25 degrees, 7000 Hollywood Boulevard, Los Angeles

 

Damp. Sloppy. Messy. But more good than bad in his Hollywood burger…

Burger source

Here’s the name, explaining the point of difference for the burger chefs at 25 degrees:

“Named after the precise temperature difference between a raw and well-done hamburger, 25 Degrees introduces a sophisticated twist on the traditional American burger bar. At 25 Degrees, we not only emphasize the importance of quality hamburgers, but we also serve up an unrivaled experience- complete with chic décor, playful servers and a stream of funky tunes.”

The beef burger meat is apparently ground sirloin, though turkey, tuna and veggie burgers were also on offer alongside a variety of other bits of SoCal Americana, including Grilled Cheese and Kale salads.

The order

There are only four ‘pre-assembled’ beef burgers on the menu – names one through four – though you can have any combination of toppings you want custom assembled.

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That is one big burger

I went for number 1 – gorgonzola cheese, thousand island sauce, grilled onions and crispy bacon, as it was the closest to my more or less reviewer’s standard of a bacon cheeseburger, and I figured it’d give an authentic experience of how the chefs here like to see their burgers assembled. I was asked how I wanted it done, and opted for medium rare as that seems to be the going standard in this part of the world.

The meat of it

The 8oz behemoth makes an impression. This is a BIG BURGER. It has to be coaxed out of the wrapping, and then it flopped onto the plate, trailing juice and thousand island sauce that had come away with moisture from the resting meat. The bottom half of the brioche bun was completely sodden and the burger was practically unhandlable. The thousand island sauce also made the burgery slippery, and it fought for freedom as I sliced it in half.

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Juicy

The cross section cut showed the problem. Whilst the loosely packed, coarse ground patty (with what must have been at least a 25% fat ratio) had been cooked to perfection, the meat/bread ratio was far off sensible. And the saucey toppings took things further out of control; a surfeit of gorgonzola cheese bled onto the plate and grilled onions were flying out with every bite. The bacon, not as generously delivered as the onions or cheese, fails to deliver textural contrast throughout the burger – it just doesn’t have enough coverage. And the arugula (rocket for the uninitiated) adds very little to the overall impact of the burger.

That said, the burger taste itself was not bad – the meat was well seasoned and had a dry-aged funkiness to it that only high quality meat does. The bacon – when it was present – added a delicious salty crunch. The bun and onions contributed a sweetish undertone to what would otherwise have been a very salty burger. The burger’s moistness played really well for mouthfeel. It would just have been better a couple of ounces lighter and the toppings could have been better thought through.

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Magic onion rings, oh yeah.

As for the sides… we ordered a half-n-half onion-ring / fries combo for $7.50. The onion rings were extraordinary. Well seasoned with a light heat, the first bite delivered a wonderful savory crunch… soon followed by a sweet aftertaste as you chewed the onion. The fries were just OK – rosemary and salt on thin cut McDonald’s style fried that weren’t all as fully cooked as they should have been.

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Chipotle sauce vs. Spicy Aioli – spot the difference

$2 bought a selection of sauces; we chose BBQ (American BBQ is sweeter than its British counterpart, and this lacked any other personality to speak of), Chipotle and spicy Aioli.  We honestly couldn’t tell the last two apart, both tasted like mildly spicy mayonnaise. But they were good.

FYI – my brother had a grilled cheese  ((over-thick brad and under-melted cheese) and soup, and his wife had a salad. We did a good amount of sharing to get through it all.

Monkey finger rating

Bun –  3/5
Build – 3/5
Burger – 3.5/5
Taste –  4/5
Sides – 4/5
Value – 3/5 – $17 for a burger with no fries is excessive, even for the standards of the West Coast..

Burger rating – 3.5/5 – Like many here, this burger is more than the sum of its parts.

The deets

This restaurant is in the base of the Roosevelt Hotel, 7000 Hollywood Boulevard, Los Angeles. You can’t miss it -we walked in on a busy Saturday afternoon and got a booth to ourselves.

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Wesburger N’ More, Mission Street, San Francisco

 

An outstanding burger; hefty and delicious.

Burger source

Wesburger was tipped as one of the better burgers in SFO, and whilst they make little fuss about the origins of its burger meat, it’s all clearly of the highest order and promoted under the marketing tagline “because burgers are fun.” I literally couldn’t agree more.

The destination following a drinks evening with my company’s US team; this place was a treat.

The order

We encountered Ramon as we walked in and he recommended the ‘Hot Wes’ to us, a 6oz patty topped with jalapenos, onion rings and queso. I naturally added bacon. Was medium rare ok? Hells yeah!

