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🍔 Burgers 🍔
Homestyle
Table of Contents
🍔 The Buns 🍔
Small buns: Ø 10.0 cm
McDonald's thought about stopping again with the use of glucose syrup in their buns, which those in the supermarkets also uses to avoid drying out (sugar binds water, also in ketchup).
If you want to make a homemade McDonald's Big Mac style with a middle bun, you can up cut a second bun and use the bottom bun as the middle bun. This might be interesting if you want a double patty burger.
Readymade burger buns from all the supermarkets tend to crumble and fall apart,
making it impossible to eat them with bare hands without a knife and fork.
If your burger buns are falling apart, here are several tips to help prevent that.
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Choose the right buns: look for sturdier buns like brioche, potato, or ciabatta, which tend to hold up better against moisture.
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Toast the buns: lightly toasting the inside of the buns can create a barrier that helps prevent them from becoming soggy. You can use a toaster, grill, or skillet for this.
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Add a barrier: spread a thin layer of mayonnaise, mustard, or butter on the inside of the bun. This can help create a moisture barrier.
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Burger juices: If your burger is particularly juicy, consider cooking it a bit less or using leaner meat to reduce the amount of fat and juices that can soak the bun.
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Layering: after rinsing lettuce in cold water dry it on a kitchen towel or use another dry ingredient on the bottom bun before adding the burger. This can help absorb some moisture.
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Serve Immediately: assemble the burgers just before serving to minimize the time the bun is exposed to moisture.
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Avoid overloading, be cautious about adding too many toppings, as this can weigh down the bun and cause it to break apart.
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Avoid tomato and soy sauce.
9. Try cut the bottom bun ⅔ of the size, but the top bun will also fall apart. Restaurants serve their burgers in waxed wrapping paper.
The best way to hold a burger without spilling it all.
When you're digging into a simple burger with a bun, steak, and cheese, there's usually little risk of messing up. But when it comes to a delicious, sumptuous cheeseburger loaded with ketchup, mustard, pickles, and onions, it can quickly become a frustrating affair with lots of napkins and stains on your clothes. Luckily, there's a technique for keeping your burger in check without sacrificing taste.
How to best hold a burger.
1. Use both hands.
2. Place your thumbs and pinkies around the bottom bun.
3. Place your index, middle, and ring fingers on the top bun.
4. Don't hold too tightly - a light but steady grip is the key.
This method distributes the weight of the burger evenly and prevents loose ingredients from falling out. Tomato and ketchup won’t spill out the back, and the thinner bottom bun will be better supported, reducing the risk of it collapsing under the weight of juicy ingredients.
If you want to go a step further, consider toasting your burger buns on a pan or grill. This makes them more stable and less likely to bend under the pressure of the delicious toppings.
The Layer-on-Layer Strategy
The technique doesn’t stop with how you hold the burger, though - it’s also about how you build it. To keep the ingredients in place, place slippery ingredients like tomato and onion between dry layers like lettuce and steak. The friction between these layers helps prevent the ingredients from sliding out.
If you still have the paper wrapper that came with the burger, you can use it as an extra barrier. Just gradually fold it back as you eat.
The type of buns you use can have a big impact on your burger's taste and texture
Entry level
Brioche - Brioche is a fluffy and buttery bun that is perfect for burgers. Its decadent yet light flavor balances the other ingredients. Brioche: soft, slightly sweet bread made with eggs and butter.
Brioche burger buns are used for both classic hamburgers and cheeseburgers.
If Brioche buns are not freshly home made, but bought pre-made, then I prefer sesame seed buns, all purpose.
Beginner level (someone who is just starting at something, or has only recently started)
Novice level (same as beginner, but one who is not yet very familiar or experienced in a particular subject)
Sesame Seed Bun - Sesame seeds add a mild nutty sweetness and used for burgers with lettuce and tomatoes.
