To pickle or not to pickle?

AN OXFORD scientist has revealed that pickles are proven to improve a burger in research inspired by the new film, The Bob’s Burgers Movie.

Professor Charles Spence, a food scientist from Oxford University has released a report detailing how gherkins are a vital ingredient in the perfect hamburger.

The report considered a number of factors which affect the enjoyment of a burger, including taste, texture, and visual appeal, and concluded that each was improved by the inclusion of pickles.

It also looked at how popular they were, reporting that 51% of people choose to remove pickles from their meals. Of those, however, more than one in ten removed them because they preferred them on their own.

Those aged 18-24 are least likely to enjoy pickles, while those aged 35-54 were most likely to include them.

In fact, 38% of 35-54s considered them a “classic burger topping.”

Professor Spence said: “Pickles are undoubtedly one of the most contentious additions to a burger, with the population seemingly split right down in the middle.

“There is no right or wrong way to eat a burger, however keeping pickles inside your burger is the best way to get the full potential out of every bite.”

The report detailed how the acidic taste of pickled gherkins can compliment the umami, or savoury, taste of burgers, creating a balance of flavours.

It also noted that the crunchiness compliments the softer textures in a burger, giving a more satisfying bite, and a more satisfying sound.

Professor Spence explained: “The evidence suggests that different sensory elements all play a different role for different consumers, but ultimately keeping pickles in your burger is the best way to optimise their taste.

“Their sensory properties compliment the other burger ingredients perfectly.”

The Bob’s Burgers Movie is now in cinemas.