It All Starts with the Meat
The most important part of any burger? The patty. This is where quality really shows. A great patty is made from fresh, high-quality beef – ideally freshly ground, never frozen. The fat content should be around 20 percent. Too lean means dry, too fatty gets mushy.
A good sign: when you bite in and the juices run – that's quality.
The Bun Matters More Than You Think
A burger bun should be soft but not fall apart. It needs to absorb the juices without getting soggy. Lightly toasted is perfect – it adds stability and a subtle roasted flavour.
A good bun is like a good host: it holds everything together without stealing the spotlight.
The Balance of Toppings
A common mistake: too many toppings. A great burger doesn't need ten layers. It's all about balance:
- Freshness – Crisp lettuce, ripe tomato
- Acidity – Pickles or pickled onions
- Creaminess – A good sauce, melted cheese
- Crunch – Crispy onions or bacon
When all these elements come together in one bite, you've got a great burger.
The Cook Is Everything
Medium to medium-well is the sweet spot for most people. The patty should have a beautiful crust on the outside (the Maillard reaction), while staying juicy and slightly pink inside. Well done? You can – but you don't have to.
The Sauce – The Finishing Touch
Ketchup and mayo are fine. But a homemade burger sauce takes everything to another level. At Luis Diner, we make all our sauces from scratch – and you can taste the difference.
Our Takeaway
A great burger is no accident. It takes quality ingredients, proper preparation and a feel for balance. Sounds simple? It is – when you know what matters.
Try it yourself: Our burger menu ranges from the classic cheeseburger to the Tartufo Burger with black truffle. Come by and see for yourself.