Enthusiast levels
Amateur, semi-professional, professional
Ciabatta - A type of flattish, open-textured Italian bread with a floury crust, made with olive oil. Italian Ciabatta buns have a crunchy exterior and soft interior. It's structure outside makes it perfect for juicy burgers. The combination can be Tipo 00 and durum flour. Long rising time: 12 hours (cold risen). Homemade Ciabatta suggests a mix of Tipo 00 pizza flour and Durum flour. Readymade Ciabatta from the supermarkets might only contain as less as 3% of Durum flour.
Onion Roll - Onion rolls have a light onion flavor and are perfect if you want to add that flavor to your burger.
Potato Roll - Potato rolls are thick with a light potato because they are made of potato flour.
Pretzel Roll - Pretzel rolls are salty with a soft and chewy interior. The unique taste and fluffiness of pretzel bread is due to the bread being boiled then baked. Pretzel roll (Danish, saltkringle) comes with a characteristic brown and smooth surface (Brioche). The salt content is not too much, only 1.4% per 100 grams.
Toasting Hamburger Buns on the Stove
Some cut the bun in half so that it also becomes toasted golden brown on both sides, both inside and outside. Some say inside only. The bun is dry fried on the pan (hot pan, lightly toast) after the steak is fried.
Some recommend using a little butter to add more flavor and help the burger buns turn golden brown.
The purpose of toasting the bun on the inside is to avoid that the stuffings soaks the bun.
Not only are toasted buns tastier and crispier than normal buns, but they also keep the burger bun from getting soggy quickly. Some would like the buns more bedraggled than crispy.
If you're just making a few, the best way is to toast them in a pan on the stove. Melt butter in a frying pan, making sure to coat the pan. Place sliced side of buns into the butter and let cook for one minute.
Put a medium sized skillet on a stove burner set to “Medium” heat.
Don’t use a higher heat setting. Higher heat causes the bun to brown or burn quickly. Allow the pan to heat for approximately 30 seconds.
Melt the butter. Split open the bun and brush melted butter over the cut sides of both halves.
*) Make sure to coat the entire cut side, including the edges, doing so helps the edges from burning.
Add two buns to skillet, toasting only cut sides of buns. Toast, without moving, until both cut surfaces turn light golden brown.
Check the buns after 9-11 seconds (count one thousand, two thousand, three thousand then I check the toasting process).
If when checking, the bun is too light, continue toasting, and toast to desired doneness.
Don't leave the stove and keep checking to avoid buns from burning!
Max. 2 minutes on the inside of a toaster incl. preheat.
The Pan
Kitchenware
Cast Iron Grill Pan 28x28cm
McDonald's uses a griddle pan to handle the high volume of orders.
Burger King makes flame grilled patties.
It's recommended to use a grill pan for the patties, so they don't stick.
The pan can be used to heat both the patty and the bun. Start with the patty before the bun, so the serving temperature is aligned.
Use medium-high heat for the patty to become grilled!
PROS: Not coated with Teflon ® or likewise non-stick materials. So, you can scratch the pan all you want.
CONS: Extremely heavy to handle for the wrist with one hand only. Extensive cleaning required.
It's tempting to grill the tomatoes also, but the cast iron is not tolerant to acidig food like tomatoes.
Cast iron takes longer time to preheat than a skillet made of aluminium (use medium heat only).
🍔 Burger presser 🍔
Ø 11.0 cm (patty shrinks during grill)
Cons: Not large enough for the larger buns (12 cm)
You can also use a spatula to make extra thin smash burgers.
Patty
McDonald's hamburgers contain 95 g meat per serving. Burger King 113 g before cooking. This serving contains 9.6 g of fat. Weight before cooking 4 oz. (113g, also called a quarter pounder).
How are McDonald's burger patties cooked?
McDonald's burgers are made of 100% ground beef, formed into hamburger patties, and then quickly frozen at their suppliers to seal in great fresh flavor. Salt and pepper are added when they are cooked on the grill to bring out all that great beef taste.
