How to make a perfect hamburger

A hamburger ( other names are a hamburger sandwich, burger or hamburg) is basically a cooked ground beef patty that is wedged between two slices of bread roll. Historical origins of the hamburger stem as far back as 1209 A.D. during the reign of Genghis Khan.

People often give a question "Why is it called a "hamburger"when there is no ham in it? ". The simple answer is hambergur was named after Hamburg, Germany made the first hamburgers. However, the history of the hamburger is actually more complicated. Who actually invented the first hamburger remains a mystery.

Hamburgers remain one of the most favorite foods of people today

Now, there are multiple variations of how the hamburger is served. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as  mustard, mayonnaise, ketchup egg, pineapple, salsa, and peppers and relish

Making your own hamburger is both easy and healthy, using freshly ground beef from your favorite butcher and for just a little effort.

Servings: 4servings
Prep: 15 minutes
Total: 25 minutes

Ingredients

1 pound ground beef

2 tablespoons ketchup

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon onion salt or garlic salt

1/4 teaspoon pepper

4 slices American, Swiss, cheddar

4 hamburger buns, split and toasted

Ketchup, mustard, and/or pickle slices

Step 1: Season

In a mixing bowl combine the ground beef, ketchup, mustard, Worcestershire sauce, onion salt, and pepper. Mix well.

Step 2: Perfect Patties

Grab a handful of ground beef and flatten it into a patty between your two hands. Size and thickness are up to you. Just remember that patties shrink up to 20% when you cook them. Using your thumb, create an indentation in the middle of each patty. This helps the patties keep their shape on the grill. You can use wax paper to keep the patties separate.

Step 3: Grill Right

Cook the patties over high heat. You can cook them over a grill or a barbeque. Close the lid, and grill for 5 to 10 minutes. Keep a close eye on them. Hamburger meat contains a lot of fat which can cause flare-ups and burned burgers. Flip the patties only once and let them to cook another 5 minutes, or until they've reached a desired doneness. Remove the patties and turn the heat to low. Toast the hamburger buns for 30 seconds.

Step 4: Garnish

Build your hamburger up from the bottom. Add lettuce, pickles, then the beef. Finish with a slice of tomato, onions and mustard and ketchup. Enjoy this perfect hamburger!

To make a beautiful delicious hamburger, I think these tips are good for you:

• When choosing beef for burgers, pick ground chuck for the beefiest flavor and juiciest burger.
• Don't fear fat too much when making burgers. Go for 20 percent fat content (represented as 80/20 on the package) when you purchase meat for hamburgers.
• Shape burgers into balls, then gently flatten each ball by patting gently with your fingers or between the palms of your hands.
• For even cooking, make a small indentation in the center of each burger before cooking.

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Baechu kimchi

When most people think of Korean food, they think of kimchi, Korea's staple side dish which, along with rice, accompanies almost every meal. Although it is an acquired taste, many long-term foreigners also find themselves missing the flavor of kimchi if they have too many meals without it. While many Korean dishes are unfamiliar at first, they are not really that different from some Western foods

Kimchi is one of most distinctive parts of Korean cuisine, and the pickled and fermented vegetables are eaten at almost every meal. There are hundreds of different kinds of kimchi that are both spicy and mild and different regions in Korean have their own popular kimchi specialties.
A variety of pickled vegetable dishes can be found in both Asian restaurants and grocery stores. Kimchi, Korea's national dish, comes in many varieties, but the most popular kimchi is spicy pickled cabbage, or baechu kimchi (in Korean). This is a versatile dish, and it can be enjoyed as an appetizer, salad, side dish, filling, stew/soup, stir-fry ingredient and many other ways. It's also vegan/vegetarian, low-cal, low-carb and gluten-free

Prep Time: 30 minutes

Cook Time: 72 hours

Total Time: 72 hours, 30 minutes

Ingredients:

• 10 cups of water
• 2 Napa cabbages, washed and cut into 2-inch squares
• 1 cup coarse salt (or kosher or sea salt)
• 1 Tbsp finely chopped garlic
• 1 Tbsp chopped ginger
• ½ cup red pepper flakes (kochukaru)
• 2 Tbsp sugar
• 5 scallions, cut into 1/2 inch pieces
• fish sauce, optional*

Preparation:

1. Wash the cabbage, then quarter it lengthwise. Discard the stems and any wilted leaves. Put the quartered cabbage in a colander, and rinse it thoroughly to further wash away pesticides, debris and potential insect eggs. Press the leaves in your palms to squeeze as much water out of them as possible. Cut the quarters into 1-inch square pieces, and put the cut cabbage in a food plastic bag or a large dish. Sprinkle 4 oz. coarse sea salt or non-iodized salt over them, toss to coat pieces evenly with salt. Marinate 12 to 14 hours in the fridge. The salt will create a brine solution with the juice of cabbage.

2. Combine the onions, garlic, ginger and carrots in a large bowl and toss well

3.  Remove the marinated cabbage from the fridge and discard the brine. The vegetable should be softer than it was before. Add the cabbage to the bowl of vegetables.

4 Add the sesame seeds, sugar, chili powder, MSG (optional), and the Korean kimchi sauce (optional). Taste and add more chili powder if desired. Chili powder hotness guide for cabbage kimchi: 4 tbsp. - mild; 6 tbsp. - hot; 8 tbsp. - extra spicy.
5 With a covered container, keep the cabbage in the fridge or in a cool-dry room. Let it hibernate, or ferment, for two to three days before serving. Store the unused portion for up to six weeks in the refrigerator.

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Want to make your own homemade orange juice

Want to make your own homemade orange juice? With plenty of types of fruit and citrus juicers to choose from, there are more options than you could imagine. Some make you squeeze; some do the work for you. It's your choice.

There is nothing as refreshing as freshly squeezed orange juice. It takes longer, and uses many oranges to make even one glass, but the taste is worth the effort and the wait. Try making it yourself and you will never want to go back to drinking bottled juice.

Steps

1Tightly squeeze or roll the orange with the palm of your hand across the table to soften them.

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Roll the oranges or squeeze them in the palm of your hand. By doing this, you will get the juices moving around and the orange will give more juice. Next, cut the oranges in halves. For most types of juicers, you will put half of the orange on a dull blade and move it around to extract the juice

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2. Cut The orange in half pieces and remove the seeds.

3. Grip the one half of the orange tightly and squeeze it by hand, using a plain juicer to get the juice out

Put a mechanical juicer on top of a glass and turn it on to get the juice out for a more mechanized option. Some juicers let you press your orange half onto a rotating spindle, and the juice drains into a receptacle from there. Mechanical juicers take almost all of the work out of making your own orange juice. The plus is that the mechanical juicers are still compact and fairly cheap.  It is best to use an electric orange juicer, as you will get much more juice from the orange and into the glass.

4. Scrape the orange with a spoon and add fruit directly to juice if you use a hand juicer for more pulp. If you prefer clear juice, pour the juice through a strainer before drinking

5. Drink and enjoy a cold glass of freshly squeezed orange juice

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