The hamburger as we know it originated in the 1600s as “steak tartare” in Hamburg, Germany, and evolved to cooked beef patties on a bun that grew popular among U.S. workers at the beginning of the 20th century as they were easy to eat on the go. Today’s burger is extremely popular and has inspired thousands of chains and independent burger joints with limitless offerings including fast food and gourmet burgers. Stats show that 73% of burger fans worldwide eat at least one burger a month, 22% top their burgers with cheese, and 60% choose french fries as the perfect accompaniment.
In light of May being National Hamburger Month and Sunday, May 28 being National Hamburger Day, Palm Beach Happening is pleased to share not only our favorite meaty meal but also places to get as close to burger nirvana as you can in the Palm Beaches and beyond!
Burger history unveiled…
As a teenager growing up in the 1990s, there were only two types of burgers: hamburgers and veggie burgers. That’s it… no frills or fancy trimmings. Today you can get burgers made out of just about anything, topped with just about anything, and on any type of bun (or no bun) you can imagine, and here are some books to show you how!
Andrews, David. “Why does the other line always move faster? : the myths and misery, secrets and psychology of waiting in line”.
The next time you’re waiting in line for a burger, have this book handy to put lines into perspective. Also take a look for the author as he’s featured on the “Freakonomics” podcast dated August 10, 2016.
“Citing sources ranging from Harvard Business School professors to Seinfeld , the book comes back to one underlying truth: it’s not about the time you spend waiting, but how the circumstances of the wait affect your perception of time. In other words, the other line always moves faster because you’re not in it.” ®Bowker
Black Tap, Joe Isidori. “Craft burgers & crazy shakes”
“The debut cookbook from NYC’s viral sensation Black Tap delivers unique recipes for innovative burgers and sensational, over-the-top milkshakes. Black Tap is no ordinary burgers-and-fries restaurant–after opening in NYC’s Soho in March 2015, their bold, gourmet-flavored burgers and sky-high milkshakes adorned with donuts, sparklers, and oversized cookies have created a massive cult following on social media and the streets of New York, with people waiting in line for hours just to score a seat at the restaurant’s lunch counter.” ®Bowker
Bouchard, Loren and the writers of Bob’s Burgers. “The Bob’s Burgers burger cookbook : real recipes for joke burgers”.
“New York Times Bestseller ‘The Bob’s Burgers Burger Book’ gives hungry fans their best chance to eat one of Bob Belcher’s beloved specialty Burgers of the Day in seventy-five original, practical recipes. With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob’s Burgers has become one of the most acclaimed and popular animated series on television, winning the 2014 Emmy Award for Outstanding Animated Program and inspiring a hit ongoing comic book and original sound track album.” ®Bowker
Davies, Sarah & Kristy Taylor. “The Naked Kitchen veggie burger book : delicious plant-based burgers, fries, sides, and more : because everything tastes better naked”.
“Naked Kitchen website co-owners and mother-daughter team Davis and Taylor share over 100 of their favorite vegetarian recipes for burgers and their accompaniments in this colorful and flavorful collection… The authors offer an imaginative selection that readers will find worthwhile. For those eager to cook from scratch, there are recipes for DIY ketchup, teriyaki sauce and buns. Burger lovers may never be able to completely make the switch to the vegetarian side, but Davies and Taylor certainly give compelling options.” ©PWxyz, LLC.
Flay, Bobby. “Bobby Flay’s burgers, fries, & shakes”.
“After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is … a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.” ®Bowker
Motz, George; foreword by Andrew Zimmern. “The great American burger book : how to make authentic regional hamburgers at home”.
“Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country… Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.” ®Bowker
Napoli, Lisa. “Ray & Joan : the man who made the McDonald’s fortune and the woman who gave it all away”.
“The movie ‘The Founder,’ starring Michael Keaton, focused the spotlight on Ray Kroc, the man who amassed a fortune as the chairman of McDonald’s. But what about his wife Joan, the woman who became famous for giving away his fortune? Lisa Napoli tells the fascinating story behind the historic couple. ‘Ray & Joan’ is a quintessentially American tale of corporate intrigue and private passion: a struggling Mad Men -era salesman with a vision for a fast-food franchise that would become one of the world’s most enduring brands, and a beautiful woman willing to risk her marriage and her reputation to promote controversial causes that touched her deeply.” ®Bowker
Ray, Rachael. “The book of burger”.
“The Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Whether you’re cooking for one or for one hundred in your own backyard burger bash, The Book of Burger has you covered for bringing family and friends together for the love of burgers! Please ’em all–big and small–with everything from burgers to sandwiches, hot dogs, fries, sliders, and sloppies, and so much more.” ®Bowker
The Palm Beach County Library System has dozens of electronic books, printed books – both novels & non-fiction, audiobooks, and DVDs or Blu-ray discs to help you fulfill your burger cravings! Travel to your closest branch or find them on the web! As always, we’d like to thank Adam Davis, director of system services for the Palm Beach County Library System, for all his help in putting together this list.
