Burg­ers can bring bliss

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - Janita Singh

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

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