It’s fair to say I don’t get out much in the evenings – in fact I can’t remember the last time I was actually out after dark (except to take the bin out, which doesn’t count) – and being a blogger I sit at home tapping away in my quiet corner of the internet without any human contact at all.
So when Asda decided to mark National Burger Day with a #meatup (get it?) for Brighton bloggers (aren’t we the lucky ones!) it wasn’t only a chance to get out sans kids, it was also a chance to meet all the lovely faces behind the blogs I love in the flesh.
We were picked up by a bus that runs on used cooking oil (so Brighton) and taken to a secret location (a rather smart town house) where gin & elderflower cocktails, more meat than you can shake a stick at, a jazz band and garden games awaited us. It was so unlike a normal Thursday night it was marvellous. There wasn’t a nappy or plastic toy in sight.
A team of chefs whipped up a choice of burgers from BBQ pulled pork with slaw & parsley to vintage cheddar beef burgers with bacon, mayo, relish & salad, all made with Asda’s groceries range. There was even a peach & mushroom burger for the non-meat eaters (a combination bound to cause controversy).
Of course all this begs the question: what makes the perfect burger? In a bid to get to the bottom of it I asked some of my fellow bloggers, and this is what they said:
Vicky at Ville de Brighton: “A Brioche bun, 100% pure beef, vintage cheddar cheese, sliced gherkins, slice tomato and flash of green (lettuce!) and a special mix of Dijon, tomato sauce and Mayo on one side and Bix burger relish on the other. I’m all about the relish!”
Tom at Diary of the Dad: “The most important thing is the burger itself! You have to have a focal point and, for me, it needs to be a really good quality bit of beef. My favourite is a seasoned Scottish beef burger. Served with bacon, cheese, lettuce, tomato, mayo and relish.”
Lauren at Belle Du Brighton: “For me a burger is all about the relish. Preferably a pickly relish though caramelised onions would do. I detest tomato and sliced onion in a burger but a gherkin is welcome!”
Dan at Don’t Believe The Hype: “For me it’s about the quality of the meat and the bun. Don’t scrimp and don’t overcook. Ideally keep it rare and juicy surrounded by something crusty that I can get to grips with (man food) and if there is no ketchup consider yourself off the Christmas card list :)”
So there you have it. For me what makes the perfect burger is the presence of gherkins. And the more the better.
I love them so much I even eat them out of the jar, which reminds me, I happen to have some in the fridge.
Stay right where you are, I’ll be back * side steps out of the room and opens fridge *