I haven’t come around to tasting all the recommended burgers, partly because I don’t review food as a profession ( although I wish I did) and partly because although I LOVE me some burgers, for me, burgers come with a certain mood, usually when I’m famished after a long night of partying.
I picked up a couple of freshly ground meat patties while doing some grocery shopping the other day and decided to put my money where my mouth is. So this may not be the best burger in town, but it’s as close as it gets to the real thing. Here are some five great tips for making a nice classic burger at home.
Step #1 The Right Bun
It’s gotta be fresh, none of that pre-packed nonsense, rather puffy single buns you can buy from a bakery. Whip-up some low-fat easy spread butter and give’em a nice crispy toastiness in the oven.
Step #2 High Heat
We all yearn for a juicy burger. That means no overcooking but not too much pinkness either- this isn’t a filet after all. So you have to cook your patties on high heat to ensure most of the juices stay inside. I like to pan-fry mine in some healthy 100% virgin olive oil.
Step # 3 Keep It Fresh
I can’t stand the sogginess of a veggie that’s been in the fridge for a week. So if you wanna make this process worthwhile you have to add only the freshest of ingredients. My favorites are iceberg lettuce, tomatoes and red onions.
Step #4 Real Cheddar Cheese and Caramelized Onions
If you’re gonna waste all your efforts by throwing in a slice of processed cheese then I suggest you just go to McDonald’s (mmm) We have great cheeses in our grocery stores so make sure you get some of that real cheddar cheese. Minutes before you think your burger is done cooking stack some slices over the patty while its in the pan. Now grab a handful of red onions, spray in some drops of sesame oil and caramelize away.
Step#5 Stack-It Like Its Hot
Don’t underestimate the importance of placing your toppings in a strategic way,any false move and everything couldl fall apart in an instant. Also, you gotta prioritize when it comes to taste. I suggest you work with both buns separately first and then make the heavenly merge. I like mayo on my lower bun, and mustard on the upper one. The ketchup will fall right on the cheddar and patty.
And there you have it- The Best Burger In Beirut 😉 Bisoux