There is nothing like taking a bite into a well-cooked, well-built burger, and while many restaurants claim to have the best burger, it’s all subjective, right? In order to help you on your quest to find the best, Bon Appetit’s Senior food editor Claire Saffitz explains what makes for the best burger.
Per Saffitz, there is a proper way to construct a burger, and it comes down to five things: the patty, the bun, the toppings, the sauce, and most importantly, the cheese.
The patty must consist of eighty percent lean meat and twenty percent fat, she says. It can be beef, steak, pork — whatever you choose — just make sure it has the right balance of protein and fat. It should be midway between thin and a half-pounder and formed bigger than the bun you use. Bon Appetit recommends a five-ounce patty.
Speaking of the bun, Saffitz recommends a seeded or potato roll, nothing too fancy that would compete with the beef, which according to Saffitz, is what the burger is all about.
When it comes to toppings, it’s debatable. If you don’t like onions, you can skip them; however, if you like a little kick and don’t mind tossing back a TicTac afterward, go for a red onion. Lettuce and pickles are all acceptable, but they must be crisp and fresh. Saffitz makes an argument for skipping tomatoes due to their wateriness and tendency to make things slip and slide. She also prefers no mustard, but no judgment.
For the sauce, it all comes down to preference: some want a spicy sauce, others a sweet sauce; whatever you choose, just make sure it pulls everything together.
And last, but certainly not least, cheese! Saffitz suggests American due to its perfect meltability. Although there are hundreds of cheeses to choose from, she advises not to go with anything aged or too hard, as it will be greasy instead of perfectly melted.
Now that you’ve gotten an expert opinion on what makes a good burger, here are some burger joints in DFW that claim to have the best so you may go forth and apply your newfound knowledge.
The Original Chop House Burger is back in Arlington, where it first found its home in 2010. Created by Dallas Steakhouse chef Kenny Mills, the signature burger is a mix of brisket, bacon, and cheddar that bumped other local favorites such as Charley’s down a slot on the “best” list. The “Chop House Burger” was featured on Guy Fieri’s “Diners, Drive-Ins, and Dives” and was deemed the best way before anyone knew what a “gourmet” burger was. To get your mouth on what is now called Arlington’s best burger, you can visit The Original Chop House Burger at 1700 W. Park Row Drive.
If you’re in Dallas, Knife Burger is the number one joint on Eater’s list. The little brother to celebrity chef John Tesar’s steakhouse, Knife, Knife Burger uses Texas Raised beef from 44 Farms, topped with pimento cheese.
Heading to Downtown Dallas, check out CBD Provisions for a mouth-watering double-double cheeseburger. You can order it at the steakhouse upstairs or the Midnight Rambler subterranean cocktail lounge below. Either way, you can enjoy a great burger, fries, and draft beer for only sixteen dollars.
