Types of hamburger meat
As we say in Frankie BurgersNice & Easy! You don't always need elaborate recipes or complicated cooking processes to enjoy an unforgettable gastronomic experience.
At Frankie Burgers it is the quality of our burgers and the raw materials we use that make our burgers one of the most famous in the world. Madrid y Alcalá de Henares. A hamburger is composed of a large number of ingredients that are intertwined with each other, but you get the maximum taste from the meat.
It is essential to know what hamburger meat should look like since a large part of the success lies in this ingredient. Almost all of our hamburgers are composed of beef 100%except for the Crispy Chickenmade of chicken meat that will also make you salivate as soon as you see it and the Anti-BurgerThe vegan option for animal lovers who want to enjoy a good hamburger.
In summary, there are several types of meat and, consequently, several types of hamburgerBut Frankie Burgers' signature burgers will seem like something from another planet, and it's all thanks to the meat. So, take note of what we tell you below about our premium beef.
How to cut hamburger meat
It is known that the best cuts of beef are; the chuck, flank, flank and loin, all of them beef meats. All these cuts are chosen for their level of fat infiltration, which defines their juiciness.
However, once our meat selection arrives at the restaurant, we always add a little fat to the mix, making the burgers juicier and tastier for you.
Before each service, we pass the meat through our mincer, always leaving a prudential time before putting it on the griddle. In addition, it comes out with a special thread design, generating a much higher efficiency than ordinary thread.
If you notice, there are different ways of mincing meat depending on the quality and objective you are looking for. For example, the industrial meats mince very fine, this is due to the lack of cleaning of the meat (tendons, nerves, hard fat, etc) and that is translated in a meat of worse quality. We take as a reference an intermediate mincing, neither too fine nor too coarse. A piece of advice, be wary of meat that looks like a paste.
Once the meat is well minced, we manually make hamburgers between 125 and 160 grams. They should not be too big, as it prevents them from being well done and we get "Frankie Burgers point".
Meat tenderness, the key to the hamburger?
To begin with, hamburgers are less dense than meat, which means a faster internal heat transfer. How long should they be on the griddle? Well, that will depend on your taste but, as a general rule and on our recommendation, they should be done "al punto".
At Frankie Burgers we use that expression to describe a meat with a red hot interior and a brown outer seal. You're already visualizing our Burger after the first bite, right?
Tip: On the grill, our cooks prevent the grill from returning a dry piece by taking advantage of the meat's own juices. We cook the Burger in its own fat which enhances its flavor by 300%.
Anyway, our Frankie Burgers Team will always be happy to listen and attend all your preferences, because there are as many tastes as people in Madrid, and we are here to offer the best burger in Madrid to each of you.
Frankie loversalways order the burger to your liking!
Order to assemble a hamburger
It is clear that you have to put meat and bread and from there continue building the burger. It is also true that we are not barbarians and we do not assemble burgers with more ingredients than you can fit in your mouth and taste.
We like a burger to have contrasts of flavors, textures and even temperature, because the vegetables always bring some freshness to the warmth of the meat, the melted cheese... and enjoy this experience in every bite.
Based on our largest hamburger with the most ingredients, the Super Frankie Cheesewould have the following order:
- Base of brioche breadcharacterized by being a softer and spongier bread than normal bread.
- Frankie's Special SauceOne of the many secrets that make our Burgers what they are!
- 125gr of meat with cheddar cheese melted; the cheese will serve to unify and give an extra point of creaminess to our Burger. In addition, this type of cheese provides an intense flavor contrast, as it has undergone one or two years of maturation to acquire all its fullness.
- Whole slices of BaconThey are crunchy and also give a touch of color to our hamburger, making it more aesthetic and, of course, tastier.
- Repeat steps 3 and 4 again; double ingredient, which makes a 250gr hamburger with double the flavor.
- And finally, we close our Burger with the Frankie sauce that will help keep everything in place and the top brioche bun.
We already have our famous hamburger! It also holds the award for the third best hamburger in Spain y second best in Madrid this year 2022.
We hope you liked this article and that you have reserved a space in your stomach, because we encourage you to enjoy your favorite hamburger "al punto, poco hecha, hecho o muy hecho", the way you like it, because a good hamburger translates into happiness. Be happy and don't forget to make a reservation at our hamburger restaurant in Madrid or you can also order hamburgers at home in Alcalá de Henares and Madrid through our aggregators Just Eat, Glovo and Uber Eats.
