paste or thick sauce, but it is not the first option.
Here comes the time for the most important piece of the burger: he fillets or meat. Currently there are all kinds. If we look for the traditional flavor, minced beef is a sure hit; when we want something newer, We always have the laboratory meat that is already beginning to be commercialized; chicken, pig, seafood pasta and others, they are also options; and if the animal origin of these alternatives does not convince, there are potato-based burger steaks, soybeans and other legumes.
A good cheese should cover the steak. It's not mandatory, just a good recommendation. Often one opts for the American, since it melts well. He blue cheese brings a lot of flavor and other regional varieties can have their charm. But we are not talking about ingredients, but of position; and on top of the burger is where they should go, tempered by the heat of the meat (or substitute) fresh off the plate, the slices of cheese.
On top of this, and partially embedded in it, some onion rings and frescor. They also provide texture. A texture that is further enhanced by the pickled cucumber slices that should go as a culmination.
The closure of the hamburger is made with the bread top, as mentioned before, smeared with salsa to counteract its dryness.
According to Brett and Kate, this is the ideal way to build a typical hamburger. Of course there are decisions that seem obvious: few people would want a hamburger whose fillet rests directly on the bread.
Nevertheless, with the plethora of existing restaurants in our country and the rich gastronomy that we enjoy, it seems unlikely that these guidelines will. Each place has its own cooking technique and they do not always coincide with those proposed by the brothers.. Where would some fried Padrón peppers go? What happens when several layers of meat go? Should we really stick to a scheme inscribed in stone?
In signature cuisine, the diner's sensations and the taste of the food prevail over the pre-established rules. And that is something that in Spain we have learned thanks to geniuses like Ferran Adriá and others national creative chefs. Less rules and more love in front of the stove.