Recipe:Mildenburger - Revision history

BaltimoreJoe: /* Forming patties */

2015-09-17T22:35:24Z

Forming patties

← Older revision		Revision as of 22:35, 17 September 2015
Line 59:		Line 59:
	=== Forming patties ===		=== Forming patties ===
	[[File:makepatty7.gif\|frame\|border\|\|top\|\|\|Patty forming animation\|Patty forming animation]]		[[File:makepatty7.gif\|frame\|border\|\|top\|\|\|Patty forming animation\|Patty forming animation]]
	A 1/4lb (113.4 g ) burger is the standard size; 1/9kg ( 111 g) is the analogous metric size. But, no matter the unit system you are using, you can follow this simple rule-of-thumb for authentic sized burgers. Take a hand-full of patty mix about the size of a baseball. Toss the baseball-sized patty mix between your hands about half-a-dozen times to close any air pockets, compact, and settle the patty mix. Once your patty mix is a solid compacted baseball-sized meat-ball, flatten it between the palms of your ~~hand~~ to form a patty and place it on the grill.		A 1/4lb (113.4 g ) burger is the standard size; 1/9kg ( 111 g) is the analogous metric size. But, no matter the unit system you are using, you can follow this simple rule-of-thumb for authentic sized burgers. Take a hand-full of patty mix about the size of a baseball. Toss the baseball-sized patty mix between your hands about half-a-dozen times to close any air pockets, compact, and settle the patty mix. Once your patty mix is a solid compacted baseball-sized meat-ball, flatten it between the palms of your hands to form a patty and place it on the grill.

	== Cooking ==		== Cooking ==

BaltimoreJoe: /* Forming patties */

2015-09-17T22:34:32Z

Forming patties

← Older revision		Revision as of 22:34, 17 September 2015
Line 59:		Line 59:
	=== Forming patties ===		=== Forming patties ===
	[[File:makepatty7.gif\|frame\|border\|\|top\|\|\|Patty forming animation\|Patty forming animation]]		[[File:makepatty7.gif\|frame\|border\|\|top\|\|\|Patty forming animation\|Patty forming animation]]
	A 1/4lb (113.4 g ) burger is the standard size; 1/9kg ( 111 g) is the analogous metric size. But, no matter the unit system you are using you can follow this simple rule-of-thumb for authentic sized burgers. Take a hand-full of patty mix about the size of a baseball. Toss the baseball-sized patty mix between your hands about half-a-dozen times to close any air pockets, compact, and settle the patty mix. Once your patty mix is a solid compacted baseball-sized meat-ball, flatten it between the palms of your hand to form a patty and place it on the grill.		A 1/4lb (113.4 g ) burger is the standard size; 1/9kg ( 111 g) is the analogous metric size. But, no matter the unit system you are using, you can follow this simple rule-of-thumb for authentic sized burgers. Take a hand-full of patty mix about the size of a baseball. Toss the baseball-sized patty mix between your hands about half-a-dozen times to close any air pockets, compact, and settle the patty mix. Once your patty mix is a solid compacted baseball-sized meat-ball, flatten it between the palms of your hand to form a patty and place it on the grill.

	== Cooking ==		== Cooking ==

BaltimoreJoe at 22:32, 17 September 2015

2015-09-17T22:32:37Z

← Older revision		Revision as of 22:32, 17 September 2015
Line 45:		Line 45:

	== Preparation ==		== Preparation ==
	The goal while preparing food is to maintain excellent sanitation. Caution must be exercised to avoid contaminating uncooked food-stuffs with raw meat or other unintended contamination. With practice and planning you may at a minimum wash your hands two times while preparing this recipe. Once before you begin, and once after you handle raw meat. To avoid extra washing it's necessary to prepare all ~~the~~ burger components before handling the meat. Ideally, forming ~~the~~ pattys and placing them on the grill should be your final step or you will end up having to wash your hands a few more times. Washing your hands with soap is one of the most disruptive things you do to your skin on a daily basis so plan ahead to avoid excessive washing.		The goal while preparing food is to maintain excellent sanitation. Caution must be exercised to avoid contaminating uncooked food-stuffs with raw meat or other unintended contamination. With practice and planning you may at a minimum wash your hands two times while preparing this recipe. Once before you begin, and once after you handle raw meat. To avoid extra washing it's necessary to prepare all burger components before handling the meat. Ideally, forming pattys and placing them on the grill should be your final step or you will end up having to wash your hands a few more times. Washing your hands with soap is one of the most disruptive things you do to your skin on a daily basis, so plan ahead to avoid excessive washing.

