How do you make the perfect burger? Everyone has their own interpretation, from the patty to the toppings and the bun, but for globetrotting chef-author Anthony Bourdain, there’s one question you should ask yourself when cooking a burger: is what I’m doing improving this classic dish?
For Bourdain, it’s all about simplicity: the right ingredients, the right condiments and an all round less is more approach – you should be able to eat that burger with one hand, with a taste of every element in each bite, without half of it ending up on your clothes.
So, a classic potato bun, good quality well ground beef and preferably processed meltable cheese. Maybe lettuce and tomato, ketchup and at a push, a slice of bacon, but that’s it. Everything else is just superfluous and makes wolfing down a delicious burger more difficult than it has to be.
We agree – there's nothing worse as a diner than a burger arriving and having to spend time working out how you're going to eat it.