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The best of Britain’s burger boom

The best of Britain’s burger boom

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By Maddie Rix

2013 was the year of the burger. The USA’s most famous foodie export took over the food scene in London, and gone are the days of limp, dry patties and soggy buns. Now Londoners queue for hours to sink their teeth into juicy, high-quality burgers with exciting sides. You can’t indulge in them every day, so if you’re going to eat something as calorific as a burger, you’d better make it a good one.

As the craze starts to spread to the rest of the British Isles, we’re giving you the lowdown on London’s most likely to succeed and reach a town near you. To help out, we’ve enlisted Food Tube’s rad southern soul expert and all-round meat fanatic DJ BBQ. As an antidote to all those New Year detoxes, he’s been chomping his way around London to give you an in-depth guide of the best of the baps.


Starting in 2009 as a small, much-loved pop-up called Meat Wagon, MeatLIQUOR has gone on to become a successful restaurant chain, opening four more sites in London. They recently opened a branch in Brighton too, and there are plans to set up shop further a field.

DJ BBQ says:


“Their Dead Hippie burger is the juiciest burger on offer, because the great-quality meat is cooked daringly rare and the patty isn’t packed too tight, which allows the juices to really get going. They also have great chilli cheese fries and deep-fried pickles.”

Honest Burger

Established in 2011 in a little unit in Brixton Village market, Honest Burger now has branches in Camden, Soho and King’s Cross, and shows no sign of slowing down. Despite being a few pounds cheaper than its rivals, Honest doesn’t compromise on flavour or portion size.

DJ BBQ says:


“Honest follows very close behind MeatLIQUOR. Again, the patty isn’t too tightly packed, resulting in a delicious juicy burger. The Ginger Pig butcher’s meat is flavourful, and they let it sing by sticking to simple flavour combinations and radelicious sides.”

Lucky chip

Lucky Chip started in a little van right next to Broadway market in Hackney, east London. It now has a permanent residency at the nearby Sebright Arms pub and have had stints in other cool venues across London. With lots of clever ideas about serving food, they’d be unlucky not to go far.

DJ BBQ says:


“Lucky Chip know how to have fun! I love their Kevin Bacon burger and there’s always new a burger of the week. They also change their menu regularly, keeping it exciting with stuff like the Breaking Bad menu based on the TV show! The patty is full of flavour and very well constructed.”

Five Guys

Five Guys started over 20 years ago in Washington DC, and grew to become one of America’s most successful and highly respected burger chains – even Barack Obama is a fan! They arrived in the UK in 2013, opening in Covent Garden, and now have two branches in London and one in Reading, with more to come.

DJ BBQ says:


“Five Guys are very American; they remind me of home. In my opinion they do the best fries – their awesome Cajun-spiced ones. The soda machine is so cool too, there are 120 combinations and free refills! Go there for an all American burger experience.”


Byron was founded in 2007, long before the burger boom, when owner Tom Byng noticed a gap in the market for simple, good-quality burgers. With great British ingredients and an amazing beer list, the restaurant has gone from strength to strength. It now has over 30 locations in London and branches in Liverpool, Cambridge, Oxford, Manchester and Kent.

DJ BBQ says:


“For the price it’s a great burger, especially when you load it with bacon! For me, the patty is a little tight but it’s still tasty as hell and the vibe in their restaurants is really cool.”

So there you have it, London’s best burgers by a true connoisseur. If you know of a great burger joint in your area we’d love to hear from you, just drop a comment below. And if there isn’t a great place to grab a burger near you, why not try out DJ BBQ’s spicy burger recipe on Jamie Oliver’s Food Tube, Gennaro’s ultimate cheese burger, or Jamie’s own burger and slider recipe.

Mmm bap: the long search for the perfect burger bun

Every year since the 70s the burger bun has got fluffier, sweeter and more golden – from a squidgy, dull bap to a gleaming brioche. But where will it go from here?

‘Every year the burger bun looks more like a gourmet item in its own right.’ Photograph: Natasha Breen/Alamy Stock Photo

‘Every year the burger bun looks more like a gourmet item in its own right.’ Photograph: Natasha Breen/Alamy Stock Photo

T his is going to sound like a dream I had, but it’s true: I once travelled 200 miles to taste a “doughnut burger”. Instead of just one patty of ground meat, there were two, with bacon and untold gunk in between. More to the point, instead of a bun, there was a doughnut. The story was that there were as many calories as you ought to eat in a day, in this single burger, so how would you feel at the end of one of those?

