The Case For Thin Burgers

*Forget the glossy cookbook pictures, with pictures of 1 lb. chunks of ground beef on a bun, they call 'burgers.' Nice to look at, but if you've ever sunk your teeth into one of those monstrosities, you'd face the reality that what looks good.... isn't. A burger is about BALANCE, people. Its the meat plus the toppings and bun. They work TOGETHER. When one component hogs all the taste buds, it is a dictatorship, not a democracy. Further, the outside of the patty has different flavor components than the inside, because of browning and searing. And frankly, more 'outside' wins out over more 'inside.'
*The answer to this photographic dilemma is thin burgers, and if you feel you really require more dead cow meat in a burger, just put a couple thin burgers together (more outside surface), and you'll still be better off than a big, single patty.
*Regardless of your opinion of McDonald's, those thin little burgers have more going for them than cost effectiveness. Thin gives more balance, and a erto, a better burger. 80 gazillion people can attest to that.
*'Where do I start, you might ask'? First of all, get some good ground beef, even if you have to grind it yourself. Fresh is best. Avoid WAL-MART. Its a mystery what they do to their beef, but I expect Congressional hearings to commence any day now. Having said that, feel free to head to SAM'S CLUB which has excellent beef at great prices, and they turn it over fast. Same company, different beef standards, I don't get it. But there it is. Your local grocery could be a winner or a loser, so test it out.
*How to get them thin? Well, Iused to use a taco press, but I've resorted to getting the beef to room temperature, and using your hands, keep mashing it and turning it. HOLES ARE GOOD. Wet hands help the process, and reduce the stickiness of the meat. It should be loose as a goose, so just flop it into the pan where it will be safe. Mash out thick spots a bit. Turn on the medium heat, and take it from there. As it fries, it will firm up, and it will cook fast! Leave it longer, if you like a little burn. Don't forget the cheese on the flip side. If your beef is good, just a little salt and pepper is all you need.
*If its BAD meat (aka Wal-Mart) , I suggest adding powdered onion, garlic, Old Bay seasoning, worcestershire sauce or A-1, and some chili powder. Then when its fried up, promptly serve it to your dog, who will love you for life, or until the chili powder hits him. But don't serve it to anyone you like.
*If your ground beef happens to be chilled, just mash it good into the cold pan, and then bring it to the heat. Sure it will be raggedy, but it will be authentic, and you will love it.
*Toppings and bun structure will be handled thru a future blog.
*Finally, if after trying thin, you still prefer thick, have the honesty to call it what it is: meat loaf on a bun. I have opinions, and I'm not afraid to use them. That is all.
**Jerry**