Burger Magazine Issue One by Burger Magazine

BURGER

Issue 001

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SPECIAL REPORT: LEEDS BURGER SCENE IN DEPTH PAGE THREE REINVENTED: PATTY PORN CONDEMENT CORNER: BBQ, BACONNAISE AND MORE BURGER OF THE QUARTER: RED’S TRUE BARBECUE BE YOUR OWN BURGER JOINT: RECIPES FOR HOME

Hello... “Let’s do a magazine about burgers” I said, half serious, half looking for an easy laugh. Putting in the hard yards before following through on the hunch, we put the idea under some real scrutiny, and it soon dawned on us that we were far from biting off more that we can chew (sorry). Once we’d done some market research, establishing an open dialogue with some of the biggest names in the gourmet burger game, we were in agreement that the world was lacking a dedicated burger manual, and we were up for the challenge. Across the country, specialist independent burger joints and established brands from over the other side of the pond have all been going from strength-to-strength. It may have just been a fad and a trend at first, but here and now, a handful of years later, the scene looks here to stay. We’re treating the field like the fans we are, and this magazine resting here in your very hands is a celebration of the art form. No matter how big or small, the shapes and sizes, the choice of meat, vegetable or topping, we’re telling you what’s the best and why, creating a roadmap for your taste buds, one patty at a time. Welcome then, to our first issue – we hope you like it as much as we do – it’s been an awfully long time in the making. We’ve eaten our body weight in meat and bread, fries and sauce, enjoying each second of it on the way. Starting close to home, Leeds gets the headline treatment, with the burger landscape delved in to in some detail by yours truly. We sent poor little Adam across to try one of the biggest burger-based eating challenges in the city, and Jack profiles the star attraction from Reds True Barbecue, flying the flag for Yorkshire. We talk to people behind the scenes, take a look in to the business of the burger, and explore how we’ve gone from two chains dominating the fast food market to a gourmet, skilled landscape that is leaving those greasy giants in the past, where they belong. We’ll be here for you four times a year with a different city under the microscope, bundled together with high quality paper, top class design and the copy to do it all the justice it deserves. Be warned: this magazine is going to make you hungry, so make sure you have a stocked fridge before diving in – there’s some recipes in here you might need to get involved with sooner rather than later. We’ve written a love letter to burgers because it’s long overdue. You probably didn’t think that you needed us in your life, but by the time you’ve reached the end of this maiden issue, you won’t know what you’ve been doing without us. This magazine, just like the industry it’s placed within, might seem like a fad and a trend at first – but rest assured that we’re here to stay, just like the food is. Ta’ra for now, Raj Bains Editor-In-Chief @BainsXIII

...is it meat you’re looking for? ------------------------------

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Head of Design | Adam Van Der Veer

The Rose Bowl Leeds Beckett University Leeds, West Yorkshire LS1 3HE

The ‘Burger’ Squad

Sub-Editor | Jack Payne

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Issue One - Winter 2015 Published: 09/12/2015

Editor-In-Chief | Raj Bains

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Email: BurgerMagazine@gmail.com Twitter: @BurgerMagazine ------------------------------

-----------------------------Subscriptions: £20.00-per-anum -----------------------------BURGER MAGAZINE | WELCOME

PAGE THREE

#BurgerPorn 3

BURGER MAGAZINE | PAGE THREE

What’s on the Menu? 05 - Burger of the Quarter Jack Payne visits Red’s to sample their much famed donut burger - which is even better than it sounds...

07 - Condiment Corner Adam Van Der Veer delves in to the world of sauce, taking one for the team and finding out what’s best to bathe our burgers in...

09 - City Focus: Leeds Raj Bains takes you on a trip around the Leeds burger scene, telling you where’s best to go, taking different tastes in to mind...

12 - Van vs. Food

15 - Business Insider

Who needs Adam Richman when you’ve got Adam Van Der Veer in your ranks? We sent him to tackle a monster of a challenge...

Burger this, burger that - but where exactly has the trend come from? and is it here to stay? JP does some industry analysis...

17 - Recipes

19 - Grilling The Griller

All these trips out for food aren’t much fun for your bank account, so here are some easy, healthy, cheap things to make at home....

Ryan North knows the hospitality industry like the back of his hand, so Raj Bains went across and picked his brain about burgers...

BURGER MAGAZINE | CONTENTS PAGE

Burger of the Quarter

THE DONUT BURGER by Jack Payne

RED’S TRUE BARBECUE

by Jack Payne

Say hello to The Donut Burger – a truly magnificent sight, and all thanks to the guys and galls at Red’s.

