Burgers on the Brain

written by HA

“No cocktail for the second week running?” We hear you! However, we did say we had something different up our sleeves, and this week we bring you a post all about the latest trend in burgers by our fantastic Staff Booker (And burger-lover) Suzie. We guarantee that by the end of this, whatever dinner plans you previously had, you’ll now be hunting down a burger…

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Sitting in rainy central London, stomach grumbling, I looked at my watch, counted my 47th minute of waiting in line outside Patty & Bun, and questioned why I was waiting in line whilst several restaurants sat round the corner with tables to spare… but it’s clear. Patty and Bun are one of London’s newest independent burger joints, joining the gang alongside Byron and US imports Shake Shack and Five Guys, and between them, they’re bringing burger joints to the top of the list of ‘must-go’ restaurants in the capital.

Burgers have always been a popular meal choice, usually found with a sesame seed bun, bland salad filling and flat sloppy patty. But the past few years have seen the rise of the independent gourmet burger joint, with young twenty-something’s queuing round the block to get in.

A brioche bun with a thick, juicy, most commonly cheese soaked, patty is presented in various ways – my favourites being those of Patty & Bun and Shake Shack – wrapped up in branded paper, take away style, but with the comfort of a real restaurant. But it can’t just be the atheistic appeal that lures consumers in, so again, what is it?

For a start, burgers are versatile. Just this morning we were in the office flicking through “Burgers and Sliders” by Miranda Ballard, a recipe book detailing the variety of ingredients and ways to serve up a burger. With all these options at home and when eating out, there’s something for everyone. They’re not only inclusive in their ingredients, but also when it  comes to price. Eating out, especially in London, is expensive and knowing that you can eat out with a group of friends and pay between £7 – £9 for a main means there won’t be any surprises when the bill arrives.

With your upgrade from the grease-ridden cheap chain burger comes an improvement in quality. Most of the products are made on site, giving the feeling of gourmet, home-made food, and steering consumers away from the stereotypical “junk food” tag. Less guilt, more enjoyment.

And then you have what is quite possibly the most important factor in the rise of the burger – social media. Burgers already cover an umbrella of trends; U.S lifestyle, street food, and quality comfort food. The venues sport dim lights and loud music, pushing out families and more mature consumers, making way for the media savvy twenty-somethings and their smart phones. In posting a status about where you are or a burger filled Instagram photo, these consumers are adding to the brand’s online persona.

Unfortunately with these beautiful burgers and their mouth watering side dishes come the cons. Although these restaurants are inclusive, the most lusted after aren’t widely available, whilst my favourite burger joint resides in Edinburgh the majority are one-offs in London. And then there’s the debate on quality. If everyone jumps on the burger bandwagon, issues may arise with supply and demand, resulting in poor-quality pretenders to the burger throne.

One things for sure, the burger isn’t on it’s way out any time soon, if you’re a like-minded burger fiend then see below for our top five recommended burgers:

1) Burger Brothers (Brighton)

2) Patty and Bun (London)

3) Red Squirrel (Edinburgh)

4) Shake Shack (London)

5) Meathammer at Nice N Sleazy (Glasgow)

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