5 Tips That Will Help You Make The Perfect Burger

A homemade juicy burger full of flavours, that doesn’t fall apart – I drooled writing this! 

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Here are 5 tips to the perfect burger:

No. 1 – The patty 

The most important part of the burger is the patty. When making the patty, I tend to mix a little bit of ground beef mixed with a little bit of chunk and I tend to add an egg to the mix, in order for it to stick better. I recommend you leave it in the fridge for an hour or two so that it can hold together well especially if you are going to char grill your burger. Don’t forget to season it with spices that you like, the best part about homemade patty you can get very creative with them. For instance, with my patty, I added chilli paste to the blend to give me that spicy hit I love. 

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No. 2 – The Bun 

Many people blame their falling apart, burger, on the bad quality bread. I’m sorry to tell you that bread has little to no effect. It is all about how you assemble your burger. I love adding some butter on my buns and grilling them. This gives the burger a crunch and makes it juicier but make sure when you grill your buns, don’t overdo it. The sides can be dark gold/brownish and the centre almost untouched.  

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No. 3 – The dressing 

More dressing equals more soggy puns equals more falling apart burgers. Don’t add except a tablespoon of homemade dressing to your burger. For my dressing, I go for this classic combination – 1 tsp of sriracha sauce, 1 tsp of mayonnaise and 1 tsp of dijon mustard. I mix them together in a separate bowl and I spread a tablespoon of them on my bun. 

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No. 4 – The extra elements 

Veggies and pickles! No burger is complete without these elements. Again don’t overdo it. The extra elements should be proportional to your patty size. The way I measure it is if I have a palm-size patty (roughly) then a handful of veggies is enough. In my burger, I tend to add spinach, lettuce (1 piece), caramelised onion and pickled cabbage (for that extra kick). 

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No. 5 – The assembling

This is the most important tip so pay close attention. After grilling the buns and while the burger is still getting grilled add a tablespoon of your dressing then add your veggies then add your pickles and lastly your burger and caramelized onions. The reason I do it in the order is, firstly, the bottom half of the bun is always stronger than the top so can withstand and hold together the watery elements better. Secondly, you want to serve your patty hot so it is the last thing you add.  

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Bonus:

The sides of that perfect burger have to be delicious as well so I opt for homemade roasted potato. I simply chop some potatoes without peeling the skin and I season them with rosemary, potato spices and sea salt. I then drizzle them with olive oil and I bake them for 20 minutes. 

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Furthermore, to balance all that saltiness you need to have a sour with a hint of sweetness salad so I chop up some arugula, some kale. I then add some diced beetroot, tomatoes and season them with lemon and sumac. 

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This creates a perfect meal that is complete with all aspect and very tasty I hope you enjoyed these tips! 

Until next time, crave the dish…

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