Hamburger Revolution: "The concept of junk food is less acceptable to us"

International Hamburger Day: More and more eateries around the country are abandoning frozen goods and moving to "Home Immediately", with the classic dish giving way to upgraded dishes, made from asado, goose fat and even fish.

It costs us more, but the Israeli is willing to indulge

David Rosenthal

28/05/2022

Saturday, 28 May 2022, 09:13

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share on Email

• Share on general

• Comments

  Comments

Omp presents - a vegetarian hamburger from "Human Meat" (oumph)

Saturday is marked around the globe International Hamburger Day.

Here in Israel, too, it has been several years since the festival was celebrated in all its splendor among the large food communities: new dishes, exceptional flavors, food competitions as much as you can and specials.

In fact, there seem to be no more options and ways to innovate around the most beloved patty in the world.

But the evolution of the hamburger over the past few decades proves that the classic dish we "lit up" on as a child is in no way similar to the dishes served today and the innovations we are recently exposed to will most likely be a piece of history in a decade.

But the relevance, it will always remain.

A look at the summary data for the past year published by the major courier companies, such as "Give a Bite" or "Walt," shows that a hamburger and fries dish is one of the four most sought-after dishes.

Even in a simple analysis of the food market in the country, a clear and unambiguous picture emerges, which illustrates the independent love for the popular dish.

About 14 percent of the restaurants and restaurants throughout Israel serve burgers and in translation to numbers, there are about 530 businesses.

Another statistic, no less important, is the average price for a hamburger portion (in a bun and topping) is about NIS 60, the range is from NIS 40 to no less than NIS 85 per serving.

This calculation mainly includes the eateries and junk food chains, but recently the kitchens in the fast food restaurants are undergoing a real revolution, which revolves mainly around the demand for fresh raw materials.

More on Walla!

Documentation: The greatest basketball player in the United States met with Rebbe Rabbi Pinto

Served on behalf of Shuva Israel

Grind the meat and prepare on the spot.

Berlin's diner burger (Photo: Assaf Carla)

"The concept of junk food is less acceptable to us considering the fresh produce we prepare and serve to diners every day," says Liran Elbaz from the "Berlin" diner on Sderot Mamilla in Jerusalem.

"Unequivocally, it's still fast food, the advanced equipment we work with, an oyster roaster, gives us the ability to take out a burger in 250 seconds. But the dishes we serve are made from the best, freshest and most sought-after raw materials. We do not work with meatballs. Frozen, but grind the meat and make the burgers on the spot.Beyond that, the patties are not made from regular ground beef, but a relative mix of quality chunks of entrecote and asado. Home. "

Elbaz adds and describes that despite the attention to freshness and diversity, there is still a longing among diners for a fine, good and familiar dining atmosphere that belongs to the classic hamburger dish.

This is one of the reasons why "Berlin" is designed as an American diner, colorful and full of movement.

In addition, he emphasizes that the preparation of the patty on the spot, is not the only change in the culture of consumption and eating.

"When we opened the diner about a year ago, it was decided to bring diners dishes that have never been seen before, part of the idea is based on the understanding that connoisseurs and connoisseurs are no longer looking for the classic hamburger dish in a bun with sauces and vegetables. Another meat, which we place on top of the hamburger, and as an example, the Mexican dish is joined by Sloppy Joe, an Argentinian author of long-cooked asado pieces, and the French dish will be eaten with beef brisket. "And the types of vegetables that fill the fresh bun. Needless to say, the other meats are also home-made and freshly made. The price range for our dishes ranges from NIS 52 to NIS 60, so the quality of the raw materials does not make the final price very expensive."

Old-fashioned surgeons' meat.

Leon Abutbul, "Hashrola" (Photo: Yachz)

But there are those who believe that even if the price of the dish was affected by the quality of the meat, the audience would add and consume it as a matter of routine.

Alongside the "Hashrula" boutique deli in the capital, there is a butcher shop and the customer base, can also enjoy tastings and dishes prepared on site.

From the variety of cuts and types of meat sold at the place, the hamburger wins the title of "best seller" of the place.

The price for a kilogram of fresh and home-made hamburger, ground on the spot, is paid by the "Shrola" customers at an average price of between NIS 90 and NIS 100.

"It is usually customary in butchers or industrial plants to make a ground beef burger of all kinds of leftover chunks of various cuts, which often results in a dry or tasteless patty," explains Leon Abutbul, a third-generation "Srola" butcher.

"We make the burgers from minced meat of stale cuts, including steaks, entrecote lids and beef ribs. This is a winning combination that gives the patty a meaty, juicy and unique meat flavor and elevates it to the level of a premium hamburger. "We found that customers prefer the patties to an average size of 300 grams and that they are not willing to compromise on the produce so that for a winning patty, they will pay accordingly."

Subject to interpretation

As mentioned, the hamburger dish, in all its shades, flavors and shapes, remains in demand and beloved.

It may be a matter of convenience in the way of eating, it may be that it actually attracted the familiar and the well-known and perhaps it is actually the alignment of the consumer with the supply.

Part of the noticeable change in the long and varied way that the world-famous patty makes is its inclusion in the menus of most eateries, even if the restaurant is not necessarily identified with the fast food culture.

Asian character.

Station 9 burger (Photo: Assaf Carla)

"I believe that every good, high-quality restaurant should have a regular menu and offer diners, even classic dishes, but with the touch and aroma that is identified with the character of the place," says Chef Bar Yedid, the chef of Station 9 at the First Station in Jerusalem. Asian first training in the capital.

"When we put together the menu, I had no doubt that we would put the hamburger in some way. We created the next burger, which is basically the classic steamed bun of Asian cuisine, with a beef burger that we of course produce independently in our kitchen. The flavors set the dish apart and associate it with our Asian character. , Such as Mexican pepper aioli, slices of hot chili, coriander, ginger and soy. Pays an average price for a satisfying restaurant dish, about NIS 68. If the diner had ordered a regular hamburger dish,

Fish, cheese and what not.

A dish at the MOOD restaurant (Photo: Roni Belhassan)

Under exactly the same principle, the ground beef patty managed to penetrate dairy restaurants as well.

how?

Again, it all depends on the personal interpretation of the local chef.

For example, in order not to deprive his audience of the lust for their favorite food, Chef Bar Israel created a hamburger made of fish meat and wrapped in cheese from the MOOD restaurant at the NOW Hotel in Eilat.

"This is one of the dishes I am most proud of and proud to be signed to," declares Chef Israel.

"I made sure to keep the contours of the hamburger, because it is customary to give a place of honor to classic dishes, such as the juices, the bun that wraps it and the toppings. But they are also unique and different, because despite the good will, I am still committed to the fact that MOOD is a restaurant Chef and not a local diner.Our burger consists of ground salmon, red tuna and Dennis, along with arisa, pickled lemon, fried onions, red peppers and cilantro.The patty is briefly seared on a pan with butter and topped with melted cheddar cheese and gorgonzola. All wrapped in a bun, brioche With lettuce, tomatoes and onion rings home made immediately and aioli chipotle. This is a delicious dish, which he wanted from the day the kitchen opened and in fact, one of the most sought after in our brunch menu. Even if it is foreign to the diner .

For a fish burger you will pay 62 shekels in MOOD and even if it is sometimes perceived as too expensive a price, I always patiently explain that I only bring quality and fresh ingredients to my kitchen.

On such a level combined with preparation in the local kitchen and control of all the ingredients that the diner finally gets on the plate, there is a price.

Thankfully, diners are willing to pay for it.

In my humble opinion, the era of ready-made and frozen restaurants is nearing its end. "

• Of money

Tags

• hamburger