No one could possibly satisfy your burger craving quite like, well, you. Think spot on sauce-to-bun ratios, your cheese of choice, garnish phobias completely out of mind.
We get it, the possibilities are endless, flavour combos know no bounds, bun choices overwhelming. Don’t panic — we’re covering all the essentials with you.
Here’s how to make the perfect homemade burger:
Fresh is best
Pre-made patties? You’re better than that! Homemade patties give you a bit more creative freedom to infuse your own flavours before you switch on the stove. Get fancy with the spices or keep is simple. Adding fresh herbs to your mincemeat mixture always adds a little something different. While you’re at it, place small pieces of butter on the outer parts of your patty to give it more moisture and creaminess. Not into beef? Peri-peri chicken breasts, ground chickpea patties, lamb mince, and mushroom steaks make for banging burgers too.
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Don’t skimp on the seasoning
Regardless of how cautiously you select your meat mix, without salt and pepper, you’re better off just getting the goods from a fast-food outlet. Make sure your patty gets its fair share of seasoning before it’s tossed onto the grill. The best time to season your patty is just before you toss it on to the grill. When salt comes into contact with meat, it dissolves the proteins that hold it together, making it damper. Rather wait for your patty to form and take shape first, then add salt just before it’s cooked.
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We’re judging your buns
Buns come in all shapes and sizes, and the size and juiciness of your patty will determine which bun you should choose. A regular supermarket bun will do if your burger is small and thin. But if it’s big and succulent, the juiciness that seeps out every time you take a bite may overwhelm the average bun. If you can, get a freshly baked custom bun from a bakery to go with your burger. We recommend toasting the inside so that the bread doesn’t go soggy while you’re munching. We don’t want to hear about any “lettuce buns” – that’s a salad with a misplaced patty, not a burger.
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Get saucy
Tomato sauce is a classic, and we’re here for it. But why go for ordinary when unique is in arm’s reach? Add some mayo into the mix, or add sriracha to spice things up. Homemade chakalaka on a burger is definitely underrated.
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The in-between bits
Patty. Sauce. Bun. These are just the bare essentials. What comes in between is where the secret to a divine burger really lies. Bacon? Well, that just makes everything taste better. Get really crafty by pickling a few cucumber slices for a lovely gherkin punch. Grill some pineapple to compliment that spicy chicken number you’re properly going to overcook, or get snooty with some bespoke cheeses.
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Braai or waai
The unique smokiness that comes from a backyard braai is really what makes all the difference. Regardless of patty choice, anything that comes off a South African’s stove is guaranteed to taste better.
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So, there you have it. Start heating up those coals because we can’t wait to sink our teeth into your signature creations.
Image: Unsplash