Summer Feasting with the King of Creams: Elevate Your Burger Game

Third in a Series for National Hamburger Month

There are many reasons hamburgers are so popular. Let’s start with their versatility. Hamburgers can be customized to suit individual preferences. From the type of meat to the choice of toppings, there are endless variations to suit different tastes and dietary restrictions.

 

Hamburgers are also convenient to eat on the go, making them a popular choice for busy individuals and families. They can be easily ordered at fast-food restaurants, food trucks, diners, and even upscale eateries, providing a quick and satisfying meal option.

 

Burgers are famously associated with comfort food. They evoke feelings of nostalgia and familiarity. Many of us have fond memories of enjoying hamburgers at backyard barbecues or at family gatherings and social events.

 

The ability to customize hamburgers according to personal preferences appeals to a wide range of tastes and dietary restrictions. Whether someone prefers a classic cheeseburger or a gourmet creation with exotic toppings, hamburgers offer endless possibilities for expressive experimentation. And to a certain extent that is what this series of hamburger features is about, introducing you to new possibilities for your own culinary creativity. 

 

This week we reached out to Courtland Powe, owner of The King of Creams, who started out with an ice cream food truck on the streets of Duluth. Today The King of Creams is a locally owned family business now housed in two locations, in the Central Hillside as well as Hermantown.

 

The Reader: What do you believe are the essential ingredients for a perfect hamburger patty?
Courtland Powe: Good cuts that have been ground to a fine texture with plenty of fat, a hot cooking surface and quality seasoning.

The Reader: Can you share any tips for selecting the best cuts of meat for hamburger patties?

CP: Look for cuts like chuck/brisket, chuck/brisket/short rib etc. For cost effectiveness as well as good flavor, we use a good quality chuck at a ratio of 80% muscle to 20% fat.

 

The Reader: What cooking techniques do you use to ensure juicy and flavorful hamburgers?

CP: Our cooking technique starts with a well-formed tightly packed meat ball. Some people argue that you want your meat ball loosely packed. We disagree. Once that meatball is formed it gets smashed on a hot flat top griddle where a nice sear is made allowing the juices from the meat to stay in the center where it belongs. We only season one side of the patty as well to give a nice balance of seasoning to meat. 

 

The Reader: Do you have any special seasoning blends or marinades that you like to use for hamburgers?
CP: Yes. It’s proprietary but it consists of things like salt, onion powder, garlic powder etc. There is a special ingredient that a few people have been able to pick out since we've been in business but we neither confirm nor deny it when they do.

 

Joshua Tran flipping burgers at the Hermantown location.

The Reader: How do you achieve the ideal balance of toppings and condiments to complement the burger patty?
CP: Everyone likes different things in terms of toppings which is why we have chosen to offer a build your own model of burger. Personally, I prefer fried onions, sauteed mushrooms, fresh kosher dill pickles that must be refrigerated and a slice or two of tomato. 

 

The Reader: Are there any unconventional ingredients or flavor combinations that you've experimented with in hamburger recipes?

CP: Years ago we had a food truck at the Blueberry Festival in Ely, MN. In the spirit of the festival, we ground fresh wild blueberries into the meat and hand smashed the burgers on our flat top grill. It never really picked up for us there, but the blueberry flavor was very subtle and it added a lot of delicious moisture to the patty. I have contemplated adding that to the menu at our brick-and-mortar locations because its different, but who knows if people would respond.

The Reader: Can you share your preferred method for cooking hamburgers (grilling, pan-frying, broiling, etc.) and why you prefer it?
CP: Our preferred method of cooking burgers is a perfectly seared, hand smashed burger on a nice hot flat top griddle. The flavor is unadulterated by smoke and fumes and the true flavor of the meat is allowed to shine this way. The shape of the patty tends to be more consistent this way as well and doesn’t tend to shrink into a hockey puck if you will.

The Reader: How do you ensure consistency in flavor and quality when cooking hamburgers in a restaurant setting?
CP: To ensure consistency, we weigh out every single patty and form them by hand into a meat ball. Of course this means we use high quality, fresh ground chuck. Once that meatball is formed and you place your order at the counter, we then place that perfectly formed ball on the flat top and smash it down to about 1/4" thick. Once it’s ready it gets seasoned and then scraped off the grill and flipped until the clear juices start to rise. We do this with every single burger we make and everyone is trained to do it the exact same way. Nothing sits in a warmer and it ensures a fresh high-quality product. It can get tricky to stay consistent when we are super busy as space is limited but we do our best.

 

The Reader: Are there any additional tips or tricks that you've learned over the years for making outstanding burgers that you can share?

CP: One tip I would say is make sure you choose your bun wisely. We sampled so many buns from so many places. We use a top-quality bakery fresh Egg Bun from Franklin Street Bakery in NE Minneapolis. It's got a subtly sweet flavor that pairs well with our seasoned patty.
 

