I was back home after a long travel and I needed a burger to review cause I was falling behind slightly. I wasn’t in the mood of leaving home so decided if I can’t bring myself to a burger joint I will make myself a burger. It was a perfect time to experiment with a burger and build upon my last try.
(I should maybe host a burger tasting at some point)
How tasty is the Motherf*#$&r? – 8.0/10
This time I didn’t go for a premade patty but made one myself and the cook in me was proud of the basic recipe. This blog post is slightly different as I will put the entire burger recipe for the patty as well.
The burger had:
- Beef Patty (Recipe)
- Emmental Cheese
- Red Onion Chutney
- Pickles (Gherkins)
- Dijon Mustard
Lets start with the meat as usual. I overdid it a bit in terms of the size. The patties were about 225 gr. (8oz) which is a bit too much for a burger but in my defense I have big hands and I can’t really measure the size very well. Note taken and I would bring them to 170 gr. (6oz) next time. The meat was medium with slightly crispy outside and pink center I was really proud considering the non ideal methods for cooking a burger. The meat had a lot of flavour since that is the way I like it. I put a lot of ingredients that highlighted the beef so every bite of it was a separate experience of its own. Look at the recipe for a more detailed explanation. It was a Tesco counter minced meat and it was surprisingly nice quality but certainly not top of the line.
The more times that I try Emmental cheese the more I like it on a burger. That tangy taste out of it really is distinct and is emphasized by anything sweet in the burger. It melts nicely and whenever you put a substantial amount (like I did, cause I love cheese) you can fight with even strong flavors like onion chutney, pickles or dijon mustard.
I’ve said it plenty of times but red onion chutney rules for burgers. It adds sweet and sour flavors with the onion punch and it both compliments a lot of ingredients like the beef and cheese and contrasts with pickles. Talking about pickles I think when you have mustard in your burger you can’t go wrong if you put a little gherkin
The dijon mustard was slightly out of proportion sadly and was overwhelming some of the bites. The pickles were not enough to kill it and even though it was OK it could of been improved substantially.
As you can see on the photo the bun was slightly over toasted especially on top. If I would change something I would pick up a fresher bread. Toast it on one side only and make sure the sesame seeds are toasted enough to open that amazing flavour
Burger joint venue and overall experience? – 10/10
Home is certainly the best burger joint. Have you tried eating burgers naked? I haven’t, but I should. Only at a place like that you have the freedom to do it. Didn’t prepare fries or any sides as I didn’t believe it was needed considering the size of the burger.
Quirkiness level of the experience? – 4//10
I love cooking and preparing something for you and people around you is a great experience IMO. Plus this is a great way to rate my food (semi-objectively). But I wouldn’t call it too quirky.