Burgers for Dummies

 Julius Jaspers has published the ultimate handbook for making your own ultimate hamburger at home. With, yes, 1,542,240 variations.

The burger is a marvel of simplicity. Take: a bun (that’s what the bread roll is called in hamburger language), a patty (disc), a topping (vegetables and/or pickles) and one or more sauces. And yet it can easily go wrong. The result: tough, well-done burgers, soggy bread, limp lettuce, overpowering sauces. Julius Jaspers – known for Julius Bar & Grill and HappyHappyJoyJoy – offers advice in his latest book: The Ultimate Hamburger Book.

1,542,240 burgers

The structure of the book is pleasantly clear. In total, it describes 52 fully developed burger recipes. Think: the beet burger (made with beetroot), breakfast burger (with fried egg), crab burger (with a crab patty and chili mayonnaise) and – inevitably – the McDonald’s burger. In addition, fourteen renowned chefs have shared their ideal burger recipes, including Jonnie Boer and Robert Kranenborg.

Each component is described in separate chapters, including variations. And that’s how you arrive at a dizzying number of possibilities: 18 buns x 51 patties x 40 toppings x 42 sauces = 1,542,240 burgers.

Between the lines, Jaspers teaches the basics of better burger science.

Brioche

The buns include pretzel buns, bao, brioche and cauliflower (ground cauliflower florets). But you can also take toppings in any direction. There is (much) more than the familiar tomato, head lettuce and onion. Think, for example, grilled vegetables, mushrooms, mango chutney, bacon jam and cola pork belly (do try this at home: pork belly marinated in cola for 24 hours).

Burger science

Also great: there is a separate, extensive chapter on mayonnaises and sauces (including McDonald’s special sauce). And of course the necessary patty variations (51 in total), including beef, veal, lamb, goat, poultry, fish, shellfish and vegetables. Between the lines, Jaspers teaches the basics of better burger science.

The assembly?

Basically: first the bun, then the patty, then the topping and then the sauce. Stack the warm components (such as melted cheese or bacon) and the burger on top of one another. And not alternating cold and hot, back and forth (otherwise the components cool down too quickly). If necessary, use a lettuce leaf under the patty to prevent the bottom of your bun from becoming soggy.

And, oh yes, you simply eat burgers with your hands.

The perfect shape?

Patties have a fine texture and are made from ingredients finely chopped with a meat grinder or food processor. First shape your ground mixture into a ball, roll it out and press it flat. Make a small indentation in the center of the patty with two fingers. This prevents it from puffing up while cooking. Take the size of your bun into account: the patty shouldn’t disappear underneath the bun.

To flip or not to flip?

You want an attractive, even browning. That’s why you shouldn’t touch the burger during the first two minutes of cooking on a griddle, in a pan or on the BBQ . Only when the edge starts to come away slightly is it time to consider a ‘flip’.

Are you a fan of this kind of trivia and practical tips? And, like us, crazy about burgers? Then this book will give you plenty to sink your teeth into.

And, oh yes, you simply eat burgers with your hands. And it’s perfectly fine for that to look a little messy.

The Ultimate Hamburger Book
Julius Jaspers
€19.99
Carrera Culinair