Take the #RealBurgerChallenge

Real Burger ChallengeAs creator of BurgerMonday I’ve staged some pretty outrageous burgers, from the UmamiBurger MNO Burger, topped with Port-braised short ribs, truffle cheese, foie gras and truffles, to the Disco Bistro Original Disco Burger, layered with smoked dry-aged short rib, marrow and trotter sauce, Cheddar, pickled onions and bone broth.

Much as I look forward to showcasing still more obscene burgers piled with wild things I do fear we may be losing our way. In the race to out-top one another burger chefs and their fans risk forgetting two burger basics:

– A burger is only as good as its beef patty.

– Get the meat part right and the burger can stand on its own, with little embellishment.

To help put the meat of the matter back in focus I urge home cooks, restaurant chefs and burger dudes everywhere to take the @BurgerMonday #RealBurgerChallenge:

Create a great burger with 1 bun, 1 patty, 1 sauce and 1 topping. [Read more...]

BurgerMonday Championship Tournament Draw

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The names of 8 burger greats were drawn from a hat at the BurgerMonday Championship launch party on Monday April 14th to determine the match-ups in the opening round. All quarter-final and semi-final burger-offs in the #WimbledonOfBurgers are to take place at Climpson’s Arch in East London.

Hawksmoor faced Honest Burgers in the opening quarter-final match on May 5th. Hawksmoor won by 3 votes (out of 500 cast) and awaits the winner of the Disco Bistro vs Elliot’s Cafe showdown on May 19th. 

 

 

BurgerMonday Championship

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The BurgerMonday Championship is the Wimbledon of burgers, a single-elimination tournament pitting 8 burgers greats –  Almost FamousBleecker St BleeckerBurger BearDisco BistroDip & FlipElliot’s Cafe,  HawksmoorHonest Burgers – against one another in a series of Monday-night match-ups.

The final is August 4th at Climpson’s Arch.

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Meet the Burgers #LBBFinal


 

London Burger Bash Final – 6 April 2014
Jubilee Place at Borough Market
Fred's Bacon Cheeseburger
Piggy Rascal
Mangalitsa brioche bun, aged rib cap patty, Tallegio cheese, Mangalitsa belly bacon, confit pork shoulder, trotter & smoked pig dripping glaze, pickled cucumbers, smoked garlic mayo
Bleecker Black
beef, cheese, black pudding
Grizzly G&T
aged beef patty, wild sloe berry gin bacon jam, smoked bacon, smoked yuzu ketchup, American cheese, disco bun

 
 

For #LBBfinal updates and news about other young&foodish events like the Y&F Facebook page.
 

Mayfields Fries BurgerMonday Patty on Parchment Paper


 

Mayfields may be a window box of a storefront East London restaurant treasured for deftly crafted small plates of boutique produce, meat and fish. Yet there was nothing dainty about the steakburger chef Matthew Young created for the January 13th BurgerMonday, was there (see below)?
 
[Read more...]

Pavilion Cafe’s Breakfast Burger a Hit Out of the Park


 
The Pavilion Cafe in East London’s glorious Victoria Park is run by the team behind Elliot’s Cafe. The familial resemblance is apparent in the careful construction of the Pavilion’s new breakfast burger, which sits up as securely in its house-baked seeded bun as does the Elliot’s lunch burger, one of the top 10 beef burgers in London. Both share the same fondness for sweet onions. [Read more...]

Announcing 2014 BurgerMonday Championship

bn-championship-emblemThe 2014 BurgerMonday Championship is a single-elimination tournament pitting eight of London’s top burger chefs against each other in head-to-head matches.

The opening round of the championship will begin in May, with the first of four Monday night quarter-final clashes. Match-ups will be determined by a random draw. The winners will meet in two semi-final burger-offs in June, setting the stage for the final in July. [Read more...]

Cast-Iron Burger Cooked In its Own Fat



 
When you hear the meat has been cooked in its own fat your first association may be duck confit. But a beef burger may be cooked in its own fat, too, beautifully so and in much shorter order, if there’s enough white marbling running through the red meat, a good cooking surface with enough intense heat underneath it for searing and a border wall to keepeth the rendered fat. The grease shall not runneth over. [Read more...]