Before we get into the Anatomy Of A Proper Burger, we should touch on The Audacity Of Someone Who Doesn’t Eat Much Burgers.
On average I probably consume between three to five burgers per year. This may seem too low a number in consumption to have an opinion on burgers that anyone should pay attention to, but I would argue that it is precisely this reason that allows me to appreciate a proper burger when I have one. And while I may not be the biggest consumer of fast food in general, I do appreciate great tasting food. Food that is made well with the right ingredients and thoughtfully put together will always get top scores.
The Anatomy Of A Proper Burger.
What makes a burger “proper” or great? Well, for starters if you don’t have the right bun then it’s all downhill from there. That bun needs to be a strong bun. A resilient bun that can hold down the fort. A dependable bun that will not fall apart when you put a firm grasp on it to take that first bite. The right bun in this case is a thick crust, brioche bun – a sturdy crust with a soft interior but not pillowy. And it goes without saying, the inside of the bun should be toasted, that’s just standard burger making protocol.
Next up in order of importance of course is the burger patty. A 100% beef patty with no filler, seasoned with salt and black pepper and introduced to the grill or gridle at room temperature and not frozen is essential to a great burger. This type of patty achieves the perfect balance of caramelization and char on the outside. It is cooked to the perfect temperature internally and retains its juices within the patty. A light application of burger sauce on the crust of this patty enhances its flavor. It is not overdone, it does not introduce any sloppiness to the burger. This is the way.
The other key components to a proper burger are the toppings. I am a simple man. With the right bread and a lightly sauced patty that is cooked to perfection, the only things that is needed to enhance the experience are fresh lettuce, a slice of fresh tomato and raw onions. Fresh lettuce adds an element of crispness and lightness to the burger. The combination of fresh tomato and raw onions deliver a contrast to the juicy, meaty patty but in a complimentary way.
“Flame On” (The Rabs Part).
I know most people would say that cheese is fundamental to a burger but I don’t really care for it. Ten out of ten times I am going to order a burger and ask them to hold the cheese. I’m also not a fan of the towering monstrosities that are dripping with sauces and oozing with toppings. I do not want a saucy burger, I do not want a sloppy burger. I will order a sloppy joe if I want a sloppy sandwich. More is not more. Less is more.
Where To Find A Proper Burger?
The short answer? Tommy’s. The long answer? Tommy’s Brewing Company. The signature burger at Tommy’s features an 8oz all beef patty, provolone cheese, smoked bacon, lettuce, tomatoes, onions, with their signature beer BBQ sauce. Of course I told them to hold the cheese. I must say I was pleasantly surprised at the execution of this burger. The bread was sturdy, the patty was juicy and cooked to perfection, the fresh ingredients were FRESH. All of that coming together made for an experience that I can only describe as “clean”. The Signature Burger at Tommy’s Brewing Company is a clean burger. Clean flavors. Expertly done. The reason for this blog post.
The Brews.
I tried a flight of beers, which by the way are all handcrafted at their microbrewery. My favorites are the Suck Eye, the citrus flavors in that brew gives it a crisp, light and refreshing finish. The Parang Sorrel Cider tastes like real sorrel, you get the spices like clove and cinnamon. Tastes like Christmas! And the Steelpan Stout. While I love the flavors of this stout, especially the coffee notes, I would’ve preferred if the taste was much bolder. I’m a Guinness drinker so I thought that the Steelpan was a bit too tame. The flavors are there but for me, they need to be more intense.
Other Bites.
These lamb meat balls were perfectly spiced and served with a mint yogurt which is standard protocol. But the pickled beets were a very nice touch that balanced the gaminess and fattiness of the lamb with a bit of crispness, sweetness and acidity from the pickles.
Siracha Popcorn Chicken might sound “basic” but the chicken had such a light fry on it but with such tenderness in the meat that I wondered if they marinated it in buttermilk before frying. I wonder if they will give up the recipe?!
I’m always a bit nervous when I eat out because I never know what type of experience I’m going to have. But I must say I was pleasantly surprised by the quality of the food at Tommy’s, especially the burger. That is a CLEAN burger and definitely worth trying if you’re into clean tasting burgers. Cheers!
Oh… btw. If you’re interested in making a clean burger at home, check out my recipe 🙂
I find the rabs section missing talk about doneness. Plenty people still eating overcooked rubber and calling it a burger.
It goes without saying… any burger worth its salt is going to be medium… medium well if yuh pushing it to the limits. Never well done
Can you share where else you compared burgers from, I’m just a slightly greedy and humble guy who enjoys trying different food places but not brave enough on my own so I wait on recommendations
I don’t want to call out other places to disparage them. I’ll say though, that I’ve had a decent burger at Burger Joint on the Ave when they just started. Dunno what the quality is like these days.