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 Wriggle 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!"

"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"

Published -19th August 2019