How To Make the Perfect Burger

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How To Make the Perfect Burger It’s almost laughable to say that burgers are trendy. Trendy is a cute skirt with a cute pair of wedges, not a burger made with Kobe beef and topped with mango pineapple salsa. Or so people think. I personally find burgers to be far more cool and trendy than any fashion statement. Shoes and clothes come and go, but the memory of a good burger? That, my friends, can last a lifetime.

The perfect burger can be seen as a figment of the imagination - a burger is only as perfect as the ingredients that make up the burger as a whole, meaning that every element of the burger needs to be absolutely perfect. The traditional burger, with onion, lettuce, tomato, ketchup and mustard, is a familiar and safe staple, but to me, that is not burger perfection. That perfection is reached only when each flavor that I could possibly desire has been involved, and is complemented by everything other flavor. It is a difficult math equation that I plan to solve.

In order to conquer a burger, it must be broken down into pieces. A burger can’t just be thrown together without some thought, care and creativity. In order to make this perfect burger, I will break it down by the most important elements: Bun, Meat, Cheese, Vegetable Toppings, Premium Toppings, and Condiments.

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  • As an Aussie I'm obliged to say that a burger without beetroot isn't quite right. Every Aussie reading this will nod their head in agreement, while I reckon the rest of you you will scratching your head and exclaiming what the...? Try it - a well made pickled beetroot is delish on a burger. Let me further add that for a burger to be kosher (well, not technically) the onion must be some variety of being fried - fresh doesn't cut it. And the bun must be lightly toasted, and anything but the spongy types the chains serve up.

    May 21, 2012 at 9:46 PM

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