Because I was feeling greedy post a stop off at Branch and Bourbon, I threw in an order for a couple of rounds of tater tots and some fried chicken. A colleague wanted the Mac & Cheese so that was added to the pile too.

We also popped in to the Den next door (‘the smallest bar in SFO’) and got some ‘punch’ (Vodka, coconut, and stuff on this occasion).

The meat of it

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The burger was delicious. Whilst it looks like a hot mess, it held really well; the bun slipped on top and the queso helped it together. The meat was course ground, loosely packed and perfectly pink. The queso bound the onion rings and bacon into the burger and the bun held up against the juices admirably. The salty hit was contrasted with sweet and crunchy onion rings and a slightly sweet bun, all complimented by the tart crispness and light spice of the pickled jalapeno. I’d say this is possibly one of the best burgers I’ve ever had – up there with Dip & Flip and Bleecker Street (though less refined, more raw than either – and that’s not a bad thing). Such a shame it’s such a long way from home!

The sides: the tater tots were crisp and savory on the outside, squidgy in the middle. Delicious with a little sriracha, and the portion served with cheese was outstanding. The fried chicken was billed as ‘extra crispy’ and it didn’t disappoint, but was a little dry (the order got confused and it arrived plain in a bun instead of with sides – I forgot to fuss). I tried a little of the Mac & Cheese and whilst I’m generally not a fan, this is clearly a whole order of magnitude better than the varieties I’ve sampled across the Atlantic.

The punch was fine; an sweet side to complement a salt-tastic feast.

Monkey finger rating

Bun –  5/5
Build – 4.5/5
Burger – 5/5
Taste –  5/5
Sides – 5/5
Value – 4.5/5 – $40 per head including drinks and slightly too many sides, in San Francisco, is actually pretty amazing.

Burger rating – 5/5 – This really is one of the best burgers I’ve ever had; the service was excellent, and there was little to fault. I’d head back in a heartbeat, if only it didn’t require a transatlantic flight.

The deets

2240 Mission Street, San Francisco, CA 94110, 415-745-9371. Find them at http://www.wesburgernmore.com/, or, y’know, just get an Uber.

 

Marlowe, 500 Brannan Street, San Francisco

 

Outstanding burger in lovely restaurant in SoMA.

Burger source

My first night in SFO (ever) for a business trip, and US colleague Rene booked us into Marlowe – also on the top three favourite restaurant list of my AirBNB host. Awesome start.

Other than billing the burger as one of the most popular in the city (well marketed by my French bartender), there’s little detail on the meat’s origins, burger style, etc. on the menu. An enigma! Exciting.

The order

Whilst there was a Sunday special that swapped bacon for porcini mushrooms and added gem lettuce and pickles for crunch and tang… I opted for the standard Marlowe burger for the experience. It comes with caramelized onions, cheddar, bacon, horseradish aioli and what looked like fresh cut herb fries. The burger itself – my charming French waiter repeatedly advised – was cooked medium rare… and was I OK with that? Heck, yeah.

The meat of it

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The burger is a ~6oz affair, with a soft-ish white roll well coated with horseradish aioli, and with the patty topped with the onions, crisp fresh lettuce, mega-crispy streaky bacon and super melty cheddar. The “medium rare” looked somewhat medium to me, but no complaints there. The lean/fat ratio was 80/20 according to my French gourmand, so it wasn’t overly juicy but moist enough. The aioli made it somewhat slippery in the stack, and it was somewhat hard to handle. That said; the meat was coarse ground and loosely packed, making for a tender bite and an amazing amount of umami. The crisp bacon and lettuce adds a nice textural contrast and the aioli adds to the meat’s juiciness to take the edge off a slightly too-firm-for-my-taste burger bun. The onions added a little sweetness to the whole thing. The overall impact was excellent, although I must admit, I ate the second half with my cutlery rather than by hand…

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The fries are exceptional; herby, salty, crispy with a soft centre. The side of horseradish aioli was more than I needed; a little ketchup to take the edge off was a better fit for my palate.

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Drinks-wise; an excellent selection of Bourbon had me sample an Elijah Craig small batch, followed by a Templeton Rye Old Fashioned – utterly delicious and unexpectedly sweet for a Rye. I liked it!

Monkey finger rating

Bun –  3.5/5
Build – 3.5/5 – slippery, off centre
Burger – 5/5
Taste –  5/5
Sides – 5/5
Value – 3/5 – $34 for the burger and sides – which I think is reasonable for San Francisco – and about $1m for the drinks. This city is EXPENSIVE. Subject to review once I’ve eaten anywhere else and know how this stacks up against anywhere else.

