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Black Burgers at Burger King

What has been hyped as a food trend in Japan for some time is now coming to Germany: the black burger! The usual Whopper content, consisting of the patty, vegetables, cheese, and sauce, is well packed between two pitch-black halves of a roll, waiting to be eaten by the fast-food lover. EAT SMARTER reveals what’s behind Burger King’s black burgers.

Scary Halloween

With its menacing color, the black burger stands out from the rest of the Burger King family. Appropriately for Halloween, this teaches burger lovers the creeps! From October 15, 2015, Burger King presents the Halloween Whopper. Served in a mummy-like packaging, it will be available for a limited time and only in selected fast-food restaurants in Germany.

Black as the night

The new black burger owes its deep black to vegetable charcoal: a coloring agent that is baked directly into the dough. The BBQ sauce is also baked into the bun dough, which also makes the Halloween Whopper something special.

New trend: black burgers

Black burgers have long been part of the trendy fast-food movement in other countries. So it’s no wonder that many consumers also want the dark buns (rolls) to go to Germany.

“Our guests were very curious about the black buns that Burger King introduced in Japan and other countries. That’s why we decided to offer our German guests a similar and above all unique taste experience,” explains Christian Bauer, Marketing Director of Burger King Germany.

Kuro Burger

Black burgers are already well known in Japan, where the Kuro burger has been available for some time. It’s not just black buns: the cheese and sauce are pitch black too. Here, however, it is colored with grated bamboo charcoal.

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Food

McDonald’s Serves Organic Burgers

In addition to the usual range of burgers, fries & Co., there will soon be a new family member at McDonald’s: the organic burger. The fast-food company wants to respond to the changed wishes of its customers and arm itself against the clearly growing competition.

The organic burger

Starting in October, two burgers with organic beef will be on the McDonald’s menu under the names “McB” and “Long McB”. The new duo will initially be available to try out for eight weeks. The CEO of McDonald’s Germany, Holger Beeck, announced this to “Die Welt”. The organic meat for the new burgers is sourced from certified organic farmers in Germany and Austria, Beeck continues.

Since many visitors to the fast-food restaurant want more organic products, the company has now reacted, as Holger Beeck further reports in the interview. In terms of sustainability, organic is another building block that McDonald’s wants to focus on in the future.

McDonald’s picks up on the organic trend

In order to adapt to the increased demands of its customers, McDonald’s is offering two new organic burgers from October. The reason that this took a little longer is that the fast-food chain cannot switch the meat in its burgers to organic meat so quickly.

“The preparation took many months. We had to certify all the restaurants, which is a very complex process. We also had to find the right suppliers. Because we don’t just need a few kilos of beef like the little burger roaster around the corner we’re talking about a few hundred tons,” says Holger Beeck, explaining the upcoming changes.

The goal is to permanently include burgers with organic beef in the McDonald’s range. In the end, however, the customer decides with his purchasing behavior whether the new duo will make it onto the menu in the long term.

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Food

Make Your Own Vegan Pulled Pork Burgers from Jackfruit

The jackfruit is an insider tip for vegetarians and vegans because its pulp can be used unripe like chicken or pork! So it’s no wonder that the latest food trend takes advantage of this meaty quality. Making your own vegan pulled pork burgers from jackfruit is currently a hit with foodies! Here is the recipe for it.

That’s how healthy the “vegetable meat” is jackfruit

The unripe jackfruit, which can be up to one meter long and weigh up to ten kilograms, has a consistency that is very similar to that of chicken breast fillet, which is why they are a great meat substitute. Ripe fruits taste similar to a mixture of pineapple and banana – but the taste of the kernels is more reminiscent of chestnuts.

Jackfruit is particularly rich in nutritious starches, which explains why they play an important role in countries of origin such as Southeast Asia or Brazil as a staple food and as a substitute for rice. With 27 milligrams per 100 grams, tropical fruits contain a high proportion of calcium, which is particularly important for healthy bones and teeth.

The seeds of the jackfruit are also small power packs because they are full of vitamins from the B group, magnesium, iron, and sulfur.

