Seeing how today is National Burger Day on Pulse Mornings Ian Power interviewed Uli’s Celebrity Chef Jennie Silk on all things burgers specifically how to make the perfect burger. Ulis, which is located on the White Rock strip, has some of the most gourmet, yummy burgers South of the Fraser so naturally we had to ask what their secret is. Jennie’s tips included seasoning your beef patty with simple salt and pepper, making sure you BBQ it on 400 to 450 degree heat (and don’t flip it too often or you’ll lose the juices), as well using a bun that can hold all the goodness inside yet one that doesn’t overpower it in size or flavor. As for toppings really the sky is the limit. She recommends using a full flavor cheese like blue or goat cheese to kick your tastebuds into overdrive. Backyard BBQ enthusiasts can also try adding garlic and other spices of their choice to regular old mayonnaise to elevate it like Uli’s does with their 2.0 Burger (click here for the link to their burger and sandwich menu) As for myself, my idea of the perfect burger is a hint of mustard and garlic aioli on the top bun and ketchup on the bottom. Then load that beef baby up with all the fine fixings. We’re talking arugula, goat and feta cheese, one tomato slice, fried red onions, extra pickles, a dollop of smashed avocado and a big ol’ slice of bacon. Perfecto! I don’t know about you but no matter who you’re with or where you are there’s something so comforting about a cheese burger. How do you take yours?
