Off the Shelf: The Burger

We can all agree there’s nothing normal about life right now and living through a pandemic may mean some things will forever be changed (hopefully for the better). Of course, the pandemic is not the only challenge we face. Our generation continues to struggle for equality and inclusion, a clean environment, and so many other things. The challenges that we face are unprecedented, but as the most racially and ethnically generation in history, we are up to the task. We are digital natives on track to become the best-educated generation ever. Education will be our passport and with it we will travel to parts unknown (including Queens!) and celebrate all that the world has to offer – especially in the form of food. And as we move closer to the reality of eating at a real table with vaccinated friends, the first thing that comes to mind for me as summer approaches is nothing other than a good old-fashioned American burger. 

First things first, here is a bit of hamburger history. The hamburger is believed to have been born in the 19th century. It became increasingly popular through the age of industrialization, when the working class developed an increased demand for affordable and mass-produced food that can be eaten on the go. Today, the burger is an iconic staple with infinite varieties in the United States, including the many forms of meatless burgers that are growing in popularity. It remains a must-have at any summer barbecue or sporting event in America. 

This no-frills classic recipe with my special added touch is guaranteed to be a hit. The sauce and sauteed onions are entirely optional, but highly recommended. The sauce consists of two ingredients: mustard and Japanese mayonnaise. And the sauteed onions take this burger to the next level.

INGREDIENTS 

BURGERS 

• 1 tablespoon unsalted butter 

• 1lb ground beef (100 % organic, grass-fed 90/10) 

• Kosher salt and black pepper 

• 4 cheese slices (Swiss, but Cheddar or American comes in a close second) 

•  4 brioche buns, lightly toasted 

SPECIAL SAUCE 

• Mayo (Preferably Kewpie Mayo from H-Mart) 

• Mustard (Pardon me, please pass the Grey Poupon) 

  • Mix until you have reached your desired taste and set aside 

CARAMELIZED ONIONS 

• 2 medium onions, thinly sliced (invest in a mandoline slicer – comes in handy for French onion soup too) 

• 4 tablespoons of unsalted butter 

  • You’ll want to cook the onions down slowly in low heat with butter and a touch of olive oil to prevent burning 

PREPARATION: 

First, take out your burger meat from the fridge 15 minutes prior to searing. Second, hand form your patties into 4 ounces each and place them onto a sheet pan or a plate. Next, drizzle olive oil on the first side of your patties, sprinkling salt and pepper on the same side. Flip the patties over and do the exact same thing. For your next step, take each patty and roll the edges on the sheet pan/plate so the burgers are coated with the leftover salt, pepper, and olive oil. Place patty on a cast iron skillet at medium heat. After placing your burger into the pan, do not move them. Cook for a few minutes until a crust develops before flipping once. Place the cheese on the burger and cook for another few minutes. Meanwhile, lightly toast the buns. 

And when it comes time to assemble, go in this order (with some other choice condiments) – bun, sautéed onions, special sauce, swiss cheese, patty, and just a dash of sriracha. Feel free to serve with some lettuce, tomato, chips, pickles, fries, coleslaw or anything else your heart desires on the side. 

Enjoy. Bon appetit. Buen provecho. Buon appetite. Guten appetit – you get the idea.