Exploring the world of Mustard as a burger topping - Embarking on flavourful journeys

The pinnacle of American mustard offerings is undoubtedly the yellow variety, characterized by its vibrant golden hue, and beloved by all fans of fast food all over the world. Its distinctive colour is achieved by exclusively employing finely ground yellow mustard seeds and the vibrant spice, turmeric, which gives it a brilliant tint of yellow. This duo is combined with vinegar and water, occasionally augmented with a handful of milder spices, resulting in a rich, viscous condiment that's easily dispensed and desired by all. 

Honey mustard, as its name suggests, is a delightful fusion of honey and mustard. This delectable concoction yields a sweet sauce that maintains a hint of its mustard's multifaceted character, although it substantially mellows the fiery bite associated with traditional mustards. Honey mustard's primary aim is to infuse sweetness into a condiment recognized for its spiciness and bitterness - which makes it a common addition to many signature burgers around the world, similar to the kind created by the popular brand Smashburger. 

Intensifying the inherent spiciness of mustard seeds, spicy brown mustard is a departure from the milder mustards. Crafted from brown mustard seeds, it undergoes a soaking process with a lower vinegar content than that of traditional mustard varieties. This unique blend of potent seeds and reduced acidity ensures that the nose-tingling heat is significantly heightened. Additionally, spicy brown mustard retains the bran on the mustard seeds, which remains largely intact during processing and gives a coarser texture to the final sauce, distinguishing it from the smoother consistency of average yellow mustard.

While initially originating in Dijon, France, Dijon mustard is not confined to that geographic region. The credit for its creation goes to Jean Naigeon, a skilled mustard maker hailing from Dijon, who introduced a novel twist by replacing the customary vinegar with verjuice, a tangy juice derived from unripe grapes. Today, most Dijon mustards are prepared using alternative low-acidity liquids, with white wine being the most prevalent choice, and they incorporate the spicier brown or black mustard seeds. Dijon mustard boasts a sharp and robust flavour profile, making it a versatile option in many applications where yellow mustard's more pronounced kick is desired.

Whole grain mustard is essentially a condiment where the mustard seeds are ground to the point of forming a paste, yet they remain partially intact, resulting in a dense, coarse texture. There isn't a strict recipe for whole grain mustard, but the majority available in stores are notably influenced by the Dijon-style or a derivative thereof. The incorporation of wine in lieu of vinegar, and the utilization of brown and black mustard seeds rather than yellow, imparts a robust and zesty character to many whole-grain mustards, giving them a flavorful kick.