L'burgersthe fast food icon and signature dish of the United States, is the most consumed sandwich in the world. The burgers homemade they are cheap, easy to prepare, suitable for quick meals and customisable at base at tastes and individual diets. By choosing your favourite ingredients, combining them with each other and giving them the right order, you can make the perfect sandwich.

Hamburgers, history and origins

The hamburger, the most famous American dish, was born in Germany and precisely at city by Hamburg around at XIX century. There are several stories and legends about the origin of hamburgers, but the most credited one goes back to Hamburg sailors who loved to eat the meat minced, seasoned with spices, crush on plate e served with the bread. It was sailors from the port of Hamburg who brought this famous preparation to American shores. Once in America, the recipe was well received by American cooks and began to spread quickly, becoming famous under the name of Hamburger Steakthe steak of 'those from Hamburg'.

In course of years the burger suffered various evolutions culinary and d1900 onwards, many fast food restaurants specialised in making it. In the 1930s, the chain McDonald's began serving grilled burgers and fries, starting the large-scale spread of this dish and quickly making it a symbol of American culture.

Hamburgers, how to make the perfect sandwich

The following ingredients are needed to make the perfect sandwich: bun, hamburger, cheese, cold cuts, vegetables and sauces. Each element, chosen according to one's taste, can be combined to create a harmonious dish that meets the highest expectations.

Homemade hamburgers #1: choice of bread

The bun used for burgers is the bun and is a soft, round, light and sometimes enriched with i seeds by sesame added on part upper of sandwich for give a touch crunchy and enhancing the flavour.

The Origin of bun not è fully clear. One of the most accredited è which i bun are states invented at end of XIX century a New York from a baker German who decided to realise a sandwich easy from biting and eating with a only hand.  La his form round e the surface convex arehave been studied for adapt at form of the burger.

Homemade hamburgers #2: meat selection and cooking

The ideal ground beef for hamburgers must be by high quality, fresh, deprived bypreservatives e additives, lean and with a fat percentage of 15-20%. The fat part allows the burger not to dry out at cooking and to keep it soft, juicy e tasty.

In order to cook a hamburger perfectly, it will be necessary to take the meat out of the fridge at least an hour before cooking it. The second step will be to heat the frying pan for about 5 minutes and once hot, simply brush it with a little EVO oil. Following these 3 fundamental steps yes will get a crust tasty on surface of meat e yes will avoid by realise a burgers boiled.

Cooking should take about 5-6 minutes per side for a medium-cooked burger and 8-10 minutes per side for a well-done burger. The burger should never be pressed during cooking to prevent the juices from escaping and making it dry. Once cooked, you will need to let it rest for about 5 minutes to allow the juices to distribute evenly and make it even juicier.

Homemade hamburgers #3: sCHEESE CELTAGE

The cheese that is immediately associated with hamburgers is cheddar, the famous yellow cheese. Cheddar is a cheese originating from England, a pasta semi-hard with a flavour decisive e aconsistency creamy. La reason of colour yellow of cheddar è due at presence by a dyenatural called annatto.  Cheddar is not the only cheese that goes well with burgers. Spreadable or soft cheeses such as stracchino can be used, robiola, crescenza, brie,taleggio cheese, gorgonzola but also mature cheeses, provola and scamorza.

If you decide to use a soft cheese, you can spread it directly on both inner sides of the bun for extra creaminess.

If you choose a cheese such as scamorza, provola or cheddar cheese, you can add it to the burger in the last 30 seconds of cooking to melt it directly on the meat.

Homemade hamburgers #4: choice of vegetables

The most commonly used vegetable is lettuce, which together with tomatoes gives crispness and freshness. Other vegetables often found in fast food sandwiches are gherkins which give a sour taste and raw or caramelised onions.

Of course, the choice of vegetables cannot stop at just these four ingredients. Grilled, sautéed, mashed, baked or pickled vegetables can be added.

Homemade hamburgers #5: choice of cold cuts

When it comes to choosing which sausage to add to the burger, one immediately thinks of bacon.

