OPPOSITE PAGE : BOB HODSON PHOTOGRAPHY ; THIS PAGE : KAILEE WALTERS
While the birth of the hamburger remains unclear , several iterations through history have led to the burger as we know it today . In first century Rome , some ate minced-meat flavored with pepper , crushed nuts , wine and garum ( a fish sauce ). And the 13th century Mongols were known for eating thick slabs of beef tucked under their horse saddles and tenderized by a day of riding .
Some claim the hamburger was invented in Hamburg , Germany . A mid-1700s cookbook titled “ The Art of Cookery Made Plain and Easy ” by Hannah Glasse included a recipe for “ Hamburgh sausages ” served on toast . And a dish called “ rundstück warm ,” a meat patty on bread , was popular in Germany by 1869 .
It ’ s believed that immigrants brought the idea with them to the United States . Here , beef between bread popped up at a few local fairs in New York and Wisconsin in 1885 . However , the U . S . Library of Congress touts Louis Lassen of New Haven , Connecticut , with creating the first burger ( between two slices of toast ) in 1900 .
At some point , other toppings were added . The most popular , no doubt , is cheese . In fact , the cheeseburger is one of the most recognizable culinary creations in the country . Many food historians believe it was a California invention dating back to the mid-1920s , adding it to the long list of delicious contributions to the world from the Golden State .
At first glance , the recipe and format seem simple enough : meat topped with cheese , further topped with vegetables and condiments and placed in a bun . However , to say that this is the only way to make a cheeseburger would be like saying that art can only be made one way . The fact is , the cheeseburger is just a template — yes , the classic preparation is an icon , but it ’ s also a base for chefs to modify for their own unique iterations . And several tasty options can be found in Laguna Beach .
Above : The Ahba Burger boasts a double patty , cheese and caramelized onions . Opposite page : Reunion Kitchen & Drink ’ s Veggie Burger , topped with garlic aioli , avocado , Swiss cheese , crispy onions and tomato
BUILDING A BETTER BURGER When working with any recipe , it is vital that the best ingredients are used . In terms of great burgers , this means that nothing can be taken for granted — the meat must be great , the cheese delicious , vegetables fresh and so on . Laguna Beach chefs understand this and then some . Take Ahba in south Laguna , where the team has created a beautiful burger , taking care to not overlook a single component and adding just enough creative extras to help it stand out from the pack .
“ Our burger is a double patty wagyu grind — a little bit of short rib , some brisket — it has a really nice fat ratio , so we start with a great product ,” says Ahba chef / owner Nick Bennett . “ We ’ re cooking it on a ripping hot plancha , then finishing with some heat from Fresno chiles , house-brined pickles and a saucy spread . The caramelized onions and super melty cheese really make the bun almost a part of the other components . We really try to make it all one unit so it sort of melts in your mouth with a little bit of everything in each bite .”
Lumberyard takes burgers to the next level with its half-pound Angus chuck patty topped with not only blue cheese but also caramelized onions , avocado and bacon . Reunion Kitchen & Drink offers up the
LAGUNA BEACH MAGAZINE 49