What, another burger review?! Last weekend was a weekend of burgers, after going to Hawker House on Friday, on Sunday I went to Shake Shack. I’d seen Shake Shack in Covent Garden but I’ve always chosen to go to other places instead but Connor (the boyf) assured me it was somewhere I needed to try.
After the disappointment of the single patty disaster of the Bleecker Burger, I went for a double ShackMeister with bacon. The ShackMeister is a cheeseburger with crispy ale marinated shallots and ShackSauce. With my burger I had a chocolate peanut butter milkshake (despite Connor being allergic to nuts, I know, I know, I’m an awful girlfriend but needs and musts n all) and Connor and I shared the BBQ bacon cheese fries.
The burgers are definitely more of a fast food burger as opposed to a gourmet burger but the combination of the crispy shallots, bacon, double patty and bright yellow plastic cheese was amazing. If only the cheese was of slightly better quality and the bun wasn’t so thin! I was in my element while eating this burger and I didn’t want it to end. The crinkle fries were also pretty good but I think I prefer more traditional fresh cut fries as they did seem like the variant you’d find from the frozen aisle of the supermarket. I felt they could have been more sparing with the cheese but the bacon and BBQ sauce was delicious. The chocolate peanut butter milkshake was nice but no where near as good as others I have tried. The peanut butter flavour was in fact just syrup which was all at the bottom of the shake. I was disappointed to see that there was no cookies n cream shake on the menu!
Burger – 8/10
Fries – 7/10
Milkshake – 5/10
The Bleecker Street burger is frequently dubbed as the best burger in London and it’s been on my burger list (yes I have a list) for a while now. Last night I went to Hawker House Street Feast and to my luck, Bleecker have just been released as the new vendor there.
I was slightly worried that I’d find the Bleecker burger too greasy after having an awful burger experience at Burger & Lobster where I had tidal waves of grease running down my arms… I decided to go for the Bacon Blue burger as the famous Bleecker Black was not on the menu. I watched my fresh patty meet the grill and within a few minutes of assembling it was on a paper plate in front of me. As soon as I saw my single patty, I wished that I’d gone for the double patty, nevertheless I tucked into my burger. I think I had the burger hyped up a lot in my head, don’t get me wrong, it was delicious but I think the double patty would have made a massive difference. The combination of the blue cheese, the streaky bacon and the succulent beef patty was a party of flavours in my mouth but I think they could have been more liberal with the blue cheese! The burger bun was nice and soft but too big for a single patty. I regret not going for the double patty option as the beef was of excellent quality. I plan to go to Spitalfields or to the Bleecker restaurant in Victoria after my rookie error…
I’ve been thinking about making my own Christmas burger for a while now but I just haven’t had time with all the Christmas parties and festive celebrations. I finally went food shopping after training and found some turkey mince ready to create my festive burger!
- 120g turkey mince
- 10g finely chopped red onion
- 30g sliced red onion
- 7g Sukrin Gold (alternatives – stevia, brown sugar)
- 5g dried cranberries
- 5g cranberry sauce
- 1 egg white
- Dried rosemary
- 1/2 tsp coconut oil for frying
- 15-20g cheese (I used cheddar as it was what I had but would taste amazing with brie!)
- Finely chop the red onion and cranberries
- Add the turkey mince, chopped red onion, cranberries, cranberry sauce and egg white to a mixing bowl
- Mix until the cranberries and red onion are evenly distributed
- Add a sprinkle of rosemary, salt and pepper to season
- If you have time, leave in the fridge to set for approx. 1 hour
- Cook the burger – can be grilled, pan fried or oven cooked (I put mine in the oven for approx. 20 mins at 180 degrees celsius)
- While the burger is cooking, fry the sliced red onion in the coconut oil until golden brown and add the Sukrin gold to caramelise the onion
- Place the cheese on top of the burger, leave to melt and add the caramelised red onion on top of the cheese – nom!