BURGER MAGAZINE | BURGER IN FOCUS

The Donut is a combination of twohouse made 100% steak burgers grilled over hickory, melted double cheese, smoke peppered back with Red’s ‘dirty sauce’ and deep-fried crispy onions, all between two sweet-glazed donuts – because who needs buns when you can donut? It’s weird. It’s intriguing. It shouldn’t work - but it does. And it’s incredible. We took a trip to Red’s flagship Leeds restaurant (or ‘Place of Worship’ as they like their eateries to be known) to get our hands on the Donut and speak to manager Tom Darlison to quiz him on the origins of the now infamous burger. “Well, Scott and James, the two founders of Red’s, every year they’ll go out to the States and go through all the Southern end of America for about two weeks just eating tons and tons of barbeque, hitting up about four or five barbecue joints a day.” “They’ll pick out the best bits and styles of barbecue and come back with some inspiration and ideas for our menu, so in short, basically we knicked it!” Well if that’s the case - God bless America. The Donut Burger is in fact a take on the Luther Burger, which according to culinary legend, is named after the late R’n’B singer Luther Vandross who was said to be a fan – or even its inventor, depending on who you ask. When presented with the Donut, you’re met with an almighty proposition. But there’s no way you can eat it with your hands as the sugary do-

“IN THE LAST 365 DAYS WE’VE SOLD ALMOST EIGHT AND A HALF THOUSAND DONUT BURGERS - THAT’S FIVE TIMES THE SIZE OF BIG BEN!” nuts soak into the meat, bacon and cheese to create a glorious mess. On first bite, you’re initially confused by the mix of sugary donut and salty meat in your mouth. But it leaves you wanting more, wanting answers. The steak burgers ooze with flavour as the sugary donuts melt away as a result. A real highlight of the dish though is the ‘dirty sauce’, which by now has been infused with both the sweetness of the donut and the flavour of the meat, bacon and cheese. Oh my. In ‘The Good Book’ (or menu, if you’re not Red’s) for a bargain £12.95, the Donut is a customer favourite not just for its magnificence but value for money. It has even received celebrity endorsement, in the form of Hollyoaks actress Jorgie Porter, who tackled the Donut when visiting Red’s Manchester venue. Tweeting a photo of the burger with the caption “Yissssss!!!” - we think she’s a fan. Since its opening, Red’s continues to bask in a wave of success, press attention and expansion and ac-

cording to manager Tom, the Donut is a key player: “The Donut is probably the most popular burger on the menu. Our more popular stuff is actually the barbeque side of things, like our ribs, brisket and our pork, but burger wise it’s the Donut.” “It’s definitely become synonymous with our restaurant. We’ve sold tons and tons of them since we opened about two and a half years ago. In fact, in the last 365 days we’ve sold almost 8 and a half thousand Donuts – stack them on top of each other and that’s five times the size of Big Ben.” “People do come in and ask us what it’s like, especially when they see it’s a burger in-between a donut, they’re like ‘Wait, hang on a minute, is this really going to work?!’ but it does, it just goes well together.” But be warned, once you’ve tried the Donut, you might not be able to settle for normal bread buns ever again.

BURGER MAGAZINE | BURGER IN FOCUS

C on C di or m ne en r t Condiments can either make or break a dish. Use the wrong one and it can be overpowering, and too little will fail to compliment to the dish enough. That said, however, when you find the right one, it’s a match made in heaven. This issue we will be delving into the world of some of the best sauces and dips available, giving you an insight into what to buy and what to avoid in your search for extra flavour. First off, let’s start with some BBQ sauces. Let’s start with the Jack Daniels BBQ sauce. A firm fan favourite - often seen at TGI Fridays - it’s a twist on

by Adam Van Der Veer

An insight into all things saucy the classic sauce with a cheeky hint of the Tennessee Whisky thrown in for good measure. It’s that blend of alcohol and BBQ that really works; close enough to a familiar favour to keep your taste buds comofortable, but enough of a change to make keeping one in the cupboard more than worth it. Within the Jack Daniels brand there are 6 more unique flavours that push the bounderies of how far the combination can go. Ranging from a Steak BBQ sauce to a Sweet BBQ glaze, the varieties on offer really cater for everyones needs. However, our favourite has to be the classic ‘Smooth Original’. It’s extremely flavoursome and goes well with any burger. This one goes straight to the top with big 4.5/5

The next thing we’re going to have a look at is Baconnaise. For those of you who don’t know - where have you been hiding? - Baconnaise is the combination of that classic bacon flavour we all know and love...in a mayo. It’s found a lot more regularly now in restaurants than it ever used to be, so you may have even had it without every really realising. There are quite a lot out there at the moment, but we picked up J&D’s baconnaise, pictured below.

