PHOENIX - The hamburger is perhaps the most American of entrees, although its true origins are sandwiched between several slices of competing stories.
As we begin to celebrate National Burger Month, we’ve come across a handy timeline of burger milestones, which also catalogs the various claims of burger invention. Check it out here.
In the meantime, we asked Chef Ehren Litzenberger- yes, that’s his real name- purveyor of burger goodness at BLD in Chandler, to give us his list of “rules” for burger making.
1) Keep it fatty.
“A lot of people want to buy 95-percent [beef] with hardly any fat,” said the chef. The problem with that is you don’t get any fat and it tends to be dry.
2) Don’t buy frozen meat
There is a reason burger chains like to advertise their “always fresh, never frozen” philosophies. Frozen meat just doesn’t offer a solid foundation for the sandwich, opt for refrigerated meat instead. You’ll be happy you did. Better yet, why not try meat from your local butcher?
“Seasoning is definitely a key ingredient,” said Litzenberger. “Definitely get some salt, pepper and garlic in there!” While we’re on the topic, have you tried some locally-produced salt seasonings?
“Believe it or not, bread is a key player in doing a burger,” said Chef.
Try brioche, honey French rolls or even bolillas from your local panaderia. Once you try a burger with quality bread, you’ll never go back to the 99-cent bread from the big box store.
Want to see some of the best burgers in the Valley? Check out our gallery. Better yet, go try them and report back! Know of any that aren’t on our list? Let us know!
Watch "The List" on ABC15 weekdays at 4:30 p.m.
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