Ever read a blog on burgers with a dash of humor? Meet Sandeep Deb Varman, a communications consultant who gives us “burger gyaan” in his blog “The Bangalore Burger Blog“. The name says it all. Sandeep is here on TYT sharing with us a little about himself, his passion for burger blogging, and the most recent event Burger Riot , held at the Phoenix Marketcity.
TYT: Tell us a little bit about yourself?
TBBB:I work as a communications consultant in the high-tech space. Outside of work, I’ve gotten back to endurance sports recently and like most people, in the first week of January, I resolved to finally get my hobby going. That being my Burger Blog. When I’m not digging deeper into burgers or cycling, photography is another passion that I pursue intently (goes back to editing photos from a recent trip to Leh).
TYT: Why a burger blog?
TBBB: Well, it’s usually the first dish I look for when I walk into any restaurant or during a visit to any pub in Bangalore. With working parents, It was the easiest snack to put together as a kid. Toast up a couple of slices of bread, put in a chicken patty, and voila! Food! I’ve been experimenting with them for a long while, so it’s only worth chronicling what I eat when I go out. Also, it gives me a reason to visit more restaurants around town.
TYT: Burger places in Bangalore you highly recommend?
TBBB: Outside of the usual suspects that you’d see on any “Top 5 places to eat a burger at in Bangalore”, Blimey! at 1 MG is worth a shot. Nothing like the view of Ulsoor lake from there on a lazy Saturday afternoon with a chilled beer on the table while you tuck into a good burger.
Other than that, Claytopia is nice. They’ve also got really good pastas as well for those who aren’t into burgers.
The Open-faced burgers at Elongo’s are always worth a shot. Perfect complement to a beer.
And finally, La Traviata in Koramangala. It’s a lovely joint that not too many people frequent just a couple of buildings down from Barbeque Nation. While they have very good food in general and a fantastic white wine mojito; even their burgers are worth checking out.
TYT: Please share your experience at the Burger Riot.
TBBB:
The 17th of May was a momentous day in Bangalore. Well, okay, not nearly as momentous as it was tasty with the 2015 edition of the Burger Riot held at Phoenix Marketcity.
With a banner as inviting as that coupled with the restaurants (spoiler alert: one of them won) competing for the title of Bangalore’s best burger, which self-respecting burger aficionado wouldn’t make their way over? This included Dale Boone, a competitive eater with over 50 world records to his name.
(Note: he didn’t eat his hat but did manage 44 doughnuts in 12 around minutes)
Phoenix Marketcity provided to be an almost ideal location for the event given the heat on the day. Featuring a host of restaurants, Kathy’s Cupcakes and an alcohol counter, if you weren’t cooling yourself off with a beer; you could make your way into Phoenix to beat the heat for a bit until your appetite kicked in again.
Aside from all the stalls to figure out which restaurant in town had burgers that tickled your taste buds the best, there were burger eating contests (one each of vegetarian, chicken, and beef) as well as a show by Parvaaz to look forward to.
Being quite the burger lover, I spent the day working up an appetite (I basically walked from the basement to the venue – at Phoenix Marketcity, that’s a lot) so that I could try out as many burgers as possible. Some restaurants did disappoint while others lived up to their expectations and still others came out with pleasant surprises.
Well, getting right into it, to get the crowd going, the chicken burger eating contest kicked off with contestants tasked with having to eat a whopping 1.2 kilo burger. With Dale missing from this contest, the amateurs thrilled…onlookers…with…a….time….of….7:13…from…the…winner….Manas.
After this, at the vegetarian round, with Dale stepping in, contestants were left in the dust as he dismantled (quite, literally – he took the burger apart) the competition by finishing two burgers in a minute and 41 seconds! Few people have thrown up a burger that quickly through the course of burger history.
The eating contests wound up with Dale again making light of the contestants in a four minute eating frenzy that was the beef burger (pictured below).
Dave, pictured below with his prize which contained a bottle of pepto-bismol.
While the evening was to conclude with a show by Parvaaz, the rain played spoilsport and forced Phoenix to cut the power after just two songs by the band. Nonetheless, it was enjoyable.
While Toit was christened the Burger Champion with The SWAT Truck and Café Thulp in second and third place by the 1200 strong crowd, for me, the burger that really hit the sweet spot was the Bombay Masala Burger from Blimey. Their chicken sloppy joe, pictured here, was good as well.
burger is more than just a meal; it’s an experience, a cultural icon, and a culinary canvas where flavors meet creativity. Whether you’re a fan of the classic cheeseburger or enjoy a gourmet twist, mastering the art of crafting the perfect burger is essential for any food lover.
1. Choosing the Right Meat
The foundation of any great burger starts with the patty. Ground beef is the most popular choice, with an ideal fat content of 20% to achieve that juicy, flavorful bite. For those seeking a healthier option, turkey, chicken, or plant-based alternatives are excellent substitutes. The key is to ensure your patty is well-seasoned with salt and pepper, enhancing the natural flavors of the meat.
2. Perfecting the Patty
When shaping your burger patty, aim for a thickness of about ¾ inch. This ensures a balanced cook, keeping the inside juicy while achieving a perfect sear on the outside. Make a small indentation in the center of the patty with your thumb; this prevents the burger from puffing up and ensures even cooking.
3. Grilling vs. Pan-Searing
The debate between grilling and pan-searing a burger is as old as the burger itself. Grilling offers that smoky, charred flavor, ideal for summer cookouts. Pan-searing, on the other hand, allows you to achieve a consistent crust and retain more juices, making it perfect for home kitchens. Whichever method you choose, cook your burger to an internal temperature of 160°F for a perfectly done patty.
4. The Bun Matters
The bun is more than just a vessel for your burger; it’s an integral part of the experience. Brioche buns are popular for their slightly sweet flavor and soft texture, complementing the savory patty. Toast your buns lightly on the grill or in a pan to add a bit of crunch and prevent them from becoming soggy.
5. Toppings: The Final Touch
Toppings are where you can truly personalize your burger. The classics like lettuce, tomato, and pickles add freshness and crunch, while a slice of cheddar or Swiss cheese melted over the patty adds richness. Don’t be afraid to experiment with caramelized onions, sautéed mushrooms, or even a fried egg for a gourmet twist.
Conclusion
Crafting the perfect burger is an art that balances flavor, texture, and creativity. By choosing the right meat, perfecting your patty, and selecting quality buns and toppings, you can create a burger that’s not just a meal, but a culinary masterpiece. Whether you prefer a classic cheeseburger or a gourmet creation, the perfect burger is always within reach.