BURGER MAGAZINE | CONDEMENT REVIEW

You need to be careful using this one, especially if there’s already bacon as part of the burger you’re looking to add a little something extra to. This sauce gives a dish a bit of smokiness and sauciness that it may otherwise lack if used correctly, though. When you judge it right, it’s a great addition to any burger you might be cooking. The only bad thing we’d mention is that its quite salty, which takes some getting used to. A little goes a long way, so be careful with how much of

With some scepticism, we tried it with some chips as a dipping sauce, and were blown away with how nice it was. It was the right combination of chilli and tomato. With a medium heat, this sauce could actually replace ordinary ketchup for fans of spice. Its not Heinz, but the great thing is that it isn’t trying to be, either. It’s not easy to find in the shops, but is worth looking for on Amazon. Hot...but not too hot. Perfect (4.5/5)

this stuff you use. This sauce isn’t widely available, but stores such as Waitrose do tend to have it in stock - although it is available online. Great addition, but a little too salty. 3/5 Everybody loves ketchup, don’t they? No one monopolises the industry quite like Heinz, especially with so many bad ones out there. If it isn’t broke, don’t fix it, right?

Moving on to mustard, we wanted to find one that really blew our heads off, so went with ‘HOT-HEADZ SMOKY CHIPOTLE’. Promisingly, on the label it actually claims to halfway between a mustard and a hot sauce, which immediately peaked our interest. The result? This sauce isn’t for the faint of heart. It was manageable for us, but it’s very powerful, so do be aware. If you like hot mustard then this will be your thing, but if not,

To switch things up, we took a look at some chilli ketchups while researching. We wern’t looking for a hot sauce, but more of a ketchup with a kick. The safe thing to do would be to go for the Heinz jalapeno ketchup - which is really good - but we wanted to get our hands on something different. Before long, we found Jalepeno Ketchup by The Urban Flavour Factory.

try looking elsewhere. because this may leave you panting like a dog. A small amount of this stuff would be excellent on a fiery burger, and will be a secret weapon in your cupboard for any unsuspecting dinner guests. Very hot, Very good. (4/5)

BURGER MAGAZINE | CONDEMENT REVIEW

Leeds Burger Scene O

ver the past few years Leeds has rapidly grown its burger scene from pretty much a standing start. Very much play catch up, the old offering was limited to the type high street fast food chains that do the art of the burger a gross disservice – but the city has upped its game double times since then.

Comfortably the patty capital of Yorkshire as we speak, there’s more than enough variety across the centre to keep your quest for food fresh, and even the fussiest connoisseurs on their toes. In our first city focus of the series, we’re staring as we mean to go on, whittling down the crowded pack in do an easily digestible fool-proof gang of five, mapping out your big feeds and burger needs.

Here’s where to eat, when you want meat. by Raj Bains

BURGER MAGAZINE | LEEDS IN FOCUS

Best Fast Food: Five Guys Sometimes when you want to eat, you want to eat fast, and relatively cheaply. A perfect spot for lunchtime, walking through town on-thego or when you’re pushed for time, the secret of the success behind Five Guys is threefold: speed, customisation and satisfaction. You walk in, order what you want, how you want, and they make it in front of you within minutes. Think of it as dinner and a show, if you will. One to keep an eye out for when you’ve got a vegetarian within your ranks, the menu contains hot dogs and freshly made fried, with a list of sauces and toppings to pepper any palette.

Cooked in cholesterol free peanut oil, it’s healthier than you’d first think, but still just about sloppy enough to appeal to anyone after a treat. The star feature however – away from the amazing food – is the ability to order online, or via the app. You can order your food and have it paid for before you even step foot in the branch of your choice, skip to the front of the line and walk away with your food hassle free. Yes, it really is as good as it sounds.

- What We Say: The best of American burger culture right on our doorstep – a welcome addition to Leeds. - What They Say: “There are over 250,000 possible ways to order a burger at Five Guys.” - Honourable Mention: If the line is too long at Five Guys, don’t be above a cheeky Nandos – their chicken in pitta is a great twist on the tradition burger. Dark Horse: Café Moor

