It is one thing to get a burger from a fast-food chain — where a server slaps a patty between two buns in seconds — and quite another to make one from scratch at home. If you choose the latter option, chef Prateek Sadhu of Masque restaurant in Mahalaxmi will be dishing out some tips on the same at a workshop that he is hosting this weekend in collaboration with Le 15 Pattisserie.

We catch up with Sadhu ahead of it and he tells us that he will make two burgers — a fried chicken version, and a mushroom patty for vegetarians — that people can replicate at home. He adds that the quality of the ingredients is the key to a good burger. Once you get that right, you can play around with different flavour profiles depending on whether you have beef, pork or chicken as the filling. Vegetarians can simply rummage in their pantry and improvise with whatever is available. "You can make a patty out of cauliflower, broccoli, beans, etc. Basically, see what you have and go crazy with it," Sadhu says.