Burger 101

The Bread:

We start with a pillowy soft potato bun that is rich and buttery all in one. You could use my homemade Potato Bun recipe or get them from the store. Further, if you can’t find potato buns, you can use brioche buns or any burger buns available. If they are fresh I love them as they are with some sesame seeds or onion seeds on top but if they are a day or two old id prefer toasting them a little. 

The Meat:

This is a smash/cheese burger style recipe that is perfect on its own but even better with some add ons. Hence we are using beef mince to make these patties. I also use minced bacon to add some more flavor, texture and juiciness to the burger once cooked. If you are using good quality meat you do not need anything more Thant salt and black pepper to season the patties. I like a ratio 80-20 for my burgers. 80% is the meat (ideally chuck, brisket are good options) and 20% fat (either in the form of fatty meat or the addition of fatty cold cuts like bacon which render well once heated). I prefer cooking the patties to a medium doneness but that depends on the people you are serving. 

The Cheese:

There is no doubt that using a good American slice has one of the best melting qualities for a burger but when it comes to flavor there are a few additions that make all the difference. Ive used sliced gruyere but you could use mature cheddar, swiss cheese, monetary jack, provolone, gouda all work well. 

The Add ons: 

These recipes works best with crunchy cold lettuce, either a lettuce gem, ice berg or even romaine lettuce works fine. I’ve also used sliced tomatoes and freshly sliced red onions for a pungent hit. 

The Burger Sauce:

This sauce is so good, it works on anything and everything. Just your regular pantry condiments put together in a bowl to make the perfect sauce with your burger. It is filled with tomato ketchup, mustard, mayo, pickles, pickle juice, bbq sauce, garlic powder, paprika powder, black pepper powder ad love.