What balances the perfect burger?  First of all don’t over spice the hamburger. Hamburger has a very distinct flavour. A small amount of seasoning is all that is required just enough to salivate but not too much. Don’t change the star of The Perfect Burger, compliment it.  The burger should be cooked perfectly, not overcooked and not undercooked! Have you ever watched a cook press down on a burger when grilling?  It is the first mistake to make when grilling any protein, JUST DON’T press it. Those juices are the golden component to any protein. If you don’t know how to do a pressure test then use your thermometer (in Canada the threshold is between 160 – 170 degrees). Always be food safe.

Fresh ingredients are crucial!  The garden variety burger will have fresh leaf lettuce, slices of tomato, onion, shavings of cheddar or mozzarella cheese and a very fresh and soft bun. if you toast the bun or set it on the grill for marking, do not burn it!

Condiment toppings could be mustard or pickle relish, maybe a Sriracha or Chipotle mayo for a bit of heat, or maybe a signature mayo. Are you hungry yet? If so, the recipe will be successful.

When I look through a menu when eating out, I look for the description of the burgers, and often it is my go-to entrée.  I like a good burger without the gimmicks. Now I am hungry…