The Classic American Hamburger (with “keto” or “protein” style options AND Vegetarian and Gluten Free options)

Oh, the Classic American Hamburger, so good in all of its simplicity. Or delicious in its complication when an egg is added or aioli or brie and cranberries, my goodness, how we have grown from our simple roots.

There aren’t very many truly American Classics. Of course we must start from the Turkey dinner served in 1621 which actually predates the American Constitution, but who is counting anyway!?!

That Turkey dinner served to the Pilgrims and Wampanoang Indians at Plymouth Colony is as original as it gets for American Cuisine. Since then we just take anything we like and call it ours. Hmmmm, it doesn’t seem fair, yet in the world of cuisine it is all fair in love and war. But the “Burger” is definitely American, irregardless of its German sounding name. It was born from the need to have quick, mass produced food for the Industrial Age.

My husband and I still love to eat a burger and we probably have one once a week. But unlike the stereotypical fast food image we Americans have, we make our “gourmet” burger at home not from a fast food restaurant. We keep it relatively simple: a ground beef patty seasoned with salt and pepper then grilled on the bbq. I like a thin sliced sourdough “bun” with a thin layer of mayo that is also placed on the grill. My burger has blue cheese, my husband, on the other hand, prefers the classic cheddar cheese. Lately he has preferred to eat his burger “protein style” made popular by the Atkins diet and “In-and-Out” burger in California. This means he likes his burger wrapped in lettuce rather than the gluten ridden bun. Keto diet lovers will also enjoy the burger this way. I say bring on the bread, but that just me.

This recipe can strangely be adapted for a vegetarian, just omit the beef batty and replace with a grilled portabella mushroom cap or a veggie patty available in grocery stores.

A bunless burger, otherwise known as "Protein Style" Made famous by In-and-Out Burger in California — A bun-less burger, otherwise known as “Protein Style” made famous by In-and-Out Burger in California

Other than these simple changes, the classic burger is served with mayo, mustard, ketchup, tomato, onion (grilled please), pickle and lettuce. Of course no burger is ever damaged by a couple of slices of crispy fried bacon, but that’s only when we are getting crazy.

Sitting along side the burger, it is quite necessary to have french fries or at least potato chips. I prefer “Salt and Pepper” krinkle Chips from Kettle Brand and that goes so nicely with a nice hearty red wine. I like a Cabernet Sauvignon or something equally as deep because it pairs perfectly with the black pepper and blue cheese on my burger.

I know the burger is done right when a jalopeno is rubbed in olive oil, salted and set on the grill with the burger. Then I just sit back and enjoy my little slice of American cuisine perfection. A burger that has included Italian cheese, Mexican jalopeno, American bacon and German pickles and mustard. What could be better? I’m glad all of these cultures could agree on the “burger”.

The Classic American Burger

Ingredients:

1 pound ground beef (1/2 kilo macinata Boliva for my Italian readers)

salt and pepper

1 large onion

1 tomato

lettuce

1 pickle (cetrioli in Italy)

Mustard (Senape in Italy)

Mayonnaise

Ketchup (omit for Keto style)

bun or sliced sourdough or lettuce wrap for keto style

Instructions:

Form the ground beef patty’s by first making a ball then flatten it with the palm of your hand. Salt and pepper both sides of the patty. Place the patty on a skillet on medium high heat to brown in both sides. Alternatively you can make it in the grill if you have one.

Peel and slice the onion into rings, coat these in oil if you put them on the grill or place them in a skillet with olive oil and sauté until golden brown. Place the buns and jalopeno on the grill or skillet to brown as well.

Slice the tomato and pickle into thin slices and place on a serving dish. Separate the lettuce leaves and place them on the serving dish.

Flip the burger over when it is brown on one side. When the burgers are almost finished cooking top with cheese until it is melted.

Serve the burgers on a bun with mayo, mustard, ketchup, lettuce, tomato, pickle and onions. You may not be able to get your mouth around it but it will be fun and messy trying!

serve with a side of French fries or potato chips and your favorite beverage. The classics are a beer or a Coke or Pepsi. But wine works good too!