Anatomy of a Great Burger
No one element makes a great burger; it's the result of a combination of flavors and textures coming together. In this class, you'll see recipes for some specialty burgers, but any one of them could be used as a base for other toppings and sauces of your choice. Think about how you can mix and match the elements below for an exciting beef-less burger of your own.
Bun
Potato, kaiser, brioche, pretzel, donut: There's a variety of burger bun options. The structure of a good bun should support a juicy, well-stacked burger without falling apart.
Sauce
Sauces add another layer of flavor to burgers; they also contribute richness and moisture.
Toppings
The function of the vast array of topping possibilities is to add additional flavor and textural interest. We stack burgers with shoestring onions, bacon, pickled onions, avocado and old standbys such as lettuce and tomato.
Cheese
For classic flavor we like to melt American or Swiss cheese on top of a burger, but we also like to sprinkle on blue cheese or feta for bold tang; spread goat cheese or mascarpone over the bun for extra richness.
Patty
Whether you're grinding your own meat, buying it preground, or going for a vegetarian, vegan, or seafood option, a flavor-packed patty is paramount, so be sure to follow our shaping and cooking tips for a perfect burger every time.
