Recipe:Mildenburger

Introduction

We ( FHB ) made this burger during the CCCamp 2015 in Mildenberg, Germany from donated ingrideints. 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 fashon to enshure unit-compability and scalablability.

Mildenburger

This recipie has been divided into sections for comprehensibility. Dont forget to take the ingredient list with you when you go shopping. The compoents section identifies logical divisions of the ingridents based on stratum. Prepration details the making of the compoents and assembling them once the patties have cooked.

Ingredients

 for 5x burgers from 800G of beef / beef + schwein mix

• 5x Buns
• 2x Beefsteak Tomatoe (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

Ingridients

Components

Bun

As hamburgers are basically sandwitches the first consideration should be the bread. Bread is a natural prodduct of fermentations. 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 shoud be soft, absorptive, and not crubly. If the bun is too hard it can weged your tomato out of the bun ( which is especally problematic with thourally mustareded buns ).

The bun, when toasted, must conform to the shape of buger + toppings so not to displace them. Please select carefully to avaoid a mess. If you can feel with your thub the presence of a crust the bun is liekly too hard for this purpose.

Toppings

These are your burgers and it comes down to your choice. Avoiding lettuce as unsubstation and superficial, pickles or other fermented products are recomended. Saurkraut, which is moastly pickled cabbage along with BBQ sauce are mentioned as refrence toppings.

Patty

The patty is formed with ground meat, chopped onion, cinnamon, and egg to bind the indgredents. Thorolly mix in a bowl for "patty mix"

Preparation

The goal while preparing food is to maintain excellent sanitaion. Caution must be exersized to avoid contaminating uncooked food-stuffs with raw meat or other unintended contaminanations. With practive + planning you may at a minium wash your hands two times while prepareing this recipe. Once before you begin, and once after you handle raw meat. To avoid extra washing it's nessisary to prepare all the burger compoents 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 disriptive 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 execllent 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 two goals of efficenty and sanitation are compatable!

Prep time:

Cook time:

• • Forming patties

A 1/4lb (113.4 g ) burger is the standard size; 1/9kg ( 111 g) is the analogus 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 handfull 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 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

Server the burgers as a secnod coruse following a salad or salsa with a beer, lemonade, or iced tea.