Anthony Bourdain was known for his uncompromising attitude towards culinary matters. The chef author and television personality never held back when it came to his opinions on food. He once called Kobe beef sliders a “clear and present danger” because they were more about luxury than taste. For Bourdain the perfect burger consisted of just three things: a soft potato bun a well-ground patty of good quality beef and meltable cheese.
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Anthony Bourdain's 3 Tips for a Perfect Burger
Beyond those basic principles Bourdain believed that “like all things you cook there are trade-offs. I like lettuce on a burger. Maybe even a tomato is nice but it makes it structurally harder to eat” he said in a 2016 Insider Tech interview. He had a rock-solid test for whether a burger made the grade. “In a perfect world you should be able to eat a burger with one hand and get a representative portion of all the elements” he said.
Anthony Bourdain ever the watchful eye of his fans once warned people about a staple restaurant menu to avoid. "If they have a menu that's everywhere or they have a burger or an Asian fusion and it's not in Asia that's all worrisome to me" he told Money in 2018. Even when it came to burgers he believed that less is more.
Ketchup got a thumbs up from Bourdain and mayonnaise ("if you insist") but little else because he believed that once you get past that it "becomes as much a technical and structural problem as it is a taste experience." By that he meant that burgers with too many ingredients can become unstable. "You know a burger is a beautiful thing but not when you've eaten half of it or you're left with two bites of meat or just a bun" he said. Still some of the burgers Bourdain loved over the years have come with more than just a dollop of ketchup and often required two hands to move from plate to mouth.