Fewer burgers are placed on the grill, which somehow results in a hotter, juicier, tastier burger, and the diced white onions are added to the beef patties on the grill as they are cooking, rather than afterwards at the prep table.
The cheese has been tempered longer to make it meltier as well. America Cheddar is also known as a melting cheese.
Do you need oil to cook burgers on the stove? The fat from the burgers should be sufficient to prevent them from sticking to the pan. A little butter or oil (or both) can help if you're nervous.
Mix minced ground beef (fat percentage approx. 10%), but most chefs use 14-18% fat for juicy patties.
Shape the patty approx. 5 mm thick and approx. 10% larger than the bun, as it shrinks during frying.
For smash burgers even thinner.
Roasting time
pan seared
113g Ground beef with 10% fat: 2-3 min. on each side
125g Ground beef with 19% fat: 4-6 min. on each side
Ground beef
(contradictions)
Lean: 4-7% fat (gets too dry, but works well in dishes that require crumbles, like meat sauce, tacos, stuffed peppers or casseroles where draining fat might be difficult.)
Middle: 8-12% fat (best for juicy burgers)
High: 14-17% fat (too fatty/oily, but good for spaghetti bolognese/lasagne)
Ready-made, frozen ground beef patties from the supermarket will not result in juicy burgers.
For homemade patties, 1 egg can be added to the stuffing to make the patty juicer.
The consistency can be adjusted with breadcrumbs and milk.
For a creamy consistency, creme fraiche, cream or "Philadelphia" cheese (original, neutral) can be added.
Unfortunately, much more fatter though.
Leftover patties kept in the grill pan from the day before, at room temperature,
tastes even more 'flame grilled' 1-2 days after when reheated.
The cultivation of fungal spores will first become visible after 3-4 days.
Deep frying
The patties can also be deep fried.
For general safety instructions see the deep-frying recipe section.
⚠️ Max. Temp. 170°C ⚠️ (Acrylamide formation @ 175°C) Cooking time 2-3 min.
Shrinking percentage is equivalent to the fat percentage (up to 25% shrinkage)
For juicy patties, 2 min on each side at very high temperature on an iron cast grill pan is recommended.
Alternate Meat
Pulled Pork
Seasoning
There are mainly only four ingredients
The salt, fat, sugar and sour.
Generally, is said that if a meal is full of fat, then it's a good idea to add something acidic/sour.
"Accent Flavor Enhancer" (American)
Ingredients: Monosodium glutamate, salt, contains 2% or less of chili pepper, tricalcium phosphate (as anticaking agent), cumin, oregano, extractives of paprika (color), extractives of garlic, extractives of onion.
"Knorr Aromat" (European)
Ingredients: Glutamate is a Flavor Enhancer, 59% salt content.
Evt. a pinch of garlic powder and/or chili.
Smoked paprika if you want a grilled flavor.
Seasoning loses taste if heated, only salt & pepper is essential.
🥓 Bacon 🥓
Burger King's 'Bacon King' Burger: 6 slices of bacon.
Shopping: Rema 1000. Premade, not frozen, ground beef with beech smoked bacon flavor (2 x 125g, 19% fat)
Blue cheese with bacon (or meatballs) have seen being used in different dishes.
🍄Mushrooms🍄
If bacon is chosen, then mushrooms are a great complementary ingredient.
Grilled mushrooms
Flame grilled mushrooms
Commonly, mushrooms are fried in butter, but some also use a mix of oil and butter.
🧅 Onions 🧅
McDonald's uses both dehydrated onions, that have been rehydrated, as well as diced white onions.
Basics △
1. Yellow Onions (strong flavor raw, if not cooked or fried)
2. Red Onions (middle, can be dissolved in cold water for hours or days in the fridge)
3. White Onions (if raw is the choice. Mild, but extremely expensive. Called salatløg in Danish)
Yellow onions have the sharpest taste and are therefore not used for salads. However, they become milder when fried/boiled.
