Mia Lane
The hamburger has shed its grubby fast-food image. Burger restaurants that convince with fresh ingredients from regional organic farms, handmade rolls, and “home-ground” meat are springing up like mushrooms.
The trend: burgers as a quality snack
The time of preformed pressed meat cakes is over. Burgers are not necessarily unhealthy but can be a wholesome diet with whole grain buns, lots of vegetables, and low-fat meat. Bring the street food trend into your home kitchen and join us in the world of “patties”, “buns” and “sides”.
Patty – the heart of the burger
Pattys described the actual main topping of burgers. Patties are mainly made from minced meat, which is pressed into shapely round pieces in so-called patty presses. But there are also variants made from fish or vegetarian or vegan alternatives, so-called patties, for example, made from unripe spelled or soy.
Bun – Gives a frame to the burger
Buns are the classic, soft yeast buns with sesame that used to be part of the burger. But what can be called a real burger chef looks beyond the edge of the crust. Nowadays rye, stone oven, or wholemeal buns are also used for burgers.
Sides – Fries & Co.
Sides are the accompaniments to the burger. Of course, french fries in different versions are popular. The selection ranges from light, healthy salads to onion rings fried in beer batter. Sweet potato or vegetable fries are trendy – very tasty! Also recommended: Homemade Chili Cheese Nuggets.
