Burger part 10

It’s all about the baste

It is essential to have a little bit of smoke on the beef patty when grilling, this is why it is essential to use a charcoal grill with open flames, the juices and fat run off onto the exposed coals causing puffs of smoke that is essential in creating a taste profile that is true. So, is it all about baste? Or can we leave it off completely? In the past we have always added a little basting. Our thinking was based on trying add an extra dimension and the rest based on nostalgia of when we were young and we frequented our favourite burger shop. What we were ultimately after was an umami burst to lift everything. What we ended up with, was a dirty grill!

We found that the basting we used, almost like a monkey gland sauce would burn almost caramelise slightly which in its own is pleasant…..but to sweet.

We have always said that we do not garnish imperfection, putting a basting on the patty is in a way hiding perfection. We need to steer clear of adding sugar, it messes with the brain. The tomato chutney is sweet, caramelised onion is sweet and so is the basting.

So just like that, it was gone. But it has still left a void. So now Sven is working on a more savoury approach juts short of emptying a bottle of soya over the burger. Perhaps the answer lies with caramelised onions.

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