How to Build a Better Burger: Bun, Patty, Cheese and Sauce
A simple guide to what makes a burger work: the bun, the patty, the melt and the balance of toppings.
A great burger is not about piling on more. It is about balance: a soft bun that holds together, a juicy patty with real beefy flavour, a layer of melted cheese, something fresh and crunchy, and a sauce that ties everything up.
The bun. A good bun is soft inside, lightly toasted on the cut side and sturdy enough not to fall apart. Toasting it for a minute makes a thin barrier, so the juices from the patty and the sauce do not turn the bread soggy.
The patty. Ground beef with some fat in it, around 20 percent is a common choice, stays juicier and tastes richer than very lean meat. Thin smashed patties get crispy edges, thicker patties stay juicier in the middle. Either way, do not press a thick patty with the spatula while it cooks, because that squeezes the juices out.
The cheese. Cheddar and melting slices work best. Add the cheese in the last minute of cooking and cover the pan for a moment so it melts over the patty.
The toppings and the sauce. Lettuce, tomato, onion and pickles add freshness, crunch and a little acidity that cuts through the richness. Spread the sauce on the bun, not only on the patty, so every bite gets some, and keep wet toppings like tomato away from the bottom bun.
Food safety. Ground beef is safest when it is cooked through, to about 71 degrees Celsius (160 degrees Fahrenheit) inside, so avoid eating undercooked homemade burgers.
Finally, eat your burger soon after it is made, because it is at its best in the first few minutes. You can browse everything on our menu and order online in a few taps.
