The Perfect Burger

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By Tom Parker Bowles

Published 2013

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There’s a lot of guff talked about hamburgers: adding eggs or onions to the mix and topping them with pineapple, beetroot, foie gras and God knows what else. I’ve travelled across America in search of burger perfection and found that one rule applies – the simpler the burger, the better. You still need good meat, minced rump or sirloin with about 20 per cent fat, preferably from a butcher. And a small, soft bun that can be held in one hand. Lettuce, tomato, cheese and bacon are all acceptab