>>4465529First, toasted buns - a detail too often overlooked but oh so crucial. The surface should be crispy golden brown, the inside soft embracing, like a caressing of butter and heat. An invaluable vessel that keeps the taste's alchemical masterpiece in place.
Then, the meat. A perfectly tempered and gently fried or grilled piece where the maillar reaction creates a deep, caramelized surface. The fullness of a high quality steak, the juiciness of a smashed burger, the smoky umamine from a well -hung entrecote - each variety carries its own poetry.
And finally, the wine. A cool temperate Barolo, a structured acid or perhaps a burgundy with silky elegance. The acid and tannins lift the fat, the fruity tones balance umamine and a light spice reflects the burnt surface of the meat.
