In our 150th issue we looked at the trends we’ve seen over the last decade, and one that was prominent was the rise and rise of better food in bars. So much so, that just about everyone now has an opinion on what makes a good burger — we asked Sydney chef Tomoyuku Usui from Rabbit Hole Bar & Dining for his tips on how to make a great burger. He should know: his burger was up for a gong as the world’s best burger recently.
Rabbit Hole Bar & Dining’s Tomoyuku Usui says:
1. The freshest produce:
From the leaves you use to the tomato and the burger bun- always use the freshest produce available. ( the lettuce needs to have crunch!)
ADVERTISEMENT2. The pattie:
Good quality meat and large portion sizes.
3. Seasoning:
Always check seasoning, every ingredient varies, so you need to ensure you are tasting along the way to ensure a consistently perfect result.
4. The cooking process:
The perfect temperature controls the crunch on the bun and the caramelised elements of the burger.
5. Top class burger bun:
At Rabbit Hole Bar & Dining, we like to use a brioche bun, for its soft, buttery goodness.
