Cheeseburger! Cheeseburger! Cheeseburger!
Von Nancy Loseke Nachdruck vom Grill! Bibel. Foto Copyright © Ben Fink.
In den USA., 175 Tage auf dem Kalender haben als Nahrung Urlaub durch Präsidentenproklamation oder Handel / Industrie-Gruppen bezeichnet worden. Irgendwie haben wir verpasst Nationale Acorn Squash Day (September 7) und Nationale Datum-Nut Bread Day (September 8).
Aber Nationale Cheese Day? Nun, das ist ein Urlaub können wir wirklich hinter sich. Es wäre fast unamerikanisch nicht auf einen Cheeseburger am Freitag essen, September 18.
Die Praxis der Richt einen Burger mit Käse wurde in den 1920er Jahren populär. Also, wer zuerst kam auf die Idee,? Here are some competing claims:
Lionel Sternberger, a 16-year-old fry cook, working at his father’s Pasadena, Kalifornien, restaurant (The Rite Spot) in 1926. Legend has it a homeless man, wanting more bang for the buck, asked Sternberger to crown his burger with a slice of cheese.
In 1928, a Los Angeles eatery called O’Dell’s listed a chili cheeseburger on its menu.
A trademark for the name “cheeseburger” was awarded to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado.
Regardless of its origin, there’s no denying the cheeseburger’s allure. (Seventy-five percent of us eat at least one a week, reports the trade magazine Burger Business.) The biggest cheeseburger ever assembled—a Guinness world record holder at this writing—weighed 2,014 Pfund. It was built by the Black Bear Casino in 2012 in Carlton, Minnesota, and contained 60 pounds of bacon, 50 pounds of sliced onions, 50 pounds of lettuce, und 40 pounds each of pickles and cheese. The patty itself was 10 feet in diameter and had to be flipped with a crane.
While a classic cheeseburger usually features a thin slice of cheese melted on top a sizzling beef patty, there are many other ways to marry meat and cheese:
South Minneapolis is the birthplace of the “Juicy Lucy” (also spelled “Jucy Lucy,” depending on which bar you visit), a cheese-filled patty that’s also topped with cheese. Steven calls his version the “Inside-Out Cheeseburger.” Find the recipe here.
In the “Tackle the Tailgate” episode of Project Smoke™, we smoked burgers with hay, grilled them, and topped them with a generous dollop of Rauchbier Cheese Sauce. (Rauchbier is smoked beer.) Get the recipe.
Foto von Richard Dallett.
For a new take on cheeseburgers, try Beer-Can Burgers—deep cavity; mucho cheese.
Photo by Rob Baas.
Mix coarsely grated cheese (über 1 cup per pound of meat) into the meat before shaping the patties. The cheese will keep the burgers moist as they cook.
Schließlich, don’t be a slave to orange processed cheese. Try real aged cheddar, blue cheese, feta, goat cheese, smoked Gouda, pepper Jack, muenster, Manchego, or any other melting cheese.
Share your creations on the Barbecue Board. Happy National Cheeseburger Day!