The answer is, I felt fine. But the journey of the burger bun mystified me. Every year since the mid-70s, it has got higher, fluffier, more golden – unless it is charcoal, in which case it has got more sinister. Every year it has looked more like a gourmet item in its own right. And this increasing perfection has gone hand in hand with sweetness, so that you end up with a bun that is basically not very bread-like, that you would hesitate to eat at home because you would be thrown into confusion about whether you were having breakfast or high tea.

Most of the buns you find in shops and supermarkets remain old school – bready, not especially fluffy, extremely yielding in the hand. I love them for madeleine reasons: they remind me of other times I’ve tasted them, very often in a garden, with people I am fond of. Domestically, you mostly serve burgers to people you like. They’re food for intimates, because you’re going to eat them with your hands and they will probably fall apart.

In pubs and restaurants, though, buns have gone full million-dollar smile. The original pub buns were highly processed, never went stale, tasted of nothing and were squidgy. I had nothing against these buns I still don’t mind a Wimpy. But what they didn’t have was integrity: the bread changed composition on contact with the meat, became a kind of slick starchy layer. The old outrage of the 20th century – how food looked in adverts versus how it looked in real life – was largely down to these buns. They weren’t pillowy and didn’t gleam. But pubs used them for years, following the not-broke-so-don’t-fix-it module on their MBAs.

The quest for the perfect bun was always more fevered in the US, possibly because the burgers were bigger. By 2009, they were havering between the potato-starch roll – still the Shake Shack staple – and a cross between challah and a breakfast roll, which is basically on its way to the brioche. Over the same period in the UK, Byron Burger was launching and Meat Liquor was finding its feet, and both went through existential self-reflection on the matter of the bun. Brioche seemed very sweet for the everyday palate.

Then came Young’s “standard brioche”, devised by the pub chain and the Bread Factory bakery, and now the staple of most large pub chains. Oisin Rogers, a long-serving Young’s landlord, describes its traits: glazed top, the colour of an expensive person’s tan, “lots of sugar, can’t freeze it, can’t keep it for longer than a day, costs a lot”. Inspired by both challah (whose complication is eggs) and the pretzel bun (which has syrup and butter), it had a ton of ingredients.

Two things happened: first, this bumped the price of burgers closer to a tenner than to a fiver second, they became cosmically delicious to look at, right at the point when people started taking photos of their food. Overnight, the burger became expensive enough to invite discernment, gorgeous enough to be part of your aspirational lifestyle, eventful enough to have on a date.

By 2012, the Ship in Wandsworth, which Rogers was then running, was shifting 50,000 burgers in a year. It’s a large boozer, but by any kind of maths, the majority of people who walked in were ordering a burger, and some people had two. The evolution from the 90s – when a pub burger started entirely in the freezer and popped out whole from the microwave – had happened mainly in the bun. There aren’t that many decisions you can make about meat, beyond good quality or bad, rough chopped or minced, medium or rare.

I still wouldn’t choose this bun at home: it’s just too sweet. You might as well put raisins on your meat. But I do admire the statement way it looks, and will often choose the fancy – sesame seeds or a glaze – over the plain.

Burger Brothers awarded Britain's Best Burger

Brighton based Burger Brothers has been announced as the winner of Unilever Food Solution's Britain's Best Burger competition.

The competition, which is sponsored by Hellmann's, saw six finalists battle it out to win the title, alongside a prize of £10,000 in PR support.

Burger brothers, an independently owned restaurant known for its unique burger offerings, came out on top after judges assessed the menu against criteria such as originality, quality of ingredients, chef skill, range of choices and customer feedback.

Rhodri Morgan, marketing manager at Unilever Food Solutions, said: "Our hunt for Britain's Best Burger has seen entries of fantastic quality from hundreds of venues, but we're delighted to hand the title to Burger Brothers. It's burger menu stood out from the crowd and is a fantastic representation of the exceptionally high standard of burgers on offer across the UK."

Nadz Nwokoro, co-owner and head chef at Burger Brothers, said: "We are so unbelievably proud and grateful to be awarded the Britain's Best Burger title. For such a small independent company to be acknowledged by Hellmann's is mind-blowing! We accept this on behalf of burger lovers everywhere!"

Other finalists include: the Grazing Shed, Cardiff Annie's Burger Shack, Nottingham Meat59, Torquay Jam Jar, Newcastle and Burgers and Beers in Edinburgh, each received £2,500 of PR support.

