How do you make a burger that slays all the rest? We ask Chef Adam Penney of Three Buns for his secret tricks
How do you make a burger that slays all the rest? We ask Chef Adam Penney of Three Buns for his secret tricks
About Chef Adam Penney
Having worked in renowned London restaurants Chinawhite and Lonsdale, and also helped set up London’s leading burger joint, Patty & Bun, Chef Adam brings his creative culinary expertise to Singapore’s Potato Head in Keong Saik as the Head Chef. He now also helms Three Buns by Potato Head, located at 60 Robertson Quay, #01-01, Tel: 6909 7838. Visit www.threebuns.com
Use Quality Meat “Make sure you use the best quality meat you can get, my ideal dream patty would be around 40 day aged, grass-fed chuck and rib cap, with 20 per cent fat from the rib cap. I like using around 150 g medium coarse grind.”
Turn Up The Heat “The grill must be hot, and there’s no need to add extra oil. If the grill isn’t hot enough, the patty will steam and stew before getting a crust on the meat, which isn’t very nice.”
Simple Seasoning “Season the patty with salt, place on the hot grill, press lightly around the full surface area, or press balled meat flat on the grill for a smashed patty. Leave it to caramelise for around 90 seconds, then season and flip.”
The Right Ratio “The meat to bun ratio is important also – the bun should be slightly less than half of the patty weight, and around 1 cm diameter smaller than the raw patty.”
Final Assembly “Ideally the buns need to be freshly toasted and still warm, the patty needs to have a good crust and caramelisation. And it should be cooked to 55 to 60 C in the centre. Allow the patty to rest, treat the patty as you would a prime cut of steak. Build the burger from the bottom up: Bun, ketchup, lettuce, ripened tomato, patty, cheese, pickle, mayo and the bun crown.”
FEED YOUR BURGER MANIA
These yummy new creations join the burger craze!
FATBURGER
Famed for its thick and juicy patties, this trendy burger joint has many Hollywood stars on its followers list. Now, it is here in Singapore to offer its signature stacks alongside hearty American bites. Fatburger is at #01-08/09 Novena@Velocity, 238 Thomson Road and #01-70/71/72 KINEX Mall, 11 Tanjong Katong Road. Visit fatburgersg.com
BEYOND BURGER X MEZZA9
Meat-free burgers have been trending lately – they make for a sustainable yet delicious option – and the two new creations by Mezza9 using Beyond Burger’s 100 per cent vegetarian burger patties have been garnering many fans. The Modern Asian Burger is a definite must-try! Mezza9 is at Grand Hyatt Singapore, 10 Scotts Road.
OMAKASE BURGER
This gourmet burger startup from Singapore is known for its authentic American-style Omakase Cheeseburger. Now, they’ve made it even better, with a speciallydeveloped, flavourful four-cut beef patty blend, topped with an imported potato roll bun. Omakase Burger is at Picnic, #03-15-49 Wisma Atria, 435 Orchard Road. Visit www.omakaseburger.com
The Weekly’s New Finds
Prata Or Potato? Both! From the brand which brought you Hainanese Chicken Rice Potato Chips and Singapore Laksa Potato Chips comes another local fave: Egg Prata with Fish Curry Potato Chips! F.EAST (Flavours of the East) potato chips are available from selected 7-Eleven stores and supermarkets.
Mickey In A Bottle To celebrate Mickey Mouse turning 90, evian is releasing limited edition bottles featuring the Disney mascot in his most famous costumes. The evian Mickey Mouse 90th Anniversary Limited Edition Figurine Collection is available individually from $1.95 or as a box set from $8.95, at leading supermarkets.
A Slice Of Heaven Bored of your usual sliced bread? Try the new Artisan Sliced Breads from Baker & Cook – there are five flavours to choose from: White Sourdough, Country Sourdough, Soy & Linseed Sourdough, Cheese & Onion and Cinnamon & Raisin. From $6.50, available from selected Cold Storage and Market Place supermarkets.
COMPILED BY SEAN TAN
