Oh, what a little pickle!

Hello Burger Fans.

Many people dismantle their burger as soon as it arrives: that little green, vinegary slice seems to annoy them, and it has to go! But have we ever asked ourselves WHY the pickle is one of the emblematic ingredients of a burger?

Who is the pickle?

Spoiler alert! Cucumber and pickle are the same species! Historically cucumbers were harvested when mature, while gherkins were picked at a young age. Over time humans accentuated the qualities of each variety and PAF… pickles were born!

In the United States pickles appeared with the wave of Jewish immigrants in the 1930s. Famous for their mastery of meat, New York’s Jewish families opened delis that multiplied throughout the city, making the pickle popular: its acidity balanced the flavours of sandwiches and brought out the taste of the meat.

What is it for?

That’s the question, you might think. Well, prepare to be amazed: the pickle really does have serious advantages.

It enhances flavour: with its acidity and high salt content (thanks to the vinegar it is pickled in), it enhances the foods it accompanies. It stimulates digestive secretions and whets the appetite. Yes, it does!

What’s more – and this is where it gets interesting – it’s low in calories: with around 13 kcal per 100 g, and knowing that we eat on average four thin slices per burger, that’s practically nothing! You can enjoy it without guilt.

Finally, its crunchy texture contrasts with the softness of the bun and meat, adding that little extra something that makes a burger sublime. So next time, think twice before discarding it!