KITCHEN ESSENTIALS

Food & Drink - - TABLE OF CONTENTS - • BY LUCY WAVER­MAN PHO­TOG­RA­PHY BY ROB FIOCCA

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.

MAK­ING PAT­TIES

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.

Best Buns

Brioche buns or milk buns absorb the juices and be­come part of the eat­ing ex­pe­ri­ence. Grill lightly for a minute or two.

Mayo

For the creamy crowd, flavoured mayo works well. See page 115 for easy mayo hacks.

Cheese

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.

Ketchup

Make it your­self (recipe at foodand­drink.ca) or buy an ar­ti­sanal brand. Reg­u­lar bot­tled ketchup is too sweet and thick.

Let­tuce

I like a soft let­tuce like Bos­ton but for the crunchy crowd, ice­berg is the win­ner.

Onion

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.

Mustard

Di­jon is the gold stan­dard. See page 115 for easy flavour hacks.

Toma­toes

Never on the burger for me as they be­come soggy and soft but a tomato salad on the side is a win­ner.

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