Experts generally agree on what constitutes a great hamburger, but the question of who does it best is open for discussion.
Representatives from five northwest suburban restaurants are about to clear the air when they step up to the grill to demonstrate their skills on March 23 when Tokio Pub in Schaumburg hosts its first Burger Wars competition.
A panel of judges will base its decision on who snags the Best Burger Award based on taste, creativity and presentation. The prize includes bragging rights and a traveling trophy. A fan favorite award also will be declared based on the preferences of diners who, during the event, will sample mini burgers prepared by each of the competitors, along with side dishes and beer pairings.
“Defining a great burger comes down to the right meat choices – that perfect balance of fat and meat,” said Head Chef Peter Partaker from The Lucky Monk in South Barrington. “You’ve got to find the ‘sweet spot.’ Too little fat yields a dry patty. Get the fat content right and the burger is juicy enough to activate the taste receptors.”
Participants will supply their own meat, seasonings and buns.
“All of these components combine to give the burger its ‘wow’ factor. It’s all about the quality,” said Partaker.
Peter Balodimas, divisional chef for Lettuce Entertain You Enterprises’ Shaw Division, which includes Tokio Pub, agrees on the importance of quality.
“The finished product is a reflection of what you start with. That means using the best beef you can source,” said Balodimas, whose entry in the competition will be Tokio Pub’s Ramen Burger – an eight-ounce burger whose unusual “bun” is comprised of ramen noodle patties.
Kobe beef fat is used to supplement the fat in the Ramen Burger, an addition that adds “an extra dimension of richness,” Balodimas said.
Balodimas said many people buy chuck for their burgers, but it’s not the best. “I prefer marbled cuts like short rib or brisket, rib eye — something that has been dry aged and has depth of flavor.”
Another participant in the upcoming competition, Luis Trujillo, has had 21 years of foodservice experience, including the last 12 with Wildfire in Schaumburg where he is executive chef.
“I grew up in Mexico and was 14 before I had my first burger,” Trujillo said. “So when I came to this country I compared burgers to tacos. They were so versatile and could be made in so many styles built on a base ranging from beef and bison to turkey and black bean. What’s more, they’re easy to eat and pleasing to a wide array of tastes.”
Trujillo plans to top his burger with fried onion rings, Sriracha sauce, bacon, Wildfire-style made-from-scratch barbecue sauce and Cheddar cheese – all sandwiched in a sesame bun.
The chef said this Burger Wars event won’t be his first competition, and he’s “ready for a food fight.”
Other contenders signed up for the event include Morton’s and Wickets Bar & Grill.
Burger Wars
6:30 p.m. March 23
Tokio Pub, 1900 E. Higgins Rd., Schaumburg
$45 per person
For reservations, call (847) 278-5181 or visit TokioPub.com.