The Reader: What are your recommendations for achieving the perfect texture and doneness in hamburger patties?
CP: Don’t overcook the burger. Get that sear and cook it only till it’s done, which is around 155-160 degrees. If you remove the patty from the heat when it’s around 150 degrees it will keep cooking and ensures you don’t overcook.

 

Burger Paradox: Unlocking the Full Potential of National Hamburger Month

What does Hamburger Heaven smell, feel and taste like? You might catch a whiff of it at Burger Paradox in Duluth's Lincoln Park District. This article is second in a series of stories I wrote this month for The Reader as we celebrate National Hamburger Month.

The origins of the hamburger can be traced back to the late 19th century, with its exact birthplace still debated among historians. Whether it was invented in New Haven, Connecticut, or Seymour, Wisconsin, there's no denying that the hamburger has become deeply ingrained in American culture. Its simple yet versatile nature has allowed it to evolve over the years, adapting to different tastes and culinary trends while retaining its status as a classic American dish.

 

This week we tracked down Dan LeFebvre, a co-owner of Burger Paradox, which opened last May in the Lincoln Park district. An offshoot of Duluth Grill, LeFebvre has been with the company since 2006. As the name implies, Burger Paradox is a unique, and tasty, addition to the Twin Ports burger scene. After grabbing a few photos for this week’s Burger Month spotlight we shared a scrumptious Smashburger and talked about the roots of Burger Paradox. 
 

The building originally housed the first Burger King in Duluth. That restaurant preceded the arrival of the Burger King franchise which granted him the right to keep the name as well as expand it. A Mediterranean restaurant eventually replaced the Burger King here which then yielded to the familiar Mitch’s, a classic dive bar/burger joint.

 

Once the pandemic was in the rear-view mirror, the owners of Duluth Grill, Corktown and OMC saw the former Mitch’s as an opportunity to expand. Casting about for a name, they settled on Burger Paradox because of its hybrid character, a dive bar with class. Their mission: good food, good service and a clean environment.

 

For National Hamburger Month LeFebvre dished up these suggestions for creating your own memorable burger experience.

 

The Reader: What do you believe are the essential ingredients for a perfect hamburger patty?

Dan LeFebvre: I believe simplicity is best. Finding the right purveyors with clean ingredients. 

 

The Reader: Can you share any tips for selecting the best cuts of meat for hamburger patties?

DL: We like to use 100 percent chuck with a 75/25% fat ratio. Anything with a high fat content is best, chuck, brisket or short rib.

 

The Reader: What cooking techniques do you use to ensure juicy and flavorful hamburgers?
DL: We like to keep it simple with salt, pepper and garlic.

 

The Reader: Do you have any special seasoning blends or marinades that you like to use for hamburgers?
DL: More isn't better. Ensuring that each bite has each component and that the components compliment the beef rather than overtake it.

The Reader: Are there any unconventional ingredients or flavor combinations that you've experimented with in hamburger recipes?

DL: We do have an Asian style burger that we mix garlic, ginger, cilantro, sriracha, sesame beef and pork into. Those have a few toppings like carrot daikon pickles, pickled ginger, fried wontons, wasabi aioli etc.

 

The Reader: Can you share your preferred method for cooking hamburgers (grilling, pan-frying, broiling, etc.) and why you prefer it?

DL: We use flat top grills. At home I use a black stone grill to get the same result. I like them for the caramelization of the beef they provide and cooking them in its own fat. 

 

The Reader: How do you ensure consistency in flavor and quality when cooking hamburgers in a restaurant setting?

DL: We have a cook staff that only cooks burgers so they can focus on what's in front of them. The other guys in the kitchen have their own stations for toppings, fries etc.  We also invest in really high quality equipment that gives us consistent cooking and grilling. 

 

The Reader: Are there any additional tips or tricks that you've learned over the years for making outstanding burgers that you can share?

DL: When I was at Duluth Grill we had a hard time getting our burgers juicy because we were using lean grass fed beef at the time so we used to shred cheese and mix it into the beef to give us a juicy and creamy burger. That burger ended up being featured in Midwest Magazine.  

 

The Reader: What are your recommendations for achieving the perfect texture and doneness in hamburger patties?

DL: For smash burgers you want your grill set to 400 degrees, the grill needs to be dry (no oil whatsoever). Press the patty into the grill and allow to cook 75% of the way on one side to give it a caramelized crispiness, flip then cheese and remove right away so they don't overcook. The average cook time for a patty at Paradox is 3 minutes. 

 

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EdNote: You don’t have to wait till Memorial Day to fire up the grill. Gather your friends and join in the festivities as we honor the mighty hamburger throughout the month of May.

Juicy Secrets: Insider Tips from Greg Toon of Famous Dave’s for National Hamburger Month

May is National Hamburger Month. It’s a time of celebration for burger enthusiasts across the United States. Every May, this culinary holiday pays homage to one of America's most beloved comfort foods: the hamburger. From backyard barbecues to gourmet burger joints, people indulge in their favorite patties throughout the month, reveling in the diverse flavors and endless variations that this iconic dish offers. 

