Rachel Khoo’s star-span­gled burger brioches

Evening Standard - West End Final Extra - ES Magazine - - Weekending - Edited by Lotte Jeffs

Since Lon­don­ers started tak­ing their burg­ers as se­ri­ously as the Amer­i­cans do, dis­cern­ing burger lovers have come out of the wood­work to judge ev­ery com­po­nent from buns to pick­les, pat­ties to cheeses. For me, the best burger buns are made from an en­riched dough, soft and ab­sorbent enough to soak up all the juices. A per­fect Fourth of July treat.

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