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PROGRAMME 7: TEXAS

BACKGROUND

Experts

Hayley and Lauren were mentored by Texan cattle rancher Nick Cole, and their cooking was judged by Tiffany, President of the Texan Beef Association.

Burgers

Hamburgers were first served in the USA, and Americans now wolf down 58 billion of them a year. The origins of one of the world's favourite fast foods are obscure. There's no ham in a hamburger, and the word literally means a person who comes from the German city of Hamburg. Maybe German immigrants to the USA brought the idea of putting a grilled meat patty into a sandwich with them. No one's quite sure whether the first burger bar to open up was in Connecticut, Wisconsin or Texas, but the burger really began its meteoric rise to popularity in 1955, when the first McDonald's franchise opened in Illinois. The chain grew and grew, going global in 1967, and now many other major chains, like Burger King, are also widespread.

If you fancy a change from the original beef, you can sample burgers made of numerous other meats, including chicken, pork, lamb, and more exotic types like venison and ostrich. There are also fish burgers and veggie burgers, but the basic formula is always the same – a tasty, grilled patty sandwiched in a bun, served with salad, garnishes and French fries.

Many of the burgers we buy from supermarkets, low-grade fast food outlets and street stalls are far from healthy, and can be heavily salted and made from poor-quality, fatty meat. In 2005, the British Heart Foundation launched a series of posters showing the kinds of ingredients commonly found in burgers and other fast foods, including bones, gristle and fat.

For the healthiest choice, choose a burger that's made from 100% good quality meat and is grilled or barbecued rather than fried. Go easy on the fried onions and sugar-laden relishes, and pile on more salad. If you must have fries, thick ones are a healthier option than matchstick-thin, because there's less surface area in a portion to soak up the fat.