White onions tend to be milder, sweeter, and more tender than yellow onions, so they are great both raw as well as cooked.
White onions do not overtone the taste of the lettuce and the tomatoes.
White onion (“sweet onion”) is a cultivar of dry onion which have a distinct light and mild flavor.
Much like red onions, they have a high sugar and low Sulphur content and thus have a relatively short shelf life.
White onions are used in a variety of dishes, such as those of Mexican and European origin. Their uses in dishes often relate to their mild nature, they are often included in dishes to provide a light, fresh and sour taste to dishes and are often added uncooked to dishes such as salads.
Caramelized onions
Ingredients (1 burger)
½ onion
½ tbsp oil
½ tbsp dark balsamic vinegar
¼ tbsp sugar (15 min. to get caramelized)
salt and pepper
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Don't overfill the pan. If there are too many onions at once, they will release too much liquid and start to steam instead of browning.
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Don't stir too much. If you constantly move the onions, they won't have time to develop those dark brown caramelized edges.
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Add a little salt at the beginning. This will draw out moisture and help the onions soften and caramelize more quickly.
Evt. ready-made toasted onions (hot dogs) softened in warm water?
Tip: Mind the balance of sweet/sour with the pickles!
Onion rings
Cut the onions into rings and put in a bowl of ice-cold water. Leave in the fridge for at least 15 minutes.
Drain the onion rings and toss in wheat flour.
Dip the rings in whisked egg and then breadcrumbs.
Fry crispy in oil on a Teflon ® or likewise non-stick pan.
Remove and drain on kitchen towel before serving.
Alternate: Bacon wrapped burger stuffed onion rings
Onion purée
(Used in McDonald's whisky sauce burger)
Burned onion
Burned onion purée
Onion Chutney
{Def}: a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India.
Løg Chutney fra Zelected Foods
(online shopping)
Pickled red onions
Syltede Rødløg er en farverig og lækker delikatesse fra Zelected (zelectedfoods.dk)
(Local shopping; Coop365)
Pickled with carrots and blackcurrants
Smoked onions
Onion relish
Pepper onions
Onion jam
🥒 Pickles 🥒
Beauvais Appetit Agurker
Pickled cucumbers, not pickled cucumber salad
"Beauvais Appetit Agurker" are very suitable for burgers.
Ingredients: crinkle-cut grape cucumbers, sugar, water, vinegar, salt, onion, spices (mustard seeds, celery seeds), natural dill aroma.
Pickled cucumbers are available in two main forms, namely as whole or as pieces of grape cucumbers doused twice with hot spicy brine (with a long shelf life), or as fresh and raw pickled sliced pieces of mainly snake cucumber, also called cucumber salad (with a short shelf life).
Mustard
Is Heinz yellow mustard mild like the McDonald’s?
Anything labelled American Mustard rather than English Mustard.
It's honey mustard. This one's tastier than the Heinz version.
In Europe the ones I have tried are spicier and not sweet.
This is the closest you can buy in the supermarket
Heinz American Mustard Honey
Heinz Mild yellow mustard
If you want to mix honey in yourself, remember to buy the liquid summer honey, not the ones with a solid consistency.
Mind how sweet vs. strong a balance you want
Ketchup
In particular, McDonald's ketchup isn't a commercially available brand like Heinz or Hunt's, it's their own proprietary blend and that makes all the difference. You might think this means they add something unique to the mix, but you'd be wrong.
McDonald's ketchup is basically Heinz but with fewer ingredients.
Heinz also adds onion powder and a spice they refuse to name. Whatever that spice is (working theories range from cumin to allspice to mustard powder), those two ingredients make all the difference.
But they might not be the only difference. While companies have to list the ingredients in their products, they don't have to list the specific proportions of those ingredients. Adding more tomato concentrate could explain why McDonald's ketchup tastes more like tomato (and why it seems a brighter red than Heinz). Whatever they're doing, it really seems to pop.
