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Burger kings

It's not difficult to guess the subject matter of A Hamburger Today (aht.seriouseats.com). Referencing the Wimpy character in the Popeye cartoons, who often said, 'I'll gladly pay you Tuesday for a hamburger today', the blog is a spin-off from the popular Serious Eats 'food community', which is 'focused on sharing food enthusiasm through online conversation, multiple blogs and video'.

The blog is primarily about hamburgers as they're served around the United States, with the occasional foray into another country (there are a few posts about burgers on the mainland). Some of the burgers sound so tempting you'd almost want to visit a city you know only from geography class (hmmm... Milwaukee? Maybe not).

There's also the occasional post about making a better burger, including a fascinating entry on why hamburger meat (home minced, of course) should be salted just before it's shaped into patties and cooked, instead of earlier or - worst of all - before it is ground.

The same writer, J Kenji Lopez-Alt, decides to take on 'the most labour-intensive hamburger ever' - one created by The Fat Duck chef Heston Blumenthal for his book, In Search of Perfection.

The 'Blumenburger' (below) requires 32 ingredients, 30 hours of prep time and four minutes cooking time. It consists of three types of meat (brisket, chuck and 30-day dry-aged short ribs), home-made buns, a comt?and sherry sauce that's supposed to solidify when chilled (it doesn't) and a tomato concentrate made from the jelly-like pulp of more than 3kg of tomatoes. The verdict?

'Good. Damn good. Very beefy ... definitely top 10 burger patties I've ever made.'

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