Procure the finest dry-aged, minced chuck steak, mixed with just the right amount of aged rib cap fat to give appropriate flavour and juiciness.
Bring to room temperature if previously chilled as meat is a muscle and needs to relax before it is cooked (no one wishes for a stressed burger), otherwise it will start to draw out moisture, creating a wet surface and making it harder to get a decent crust.
Season to taste just before grilling or placing the burgers into a pan of an appropriate temperature.
If time allows before scoffing, rest it a few moments under some foil, in order for it to chill out and enjoy its final moments before it is consumed.
You can lie to yourself and pretend some fancy-ass artisanal burger is better but in the darkest corner of your soul you know it to be true. I recon it’s also probably the best selling restaurant burger.
American view – Swiss cheese; grilled onions; lettuce, no sugar ketchup: mustard; jalapeños or an egg on top depending on mood. So many ways to make a good burger. Understanding Europe is many countries and food cultures, do many people make these at home in said country?
Smash burger. We have a ton of different more or less fancy burger restaurants and nearly all of them serve smash burgers. At home you either buy pre-made burger patties that you fry or you make your own burger patty.
At least in Germany it’s not that common to eat burgers like people do in North America. For example my German parents would never make burgers for dinner like my Canadian inlaws do. I guess most burgers are inspired by the US. Nowadays you can find burgers with regional or more fancy ingredients like some special kind of cheese or so, but there is nothing particular that is typical or popular all over Germany.
Like the Dutch, burnt to carbon on a rushed barbecue grill.
The way I do them is form them by hand from fresh beef mince (10-15% fat is perfect), season the outside with salt and pepper, sometimes spice mixtures but generally I want just the beef flavour. I use no additives and never buy pre-made ones.
I fry them in oil or pork lard until well caramelised on the outside, but still slightly pink in the middle. After the flip I put either strong cheddar or gouda cheese on top, which melts by the time the other side is done.
Serve in brioche buns with a thin coat of English mustard for kick, ketchup, sweet pickled gherkins, strong salad (rocket/oakleaf/spinach), a little mayonnaise for the salad, and a few rings of raw white onion.
Barbecuing them at home in the garden on your own barbecue grill. Common fillings between the bread and burger (or veggie burger) include lettuce, tomato, cucumber, fried or roasted onion, cheese, ketchup and salad dressing. On the side is often served French fries and potato salad as well as a green salad, along with likewise barbecued zucchini, tofu, shiitake mushrooms and corn on a cob.
At restaurants you usually find burgers close to (what I imagine) can be found in the US.
At snackbars (deep fry places) they are usually thin patties with way too much lettuce and some kind of special sauce. The patties are (I believe, I never get burgers there) not deep fried.
At barbecues they are, as another user mentioned, charred and dry as bones.
One thing that seems to be a lot more popular in Portugal than elsewhere is what we call “hamburger on the plate” – just the burger itself with no bread, as a fork and knife meal with sides, kind of like you’d have a steak. The sides are usually some form of potato (chips/fries, freshly made crisps, wedges) and then optionally rice and/or a fried egg on top of the burger.
The first McDonald’s in the Eastern Bloc was opened in Budapest in 1988.
In the late 2000s and 2010s there was a boom of expensive artisanal burgers. They still exist, but they are no longer count as a speciality.
Meanwhile some domestic companies emerged who are somewhere between these artisanal burgers and the industrial burgers of McDonald’s, Burger King etc. They have several restaurants in Hungary, and can be quite good. Zing Burger is the biggest, Bamba Marha is very good etc.
I think nowadays (or rather last year), the big hit was smashed burgers. Every burger place and chain began to offer smashed burgers which was very smart from them since it needs less raw material and can be sold more expensively as a novelty.
🇫🇴 Faroese like the “Ræstkjøt” burger.
Is unsalted, wind-dried and fermented Sheep Meat cured for around 5-6 months. It gets shredded (pulled) and put in burgers.
Comments
Usually some meat and vegetables in between slices of bread
Bun – things you want in your burger – bun.
What other ways even are there?
Like everywhere else, the most common burgers here are McDonald’s.
For a more Scottish version, 1/4 lb Angus beef patty, cheddar cheese, fried onions on a Scottish morning roll.
Bicky Burger
Belgiums quintessential burger.
The regular: bun, meat, lettuce, tomato, onion.
And the complete: add cheese and bacon.
In what sense? Like…
Procure the finest dry-aged, minced chuck steak, mixed with just the right amount of aged rib cap fat to give appropriate flavour and juiciness.
Bring to room temperature if previously chilled as meat is a muscle and needs to relax before it is cooked (no one wishes for a stressed burger), otherwise it will start to draw out moisture, creating a wet surface and making it harder to get a decent crust.
Season to taste just before grilling or placing the burgers into a pan of an appropriate temperature.
If time allows before scoffing, rest it a few moments under some foil, in order for it to chill out and enjoy its final moments before it is consumed.
It’s not something I really eat
Last time I had a burger was probably towards 2022
When I see burgers on the menu I guess they’re served with French fries. Sometimes they make them with some local cheese or some specific pickles.
Not sure where you are going with this…
But the Big Mac is perfection in every country.
