MEAT VS. VEGAN BURGERS
Burgers come in many shapes and sizes, of course. Today burgers are no longer made only from meat, but also from vegetables, soybeans and wheat. So feel free to make this classic hamburger buns with real meat or a meat substitute. What you want. Either way, the combination below is delicious and the easiest way to build your burgers.
BUILDING THE CLASSIC HAMBURGER BUNS
But stacking and building the classic hamburger sandwich is a skill in its own right. And this is in any case the way that I find most comfortable and I’ll tell you right away why. There are quite a few opinions about adding lettuce to your classic hamburger buns. But besides the fact that this leafy vegetable contains extra healthy vitamins, this is also the ideal separation between your sandwich, hamburger and tomato. The lettuce prevents your bread from becoming soggy from the (meat) juices and subsequently falling apart in your hands.
BAKING HAMBURGER OR CHEESEBURGER
In addition, the big question is of course: do you go for a hamburger or cheeseburger? In the case of the latter, I would advise you to add your slice of cheese IN the pan already. To do this, fry the burger completely. Then turn off the heat and immediately place the cheese on top of the burger. This will immediately melt due to the heat. Then stack your classic hamburger bun as described below and place the burger including cheese
- 4 burgers
- 4 burger buns with sesame seeds
- 8 lettuce leaves
- 1 meat tomato, in 8 slices
- optional: 4-8 slices of cheddar cheese
- 1 onion thinly sliced
- 8 slices of pickle slices in jar
- ketchup or barbecue sauce
- Butter or olive oil
- Preheat the oven or barbecue to 200 degrees. Bake the burger buns according to the instructions and then set aside.
- Meanwhile, heat a little butter or olive oil in a frying pan and fry the onion rings until soft for 5 minutes. TIP: add a spoonful of sugar or chili sauce and fry for an extra 2-3 minutes for caramelized onions. Then remove from the pan and set aside.
- Add a little oil or butter to the skillet. When using the barbecue, brush the grill rack or baking tray with oil. Then brown the burgers on all sides according to the baking time stated on the package. I usually do 3-4 minutes per side and as soon as they start to heat up I gently flatten them with a wide spatula. This makes slightly thinner but larger burgers that fit better on your sandwiches. It also ensures less 'bulging' during baking.
- For making cheeseburgers : Then turn off the heat and immediately place the cheese on top of the burgers. This will immediately melt due to the heat and your cheeseburgers are then ready for use.
- The best is to cut the baked burger buns in half and fry the cut side briefly in the shortening of the burgers. In the frying pan you will first have to scoop the burgers out. But the barbecue is often spacious enough to place them next to the fried burgers. Serve it on the grill or directly on the griddle where you just baked the burgers. Very briefly or at least until the cut surfaces start to get a bit crispy and brown. This extra step also ensures that your sandwiches remain a bit firmer and do not fall apart quickly while eating.
You then build the classic hamburger buns as follows: (from bottom to top):
- -Spread the bottom of the buns with a little mayonnaise
- -top each buns with 2 lettuce leaves,
- -warm (cheese)burger on it,
- -then 2 slices of tomato,
- - and the fried onions,
- -top with 2 slices of pickles each,
- - Now spread a generous dollop of ketchup or barbecue sauce on the top halves of the buns,
- - Place the top of the buns on top and secure with a toothpick.
- - Serve immediately!