But for me, controlling the nuances is important. And that has been so, ever since.
Burger is another such thing. While store bought burger is cheaper and easier to obtain, creating something off-the-menu is incredible. And the best part I like about cooking it is I can just dump the cookery book and experiment to my heart’s content, so that no two batches ever come out to have the same taste. But to make yours’ taste like best burgers in Delhi, you should know a few basic steps.
Decide whether you are going for a veg or a non-veg. patty and choose the base accordingly. In case of non-veg. don’t go for too lean pieces. It shouldn’t be too dry and rough. Ideally 20% fat goes best, but even with leaner options don’t go below 10%, says a chef at a famous restaurant in Vasant Kunj. And though beef is the staple for burger patties, you can experiment with both, lamb and pork.
Add flavours
This is where the fun part comes in. Throw in as many flavours as you like but just take note that it doesn’t becomes overwhelming. Sliced garlic and parmesan cheese, parsley and spring onions, ground spices or whatever you like can go in, or anything you thought you have tasted in the best burgers in Delhi and would like to add in. Just keep in mind the cooking basics while choosing your flavours.
Bind it
You wouldn’t think much of this step, but it is indeed important. The consistency of the mixture should be solid enough to be bound and shaped like a patty. If you have added more clumpy particles like onions, parsley etc. then add in an egg and a few bread crumbs to improve the consistency.
And you are good to go!