Best of the best.
SMASH BURGER
No shortcuts. No cheat ingredients. Our best of the best series takes the view that if a thing’s worth doing, it’s worth doing right. Each month we take a deep dive into a classic, stripping it down and analysing why it tastes so good, then we give you our ultimate recipe. This month: Tom Shingler builds the burger to end all burgers
RECIPE TOM SHINGLER
PHOTOGRAPHS INDIA WHILEY-MORTON FOOD STYLING POLLYANNA COUPLAND
How many burgers do you think you’ve eaten in your life? If you’re anything like me, probably more than you’d care to admit. There’s something so appealing about a good burger (and when I say burger, I mean cheeseburger) – it’s quick, hot, handheld and delivers instant satisfaction. Plus, it’s relatively cheap to make or buy at a restaurant, and contains a mix of universally loved flavours, providing a balance of salt, sweet, tang, crunch and chew. So why are there so many bad burgers out there? The reason, I think, comes from two sources: ready-shaped patties and overcomplication.
KEEP IT SIMPLE
Do you find yourself reaching for the goat’s cheese, adding balsamic-soaked onions to your patty or loading up your bun with 10 different toppings? Stop it. Right now. Don’t worry, it’s not just you – gastropub chefs have been committing crimes against burgerkind for a long time.