Finding the perfect hunk of meat…
- Death or Glory! (116 NE 6th Avenue, Delray Beach, FL 33483)
Everyone raves about the vegan burger at Death or Glory! It’s made with forbidden rice, mushrooms, onions, beets, tamari and vegan Worcestershire sauce. It’s served on a potato bun with caramelized onions, house-made pickles and sun-dried tomato aioli (aquafaba replaces the egg in the aioli). Death or Glory is located at 116 NE 6th Avenue, Delray Beach, FL 33483. For additional info, call 561.808.8814. [email protected]; Instagram @deathorglorybar_delray.
Death or Glory is located in the historic Falcon House, which was originally built in 1925. Its name was derived from the battle cry motto of the Queen’s Royal Lancers, and made popular in the 1979 song “Death or Glory” by The Clash. Its canopied, outdoor Tiki Bar and sophisticated, yet laid back vibe, is a popular hangout for Delray Beach locals, as well as a unique dining destination for visitors.
- Grease Burger, Beer and Whiskey Bar in Downtown West Palm Beach (213 Clematis Street, West Palm Beach, FL 33401)
For the hungry:
Grease serves up Terance’s Housemade Veggie Burger with kale, chickpeas and spicy sprouts with Greek yogurt sauce ( $11.95), sure to kick a regular veggie burger’s buns.
Think you can handle the biggest burger Grease has to offer? The Grease Beast is Grease Burger’s signature cheeseburger stacked between two bacon & grilled cheese sandwiches, lettuce, tomato, and piled high with french fries, onion rings, ranch dressing and cheese sauce. ( $15.95)
- TooJay’s, the restaurant known for its generous servings of homemade, New York deli favorites, is celebrating National Burger Month with three new mouthwatering burger creations through July 29:
To celebrate National Burger Month, TooJay’s is giving Delicious Rewards members double points on these new burger creations. Guests who join the restaurant’s Delicious Rewards program earn points for purchases and receive a free dessert or small plate upon signing up.
Known for its generous servings of homemade New York deli favorites, TooJay’s summer burger line-up features fresh and never frozen 1/2 lb. burgers:
· Avocado Burger
Avocado has become a popular superfood and is the star of this burger. Freshly sliced avocado, melted Swiss cheese, arugula and lemon garlic aioli make up TooJay’s Avocado Burger. $11.69 Add bacon for $1.29.
For National Burger Month, nothing says BBQ like the aroma of a burger topped with smokehouse bacon, American cheese, smoky BBQ sauce and a crispy onion ring. $11.49
· Hangover Burger
Caramelized onions, American cheese, bacon, and remoulade sauce topped with a fried egg offer the perfect cure for any hangover with TooJay’s Hangover Burger. $12.49
TooJay’s has grown to 28 restaurants throughout Florida and currently serves guests in Palm Beach and Broward counties, the Treasure Coast, the West Coast of Florida, the Orlando area, The Villages and Polk County.
TooJay’s received the 2017 Dining Award for Best Deli from Orlando Magazine, two Foodie Awards for Best Deli and Best Take-Out from the Orlando Sentinel, the 2016 Best of South Florida Award for Best Deli from the Sun Sentinel and ranked eighth in the country for Family Dining by Consumer Reports.
For more information about TooJay’s, visit TooJays.com. Follow TooJay’s at twitter.com/therealTooJays and instagram.com/toojaysdeli or visit the Facebook fan page, which has over 88 thousand fans, and become a fan at facebook.com/TooJaysDeli.
Putting beef between two slices of bread on your own terms…
No matter where you find your slice of hamburger heaven, sometimes the best burgers are the ones you make at home!
Chef Martin’s MexiCAN Burgers
This is one of Chef Martin’s favorite Burgers to prepare when he has company and is preparing an easy substantial meal. It is always a crowd pleaser and a great alternative to bring Mexican flavors to an American Classic.
Makes 6 large burgers.
- 1 Pound of ground beef
- 1 Pound of ground pork
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ancho chile powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon sweet smoked paprika
- 3/4 teaspoon ground oregano
- 3/4 teaspoon chipotle chile powder
- Kosher salt
- 1 Pound of Mexican Chorizo (Cook to manufactures directions and set to the side to use for topping)
- 8 ounces queso fresco, crumbled
- 6 hamburger buns, I like to use a good quality buns split and toasted
- 3 tablespoons Mexican crema or sour cream
- 1 large avocado—peeled, pitted and thinly sliced
- Thinly sliced red onion and cilantro leaves, for serving
In a bowl, combine the ground meats, mixing gently with your hands. Divide the meat into 6 pieces and gently shape each into a 3/4-inch-thick patty. Set the burgers on a baking sheet, cover with plastic wrap and refrigerate until firm, at least 2 hours.
In a small bowl, whisk the ground coriander with the ancho powder, cumin, smoked paprika, oregano and chipotle powder to combine.
Light a grill or preheat a grill pan. Generously season the burgers on both sides with salt. Grill over high heat until browned on the bottom, about 3 minutes. Flip and top each burger with 1 teaspoon of the spice blend; reserve the remaining spice blend for another use. Continue grilling the burgers until browned outside and medium-rare within. Transfer the burgers to a rack, top each with the cooked chorizo, crumbled queso fresco and let rest for 3 minutes. Spread the toasted buns with the crema. Set the burgers on the buns, top with the avocado, red onion slices and cilantro leaves and serve.