	Latex gloves are an option, but be sure the gloves are not coated with some inedible powder or your burgers may taste like that latex powder!		Latex gloves are an option, but be sure the gloves are not coated with some inedible powder or your burgers may taste like that latex powder!
Line 59:		Line 59:
	=== Forming patties ===		=== Forming patties ===
	[[File:makepatty7.gif\|frame\|border\|\|top\|\|\|Patty forming animation\|Patty forming animation]]		[[File:makepatty7.gif\|frame\|border\|\|top\|\|\|Patty forming animation\|Patty forming animation]]
	A 1/4lb (113.4 g ) burger is the standard size; 1/9kg ( 111 g) is the analogous metric size. But, no matter the unit system you are using you can follow this simple rule-of-thumb for authentic sized burgers. Take a hand-full of ~~the~~ patty mix about the size of a baseball. Toss the baseball-sized patty mix between your hands about half-a-dozen times to close any air pockets, compact, and settle the patty mix. Once your patty mix is a solid compacted baseball-sized meat-ball, flatten it between the palms of your hand to form a patty and place it on the grill.		A 1/4lb (113.4 g ) burger is the standard size; 1/9kg ( 111 g) is the analogous metric size. But, no matter the unit system you are using you can follow this simple rule-of-thumb for authentic sized burgers. Take a hand-full of patty mix about the size of a baseball. Toss the baseball-sized patty mix between your hands about half-a-dozen times to close any air pockets, compact, and settle the patty mix. Once your patty mix is a solid compacted baseball-sized meat-ball, flatten it between the palms of your hand to form a patty and place it on the grill.

	== Cooking ==		== Cooking ==

BaltimoreJoe: /* Components */

2015-09-17T22:22:20Z

Components

← Older revision		Revision as of 22:22, 17 September 2015
Line 35:		Line 35:
	* Soft, absorptive, and not crumbly		* Soft, absorptive, and not crumbly
	* If you can feel with your thumb the presence of a crust the bun will likely be too hard for this purpose.		* If you can feel with your thumb the presence of a crust the bun will likely be too hard for this purpose.


	=== Toppings ===		=== Toppings ===

BaltimoreJoe: /* Patty */

2015-09-17T22:20:18Z

Patty

← Older revision		Revision as of 22:20, 17 September 2015
Line 41:		Line 41:

	=== Patty ===		=== Patty ===
	The patty is formed with ground meat, chopped onion, a chilli pepper, cinnamon powder, and egg to bind the ingredients. Thoroughly mix in a bowl for "patty mix."		The patty is formed with ground meat, chopped onion, chilli pepper, cinnamon powder, and egg to bind the ingredients. Thoroughly mix in a bowl for "patty mix."

	== Preparation ==		== Preparation ==

BaltimoreJoe: /* Bun */

2015-09-17T22:19:22Z

Bun

← Older revision		Revision as of 22:19, 17 September 2015
Line 30:		Line 30:
	As hamburgers are basically sandwiches, the first consideration should be bread. Bread is a natural product of fermentation. Ideally, your burgers' buns should be too. If you do not find it practical to make your own, then follow these bun guidelines carefully to avoid a mess:		As hamburgers are basically sandwiches, the first consideration should be bread. Bread is a natural product of fermentation. Ideally, your burgers' buns should be too. If you do not find it practical to make your own, then follow these bun guidelines carefully to avoid a mess:

	* The bun, when lightly toasted, must conform to the shape of the patty plus toppings without becoming soggy		* The bun, when lightly toasted, must conform to the shape of the patty plus toppings without becoming soggy or falling apart.
	or falling apart.
	* If the bun is too hard it can wedge a tomato slice right out of the sandwich. This especially problematic with thourally mustareded buns.		* If the bun is too hard it can wedge a tomato slice right out of the sandwich. This especially problematic with thourally mustareded buns.
	* Some % whole wheat or rye		* Some % whole wheat or rye

BaltimoreJoe: /* Bun */

2015-09-17T22:19:06Z

Bun

← Older revision		Revision as of 22:19, 17 September 2015
Line 28:		Line 28:
	== Components ==		== Components ==
	=== Bun ===		=== Bun ===
	As hamburgers are basically sandwiches, the first consideration should be ~~the~~ bread. Bread is a natural product of fermentation. Ideally, your burgers' buns should be too. If you do not find it practical to make your own, then follow these bun guidelines:		As hamburgers are basically sandwiches, the first consideration should be bread. Bread is a natural product of fermentation. Ideally, your burgers' buns should be too. If you do not find it practical to make your own, then follow these bun guidelines carefully to avoid a mess:

	* It should have some % whole wheat or rye, it should be soft, absorptive, and not crumbly. If the bun is too hard it can wedge your tomato out of the bun ( which is especially problematic with thourally mustareded buns ).
	* The bun, when toasted, must conform to the shape of burger + toppings so not to displace them. Please select carefully to avoid a mess.
	* If you can feel with your thumb the presence of a crust the bun is likely too hard for this purpose.

			* The bun, when lightly toasted, must conform to the shape of the patty plus toppings without becoming soggy
			or falling apart.
			* If the bun is too hard it can wedge a tomato slice right out of the sandwich. This especially problematic with thourally mustareded buns.
			* Some % whole wheat or rye
			* Soft, absorptive, and not crumbly
			* If you can feel with your thumb the presence of a crust the bun will likely be too hard for this purpose.

	=== Toppings ===		=== Toppings ===

BaltimoreJoe: /* Ingredients */

2015-09-17T22:08:50Z

Ingredients

← Older revision		Revision as of 22:08, 17 September 2015
Line 21:		Line 21:
	* 600g Beef		* 600g Beef
	* 1 Large yellow/white onion		* 1 Large yellow/white onion
	* 1 Egg )		* 1 Egg
	* Cinnamon powder		* Cinnamon powder
	* 1 Flavorful chilli pepper		* 1 Flavorful chilli pepper

BaltimoreJoe: /* Ingredients */

2015-09-17T21:56:04Z

Ingredients

← Older revision		Revision as of 21:56, 17 September 2015
Line 15:		Line 15:
	For 5 Mildenburgers from 600G of beef / beef + schwein mix:		For 5 Mildenburgers from 600G of beef / beef + schwein mix:
	* 5 Buns		* 5 Buns
	* 1 Large Tomato ~~(topping)~~		* 1 Large Tomato
	* Sauerkraut ~~(topping)~~		* Sauerkraut
	* 150g Piquant cheese ~~(topping)~~		* 150g Piquant cheese
	* BBQ Sauce ~~(topping)~~		* BBQ Sauce
	* 600g Beef ~~(patty mix)~~		* 600g Beef
	* 1 Large yellow/white onion ~~(patty mix)~~		* 1 Large yellow/white onion
	* 1 Egg ~~(patty mix~~)		* 1 Egg )
	* Cinnamon powder ~~(patty mix)~~		* Cinnamon powder
	* 1 Flavorful chilli pepper ~~(patty mix)~~		* 1 Flavorful chilli pepper
	* 200g Crimini/button mushrooms ~~(patty component)~~		* 200g Crimini/button mushrooms