Meat Mast

Neither a specialist burger joint, actual restaurant, nor even remotely gourmet, Café Moor is a little off the beaten track compared to the rest of the selection but that’s what makes it great. Situated in the heart of Leeds indoor market, Café Moor is a traditional Moroccan stall, serving up some of the most delicious street food in the entire city. Cooked fresh while you wait, usually surrounded by a group of local cult fans lucky enough to be in on the secret with you, it brings the homemade feel back to food which maximises the feel-good factor. A true example of the independent backbone that props up the food scene in Leeds, their chicken schwarma is absolutely amazing if you’re taking a cheat day from burger life, but they’re well catered for in that department, too. Listed as a special on the menu – and it really is – the Café Moor Special Beef Burger delivers every last drop of Eastern African taste you could wish for. Served with brie or cheddar, with chips and salad, this is a no frills experience propelled by taste and taste alone, which is an incredible deal when you take in to account all that is available for less than a fiver. What We Say: The secret weapon in the world of Leeds food – don’t let word get out too far. What They Say: “Our aim is to help you put some life into your snacks and lunches. Why settle for those boring sandwiches and soups when you can experience a taste of the exotic with Cafe Moor.” Honourable Mention: Patty Smith’s inside the Belgrave Music Hall and Canteen is another less spoken about hidden gem in Leeds City Centre – the music and beer isn’t bad, either.

There’s no secret here, a burger is heart of it. No matter how much y perfect, we’re just interested. Eatin the meat isn’t even close to being a name, they follow it through on th ly formed 6oz hunks of pure joy w you’re sat in Byron, and the rest of the same quality control and at

Maybe not the greatest place to involving those less inclined to selection available. Definitely one Byron may only do one thing exc place for them to have specialise ment the main event perfectly, and burger itself for a little bit extra, b your eyes are being bigger than yo restaurant that will lea

What We Say: If you eat meat, y looking for a place to go together, Byr What They Say: “We take four cut We mince it fresh and cook it me culent. We place it in a soft, squis fanfare. An Honourable Mention: They got Bu reason, too – Reds True Barbecue earth for those inclined to suffer

BURGER MAGAZINE | LEEDS IN FOCUS

Taste Bud Test: Almost Famous If you’re brave enough to venture off the straight-and-narrow and give your pallet a real challenge, Almost Famous is the place to go. New age twists on old school favourites; this isn’t the place for the faint of heart. With a big focus on the liquids you’re taking in along with the solids, you’ve a vast array of cocktails, shakes and beers to help wash down your feed. Burgers include left field ingredients like pop tarts, Frazzles, salt and vinegar crisps and plenty of house prepared sauces. Gearing itself more towards the younger generation, you’ll find a lively scene within the restaurant most nights, which helps you get in to the spirit of things. The music, low lighting and underground vibe isn’t for everyone, but given that this is a joint that sells burgers inside pretzels rather than buns, it’s safe to say that they’re not even close to being worried about alienating one or two potential customers to get people who love what they’re doing through the door. What We Say: It’s out there – like seriously out there – but somehow makes the impossible work in a way you’d never have imagined. What They Say: “No pixies, fairies, unicorns, house-elves, sun bears or other magical creatures were harmed during the development of this menu.” Honourable Mention: There’s a similar feel to what Meat Liquor do, but it’s a little less experimental – if Almost Famous proves too much, perhaps that’s a better place to try.

ter: Byron

s only as good as the meat at the you throw on top, if the patty isn’t ng at Byron though, the quality of a concern. ‘Proper Hamburger’ by he plate. Nothing less than perfectwith pass through your lips when f the ingredients are sourced with ttention to detail as the meat is.

go if you’re planning on a meal meat, with a limited vegetarian for the beef purists amongst you, ceptionally well, but it’s not a bad d. The sides available all complid you can always double up on the but be careful to gauge whether or our stomach – this isn’t the sort of ave you feeling hungry.

your friends eat meat and you’re r, nothing is going to be trumping ron. ts of properly sourced British beef. edium so it’s pink, juicy and sucshy bun with minimum fuss and nd that’s it.” urger of the Quarter, and for good e really is an alternative heaven on from some serious meat sweats.

Gourmet Great: Handmade Burger Co. Want to feel fancy as you wrap your hands around the burger of your choice? No worries: Handmade Burger Co. has you more than covered. A brightly designed joint with a classy interior and feel, you’ll almost forget you’re there to devour a big slab of meat sandwiched between some bread, for a second. A good place for a date or a family meal, the food is made and delivered with gourmet tastes in mind. All of the beef is freshly sourced Aberdeen Angus, dealt with by their highly trained master butchers and quality controlled five times before it even comes close to hitting your plate. There are over forty different varieties of patty on the menu, with the chef ’s receptive to any last minute changes and alterations, and there’s even time been taken to cater for vegetarians and vegans alike. Part of the Vegan society, and boasting their own independently approved gluten-free menu, this is a great spot for a group meal – there’s no one that they haven’t thought to cater for. What We Say: There’s something that feels strangely good about dressing up for a burger – embrace it. What They Say: “Our award winning restaurants are open seven days a week, making more than 40 burgers from scratch in each restaurant every day.” Honourable Mention: Gourmet Burger Kitchen pulls off a similar sort of trick, but with a little less polish on the detail. Definitely the choice for milkshake enthusiasts, though.

