Burgers can bring bliss
THERE are many schools of thought about burgers.
Some see burgers as a sacred institution – the purest form of sandwich bliss. Others see a drivethrough window for a quick bite.
Whatever you fancy, chef Gareth Naar, the food manager at Ribs & Burgers in Neutral Bay, says a burger is the ultimate inhand meal, with something to suit all tastes and moods.
Even though the current trend is all about “American style” loaded burgers, Naar suggests keeping it classic, clean and simple.
“When you have a product full of double cheese, double bacon and lots of runny sauce, you lose the hero flavour of the dish (meat and bun) which is what a burger should be about,’’ he says.
Naar says a good burger is about a good protein and building everything else around it.
“In saying this, the bun is the carrier of the whole product so it is vital to hold everything together and not overfill your mouth. So soft bread that melts in your mouth is what we want.
“The sauce, seasoning and salads are there to bring out flavours or complement and complete the product.”
Meat can be anything and everything – beef, chicken, fish, duck, or pork. You can also substitute meat with a vegetable patty.
Naar says when you create a burger from scratch you should think about using classic, tried and tested flavours like bacon and cheese, a homemade patty or lamb with cheese.
“You have the freedom to do anything with a burger but at the beginning I recommend keeping it simple as it educates you on base flavours. When you understand flavours and textures, then go wild,’’ Naar adds.
“My favourite is bacon with my own (secret) patty recipe, Havarti cheese, sliced spicy pickle, lettuce, tomato and a good quality mustard and mayonnaise.” Details, go to: ribsandburgers.com
Chef and manager of Ribs & Burgers Neutral Bay, Gareth Naar. with some of the burger specialities. Picture: Virginia Young