The Perfect Burger: What Makes a Great Pile of Mince Meat?

When it comes to what makes a burger a really good burger, opinions vary widely. For many, a burger is simply a satisfying round lump of compressed minced meat, often a little over 20mm thick, with a well-cooked exterior and a rare, succulent interior. Personally, the best burger I've ever had was served at a hotel by Lake Como in Northern Italy. It was thick, juicy, and utterly delicious.

The Standards of a Good Burger

In my experience, the best burger is a subjective matter, and not everyone will agree. However, there are some essential standards to consider. One of the key aspects is the quality of the meat. In Scotland, I tried a range of burgers promoting American-style hamburgers, but found them all disappointing. This experience reminded me of a wise friend in London who once asked the question, "How do you keep a hamburger from falling apart?"

The simple answer from the good old American perspective is, "The fat!" The beef in Scotland was too lean, making it unsuitable for grinding into hamburger. The fat that holds the burger together is crucial. According to a more analytical approach, the best burgers start with a 20% fat grind. Advertisers often call this "juicy," and in this case, they're right.

Beyond the Basic Elements: Condiments, Bun, and Atmosphere

While the meat is the star of the show, other factors can significantly enhance the overall experience. Condiments and the type of bun can elevate or detract from a burger's appeal. Atmosphere and the beer that accompanies the burger are also important considerations, especially since they can add to the enjoyment of the meal.

Following the insights of Alton Brown, the meat is indeed the focal point. At its simplest, a burger consists of meat and bread with minimal distractions. The best burger I ever purchased came from a now-defunct establishment in West Los Angeles, co-owned by the bartender and the cook. The cook had a degree of freedom in creating the perfect blend.

Customizing Your Burger

The meat used was a custom composition of different cuts, ordered from a local butcher, and baked by a local baker. The burger included a touch of mayo and a slice of ripe tomato, nothing else. The blend he created was incredibly beefy and has influenced my own burgers. He wouldn't reveal his exact recipe, but my version is 60% chuck with 20% brisket and 20% short rib. This blend is designed to create a rich, flavorful experience every time.