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Burger Thread. Yes!

I certainly would worry about it because it was a mediocre meat experience. I've not had a good burger for such a while...
 
killer b said:
Exciting news thread! I seem to have landed myself the job of reviewing the ‘burger of the week’ at my local burger emporium. :cool:

In preparation for my new role (starting tonight) I’ve had a salad for lunch. Tonight’s burger involves belly pork and salami I believe…
Click to expand...

do you get a discount or free drink in recompense for this service?
 
I hope to eventually expand the job into a more wide-ranging advisory role. Free dinner at a place I'd normally eat regularly anyway is pretty much win for now though. :)
 
Well, it was nice, if unconventional. I dunno if you guys would approve.

WP_20140717_17_52_44_Pro_zps3794797a.jpg


Now I have to fulfil my part of the bargain and write a fucking review. :D
 
ricotta - it's a sort of italian twist - parmesan & belly pork in the patty, sun dried tomato & basil pesto, rocket underneath & ricotta & chives on top, in a herby focaccia. I was unsure about the bun at first, but it worked really well, and held together with minimum mess until the last bite.
 
This is my review anyway - food writing is difficult! Thoughts?

This week’s burger of the week is a distinctly Italian affair – A torpedo shaped patty with a mix of 10-hour slow smoked belly pork & beef finished off with parmesan, a touch of oregano and basil; the bun is a toasted rosemary and rock salt crusted focaccia; And somehow they’ve managed to squeeze in some fresh made sundried tomato pesto, rocket, dry-cured salami and a topping of ricotta and chives.

At first sight, this is a slightly intimidating burger – it’s hard to imagine, seeing it on the plate how you might fit it in your mouth, let alone all of it in your stomach – yet, in it went.

How does it taste? Well, I’m impressed – hints of sweet hickory smoke and saltiness from the pork add an unexpected twist, but it doesn’t overpower the beef - it’s a burger after all. The sharp sweetness of the pesto contrasts well with the cool milky ricotta topping, and the focaccia – usually a mistake with burgers in my view – somehow swerves the problem they usually face of being too dry to survive the whole meal without falling apart.

The burger is served with a refreshing side salad of mixed leaves, roast red peppers & red onions with a balsamic dressing – it’s daunting size means regular breaks need to be taken to regroup, and this palate cleansing salad was perfect for these breaks, along with an occasional handful of rosemary salted fries.

It’s the ideal fusion of flavours for the Mediterranean weather we’re currently enjoying, and would welcome a glass of wine to wash it down (I had coke, which worked too) - and despite it’s size didn’t leave me feeling too full to try a portion of the salted caramel ice cream for afters (which, incidentally, is heavenly).
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the words make my belly rumble but the semi-colons and ampersands are not cool. First paragraph is basically one big sentence

And this will sound really really cheeky from a man who does this- all the time. Remember that you have full stops!

obviously this is just me grumbling about how my personal eye pleasing style of language should be.

two semi-colons though? two?
 
Also, you don't need an apostrophe in "it's size."

I'll stop being pedantic and go back to lurking on this thread now :oops:
 
mate, I'm looking at supper...

better?

This week’s burger of the week is a distinctly Italian affair, based around a torpedo shaped patty with a mix of 10-hour slow smoked belly pork and beef finished off with parmesan, a touch of oregano and basil. All this in a toasted rosemary and rock salt crusted focaccia, and somehow they’ve managed to squeeze in some fresh made sundried tomato pesto, rocket, dry-cured salami, and a topping of ricotta and chives.

At first sight, this is a slightly intimidating burger – it’s hard to imagine, seeing it on the plate how you might fit it in your mouth, let alone all of it in your stomach – yet, in it went.

How does it taste? Well, I’m impressed – hints of sweet hickory smoke and saltiness from the pork add an unexpected twist, but it doesn’t overpower the beef - it’s still a burger after all. The sharp sweetness of the pesto contrasts well with the cool milky ricotta topping, and the focaccia – usually a mistake with burgers in my view – somehow swerves the problem they usually face of being too dry to survive the whole meal without falling apart.

The burger is served with a refreshing side salad of mixed leaves, roast red peppers and red onions with a balsamic dressing. Its daunting size means regular breaks need to be taken to regroup, and this palate cleansing salad was perfect for these breaks, along with an occasional handful of rosemary salted fries.

It’s the ideal fusion of flavours for the Mediterranean weather we’re currently enjoying, and would welcome a glass of wine to wash it down (I had coke, which worked too) – and despite it’s size didn’t leave me feeling too full to try a portion of the salted caramel ice cream for afters (which, incidentally, is heavenly).
 
killer b said:
Well, it was nice, if unconventional. I dunno if you guys would approve.

WP_20140717_17_52_44_Pro_zps3794797a.jpg


Now I have to fulfil my part of the bargain and write a fucking review. :D
Click to expand...

It reads better than it looks.
I'm not sure ricotta has any place on a burger, but I like the sound of rosemary fries.
 
He makes a new burger of the week each time, so they do sometimes end up with some odd things in. Must be a bit exhausting coming up with a new one each week - I reckon he should recycle some of them, some have been exceptional.
 
killer b said:
Sure - you want that review? I can email you some more pics too if you like?
Click to expand...

Any burger reviews at places you eat out and/or ones you do yourself if you want? I've only ever done one review of one I've cooked myself which was the Takeaway Secret Mega Burger (Big Mac clone). You can email me if you like (contact us on website).
 
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