How difficult is to make a good burger? I asked myself this question after eating a flavorless mutton burger recently, at a café in Gurgaon. Surprisingly this place has been vouched by many of the food experts in the city. We agree to disagree because taste is very subjective (this is safest and best logic), but the construction of the dish remains the same.
SO what does it take to make a good burger? I reached out to people who have traveled across locations- ‘been there – done that’ and love burgers.
I put front a simple question – what ingredients are required for a burger to taste good? A freshly grounded mutton (since beef is not available), seasoned with spices and then grilled to perfection. Some cheese( depends on your choice), slices of onion, tomato( optional), jalapenos( to give you a kick) freshly baked bun, sliced into equal size( this is the catch, because most of the places either upper one is very thick or the lower one is very thin), if using bacon( cut it into small pieces instead of strips, otherwise taking a bite would be a mess.). Assemble them and serve with spicy or tangy sauce – Avoid mayonnaise (that’s awful).
Well, I guess if you do follow the right process; then it’s not difficult to get a decent burger. Then what goes wrong and why it has become almost like an impossible task to make a good burger.
I have seen at most of the places that pre-cooked patty is taken out from the freezer, reheated and then assembled. I believe, this is where they go wrong. I always wonder how much time it takes to make a fresh patty and then grill.
To add to this, the café that I visited, the chef (or the assistant in the live kitchen) was tasting with one hand and turning the patty in the oven with the other hand. I will talk about hygiene in my next post (the menu was dirty and stinking).
So this was my burger story – Disappointing for sure! I am in search of a good burger in Delhi and hope that I find something soon.
The incident that I shared is of AMPM Café at Galleria Market, Gurgaon.
Quick Note: I often come across food groups in FB where people say that the feedback should be shared with the restaurant. I would share only when asked for, not otherwise. .I do not believe in “bad days “ or “ non-availability of chef “ being the reason for the bad experience. In service industry where we have endless place to go out for – restaurants can’t afford to compromise on the quality and service