When Munchery started the R&D process for the perfect burger, we knew it would be a herculean effort. Burger lovers have near-religious beliefs about what comprises the ideal burger. Our challenge was not only to develop a burger that would satisfy the discerning taste buds of burger lovers but also to ensure that it transported well. In other words, we needed to create a superbly delicious burger that could be cooked and chilled by our chefs, delivered fresh and intact, and heated up by our customers.

Munchery’s Your Perfect Burger: all-natural ground beef cooked sous-vide, cheddar cheese, applewood smoked bacon, sliced red onion, caramelized onions, slice of vine-ripened tomato, and our secret sauce–all on a brioche bun.

The result: Your Perfect Burger. As evidenced by the rave customer reviews, Your Perfect Burger has become a cult favorite among Munchery customers.

By design, Munchery dishes can be prepared by culinary novices. But if you’re like me and you’re a stickler for presentation, you’ll find plating Your Perfect Burger to be an especially rewarding experience. A few tips and tricks:

    1. Temperature is everything.
      Keep your hot foods hot and your cold foods cold. Leave your produce refrigerated until you’re ready to plate.  It will maintain a crisp and fresh look. And your meat? Heat it up! This will make your beef look juicy and get that cheese melting.
    2. Keep the juices flowing.
      After you heat your burger, save the juices. Apply with a small brush to to keep that gorgeous shine, and bonus: it adds more flavor.
    3. Layer your burger.
      Always make sure each and every component is showing. You want to see the vibrancy of the tomatoes, the texture of those pickles, the melting of the cheese. Let them all shine through!
    4. Keep it together!
      Group each ingredient of your burger together so nothing gets lost in the mix.
    5. Get messy.
      Let that sauce drip! Let that cheese hang!  Are your hands clean after eating a burger? Mine sure aren’t.  Be realistic. You don’t want your food to look too perfect to eat.
Amanda DiRienzo

Posted by Amanda DiRienzo

Amanda DiRienzo is the Marketing Programs Manager at Munchery. She was raised in Plano, Texas where she went on to earn a degree in Nutrition at The University of Texas at Austin. Upon graduating, she decided to pursue a career in the culinary field and enrolled in the prestigious Culinary Institute of America in Hyde Park, NY. From there she went on to work as a Pastry Chef at some of the best restaurants in Dallas and San Francisco including Wolfgang Puck's Five-Sixty, Spruce, RN74, Farallon, and Alexander's Steakhouse. She began her career at Munchery as a food stylist and while this is still a large part of what she does here, she has been able to pursue other interests in the marketing field as well.

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