BURGER MAGAZINE | LEEDS IN FOCUS

VAN vs. FOOD

Episode 1:

Bierkeller Skyscraper Challenge

nyone who’s seen Man vs. Food with Adam Richman knows what’s coming next. Cue the ‘I’ve just hit the wall’ cliché. I like food. In fact I love it. Who doesn’t? The idea of a challenging that fills me with glee, as I like large portions of food and even when I’m eating a cooked meal from home, I see it as a challenge to see the plate off. I spent a week or so scouting around Leeds for the ideal location for an eating contest. There were lots of ideal places to choose from, but I felt as if there was nothing more manly than the Bierkeller. They were offering not just one but three whopping food challenges. With three to choose from, naturally, I wanted to do the biggest - which made my colleagues laugh as I’m not exactly the most imposing of people in the world...but I do like a challenge. The aptly named ‘Man vs. Food’ challenge consisted of a Hot wings challenge, which had been completed only 8 times, a monstrous nacho tank filled with various sauces, fillings and dips. This was the easiest according to Bierkeller, with a total of 16 people managing to complete it at the Leeds branch.

by Adam Van Der Veer Finally, was the Skyscraper who doesn’t like the sound of that? Bierkeller describe it as “all four of our signature burgers and every topping that we have to offer”. Now, naturally I thought four burgers? That’s nothing, because the brief failed to state that there would also be an unfathomably large amount of fries, and three more sides of coleslaw, salad and onion rings. This monstrous challenge had never been completed before. With over 100 entrants in the past year not one single person managed it. One of the staff members told me “I saw one guy get really close, he’d finished the burgers, the onion rings and was mopping up the fries but the clock ran out. That was incredible.”

“I was combat fatigued. I was sluggish. I felt like I’d done 3 rounds with Ronda Rousey.” Sounds easy right? The prize was to get my name on the empty wall of fame. As well as this the winner would win a permanent VIP seat at Shooters bar upstairs for all sporting events, a crate of corona and free drinks in the bar as long as you were champion. So as I got to Bierkeller I was quite nervous. We had spent the morning sampling other burgers from various restaurants - and you might think this is crazy - but I had this

BURGER MAGAZINE | EATING CONTEST

starch and dry food, taking sips of water to wash it all down with was a god send. I think I went through 3 pints of water alone within the allocated time.

idea in my had that if I ate small amounts before I took the challenge it would make my stomach bigger and able to consume more. I remember Adam Richman used to say that if you starved yourself before a ‘big eat’ your stomach would shrink and you would actually be doing more harm than good. There was a 40-minute wait for the food, which didn’t help my nerves. I paced up and down and felt like I was preparing for a world title fight. As I went up to pay, the waitress looked at me and said “is this for you?” to which I replied “yes”. “Are you sure?” She said. Unsettling words to hear right before a mammoth eating challenge. I wasn’t sure if she was trying to get in my head or if I was just over thinking it all. The platter arrived before long with an adjudicator to time me in persuit. I had just 25-minutes to finish the dish. What was my strategy? I had been thinking the whole time I was waiting about how I should go about eating this beast but I hadn’t prepared myself for what it would actually look like. It was huge. Four burgers containing Chicken, Beef, Lamb

and a vegetarian option. These were all stacked into one giant burger topped with all kinds of sauces and extras. It was an instant ‘oh my god what am I doing moment’ when I saw the dish for the first time, but I tried to remember all of the training I had received from the TV show and I was determined to give it a good go. The clock started and off I went. Start as you mean to go on they say. I was straight in, mentally ready, physically ready. I decided to leave the bread and the fries at first, taking on the meat as my first opponent. The chicken went down easy, followed by one of the 6 burger patties. About two minutes in I was doing well. I was still chomping down the burgers and occasionally tucking into the fries and the odd onion ring. But as I got further into the early stages of the challenge my mouth began to get very dry and I had to ask for some water. This was potentially the best thing I could have done. I can’t stress enough how much the water helps. With all that

A friend of mine told me that it takes four minutes for the body to digest food and to tell your mind that you are getting full. I wasn’t so sure about how true this was but it was the backbone of my strategy for the first 5-minutes. My pace lowered considerably by the 8th minute. 25-minutes is a long time to be eating constantly and this was something I hadn’t really thought about. Not only did I have this problem but I was also trying to ask the adjudicator questions about the challenge for this article. So with my mouth half full I mumbled “What’s the closest anyone’s ever gotten to beating this thing” He replied saying “A lot of people come in here to do it for a laugh and with their mates. Very rarely do we get people coming in attempting it on their own like you. Nobody really gets near to the end. It’s a lot harder than it looks isn’t it?” I nodded as I was gulping down water with a handful of fries in my mouth. 12-minutes in and I was at the point where I felt sick...but I wasn’t done - yet.

