Eight of the best burger restaurants in London
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Loading... - Arturo Ortiz
- 24 May 2022
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Haché
Each beef patty at Haché – the Parisian-inspired chain located in Shoreditch, Clapham, Camden, Chelsea, Balham, Holborn and Kingston – is precisely handcrafted to feature the perfect meat-to-fat ratio for maximum flavour, with all beef and chicken sustainably sourced from the family-owned Select Butchery in Ilford, Essex.
The showstopper here is the gourmet Steak Le Fumé, which is presented in a dramatic smoke-filled dome and features caramelised onions, smoked bacon, Gruyère, slaw and a sharp Bloody Marie ketchup which offsets the burger’s soft cheesy gooeyness. As well as several 6oz “hachéd” beef patties to choose from, guests can opt for a chicken breast burger, vegan Beyond Meat burger, panko-crusted portobello mushroom burger or (and are you drooling yet?) fiery cauliflower cheese burger, which comes with hot sauce, mustard mayo, salad, onion and pickled guindilla chilli pepper. The Aspen Fries (which are generously garnished with grated Parmesan and black truffle) are a must-order.
Alongside a varied range of mouth-watering burgers, snacks and sides, Haché serves several desserts (described as “sweets”), including the dangerously good and highly nostalgic Smores in a Jar which is comprised of crunchy biscuit, marshmallow fluff, chocolate and torched mini marshmallows, evoking memories of childhood camping trips. All this can be washed down with expertly made classic cocktails – as well as indulgent twists on old favourites, like the Espresso Martini Creme Brûlée.
HAGGERSTON, SEVEN DIALS AND WHITECHAPEL
Chick ‘n’ Sours
If beef’s not your thing, then Chick ‘n’ Sours, in Haggerston, Seven Dials and Whitechapel, might tempt you with a chicken burger. Large, flamboyant and understatedly listed as “sandwiches” on its menu, these are not your limp chicken shop fare.
The vegan burger, which features green slaw, ginger miso, kimchi and sriracha mayo, certainly has the wow factor, while The General takes the classic cheese, lettuce, pickle and mayo-laden approach. First prize, however, goes to the K-Pop burger. Luscious fried chicken thigh is topped with gochujang mayo, chilli vinegar, Asian slaw and sriracha sour cream for an exotic burger that bites back.
KING’S CROSS, N1C
Cut + Grind
Hidden in an airy, stripped-down space in the rapidly-regenerating industrial zone north of King’s Cross, Cut + Grind offers burgers so fresh they arrive at your table practically still mooing. The various cuts of beef, which change from day to day, are ground by hand on-site and then combined to form either marbled “juicy” or leaner “skinny” patties. The result is a plump, uber-fresh patty – grilled to juicy perfection on the outside, its pink centre is still almost impossibly soft.
Although the hand-ground beef may be Cut + Grind’s USP, the menu also offers chicken, vegetarian and vegan variations on the burger. Each comes served with the usual burger trimmings, plus a bearnaise sauce and a generous portion of crisp Belgian triple-cooked fries. A crunchy no-mayo slaw drizzled with a moreish umami-rich dressing provides the perfect counterpoint to the rich meaty goodness, while more indulgent sides include truffle parmesan fries and halloumi fries. A small but well-thought-out beer list rounds off the dining experience.
MULTIPLE LOCATIONS
If it’s depth of flavour that you’re after, look no further than Patty & Bun. The former upstart food van has set down roots with rather more traditional restaurants around the country, but the 35-day aged Aberdeen Angus beef remains the same. The ageing process adds flavour to the patty, while the glazed brioche bun pulls everything together and – despite its softness – is sturdy enough to hold in even the sloppiest of fillings. Nevertheless, it is still best to prepare to get very messy and make sure you make good use of the greaseproof paper it all comes wrapped in.
While Patty & Bun boasts a range of meaty and plant-based burgers, the “Ari Gold” remains the prime cut. It’s “the team’s answer to a cheeseburger, and it’s very hard to beat”, said The Londonist. “Sloppy, bright-coloured American cheese is slathered over rings of red onion which have been steeped in vinegar (pickled onions, but not the kind that come in a jar), smoky-flavoured mayo and some light refreshment in the form of juicy tomato slices and crisp lettuce.” Read More...