Burger rating – 4.5/5 – you have to be pretty nitpicky to fault the flavour combinations here, and the overall experience is amazing and more than makes up for the minor shortcomings. Hugely recommend it.

The deets

Marlowe is in SoMA in San Francisco, 500 Brannan Street, San Francisco, CA 94107. You can make a booking via 415-777-1413 or online at OpenTable. It was busy on a Sunday night – most other places were shut – so do book!

Big Fernand, Issy-les-Molyneaux, Paris

A juicy Gallic smashburger (smashburgé?), worth travelling for.

Burger source

Ok, I’ll freely admit – I googled ‘burger restaurant’ near the hotel we were staying at for a business trip and Big Fernand jumped out. I liked the pictures so we headed down.

However, having Google translated the copy on the webpage for this review, I’m SO pleased we went as would TOTALLY travelled for this even if it hadn’t been convenient:

“In the middle of a small Parisian street, at the end of a restaurant of district embalmed with the smell of herbs and fresh bread. A band of mustachus is busy at the rhythm of the sizzling meat just chopped to revisit a dish known by all: the hamburger. Their Hamburgs caress the sweet dream of seducing the most refractory skeptics and offer a second romance to the lovers convinced of the burger. This is how Big Fernand was born: a mixture of popular culture of a dish that brings together people from all backgrounds and products gleaned throughout France.”

There’s only one right reaction to this: wow.

The burgers are cooked as ‘smash’ burgers -a healthy portion of the mince is rolled into a ball and squished down onto the grill with a heavy spatula, cooked in its own fat until crispy, scraped off the grill, flipped for a lesser version of the same treatment before being topped and stacked on the bun, then wrapped in grease-proof paper to serve. By coincidence, my favourite food blogger/scientist Kenji Lopez-Alt has just released a video on the art of a smashburger which explains this technique in a bit more detail (although Big Fernand use MUCH bigger patties and manage to carry it off).

The order

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Pat and I both had the Bartholome, Beef, Swiss Raclette, bacon (lots of bacon), caramelised onions and chives, topped with Big Fernand’s own BBQ sauce. I admit, I ‘doubled up’ for €4, having only had a salad for lunch, which added a second patty, more bacon, cheese and an entire (totally unnecessary) portion of fries. Pat opted for ‘herb fries’ and I went for Paprika fries. All that for €14 (€18 for my double) – with our choice of soft drink. We were offered a choice of how we wanted the burgers cooked and both opted for medium.

The meat of it

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Holy moley. This was a monster. The slightly floppy, very simple seeded white burger bun barely stood up to the heft of a single patty, much less my double. The raclette was copious and melty, and the bacon in plentiful supply, providing a salty chew. The BBQ sauce provided a necessary sweetness, cutting back on the incredible umami from the rest of the burger. Whilst Pat detected a hint of sweetness from the onions, they were lost in my behemoth of a burger. Not a terrible thing given the general deliciousness of the burger as a gestalt.

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The meat itself was a cooked a bit over medium (unusual for France, where the colour ratings on meat are usually one down on what we order in the UK – i.e. medium is usually medium rare etc)., but the high fat ratio of the beef (essential in a smash burger) meant it was no less juicy for it, and the cheese, bacon and BBQ sauce complimented it beautifully. I think they could improve the bun – a sturdier potato roll or even a brioche bun might have stood up to the burger slightly better – but this is really a very minor concern in what was an otherwise magnificent mound of meat (and stuff).

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The fries… were slightly chewier than I’d expect for ‘freshly’ cooked fries (perhaps our batch wasn’t that fresh), and Pat’s herb fries were reminiscent of Honest Burger’s rosemary fries. But the seasoning was nice. They were served with a garlic aioli which was unnecessary (chips needed sweetness, not further saltiness!). Not bad as a combo at all!

Monkey finger rating

Bun –  3/5
Build – 5/5
Burger – 5/5
Taste –  4.5/5
Sides – 4/5
Value – 4/5 – €14/€18 translates to around £12-£15  for the burger, side and drink, and that’s definitely not bad, but probably a little on the high side vs. the very good value burgers you get in London these days. That said, this includes the ‘Brexit’ depreciation tax, given the value of the pound now vs June 22nd 2016…

Burger rating – 4.5/5 – I am totally going back the next opportunity I have to be in range. Fresh, delicious burgers, great service with amusing, interested staff happy to practice their English with us… and lots more to try.

