fThe Joint is a cheese salad with a more American footprint, simple, with easy-to-find ingredients, that’s why it was my choice to write a recipe. Each step has important details to be followed as they impact the final result.
First decision is: where the hamburger is going to be made. In the parilla, on the plate, on the grill? This is what determines the percentage of fat in the meat you are going to buy. If you are going to do it on the barbecue, use 10% more fat than you would if you were going to do it on an iron plate, for example. When the fat melts, it falls into the fire – already on the griddle, it remains there frying the hamburger. In the barbecue I suggest using 25% to 30% fat.
Then the choice of meat. I think the flank steak is a complete cut, which works very well for a hamburger. If you grind the lean part and the fat, we already have a good proportion. Those who prefer to take a little more risk and have a trusted butcher, my suggestion for the blend is to value the front cuts, such as chuck, chuck core, brisket and ribs.
At Z Delhi , we used a medium 6 mm grinding wheel and we ground twice. The tip for grinding at home is that the meat needs to be cold, to be able to grind it well.
The first step is to shape the meat into hamburgers, so that they stay in the fridge for a while before preparing, so that it becomes firm. I suggest mixing the ground beef for about 2 to 5 minutes to emulsify and remove the excess air that remains in the mixture. Make the balls, weigh and model.
At Z Deli we use 170g discs, but you can choose any other that you like. No rim needed. You can open the ball until it stays in shape, or use a plate, bowl or other dish to help you make it stay in shape. But don’t worry about perfection. With them ready, store them in the fridge.
About bread, I’m not a big fan of the industrialized options found on the market, but when looking, pay attention to the elasticity and moisture of the bread. It’s not about being fluffy, the texture we’re looking for in bread is that it stays when squeezed. If you want to use the same breads we use here, you can find them in our bakery.
Pickles, on the other hand, have always been a great challenge for me, because they are not a very common ingredient, which is why we always produce our own at Z Deli. Eventually we have available for those who want to buy our pickles.
I also have other suggestions for good pickles in São Paulo: Xilana, in Higienópolis (you can eat it plain or with barbecue), or the brands imported from Santa Luzia Emporium or from the supermarket Zaffari which are of good quality and recommend.
For the sauce we used a base of artisanal mayonnaise, ketchup, mustard, cucumber relish and some spices. As it is a sauce derived from mayonnaise, don’t worry about making it at home, there are good options on the market that make it easy. I like the Strumpf brands and the Japanese kewpie.
choice of vegetables
Go for red, ripe, firm, greenhouse-ripened tomatoes (such as hollandaise, persimmon, momotaro, or some hybrids). I always recognize a good market by the quality of the tomatoes it has in stock.
Also choose a romaine or iceberg lettuce, to bring crispness and freshness. You can cut it in julienne style – in strips – which is super tasty.
Any type of onion, white or purple, is fine, but choose ones with a smooth, firm skin. At Z Deli we cut it in two ways: in very small squares, or in half moons with very thin slices. If you prefer to use the whole slice, opt for a thinner slice. If you prefer it bigger, my suggestion is to pass it through the grill, to give it a toast. But, you define which one to use.
As for the cheese, there are two perfect cheeses for the hamburger, American, which is hard to find and here we make our own recipe, and English cheddar, which is never wrong, as it is a mature, noble, spectacular cheese. Those who want to take a little risk can use a blue cheese or a good gorgonzola, such as Vigor, the importer Bergader, or the dolce from Serra das Antas.
Method of preparation:
The temperature of the plate or grill is very important – always high, generous heat, at 260 degrees, in order to create the crust. Season the disks with salt and pepper to taste and when you place them on the grill or plate, do not stir. Leave the disk for at least 3 to 4 minutes before turning, or until the crust forms.
The second side can take less time, but the ideal is to have the cone on at least one side.
When you turn the burger for the first time, put the cheese, start sealing the buns. This step is important because this way the bread caramelizes, bringing crunch and preventing the meat juices from making the bread wet.
Use butter or the melted meat fat to grease the buns before going to the grill/plate. The person’s first contact with the hamburger is through the bun, so it needs to be warm.
Take the burgers off the heat and let them rest on a grill for a minute before assembling. Then put the cheeseburger, use the vegetables you chose and finish with the mayonnaise.
Special sauce recipe:
100g mayonnaise (10 tablespoons)
40g drained cucumber relish (4 tablespoons)
30g ketchup (3 tablespoons)
15g of mustard (1 and 1/2 tablespoon)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
1 pinch of cayenne pepper
1 pinch of kingdom pepper.
*Julio Raw is the chef at Z Deli and wrote at the invitation of CNN Viagem & Gastronomia
Source: CNN Brasil
Johanna Foster is an expert opinion writer with over 7 years of experience. She has a reputation for delivering insightful and thought-provoking articles on a variety of subjects. Her work can be found on some of the top online news websites, and she is currently lending her voice to the world stock market.
