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A better burger

Less is more when it comes to this classic

January 3rd, 2007 issue

PHOTO BY JAN PŘEROVSKÝ
Some people think of this as meat, bread and potatoes in their most perfect form.

By Jakub Rohlena

The secret of a good burger is simplicity and making it the way you like it. For that reason I've chosen not to list precise measurements for each ingredient.

It's best to purchase beef with a high fat content. If you must use lean beef, add in some fat in the form of lard, butter or olive oil. Because you are adding Worcestershire (for a tang and hint of smoke), go easy on the salt. Onions will provide a subtle sweetness to the burger.

I prefer to sear in the juices by using a very hot grill. This way you can develop a charred crust but still have a nice medium-rare to medium middle. Otherwise, just remember to keep it simple. Save the creativity for condiments.

Hamburger
Ingredients Preparation
Ground beef
Onions (finely chopped)
Worcestershire sauce
Salt
Pepper
Olive Oil 		It's best to go easy on the
ingredients: a dash or two of Worcestershire per burger, a pinch or two of onion, more pepper than salt.
With your hands, mix ingredients thoroughly and allow to sit.
Form patties with your hands. Start by forming a ball, then press until you create a patty of almost even thickness.
Rub skillet with oil, heat well and then pour on a little more oil.
Place patties on skillet and cook until deep brown on one side, flip and cook until the other side starts to blacken, then flip again to finish the first side.
Place in a bun with lettuce, onions, cheese or your favorite
condiments.

Jakub Rohlena is chef at Fraktal, located at Šmeralova 1, Prague 7-Bubeneč. Tel. 777 794 094.


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