Fire up the grill
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!