May is National Burger Month, and in celebration of this amazing festival of flavor we bring you a yummy meatless burger that will make you forget about asking “where’s the beef?!?”
● 1 pkg (8 oz. each) baby Portobello mushrooms
● 1/2 cup chopped yellow onion
● 1 tablespoon olive oil
● 1/2 teaspoon salt
● 1/8 teaspoon ground black pepper
● 2 cups cooked red quinoa
● 3/4 cup quick-cooking rolled oats
● 1/2 cup daiya cheese
● 1 tablespoon finely chopped fresh oregano
● 1 tablespoon finely chopped fresh thyme
● 2 tablespoon flaxseeds
● 1 teaspoon Spicy Brown Mustard
● 1 pkg Artisan Ciabatta Rolls
● 1/3 cup plain earth balance mindful mayo
● 2 teaspoons lemon juice
● ⅓ teaspoon curry powder
● 1/4 teaspoon finely chopped garlic
● Olive oil grilling spray
● 2 cups arugula
1. Preheat gas grill for medium-high heat. Meanwhile, place mushrooms and onion in food processor bowl; pulse until very finely chopped. Heat oil in large skillet over medium-high heat. Add mushroom mixture, 1/8 teaspoon salt and pepper; cook 5 to 7 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.
2. Combine cooked quinoa, mushroom mixture, oats, daiya cheese, oregano, thyme, flaxseeds, mustard and 1/4 teaspoon salt in large bowl. Allow mixture to sit for 10 minutes. Meanwhile, place rolls on warming rack or over indirect heat on grill. Heat 10 minutes or to desired color and crispness (165°F). Remove from heat; set aside. Stir together earth balance mindful mayo, lemon juice, garlic, horseradish, dill, ½ tablespoon agave, ⅓ teaspoon curry and remaining 1/8 teaspoon salt in small bowl; set aside.
3. Firmly press and shape quinoa mixture into 8 patties. Add patties to grill 5 to 7 minutes on each side or until set and cooked through.
4. Cut rolls in half horizontally. Place arugula and patties on bottom halves of rolls. Top each patty evenly with mindful mayo mixture. Close with tops of rolls. Serve immediately.
Serve sliders with your choice of bread. Cut Sweet baked potatoes, coleslaw. To cook quinoa, rinse 2/3 cup uncooked quinoa in fine mesh strainer. Place quinoa and 1-1/4 cups water or veggie broth in medium saucepan. Bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender and liquid is absorbed. Remove from heat; let stand 5 minutes. Cool completely before using in recipe. Make Ahead: Individually wrap and freeze cooked sliders for up to 3 months. Defrost overnight in refrigerator. Reheat in 350°F oven for 20 minutes until hot (140°F) OR reheat in skillet sprayed with your choice of No-Stick Cooking Spray over medium-high heat 5 to 7 minutes on each side until hot.
Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.
For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at 561-629-0593.
- 1 ¾ pounds ground beef
- 1 tablespoon Margaritaville House Spice Blend (see recipe below)
- 2 tablespoons neutral oil
- 4 burger buns, split and lightly toasted
- 8 slices American cheese
- 2 cups shredded iceberg lettuce
- 4 large tomato slices
- 8 dill pickle slices
- ½ cup Paradise Island Dressing (see recipe below)
- Divide the ground beef into 4 even portions and shape each into a patty.
- Sprinkle both sides of each burger with some of the Margaritaville House Spice Blend.
- Place the oil in a large, heavy cast iron skillet that can hold the burgers in an even layer (or work in batches or use two skillets).
- Set the skillet over high heat and turn your exhaust fan on. Once the skillet is smoking hot, place the burgers in the skillet and cook until the undersides are nicely browned, about 2-3 minutes.
- Carefully turn the burgers and top each one with 2 slices of American cheese. Cook until the second sides are nicely browned and the cheese melts, a final 2-4 minutes.
- Put ¼ cup of shredded lettuce on the bottom half of each burger bun and top with a cheeseburger. Top each cheeseburger with another ¼ cup of lettuce, a slice of tomato, and a few slices of dill pickle.
- Spread 2 tablespoons of Paradise Island Dressing on the undersides of the top buns and then close the burgers. Serve immediately.
Margaritaville House Spice Blend (Makes 1/3 cup)
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- Place all the ingredients in a bowl and whisk together.
Paradise Island Dressing (Makes 1 cup)
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 tablespoons drained pickle relish
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
- Place all the ingredients together in a large bowl and whisk together. Taste for seasoning, adding more lime and/or salt as needed.
National Hamburger Month, you say? That reminds us of a song…Get the recipe here: http://bit.ly/2pBMuoA
Posted by Margaritaville on Tuesday, May 2, 2017
Remember that there is no love more sincere than the love of food. Stay on top of the latest trends in the culinary world with the foodies here at Palm Beach Happening. Bon appetite!