The deets

Big Fernand has lots of locations, but the one we went to was here:  30 rue Ernest Renan, 92130 Issy-Les-Moulineaux. +33 1 41 90 72 55.

There’s even one in London if you can’t wait for the next Paris trip!  12 Percy Street W1T 1DY Londres, +44 207 81 32 586.

The Bistrot, Seminyak, Bali

Welcome to the second in an occasional series of guest posts from travelling friends of ours, this one courtesy of none other than DJ Will MC Campbell….

One of the UK’s most beloved chefs once quirked “Food is for eating, and to be enjoyed… I think food is, actually, very beautiful in itself.” And what could be greater than the sight of a truly world-class burger arriving at your table, as others look on in envy?

Truth be told I tried to do my first burger review while in Japan – the home of Wagyu and Kobe beef, incredible cuts of meat from incredible cattle… but it wasn’t really served in true burger form, so couldn’t legitimately count it as one.

bali_burger_2

Which is why, having left the incredible but cold shores of Japan, on arriving in Bali I headed to The Bistrot for my first evening out. An impressive wooden yet high ceilinged open space, upon entering you immediately feel reminded of a New York loft/factory space with a distinct industrial feel.

And there it was, centre of the menu, I couldn’t look away, the Bistrot Burger – 180g of beef from Australia’s finest cattle.

Burger Source

There are variations of the same burger – but the house special came with the trimmings I was looking for, onion rings (always a challenge to get right), Red Cheddar (?), Cognac Sauce, Tomato, Lettuce served in a lightly toasted sesame seed bun.

The Meat of It

I’m an absolute stickler for having the meat cooked to the way I like it – and I opt for medium rare (controversial for some I know), as it actually requires more attention than any other form of cooking a burger IMHO. It needs to be perfectly brown on the outside but I want to see the colours and juices coming through the middle.

I wasn’t disappointed. The meat was cooked to perfection. Perfectly seasoned, perfectly presented. I was excited I’d hit a home run on my first night in Bali. The Cognac sauced seemed to work really well, yet bizarrely added a somewhat BBQ flavour to the burger. Could it be a term lost in translation? I’ll give them the benefit of the doubt as the combo was immediately impressive.

Next up was the red cheese and the onion rings, where my initial doubts were realised. The onion rings were solid, but not great. A little too soft from the outside and not enough texture from the onion. I want to feel like I’m biting into an actual onion rather than just a lump of fried batter. The red cheese really let it down, as it felt processed and slabbed on – a little too perfectly square.

It’s always interesting trying bread from other countries, particularly when you walk into a supermarket and aren’t exposed to the 90+ variations we have in the UK. So it wasn’t a great surprise to find the bun good but not exceptional. It was toasted well, crispy when you bite into it, but soft through the middle.

All in all, I was impressed. The meat was ideally cooked, the sauce complimented the flavour really well… and did I really expect the onion rings and cheese to be of the same quality? Well let’s say I’d have been disappointed with the experience if it had been the other way round (or I’d be posting this on the wrong blog).

Would I go again? Probably. Would I recommend to others? Absolutely.

For a total of £8, it would be hard to find many places in the UK that would serve that level of quality food in such a place that makes you feel like you’ve been transported 12,000 miles across continents.

Monkey finger rating

Bun  – 3/5
Build – 4/5
Burger – 5/5
Taste – 4/5
Sides – N/A
Value – 4/5

I think our beloved chef might have been onto something when she made that remark about food – but I’d argue just adding the word good as a prefix would be about right. And this place was certainly good.

If you’re ever in Bali, I’d highly recommend popping in  – you can find them at Jl. Kayu Aya No.117, Seminyak, Badung, Kabupaten Badun. You can reserve a table, and if you’re there Friday or Saturday night I’d recommend doing so.

Gallery

Ode to a holiday burger

Oh, holiday burger.

You were many things pub burgers are not.

And, even had the resort menu not been severely restricted, I would still have ordered you three times.

Coarsely ground. Loosely packed. Well seasoned. On a sturdy roll. Cooked medium-ish.

A worthy subject of a review. But I’m on holiday, and unless you fly to the Shiva Samui resort (of Koh Samui, Thailand), you’re unlikely to have the opportunity to taste it. So a mini-ode and mini-gallery is all you get.

Normal reviews will return soon.

 

Also: onions on a burger. I’ll have them raw, fried, caramelized, chopped, crisped, ringed – anything. Are you with me?

Guest post: Ferg Burger, Queenstown, NZ

This is a guest post from fellow Burger-Lover and world traveller Dan Bond.

