Layers and layers of goodness is what we wanted, this is where it becomes critical. As the patty is simple, the rest will make it superb! What sauces, what cheese, sesame or no sesame, gherkins, mayo, chutney, basting, what lettuce?
Lets start with the cheese should it be melted or not? This is something we are still working on as we have some conflict in the kitchen as to what it should be, personally it must just start to melt. The cheese must be real cheese and it must have loads of flavour. So we have selected a Healeys cheddar, 6 months. Every now and then we have something a little younger.
Then the fresh salad stuff a burger just does not taste good without it, helps hide the guilt, tomato slices and crispy iceberg lettuce is a must. We are still toiling with the idea of adding a mayonnaise.
Then the burger basting, the recipe we use is slightly sweet, with a good sour and spice component. It is essential that the basting is used while the burger is being flame grilled. Something about smokey basting sauces on a burger.
For the chutney we use a tomato, once again with some sweet and sour spice notes. I suppose it is not essential to have both a basting and a chutney. But for us it is part of the whole experience and layers of flavours.
What about the pickles? We make our own pickled cucumber, initially we pickled the cucumber whole, but more recently we slice cucumber and lightly salt them before it goes into the vinegar solution.
Lastly caramalised fried onions, this is a must and there is no substitute. Sliced onions slowly fried until golden and caramelised.