Gourmet Burger Kitchen

Tuesday, October 12, 2010
Gourmet Burger Kitchen – 160 Portobello Rd, Notting Hill,
London, W11 2EB, UK
Burger:
Cheese
Serviettes:
3
Dress Code:
Casual
Sleepiness:
5 minutes
Would we recommend:
Definitely
Price:
£7.35
Summary

GBK was founded in 2001 by 3 Kiwis. Since then it has rapidly expanded to over 50 restaurants in the UK, and now includes international locations such as Ireland, Turkey, Greece, Dubai and Oman. With a diverse menu that even has one burger using mango and ginger, head-chef Peter Gordon uses a new and innovative approach towards traditional burger recipes. This particular Adventure however, tackled their classic Cheeseburger, which uses aged cheddar atop 100% Aberdeen Angus Beef with salad, mayonnaise and relish.

Comments
“These guys really take pride in their burgers. I could really taste the freshness of all of the ingredients. However, when the price is taken into consideration you think you’d be getting something a little more special. The beef was evenly cooked and well seasoned, and the crunch from the Spanish onion rounded out quite an enjoyable burger. They have so many options on their menu, I really want to get back there to try them all. I’d best start saving my pennies now then…”


Haché

Thursday, September 23, 2010
Haché – 329-331 Fulham Rd, Chelsea, London, SW10 9QL, UK
Burger:
Haché Cheeseburger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
15 minutes
Would we recommend:
Definitely
Price:
£8.45
Summary

We thought we’d include an exert from from Haché’s website that decribes them to a tee…

haché [adj] (pronounced ashay) vt minced viance, derives from the French ‘to chop’

“We set out to produce the best and most innovative burgers to be found anywhere. Restaurants depend on consistency of quality, so we make life as simple as possible by serving only the best of everything.”

The Haché burgers are served on a fresh Ciabatta bun with roquette, beef, tomato, sliced sweet red onion, special Haché mayo and two slices of premium melted mature cheddar cheese..

Comments
“I’ve never been a huge fan of big crusty buns like Ciabatta for a burger, but this bun soaked up all the juices perfectly and kept everything together, trapping in all the flavours. The beef was excellent and I loved how the house mayo and cheddar cheese worked together in adding a nice creaminess that took the burger to another level. All in all, the behind the scenes research and development combined with a fancy restaurant environment have really paid off. When it came to ask for the bill it came out with a small bowl of Smarties which was a really nice touch to finish off a great meal.”


Rub BBQ

Thursday, September 16, 2010
Rub BBQ – 208 West 23rd St (between 7th & 8th Ave), New York, NY, USA
Burger:
Bagel Burger
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
20 minutes
Would we recommend:
Definitely
Price:
$9 USD
Summary

Opening its doors in 2005 and attracting meat lovers from all over NYC, its owner Andrew Fischel and partner in crime, critically acclaimed BBQ Pitmaster and Executive Chef Paul Kirk deliver an exciting menu that will keep you coming back week after week. On top of their show stopping meat platters and BBQ Ribs, on a Monday night the guys offer a “Burger Of The Week” that has the public and fellow burger-bloggers raving. Sitting in a busy tavern-style restaurant I ordered the “Burger Of The Week” which came on a plain toasted bagel, a moderately packed thin beef pattie, thinly sliced spanish onion and accompanied by wholesome dill cream cheese. Now what could be more New York than a Bagel Burger?.

Comments
“I was so amped to try this. I hadn’t stopped thinking about the idea of a Bagel Burger all day (thanks to my dining partner Robyn from A Hamburger Today.) As soon as I bit into it there was such a rush of different flavours: a sweet sharpness from the onion, that authentic bbq grill crunch from the pattie and then a creamy saltiness from the dill cream cheese. Such a simple idea but it was pure genious. Plus its been cooked well when even with a thin meat pattie you still have a fair amount of awesomeness dripping down your hands.
My only niggle, and I know it probably takes away from the point, but I would love to have tried this without the bagel; maybe instead using a brioche bun? Even if they didn’t toast the bagel? … It was a little too hard to chew. Still, its turned me onto dill cream cheese that I’m searching helplessly for down here in Australia. Any tips?
At the end of our meal I was lucky enough to meet Rub BBQ’s owner, the very charismatic Andrew Fischel, who told me all about about his passion for BBQing and some of the wicked ideas he has for future Burgers of the Week. All I can say is that when I move to NYC I know where I’ll be eating every Monday night.”


Match Bar & Grill*

Thursday, June 3, 2010
Match Bar & Grill – 249 Little Lonsdale St, Melbourne,
Victoria, Australia
Burger:
The Wagyu Burger
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
9 minutes
Would we recommend:
Definitely
Price:
$25
Summary

Known internationally for providing quality and innovative cocktails in locations such as London, Ibiza, and now Melbourne, we found that this funky CBD bar also offers a great dining experience. Match Bar & Grill serve up a true gourmet burger. Presented before us (with impeccable styling) was a burger with a soft brioche bun, a David Blackmore Wagyu beef pattie, tasty cheese, pancetta, tomato, cos lettuce, onions and their own blend of truffle mayonnaise. With a generous side of shoestring fries, you’re in for a real treat!

