BUILDING THE BEST BURGER

USING THE FRESHEST INGREDIENTS

BUILDING WITH THE FRESHEST INGREDIENTS:

BURGER ARCHITECTURE

BURGER BUNS

The Bun is the first impression of the Burger. The structure and subtle flavor of the bun is the canvas to paint great Burger art.

The Bun’s performance and how well it eats as well as holds together determines the eating experience of the consumer.

Use our Fresh-Baked and Specialty buns adds a layer of quality and Hand-Crafted that true burger connoisseurs appreciate.

Toast that Bun. A toasted bun brings out the bun’s flavor and offers a great surface to start Building your Burger.

BUILDING WITH THE FRESHEST INGREDIENTS:

BURGER ARCHITECTURE LETTUCES

The lettuce is the protector of the bun. Always place your lettuce on the bottom bun to protect the bun from oversaturation of Hamburger juices

Hand selected crisp lettuce adds crispness and texture to the burger as well as flavor.

By using different lettuces you can get different textures, flavors, and appearances. Butter lettuce is mild and almost buttery in flavor, arugula has a peppery bite, iceberg lettuce is more sturdy and crisp.

BUILDING WITH THE FRESHEST INGREDIENTS:

BURGER ARCHITECTUREVEGETABLES

The Next layer is crisp fresh vegetables. These vegetables protect the lettuce from wilting from the heat of the burger. It’s another layer of protection to shield the bottom bun from oversaturation of Hamburger juices

These vegetables could be any variety of onions, peppers, or tomatoes. These vegetables add flavor but can also cut the richness of the burger and other toppings.

Onions are a great topping for burgers. Remember yellow or Vidalia onions are the sweetest. Red onions and white onions will be stronger onions. When you cook or grill them, they become sweeter.

BUILDING WITH THE FRESHEST INGREDIENTS:

BURGER ARCHITECTURE

THE MEAT

The next step of building the perfect burger is the meat. A Burger is only as good as the meat quality. The Best Burgers are made with the freshest Food City ground beef.

Fat is flavor and needs to be in the burger to get that juicy Burgerlicious experience. 85/15 and 80/20 are great ratios for of meat to fat. Fat helps in the cooking process of the burger; the less fat, the longer the cook time.

Take Advantage of the Food City Meat Department’s commitment to freshness. Our Butchers grind hamburger everyday.

They have many great Gourmet burgers already mixed with your favorite flavors. Try one of our Steak Burgers or the new Smoked Gouda Bacon Gourmet Burger.

USING THE FRESHEST INGREDIENTS:

BURGER ARCHITECTURE

CHEESE

Cheese can make or break the burger’s flavor profile.

Cheese should compliment the flavors of the burger. It should never dominate the other ingredients.

If the burger has cheese, melted cheese is a must for that true burger experience.

Try some of the specialty cheeses from the bakery deli. We have it all from smoked gouda, fresh mozzarella to Award winning Blue cheese from Emmi Roth.

BUILDING WITH THE FRESHEST INGREDIENTS:

BURGER ARCHITECTURE

TOPPINGS

Now the burger is ready for toppings. Whether it be pickled jalapenos, banana peppers, bacon, sautéed mushrooms, or onion rings.

The toppings add that extra special character to give the burger it’s own unique flavor and style. Toppings are like the “Tie” for the good dress suit.

We have tons of pickles to choose from if you like pickles on your burger. We carry everything from spicy to extra sweet bread and butter pickles. Make sure your pickle compliments your burger masterpiece.

BUILDING WITH THE FRESHEST INGREDIENTS:

BURGER ARCHITECTURE

SAUCES

Sauces are the final part of the flavor profile. Sauces on the top but help the bun to adhere to the burger and toppings.

Sauces must be used to compliment the character of the burger and must be part of the overall flavor profile.

Pairing sauces to balance or add flavor notes to a burger is fun and exciting. What sauces you like on your burger reflects your experiences and personality.

Try new things. Instead of using just Mayo, try using a flavored Mayo that compliments your burger.

Here are some burger ideas for your next cookout.

Firehouse BurgerTwo ¼ pound burgers grilled and served on an Amoroso sub bun with shredded lettuce, sliced tomatoes, sliced green peppers, and hamburger chip pickles. Then topped with Ham, Turkey, and sub dressing.

Sante Fe Patty MeltA 1/3 pound burger grilled and served on grilled Texas Toast, red leaf lettuce, salsa, and Chipotle Mayo. Then topped with Pepper Jack Cheese, Roasted Hatch Green Chilies, and crisp bacon.

The Black and Blue Rooster 1/3 lb Black and Bleu gourmet burger grilled and served on a Hamburger bun with sliced green peppers and leaf lettuce. Topped with Buffalo-sauced Pulled Chicken, Cole Slaw, and Emmi Roth Buttermilk Bleu Cheese.

The Big Pig1/3 pound burger grilled and served on a fresh baked onion roll and Bistro Deli Virginia ham. Topped with Bacon, Pork BBQ, Fried onions, then drizzled in BBQ sauce.

Alpine Swiss Burger1/3 pound burger grilled and served on a Kaiser bun, spring mix, and tomato slices. Topped with sautéed mushrooms, sautéed onions, and Bistro Deli Baby Swiss cheese

Ray’s Roadhouse BurgerSmoked Gouda Bacon gourmet burger grilled and served on toasted Texas toast and crisp iceberg lettuce leaves. Next, it’s topped with Muenster cheese, bacon, a fried egg, and a fried onion ring.

All Star Burger Ideas

All Star Burger Ideas

Philly BurgerTwo ¼ lb burgers grilled and served on a toasted Amoroso Sub Roll then topped with cooked Cheesesteak beef, sautéed onions, sautéed peppers, and sautéed mushrooms and finally smothered in melty Provolone Cheese.

Tavern Meat BurgerThis is a use for leftover burgers. Chop the burgers and toss with bacon bits, sautéed onions, brown gravy, and shredded mozzarella cheese. Stir then heat the mixture. Place a scoop on a soft sesame seed bun topped with leaf lettuce.

The Devis-Tator1/3 lb burger grilled and served on a Hamburger bun and rings of grilled Vidalia Onion then topped with seasoned steak fries, chili, and nacho cheese sauce.

Spicy Sicilian1/3 lb burger grilled and served on a toasted Ciabatta roll, arugula, banana peppers, and garlic mayo then topped with Pepperoni, salami, mozzarella cheese, and drizzled with marinara sauce.

Little DevilsTwo slider burgers grilled then served on King’s Hawaiian rolls and topped with Pepper jack cheese, Sriracha ketchup, Jalapenos, and spicy pickle chips.

BBQ Crunch BurgerA 1/3 lb burger smoked gouda bacon gourmet burger grilled and served on a Brioche Hamburger bun, butter lettuce, and slices of Grainger County tomatoes. Topped with Terry’s Vidalia Onion Potato Chips and drizzled with tangy Carolina BBQ sauce.