This is serious stuff. A bad burger is a thing to be despised. A bad burger is a pointless, fattening, greasy glorified hot sandwich . A great burger is worth the extra calories, it is gloriously juicy, full of flavour, sweet, tangy, salty, meaty, crispy and soft all at once. A good burger should make any carnivore melt at the sight of it and salivate at the slightest whiff.
But what makes the perfect burger? The answer is actually….there is no answer, it’s all down to personnel taste.
I hope we can all agree it starts with good quality beef, good enough that you can serve the burger slightly pink inside. The burger bun must be toasted and if you’re going to have a burger you might as well have melted cheese and crispy bacon.
Now it gets complicated, fried onions or raw? I like finely sliced raw onions and rocket salad, not the classic iceberg. I like some mayonaise on the bottom – but no tomato (I know it’s controversial, but I think it can make the whole thing a bit wet and soggy).
Moving on, I like a mix of spicy burger relish and a bit of ketchup and then the all important gherkins. To me the gherkin elevates a good burger to a great burger. It adds an unmistakable twang, an edgy sour/sweet note that cuts through the salty cheese and the rich meet. A burger without a gherkin is to me like chips without salt and vinegar or a scone without jam and clotted cream – unthinkable.
Pair this mighty beast of a burger with home cooked chips, a side salad and perhaps some onion rings and you’ve got – no not just a heart-attack on a plate – but a meal fit for a king.