Everyone has a different opinion on what makes the ultimate delectable burger, is it the durability of the bun, is it the mind blowing burger sauce, is it the freshness and quality of the meat? We decided this Brighton Burger Week was a good time to chat to some of the top Brighton chefs knocking out the tastiest burgers in town, and get their pro tips. Have a read through their burger secrets, pop along and try one of their deliciously discounted burgers this week and see if you can pick out the unique qualities in each mouthwatering bite. 

"The quality of the meat is key. Always use freshly ground quality beef, ideally grass fed with a decent fat content to bind it together without the need for fillers like egg and breadcrumbs. Never season until cooking as salt will draw out the moisture. The second most important factor is the bun. Soft enough so you’re not chewing forever, detracting from the meat. Durable enough to not collapse during eating. A demi brioche, steamed in the final few seconds is ideal. The quality of the meat is key. Always use freshly ground quality beef, ideally grass fed with a decent fat content to bind it together without the need for fillers like egg and breadcrumbs. Never season until cooking as salt will draw out the moisture. The second most important factor is the bun. Soft enough so you’re not chewing forever, detracting from the meat. Durable enough to not collapse during eating. A demi brioche, steamed in the final few seconds is ideal."

"All the flavour comes from the finest quality beef mince with a relatively high meat/fat ratio, properly seasoned with an even balance of ingredients so each mouthful contains all flavours. The bun must stay in tact throughout & having a mixture of sweet/salty/crunchy is imperative."

"At Green Kitchen our focus is always on making delicious dishes that prove being vegan doesn't mean missing out! For us, the perfect burger is a combination of a great base and fresh, imaginative toppings. For instance with our BBQ burger, we have a smokey, slightly spiced, handmade seitan patty, topped with vegan cheese, handmade vegan rasher, sweet caramelised red onions, tangy BBQ sauce and topped off with pickles. Perfect!"

"For me, a great burger is the combination of flavours and textures from bottom to top. I say bottom to top as that’s the order you’ll taste it as it hits your tongue. Each component is important in it’s own right, you can’t have a great patty or topping with a rubbish bun and vice versa. In my opinion, a soft “brioche-type” bun is the way to go (Flint Owl Bakery do an incredible job with our vegan buns). I prefer a freshly made salsa over the traditional slice of tomato for all kinds of reasons (flavour, even distribution & texture). Our patties are what makes our burgers unique. We’ve got to beat the common perception of a meaty burger. To do this, we boil and roast all our beans & seeds from scratch to make sure they’re packed with the maximum amount of flavour and goodness. Roasting the beans first, gives them an awesome nutty firm texture that you don’t get from typical squishy bean burgers. The toppings are like the icing on the cake and a slightly sweet sauce gives the perfect finish to each mouthful!"

"What makes a great chicken sandwich to us is, great ingredients and our infamous lost boys sauce. We brine our chicken for a solid 24hrs. Then we take a freshly baked challah roll (only bread stong enough to cope with all the sauce) load it with blue cheese dip, top it with a deep fried chicken thigh fillet (or 2) and smother it in one of our house made hot sauces. Add some crisp lettuce and beef tomoato and to finish it off, melted Swiss cheese. This is the perfect chicken sandwich in our eyes"

BRIGHTON BURGER WEEK

From vegan bagel burgers to chocolate mint meaty burgers we've got something for everyone this #BrightonBurgerWeek. Click to have a browse.

Published -5th May 2018