	== Components ==		== Components ==

BaltimoreJoe at 21:55, 17 September 2015

2015-09-17T21:55:18Z

← Older revision		Revision as of 21:55, 17 September 2015
Line 9:		Line 9:
	We ( FHB ) made this burger during the [https://events.ccc.de/camp/2015/wiki/Main_Page CCCamp_2015] in Mildenberg, Germany from donated ingredients. It worked out well enough that written instructions have been made available under the [https://www.gnu.org/licenses/gpl-3.0.en.html GPLv3]. This instruction set including ingredient list is written in [https://en.wikipedia.org/wiki/Interlingua Interlingua] for cross-contenental compatibility in a modular fashion to ensure unit-compatibility and scalability.		We ( FHB ) made this burger during the [https://events.ccc.de/camp/2015/wiki/Main_Page CCCamp_2015] in Mildenberg, Germany from donated ingredients. It worked out well enough that written instructions have been made available under the [https://www.gnu.org/licenses/gpl-3.0.en.html GPLv3]. This instruction set including ingredient list is written in [https://en.wikipedia.org/wiki/Interlingua Interlingua] for cross-contenental compatibility in a modular fashion to ensure unit-compatibility and scalability.

	This recipe has been divided into sections for comprehensibility. Don't forget to take the ingredient list with you when you go shopping. The components section identifies logical divisions of the ingredients based on stratum. Preparation details ~~the making of the~~ components and assembling ~~them~~ once ~~the~~ patties have cooked.		This recipe has been divided into sections for comprehensibility. Don't forget to take the ingredient list with you when you go shopping. The components section identifies logical divisions of the ingredients based on stratum. Preparation details combining ingredients to make components and assembling the finished product once patties have cooked.

	== Ingredients ==		== Ingredients ==
Line 36:		Line 36:

	=== Toppings ===		=== Toppings ===
	These are your burgers and it comes down to your choice. Avoiding lettuce as unsubstantial and superficial, pickles or other fermented products are recommended. Saurkraut, which is mostly pickled cabbage along with BBQ sauce are presented as reference toppings.		These are your burgers and it comes down to your choice. Avoiding lettuce as unsubstantial and superficial, pickles or other fermented products are recommended. Saurkraut, which is mostly pickled cabbage along with BBQ sauce, and a slice of tomato are presented as reference toppings.


	=== Patty ===		=== Patty ===
	The patty is formed with ground meat, chopped onion, cinnamon, and egg to bind the ingredients. Thoroughly mix in a bowl for "patty mix."		The patty is formed with ground meat, chopped onion, a chilli pepper, cinnamon powder, and egg to bind the ingredients. Thoroughly mix in a bowl for "patty mix."

	== Preparation ==		== Preparation ==
	The goal while preparing food is to maintain excellent sanitation. Caution must be exercised to avoid contaminating uncooked food-stuffs with raw meat or other unintended ~~contaminanations~~. With practice + planning you may at a minimum wash your hands two times while preparing this recipe. Once before you begin, and once after you handle raw meat. To avoid extra washing it's necessary to prepare all the burger components before handling the meat. Ideally, forming the pattys and placing them on the grill should be your final step or you will end up having to wash your hands a few more times. Washing your hands with soap is one of the most disruptive things you do to your skin on a daily basis so plan ahead to avoid excessive washing.		The goal while preparing food is to maintain excellent sanitation. Caution must be exercised to avoid contaminating uncooked food-stuffs with raw meat or other unintended contamination. With practice and planning you may at a minimum wash your hands two times while preparing this recipe. Once before you begin, and once after you handle raw meat. To avoid extra washing it's necessary to prepare all the burger components before handling the meat. Ideally, forming the pattys and placing them on the grill should be your final step or you will end up having to wash your hands a few more times. Washing your hands with soap is one of the most disruptive things you do to your skin on a daily basis so plan ahead to avoid excessive washing.

	Latex gloves are an option, but be sure the gloves are not coated with some inedible powder or your burgers may taste like that latex powder!		Latex gloves are an option, but be sure the gloves are not coated with some inedible powder or your burgers may taste like that latex powder!