Celebrate the indulgence of an American hamburger with flavorful regional variations

Anyone who knows me can attest to my love of fancy, expensive foods. I love spending hours planning and preparing complicated dishes. The comical thing is, by the time I am done tasting something a million times to make sure it is nearly perfect, I don’t want to eat it. I do really enjoy experiencing others enjoying food that I have lovingly prepared.

What I really enjoy is a simple yet perfectly cooked smash burger, especially the regional variations that add fun and familiar flavors to this American favorite.

George Motz, an American hamburger enthusiast and author, wrote a book titled “Hamburger America.” He also has several social media videos, often a collaboration with other food enthusiasts or chefs, celebrating the wide variety of regional burgers from every corner of our country. I have been following him for years as I enjoy his excitement about all things hamburger.

One of the classes I teach for the culinary program at Lincoln Land Community College is in our public restaurant, Bistro Verde. The students in my class get a real-time experience of preparing delicious foods for the public. Last semester we tried a fun experiment with the burger on the menu. We changed it each week to a regional American burger. It was a huge success. The students had a great time learning and cooking these fun variations. In a couple of weeks, we will be starting the menu with the regional burgers again. The student-led restaurant is open for lunch, 11 a.m. to 1 p.m., Tuesday through Thursday, from March 21 to April 20.

We will be making a couple of my personal favorites, including the Carolina burger, a double cheeseburger with coleslaw and chili; the Oklahoma burger, a double cheeseburger with shaved onions smashed into the burger that caramelizes so wonderfully: the Flapper, which is a variation of the cheese-filled Juicy Lucy, all the hamburger is smashed into a giant burger then covered with cheese and folded in on itself; and the Luther Burger from Georgia, a double cheeseburger between two Krispy Kreme glazed donuts. We use pepper jack cheese and a strawberry mayo for this one.

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The key to a great smash burger is quality fresh ground beef. Buy it from a local place that grinds fresh daily, or if you have the means, grind your own blend. Use a heavy pan, cast iron is great, which holds heat better and gives that great seared exterior to the burger. If possible, use a burger press or heavy spatula to smash the burger which ensures that great sear. For the bun, use something soft but well-made. Don’t use too many toppings as it just overcomplicates it and takes away from the simple greatness of a well-made burger.

Luther Burger

*8 ounces ground beef

*2 slices pepper jack cheese

*2 Krispy Kreme glazed donuts

*1 tablespoon mayonnaise

*1/4 teaspoon strawberry preserves

*1 leaf of lettuce

*1-2 tomato slices

*Salt and pepper

1. Pre-heat cast iron pan to medium/high, pan might smoke just a little.

2. Roll the ground beef into two equal 4 ounce balls.

3. Place the ground beef balls carefully onto the cast iron.

4. Place a piece of aluminum foil onto the ball and then press the top of the foil flat onto the ground beef ball. The thinner the better and move quickly. Repeat on the other ball.

5. Remove the foil carefully, then season each patty with salt and pepper.

6. After 60 seconds, turn the burger, making sure to carefully release the patty if it sticks a little.

7. Top each patty with a slice of cheese. Cook the burger for another 60-90 seconds, or until desired doneness.

8. Mix the mayo and strawberry together and smear onto one side of each of the donuts.

9. Place lettuce and tomato on top of the “bottom” donut.

10. Stack the two patties, then place on top of the lettuce and tomato. Top with the other donut.

11. Enjoy!

Lincoln Land Community College offers credit programs in culinary arts, hospitality management, baking/pastry, and value-added local food, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.

Joshua Dineen is the chef specialist at Lincoln Land Community College.

This article originally appeared on State Journal-Register: Regional burgers will return to the Lincoln Land's Bistro Verde menu