Fire up the grill

Roz Crow­ley

Irish Examiner - Feelgood - - Food -

THE most di­vi­sive of all sur­veys we have ever done, who knew that burg­ers could be con­tro­ver­sial? Six tasters had at least six dif­fer­ent opin­ions and were hard to please. We tasted with­out flavour­ing, grilling many burg­ers to whit­tle them down to our fi­nal Top 8.

None re­ally jumped out for su­per sta­tus, but those in the fi­nal se­lec­tion de­served to be there. Per­haps burg­ers from trusted butch­ers still are the best (as we have found in the past).

This time we bought mainly in su­per­mar­kets, but did not try any frozen burg­ers, as ex­pe­ri­ence has shown that they are not half as good as fresh. Burg­ers have a de­cent amount of pro­tein so are good to sat­isfy hunger, es­pe­cially when frol­ick­ing out of doors. We were pleas­antly sur­prised that they were not over-salted, and while a few had some form of sugar, it was low.

As for burger buns, the qual­ity is gen­er­ally poor, so I rec­om­mend us­ing slices of sour­dough bread (many bak­ers will slice them on re­quest). Al­low the slices to dry lightly in the sun for a light crunch. If you can get fresh Water­ford blaas, lucky you.

There are plenty of de­li­cious chut­neys, mus­tards and may­on­naises avail­able — I like to spread the bread with mayo and mus­tard, layer with crisp let­tuce, chopped spring onion and a large slice of tomato, next the burger with a dol­lop of chut­ney and fin­ish with a slice of bread. La dolce vita!

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