Comments
“Although not grand in size, it makes up for it with it’s powerful flavours. From the moment it left the kitchen all you can smell is a mouth watering aroma of a real gourmet burger. It had a beef pattie that was seasoned well and the pancetta was a pleasant substitute for bacon. I also loved the truffle mayonnaise and the touch of horseradish I kept tasting. Not the cheapest burger, but thats the price you pay for quality.”
“Without a doubt the best looking burger I’ve seen in a long time. The beef was perfectly pink and juicy. But the other ingredients were too strong and overpowering. The pickles were too tangy, the pancetta was too salty, and the sauce too strong. I would’ve preferred just the bun and beef. Great environment (it actually looks like my penthouse). Just not enough value for money.”
“First thing you think of when you get the burger is “Damn, I should’ve ordered two”. I say that because A) you will love the burger and B) the burger could be bigger. However, lately I have grown to absolutely love the smaller burgers we’ve had since the journey began. Highlights included the peppery flavoured pattie with the amazing pancetta, and very decent chips.”
“It looked like a work of art. But it tasted like it was made by an art student. Pretty good.. but there was too much going on. They should’ve kept this one simple.”

*Unfortunately Match Bar & Grill has closed down. Shame to see a decent burger go to the grave.


Ivy

Monday, May 31, 2010
Ivy – 330 George St, Sydney, New South Wales, Australia
Burger:
Beef Burger
Serviettes:
2
Dress Code:
Smart
Sleepiness:
14 minutes
Would we recommend:
Go Now!
Price:
$15
Summary

Located at the world renowned Ivy and created by award-winning head chef David O’Brien, you will find “The Kitchen”. Once your order is placed you are faced with a myriad of choices of where to sit, drink and relax. This smooth, sophisticated, multi-level establishment offers a burger with beef, bacon, cheese, caramelised onions, tomato, beetroot, bbq sauce, a hint of garlic mayo and chips.

Comments
“What else could you expect from such an acclaimed place. All ingredients were of truly high quality and the beef pattie was even a step above that. It was good to see someone add garlic mayo in a burger, as it really is an underrated and underused ingredient.”
“I came here wanting to be impressed by all the hype, and I was not let down. From the decor, music, the crowd and ultimately, the gourmet burger that had some thought behind it, and wasn’t just haphazardly slapped-together.”
“Loved the garlic mayo and the pattie. They were supported well by the good amount of bacon, caramelised onion, cheese, lettuce and a subtle amount of beetroot. The bun was good and held the burger together well. Chips were good.”
“This was such an outstanding dining experience: from the garlic mayo and excellent beef pattie, to the exquisite decor and music. If I didn’t have a plane to catch I would have stayed all night.”


Plan B by Becasse

Wednesday, April 28, 2010
Plan B by Becasse – 204 Clarence St, Sydney, New South Wales, Australia
Burger:
Wagyu Beef Burger
Serviettes:
1
Dress Code:
Casual
Sleepiness:
5 minutes
Would we recommend:
Definitely
Price:
$10
Summary

Plan B by Becasse is a hole in the wall cafe that shares its kitchen with its big brother Becasse. Catering for the corporate lunch crowd they offer a 600-day grass fed Wagyu beef burger with beetroot, caramelised onions and cheddar cheese.

Comments
“This burger will have you counting the minutes till lunch time. With probably one of the best rustic styled Wagyu beef patties I’ve tried. There was a nice subtle sweetness from the caramelised onions and beetroot, but I would have liked to have seen the cheese melted on top of the pattie.”
“A really tasty croissant like bun. The beef was a crumbly sausage like patty with loads of flavour. Quick and easy to eat with very little drowsiness.”
“A good inner-city lunchtime burger for people on a short break, and without too much drowsiness to affect your kick-ass presentation back at the office. I really like the pattie, the sweet bun and just the right amount of beetroot. Really good value for $10.”
“Saturated with flavours that screamed Pepper Steak, were a balance of nonchalant beetroot and a soft but distiguinshed cheddar cheese. A quick meal, but quite a memorable one.”


Middle Park Hotel

Monday, April 19, 2010
Middle Park Hotel – 102 Canterbury Rd, Middle Park,
Victoria, Australia
Burger:
Wagyu Beef Burger
Serviettes:
1
Dress Code:
Smart Casual
Sleepiness:
10 minutes
Would we recommend:
If you’re in the area
Price:
$22
Summary

Originally built in 1889 and reborn in 2009 as the Middle Park Hotel (previously Gunn Island Hotel), we sat surrounded by monogrammed carpet, wood panelling, moose antlers and sporting memorabilia. The menu features plenty of meat and classic English dishes. On the bar menu you will find a Wagyu Beef burger featuring a sesame seed brioche bun, onion marmalade, lettuce, tomato pickle and huge chips.

Comments
“First of all the burger has a fantastically cooked and seasoned Wagyu beef pattie and an unique onion marmalade that has a peppery bite to it. As for the rest, I wasn’t that impressed. From the bun that was a little dry and too big, to the very disappointing chips/wedges – too big, no seasoning, no flavour, no good.”
“After tasting the beef on its own, I removed the lettuce and tomato as they were only getting in the way of it’s amazing flavour. There was a really great spice to the marmalade as well. Matching Ralph Lauren polos on the staff look great.”
“A pub burger with two great features: the Wagyu beef pattie and onion marmalade. There was a good amount of lettuce and fresh tomato. The downside to it all was the bun and thick wedges. There was way too much bread and I would have preferred it toasted. The wedges were oily and too thick. We also ordered shoestring fries ($6) and they did not dissapoint. I say get rid of the wedges and put the fries on the side.”

“Whoever had the idea of adding Horseradish should get a raise.”


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