/ Food & Drink

What makes the perfect burger?

They may not be especially sophisticated, but a great burger is a simple, delicious, pleasure. That’s probably why burger chains can be found on almost every high street in the country. But what’s the best way to enjoy your burger?

Like many people this bank holiday weekend, I plan to throw a few burgers on my barbecue (as long as the weather gods continue to smile on us). But getting it right for your guests can be tricky.

You obviously need to use good quality meat but a great burger is about far more than that. In fact the accompaniments – and the bun – can be just as important and can transform a simple offering in to a true burger king.

In an attempt to uncover the perfect combination we roped in some expert help. We’d already assembled a crack squad of top butchers and chefs for a blind food tasting to discover the best premium burgers available in Britain’s supermarkets (find out which came top in our guide to the best beef burgers).

And so, between mouthfuls, we grilled our experts and asked them for their top tips for pimping up your burger.

The bun

To enjoy your burger to the max you need to eat it in a bun. All of our experts agreed that this must be soft, so that it can soak up all the juices – French bread is a definite no-no.

But while some of our panel preferred traditional rolls, others swore by brioches. However avoid any that are over sweet and cake-like.

The toppings

Smoky bacon and oozing cheese are classics, much loved by our experts. Sharp goat’s cheese, brie and Stilton were popular for cutting through the beefy taste but, a touch surprisingly, all were fans of cheap, processed cheese slices.

Soft, hot onions and tangy gherkins complete the deal.

The crunch

To contrast the soft roll and tender, juicy burger (and as a polite nod towards healthiness), you should also add in iceberg lettuce.

To make it extra crunchy, soak it in icy water for 15 minutes before patting it dry. All that’s left is to add your favourite condiments. Our experts were fans of Heinz Tomato Ketchup and French’s Yellow Mustard.

More leftfield options

Cheese, lettuce and bacon – as suggested by our panel – are all classic burger accompaniments. And indeed, a Zagat poll of America’s favourite burger toppings showed they were among the most popular (jalapeno peppers and raw onions were voted the least favourite).

But many people prefer less traditional toppings when assembling their dream burger. A restaurant in Liverpool serves a burger covered with peanut butter and chilli jam while closer to home, one of the Which? editors swears by her homemade topping made of garlic, anchovy and caper mayonnaise.

So what makes the best burger? Is cheese a pre-requisite? And what condiments are a must? Whether cooking your own or eating out, let us know how you enjoy your burgers in the comments below.

What extras make the perfect burger?
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I wonder how many burgers do you get out of 10 sausages? 🤓


The one thing I dislike about bought burgers, is the cheap soft soggy buns that give me stomach ache and wind.

If we make our own, we like our burgers on lightly toasted ciabatta or even on half a jacket spud, topped with cheese and bbq sauce and probably coleslaw for the healthy bit.

And burgers come from the butchers.


Have you seen the evidence on bought burgers that dont rot Alfa ? The flour quality in some of those buns is very low, Sainsbury,s changed their baguettes to this low quality crumbly flour and it tastes like cardboard and physically gives me headaches and a sore stomach.


Burger buns are quite disgusting. They now seem to have developed cheap brioche buns to make them sound more up-market.


Info on a burger bun from Macdonalds https://www.thankyourbody.com/mcdonalds-hamburger/ USA website.


You mean this lot Duncan:
Ingredients: Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup and/or sugar, yeast, soybean oil and/or canola oil, contains 2% or less of the following: salt, wheat gluten, calcium sulfate, calcium carbonate, ammonium sulfate, ammonium chloride, dough conditioners (may contain one or more of the following: sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated monoglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide), sorbic acid, calcium propionate and/or sodium propionate (preservatives), soy lecithin.

And large white baps from a supermarket:
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Palm Oil, Dextrose, Yeast, Salt, Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Mono- and Di-Acetyltartaric Esters of Mono- and Di-Glycerides of Fatty Acids), Spirit Vinegar, Fermented Wheat Flour, Soya Flour, Rapeseed Oil, Flour Treatment Agents (Ascorbic Acid, L-Cysteine Hydrochloride), Wheat Starch


If you read on it describes the chemicals Alfa. Whereas home made bun -flour (natural ) -salt-water.


I think that the information on that website Duncan mentions might just be a little biased. 🙂 Yes, white bread is fairly dire and maybe that’s why burgers are often referred to as junk food. I don’t eat burgers but if I did I would want ones in wholemeal bread.

The ingredients of a McDonalds hamburger can be found on this page: https://www.mcdonalds.com/gb/en-gb/product/hamburger.html