What order should a burger be?

The big keys to cooking a great burger center on using the right meat and grilling technique. But once you’ve got those fundamentals in place, the architecture of your burger can also enhance the taste and overall eating experience. 

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Plenty of people structure their burger willy-nilly, and really, there’s no wrong way to do it. But there are ways that make it more or less likely that you’ll have issues with things like soggy buns, suboptimal flavor melding, and, most vexing of all, escaping toppings; it’s not fun to have those toppings squirting and falling out as you try to get your delicious meat sandwich in your mouth.

There are a lot of opinions about the best order in which to stack toppings on a burger. Folks have their particular method, and their particular rationales for said method. It’s a subject as debatable as what the greatest war movies of all-time are.

That being said, here we add our own entry to that debate, a researched and field-tested argument for the following as being the soundest strategy for building your burger.

From bottom to top:

• Bottom bun.
• First condiment of choice. Distribute your condiments (mustard, ketchup, mayo, etc.) between the top and bottom buns. This preserves the distinctiveness of their flavors, prevents an overabundance of goop that will drip and squirt out as you eat, and creates a kind of “mortar” on both top and bottom that will help secure toppings in place. If you’re using mayo, Alton Brown recommends putting it on the bottom bun, as its fattiness will create a barrier that will prevent the bun from soaking up the burger juices and getting soggy.
• Lettuce. With its placement atop the bun, the lettuce acts as a shield that blocks the patty’s juices from soaking into it and making it soggy. Keeping the lettuce from direct contact with the hot patty also keeps it from wilting, preserving its crispness. 
• Tomato. Slippery veggies like lettuce and tomato are best placed beneath the burger and are less likely to slip when used as foundational pieces rather than sitting on top of the patty. Placing half of your toppings on the bottom of the burger, and half on top, prevents it from being top-heavy and thus unstable, while the weight of the patty, and the texture of its bottom surface, will help hold the tomato in place. 
• Burger patty with melted cheese. For best taste, cheese should be melted on top of the patty as it finishes cooking.
• Onions. The melted cheese on which the onion sits will help keep it in position. 
• Pickles. Place your pickles within the rings of the onions, and those “walls” will keep them from sliding out.
• Second condiment of choice. The condiment will help keep the onions and pickles in place.
• Top bun.

For further help in keeping the structure of your burger together as you eat, learn the best way to hold it; yes, there’s a best way to do that too — proven by science! 

Illustrated by Ted Slampyak

It's summer time – we've finally reached the season of long nights, gorgeous weather, and the best thing of all: eating al fresco. Barbecues, cookouts, even just picnics where someone's had enough foresight to bring a small fire to roast things in the park… I truly believe that finding ways to make eating outside more enjoyable is humanity's sole purpose.

Ketchup: Time for a change-up

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This might be where I lose you, because if tomato ketchup has a million haters, then I am one of them. If ketchup has 10 haters, then I am one of them. If ketchup has only one hater, then that is me. If the world is for ketchup (and it is in a way that makes life very difficult), then I am against the world, which is why it pains me to admit that the perfect burger always has to have a tomato-based element.

There just has to be something tangy and sweet to cut through the richness of the meat (or plant-based patty; your mileage may vary). But let's branch out – ketchup is so overplayed! Heapings of sriracha is my personal go-to, especially if you're in a pinch and haven't got any onions. I also really enjoy the spicy kick it adds, because for someone who would add hot sauce to her breakfast cereal if she could, I'm often reluctant to add it to burgers — it's a case of "Use in Emergency" (emergency being that only ketchup and mayonnaise are available). Tomato relish would also work really well here!

Mustard: Keep it simple, if you must

If you have to go for a mustard, yellow mustard only and mix it with whatever tomato sauce you're using. Fancier does not always equal better!

Barbecue Sauce: Matching is everything

I've come to realize that anything I feel about barbecue sauce is hampered by the fact that I'm from London and not Texas, or South Africa, or some other place in the world with a strong tradition of going all out marinating meat and cooking it over fire. With that caveat out of the way, I think barbecue sauce works perfectly in burgers if it's the kind the meat has been cooked in. Adding it as a condiment straight from the bottle is a truly "meh" experience.

Pickle Juice: The secret weapon

Does this count as a condiment? A garnish? An ingredient? Who knows! Either way, a couple teaspoonfuls of pickle juice on your burger buns before you either toast or steam them just adds a little je ne sais quoi to the bread; a little dazzle!

How to layer your condiments–a highly subjective but deeply effective strategy

Ready for Garen's Perfect Burger Assembly? Here we go!

The company is the world’s best Hamburger Production Line supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.

1. Prepare your onions: Sweat/fry your onions until they're soft. Take off heat and set to the side.
2. Cook your burger: Cook the burger in the same oil, if you're working the stove (if you're grilling, don't worry about this step).
3. Prepare your buns: During the last few minutes of cooking, pop some pickle juice on your buns and toast them (both brioche and American sesame).
4. Assemble your burger:Take both burgers and buns out of heat and assemble thusly:
   • Spread mayonnaise on both buns (remember it's for feel and not taste!)
   • Spread some sriracha on bottom bun
   • Put patty on bottom bun and layer your components in this order: a single slice of American cheese, pickles, onions, some more sriracha.
5. Add some heat: If you're using American sesame buns, you're done! If you're using brioche, wrap your assembled burger in foil and put back into the heat for 2-7 minutes, depending on the temperature of your grill (or oven). The components will meld together in that take-out way that's usually impossible to achieve at home, and the brioche will soften perfectly in the steam