The number of toppings on the B Spot menu might lead customers to believe more is better in building the ultimate burger. But according to corporate chef Matt Harlan, the exercise requires some restraint. “If you load a burger with 10 different toppings, you’re not going to necessarily enjoy them all,” he explains. “They’re going to get lost in there.” He recommends choosing a maximum of four items that provide a range of complementary textures and flavors. At least one should add a brightening nip of acid. And each should cover the entire surface of beef patty and bun. “Every bite should taste the same,” he says.
Following are a couple of Matt Harlan’s go-to combos to try:
Caprese Burger (fresh mozzarella, fresh tomato, drizzle of balsamic vinegar or vinaigrette, fresh basil). This B Spot special was inspired by Harlan’s love of the tomato-and-mozzarella salad, a perfect summer-cookout side. “For me, the basil is the lettuce on the burger,” he says. “I really love how pungent it is.”
Bacon Cheeseburger (blue, goat or feta cheese, bacon, roasted red peppers, guacamole). Harlan’s warm-weather version of this classic utilizes one of three cheeses he always has on hand, along with his family’s favorite condiment. The peppers pair well with all of them. “The guacamole is going to have your lemon juice in it and cilantro,” he adds. “So you’ve got some of your acids in that way.”
18066 Royalton Road, Strongsville, 440-572-9600;
20 Main St., Westlake, 440-471-8270; bspotburgers.com
