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Like fine wine I don't think there is the 'perfect burger', there's too many variations of flavours, ingredients and technique. But, like fine wine, there are exceptional burgers. The ones you talk fondly, even brag about with colleagues. That give you a certain satisfaction that you can't get from any other dining experience.
That is the purpose of this blog. My quest to create an exceptional restaurant quality home made burger. Along the way I get to eat them all, bonus!
The Burger: 150gm beef pattie, damper bun, tasty cheese, baby cos lettuce, tomato, tomato sauce and bread and butter cucumbers in mayo.
Verdict: Consistent flavours, flawed execution. Trying leaner mince in the pattie meant less juice overload but also a reduction in flavour. This could also have been from creating a pattie that was too thick and having to cook it much longer (cooking the flavour out of it). Damper bun held up better with the new pattie but it needs to go, need a more robust bun. The rest of the ingredients complimented the burger nicely again. Think I would like to try some punchier sauces and mayos for a distinctive flavour.