I love a good burger. In fact…I’d kill for a good burger.
A slab of juicy beefiness, charred to sweetly carmelised perfection, between a soft bun with a crisp, toasted outer rim and slathered with tangy tomato sauce, creamy guacamole, crunchy sweet roasted onions. Uuuuunnnggghhh….
There are few places in Singapore that make a good one. Ice-cold beer is always good for a drunken fix; Relish’s burgers have good flavour (pity the buns always fall apart before you finish); and a Sunshine at Carries burger is damn hard to beat. But in my opion, the best darn burgers are ones you make yourself. Then you can put tender loving care into mixing your patty with good marbled meat, and preparing all the other fixings that go to making it the PERFECT burger for YOU.
Meat is the most important thing in the burger, I agree, but all the ‘trimmings’ are what makes a burger truly special or just blah. There are just TOO many things you could put onto a burger. Cheese (Subtle like Gruyere or Comte or Strong like matured Cheddar or Blue), Onions (raw/grilled), salad, tomoatoes, pineapple (?? i know), guacamole, bacon, ketchup, mustard…the list goes on. Left up to MJ, she would have said peanut butter!!
This time, we kept it simple with some guacamole mashed from 2 avocados. No seasoning – just fresh, creamy goodness. Some sauteed mushrooms and some oven roasted sweet onions. Perfect accompaniment for the wagyu patty.
My all-time favourite ingredient is roasted onion. My friend Andrew (and burgermeister at Sunshine at Carrie’s) REFUSES to put carmelised onions into my Sunshine burger, says it ruins the purity. I say give me a roasting pan and a splash of olive oil! I got this Grreat recipe off Hugh Fearnly-Whittingstall, who does the River Cottage series. The ingredients call for onions and oil (good), bay leaves (good), port (VERY good) and some juniper berries (like, yeah, real easy to get here…if you can’t, a couple tablespoons of gin will suffice – also VERY good!). Just check it out yourself (Andrew…are u watching this??!)