Tuna Burgers #BurgerWorld

Tuna Burgers #BurgerWorld

This is a very flexible burger to make. You can substitute tuna with salmon or any fish fillet of your choice. Try to discover any fish fillet that's available in your area.


Ingredients:

5 tablespoons (or more) olive oil
1 cup chopped shallots (about 3 large)
1 cup dry white wine
1/2 cup fresh lemon juice
1 4-ounce jar capers, drained, chopped
2 pounds chilled skinless tuna fillets, cut into 1-inch pieces, any bones removed
3 cups fresh breadcrumbs made from French bread
2 large eggs, beaten to blend
3 tablespoons chopped fresh dill
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
10 hamburger buns, split, toasted
Mayonnaise
Lettuce leaves
Tomato slices

Procedures:

(1)Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and sauté until translucent, about 4 minutes. Increase heat to medium-high.

(2)Add white wine, lemon juice and drained capers and cook until almost all liquid evaporates, about 12 minutes. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.

(3)Using on/off turns, coarsely grind tuna fillets in processor. Add ground tuna to shallot mixture. Mix in fresh breadcrumbs, beaten eggs, dill, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Form tuna mixture into 10 patties, dividing equally. (Tuna patties can be prepared 6 hours ahead. Transfer to baking sheet, then cover with plastic wrap and refrigerate.)

(4)Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, add salmon patties to skillet and cook until patties are golden brown and cooked through, about 2 minutes per side, adding more oil to skillet as needed.

(5)Serve salmon burgers on toasted hamburger buns with mayonnaise, lettuce leaves and tomato slices. Makes 10.

History of Burger King #BurgerWorld

James Ellison. Join us to learn more about Burger King History as well as the McDonald's vs Burger King wars.



History of Burger King


Burger King history began back in 1954 in the town of Jacksonville, Florida where BK's predecessor called Insta-Burger King was founded. Since then, Burger King has flourished and grown into the world's second largest hamburger chain, and the third largest fast food company in the industry. With well over 12,000 restaurants in 73 countries around the world that serve an average of 11 million hungry guests every day, Burger King is second only to McDonald's in the hamburger business.

This is the story of Burger King history, and how the company grew to the success it is today.

In 1954, Jacksonville residents Keith Kramer and Matthew Burns, inspired by the success of the original McDonald's restaurant, started Insta-Burger King. The name came from a hamburger cooking device called the Insta-Broiler, which was required by all franchises to use. Kramer and Burns clearly saw the value in establishing a consistent system of delivering product to customers in each of their locations, just as McDonald's had been successful in doing with their franchises.

The Burger King history began to take shape in 1959. Miami franchisees James McLamore and David Edgerton purchased the struggling original company, re-structured it and changed the official name to the Burger King Corporation. They set out to produce a better tasting hamburger by flame broiling them as opposed to frying them, eventually replacing all the Insta-Broiler machines with a new flame broiler appliance. The flame broiled method is still used by Burger King to this day.

By 1961 BK had begun franchising restaurants across the United States. By 1967, McLamore and Edgerton had grown BK to 275 franchises across the country and, at that time, agreed to sell corporation to the Pillsbury Company. After Pillsbury took control, Burger King went through a number of changes as they sought to broaden the menu and standardize the actual restaurants.
The success of Burger King history was somewhat of a roller coaster ride, and throughout the years the company has gone through a number of ownership changes. In 1989 it was purchased by a group out of the UK called Grand Metropolitan who then merged with Guiness to form Diageo PLC. In 2002 BK was sold to an investment group led by the Texas Pacific Group who would take BKC public in 2006, and then eventually sell it to 3G Capital in 2010 for just over $3.2 Billion.

Although BK did in some ways try to model itself after McDonald's history of standardizing menu production, they have also come up with a number of ways to set themselves apart and compete with their burger counterparts. Their 1974 campaign "Have It Your Way" was meant to attract customers who wanted to personalize their burger order and the slogan has remained through the years. They have also sought to promote their flame broiled burgers as better tasting than the fried versions offered by their competitors.

Burger King's answer to the Big Mac is The Whopper which was first introduced in 1957. This popular sandwich, along with various versions such as the Junior Whopper, have been staples on the Burger King menu ever since. The "King" first appeared on the original Miami restaurant sign in 1955, and became an animated character in television commercials in 1960 when they began marketing to youngsters with their slogan "Burger King: Where Kids are King!". Version of this mascot have come and gone throughout the years.

Similar to McDonald's, BK history has been formed by efforts to continuously evolve to meet the demands and desires of their customers, and the attempt to increase sales and market share. Their menu has seen additions such as fish and chicken sandwiches, an entire breakfast menu, chicken tenders and other side items, desserts, healthy choices such as salads, and other options that give their customers a broader selection.

In 1975 BK began catering to motorists on the go by offering drive-thru window service, and international expansion began in 1963 when they opened a restaurant in Puerto Rico. This expansion would eventually lead to franchises in 73 different countries so far.

BK comes in second only to McDonald's for number of hamburgers sold, and many people will argue that they actually serve a better tasting product. The company has come a long way since its inception in Florida, and in the highly competitive market of fast food, they are more than holding their own.