🍅 Tomatoes 🍅
Heirloom Tomatoes
vs.
Sun-ripened tomatoes from Spain vs. grown in Rockwool under infrared light.
Either tomato or ketchup, not both at once in the same burger!
Beefsteak tomatoes are sold as red beefsteaks and green beefsteaks. The Beefmaster tomato is the red hybrid variety that you'll typically find on grocery store shelves. However, some heirloom varieties, such as the Brandywine tomato or Black Krim tomato, are easy to grow at home.
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Varieties- Beefmaster, Brandywine, Cherokee Purple, Black Krim, Mortgage Lifter, Pink Caspian
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Flavor- Mild and slightly sweet
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How to Prepare and Serve- Raw, sliced thick with a sharp knife or on a mandolin. Beefsteak tomatoes are the best tomatoes for hamburgers and cheeseburgers.
🍅 Salsa 🍅
Salsa is typically used together with fried chicken burgers
Salsa spectrum
Mild, medium, hot
Habanero Salsa
Extra hot!
Salsa roja (Spanish pronounced roha) | A red salsa sauce (could also be green, white or brown)
Ingredients For Salsa Ranchera
Grocery Quick List: fresh tomato, jalapeño (Spanish pronounced halapenjo), onion, garlic, chile de arbol, sea salt, and cilantro is optional.
Balsamic Salsa
Mango Salsa
Broad Bean Salsa
Typically served with salmon
🥬 Lettuce 🥬
Iceberg vs. Romaine
Pros: Iceberg, is more broadly available
Cons: Romaine, is only exclusively available
Does Romaine lettuce have any nutritional benefits?
Romaine has 2.5 times the calcium and double the potassium and magnesium of Iceberg lettuce. Romaine also has eight times the vitamin A.
Why did McDonald's change from leaf lettuce to shredded Iceberg?
Iceberg is cheaper than Romaine and some say it has a more satisfying crunch.
Facts: Leaf lettuce has a shorter shell lifetime.
McDonald's: Shredded lettuce on top of the bottom bun.
Burger King: 1 whole lettuce leaf below the top bun with dressing in between (sesame seed top bun closer to the lettuce)
Since ketchup is not used in burgers with lettuce, tomatoes are used instead with either Iceberg or Romaine lettuce.
Remember to cleanse and rinse it, before it the sand residues makes it crunchy and crispy. It was only cleansed and rinsed to meet the eye of the consumer in the supermarkets, and it might contain up to 50% of pesticide residues.
Arugula salad | Rucola salat
Burger Dressings
McDonald's Big Tasty Sauce
Ingredients: Special Big Tasty spices, Soybean Oil, Milk Powder, Onion Powder, Black Pepper, Natural Smoke and additional flavors and ingredients.
Gråsten Burger Dressing
Added with soya, is not bad for a McDonald's 'Big Tasty' sauce firsthand imitation.
🧀 Cheese 🧀
McDonald's use either American Cheddar cheese, or Swiss Emmentaler.
Cheddar cheese is a natural cheese that is made of cow milk and relatively hard, off-white or orange if colorings such as annatto are added, also called red cheddar, and sometimes sharp-tasting.
Cheddar is a hard English cheese while American cheese is a smooth and creamy processed cheese. Cheddar has more flavor while American cheese, being artificially processed rather than aged naturally, is less expensive.
Cons: Sliced Cheddar cheese dries out quickly around the edges after opening. Doesn't taste of much!
Emmentaler
A firm cheese made from cow's milk, is medium-hard and can be recognized by its large holes. The flavor is spicy and nutty without being overpowering. Emmental cheese matures 2-14 months and has a minimum 45% fat content. The name Emmentaler is not protected, which is why Emmentaler-type cheeses are produced today in almost all cheese-producing countries. Danish Emmentalers are the 'Samsø' and 'Svenbo' cheeses. Grated Emmentaler on top is also used in premade lasagne (Lidl).
