The Ultimate Hamburger: Expand your skills or learn something new through cooking methods, information, recipes and tips.
Hamburgers are the ideal barbecue treat. There is technique in making and building a profoundly good burger and you’ll find it below and on page 115. But be warned: we are making a purist’s burger, keeping the seasoning simple and the sides complex.
Keep the meat refrigerated until ready to cook. Gently form the patties with your hands then liberally season with salt and pepper. If you season ahead of time it dissolves the proteins making a tighter texture and drier taste.
Brioche buns or milk buns absorb the juices and become part of the eating experience. Grill lightly for a minute or two.
For the creamy crowd, flavoured mayo works well. See page 115 for easy mayo hacks.
Cheddar is the Number One cheese but try some others like Comte, which is nutty, or bleu, which is a perfect foil for juicy meat.
Make it yourself (recipe at foodanddrink.ca) or buy an artisanal brand. Regular bottled ketchup is too sweet and thick.
I like a soft lettuce like Boston but for the crunchy crowd, iceberg is the winner.
Caramelized onions have a sweetness to them that matches perfectly with a hamburger (recipe on page 115). Raw onions are too strong, unless you use vidalia.
Dijon is the gold standard. See page 115 for easy flavour hacks.
Never on the burger for me as they become soggy and soft but a tomato salad on the side is a winner.