05/20/2004

The Humble Burger Goes High Class
A new trend at white tablecloth restaurants is to feature Canada's favourite dish, the hamburger, all dressed up.

"These restaurants are raising burger-making to a fine art," says Susan Evans, Foodservice Communications Manager with the Beef Information Centre. "They have replaced the usual toppings with high-end fixings, such as Gorgonzola or fresh parmesan instead of processed cheese slices, prosciutto instead of bacon, and rosemary or tarragon as seasonings."

You need not pay haute cuisine prices to enjoy deluxe burgers. With some tips and recipes from the Beef Information Centre, and a few upscale ingredients, you can turn your next backyard barbeque into Restaurant Chez Vous. Use chopped porcini mushrooms or thick pesto to add moisture to lean ground beef. Experiment with the full repertoire of cheeses. Think globally when you reach into your spice cupboard -- ginger and soy sauce provide a teriyaki twist; oregano suggests Mediterranean sunshine, while hot peppers will add a Cajun hit to your burgers. Lastly, replace the traditional white burger bun with a Calabrese bun, pumpernickel bagel, tortilla or pita.

According to Evans, the newest trend in upscale burgers is to start with source grinds. Source grinds come from a single cut of beef, much like a steak, rather than a blend from various cuts. Look for 100% Ground Round, Ground Sirloin - or the food writers' choice, Ground Chuck. Each has its own unique flavour profile. "Your meal will taste like a steak, but eat like a burger," promises Evans.

However, with all the great toppings and flavours you will be adding to your burger, Evans adds that regular ground beef works well as an economical alternative.

Contrary to popular perception, hamburgers are rich in nutritional value, and leaner than most people think. The average ground beef patty provides 13 essential nutrients including protein, B vitamins, iron and zinc. In fact, a burger a day may significantly improve a woman's iron absorption.

If you make five patties per pound using lean ground beef, the most popular choice these days, each patty will have about 138 calories and 8 grams of fat. Even using regular ground beef increases the fat content of your burger to only 11 grams. That's because much of the fat drips away during grilling.

TIPS FOR BEST EVER BURGERS

Whether preparing gourmet burgers for yourself and your friends, or plain ones for the kids, follow these instructions for wholesome enjoyment.

  • Defrost frozen ground beef in the refrigerator or microwave. Shape and cook microwave-thawed meat immediately.

  • Use a gentle touch when handling ground beef. Over mixing and excessive patting and shaping can lead to tough burgers.

  • Make even-sized, flat burgers. A thickness of ½" to ¾" (1 to 2 cm) will allow for thorough cooking without drying.

  • Patties hold together better if chilled for an hour before cooking.

  • Set burgers gently on a lightly oiled grill heated to medium. Don't press to flatten and turn only once, using a flipper.

  • Burgers of ¾" thickness require about 6 to 7 minutes per side over medium heat.

  • Patties can look done before being completely cooked. Therefore, always use a digital rapid-read thermometer to test each burger for doneness. It may seem strange at first, but is easy to do. While holding the burger with tongs, insert the probe sideways into the meat at least 1 ½" (4 cm). Ground beef is done at 71°C (160°F).

  • Use a clean plate to transfer cooked patties from the barbecue.

  • ENJOY

    • Order free copy of Canadian Beef - Beautiful Burgers.
    Fry the following great burger recipes. For more ideas, visit the Recipe Centre.
    These Vietnamese-style burgers team Asian flavours with crusty baguette and mayonnaise, two French ingredients popular in Vietnam since colonial times.
    Italian Pesto Burger - for best results, use good-quality, thick pesto for these moist, basil-and garlic-spiked burgers. Handle them gently when turning them on the grill.
    Up-to-the-minute ingredients combine to transform burgers into haute cuisine.