Blue Cheese
Castello - »Intense« Dark-Blue Cheese vs. Light-Blue Creamy Cheese.
The easiest way to crumble blue cheese is to use a grate (rivejern).
Bulgogi cheeseburger
Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Caramelized cheese
Brown cheese, fast melting American Cheddar vs. British Cheddar)
The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown color and sweetness.
Cheddar cheese is the classic choice, but Gouda or Monterey Jack also provides great melting ability.
Smash burgers make it easier to melt.
For Parmesan cheese see my Spaghetti Bolognese recipe.
For Mozzarella cheese see my Pizza recipe section.
McDonald's Menu
Without lettuce (Brioche Buns)
Classic Hamburger/Cheeseburger
Beef Sour Cream & Onion: Cheddar cheese, with both diced and toasted onions
With lettuce (Buns with sesame seeds)
Big Mac
McFeast: With cheese
McRoyale: With cheese
Big Tasty: With Emmentaler cheese and bacon
Combinations
Quarter Pounder: Bun with sesame seeds, without lettuce, with cheese
Burger King
Whopper means unusually large
Danish grill bar classics
Buns with sesame seeds and lettuce
Big Burger (1 patty) | Jumbo Burger (2 patties) | Maxi Burger (3 patties)
🍔 Preparing the Burgers 🍔
0. Start with taking the bacon/patties out of the freezer.
1. Commence with dicing the white onion
2. Cleanse the lettuce with running water
3. Press the patty in the burger presser (for use with small buns only)
4. Brush the bun with milk or egg (they dry out quickly)
5. Preheat the mini oven to 200° C (over/under heat, not hot air, microwave or grill, 11-12 min. to preheat)
6. Put the patty in the cold grill pan. No oil or butter! (avoid cooking in its own fat)
7. Preheat the grill pan at max. temp. for indoor grilled, or medium heat for juicy patties.
8. If frozen bacon is used, give it 1-2 minutes extra for it to become crispy
**) If medium-high heat is used, then stay fully attended with the bacon!
9. When the patty begins sizzling, turn the heat down to medium-high heat and set the timer to 2 min. on each side.
10. After flipping the patty, add coarse salt (careful, not too much, especially if flavor enhancer monosodium glutamate is also used, salt content +59%), grounded pepper and evt. seasoning on top of one side only.
11. Don't cut the bun. Set the timer to 2 min. for a soft bun (3 min if you prefer it crisp)
12. Flip the patty and add a flavor enhancer and evt. a pinch of garlic powder/smoked paprika
13. Optional: Put a slice of cheese on top of the patty in the pan and turn the heat off
🍔 Building the Burgers 🍔
Classic Hamburger / Cheeseburger
Next level
Can I build a multi textured burger that can be eaten with the hands without the use of a skewer to keep it all together?
Cut the bun in half and place the bottom bun to the left and the top bun to the right (routine)
Bottom Bun
1-2 teaspoons of coarsely chopped onion at the bottom (secret: dehydrated onions can be purchased online. Mix in a cup of warm water)
1 patty on top of the onions
1 slice of American or Cheddar cheese (optional: double cheeseburger)
Flipping the bottom bun
The patty can become ekstra juicy with the onions on top in the pan.
Put the bottom bun on top of the onions and flip the burger with a palette knife.
Top Bun
3-4-5 secret recipe
4 drops of mustard with honey in a square (do not spread it, it happens during the merging) ☐
5 drops of Heinz American ketchup between the others 4+1 in the middle 5-point star ✴
3 slices of pickles 3-4mm thick in a triangle △
Note: With double/triple patty burgers, the 3-4-5 recipe gets over toned by the taste of more meat.
Credo: Sometimes less is more. In general, only five ingredients total, is the magical number, like in
a classic hamburger.
