Thursday, July 7, 2011

Burger Spread

A really, really good burger spread will turn a good burger into a great burger. 

One that’s creamy, but not rich, while maintaining a lightly sweet and tangy-tartness all at the same time.

Building a burger is truly about personal preference.  It’s all up to you as to what you choose to stuff between the buns. The combinations are endless.

There are so many parts that make up a delectable burger.  You need to start with a quality patty cooked to perfection, placed on a lightly toasted pub roll that's patiently waiting for the addition of melted cheese, lettuce, tomato, sweet or grilled onions, mushrooms and or pickles. The list goes on and on.  

The magic is in the spread!  Some call it a secret sauce and others, special sauce.  It really doesn’t matter what you call it, as long as you know how to make it.  Because, it’s the sauce that determines whether your hamburger is good or GREAT! 

For example; if spreadable condiments are placed on the burger one squirt at a time, the end result is boring with sharp bites of mayo, ketchup and mustard that hit your palate one at a time, never truly blending together until the last few bites.

However… if those same condiments are mixed together in the form of a spread, something wonderful happens in your mouth. The simple combination of mayo, mustard and relish make for a memorable burger experience.

I complete my burger experience with a separate gentle squirt of ketchup that adds a sweet tomato-y background which brings just the right amount of zing to the burger.  You can add the ketchup directly to the burger spread instead of separately.  But I am a fan of ketchup and like to have it present when biting into my burger.

Once you try this burger spread.  You will never spread your bun with anything else.


1          cup      mayonnaise
2          Tbsp.   sweet relish
2          tsp.      yellow mustard
½         tsp.      sugar

Mix all the ingredients together and if there is time; refrigerate for an hour to let the flavors meld.

No comments:

Post a Comment