Archive for the ‘Burgers’ Category

Bacon Cheeseburger - MEATliquor - Marylebone - London Food Blog

MEATliquor located in Marylebone has caused quite the stir with it’s epic queues, no bookings and dress code policy. That is no ballet flat and no suits. Line up behind the barricade and wait for the bouncer to let you in. Expect a hell raising bikey club upon entry but the venue is staffed with surprisingly friendly folk that embody that all round American customer service experience. The venue is dark, dingy and I’m pretty sure sticky. The music is banging out rock anthems at about 150 decibels too high, staff are heavily tatted up with the ceiling/walls intricately masked with graffiti murals.  The food is an all-around American junk food tribute to hot wings, mac n cheese, cheese fries, hot dogs and their mains are centred only around burgers.

Fried Pickles with Blue Cheese Dip - MEATliquor - Marylebone - London Food Blog

We tuck into the fried pickles (£3.50) and it offers a sharp tang of vinegar and contrast of a crisp crunchy batter. The interplay of the gooey pickle against the fried batter is really special and is immediately our top pick of the night.

The blue cheese dip is really flavoursome and very authentic. This is exactly as you would find it in the USA. Thick, creamy and lush. I usually find it very difficult to find a blue cheese dip this good anywhere outside of the States and this is authentic it comes.

Bingo Wings - Buffalo Hot Wings with Blue Cheese Dip - Meatliquor - Marylebone - London Food Blog

These Bingo – Buffalo Hot Wings (£7.00) are as gutsy as it gets. These wings mimic the Louisana Deep South Wings flawlessly. Crunchy then coated with hot sauce then served with an authentic blue cheese dip. These can not be beat.

When I am in the States, I am an absolute sucker for buffalo hot wings. They are my absolute ‘go to’ dish and these are spot on.

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My burger blitz continues at Rockwell and Sons. Rockwell and Sons is located on Smith st, Collingwood, about 500m from the very first Huxtaburger in Melbourne. It breathes an industrial small bar feel where Manu Potoi (ex-Attica), and Casey Wall (ex-Cutler and Co) take on a menu that is a cross between American dude food and French cuisine. The menu is organised into share plates, sandwiches and sides where you can get your paws on a generous serving of crispy duck confit wings ($12). Or perhaps you can have the chicken liver parfait ($14), or the smoked lamb ribs with Kentucky BBQ sauce. It isn’t American food without the obligatory fried chicken (in this case sandwich $12) and mac n cheese ($8), of course! Nothing is priced over $14, which is great when you consider the pedigree behind the counter.

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If you are a bit of a burger geek like me, then Huxtaburger should be on your burger bucket list. Starting up in Collingwood in Melbourne, it is making its way to new locations in the CBD and Prahran with rumours that there is more to come.

The CBD store is located on Collins St at Fulham Pl just off Flinders Lane. Starting from $9 they offer a seriously quality burger and it all comes down to the quality of ingredients. They use Moondarra Wagyu beef and a deliciously glazed buttered sweet bun. It is light, sweet and glossy which melts away with the rest of its glorious insides. It is the stuff that burger dreams are made of. Some have said it comes very close to the ultimate Shake Shack burger and I totally hear you… There is even a ‘separated at birth’ type resemblance but I would still give the gold medallion to Shake Shack. Shake Shack has cheesy fries. Enough said.

collage - fpn

The burgers here are curiously named after the family members in the Bill Cosby show. There’s Bill with pineapple, beetroot, bacon and egg ($12), or you may also want to consider the hot favourites. Like the Denise ($10) with beef, cheese, tomato, lettuce, jalapenos and sriracha mayo or artery clogging Theo ($12). That’s a double patty, double cheese, bacon, mustard, mayo, tomato sauce, bbq sauce, tomato, lettuce & pickles on a buttered sweet bun. Sweet Jesus.. saying it out like that sounds bad. Did I actually consume all of that? ‘THE’ almighty Theo. I hadn’t realised… but can I just say it was FREAKING AWESOME and worth every penny that triple by-pass is going to cost me. It was so good, that I immediately wanted another.

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buns and balls - signage

If the name doesn’t grab you by the buns let alone by the balls, then surely the food and booze will. Buns and Balls is located just under Hugo’s Bar and Lounge on Bayswater Road and is headed up by Gary Linz, founder and owner of Opporto and Bondi Pizza. The new venue brings a cool and casual atmosphere to what some might consider as a bit of divey end of town. Here you can knock down a few cocktails, chink your wine glasses, grab some buns and balls around the loungey outdoor area,or you can take it inside to where the pool table or foosball is at.

Since publishing this post Buns and Balls have announced that they have closed and will be reopening in the Eastern Suburbs due to the new licensing laws.

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When visiting London as an Aussie/Kiwi, you will pick up that there is wave of us starting to take over with our food and coffee. Coffee is downright horrible in the UK, that there’s even an app to navigate your way through the toilet water taking you to Aussie/Kiwi coffee Mecca. Try London’s Best Coffee Guide (£1.99) or London Coffee Guide (free). Otherwise if you spot a decent looking cafe and it sounds like you’ve walked into a shop back home, you’re good as gold.

Gourmet Kitchen Burger is no exception. It reminds me of our beloved Chur Burger in Sydney.
Owned and operated by Kiwis, they promise great burgers with quality ingredients all cooked to order. GKB has expanded into franchising and are now located across the UK. So if you’re stuck for a lunch option and stroll past, give it a go.

onion rings - fpn

We begin with the onion rings (£3.35). Gloriously crispy, you could hear that emphatic crunch with each bite. I had these with bacon aioli (£1.25) and garlic mayo (£1.25) – I couldn’t decide. Hmmm bacon… The dips were delicious and these were easily the best onion rings I’ve ever had.
The home made slaw (£3.00) is fresh and clean. Happy days. I personally hate haloumi, so I am pretty impressed that I fall in love with these halmoui bites (£3.75). They are void of that chewy rubber feel I dislike so much and that kiwi fruit and habernero sauce is a show stopper, packing quite the kick.

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Originating in NYC, Shake Shack is the all American food chain serving up burgers, hot dogs, shakes, fries and frozen concretes.
It is notoriously known for the following signature items: juicy burgers, concretes, gooey cheese and long windy lines taking it to 34 locations across the globe. Locally, it’s also known for being part in the burger wars with Five Guys in the ultimate burger off in who does the better all American burger?

But most of all, it is the only burger place where each burger served looks exactly like it does in the photo. It is picture perfect!! Follow them on Instagram @shakeshackuk, for your total viewing pleasure…

The secret to their juicy burgers is that it is made from a mysterious beef blend, taking different parts of the cow to make up the patty. The concrete is also widely known to be made from frozen custard and not ice cream! It is called a concrete because when you flip it upside down it stays put like a nice little concrete slab and doesn’t so much as drip.

The patty is 100% Angus beef hormone and antibiotic free, cooked medium unless requested otherwise. What’s not to love?

shake shack meal - fpn

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Chur Burger is all the rage now. It’s Kiwi ‘as’ and  serves up drunks and chups with delicious sides and milkshakes. It’s biggest drawcard? That $10 price tag. Which is a big one considering the burgers are made fresh to order sizzling and flipped right in front of you.

If you’re anything like me and were perhaps none the wise. Chur is slang for awesome in NZ and so far the place lives up to the name.

During one of our lunch hours, I was invited to join Tina (bitemeshowme) and Simon (theheartoffood) for a quick bite.

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