I’m partial to a good burger. All things minced in fact are all right in my books: meatloaves, meatballs, koftas, ragù in a Bolognese or lasagne, cottage or shepherds pies, bulgogi (sort of mince) and let’s not forget my illicit clandestine love affair with the doner.
But burgers crown the list and I think the secret really is in that slice of gherkin that a burger should be topped with. Joking aside - good minced beef has lots of flavour and sometimes, but sometimes, it can beat an average steak for me.
But there’s the rub - as most aficionados I’m quite demanding of the objects of my affection. Good quality meat is a prerogative - not too lean and God forbid gristly, the best cut is chuck steak plus bits of skirt plus, if necessary, some nice clean white fat. Apart from the meat factor there’s the herb factor - not too overpowering; and the onion factor - none, on reflection, unless onion powder. But the key thing is the texture.
They must not be crumbly.
It is apparently anecdotal how I have ‘this thing about crumbliness’ and how other people like their burgers crumbly. Really? Do they? I beg to disbelieve. I’m convinced a smooth compact texture is what we all favour, hence that’s what the Mackey Ds deliver, meat content notwithstanding. If crumbly was vied for, they’d be selling MacPouches.
Anyway the remedy is at hand as below: Parmesan. Lots of it. No, the burgers won’t taste like Caesar salad or carbonara, in fact it won’t be discernible to taste. But you’ll thank it for the fantastic texture - just don’t forget that slice of gherkin…