The Grill Junkie Burger a Day Cookbook: What Fires You Up?

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A GrillJunkie™ Defined

GrillJunkie™—(gril.jun.kee)—noun –

We define a GrillJunkie as:

An individual, man or woman, young or old, who derives inordinate pleasure from or who is dependent upon, addicted to, and/or obsessed with grilling, while simply enjoying and celebrating the great pastime of grilling and spending time with family and friends.

The History of the Hamburger

ATsmallfirepotpage7.png We would be remiss if we did not, at least briefly, convey a historical perspective on the beloved burger. Whether it be topped with bacon, smoked meats, cheese, a delicious sauce, salsa, or even stuffed, there is no doubt that the best burgers are dripping in sustenance, flavor, and pure satisfaction. Most folks will be interested to know that our treasured burger is also drenched in a flavorful, if not controversial history as well.

An important step in the history of the iconic burger is to define it, so as to appreciate the lineage that leads us to today’s delectable creation. According to Josh Ozersky, author of, The Hamburger: A History (Icons of America), a hamburger is, at its most basic level, a ground beef patty served on a white enriched bun. Now, we all are guilty of helping to enhance the basic burger definition and design by leveraging the best choice of meats and fat content, mixing meats, adding bacon, cheese, salsas, spices, and toppings, while also experimenting with the traditional bun, but let’s go back to simpler times and investigate where it all began.

In the beginning…

Many sources claim that the history of the hamburger begins with the Mongols between the years 1219 and 1221. Led by Genghis Khan in his insatiable quest for power and land, his fast moving, cavalry-based army known as the Golden Horde rode small sturdy ponies and conquered two thirds of the then known world. Driven by Kahn’s notorious tenacity, they remained in their saddles for long periods of time, sometimes days without ever dismounting. They had little opportunity to stop and build a fire for their meal.

As the army traveled, they needed food that could be carried on their mounts and eaten easily with one hand while they rode. An easily accessible meat was an ideal choice. They would use scrapings of lamb or mutton which were formed into flat patties and salted to preserve them a bit. They softened the meat by placing them under the saddles of their horses while riding into battle. When it was time to eat, the meat would be consumed raw, having been tenderized by being sandwiched between the saddle and the back of the horse….or as the folks at www.ahamburgertoday.com so eloquently describe it, After time spent sandwiched between the asses of man and beast, the beef became tender enough to eat raw. By adding a few spices, whenever available, these strips of raw beef became a convenient meal to these independent, swift—moving riders not keen to frequent dismount.

It is said, then, that the Mongols, under the rule of Genghis Khan’s grandson, Khubilai Khan brought the practice to Russia during the invasion of Moscow wherein it evolved into the dish we know today as Steak Tartare (Tartars being their name for the Mongols). As global trade expanded, merchants and seafarers brought this idea back to the port city of Hamburg, Germany, where the locals decided to add heat to the equation, mold it into a more uniformed steak shape, creating something that, outside of Hamburg, was referred to as Hamburg steak.

Of course, as it is succinctly noted in John T. Edge’s book Hamburgers & Fries, An American Story (Putnam,2005), this evolutionary path of the hamburger from the Mongols to Hamburg to America may not necessarily have followed a straight line. As Mr. Edge writes, The history of proletarian dishes like hamburgers is rarely explained by a linear progression of events. But enough time spent in historical European and Asian territory; let’s make the leap and cross the shores to the Americas. Along the way, somehow, mainly through the mass emigration to a new land, ground beef gets to America, is molded into a patty and is put on a bun. But how?

The answer is most likely from a progressive introduction of the Hamburg Steak during the European emigration to America in the late 1800’s on the German Hamburg-Amerika line boats combined with the sequential invention of the mechanical meat chopper. Now several people who claim to be the descendents of the hamburger’s inventor dispute what happened next. The story used to be that the first hamburger was served up at the 1904 St. Louis World’s Fair. This sandwich was made with a cooked patty of ground beef on a hard roll. Of course there are earlier references but this might very well be the first time a cooked patty hit the bun. This might be the oldest verifiable instance of the hamburger being served. However, there are many more who claim to be the inheritors of the burger’s controversial and flavorful fame.

There are currently three major claims staked on the confusing and contradictory map of American hamburger history. Each has its own story and individual claim as well as respective support and opposition. They are:

Louis’ Lunch: This New Haven, Connecticut, eatery claims to have invented our treasured burger in 1900. From its website, www.louislunch.com, comes the claim: One day in the year 1900 a man dashed into a small New Haven luncheonette and asked for a quick meal that he could eat on the run. Louis Lassen, the establishment’s owner, hurriedly sandwiched a broiled beef patty between two slices of bread and sent the customer on his way, so the story goes, with America’s first hamburger.

