What do you need for a really good burger?

Burgers have been a popular dish for many years, but a few years ago they were hit by the stigma of fast food, and in recent years a flood of quality offerings has led to a mental leap and become an integral part of the gourmet landscape prepared by the greatest chefs. A good burger somehow needs quality ingredients. The “flag bearers” are without a doubt meat and bombs, and immediately behind them is certainly cheese, without which many fans of this “modern” delicacy can not imagine.
If (prosciutto) burgers have been classified as unhealthy food for a decade, today we look at them through gourmet glasses, because they are made of quality and selected ingredients. Each adds its own pebble to its mosaic, and no burger is complete without meat and bread. Cheese lovers would add cheese to this, because for many, a hamburger without cheese is like soup without salt. Of course, what matters is what kind of cheese it is. If you make a burger at home yourself, it’s good to know which one to use. The best advice we can give you first hand is to use cheese sliced into just real thick slices, because only such meat and bread really combine with a creamy taste. It’s easier said than done.
Fortunately, there is a convenient solution that makes your job easier – slices of Président cheddar cheese, which were created just for making burgers, because they are not only the right size, but also the right thickness. Cheddar cheese, which has a lot of charisma (read flavors), is considered one of the most suitable cheeses in burgers. And because we believe that you are left with while reading these lines, below we serve you instructions for preparing a delicious hamburger, which will not leave a crumb.

How can we make a really tasty hamburger?
As said, for a good burger you need quality or. selected ingredients. The burger stone is, of course, good meat. If you are buying meatballs, choose as thick as possible (approx. 2 centimeters) and with as few accessories as possible. If you prepare them yourself, make sure that the mixture of ground beef is fatty enough – it should contain approx. 30 percent fat – knead the meat as little as possible during shaping. We recommend that you do not prepare it during the preparation, but salt it immediately after baking, because otherwise the salt will draw water out of the meat and be less juicy.
Tip: If you add cheese to the meat too late or have a slice that is too thick, you can use a handy trick, namely to coat the halves coated with cheese with aluminum foil, but do not touch the cheese. This will protect it and keep the heat above it, and the cheese will melt faster as a result.

The importance of choosing the right cheese
The taste of the burger is crucially influenced by the choice of cheese, so this decision is one of the key ones when composing a winning hamburger. For some extra character you can use a Président brie with a white noble mold that you combine with a rocket. If you want to experiment and incorporate cheese into the sauce, we recommend cheese with a blue mold, such as Société roquefort and Président le Blue, which you can whip into a cream sauce with some cream. Goat cheeses such as Président Palet de Chèvre or Président La Brique de Chèvre also go great with burgers. This is especially true if you combine goat cheese with onion jam or cranberry jam. Regardless of the above, the best addition to a hamburger is certainly the aromatic cheddar, with which we achieve the “real” burger taste that our palates crave. By far the best and at the same time optimal choice in this case is the already mentioned Président cheddar in slices.

Less is more
Although the burger requires various additions and improvisations, it is good to follow the rule “less is more” when preparing a hamburger. Toasted bread, good meat and shiny cheese are usually all you really need to lick. A great addition is the classic hamburger sauce of mustard and ketchup in a ratio of 1: 2 with a little lemon, with which we coat the bread (and cheese). Of course we must not forget the vegetables that have previously been well washed and dried (tomatoes, lettuce) and folded in half with cheese. You can also pour something crunchy on the cheese, like fried onions. Carefully cover the end of the burger with the top half of the bomb and do not press it, but insert a long stick (e.g. a skewer stick) into it that will hold the ingredients in place. And voilà, the angel burger is ready!