The bun
Should be lightly toasted with a soft, fluffy centre. Though some eschew them, a sparse coating of seasame seeds adds flavour and texture.
The toppings
A good cheese should be a pale yellow, while over-processed, inferior specimens tend to be bright orange. Beef bacon, if desired, should be crisp and used sparingly.
The meat
The heart of your burger should be dark brown on the outside, light brown in the middle (NEVER grey). Though recipes vary, connoisseurs make theirs from ground chuck.
The salad
Fresh lettuce will be crisp and vivdly green in colour, while tomatoes should be bright red, juicy and firm to the bite.
The sauce
A dollop or two of both ketchup and mustard is the classic combo, though some will throw in mayo or barbecue sauce. Quantity is key: sauces should complement the flavour of the meat, rather than overpower it.