Charlie Nagreen: It’s said that Charlie started selling meatballs at the age of 15 at the summer fair in Seymour, Wisconsin. According to the web site, homeofthehamburger.org, Charlie was a resourceful young man with an outgoing personality. After not experiencing much success selling the meatballs, he had an idea and located some bread. He realized people could take this meal with them if he simply smashed the meat together between two pieces of bread. He called it a hamburger and yes, in 1885 the burger was born at the fair in Seymour, Wisconsin.

Menches Brothers: The brothers’ descendents, who now operate a small chain in Ohio called, not surprisingly, Menches Brothers, (http://www.menchesbros.net), claim that their great-grandfather and his brother (Charles and Frank, respectively) invented the dish at an 1885 fair in Hamburg, New York. The brothers originally sold sausages but ran out and were forced to use ground beef, which at the time was considered to be lower in status as compared to other meats. John Menches, in a March 2005, BusinessWeek Small Biz story, says, Faced with nothing to sell at all, they fried [the ground beef] up, but it was too bland. My grandfather decided to put coffee, brown sugar, and some other household ingredients in it and cooked up the sandwich. My great-uncle Frank served the first sandwich; a gentleman tasted it and said, ‘What do you call it?’ Uncle Frank didn’t really know what to call it, so he looked up and saw the banner for the Hamburg Fair and said, ‘This is the hamburger.’

So who invented the hamburger? We’re all clear now right?

We never claimed that it would be easy, but we did promise that it would be both deliciously interesting and we would keep it mercifully brief! In any case we’re just glad that someone did invent, if not discover the hamburger, so we can now enjoy this treat celebrated around the world. For those who would like to peel back a few more layers related to the very beginning of the treasured burger, its unique rise in American history, while also beginning your own individual quest to find the best burger in America, we strongly encourage you to read the following:

• The Hamburger: A History (Icons of America), by Josh Ozersky—(Yale University Press, 2008)

• Hamburgers and Fries, An American Story, by John T. Edge—(Putnam 2005)

• Hamburger: A Global History (RB—Edible) by Andrew F. Smith (Hardcover—Oct 7, 2008)

In the meantime, fire up that grill and let’s get grilling!

Getting Started:

Tips, Techniques, and Tools

ATsmallfirepotpage7.png The ultimate hamburger is an elusive creation: the perfectly caramelized and charred crust; the juicy interior with the ideal amount of fat; the full, beefy flavor. To help you get it just right, this section is designed to introduce you to some important tips, techniques and tools involved in creating the perfect burger. We begin with our Top Ten Grilling Tips, followed by our list of tried-and-true Techniques such as essential pre-heating, meat choice, and plating, followed by our list of essential hamburger grilling Tools.

Read on!

Top Ten Grilling Tips

ATsmallfirepotpage7.png Grilling burgers, like any other kind of cooking, is a combination of technique and art. Mastering those grilling techniques is fairly straightforward and is learned with a little bit of patience and practice. The art is where the real fun and addiction comes in and mainly involves the recipes, the toppings, and the side dishes. Unlike with an oven, where you can simply place the food inside, set the temperature and timer, and walk away for a while, grilling requires that you remain ever engaged, proactive, and vigilant.

With that said, here are a few rules of good grilling.

Rule 1: Keep It Clean—Always keep your grill clean. This is essential for good tasting food and safety! Scrape and clean your grill before and after each outdoor grilling endeavor.

Rule 2: Keep It Safe—Always keep a close eye on what you’re grilling and doing. Be proactive, watchful and in control. There are more distractions when you are grilling outside, so stay focused on the task at hand.

Rule 3: Location—Always place your grill in a safe and flat location away from anything flammable such as lighter fluid, fences, your house, etc.

Rule 4: Keep ‘Em From Sticking—When grilling low fat meats and other foods that stick, be sure to use cooking oil on the grill grate. Never use a cooking spray directly on the grill. You can use a basting brush, or soak a few folded paper towels shaped into a 3 inch x 3 inch square soaked with cooking oil and while holding it with a pair of tongs, rub the oil on and into the grill grates before and after grilling your burgers.

Rule 5: We Don’t Need No Stinkin’ Spray Bottles—Houston, we have a flare-up! Do not use spray bottles of water to control flare-ups. Flare-ups are caused by too much fat and excess heat. When cooking burgers, flare-ups usually occur when the burger is pressed with a spatula, which, although seemingly fun, is not only dangerous but also squeezes the precious juices out of the burger. If a flare-up occurs, move what you are grilling to a different part of the grill.

Rule 6: Don’t Get Burned By Your Sauces—Do not add oil-based sauces, or sugary marinades directly to meat on the grill. This inevitably causes a blackened char on your burger. If you must, wait to add your oil-based and sugary marinades until the very end.