Britain's Best Burger competition is part of Hellmann's ‘Grilltopia' campaign, which aims to help operators take their customers to ‘burger heaven' by updating their burger recipes and menus.

Find out more about the Grilltopia campaign here:

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Expert Tips for Making Boom Boom Sauce

  • Use a plunger measuring cup for the mayonnaise. I love this using plunger measuring cup for ingredients like mayo, ketchup or peanut butter. It’s so easy.
  • This recipe can easily be doubled. We go through a lot of this Boom Boom Sauce at my house. I usually make a double or triple batch so that I always have it on hand.
  • Store extra sauce in a jar with a tight fitting lid. I love using these jars.
  • For best results, make this Boom Boom Sauce several hours ahead of time. It gives all of the flavors a chance to become with each other and amp up the deliciousness factor. The longer it sits, the better it is.

Britain’s Best Burger competition finalists announced

Gavin Lucas, the popular burger blogger known as &lsquoBurgerac&rsquo, and owner of Burgerac&rsquos Burgershack, led a panel of judges to decide the six finalists who are Burger Brothers (Brighton), The Grazing Shed (Cardiff), Annie&rsquos Burger Shack (Nottingham), Meat59 (Torquay), Jam Jar (Newcastle), Burgers and Beers (Edinburgh).

Gavin said: &ldquoWe&rsquove had our work cut out as judges with hundreds of burgers to check out from high quality establishments across the country. It&rsquos great to see operators doing the basics well and using the infinitely customisable nature of burgers to inject some real personality into their menu.&rdquo

The burgers were judged on their originality, quality of ingredients, chef skill, range of choices and customer feedback.

Each finalist will receive £2,500 worth of PR support to help make them famous for their burger, and go on to the final stage of the competition where one will be named the winner of Britain&rsquos Best Burger.

The winner will be announced on Tuesday, August 30, 2016 and will receive the Grand Prize of £10,000 worth of PR support to let the world know they serve Britain&rsquos Best Burger.

Rhodri Morgan, marketing manager at Unilever Food Solutions, said: &ldquoBurgers remain a popular choice for UK consumers. The competition has been very strong with quality entries from pubs, burger joints and street vendors across the country. Our six finalists stood out from the crowd with everything from original ideas, creativity, chef skill and quality ingredients. They&rsquove demonstrated that their burgers are up there with the best.&rdquo

The new competition is sponsored by Hellman&rsquos and is part of their &lsquoGrilltopia&rsquo campaign which inspires operators to take their customers to burger heaven.

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By hitting the perfect balance of protein and energy-boosting extras, Gourmet Burger Kitchen (GBK)&rsquos Kiwi founders succeeded in introducing British taste buds to something slightly more refined &ndash not to mention significantly more sustaining &ndash than your typical late-night burger van.

The New Zealanders sought to recreate the patties reared on the windswept, cattle-friendly wilds of home. And while its beefburgers more than hold their own, it&rsquos GBK&rsquos Cajun Blue chicken burger that really sets the brand apart, with a shirtsleeves-swelling 40g of protein per serving. Not only will this feed hungry muscle fibres after your hardest training day, but the anti-inflammatory capsaicin found in the jalapeños works to soothe post-workout aches so that you can hit the gym again tomorrow.

While all of that is going on, the abundant thiamin found in the pineapple supercharges carbohydrate metabolism, ramping up energy levels to keep you fighting fit. Best of all, it&rsquos topped with a healthy, metabolism-spiking dollop of sriracha, just because. Proof, at last, that chicken doesn&rsquot have to be cheeky.

10 Of The Best Alternative Burgers

It's amazing what you can tire of, if only for a while. Sex. Your best mate. And burgers. Even burgers.

Not to say you won't go running back in due course, but while the beef, cheese and bun combo is waning in your affections, it useful to know what alternatives are out there.

Luckily for you, we've compiled them &ndash from Sunday roasts in a bun to foie gras. Enjoy.

Dangerously close to the Esquire HQ, the Caribbean inspired beach shack and cocktail bar The Rum Kitchen opened their second base at the end of last year (the first located in Notting Hill).

Get you teeth into their mouthwatering Soft Shell Crab Burger (above) - a whole battered soft shell crab with spicy tamarind sauce, ginger aioli & guava-lime relish sandwiched between a buttery brioche bun.

The Rum Kitchen, 6-8 All Saints Road, London, W11 1HH & 1st Floor, Kingly Court, Soho W1B 5PW,

From small scale pop-up to permanent Nottingham fixture, Annie's Burger Shack is the go-to diner for those looking for a something a little more adventurous than the average burger.

