The secret to a primo burger bite? It's all in the stacking.
Even though it’s an all-American classic, ultimately, burgers have always been about personal preference when it comes to toppings. Some people believe condiments like ketchup belong directly on the patty, while others insist saucy spreads are a bottom-bun affair. As for me, a professional chef and food writer for more than two decades, I strongly believe that toppings should be minimal so as not to overwhelm the taste of the meat. But plenty of people prefer a tower of toppings so high that you practically need to unhinge your jaw to take a bite.
While there really is no wrong way to eat a burger (after all, the endless customizability is part of what makes burgers so popular to begin with), there are definitely ways to optimize their construction for maximum enjoyment, whether you like them hot off the grill or smashed on a griddle. We spoke with Pastis DC’s executive chef Cory Chunn for some tips on the best ways to layer burger toppings. Read on to learn his secrets.
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Toast the bun
A successful burger starts with a sturdy foundation! Whether it’s a potato, brioche, pretzel or classic white burger bun, Chunn recommends toasting your bread to create a crucial barrier against moisture. For an extra layer of flavor and protection, he suggests buttering the bun before toasting or, even better, “try spreading mayonnaise across the bun before toasting.” Not only does this step prevent the bread from getting soggy from the juicy patty, but it also adds a lovely crisp texture and a golden-brown color, which enhances the overall eating experience.
Create a saucy shield
Once you’ve toasted your buns, apply a layer of sauce to the bottom bun. According to Chunn, this step is absolutely crucial. “Sauce on the bottom bun—it’s the shield that keeps the burger together.” This layer acts as the primary barrier, preventing the bun from getting saturated by the burger’s juices, keeping the entire structure intact from the first bite to the last. This first layer of flavor sets the tone and provides a foundation that can stand up to the heat and moisture of the patty.
Add the meat and heat
Next, place the cooked burger patty directly on the sauced bottom bun. If you didn’t already add cheese to your burger while it was cooking, this is the moment to add it, followed by any other hot-off-the-grill toppings, like crispy bacon, griddled onions or sauteed mushrooms. The residual heat of these items will help the cheese melt while you assemble the rest of your burger.
Get crackling
Once the warm items are in place, it’s time for the crispy, crunchy toppings. Chunn advises adding things like pickles, jalapeños and fresh onions at this stage, and keeping things minimal. “Every topping should have a purpose: flavor, texture, freshness and so on,” says Chunn. Like me, he’s “not into burgers with height—more is not always best.”
Finish fresh
Soft, fresh toppings like lettuce and tomatoes should be added last, just before eating, so they don’t wilt from the heat of the burger patty. The final step is to add the top bun, which should also have a “final sauce hit,” as Chunn puts it. This practice ensures “flavor spreads evenly” and provides a finishing touch of brightness and creaminess. Putting sauce on both sides helps keep all the elements of the burger together and ensures you never get a bite of bone-dry bread.
The verdict
Taking the time to construct your burger thoughtfully makes a huge difference in the flavor department—and can keep you from making a huge mess while you chow down. Keeping the toppings streamlined and in a manageable stack allows for all flavors to be present in every single bite. But even more important than the order is the quality and quantity of the toppings you add. Remember, the reason to dress up your burger in the first place is to enhance the flavor of the patty itself, not drown it out, so add things to accentuate, not overwhelm. Otherwise, it’s just a sandwich!
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Source:
- Cory Chunn, executive chef of Pastis DC
