You’re eating burgers all wrong as butcher shares most common mistake

Did you know today (August 22) is National Burger Day? The day itself marks all things to do with the savoury treat but it turns out we have been eating our burgers wrong.

Constructing the perfect burger, packed with flavour is no easy feat. So, online butchers Campbells Prime Meat have revealed the only way you should be stacking your burgers to optimise taste and texture.

Bottom bun:

Start by placing a bottom bun half on your plate. This will absorb all the juicy flavours, but to prevent it from becoming soggy you’ll need to add a barrier between the burger patty and the bun.

Sauces:

Whatever your favourite flavours are, smother the bottom bun with either ketchup, mustard, mayo, or a combination of all three in a delicious burger sauce.

Lettuce:

Next, add your juice barrier to stop the bottom bun from becoming soggy by layering fresh and crisp lettuce.

Tomato:

Place thinly sliced tomatoes on top of your lettuce to add a burst of flavour and moisture to your burger. Experts at Campbells Meat recommend using beef tomatoes.

Gherkins:

Love them, or hate them. According to Campbells Meat, no burger is complete without the tangy taste of sliced gherkins or pickled cucumbers. Layer them on top of your tomatoes to suit your flavour preferences.

Burger patty:

When you buy burger patties, don’t be afraid to experiment with different types of meat to discover your favourite flavour.

Whether you prefer beef, lamb, or pork, each offers a unique taste. Once you’ve chosen your patty, layer it on top of the fresh vegetables to help keep the bottom bun from becoming soggy.

Melted cheese:

Grill your burgers with a layer of cheese on top for a gooey and flavoursome combination.

Raw onions:

Place raw onions on top of the cheese and patty to soften the distinct taste.

Top bun:

With another layer of your favourite condiments, place the other side of the bun on top of your burger masterpiece. Try toasting this bun for added crunch.