We particularly like the 'The Sunday Dinner Burger'. Although technically still a beef batty, this beast is topped with roast chicken breast, homemade Yorkshire pudding, stuffing ball, mini roast potatoes and vegetables smothered in gravy.

As if that wasn't enough to fill you up, all of their hearty burgers come with an option of curly fires, skinny fries or homemade Cajun wedges.

Annie's Burger Shack, 5 Broadway, Lace Market, Nottingham, NG1 1PR,

Located in Manchester's Northern Quarter &ndash a part of town renowned for its independent bars and traditional pubs &ndash Solita Bar & Grill offers a generous collection of American nosh including wings, hot dogs and everything in between (pulled pork sundae anyone?).

Not for the faint hearted, the 'Once in a lifetime' burger is bursting with buttermilk fried chicken, pulled pork and beef and bone marrow patty, Monterey jack cheese and a dollop of their BBQ sauce.

Solita, 37 Turner St, Manchester M4 1DW,

Paying homage to the eclectic Bombay cafes from the 1960s, this Shoreditch branch is the offspring to its Covent Garden haunt. Bringing in the East London crowd, the restaurant serves great small plates as well as killer cocktails.

A traditional Indian dish, Lamb Raan is a leg of lamb marinated in chilli, garlic and ginger before being braised overnight in spices and cooked on the flame grill. Available only at the Shoreditch branch, the slow cooked meat is pulled and piled onto a soft sourdough bun and served with a generous helping of Dishoom slaw, sali (matchstick potatoes) crisp-chips and fried green chillies.

Dishoom Shoreditch, 7 Boundary St, London E2 7JE,

Opened just last month in East London's Broadway Market, this is a two-in-one establishment &ndash butcher by day and 'cookshop' (restaurant) by night. Once the butcher closes at 6pm, guests can head over to feast on some of the finest slabs of meat Hackney has to offer.

Ox cheek, sausages and lamb are on the menu, but we recommend you go straight for the Three Little Pigs Burger with pig heart, pork belly and smoked streaky bacon cooked on a flat grill and garnished with roast tomato and fried onions in a toasted bun.

Hill & Szrok: Master Butcher & Cookshop, 60 Broadway Market, London, E8 4QJ,

The brainchild of Sanja and Simon Mullins of award-winning restaurant Salt Yard, Opera Tavern is an Italian and Spanish influenced tapas eatery in the heart of Covent Garden.

Presented on a wooden board, their signature Iberico Pork and Foie Gras burger is perfectly combined with red onion jam and garlic aioli. The only downside of course is that it's mini.

Opera Tavern, 23 Catherine St, London WC2B 5JS,

A revamped Shoreditch boozer (formerly a pole-dancing joint, in case you were wondering), The Crown and Shuttle not only boasts a collection of craft ales, they also have damn good burgers.

The duck and pork patty is lavished with homemade Kriek Boon, liquorice and black cherry ketchup and comes with a heap of Worcester sauce and chilli coated fries. Come summer, enjoy this whopping burger in their heated courtyard garden.

The Crown amd Shuttle, 226 Shoreditch High St, London E1 6JE,

Suitably placed on Portobello Market, Josh de Lisser's Boom Burger provides Londoners with the authentic taste of Jamaica all year around.

Swap your traditional chicken burger with their Jerk Boom burger &ndash complete with fried plantain, rocket, mango and pawpaw sauce (that's Papaya). With reggae and dub tunes playing on weekends, recreating the carnival vibe just got easier.

272 Portobello Road, Notting Hill, W10 5TY,

The new burger at Red's True BBQ is for people (and dinosaurs) who enjoy a lot of meat in vast quantities.

The Holy Cow features fifteen different bits of beef including blackened Wagyu rib eye steak, 21hr Texas smoked brisket and even thick sliced pickled tongue. Safe to say you might enjoy a green salad after wolfing this down.

The Blues Kitchen is what happens when restaurant meets late night bar. With branches in both Camden and Shoreditch, the American classics and New Orleans soul food &ndash not forgetting the extensive whisky menu &ndash make ordering a tough ask. That's before the live rhythm & blues has even begun.

A visit without trying the new Holy Cheezus burger is not advised: a ground brisket beef patty topped with bacon, glazed onions, rocket and rye-infused béchamel sauce all impressively crammed between two crispy grilled cheese sandwiches. Yes, you heard &ndash a cheese sandwich.