BURGER MAGAZINE | EATING CONTEST

VAN VS FOOD

My colleagues were taking pictures and laughing whilst I was experiencing the dreaded ‘meat sweats’. It got to the point where I was that full I didn’t feel like I could swallow what I had in my mouth and I thought I might have to spit it out. I battled through this awful moment, however, and swallowed it. Taking big gulps of water I wondered if I could go on. ‘Try some of the onion rings’ I thought. Perhaps not as they were incredibly salty. Instead I went for some of the salad yes, the salad. That’s right. That’s when you know you’re near the end. 14 minutes in and here it comes…I hit the wall! I was so full. I was fuller than I’ve ever been and I was nowhere near the end. I was combat fatigued. I was sluggish. I felt like I’d done 3 rounds with Ronda Rousey. I struggled through a few chips while spectators looked on. Could I really quit here? I don’t like quitting, I’m very competitive but this

“I was beaten... but I’ll be back.” 14

wasn’t something you could push yourself to do. I think I would’ve thrown up if I would’ve continued. At the 15 minute mark I threw in the towel. I was done. It was over finally. It’s fair to say these challenges look like fun on TV but their really not that fun at all. Upon finishing the challenge I was welcomed with a loser’s t-shirt. To be honest I never expected to win, but I hoped to last longer than I did. I struggled to get to my feet and I had little dignity left after having grubby hands and grease all over my face. This challenge is not for the faint of heart and I can see why nobody has ever finished it. I wouldn’t mind seeing Adam Richman give it a go. I left Bierkleller about 2 stone heavier and I couldn’t face eating anything for the remainder of the day. Although it was difficult I truly recommend anyone who fancies themselves a bit of an eater as the prize is truly great and it’s a great laugh. Unfortunately, I was beaten…but I’ll be back.

BURGER MAGAZINE | EATING CONTEST

BURGER BUSINESS INSIDER:

THE RISE OF THE GOURMET BURGER

Trends and fads come and go all the time - mullets, sleeve tattoos and super-food diets - and some are more questionable than others, while most fade into obscurity. But one trend that seems much more than just a novelty is the gourmet burger - as more of these eateries pop-up all over your hometown, it’s clear that the UK has fallen back in love with the ultimate meat sandwich. Jack Payne investigates ’Burger Boom’ - the trend that everybody seems to want a piece of. In 2013, when legendary, multiple award-winning US chain Five Guys finally opened its doors in the UK for the first time, people literally queued overnight on the streets of Convent Garden in a bid to sample their cult-famous burgers. The menu simple. The product sensational. The punters impressed. The UK had bought into the legend and rightly so. In the short time since then, Five Guys has expanded further, opening another 38 more restaurants across Great Britain so far. Not bad for a family-owned company that was only born 19 years ago. But Five Guys aren’t alone - the rise of the gourmet burger joint in the last decade has become a common theme and the UK’s ‘Burger Boom’ is in full-swing. It’s easy to see why the craze has taken-off. Firstly, the concept of the burger - bread, meat, sauce and a few added toppings - has always had a universal appeal. More importantly, burgers are arguably the ultimate comfort

food and as the quality of those on offer continues to improve, so does Britain’s love for them. It’s not just the US-invasion of famous burger chains like Five Guys and Shake Stack on our shores though - British gourmet burger joints are beginning to grow a stronghold on the highstreet and chains like Byron, Handmade Burger Co, Gourmet Burger Kitchen and Almost Famous are growing increasingly popular with their offerings of both fun and chic burgers. With most trends comes a certain ethos and the burger trend is no different. Burger eateries are now known to be vibrant and funky places to hang out, as opposed to their fast-food alternatives, making them enjoyable places to visit. As menus grow and chefs get more inventive with their burgers, the competition is healthy. And the burgers are becoming more so too, with the use of high-quality ingredients (the

“Previously, when the only high-end gourmet burgers were found at Michelin-starred restaurants, you can now grab one on the high-street and come home with change from a £20 note.” majority of kitchens use locally sourced produce) and better cooking methods - factors which have contributed to their rise in popularity. Previously, when the only highend gourmet burgers worth having could be found in Michelin-starred restaurants, you can now grab one on the high-street and come home with change from a £20 note.

