Recipe:Mildenburger

Mildenburger

Introduction

We ( FHB ) made this burger during the CCCamp 2015 in Mildenberg, Germany from donated ingredients. It worked out well enough that written instructions have been made available under the GPLv3. This instruction set including ingrident list header table is written in 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.

Ingredients

Ingridients

For 5x burgers from 600G of beef / beef + schwein mix

• 5x Buns
• 2x Beefsteak Tomato (or other large variety)
• Saurkraut
• 200g Cheese
• 200g Crimini/button Mushrooms
• 1 large sweet onion
• 1 Egg (note: If you are making up to 5kg of burgers u only need 2 eggs approx, but since eggs are not easily divisible i recomend you just put one whole egg in with a kilogram of beef)
• 1kg beef or beef/schwein mix
• 1 hot chilli pepper
• cinnamon powder

Components

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 here are the bun guidelines:

• 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.

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.

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."

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.

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!

Besides the art of washing your hands as little as possible while still maintaing excellent sanitation, attention should be paid to the order of operations and process scheduling to minimize prep/cook time. Here is the schedule i generally follow to prepare the burgers in as little time as possible. Thankfully these dual-goals of efficiency and sanitation are compatible!

Prep time: 15 min

Cook time: 20 min

Patty forming animation

Forming patties

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 a half 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

Cook the burgers over medium heat on a charcoal grill. Once finished laying the patties on the grill/hotplate cover the top of the burgers with sliced mushrooms. After 10 minutes flipe the burgers over so the mushrooms are facing the heat. Five minutes later, place the cheese on top of the burger to melt and 5 min later the burgers are ready.

Serving suggestions

Serve the burgers as a second course following a salad or salsa with a beer, lemonade, or iced tea.