What Makes a Good Burger
This is what makes a good burger.
Here’s a Criteria list from BurgerQuest.com , a similar site in Melbourne, AU
I’ll make some changes to meet my own, but they’ve done a pretty good job here.
|Ratio of burger to bun
Big buns are all very well, but they need to be counter-pointed by an adequate supply of meat.
|Quality of meat pattie
Flavoursome beef patties with subtle herb undertones grilled to crunchy-edged perfection are the order of the day.
|Smoky bacon goodness
Bacon should provide that smoky smoky goodness and should be well done but not crispy.
|Fresh bread, not sugar
Buns should be fresh and lightly toasted. They should have some substance to them too.
Onions should be grilled to the point of sweetness – not too soggy, not too charred.
|Texture of burger flavours
Burger texture can be difficult to define. A soggy bun with limp lettuce, wet tomato and chewy meat scores poorly.
Over-packed burgers make messy eating.
|Juicy red tomato
Tomato must not be translucent or green.
|Sauce isn’t always processed and smooth
Heinz tomato sauce is a classic, but it won’t score top points.
|Eggs, not rubber
A burger with the lot must have egg. It shouldn’t be overdone to the point of rubberyness though, nor should it
|Throw me a frickin’ bonus
This criterion is for those little extras. Whether it’s beetroot, aioli or choice-of-bun, if there’s something a little