This burger too fergilicious for you babe.

The decision was made. Six weeks into a five-month around-the-world trip, we’d reached the other side of the world (New Zealand) but also the need to budget.

It turns out that income is pretty limited when you’re unemployed and don’t have any (as far as I’m aware, I’m not getting financially rewarded for this guest post), but there were indulgences we could cut back on: dining out being #1. We could handle that. We had a campervan. We knew how to boil water and put pasta into the water and then take it out again. It’d be fun, being self-sufficient. Fine. We left the Queenstown café in complete agreement. And walked down the street. And turned a corner. And stumbled into a bustling, overflowing queue, outside what transpired to be the 15th birthday party of Fergburger.

We TRIED to just walk past and pay no attention. But the customers were so animated, so delighted with what they were unwrapping. One particularly polite-looking middle-aged lady grappled with a burger larger than her face, which turned an increasingly meaty shade of red with each bite taken until diner and dinner became almost indistinguishable. It was a betrayal of either complete culinary delight or her slipping into early, pattie-induced stages of cardiac arrest. This was serious meat, evidently. Fine…we’d start budgeting after one more meal out.

Burger Source

Fergburger is one of those places you Google almost immediately after visiting. It invites curiosity. Apparently, 15 years in business and solid word of mouth buzz have seen its operations transition from a hard-to-find garage off Cow Lane to central Queenstown, Shotover Street. It did so via an international reputation and an avoidance of becoming a chain restaurant. Yeah! Rock on Ferg. The burger joint is now joined next door by Mrs Ferg Gelateria.

The order

So here’s the menu:

Fergburger menu

I doubt I could even imagine this number of burger variations, let alone do so and then deliver on the promise with actual food. The Chief Wiggum (in my opinion one of The Simpsons’ most underrated characters) caused a smile. But I went traditional; a Double Ferg with Cheddar Cheese, costing $15.50. I’m no financial advisor but $3 more for a whole other pattie seemed to me a big green tick in the economics department (omg, hardcore budgeting already implemented).

My girlfriend opted for the $14.50 Tropical Swine: New Zealand beef, streaky bacon, cheddar, pineapple, lettuce, tomato, red onion, aioli and tomato relish.

The meat of it

The food came in a paper bag heavy enough to lift respectably at the gym. My 2x patties were massive: one the size of a small frizbee, the other of a mildly disappointing pizza. All the expected ingredients (lettuce, tomato, red onion, relish) present and correct, and correctly proportioned.

This is the first burger I’ve had that brought to mind a perfectly balanced cocktail. I was expecting the much-touted meat to be the main event but while it was great, the ingredients lay in perfect symphony with each other to deliver one knockout overall taste. And all encased by the most glorious burger bap I’ve ever had. The bread! The hyperbole I could use to describe this bread…it’d be indecent. Crisp and a tad sweet at the first bite, with wholesome dough beneath the surface, the bap absorbs all the juices in the most satisfying way as you journey through the burger – like some NASA-designed food-supersponge developed exclusively for Heston Blumenthal’s signature range of edible appliances that somehow fills entirely with flavour yet never loses its form or becomes soggy.

It was miraculous. And I’ve no knowledge of Mr or Mrs Ferg or the inner workings of their personal security, but I wouldn’t not consider kidnap as a means of getting more of this bread of theirs.

We didn’t order fries because a.) we were clearly told we wouldn’t manage them b.) hellloooo, budgeting. But I did try the Tropical Swine, which was in its own realm of mind-bogglingly brilliant (the bacon thin, salty and very crispy, the pineapple fresh and not distractingly sweet). In the interest of delivering a balanced review, I should point out that I didn’t get two free gelatos in honour of Ferg’s 15th birthday (despite technically ordering a double burger) – just the one. But seeing as I, in my food coma state, couldn’t even consider approaching this single free dessert, I’ll let that slide.

And for the record, this isn’t the excitement of a guest blogger getting carried away with his first burger breakdown. We passed the place the following morning, at 8:20am, and there were people queuing for burgers. At 8:20am. And, if I’d hadn’t just recovered from the meat-sweats, I would have joined them once more.

Monkey finger rating

Bun – 5/5
Build – 5/5
Burger – 4.5/5
Taste – 5/5
Sides – N/a
Value – 5/5 – £7:50ish for all this?

Fergburger doesn’t do Twitter, but if it did, it’d probably be the best Twitter account in the world. Find them on your next world tour to New Zealand: 42 Shotover Street, Queenstown 9300, New Zealand.