I think in general we all "myself included" focus to much on defining things to an extreme. Part of that for me comes from a overwhelming desire to get things right, weather it be my cooking or my work. But what getting it right is for me I'm sure is different than my neighbor.
When I started 10+ years ago to make pizza, I just wanted to make something people liked, once I achieved this then " as always" I wanted more " I wish I could stop that tendency" Now years later here I am trying to build the perfect Neapolitan pizza. But what is that
That question seems to creat quit a stir here.
Do you suppose Italians are buying or building special grills and cooking apparatuses in the attempt to make a perfect hamburger ? What if ? What would that be? Mc'D's ? Or are they researching their brains out, reading books, forums and formulations trying to achieve hamburg greatness? Where did the hamburg originate? Is it Connecticut, Chicago or is it Germany? Oh the arguments that could be raised!
I think the US gov should put pen to the following.
The classic American hamburger secret "according to me"
50/50 chuck to sirloin, 85/15 fat ratio cooked to internal temp of 128*F over an open flame
Not more than 3/4" thick no less than 1/2" once cooked with char/grill marks going both directions.
Patty must extend no less than 1/8" beyond bun and no more than 7/16"
On a Fresh baked sesame seed roll, never dry never mass produced.
One slice of deli American cheese melted on patty but not charred.
Raw Vidalia onion sliced 1/8" thick kept intact.
15grams Hellmann's only, mayo.
6 grams each Heinz only ketchup and mustard.
3-4 Valsic kosher dill slices
One slice 1/4" thick garden fresh beef steak tomato at room temp never refrigerated
Funny thing is, that burger is only available in my back yard. I've eaten hamburgers in probably 20 different states from east to west and not one is the same as the other but they were all American style hamburgers.