As simple as it seems, the details of an ashby are just as important. Along with the perfect meat patty, a tasty sauce, some extra toppings, but what you see first is the hamburger bun.
How do you ruin a burger?
There are plenty of burger makers out there, and we can even make it ourselves at home for a barbecue or as the kids' favourite Saturday menu. It's the simplest thing in the world: throw in a meat patty, some sauce, veggies and you're ready to go. But what if the meat stays tough or just raw in the middle, the sauce spills out and the bun crumbles at the first bite? Yes, that's the moment we're discouraged from eating. We don't go to that place anymore, or we give up home cooking. Read our previous article about the good burger meat secret, but let's get a little bit more into the pussy.
What is the perfect burger bun?
Many restaurants are already baking their own pastries for artisan burgers, but some don't have the capacity to do so but still want to serve the perfect meal. A Cristalina burger bun bread-like crispy on the outside, yet light and soft on the inside, soaking up the sauce and the juices of the meat, yet not soaking your teeth because of the crust. It can be stored chilled or frozen and you always get the same quality.
The devil is in the detail
My most recent experience with this bun wasn't even a meatball, but a falafel, which Cristalina buciba they spent. At first glance, it was more appealing than the usual pie, tortilla rolls, not to mention much more hearty. I can tell you that the falafel was not a memorable experience, nor was the sliced salad, but the “bun” made us want to come back. I didn't know at the time that it was the Cristalina type made to a Spanish recipe, but now I try to look for places where every part of the burger is in order and worth eating a large portion, which makes you pant for a few hours afterwards.
Bonus: burger sauce recipe from the USA
Ingredients: 50 g cheddar cheese, 50 ml cream, fresh cracked pepper, 3 tbsp ketchup, 3 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp fried onion, 2 diced cherry tomatoes
Bring the cream to the boil, stir in the grated cheddar cheese, add the pepper, ketchup, mustard and mix well. Add mayonnaise, sautéed onions, diced cucumber. Let the sauce sit in the fridge for 24 hours, then use it in your burgers anytime for a week.#
