Ask 7 different food fanatics what the best way to make a burger is… and you might come up with 14 different answers. At least that’s what happened to us!
In honor of Burger Week at the FreshDirect blog, we asked some of our on-site experts to tell us: “How do you top your burger?”
Read on for their tantalizing ideas. Then tell us about YOUR ideal burger at the FreshDirect Facebook Wall.
Our Cheese & Specialty Foods Buyer, Ken Blanchette: I don’t eat burgers except for Akaushi beef form HeartBrand; 8 oz burger very coarsely cut, topped with salt and pepper on half of a FreshDirect brioche roll. Condiments would ruin the experience.
Maggie Moon, MS, RD offers her Nutritionist’s Burger:
Select leanest grinds of beef or turkey. Replace 1/4 of the burger with cooked brown rice couscous. Top with fresh guacamole, red onion and tomato or fresh salsa.
Adds Maggie, “This is fun way to add whole grains into your diet, plus it’ll cut down on saturated fat, too. You won’t miss out on the rich, full flavor if you include fresh guacamole, which is full of good fats. And you’ll add antioxidants, vitamins and minerals with the fresh tomatoes and onions.”
Our Director of Merchandising, Emma Fuerst Frelinghuysen:
Turkey Burgers: Grafton cheddar, avocado, spicy mustard and arugula
Beef Burgers: Swiss, bread & butter pickles, ketchup and mayo
Our Executive Chef, Michael Stark: Pork Burger (well done, of course) with sharp mustard, sauerkraut, served on a pretzel roll and German potato salad on the side.
Research and Development Chef Tina Bourbeau:
Beef: Aged cheddar and bacon on an onion roll
Tuna: Spicy avocado relish and lime aioli on an English muffin
Lamb: Fresh goat cheese and spicy tomato chutney on Brioche
Says Tina, “If I use greens, likely arugula for all. Everything rare or mid-rare, without exception. My diner/low-brow order is American cheese and bacon. The ketchup for the fries is doused with Tabasco. Served with a dill pickle.”
Content Manager Tomiko Peirano:
Beef: Blue cheese, thinly sliced raw red onions, butterhead lettuce, thinly sliced tomatoes (if they’re ripe) and mayo… followed by a breath mint.
Lamb: Quick-pickled onions, feta cheese and roasted red pepper.
Turkey: Same as beef, but with a tamer cheese than blue… something like a cave-aged gruyere or medium-aged gouda.
Salmon or Tuna: wasabi-mayo, cilantro and Japanese pickled ginger. There was a place in Portland that made a salmon sandwich with wasabi aioli and pickled ginger — it’s a great combination of salty, sweet and spicy.
Tomi adds, “A word on the bread: No matter the meat, I always prefer grilled commercial hamburger buns or potato rolls as the vehicle. I think the bread should be soft and pliable… I shouldn’t have to fight to get a bite. Also, when the bread is more forgiving, you don’t run the risk of taking a bite and pushing all the filling out the other side of the sandwich.”