For all you cookout enthusiasts, apparently there is a scientist out there by name of Stu Farrimond who’s calculated the mathematical formula to building and cooking the ultimate, perfect hamburger:
It is the following theorem: 4x = 13.5l + 6.0t + 8.8c + 21.0k
Read on please, I don’t pretend to totally understand it – but I’m getting there. The weird part for me is that according to Doc Farrimond, your toppings, aka onions and ketchup, etc. should comprise 60% of your blessed creation..
In the formula, “x” is the uncooked weight of the burger, “t” is the mass of tomatoes needed, “c” is the the cheese, “l”is the lettuce and “k” the sauces (4x = 13.5l + 6.0t + 8.8c + 21.0k).
The perfect burger should be cooked for 9.5 minutes, only be flipped once, have toppings that weigh approximately 60 per cent of the final creation and be hand-pressed to 1.5 cm thickness.
Actual cooking of said burger on a grill at 150⁰C to 180⁰C will optimize flavor. Don’t ask me to convert that to Fahrenheit. They have this thing called “Google” now.
If temperatures rise above 180⁰C, the burger will char; conversely anything below 150⁰C will result in an undercooked patty. The burger itself should also be 1.5 cm thick (again, with the metrics, I know…)
BURGER FLIPPERS STAND DOWN!!!
According to research that must have taken several holiday weekends, a burger loses a third of its weight during cooking, and therefore should be flipped just once to minimize the loss of moisture and flavor.
For an optimum grill and a tasty golden crust, a quarter pounder should be sizzled four-and-a-half minutes on one side, and then flipped and grilled for just four minutes on the other. ‘The research revealed that the optimum cooking time per side for a quarter pounder burger was approximately four-and-a-half minutes when the grill is at the optimum temperature (150 – 180⁰C). The ‘perfect’ burger formula should help to make tasteless, dry and shrunken burgers that are all too often served on the nation’s barbeques a thing of the past.’
While the types and amounts of toppings can often divide diners, the results of a panel of tasters working with Dr. Farrimond revealed that the ‘perfect’ quarter pounder burger should be topped with a 12 g portion of iceberg lettuce for crunch; two 1 cm thick slices of tomato (weighing 12 g each) for texture; one slice of cheese (average weight 23 g) or fried onions for zing and a 5.5 g dollop of tomato ketchup or alternative sauce for flavor.
The panel stated lettuce was the most commonly chosen topping (71 per cent), while gherkins polarized opinions and were chosen by only a minority (28 per cent).
In order to get the most in terms of great tasting flavor, diners should enjoy all of the topping components in one mouthful when eating the ‘perfect burger’.
In a nutshell:
TOP TIPS FOR BURGER PERFECTION
During cooking, burgers lose a third of their weight through fat and water loss; flipping a burger more than once increases fluid loss and results in a lack of flavor
Pierce or dimple
Thicker burgers (more than 2 cm) should be pierced or dimpled before or during cooking to help with the flow of heat.
Experiment with toppings
Don’t be afraid to get creative when it comes to burger toppings. Why not try something a little different – like a homemade slaw or chutney?
Select your own shape and size
Hand press our burgers to the perfect shape and specification you want.
OR JUST DO THIS:
… aaaand make sure the beef is from the USA because UK meat tastes funny.
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