|Patty and Bun Smokey Robinson|
Patty and Bun was everything I wanted from a burger, it was juicy with wonderful depth of flavour, it had good melted cheese, piles of onions and smokey relish and sauce, crisp lettuce, there was even some bacon in there somewhere. I used *many* napkins which is always a strong sign. I queued for it, in the rain. I wanted to eat this burger that badly. Not to forget the chicken wings, the smoked, BBQ sauce covered confit chicken wings. I queued for them too and they were filthly good. I wolfed it all down, chicken wings, chips, burger and all. The people on either side were sharing, my companion was hungover and barely touch his, I was in my greedy element.
The filthy and the refined.
The filthy is something dripping with juice, required twenty napkins to manage, American cheese, maybe thinner double patties, mustard, mayo, onions, pickles. It is, dare I say it, 'dirty' food. Patty and Bun would fall into this category, as would MeatLiquor/market/mission. Something like this:
|Dead hippie at Meatmarket|
The refined is your more substantial burger, found in the 'proper' restaurant end of the scale, a thicker but still juicer patty, perhaps mature cheddar cheese, good quality bacon, glazed brioche bun, pickles and salad. Less of the grease, less mess but still plenty of flavour. My favourites I've found of these would be Honest Burgers in Soho/Brixton and Newcastle's own Broad Chare burger which can definitely hold its own with the London elite. For example:
|The Broad Chare Signature Burger|
|The Honest Burger|
But for now, no more burgers. I think I've established my views on meat in bread, said the phrase juicy patty enough times and exhausted my meat based innuendos. Also there are plenty of other people writing about it (normally a lot better than me) if you still want your burger fix.
I'm just going to write about 'fine dining' from now on. *goes to The Broad Chare for a burger*