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The bun
-
The patty
-
Ketchup
-
Mustard
-
Pickles
Some also call it a five-colored angle to it.
Flipping the top bun
The pickles will stick to the mustard/ketchup when turning the top onto the bottom.
🍔 Building complicated multitextured burgers 🍔
(Advanced level)
Building the 'Seagull Squawk' Burger
===============================
TOP BUN (with sesame seed)
===============================
Mayo/BBQ Smokey
--------------------------------
Sliced hard boiled eggs next to the mayonnaise (don't serve too cold directly from the fridge)
Tomatoes next to the eggs
Romaine/Iceberg next to the tomatoes
--------------------------------
Blue Cheese (cultivation of bacteria adds the taste, take it out of the fridge accordingly before use)
--------------------------------
Grilled Mushrooms (add more than meets the eye, they shrink a lot when heat is added)
Grilled Bacon (sliced supermarket shit won't make it, neither a whole bacon if the supermarket is involved)
--------------------------------
Ground Beef Patty
Caramelized Onions
===============================
BOTTOM BUN
===============================
🍔 Fried Chicken Burgers 🍔
What are panko breadcrumbs? Panko is a Japanese-style of breadcrumbs, traditionally used as a coating for deep-fried foods such as tonkatsu and chicken katsu. They are made by lightly baking coarse breadcrumbs to give them more 'crunch'.
For safety instructions on using a deep fryer see the pommes strips recipe section.
⚠️ Deep Fryer Max. Temp. 170°C ⚠️ (deep frozen 8-9 min. 125g)
⚠️ Deep Fryer Max. Temp. 170°C ⚠️ (bacon/mushrooms 2-3 min.)
Typical fried chicken burger stuffing (entry level)
Bun, with or without sesam seed (Brioche)
Mayonnaise or McDonald's style pepper mayo (green peppercorns, either Madagascar or Malabar)
(Eco-) Salsa dip (Tex Mex Taco Sauce either medium or hot)
Lettuce (typically Iceberg, or Rucola, alternatively Romaine)
Tomatoes
Onions (read more)
Cheese (typically Cheddar)
Chicken
Not that chicken in general has anything to do with chicken burgers, but while on it.
In Denmark we cook chicken in the oven at 200° C for 60 min.
In Sweden they cook the chicken in the oven at 170° C for 70 min.
Both methods should get rid of the risk of Salmonella.
Technically thighs need more cooking time than breasts.
Chicken thighs are considered to be more tasty than chicken breasts,
because of the bone marrow.
Chicken breasts might be considered better for stuffings for poultry
like in a Chicken Kiev recipe.
Just like ducks, chickens might get dry will cocking.
Hence the juice accumulated from the ducks are preferred for a sauce.
Ducks are in Denmark are also called the poor man's goose (Tradition: Morton's aften)
Shopping
Ground beef 7-10% or 14-18% fat (see this week's discount)
Brioche, potato buns & sesame seed buns (see this week's discount)
Ciabatta buns (Rema 1000)
Hellmann's classic burger dressing (Løvbjerg)
A variety of burger dressings (Rema 1000)
BBQ smokey dressing (Coop 365)
Santa Maria smoked paprika (Netto)
President Swiss Emmental cheese 250g (Løvbjerg)
Castello »Intense« dark-blue cheese vs. light-blue creamy cheese (Løvbjerg)
Apple tree smoked cheddar cheese (Løvbjerg)
White onions (Løvbjerg)
Aceto dark balsamico for caramelized onions (Rema 1000)
Dehydrated onions McDonald's style (online shopping only)
Beauvais appetit agurker (Løvbjerg)
Maille mustard with honey (Løvbjerg)
Heinz ketchup (see this week's discount)
Heirloom tomato (Lidl)
Salsa dip Hot Tex Mex Taco Sauce, not medium-hot (Rema 1000)
Romaine lettuce (Coop 365)
Mini Romaine lettuce (Lidl)