That’s very dependant on the other characteristics of the burger and the protein type and size. I’ve had tomatoes stand out in a beautiful way in certain burgers that would have been less without them.
The acid and sweetness in certain tomatoes, cut and compliment the fat/salt in say a seasoned beef patty. There are also texture and temperature contrast when prepared correctly. In certain combinations, both are less without the other. That acid cutting the fat of the beef actually chemically changes the way that your taste buds translate the bite. So in some cases you might not think of the tomato first as you bite, but it’s actually changing the way you taste other ingredients, like the beef.
Again, hard to convince someone “outside the circle” on a concept like this, but the wrong person is making your burger, friend :)
Source: worked as a chef in Michelin starred restaurants for years.
That’s very dependant on the other characteristics of the burger and the protein type and size. I’ve had tomatoes stand out in a beautiful way in certain burgers that would have been less without them.
The acid and sweetness in certain tomatoes, cut and compliment the fat/salt in say a seasoned beef patty. There are also texture and temperature contrast when prepared correctly. In certain combinations, both are less without the other. That acid cutting the fat of the beef actually chemically changes the way that your taste buds translate the bite. So in some cases you might not think of the tomato first as you bite, but it’s actually changing the way you taste other ingredients, like the beef.
Again, hard to convince someone “outside the circle” on a concept like this, but the wrong person is making your burger, friend :)
Source: worked as a chef in Michelin starred restaurants for years.