The burger is the true essence of comfort cuisine - simple and decadent; it's a dish that is sure to make everyone happy, particularly in summer. An ideal burger is consistently juicy, perfectly-seasoned and precisely medium-rare. After 11 different versions, we finally honed the recipe for the Comme Ça Burger - what many have named "the perfect burger". The secret lies in achieving the right grind and right blend of meat. The harmony of the onion, beef, cheddar cheese and sauce is understated yet elegant, and its pure goodness has developed a cult following at my brasseries in Los Angeles, Las Vegas and Tokyo.
Things to remember...
Use prime Angus beef when you can. If you can't find it, look for the best quality, freshest ground chuck you can get. Don't go too lean or too fatty, 15 to 20 per cent fat is commonly offered
Avoid purchasing pre-packaged burger patties. Tailor your meat to your tastes by simply grinding or blending it at home
Do not overcook! Treat the burger like a steak. Also avoid smashing your burger flat as this releases all the flavourful juices
Customize your burger for the seasons. Create a burger bar for you and your guests with grilled vegetables from the farmers' market, different cheeses and unique toppings for a pleasantly-interactive dinner party