Hamburger

I’m pretty sure you are a big fan of street food, especially fast food, and you are obsessed with McDonald’s and Burger King, then this is for you. However, you need to understand the internalized trashphilia you’ve been raised with. As you grew up, saw the ads, movies, other kids with the same impression: junk food is desirable. But as you grow older you realize good food is made of good ingredients, and has a good texture. Well, the fast food chain burgers lack both. They are made to be consumed super easily and super fast, and to blunt down all your taste buds, so you won’t taste the shit in it. Their meat is overprocessed, bun is so overprocessed it barely resembles any dough, and the fact that in our modern era ketchup has still legitimacy and isn’t cancelled for being disgusting is out of explanation. I won’t even mention the mayo they use that looks like a toothpaste, and the mustard that looks like a glowing fish turd. Nonetheless, if you encounter some good artisan-made hamburgers, they actually do meet both criteria, and the only checkbox left we need to tick is the macro ration. So what is the solution? We transform artisan burgers with good ingredients, good texture into an excellent fitness meal that you can eat not only during bulking, but cutting as well, and you can even prepare it for multiple days! The best part is that you just will know one patty is one meal, and even if you have OCD, you won’t need to measure it again and again. Isn’t it awesome?

Video is coming in spring or summer!

Ingredients:

• lean ground beef
• whole grain bun
• salt, pepper
• mayonnaise (raw egg yolk with, mustard, vinegar, extra virgin olive oil)
• sauce (mayo, mustard, tomato paste, salt, pepper)
• vegetables (lettuce, onion, tomato, pickles/cucumber)
• cheese (whatever you like)
• some extras (optional): bacon, fried egg, more cheese, etc.

Method:

• mayonnaise you just blend raw egg yolk with a little mustard, vinegar and lot of extra virgin olive oil), or get some good quality one
• mix with the ground beef with salt, pepper, and form the patties
• leave the patties on room temperature for a while, so the middle won’t be cold
• apply your burger flipper skills (no medium rare for ground meat, only medium and above; sorry not sorry, I don’t make the rules)
• toast your buns a little in the pan, so they won’t get soggy
• prepare the sauce, then spread on the buns
• apply your IKEA BÜRGÅR skills for assembling with the veggies, cheese and some extras

Tips:

• mayo and the whole sauce can be prepared for multiple days
• no medium meat if you prepare it in advance for multiple days
• boycott ketchup, mayo and overprocessed mustard, they are disgusting

Bon appetit!