Having written an article about the best burger in Liverpool, I thought I’d let you in on my attempts at creating a high-quality burger. This is something I do fairly regularly, and I start with the bun, which I make myself, using a very soft dough made yogurt and browned butter (and Idea got from reading Heston Blumenthal). The patty was made with beef mince, with just a pinch of salt and pepper and a squeeze of ketchup. I put the meat in the food processor to mix it as I feel this helps the texture. Now the best burgers are chargrilled, but it was raining yesterday, so the BBQ was a no go, therefore the just cooked the burger in the pan. In the bun when lettuce, onion, tomato, the blob of mayonnaise, and squirt of ketchup. This is what I got.