Once tasted, the days of seeing a grilled cheese sarnie as just another casual snack will be gone forever.

1. For the mint aïoli, combine all the ingredients in a bowl, cover and set aside.

2. Preheat the oven to 200˚C/180˚C fan/gas 6.

3. For the burgers, put the onion, garlic, apricots, cumin and mint leaves into a food processor and pulse until coarsely ground. Transfer the mixture to a bowl and add the minced lamb, breadcrumbs, harissa, feta and salt. Combine until thoroughly mixed: the best way to do this is using your hands. Fry a teaspoon of the mixture to test the seasoning: taste and adjust with a little more salt if necessary. Divide the mixture into four and shape into burgers.

4. Heat a little oil in a large ovenproof frying pan over a medium heat. Add the burgers and fry for 3–4 minutes on each side until evenly browned. Put the pan into the oven to bake for 10–12 minutes, until the burgers are just cooked through.

5. To serve, put some of the shredded lettuce and pomegranate seeds (if using) onto the base of each burger bun. Top with a burger, some cucumber and mint aïoli and the remaining half of the bun. Serve immediately.

Britain's best burger relish

This month in the magazine we reveal our ultimate guide to the burger. Featuring fail-safe instructions for constructing the perfect sandwich, making immaculate fries, eating a burger correctly and where to find the nation&aposs best patties, the guide is compulsory reading for every man in Britain.

Though much of our focus was trained on the meat, we also went on the hunt for Britain&aposs best relish. We approached two of the country&aposs most innovative chefs, Thomasina Miers of Mexican institution Wahaca and Fatih Guven of vegan restaurant Saf, to produce their own takes on the age-old burger addition and pitted them against two concoctions cooked up by a pair of brave Esquire staffers.

To find out who came out on top watch the film above, and to see the full burger guide take a look at this month&aposs issue, on newsstands this week.

Thomasina Miers&apos Addictive Jalapeno Burger Relish

Ingredients -

100g jalapeno, or other fresh green chillies

Peel the carrot and cut into quarters. Cut each quarter into thin batons and then slice into small squares 4-5mm across. Finely chop the onions. Add two-thirds of the butter to a medium-sized saucepan and put over a medium heat. When the butter has melted add half the onions, season with salt and cook until the onions have turned translucent and are completely soft. If they start to colour, turn the heat down.

Meanwhile cut the jalapenos in half along their lengths and using a small, sharp knife, cut off their stems and remove their veins and seeds. If you want the relish to be hotter, you can leave the veins and seeds in. Cut the chillies into thin slithers along their lengths.

Add the sugar and cider vinegar to the onions and turn up the heat. Stir to dissolve the sugar. Once the sugar has dissolved add the rest of the onions, the carrots, the dill and the mustard seeds.

Simmer over a medium-high heat for about 20 minutes so that the mixture bubbles and reduces into a syrupy relish. Stir in the remaining butter and check for seasoning, you may want to add a little more salt.

Remove from heat, allow to cool and serve. Store leftover relish in a sterilised glass jar.

Ingredients -

2 tablespoon extra virgin olive oil

1 medium size Spanish onion, diced finely

5 each plum tomato, medium dice

15 each dried figs, medium diced

1 teaspoon smoked paprika

Salt and pepper as required

Heat oil over medium heat. Add the fennel seeds and sauté until golden. Add onions and sauté for about 5-7 minutes, until soft. Add garlic and continue sautéing for 1 minute. Add tomato, figs, balsamic, salt and pepper.

Bring to a boil, reduce heat and simmer for 30 minute. Add smoked paprika and continue simmering for 15 minutes. Place in food processor and pulse to combine. The jam should be a little chunky. Thin out with water if necessary.

Ingredients -

40g thinly sliced chorizo

1 tbsp worcestershire sauce

thinly slice the onion and chorizo into similar sized strips and roughly chop the cloves of garlic. Once chopped, heat the olive oil and butter in high-sided frying pan and add the three ingredients.

Cook on a medium heat until the onions are slightly soft, add the brown sugar and stir for a few minutes before mixing in the balsamic vinegar. Once the onions have achieved a jammy consistency add the worcestershire sauce, red wine and lemon to the pan. Simmer on a low heat for up to half an hour, or until the relish has once again reached a glossy, marmalade-esque consistency.