You can lie to yourself and pretend some fancy-ass artisanal burger is better but in the darkest corner of your soul you know it to be true. I recon it’s also probably the best selling restaurant burger.
Sorta sarcasm but not really 😉
Charred black on a bbq for way too long and dry as fuck.
Replace cheddar with different cheese such as Raclette.
meat, onions, lettuce, whatever other vegetables, kaymak.
Burgers are like bad s€x: They leave you behind unsatisfied, and you want to take a shower immediately.
Meat, cheese, bacon, lettuce, tomatoes, caramelised onions and various sauces of choice.
Alwais with fries as side.
American view – Swiss cheese; grilled onions; lettuce, no sugar ketchup: mustard; jalapeños or an egg on top depending on mood. So many ways to make a good burger. Understanding Europe is many countries and food cultures, do many people make these at home in said country?
Smash burger. We have a ton of different more or less fancy burger restaurants and nearly all of them serve smash burgers. At home you either buy pre-made burger patties that you fry or you make your own burger patty.
At least in Germany it’s not that common to eat burgers like people do in North America. For example my German parents would never make burgers for dinner like my Canadian inlaws do. I guess most burgers are inspired by the US. Nowadays you can find burgers with regional or more fancy ingredients like some special kind of cheese or so, but there is nothing particular that is typical or popular all over Germany.
Recently (almost retired) learned about smashburger on a weber with italian pizza steel. Dutch farmer cheese in between. Heaven
Bin the burgers, load your butty with chip-shop chips, salt, and vinegar. Devour.
With lots of sauce/dressing is whats most important
An old standard used to be LSD
Lök (onion), Salad (in this context, lettuce), Dressing
Like the Dutch, burnt to carbon on a rushed barbecue grill.
The way I do them is form them by hand from fresh beef mince (10-15% fat is perfect), season the outside with salt and pepper, sometimes spice mixtures but generally I want just the beef flavour. I use no additives and never buy pre-made ones.
I fry them in oil or pork lard until well caramelised on the outside, but still slightly pink in the middle. After the flip I put either strong cheddar or gouda cheese on top, which melts by the time the other side is done.
Serve in brioche buns with a thin coat of English mustard for kick, ketchup, sweet pickled gherkins, strong salad (rocket/oakleaf/spinach), a little mayonnaise for the salad, and a few rings of raw white onion.
Divine.
Bøfsandwich [beef sandwich]
> – Grilled beef patty
> – Sliced dill pickles
> – Soft grilled onions
> – Raw chopped onions
> – Sliced pickled beetroot
> – Mustard, ketchup and remoulade on white bread buns
> – And most importantly; the whole thing slathered in thick brown gravy
> – Topped with crushed crispy onions.
It’s sweet, sour, bitter and salty all in a juicy and satisfyingly fatty package. Best served with an ice cold chocolate milk on the side.
Barbecuing them at home in the garden on your own barbecue grill. Common fillings between the bread and burger (or veggie burger) include lettuce, tomato, cucumber, fried or roasted onion, cheese, ketchup and salad dressing. On the side is often served French fries and potato salad as well as a green salad, along with likewise barbecued zucchini, tofu, shiitake mushrooms and corn on a cob.
Bøfsandwich
But this is the Danish version of a burger with traditional grill bar condiments, topped with plenty tasty gravy.
All though I’d say the most popular type of burger is very similar to American burgers.
At restaurants you usually find burgers close to (what I imagine) can be found in the US.
At snackbars (deep fry places) they are usually thin patties with way too much lettuce and some kind of special sauce. The patties are (I believe, I never get burgers there) not deep fried.
At barbecues they are, as another user mentioned, charred and dry as bones.
I guess bacon is quite a popular topping?
In general it tends to be like a beef patty between 2 slices of bread.
Whatever they serve at McDonalds. Poles are not big on burgers in a sense we will eat whatever crap they’ll feed us and not care.
Now, mayonaise is a different story.
One thing that seems to be a lot more popular in Portugal than elsewhere is what we call “hamburger on the plate” – just the burger itself with no bread, as a fork and knife meal with sides, kind of like you’d have a steak. The sides are usually some form of potato (chips/fries, freshly made crisps, wedges) and then optionally rice and/or a fried egg on top of the burger.
The first McDonald’s in the Eastern Bloc was opened in Budapest in 1988.
In the late 2000s and 2010s there was a boom of expensive artisanal burgers. They still exist, but they are no longer count as a speciality.
Meanwhile some domestic companies emerged who are somewhere between these artisanal burgers and the industrial burgers of McDonald’s, Burger King etc. They have several restaurants in Hungary, and can be quite good. Zing Burger is the biggest, Bamba Marha is very good etc.
I think nowadays (or rather last year), the big hit was smashed burgers. Every burger place and chain began to offer smashed burgers which was very smart from them since it needs less raw material and can be sold more expensively as a novelty.
🇫🇴 Faroese like the “Ræstkjøt” burger.
Is unsalted, wind-dried and fermented Sheep Meat cured for around 5-6 months. It gets shredded (pulled) and put in burgers.
Another popular option is Duck-Burgers