And there are just as many opinions about burgers as there areversions of burgersespecially among burger-loving chefs.
“You’re not going to get the best the kitchen has to offer.”
According to him, condiments and toppings need to complement the patty, not cover it up.
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“A good burger is a game of ratios.
The bread-to-meat ratio, the condiment ratio to meat and bun, and so on.
When everything is in balance, that is when you have a great combination.”
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When I grind beef I can add fat directly to it.
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Jeremy Shigekanehas similar sentiments about needless indulgence.
Ditto the decadent toppings for the sake of pure decadence, like…gold on a burger.
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“Gold on caviar?
Gold on a burger?
Then there’s the divisive topic of veggie burgers and fake meat.
“The most iconic juicy claim to culinary fame the U.S. has to offer.
That’s according toJosh Mouzakes, executive chef ofARLO at Town and Country Resortin San Diego.
“One burger, however, that I would never order is fake meat.
As a devoted burger-lover,Andy Knudsonalso has some thoughts about veggie burgers.
“Don’t serve that because you should probably have a veggie option sandwich.
Make it the goal to sell more than your beef burger!”
If it’s a veggie burger you’re after, there are indeed better versions than others out there.
