Not sure but this photo appears is bordering on food porn. I’m not a huge fan of burgers although I have had my fair share of them over the years. Japans awesome Freshness Burger chain and also the old school Wendy’s and in my younger years Wimpy were my personal favourites but the ones I used to have at home have invariably been disappointing affairs quickly consigned to oblivion from the memory cells. However after buying some home made ones from one of our local farms as oppose the connective tissue mechanically reclaimed meat from supermarkets we decided to try to give this fast food a bit more respect. We only bought them for the convenience of a quick meal but as always happens after the first attempt, started thinking about how to improve on the basic burger in a bun.
After just one or two variations we think we have got it about right although possibly the order could be still worked on and rearranged. Out went the lettuce and mayo base (made the roll too soggy). In came more gherkin, thicker onion slices and more moutarde. So the latest creation from bottom up is
Bun lightly toasted
Red onion ring thickly sliced
Burger
cheese added 1 or 2 minutes before removal from grill and prior to it dripping off the meat
French’s classic yellow American mustard – no substitute for this
1 – 1.5 large gherkins sliced into about 3
Bun/bap top
The next question – “How on earth are you supposed to you eat these King Tiger tank versions of the burger world”?
keepituryens 