Throw back to when the chefs used to think whilst cooking that sometimes less is more and when it comes to a certain occasion the unique recipe should not be amended.
The late chef
Bourdain has really left a milestone for all of us during a video for ; he illustrated the tips that make a burger to look unblemished and the measures to evade the flaws. Bourdain at the age of 61 by a suicide on 8th of June.
He pointed out that a perfect burger should only be comprised of 3 layers as he had encountered and witnessed burgers from all around the world.
First and foremost, for preparing a perfect burger all we need to have is a “soft squishy potato bun.”
A “hunk of well-ground good-quality beef” is the most important and the last but not the least “processed meltable cheese.”
The best of the burgers is that all the ingredients that are accumulated in the burger can be eaten with a single hand whilst experiencing a “representative chunk of all the elements.”
He stated that before mulling over additional toppings on the burger you should deem it from a much multifaceted level than just “Will it taste good?”
Bourdain added that the key to a perfect burger is that before adding stuffs to it the chef must ask itself: “Is this thing I’m doing to this perfectly good, classic dish - is it making it better? It might make it more entertaining. It might dazzle people and say ‘Oh look how clever he is.’
He added, “You might deconstruct it in a way that impresses people, or delights them, or astounds them… but does it make it better?”
He said that the additional or varied toppings would not perk up on the classic.
He advised that over-complicating a burger can counterbalance the insubstantial of constituents, which would make it firm to munch through that Bourdain states as “one of the greatest sins in ‘Burgerdom.’”
However, certain flavors of ketchup and mayonnaise was appreciated by the oh-so-beloved chef but he kept his point clear that when it comes to burgers simple is pleasant!
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