Building a Better Burger

Chemistry ConnectionsEpisode #10  Welcome to Chemistry Connections, my name is Finnian Mayer and I am your host for episode #10 called Building a better burger. today I will be discussing how chemistry can be used to create the best possible burger. Segment 1: Introduction to BurgersOne of the quintessential fast food items, the burger has transcended its humble origins to become an absolute staple in the food scene, being served everywhere from McDonalds to Michelin starred restaurants. And while almost every burger shares a similar base of characteristics, having a top and bottom bun with a beef, chicken, or vegetable based patty in the middle, burgers are the ultimate customizable food, with choices that can be made on every inch of the burger, creating a unique experience tailored to an individual's tastes and preferences. While I will certainly not claim to make the best burger in the world, nor even the best burger I have ever had, I have come up with a recipe which I believe that I, and hopefully others, will thoroughly enjoy. I have always been a fan of spicy food, so my burger will have homemade mayonnaise flavored with calabrian chillies ( a pickled italian chili) and black pepper. To balance the spiciness and richness of the mayo, I will also add a tangy slaw to the top of the burger. The burger itself will be made of dry-aged ground brisket, while the bun will be a toasted brioche roll. Segment 2: The Chemistry Behind BurgersMayo: In order to get the best and most flavorful Mayonnaise, it is best to make your own. And, although it might initially seem like a difficult food to create, it is really only two ingredients which come together in a simple emulsion. An emulsion occurs when two normally immiscible substances, such as oil and egg yolk, see a reduction in their surface tension allowing the substances to mix. In cooking, emulsions require agitation, such as why oil and vinegar dressing must be shaken to mix it into a homogeneous substance. For mayonnaise, the oil must be added drop by drop to the egg yolk so as to slowly decrease the egg yolk’s surface tension and gradually begin the emulsion. After every drop, vigorous whisking is needed. Once the emulsion begins, the oil can be added much more quickly. Slaw: Another key aspect of a burger is the slaw which tops the burger itself, made up predominantly of acid (rice wine vinegar and lemon juice) and vegetales (cabbage and radishes) and fruit (pineapple). Even though it wouldn’t really be possible in the first place, a burger topped with only acid would be too strong and ruin the taste of the burger. Topping a burger with raw cabbage would also not achieve a desirable effect, as it would be too plain and alkaline, having no...