Monday, November 8, 2010
Hamburger with Cheese - 100% Beef (Cheeseburger)
Praying the consumers will not really notice the physical changes and blindly think that they are eating the same portion originally served many years back. But of course we eventually become aware of. We may not necessarily complain but somehow deep inside we know.
On top of the reduction in size, the quality of beef patties is also probably being thwarted to incorporate cheaper extenders and the likes to cope up with the increasing price of beef. We have notice the slightly diminishing quality of the beef patties over the years as well. What used to be a 100% beef hamburger can no longer be expected from our favorite burger fast-foods now. But this negative food evolution is something we should understand. As I said above, this is brought about by the world inflation and the company’s decision to suspend increasing prices as much as possible. It is happening not only to hamburgers but to almost all commodities, food or otherwise.
But we, as consumers have the power to choose. With the many restaurants or food outlets available around, offering their versions of the delicious hamburgers, then we can select the ones giving the best worth for our money. We can still continue our pursuit for that 100% pure beef hamburgers. Not just as a commercial ad label but a true selection parameter. And if still we cannot find satisfaction, then we can always make our own and be sure that it is really a 100% beef hamburger.
One of the most important aspects of creating a top restaurant-quality and tasty homemade hamburger is choosing the right cut of meat or combination of different cuts of meat to be freshly ground or minced. There are many cuts of beef that can be combined together to create the most flavorful burger. Many would recommend mixing such cuts as sirloin, chuck and brisket. You are at liberty to choose your own combination; something which works well with you and your family. Just consider that the best percentage of lean to fat is about 85 to 90%.
For these preparation though, we are constrained to the use of plain minced beef available at our neighborhood supermarket. Since most of you probably have better options use the right combination as suggested above. For a 4 servings of hamburger, we purchased about 700 grams of freshly minced beef. We thought a 175-gram beef patty is not really that much for a single serving of hamburger for a hungry male. So we thought. :-)
Since the patty is quite thick, I covered them with a lid during cooking to ensure that the inside is properly cooked through. Flip the patties over to cook the underside. At the last minute of the cooking process place 1 slice of cheddar or mozzarella cheese on top of the patty. Cover again to properly melt the cheese.