Writing Project #1

The Cheeseburger Cheat Code

The ultimate guide to an American classic

The Recipe Blog Post

The goal of this blog post, is to highlight this recipe's cultural importance, as well as my personal relationship with this meal.

Cheeseburgers have always been my favorite food since I was a child. Looking back, it was also my family's favorite food (and still is). As a child, I remember playing outside with my brother and cousins on hot summer days while our grandfather grilled delicious cheeseburgers for us. Whenever I think of those memories, I can almost smell the grill and feel the summer heat. Now, as I get older, it is my job to become the “grill master” and take the lead on the summer festivities. I have some big shoes to fill, but I am up for the challenge. Over time, my love for the recipe blended with my love for how it brought my family together. I value the time spent with friends and family over a meal. I usually cook this recipe once a week, and everyone that tries one of my burgers always returns for more. I would consider this recipe more of a “diner-style” cheeseburger, and the toppings are to the consumer's liking (I usually do plain, or with lettuce, bacon, and mayo). Sharing my personal cheeseburger recipe makes me feel like my family just got much larger. I hope this recipe brings you and your loved ones as much joy as it has brought mine.

I did a lot of research online looking for recipes and different cooking methods, and I came across a few I really enjoyed. Most of the information I found online was useful. However, it takes trial and error, as well as personal preference, to find the right burger recipe for your own cookbook. A helpful place to start is learning about cheeseburger history, and how it gained popularity. After conducting research on this recipe's history in America, I found that “White Castle was created in May 1921, after which time the idea of fast food caught on very quickly. Indeed, the hamburger sandwich rose from obscurity and disrepute to prominence in less than ten years” (Hogan 24). This book was very enlightening and informative when looking at the history of this recipe. It gives an excellent perspective on the hamburger's popularity. In the 1910s “diners and hot-dog stands had come into existence, but Americans tended to cling to the ethnic foods they had brought to the country; the notion of a distinctly American cuisine was hardly discussed” (Yardley 4). But, by the 1930s, the fast food industry and the hamburger had taken over America. With this increased market for the hamburger, sales continued to grow and the hamburger became culturally and socially significant. But, before White Castle was born, hamburgers had already hit New York streets. “In the 1890s, some street vendors began selling Hamburg steak–patties of chopped beef. But without plates, knives, and forks, it was a fairly awkward street food” (Savoring Gotham 259). Interestingly, there is some debate around who created the first hamburger, however “while sources may not agree on who created the hamburger, they do concur that it made its debut at the 1904 World’s Fair in St. Louis” (Harper 1). With this new information and my love and enthusiasm for this recipe, I think I can safely say, we are ready to cook!

Starting with the basic ingredients, I like lean ground beef (90/10 preferably, but 80/20 also works). I personally don’t have a butcher, or farmers market that I attend, so I source my meat from my local grocery store. Pay attention to the quality of the meat, and try to purchase the most attractive looking cuts available. Next, I like to focus on buns. I always use brioche buns for my burgers. I think brioche is the most suitable option for the style of burger I make. After searing the buns, they always come out soft and delicious. Another key ingredient is cheese. I like yellow American cheese, but white American cheese would be a fine replacement. I prefer American cheese instead of cheddar, or other cheeses, because of the flavor it gives the burger. With diner-style (classic) cheeseburgers you need American cheese, but with other types of burgers (turkey burger, pizza burger, shroom burger, etc.) other cheeses would be recommended. Toppings, such as lettuce, onions, pickles, etc., are completely up to your own preference. I personally like my cheeseburgers plain, but grilled onions are delicious, and adding bacon never hurts anyone (I think). This recipe is very easy to prepare and make. The prep time is 6 minutes, and the cooking time is 14 minutes.

Ingredients: Helpful Tools:

Ground Beef - Lean 90/10 1. Electric Griddle
American Cheese 2. Weighted Press
Brioche Buns 3. Non-stick pan

Instructions:

Prepare the burger patties by taking a one pound (+/-) package of ground beef, and making two (2) giant meatballs.
Then press the meatballs into patties using tinfoil and a weighted press (you can press the meat into patties using anything, but a weighted press is helpful).
Season the patties with salt and pepper on both sides (apply generous amounts) then refrigerate.
Butter both sides of your brioche buns.
Preheat your griddle (and pan for buns) for at least 5 minutes before cooking
Place burgers on the preheated griddle for 8 minutes on the first side. When placing the burgers, make sure you don't move them after they touch the griddle (this gives the burgers a beautiful char).
When 8 minutes have passed, flip the burgers and start searing the buns on your separate preheated pan. (sear the buns until they are golden brown).
The second side of the burgers gets cooked for 6 minutes total (not 8 minutes like the first side). After 4 minutes on the second side, add cheese (for the last 2 minutes).
Build the burger on the brioche bun, add toppings of your choice!