Ingredients -

7 roughly diced baby pickles

5 plum tomatoes &ndash blanched and sliced

1/2 med size spanish onion - diced

1/2 med size red onion - diced

Combine the pickles, tomatoes, onions, fennel and garlic together in a bowl and mix. From what is left of the jar of pickles pour some of its vinegar solution over the ingredients so that they are just covered. Stir the ingredients well and add salt then leave for 30-40mins. The acidity of the liquid will meld the individual flavours together.

Drain off the majority of the vinegar (leave a small amount for an extra bite) and add the passata. Once again, stir well, cover and place in a fridge over night to allow the flavours to blend and settle.

Where to find the best burgers in London

Whether you like them medium or rare, smothered in cheese or layered with bacon, whatever your preference of what lies between those buns, there's one thing we can all agree on: there’s no better pleasure than the first bite of the perfect burger. From Five Guys' five-star masterpiece to Dirty Bones’ mac'n'cheese mound, there’s something for everyone in our extensive list of London’s best burgers. Our expert recommendations are accompanied with a side dish of carefully deliberated ratings. We tried them all so don’t have to… well, you could, just not all in one sitting. And if you want to expand your beef-eating horizons? Take a look at our best restaurants in London.

What makes Flank so amazing? Tom Griffiths, the man behind Flank, wanted to re-create the sensation of your first ever McDonald’s burger, but with the best possible ingredients. It sounds like such a ludicrous, quixotic dream for anyone to have – how do you re-create such artificial brilliance in nature? – but by God he’s only gone and bloody done it. From the first bite, it is undeniable that Griffiths has created a real replica: the pickles, homemade, taste exactly the same the patty, made with juicy cuts of chuck, Flank, brisket and short rib (plus bone marrow) is the platonic ideal of a Big Mac, with the addition of a saline hit of delicious pork.

Mark out of 5: 4.5

What makes Chik’n so amazing? First there was the excellent Chick’N’Sours and then came Baker Street’s Chik’n, a fumbled foray into fast food. But the latter has been re-hatched with a second branch in Soho and a revised menu and high-tech air-pressure fryers that give the chicken extra crunch. The Spice Up Your Life Burger (£7.95), served with samurai sauce and kimchi slaw, channels the high-octane flavours that make Chick’N’Sours fly.

Mark out of 5: 4

What makes Halo Burger so amazing? If you prefer your plate to be animal-free, then head to Halo Burger in Pop Brixton, which serves “bleeding” plant-based burgers. That’s right, these look, cook and taste like beef, thanks to a secret recipe for smoky seasoning that is blended through the pea-protein patties. The latest addition to the menu is the Smoky BBQ Carolina Burger (£9.50), with barbecue sauce, smoked (vegan) gouda and crispy onion strips. Pair it with thin-cut pink salt fries (£2.50). The beer is local: pick from Camden Hells lager or Brixton Brewery pale ale (both £4.50).

Mark out of 5: 4

What makes Other Side Fried so amazing? London is no slouch when it comes to fried chicken burgers. But there are few that compare to Other Side Fried, which you can find in Peckham, Brixton, Camden and the West End. The meat is so impossibly juicy, and yet the coating so crisp and complete, that the presence of sauces feels excessive (which they are, and all the better for it) and all you need is a bit of lettuce and a few pickles to round it out. Everything about it is lip-smackingly good, plus you can actually bite into it without any form of demolition: this is utilitarian dining. Perhaps even better are the dirty fries: the fries themselves are well spiced and nutty, and then they have such a generous helping of toppings you won’t ever find yourself in its overly dry chips. The addition of Parmesan alongside the normal bacon and hot sauce also gives them a really pleasing, mellow funk that you don’t normally get with most other topped fries.

31 Old Fashioned Recipes from the 1950s


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Are you nostalgic for the good old American fare of the 1950s? It was a time when fast food really took off with now-giants of the industry like McDonald's and KFC, and sitting down with the family for dinner was the norm. You can't time travel, but you can remember days of poodle skirts, jukeboxes and diner food with these old-fashioned recipes.

Our favorite old-fashioned recipes include simple ingredients like ground beef. There wasn't much of a health craze recipes were made for taste, which makes these easy dinner recipes extra delicious. There's no need to feel guilty about indulging in recipes that remind you of mom or grandma's cooking. Let these old-fashioned recipes like 1950s Salisbury Steak take you back to the days of your youth. Don't forget about the great food they had at the drive-in!

Whether you're taking a trip down memory lane, planning for a 1950s-themed party, or you just want more traditional recipes, our collection won't disappoint.

Get started with this video for an ultimate 1950s party dessert, and then keep scrolling to find more amazing recipes!


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