The vegan pulled pork burger recipe

The ingredients:

For the fruity barbecue sauce:

  • 2 juice oranges
  • 1 pineapple (approx. 125 g pulp)
  • 2 small onions
  • 1 tbsp canola oil
  • 200ml ketchup
  • 4 tablespoons maple syrup
  • 2 tablespoons Worcestershire sauce
  • 2 dried chili peppers

For the burger:

  • 1 can of jackfruit pieces (from the Asian store, about 560 grams)
  • 2 shallots
  • 1 clove of garlic
  • 3 tbsp canola oil
  • 2 burger buns
  • 4 lettuce leaves
  • 2 radicchio leaves
  • 1 tomato

The preparation:

  1. For the barbecue sauce, halve and squeeze the oranges. Measure out 100 milliliters of juice. Peel the pineapple and dice the flesh into small pieces. Peel and finely chop the onions.
  2. Heat the oil in a pan, add the onions and sauté while stirring. Drain the fat from the pan, leaving about 1/2 teaspoon.
  3. Add the pineapple, ketchup, maple syrup, orange juice, Worcestershire sauce, and chilies to the onions in the pan. Bring everything to a boil and simmer over medium heat for about five minutes.
  4. Hang a colander over a bowl. Pour in the sauce, press through the sieve with a ladle, and leave to cool.
  5. Now for the burger, rinse the jackfruit pieces under running water and drain.
  6. Peel shallots and garlic clove. Cut the shallots into narrow strips and finely chop the garlic.
  7. Heat the oil in a pan, and add the onion and sauté over medium heat. Then add the garlic and jackfruit pieces and sauté for about six minutes.
  8. Add the barbecue sauce to the pan and continue to simmer over low heat for another 15 minutes.
  9. In the meantime, toast the burger buns, and wash and drain the two lettuce leaves. Cut the radicchio into fine strips and the tomato into fine slices.
  10. Divide the jackfruit into fine fibers, place the lettuce leaves, tomato, pulled jackfruit, and radicchio on the bun halves, and fold them together – bon appetit!
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Food

6 Secrets to Making Burgers at Home

Burger! And if your mouth is full of saliva now, it’s time to learn the secrets of making the most delicious grilled burgers.

  1. Any soft-baked product that can be cut into two parts: a lid and a bottom are suitable as a “burger bun”. Ideally, the bun should be slightly sweet. And experts also recommend not to take buns with a crispy crust and an excessive content of all kinds of bran.
  2. Before folding the burger, grill the halves of the bun. If you don’t do this and put the cutlets on the bun right away, the bread will absorb the meat juices and the burger will fall apart.
  3. The burger must have a vegetable filling. The classic assembly scheme: green salad, tomatoes, onions (fresh or fried), fresh or pickled cucumbers. But, in principle, you can add other vegetables (bell peppers, zucchini, and eggplant).
  4. Traditionally, a hamburger is not complete without ketchup and yellow mild mustard. BBQ and chili sauces are also commonly used. Less often, cheese sauces and mayonnaise are added.
  5. If you’re making burgers for the company, you can put patties, buns, and filling ingredients on the table so everyone can make a burger to their liking.
  6. And no cutlery! Burgers are eaten only with hands.
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Food

9 Secrets to Making Burgers at Home

While experts argue whether homemade burgers are good or bad, one thing is certain: they are incredibly tasty. And why buy a grill at all, if you do not allow yourself to eat a burger made with your own hands at least a couple of times a month: with a juicy cutlet, with fresh vegetables and pickled cucumber, with a crispy bun?

