Page 22 - Trending Magazine 2018 Fall

Beautiful Burgers_Layout 1 18-09-18 2:43 PM Page 3

throw a bunch of spices and herbs into their ground
beef and add some eggs and other fillers. Now, we’re
going back to… really good, flavourful cuts of beef and
simple salt and pepper.”
Once you have a good base, Hendricks said, it can be
all about the condiments that go with it.
“You can take a burger and you can class it up or you
can dumb it down… you can do anything with it,”
Hendricks said. “You’re only limited by your
imagination.”
Hendricks prefers a fairly coarse grind of meat, he
Whether you like to keep it simple or load it to the max, said, a little more so than what you can buy in the
there’s a burger that will please just about anyone. grocery store.
From a basic beef burger, chicken, salmon or black As increasing numbers of chefs start taking a more
bean patties, Culinary Arts instructor with Assiniboine scientific approach in the culinary world, Hendricks
Community College Bryan Hendricks knows what goes said greater attention is being paid to the grind itself.
into making every bite memorable — no matter the “There are now some chefs who will only grind their
trend. meat in a certain direction in order to keep the
“People are going back to a more basic (burger),” proteins aligned and it ends up being a better
Hendricks said. “It used to be that everybody would textured burger,” Hendricks said.

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