Monday, June 13, 2011

How to Cook a Hamburger 1950s Style

A version of this article appeared on LIVESTRONG.com.


Photo Credit Hemera Technologies/PhotoObjects.net/Getty Images
In the 1950s people weren't afraid of eating fat, and they didn't have nonstick pans, which weren't introduced until 1961. To cook a hamburger 1950s style, you need meat that's no less than 30 percent fat and a bare-metal surfaced pan. In the 1950s you might have cooked a hamburger in a cast-iron or aluminum skillet or heavy-duty stainless steel skillet. Some cooks used French, or non-stainless, steel, such as those used in restaurants today. Each of these produces a distinctive outer crust. Other 1950s burger styles approximated fashionable ethnic culinary ideas. MSG was a popular enhancer.

CLASSIC 1950S-STYLE HAMBURGERS

Step 1

Purchase ground beef that is 70 percent lean and 30 percent fat. Ask your butcher to prepare such a blend for you if it is not readily available. Alternatively, chop 5 oz. suet finely, removing any membrane. Place in blender and blend until finely chopped. Mix in a mixing bowl with 11 oz. very lean ground beef to create a hamburger mixture that is 70 percent lean and 30 percent fat.




Step 2

Mix into the beef 1/4 tsp. MSG, which is sold as a seasoning under the brand name Ac'cent. Use a gentle touch, so as not to compress the meat any more than you can help.

Step 3

Shape into four equal patties, each 3/4 inch thick. Do not compress meat any more than necessary.

Step 4

Heat a bare-metal surface skillet made of cast iron, aluminum, heavy-stainless steel or blue steel until a small droplet of water sizzles immediately when dropped on the surface.

Step 5

Sprinkle 1/4 tsp. salt over the surface of the skillet.

Step 6

Place the patties on the skillet on top of the salt. Cook the patties on the sizzling hot skillet for four to five minutes on one side. Turn them over and cook for another four to five minutes.

SOUR CREAM OR TERIYAKI 1950S-STYLE BURGERS

Step 1

Purchase ground beef that is 70 percent lean and 30 percent fat. Ask your butcher to prepare such a blend for you if it is not readily available. Alternatively, chop 5 oz. suet fine, removing any membrane. Place in blender and blend until finely chopped. Mix in a mixing bowl with 11 oz. very lean ground beef to create a hamburger mixture that is 70 percent lean and 30 percent fat.

Step 2

Mix into the beef 3/4 cup sour cream, 1 tbsp. Worcestershire sauce, 2 tsp. dehydrated onion flakes, 3/4 tsp. salt and 3/4 cup corn flakes for sour cream burgers. Alternatively, mix into the beef breadcrumbs from one slice soft white bread; 2 tbsp. chopped onion; one egg, slightly beaten; 1 tbsp. sugar; 2 tbsp. water; 2 tbsp. soy sauce; one small clove garlic, minced; 1/8 tsp. MSG; and 1/16 tsp. ground ginger.

Step 3

Let mixture rest 1/2 hour in the refrigerator.

Step 4

Broil burgers 4 inches from broiler flame for five minutes. Turn them over and broil the other side for five minutes.

Tips and Warnings

  • Thrift shops or online collectible auction sites are good sources of period 1950s cookware. Many modern stainless steel pans are of a much thinner gauge than those made in the 1950s and may burn your hamburgers instead of cooking them properly on high heat; if you're using stainless steel, be sure it is a heavy gauge such as All-Clad makes, or a vintage pan such as a 1950s-era Revere Ware pan. Modern cast-iron pans have a rough interior that won't produce the same cooking result as the smooth interiors of pans you can still find secondhand or as collectibles. French steel, also called blue steel, is available at restaurant supply stores and online.
  • MSG is a controversial food ingredient, although scientific evidence for its being a hazard have been inconclusive. Although Americans are less likely to add it to recipes today, MSG consumption has tripled since 1950 because it is added to many processed foods.

Things You'll Need

  • For classic 1950s-style hamburgers:
  • 1 lb. 70 percent lean ground beef, or 11 oz. 99 percent lean ground beef and 5 oz. suet
  • MSG (optional)
  • Skillet
  • 1/4 tsp. salt
  • For 1950s-style sour cream burgers:
  • 3/4 cup sour cream
  • 1 tbsp. Worcestershire sauce
  • 2 tsp. dehydrated onion flakes
  • 3/4 tsp. salt
  • 3/4 cup corn flakes
  • For 1950s-style teriyaki burgers:
  • 1 lb. 70 percent lean ground beef, or 11 oz. 99 percent lean ground beef and 5 oz. suet
  • 1 slice soft white bread, ground into crumbs in blender
  • 2 tbsp. chopped onion
  • 1 egg, slightly beaten
  • 1 tbsp. sugar
  • 2 tbsp. water
  • 2 tbsp. soy sauce
  • 1 small clove garlic, minced
  • 1/8 tsp. MSG
  • 1/16 tsp. ground ginger


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