Scientists have unveiled a precise formula for achieving burger perfection—complete with one unexpected ingredient that might spark debate.
According to new research, the perfect burger should be 2.7 inches tall and enjoyed with your hands, not a knife and fork. This height ensures that every bite is a balanced blend of flavours and textures.
Charles Spence, a professor of experimental psychology at the University of Oxford, suggests a meticulous arrangement of ingredients to maximise enjoyment. For optimal aroma and taste, the burger's aromatic elements—like the meat—should be placed near the top, while umami-rich ingredients such as cheese, fresh tomato, and ketchup should be layered towards the bottom.
Franco-Colombian chef Charles Michel, a flavour researcher and chief innovation officer at To'ak Chocolate, adds that the ideal burger should include luxurious ingredients like camembert cheese, wagyu beef, and crispy fried serrano ham.
His secret? A dash of soy sauce on the bottom bun. This unconventional touch enhances the umami flavour by soaking up meat juices, creating a richer taste experience.
Another point of contention in burger composition is the gherkin. Professor Spence champions its inclusion, citing its sweet and sour balance that cuts through the richness of the burger's umami elements. Additionally, the gherkin, along with crisp iceberg lettuce, provides a satisfying "sonic crunch," which is linked to greater eating pleasure. Despite its polarising nature, Spencer notes that the gherkin’s texture can be divisive, with some finding its appearance unappealing.
For cheese enthusiasts, camembert is recommended over cheddar for its creamy melt, which adds a dynamic visual and textural element to the burger. "The runny cheese creates what could be called ‘gastroporn gold,’” says Spence, highlighting the allure of gooey, indulgent cheese.
The research also underscores the importance of presentation. A vibrant mix of colours—from yellow cheese to green pickles and red tomatoes—can make the burger more visually appealing.
Finally, the study confirms that a burger is best eaten with the hands. Chef Michel advocates for wrapping the burger in paper to maintain its structure and keep it warm. Professor Spence reinforces this, noting that the tactile experience of holding the burger enhances our perception of its taste.
Interestingly, research suggests that eating with your hands can also be seen as attractive on a dinner date, further adding to the burger's charm.
