Three tips for creating the perfect burger
According to Bourdain, the perfect burger has a “soft, squishy potato bun”, “well-ground, good quality beef” and meltable cheese, which is “more often than not processed”.
Once you have those three elements, Bourdain's final warning is against overcomplicating it.
“In a perfect world you should be able to eat a hamburger with one hand and get a representative chunk of all the elements,” Bourdain said.
“There’s a tectonic slide that occurs when you start to over complicate and add other products.”
When deciding on your burger toppings, ask yourself one thing: “Is it making it better.”
"Is this thing I'm doing to this perfectly good, classic dish -- is it making it better?" Bourdain says. "It might make it more entertaining. It might dazzle people and say 'Oh look how clever he is." You might deconstruct it in a way that impresses people, or delights them, or astounds them... but does it make it better?"
