Released on: April 23, 2008, 2:05 pm

Press Release Author: chef robert / romp thru concepts

Industry: Food & Beverage

Press Release Summary: May is hamburger month.
So beef up this summer's BBQ season with some juicy tips that will have you making
the best burgers in town.


Press Release Body: Windsor,Ontario April 28,2008

Burgers are usually made from ground beef. To make hamburgers that will stand out
you can use different types of beef. Go to the grocery store or butcher store and
get fresh ground inside round. You can also get New York Strip Loin ground up as
well. This is expensive, but the quality is fantastic. Try mixing some other types
of meat into your burgers. Add 50 percent ground pork or sausage meat to ground beef
to get a burger with a different taste. Add some of your favourite condiments to
your burger mix. Salsa, Tabasco, chili sauce, experiment and have fun. A simple
trick to sample your burgers is to make a small patty and cook it in the microwave
for thirty seconds. This way you can taste it and add more seasonings if required.
Seasonings are another way to add kick to your burgers. Some people like salt and
pepper, but here is where your burger can really stand out. There are so many ways
you can spice up your burgers. Add hot chilies, fresh chopped basil, garlic, lemon
pepper, chopped pickles, chopped hot peppers, sun dried tomatoes and the list goes
on and on. Toppings are one of the most important parts of the burger. You have the
standard pickle, tomato, pickle, lettuce, onion and cheese. This is where you can
visually win the burger war. Use different types of lettuces,
use salad greens, watercress, bean spouts, fresh herbs like basil, cherry tomatoes,
cucumber slices, sliced figs, it's all up to your imagination. Put out an assortment
of these toppings so your guests can create their own masterpiece. Don't forget the
mustard, relish and ketchup for those traditional burger eaters. The bun needs some
special consideration when talking about great burgers. The bun needs to be fresh,
soft and not tough. Some breads and rolls will not help your burger. The bun needs
to have a soft texture that easily tears when bit into. If the bun has a tough
texture the meat, fillings and condiments are going to fall out of the burger. So
pick a bun that has a soft texture and big taste. Ask your local baker which bun
would be best. When it is time to cook the burgers you need to make sure they are
cooked correctly, but not over cooked. Pork should be cooked to an internal
temperature of 180 degrees Fahrenheit, beef should be cooked until 160 degrees
Fahrenheit. Meat thermometers can be purchased at grocery stores and specialty
cooking supply stores. I prefer the digital varieties because they are easy to use
and I don't need my glasses. If you don't want to use a meat thermometer cook the
burgers until the juices run clear. Make a small toothpick size hole half way into
the burger. When the juices come out clear the burger is done. If you purchase a
meat thermometer remember to check it once a month for accuracy. Boil some water and
insert the thermometer in the water. It should read 212 degrees Fahrenheit. After
all what good is a meat thermometer if it's not working correctly.
Chef Robert is the author of Chef Robert Presents Romantic Dinners For Two. For more
recipes contact chef robert at customerservice@rompthruconcepts.com or go to
www.romanticdinnersfortwo.com

For interviews contact
Chef Robert Catherine
robert@rompthruconcepts.com
519 250 6095
www.romanticdinnersfortwo.com


Web Site: http://www.romanticdinnersfortwo.com

Contact Details: Chef Robert is the author of Chef Robert Presents Romantic Dinners
For Two

For interviews contact
Chef Robert Catherine
4253 Masotti
Windsor, Ont
Canada, N9G 2V4
robert@rompthruconcepts.com
519 250 6095
www.romanticdinnersfortwo.com