BURGER MAGAZINE | BUSINESS

If you do want to splash out in the name of your burger needs though, the world’s most expensive one can be found at the Honky Tonk restaurant in Chelsea. The ‘Glamburger’ - made up from Canadian lobster, Kobe beef, with black truffle brie and served in a golden bun - can be yours for a cool £1,100. Surely worth every penny. Recent research by Mintel, a world-leader in data and market analysis, found that the UK is now looking for a better burger, with 7% of Brits who’ve visited a fastfood eatery in the past three months saying that they’ve switched from those options to gourmet burger restaurants..And that statistic looks set to grow rapidly with 52% of UK consumers who’ve eaten or bought food from a fast-food chain in the past three months saying that they’d be interested in changing to a better quality burger restaurant. And although the number of gourmet burger bars is still relatively small, the British public’s hunger for a superior burger as well as other contributing factors have had a massively positive impact on the burger industry. In 2012, the BBC claimed that the ultimate meat sandwich was worth as much as £2.79 billion to the UK economy - and the market continues to show no signs of decline. Sales are now expected to post a growth of 4.5% to £3.2 billion in 2015 with a further growth of 19% predicted in the next five years to reach around £3.8 billion.

to the burger market. Gourmet burgers have prospered during the economic downturn through their status as an affordable meal that still offers indulgence. The growth in ‘better burger’ concepts in particular is largely reflective of higher consumer expectations, with ongoing demands for fresh, ‘real’ food. The success of this can be seen in the rise of established ‘better burger’ players such as Gourmet Burger Kitchen and Byron Burgers over recent years. The emergence of new US players such as Wendy’s and Five Guys is arguably leveraging this proven demand for ‘better burgers’ in the UK whilst further tapping into consumers’ ongoing demand for fast service concepts” So with the rise of the gourmet burger restaurant, has the fast-food chain industry suffered as a consequence? In America, statistics are beginning to suggest so. In the last quarter, McDonalds posted a sales loss of 3.3% and the consumption of soda also fell to its lowest level since 1995. As sales continue to decline, McDonalds have been forced into a company restructure in the boardroom, even appointing a new CEO in the process.

In a bid to compete in the UK’s growing premium burger market, McDonalds have introduced a ’Signature Collection’ burger range as a trial in some London and Southern UK restaurants. Their offering of ‘The Classic’, ‘The BBQ’ and ‘The Spicy’ were developed with the help of chefs with experience in Michelin-starred kitchens. However, there is little to suggest that their introduction has been beneficial and McDonalds have announced they are expecting further losses this financial quarter. There is a place for fast-food restaurants and their easy, low-price product still serves a certain purpose. However, attitudes have shifted and the stigma surrounding the quality of fast-food and their health risks remain, meaning more and more people are looking elsewhere when in desire of a premium burger. With another US burger chain giant, Smashburger the latest to set to announce its arrival on the shores of Great Britain, the ‘Burger Boom’ shows no signs of slowing down. Who said it was just a trend? The burgers are here to stay and that’s only a good thing.

Richard Ford, a Food and Drink Analyst at Mintel, explained how the burger industry has been able to thrive in recent times: “The gourmet burger trend continues seemingly unabated, adding value and interest

BURGER MAGAZINE | BUSINESS

B . Y . O . B . J Be Your Own Burger Joint There’s no need to go out and spend more money than you need to every time you get a craving for a burger. Here, in our recipe section, we’ll show you how to get maximum taste for minimum price, focusing on things that chefs of all skill sets should be able to manage without going too far wrong. Every issue, we’ll feature one meat-centric recipe, and another for the vegetarian audience, doing so without scaring people off with images of flashy kitchens, unaffordable machinery and bespoke ingredients – this is pure burger filth with minimal fuss. All of our recipes are fully customisable – don’t like a topping we’ve used or the cheese we’ve picked? We don’t care, make it the way you want it – that’s the joy of being your own chef. For less than the price of a couple of greasy meals from McDonald’s or Burger King, we’re here to show you the way to healthier, home cooked burger nirvana.

by Raj Bains

Just before we start, grab: For the chicken, bacon and cheese melt:

2x chicken breast 1x pack of bacon 1x cheese block of your choice 1x bag of salad Seasoning (to taste) 2x ciabatta bap

For the vegetarian option: 2x tbsp olive oil 2x sliced leeks 200g sliced mushrooms 2x large, grated carrots Seasoning (to taste) 1x tbsp soy sauce 300g canned kidney/pinto beans 100g grated cheddar 200g granary bread, torn in to pieces

BURGER MAGAZINE | RECIPE

Time to cook... Be sure to follow each step carefully: Meat // Method:

Vegetarian // Method:

- Preheat the oven to somewhere around 200 degrees, or gas mark 7

- Heat up the oil in a pan over a medium flame, adding the veg, seasoning and soy sauce

- Wash your chicken breast, dry it off, and massage in some seasoning

- Cook and constantly stir for somewhere around 10mins, stopping when it’s gotten soft

- Slice a pocket down the side of each breast, being careful to keep the sides in tact

- Use a blender or food processor and add what’s cooked with the beans, cheese and bread

- Grate/slice/crumble your cheese of choice in to an easily stuff-able size (we picked cheddar)

- Wet your hands and mould the mix up, which should be enough for eight separate burgers

- Wrap your cheese stuffed chicken in bacon until it’s completely covered, leaving no gaps

- Separate what you’re going to cook, and what you’re going to keep (this freeze really well)

- Place on a baking tray, leaving it in for anywhere between 30-45mins, checking regularly

- To finish off, fry the patty all over until crispy from every angle, and oven melt cheese on top

- Just before you take the chicken out, slice open your bread lightly butter - Place the chicken on the bottom piece of bread and cover with cheese, then melt in the oven - Cover your masterpiece with salad, sauce and additional toppings to taste, and you’re done

Did your attempt at either one of our two recipes go to plan? What did you think? Did you make improvements that we didn’t even think to mention? Let us know! Feedback is always welcome at Burger Magazine, so you can: Email us on: BurgerMagazine@gmail.com

Next month: we’re getting lucky with lamb, and making sure all our tofu is tasty...

Tweet us - @BurgerMagazine

BURGER MAGAZINE | RECEIPE

Grilling The Griller FACT FILE Name: Ryan North Occupation: Manager, Trio and The Pit Company: Arc Inspirations Based: Headingley

1 – Is the burger trend here to stay? Some people are still calling it a ‘fad’ food. I’d like to think so, yeah. We’ve certainly noticed the trend getting really popular over the past few years – when I first started here, they were on the menu, but not really the signature dish – that’s certainly not the case anymore. Given that we’re a bar as well as somewhere to come for a sit down meal, it helps that our selection of beers go well with the burgers, so the students around here are always happy. 2 – How do burgers go down in your venues? Have you tailored the menu especially?

Ryan North manages two of the busiest restaurant-bars in Leeds…in one of the busiest areas…for one of the busiest companies. He’s been involved in the industry since his work experience at fifteen, spending his entire career with Arc Inspirations (who have fourteen different locations across the north). Before graduating to management status – or even being stationed behind the bar – Ryan started his hospitality life at the bottom of the kitchen ladder, prepping food for chefs and mucking in with the more basic of tasks. A man who’s truly seen the burger scene expand first hand, from various different positions and perspectives, Ryan is the perfect candidate for our first interviewee in Grilling The Griller.

They’re more popular now than they’ve ever been in the past, for definite. The menu has grown and adapted over the years to embrace the growth in the hunger for burgers, and our chefs work really hard at offering their own unique take on some of the more popular flavours and classics. We do an All American burger that is actually linked to the Princes’ Trust, so 25p from each sale actually goes directly to charity, which means there’s no excuse for not ordering one. 3 – Is the growth of independent burger joints a good thing for the hospitality industry? Yeah, I’d say so. Independent business is a huge part of what is keeping Leeds a fresh and exciting place to go out for food and drink, and a backbone of the local economy. The area has drawn in a lot of big companies of late, but it’s always good to see organic businesses cropping up and making a real go of it – I

know the guys over at Reds have certainly been smashing it since opening their first place here, and it’s great to see them expanding across the country like we’ve been doing. 4 – What should we be ordering the next time we’re in Trio? I’ve already mentioned the All American burger, and it tastes as good as it looks. My personal favourite is the Buttermilk Marinated Crispy Chicken one we do though, because it’s filling without being at all fatty – so it’s great one for lunch after the gym, I’d probably go for that. That said, the boss would kill me if I didn’t mention the CrossFit Leeds burger, which is actually bread-free. It’s got egg, avocado and bacon thrown in together, and it’s been a massive hit for us too. 5 – Tough finish: who’s got the best burger in Leeds…that isn’t owned by Arc Inspirations? I’d obviously suggest all of our locations first, but having mentioned them before, I’d have to stick with Reds, because they really are killing it at the moment, and I’ve never been disappointed leaving there before - and I’ve been plenty of times! The donut burger is out of this world, so I was glad to hear that you’ve named it one of your favourites too – you’ve obviously got good taste!

Interview by Raj Bains

BURGER MAGAZINE | INTERVIEW

BURGER #001 Special Edition Maiden Issue 09 / 12 / 2015 Twitter: @BurgerMagazine Email: BurgerMagazine@gmail.com