Burgers, Beach, Bikinis. Those three words represent summer for me. But with the bounty of barbeques that I am bound to attend, it’s all too easy to get bored of burgers. Even without a bounty of barbeques, burgers can be boring. I always try to get the most out of each burger. If I’m going to eat a burger I want it to count. A plain burger on a white roll is boring and insufficient. My burger has to be decked out. It’s gotta be more than just a hamburger. With the right add-ons it can.
Beef: Grinding your own is preferable, but most people will never do that, so buy your meat from Whole Foods. I trust their meat over that of Genuardi’s or Acme any day. Go for an 80-20 meat to fat ratio for nice, moist burgers.
Cheese: I love bleu cheese on burgers, but it’s not even worth an attempt at trying to convince people of bleu cheese’s greatness. It just wouldn’t work. As an alternative I like gruyere on a burger. It’s a good melting cheese and has a clear flavor—but one that doesn’t overwhelm. Sharp cheddar is another good one.
Bun: I can’t stand just plain white bread rolls. They’re boring and unsubstantial and I don’t like to think about just eating plain white bread. I much prefer potato rolls which have a nice flavor, and an even better cushy texture. As for crusty rolls, I like them on sandwiches but on burgers, pillowy is preferable.
Other Condiments: I love caramelized onions on a burger. They add a complex sweetness that works well with the meat and is also a nice counterpart to the cheese.
Sauce: I’m not a huge fan of ketchup on my burgers. I prefer this really simple tangy sauce that is just a combination of mayonnaise, mustard, honey and Worcestershire. It’s not gross. It’s actually quite good. Seriously, try it.
Extras: Bacon. Maybe it’s excessive, but last time I checked, bacon could do no wrong.
So if you’re going to eat a burger make it count. Break away from boring burgers and go for something more substantial