Bacon has become a popular food all over the world and is used in many culinary preparations, such as in sandwiches, salads, American breakfasts and English breakfasts. Bacon is so famous that it has its own holiday, 'Bacon Day' celebrated on the first Saturday in September.

In addition to bacon, there are many other cold cuts that go perfectly with burgers such as salami, soppressata, finocchiona, cooked ham and prosciutto crudo. If you want to give the sandwich a stronger flavour yes can add the 'nduja. Peor a more intense flavour, a thin slice of lard can be melted directly onto the burger in the last 30 seconds of cooking.

Homemade hamburgers #6: choice of sauces

In world there are many sauces for burgers e the chef professionals e i cooks amateurs yes have been challenging for years for create the best salsa for hamburgers. Ketchup is definitely the salsa plus popular and is realised with tomato, sugar and vinegar. The other widely used sauce is mayonnaise, made from eggs, oil and acid, and is often used in burgers to add creaminess and flavour. Barbecue sauce, on the other hand, is sweet and smoky and is often used in burgers to add creaminess and flavour. was created at south of States United for marinate e flavour the meat bypork. Mustard is a hot sauce made from mustard seeds, acid and spices and is often used in burgers to add a little flavour and spiciness. Cheese sauce, become popularat years ’30 such as topping for i sandwiches at cheese grating, is a creamy sauce made from melted cheese, used to add flavour and creaminess to burgers. There is also 'mayochup', a sauce created by fusing mayonnaise and ketchup.

The most famous and popular hamburgers

The most popular and most common hamburger sandwiches around the world are:

  • Classic burger: a single hamburger bun, usually served with lettuce, tomato, cucumber and ketchup or mayonnaise.
  • Cheeseburger: a classic burger with the addition of cheese, usually cheddar.
  • Bacon cheeseburger: a cheeseburger with the addition of crispy bacon.
  • Hamburger with mushrooms and cheese: a burger with sautéed mushrooms and Swiss cheese.
  • BBQ burger: a burger with barbecue sauce, cheese and fried onions.

The largest hamburger bun ever made weighed 1,164 kg and was prepared in Minnesota in 2012. The bun was 3.7 metres in diameter and contained 23 kg of bacon, 27 kg of lettuce and 18 kg of cheese.

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Homemade hamburgers: the perfect sandwich in 10 steps

  1. Remove the hamburger from the fridge at least one hour before cooking.
  2. Blanch turnip greens in boiling water for 10 minutes; drain well and season with EVO oil and fine salt.
  3. Divide the bun in half, toast it on the griddle in such a way as to create a solid base on which to place all the ingredients, thus preventing the bun from breaking if you take it in your hands or the first bite.
  4. Put the frying pan on the stove, heat it for 5 minutes and brush with a little EVO oil. Cook the burger (about 180/200 g) for 5-6 minutes per side if you want it rare or 8-10 minutes per side for a well-done burger. Once cooked, let it rest for a few minutes and then place it on the bun base.
  5. Melt a slice of provolone on the griddle and immediately place it on the meat.
  6. Melt the 'nduja for 30 seconds in a small frying pan and spread it on the cheese.
  7. Place the turnip tops on the nduja and cover with the aubergines in oil.
  8. Melt another slice of provolone on the griddle and place it on the vegetables.
  9. Add a drizzle of BBQ sauce.
  10. Close with bread.
Homemade hamburgers

Perfect homemade hamburgers: the 6 mistakes not to commit

1. Never bake the meat removing it from refrigerator e by placing it immediately at pan; this will result in the burger being boiled.
2. Never bake the meat at a frying pan o plate well warm, again you will get aburgers which will look like boiled.
3. Cook the burgers a maximum of 2 at a time to prevent the temperature of the pan from getting too low.
4. Do not crush the meat when cooking to prevent the juices from escaping and thus obtain a dry burger
5. Do not place the freshly cooked meat on the sandwich but wait a few minutes for the juices to distribute evenly and prevent them from wetting the base of the sandwich too much.
6. Never put the vegetables cooked directly at contact with the bread; thus making the bun yeswill soften too much and will crumble at the first bite.