FOODLOVER magazine

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Patnick’s Picks

Condiments are an essential part to any burger bar. Whether it’s sauces, chutneys, pickles or savoury jams, a hit of heat or a little sweetness, a finishing touch is all you need. Patnick’s Preserves choose their go-to condiments… 

Burger patnicks

Add a little heat: 

Whether it’s a beef, chicken or even a halloumi burger, a chilli jam offers great heat to the occasion. Find a jam that pairs both chilli with red pepper or even rhubarb like we do here at Patnick’s. This adds a little sweetness that compliments the heat perfectly. This is also great with melted cheese, preferably a strong Cheddar or smoked option.  

In need of a little sweetness: 

A fruit-based chutney is great for cutting through the richness of a meaty burger and adding some much-needed sweetness. You can’t go wrong with the classic combination of mango chutney topping a chicken tikka burger or an apple chutney perfectly finishing off a pulled pork bun. Fruit is fantastic with a really savoury, meaty burger. 

A refreshing choice: 

Most commonly found on the cheese board, red onion relish, piccalilli and green bean chutney are all surprisingly good choices to top a burger. Great for adding a little bite, these refreshing relishes are great on veggie burgers too; think grilled portobello mushrooms with melted blue cheese. For something even more zingy, try a little lime pickle atop a burger, spiked with aromatic curry spices.   

Keeping it classic: 

Sometimes classic is best and for those moments mustard is a great way to finish a burger. A mild or wholegrain mustard always works well with a steak burger that is rich in flavour. For those a little apprehensive of the intensity of mustard, try mixing with a little mayonnaise to make it more mellow (but not too much as it needs to retain its bite). 

www.patnicks.com

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.