Recipe:Mildenburger: Difference between revisions

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[[File:IMG_0154.JPG|400px|thumb|left|Mildenburger]]
[[File:IMG_0154.JPG|400px|thumb|left||Mildenburger]]
 
 
 
 
 


== Introduction ==
== 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.   
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 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.


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 ==
  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
[[File:IMG_0151.JPG|400px|thumb|right|Ingridients]]
[[File:IMG_0151.JPG|400px|thumb|right|Ingridients]]
For 5 Mildenburgers from 600G of beef / beef + schwein mix:
* 5 Buns
* 1 Large Tomato
* Sauerkraut
* 150g Piquant cheese
* BBQ Sauce
* 600g Beef
* 1 Large yellow/white onion
* 1 Egg
* Cinnamon powder
* 1 Flavorful chilli pepper
* 200g Crimini/button mushrooms


== Components ==
== Components ==
=== Bun ===
=== 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 ).  
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 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.
* 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 ===
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 presented as refrence 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 indgredents. Thorolly 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 ==
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.  
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!


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!
Besides the art of washing your hands as little as possible while still maintaing excellent sanitation (AKA Cooking), 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


Prep time:


Cook time:


=== Forming patties ===
=== 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.
[[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 hands to form a patty and place it on the grill.


== Cooking ==
== 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.
Cook the burgers over medium heat on a charcoal grill. Once finished forming and 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 face 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 ==
== Serving suggestions ==
Server the burgers as a second course following a salad or salsa with a beer, lemonade, or iced tea.
Serve the burgers as a second course following a salad or salsa with a beer, lemonade, or iced tea.

Latest revision as of 22:35, 17 September 2015

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 ingredient list 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 combining ingredients to make components and assembling the finished product once patties have cooked.

Ingredients

Ingridients

For 5 Mildenburgers from 600G of beef / beef + schwein mix:

  • 5 Buns
  • 1 Large Tomato
  • Sauerkraut
  • 150g Piquant cheese
  • BBQ Sauce
  • 600g Beef
  • 1 Large yellow/white onion
  • 1 Egg
  • Cinnamon powder
  • 1 Flavorful chilli pepper
  • 200g Crimini/button mushrooms

Components

Bun

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 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

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

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

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!

Besides the art of washing your hands as little as possible while still maintaing excellent sanitation (AKA Cooking), 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


Forming patties

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 hands to form a patty and place it on the grill.

Cooking

Cook the burgers over medium heat on a charcoal grill. Once finished forming and 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 face 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.