Hamburgers

Merchants of the German port of Hamburg, through centuries of trade with Estonians, Latvians, and Finns, had acquired the Baltic taste for scraped raw beef, but it was not until the St. Louis World’s Fair in 1904 that broiled, bunned beef was introduced to the rest of the world by the Germans of South St. Louis as hamburger. Americans quickly latched on to the hamburger as their all-time favorite; for a bustling people it offered a combination of convenience, economy, and tasty nourishment that seemed just what the doctor ordered. Father's Day, or the Summer Solstice is a perfect time to fire up the grill. Juicy hamburgers, with an assortment of toppings, make a tasty summertime patio meal.

Ground beef is by far the most popular ground meat in America. Different cuts contain varying levels of fat and flavor. According to federal ruling, ground beef sold as “hamburger” must contain no more than 30% fat, though most supermarkets and butcher shops sell several grades of ground beef labeled according to the degree of leanness. Ground sirloin contains about 15% fat, ground round approximately 20%, and ground chuck nearly 30%. The leanest ground beef is often the most expensive. The fat content is an important consideration in buying ground beef, for the range of fat not only affects the nutrition profile but also the choice of cooking method. To ensure safe cooking and the elimination of foodborne pathogens potentially present in ground meats, we recommend cooking all ground meat dishes to an internal temperature of 160°F.

Beef can be ground at home in a food processor or in a meat grinder. The best cuts of beef for this purpose are chuck, sirloin, or round. Before the meat is ground, remove any gristle and tendons. Cut into cubes and place in food processor bowl. Pulse the processor on and off to prevent the beef cubes from becoming overprocessed. Stir the meat after several pulses. Use caution, as the food processor will grind the beef quickly, making it easy to overprocess the meat, resulting in ground beef that has a pasty texture. The best results occur when the meat is ground just until the larger chunks are broken down into pieces that are no smaller than 1⁄4 inch.

Store any uncooked ground beef for no more than 24 hours in the refrigerator. In our kitchen, we buy large packs and divide them into small portions and freeze. It is easy, convenient, and economical.