14 DAY TRIAL // Burgers are among the tastiest treats we can hope to have on our plates, which explains why thousands of them are cooked and served every day.
Be that as it may, the fact of the matter is not all burgers are alike. Au contraire, some score more than others on the deliciousness scale.
The good news is that, thanks to the hard work of food scientist Stu Farrimond, our days of mediocre burgers might very soon be behind us.
Math makes the best burgers
Stu Farrimond claims to have developed a formula for the best burger anyone could ever hope for. The secret: properly balance the ingredients and cook the meat for just the right amount of time.
Not to prolong the suspense, the scientist says that the perfect burger must be cooked for 9 minutes, preferably on a grill. To keep all the juices in, it should only be flipped once.
“The research revealed that the optimum cooking time per side for a quarter pounder burger was approximately four-and-a-half minutes when the grill is at the optimum temperature (about 150 to 180 degrees Celsius / 300 to 360 degrees Fahrenheit),” Stu Farrimond said in an interview, as cited by DM.
As for the toppings, they should account for no more and no less than 60% of the weight of the whole burger and be hand-pressed to achieve a thickness of 1.5 centimeters (0.6 inches).
Some ingredients are better than others
True, we all have the right to choose what toppings we want on our burgers. All the same, food scientist Stu Farrimond would very much like to recommend a recipe that he says cannot possibly fail.
Without further ado, here are the toppings for the perfect burger: 12 grams (0.5 ounces) of lettuce, preferably of the iceberg variety, a couple of tomato slices, each 1 centimeter (0.4 inches) thick, a 23-gram (0.8 ounces) slice of cheese and some fried onions.
Place the cheese on the patty to make sure it melts, the tomato near the center so that it won't fall off and don't forget to distribute the sauces evenly, and your taste buds will surely be forever grateful.