A-1 Melt Burger #BurgerWorld

A burger patty that fits for sandwich bread. You can use white, rye bread or the ordinary bun. You can make your own choice of toppings, if you like.

Ingredients:

6 tablespoons butter
2 slices rye bread
4 slices cheese, torn into large pieces
4 slices Swiss cheese, torn into large pieces
Kosher salt
Freshly ground black pepper
1/2 pound freshly ground chuck, formed into two 4-ounce patties, roughly the size and shape of 1 slice bread
1 large onion, split in half, sliced thin from pole to pole (about 2 cups)
1/2 cup water

Procedures:

1.) Melt 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat until foaming. Add two slices bread and swirl around pan using hand or spatula. Cook, swirling occasionally until pale golden brown, about 3 minutes. Transfer to cutting board cooked-side up. Divide American cheese evenly between slices, layering them in the center and leaving a 1/4-inch gap around the edges.

2.) Repeat step 1 with remaining bread slices and Swiss cheese.

3.) Season hamburger patties on both sides with salt and pepper. Return skillet to heat to high and melt 1 tablespoon butter in skillet until light brown. Swirl to coat bottom of skillet and add both burger patties. Cook without moving until dark brown crust forms on first side, about 1 1/2 minutes, reducing heat to medium if butter begins to burn or smoke excessively. Flip burgers using spatula and cook on second side without moving until crust develops, 1 1/2 minutes longer.

4.) Transfer burger patties to plate and reduce heat to medium. Add onions, 1 tablespoon butter, and 2 tablespoons water to skillet. Season with salt and pepper. Cook, stirring constantly and scraping up browned bits from bottom of skillet until water evaporates and onions start to fry and leave brown residue on bottom of pan. Add another two tablespoons water and continue to cook. Repeat two more times until water is used up and onions are soft and deep golden brown. Add collected juices from meat plate to onions and continue to cook for 30 seconds. Onions should be moist, but not dripping.

5.) Divide onion mixture evenly between cheese-topped toast slices. Add burger patties to slices with cheese and close sandwiches.

6.) Add 1 tablespoon butter to skillet. Return to medium heat and cook until butter melts. Sprinkle with salt. Swirl to coat pan and add sandwiches. Cook, swirling sandwiches around pan frequently until deep golden brown on bottom, about 5 minutes. Remove sandwiches from skillet, melt remaining tablespoon butter in pan and sprinkle with salt. Return sandwiches to skillet and cook, swirling frequently until second side is golden brown and cheese is melted. Serve immediately. Makes 2

How to Make Perfect Burger Meat Patties #BurgerWorld

How to Make Perfect Burger Meat Patties #BurgerWorld

Making your homemade burger patties really help you differentiate the taste of burgers. People around the world made their own burger patties to enhance their knowledge about making burgers.

Ingredients:

•6 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
•5 ounces beef brisket, trimmed of gristle, and cut into 1-inch cubes
•12 ounces oxtail, fat and meat carefully removed from bone and trimmed of silver skin, bones discarded or reserved for another use (about 5 ounces of combined meat and fat)

Procedures:

1. Procedure (Meat Grinder): Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

2. Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible.

3. Procedure (Food Processor): Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.

4. Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate until ready to use.

5. Makes 1 pound of burger meat

Food Handler Training Certificate – Health And Safety Come First #BurgerWorld

Food Handler Training Certificate – Health And Safety Come First #BurgerWorld

When we sit down to eat at a restaurant, the last topic on most of our minds is food safety. However, there is little doubt that the large numbers of food-borne illness incidents which have made headlines in recent years have given many of us pause to consider this very subject – unpleasant though it may be. The fact is that food poisoning from contamination occurs quite frequently in many establishments, and many cases fly under the proverbial “radar” since a connection to a particular restaurant cannot be proven.

Local media have picked up on this problem, and many nightly news programs now feature segments which highlight eating establishments that failed the health inspection tests for one reason or another. This leads to not only negative publicity, but also embarrassment that can translate into lost revenue for the restaurant that fails the inspection. This has led many companies to require a food handler training certificate for employees.

Food Handler Training Certificate – Essential and Easy

Earning a food handler training certificate offers many benefits to the employee. For example, the training carries over from job to job, so the certificate can give an edge over the competition for future employment opportunities. Employers and managers like the peace of mind that comes from the knowledge that their employees are following the proper procedures and protocol to ensure that all safety precautions are being taken with regard to food service.

Food Handler Training Certificate – Basics

Although the training program covers the basics, such as washing hands thoroughly after using the restroom or handling raw meat or fish, it also teaches helpful topics such as temperature guidelines, which foods are considered to be “hazardous,” and how to safely receive food. The course will even provide training in healthy business practices, how to buy canned food, and employee guidelines such as how to wear hair and jewelry when preparing food.

Barwize, Inc. is proud to announce that it is now offering training for the food service training certificate. Barwize, which has made a name for itself in the realm of vendor alcohol training, has expanded its curriculum to include food training for handlers, managers, and anyone working in the food service industry. The training is done online, and gives real-time monitoring of trainees to keep managers and establishment owners updated on progress.

Source: Angela Bell is an independent consultant who writes articles about food and alcohol training as well as a variety of other topics for http://www.barwize.com. For more information on the many training program options available with Barwize, Inc.. Visit ARTICLE ONLINE DIRECTORY.