This was last night’s hamburger. We don’t usually make hamburgers but a recent issue of Saveur was dedicated to burgers and it was too mouthwatering to resist.
Buns: There are a gazillion excellent bakeries around town but I can’t manage to find just the right burger buns. They range from overly pillowy, stodgey buns from the supermarket to artisanal buns, yummy but too chewy. So I baked my own. I used the sesame seed buns recipe in Saveur (sans seeds). Just enough heft but soft enough that they didn’t squish the burger too much when we bit into them.
Patty: Two-thirds beef, one-third pork (for juiciness). I kept it pretty simple in terms of seasoning: just salt and pepper.
Condiments: Tomatoes from Stoney Paradise, sweet white onion from Langley Organic Growers, medium cheddar, umami ketchup, sweet and smokey Kozlik’s mustard.