Had lunch at Byrons to try their cheesemas special. 2 60oz beef patties with 3 cheeses ( montary jack, emmental, american ) woth shedded lettuce, pickles, and spicy sauce in a glazed bun.|
As soon as it game out i new i was in for a treat. This huge burger.sat their glistening and oozing with cheese and sauce. You really have to try one of these beautys!
click here for filthy burger porn
Edited by wobbly_Bob at 21:23:17 03-12-2012
**Offical** Burger appreciation thread • Page 10
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Oh man, that looks amazing. With onion rings and courgette fries? Hoping you had a Kellerwiess ale.
i had a really great beer that my server recomended but csnt remeber what it was. Something bear. I will check out your recomendation for next time!
I'd be up for that.
Just had Aberdeen Angus burger king burger. That was some awesome cow.
one-eye 1,221 posts
Seen 4 weeks ago
Registered 16 years ago
We've been working our way round Soho burger joints in the last month, latest worthy mentions are :
http://www.sliderbar.co.uk/ - not always sliders, but damn good regardless
http://www.honestburgers.co.uk/ - really decent, rosemary fries are tasty
And this Lebanese (origin anyway) burger place has just opened up, not tried it yet, but hopefully by next week !
Also want to try http://www.pattyandbun.co.uk/ - anyone got any feedback on that ?
The West End is becoming burgertastic these days ! : )
Edited by one-eye at 13:21:56 05-12-2012
LeoliansBro wrote:I totally agree. I've got some Naga sauce at home and it's just ridiculous quite frankly.
billythekid wrote:That sounds absolutely revolting.
Anyone in Bristol going to give this bad boy a try?
Not even fun. Well unless you're watching someone else eat it
The one from Chilli Pepper Pete?
Razz wrote:Yeah! Got a couple. One's called Pure and Painful and the other stupid extract one is Satan's Shit.
The one from Chilli Pepper Pete?
Just seen they're doing a festive Santa's Shit too!
I've had a jar satans spicy doo doo in the cupboard for years, it makes a lovely addition to spicy marinades!!
Just had a look at the festive one! LMAO! Love that place, I always make sure to check out the shop when I'm in Brighton
Pah. 10 Minute Burn is where its at. Haven't tried 15 Minute Burn yet. Who Dares Burns 2nd Assault is a tasty sauce as well. Makes a lovely dip mixed with some mayo and what not. If you like garlic, Psycho Monkey is good all rounder.
Shake shack ( a much loved New York burger joint) is coming to London this year! It's opening in Covent Garden and I'm so there.
These guys are coming to London sometime too:
Both those places look good but there is already a pretty good burger bar in Covent Garden. I wonder if it will take over this place,MeatMarket
Edited by riz23 at 21:53:32 02-01-2013
@Jono62 - GREAT! All we need now is In and Out... Maybe one day.
@riz23 - Yes, know meat market and it's brother meat liquor I was actually there on Saturday enjoying their fine wares. It's my 4th time and Yanni's digs and I still think the same. yes VERY good but best burger in London? Nope, but damn good all the same. It's a great time for burgers, especially in London.
I'm sure there is room for everybody. At least, I hope that's the case. Maybe if enough people get exposed to what a decent burger tastes like they won't go to McD and Burger King... I can dream. I can dream.
Edited by wobbly_Bob at 17:52:07 04-01-2013
I can't eat at Five Guys. They cook everything in peanut oil.
ronuds 21,781 posts
Seen 5 years ago
Registered 12 years ago
Five Guys rules, man! When you order fries, they fill the fry container to the absolute brim and then take a little tray with MORE fries and they dump it in the bag. A small fry can feed an army of people!
They don't have a very big menu, but that's ok because what they do have is delicious.
One of the best burgers I had last year was at the Fattburger pop-up in the Sun and 13 Cantons. They did an advocado garnished burger called "dragged through the garden backwards" or something. It was lovely! I wish they had a regular place somewhere. They don't do they?
Square Wendy's burger, chips, pot of chilli.. good times.
FATTburger is shit, over sauced salty burgers.
Razz wrote:No, I can't agree. I hate Salt, never use it and they didn't seem so to me. I went twice too so it wasn't an anomaly.
FATTburger is shit, over sauced salty burgers.
EDIT: Anyway, last time I was in the Sun & 13 Cantons it was now a Jerk Chicken pop-up instead. I will go back next week but the website is out of date I think.
Edited by riz23 at 14:05:43 05-01-2013
Gonna make myself a burger shortly.. red onion steak burger, pickled gherkins, slice of cheese, bacon, cheese and black pepper muffin, 1000 island sauce maybe. A tribute to wobbly_Bob.
DarthKebab 403 posts
Seen 3 years ago
Registered 10 years ago
My new favourite thread!
Living in the north east we don't normally get any great joints opening here, though the Hot Chilli burger from the Handmade Burger Company in the Metrocentre is superb, also just had a GBK open up there but wasn't over impressed when I visited one in London.
Best though is the Jack Daniels Burger from TGI Fridays, it's the JD Glaze dip that does it.
On New Year Eve I finally took the plunge and got myself a meat grinder. I had been trying to decide if to buy one or not for over a month. I had read much and many times eulogizing the merits of grinding your own meat ( sounds painful ) but it's a lot of money if I don't use it. Is it really going to make that much of a difference. The answer is a big fat hell yes.
I had been trying to decide and 2 things pushed me over the edge. I had eaten at meat market ( I want my burgers to taste like that!!! ) and was having people over. Initially I was going to order take away since there would be much drinking and it's easy but wouldn't it be great to make some special burgers on New Year Eve?! So I took the plunge.
Breville VTP141 Meat Grinder and Sausage Maker
The reasons are that, firstly, you can control and know exactly what's in your grind. You know it's all quality. There are no nasty bits, off cuts, old bits, undesirables bits and so on. You can also pick the meat you want to use. For making burgers this very important because you want a high fat content. Many say it should be as high as 40 percent and I have even seen it said by some that it should be 50 percent fat content. Mostly people recommend chuck ( braising steak or stewing steak here because of it's flavour and high fat content. )Although I have been rather extravagant and grinding up well marbled rib eye steak because it has bags of flavour and high fat content.
Another benefit is you can cook your burgers to rare with confidence. It's one bit of fresh quality meat that you ground yourself rather than thousands of cows of varying age and quality all mixed up together. A rarer cooked burger means more flavour and juiciness.
A pack of minced beef in a supermarket will have been sitting around for awhile compacting. When you make your own burger from meat you ground yoruself it's much looser. If you are careful in bringing it together ( packing it as lightly as you can ) there are spaces in the burger for the fat to melt this bastes the meat and provides flavour.
If you love burgers ( or any other ground beef based meals ) then I really urge you to splash out on a meat grinder. This makes AMAZING burgers. You won't believe the difference. I was at a loss how to make my burgers as good as places like Byron and Meat Liquor but as soon as I tasted my home ground burgers I knew I had cracked their secret. The burgers are flavourful and so juicy. Amazing. I will never go back.
As I write I have made burgers 3 times with the grinder and all have been simply out of this world. I have been using ground rib eye but next week I will try grinding up sirloin steak and see how that goes :-D
It has a sausage making attachment in it... but that's another story and another thead. Maybe we should make a sausage appreciation thread lol
Edited by wobbly_Bob at 15:20:56 06-01-2013
Edited by wobbly_Bob at 15:22:05 06-01-2013
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