  1. The classic version of the burgers uses a thin ground beef patty. But do not buy ready-made minced meat in the store: you will never know what part it was made from, let alone how dubious its freshness will be. You need to grind minced meat for grilled burgers yourself!
  2. Choose meat with fat, such as rump or sirloin. The share of fat in cutlets should be 15-20 percent, then the burgers on the grill at home will be fragrant and juicy.
  3. Until the very last moment, the meat must be kept in the refrigerator, and then cranked on the largest grinding mode. The less you disturb the structure of the minced meat, the juicier the burgers will be.
  4. In the minced meat for the classic burger, there are practically no onions, herbs, or garlic. Only salt and pepper. And if you need to add freshly ground black pepper to the minced meat even before you start sculpting the cutlets, then you need to salt it strictly last. Also, you don’t need to add eggs, bread, or bread crumbs to the minced meat – otherwise, it will no longer be a burger.
  5. You need to sculpt the grilled burger patties with your hands moistened with cold water – so the minced meat will less stick to your hands. In addition, when cooking cutlets, you need to make sure that they are thin and well-done and also fit the size of the bun. Shape the tortillas as gently as possible, and remember to make a small indentation in the center so that the homemade grilled burger stays flat and doesn’t turn into a large meatball.
  6. They should remain cold until the burgers touch the grill, so after sculpting, put the patties in the refrigerator for at least 15 minutes.
  7. The coals should not be too hot. If you can bring your hand to the coals and hold for 6-8 seconds, it’s time to put the patties on the grill.
  8. Try not to crush the burgers with a spatula during frying and do not let the precious juice leak out.
  9. Depending on the thickness or size of the burger, it usually takes about 10 to 15 minutes to cook. The simplest test of readiness is to pick the cutlet with a fork or knife to assess the color of its insides (pink flesh without blood is medium roast).
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Food

5 Secrets of Cooking Burgers

5 secrets of a chef

  1. It is important to caramelize the loaf. To do this, you need to grease its inner parts with oil and put it in an ordinary frying pan at home. The fire on the stove should be low, fry until crisp. This will prevent the sauce from soaking into the bun and turning the burger into mush.
  2. The sauce is not spread on the cutlet, but on the top and bottom of the roll. Now it will not be absorbed into them, and the cheese will not slide off the cutlet.
  3. In order for the cutlet to remain juicy after frying, in no case should it be pressed with a spatula against a baking sheet or pan. This is often done in American films, but it’s wrong. That’s right – just turn the cutlet over every 30 seconds, without putting any pressure on it. Then the cutlet will remain juicy on the inside, and the outside will be crispy.
  4. You need to fry the cutlet for 6 minutes at a temperature of 200 degrees. On home pans and gas stoves, the temperature is under 300, so you need to fry over low heat and turn it over exactly every 30 seconds, and not every 3 minutes. Since pans rarely have a temperature sensor, you need to visually monitor the crust. And as a rule, in a frying pan, the cutlet will be ready in 4 minutes.
  5. It is best to use marbled beef, but not required. It all depends on your capabilities, imagination and the range of the neighboring store, so minced meat can be made even from turkey or crocodile. The main thing is to observe the ratio of meat and fat. Optimal 80% to 20%, although someone loves fatter – 70% to 30%. You can even make vegan burgers – for example, from soaked chickpeas with turmeric.
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Cooking Tips

7 Tips on How to Cook Burgers Properly

Burgers are a fairly simple dish, but there are cooking tricks that can help you get a great taste. To prepare this treat according to the rules, follow the simple tips from the chefs.

  1. The ideal burger meat is the ground beef neck. It contains about 20% fat and 80% meat, so the burgers are the most juicy with it.
  2. Use minced meat as close to room temperature as possible to form cutlets. However, before grilling cutlets, it is still better to keep them in the refrigerator so as not to lose their shape.
  3. Salt and pepper minced meat or cutlets just before cooking.
  4. If you form cutlets with your hands, then make sure that the thickness is at least 1.5-2 cm. Cutlets of a smaller thickness will turn out to be dry.
  5. After the cutlets are formed, be sure to make a depression in the center of each of them with your thumb or a tablespoon – this is necessary so that they remain flat after grilling. The safest option for forming patties is to use a burger press.
  6. When placing the patties on the grill, do not press down on them with a spatula to keep them juicy.
  7. Grill burgers for about 6-8 minutes indirect medium heat turn once.
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