Rule 7: Prepare Ahead of Time—Always allow yourself plenty of time to prepare and cook. Prepare ahead of time for things that need not be grilled such as added toppings, condiments, etc. Don’t leave your family and/or guests waiting.

Rule 8: Spice it Up Before You Grill—Spice up your food a good hour or two before you hit the grill. This time allows the flavor sink in.

Rule 9: It’s All About the Tools—Use the proper grilling tools for grilling your burgers. The basics are a solid long-handled stainless steel spatula, long-handled tongs, an oven glove, a meat thermometer, and a fire extinguisher. We provide a more extensive list in the section on Tools that follows.

Rule 10: Have Plenty of Food to Grill—Always be sure to plan for and make more than enough food for everyone including unexpected guests. The last thing you will need is an angry mob on your hands.

Top 10 Grilling Techniques

ATsmallfirepotpage7.png When grilling burgers, there are a few techniques that, when followed, will turn the ordinary into the extraordinary while keeping you, your family and friends safe and always ready for the next outdoor gathering. Here are our Top 10 Grilling Techniques:

Technique 1: Safety First

It is essential to be safe and in control. Be sure that your fuel source is safe and there are no leaking hoses, and that you are in control of everything and focused on grilling.

Also, be sure that you cook that burger to a safe temperature, especially for those who prefer their burger rare. The U.S. Department of Agriculture recommends that all ground beef be cooked well done. Disease causing organisms (live E. coli bacteria) found in undercooked ground beef can cause food poisoning. To ensure burgers are safe to consume, cook until an instant-read thermometer inserted in the center registers 160°F to 165°F (170°F for Poultry). Or make a thin cut in the center of the burger. If the hamburger is well done, the juices will be golden or clear.

Technique 2: Direct vs. Indirect Grilling

The GrillJunkie™ tagline is What Fires You Up? We use this for both appeal and for an important reason. There are different ways to grill and many different choices for fuel such as gas, charcoal, wood, etc. The choice depends on what fires each person up, and their individual preference.

High heat, using either a direct and indirect method is the foundation of grilling. The trick to great grilling is to know the best cooking method for the food you choose to cook. Direct Heat is used when the food is cooked directly over the heat source. By placing your burgers directly above an open flame you are grilling directly. Indirect Heat is used when the food is not cooked directly over the heat source, similar to roasting, but the heat still surrounds the food from all around.

On a gas grill with multiple burners you can use both the Direct and Indirect methods by first searing the meat on both sides over the open burners that are set to medium-high heat, and then moving the burger over the burners that are set to a lower flame, or closed completely, and letting the burger continue to cook to safe temperature and to desired doneness.

To cook indirectly on a charcoal grill, set up heat zones by piling all the hot coals on one side, placing the food on the side away from the coals and closing the lid to help the heat circulate evenly. The indirect method is best for larger pieces of meat like whole chickens or turkeys, ribs, roasts or leg of lamb that require longer cooking times.

Technique 3: Meat, Fat, and Grind

Everyone wants to build the ultimate burger, however many end up serving dried up pucks or unsavory lumps of meat mush all season long. Follow these simple suggestions regarding meat source, fat content and grind and you will wow them every time.

MEAT SOURCE—It all begins with the right type of meat, the fat ratio, the grind, and ultimately the formation of the burger patty. More on that in a moment. As much as we all obsess on staying lean, your burger meat is never the place to skimp on juicy, flavor-filled fat.

For the best tasting burger, we recommend ground chuck. Its flavor and texture are ideal for burgers and won’t put you in the poor house by choosing ground sirloin. The taste difference is negligible, but the price per pound gap can be significant. The shoulder cut of chuck is the best choice for burgers because of its succulence and flavor.

FAT CONTENT and GRIND—Look for an 80/20 lean/fat ratio rather than 90/10. This may seem like too much fat, but don’t worry, most of the excess fat drains off during cooking while leaving that scrumptious caramelized flavor and texture. If possible, have the butcher grind the meat for you as opposed to buying pre-packaged ground meat. Ask the butcher to trim off enough fat to give you a 20% fat content before it goes into the grinder, while also requesting a medium-course grind which, as opposed to a fine grind, will help when forming the burgers by hand.

Technique 4: Forming the Patties

You are not making your grandmother’s meatloaf, so you don’t need to over form your patties. Handle the meat as little as possible, just loosely forming patties, and not compressing the meat. They’ll cook more evenly and allow the natural juices to flow. For most of the recipes in the GrillJunkie™ Cookbook, we recommend forming the patties so they are approximately ¾" thick and slightly wider than the bun. When handling the meat, do so with wet, cold hands. Water and grease repel each other, so the beef won’t stick to your skin and tear off the patty.

When the patties are finally formed, gently push your thumb into the middle of the patty and make