Here at The Reader we thought it might be fun and useful to learn a few new tricks pertaining to making burgers. To do so we decided to ask a number of local chefs to share a little knowledge and trade secrets. Who doesn't want to learn a new trick or two? 

 

Greg Toon is the franchise owner and Operations Manager of Famous Dave’s. Toon started working at Famous Dave's in 2003 as a kitchen manager, moving up to GM the following year. In 2016 he purchased the franchise which he moved to a new location in Hermantown in late 2022.

 

Without further delay, here are some tasty insights from Greg Toon, who also reminded me that it is National Barbecue Month as well.

 

The Reader: What do you believe are the essential ingredients for a perfect hamburger patty?

Greg Toon: With any cooking, better ingredients used leads to a better outcome. Meats, seasoning, even the cooking methods (Smoked, flattop grilled, char grilled, baked) can change how the product comes out.

 

The Reader: Can you share any tips for selecting the best cuts of meat for hamburger patties?

GT: The general standard for BEEF meats is that "Fat equals Flavor."  It's not always the best for us to eat, but it really gives us that flavor that we like. Most of the time in stores you see 91% lean, and that is great for browning for chilis and other casserole type items. Grilling you're looking for more of an 80/20 blend. It's going to compress tighter and hold together better on the grill. It will also provide that extra moisture that you need to keep it from drying out during cooking.

 

The Reader: What cooking techniques do you use to ensure juicy and flavorful hamburgers?

GT: When talking grilling, a high temp to sear the meat is your best option. This will lightly crust the outside of the burger and keep the juices in the middle from running out as they cook. 

 

As far as flavorings go, there are many options that you can choose. Anywhere from mixing the seasonings in prior to making the patties so they are all throughout the meats, to seasoning and letting it sit to soak into the patties before they hit the grill, or sometimes waiting till they are about to get toppings, or pulled off the grill then dusting them with rubs and seasoning. That really is the great thing about Grilling season. You can make slight changes to what you cook and find that item that you really enjoy.

 

The Reader: Do you have any special seasoning blends or marinades that you like to use for hamburgers?

GT: Your classic seasonings for most meats start with a base of salt, black pepper, and garlic, then you can bring in whichever flavor you would like to add. Sometimes that depends on what toppings you are going to use on the burger. Things like type of cheese, how spicy you like to enjoy and other toppings that would be better with an extra seasoning node added.

 

The Reader: How do you achieve the ideal balance of toppings and condiments to complement the burger patty?

GT: Again, this is all a personal preference. Cooking here in the store we have guests that prefer just a plain classic burger, then others are adding toppings left and right. Again, this is what makes it enjoyable, the personal choices you have to enjoy your meal.

 

The Reader: Are there any unconventional ingredients or flavor combinations that you've experimented with in hamburger recipes?

GT: With the internet, there really is no end to what people have posted about their favorite toppings. Fried eggs, raw eggs. root vegetables, so on and so on.  Again, personal trial and, let's face it ERROR, have been the biggest drivers of what people will try. I think we have all seen Andrew Zimmer and what he is willing to try.

 

The Reader: Can you share your preferred method for cooking hamburgers (grilling, pan-frying, broiling, etc.) and why you prefer it?

GT: Well, our (Famous Dave's)/my personal preference is grilling. That fresh charred flavor that searing heat provides, to me, gives it the classic taste and texture that many of us remember about summertime, the smoky smells, and the aromas that fill the air just get you ready for a good meal and good times with friends and family. 

 

The Reader: How do you ensure consistency in flavor and quality when cooking hamburgers in a restaurant setting?

GT: The cooking equipment. Is it in proper working order? Is it cleaned regularly so it is keeping a consistent temperature? Buying a quality product. Have a seasoning that’s made the same every time, not just tossed together with a different flavor with each use. All of these factors lead to being able to make a consistent product that keeps people coming back. 

 

The Reader: Are there any additional tips or tricks that you've learned over the years for making outstanding burgers that you can share?

GT: When cooking the burger you should only flip it ONE time. Each time you flip it, you knock out juices that are in there and it dries out.  I've seen burgers that NHL teams would be happy to use at center ice. 

 

The Reader: What are your recommendations for achieving the perfect texture and doneness in hamburger patties?

GT: The best thing we now have access to is a quick read thermometer. Every meat has a minimum temperature that needs to reach for safe consumption. Then there are temps that need to be reached for best texture and quality. Oftentimes these numbers can be quite different, 20 to 50 degrees in some cases. Spending some time understanding how this affects quality can really make all the difference. I've heard it said that cooking is a science. The longer I have worked in this business, I can really see where this adage comes from. Sometimes the smallest details during the cooking process really affect the end-product, especially the consistency of what you're trying to duplicate.

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This story originally appeared in The Reader.