Eat: The new burger king?
There is life beyond the Big Mac and the Whopper.
In New York, all the big-name chefs are falling over each other trying to create the all-time, ultimate, with-the-works burger. It all started with Daniel Boulud's iconic DB Burger at DB Bistro Moderne, which combines ground sirloin with a filling of boned short ribs braised in red wine, foie gras, black truffle and a mirepoix of root vegetables for US$32.
Now everyone's getting in on the act in London, too. This week's Time Out features a survey of London's best burger purveyors. Top marks went to Ground in Chiswick High Road, Haché in Camden Town, and Gourmet Burger Kitchen in Soho.
They missed a trick, though, by not listing the latest contender – Pascal Aussignac's Duck Burger Classique at Club Gascon's oh-so-bustling Croque Gascon at the brand new and scarily busy Westfield London megaplex. For £8.50, you get one-all-duck-meat-patty-special-tomato-chilli-sauce-shredded-lettuce-Pyrnenean-cheese-Bearn-bacon-pickles-sweet-onions-on-a-handsome-lightly-crunchy-French-bun. (There is also a deluxe "signature" burger with pan-fried foie gras for £14).
It feels weird eating a burger that is actually made up of real, beautiful produce, but I guess we can get used to it.
Croque Gascon, K2015, Westfield London, Ariel Way, London W12 www.croquegascon.com
do we have to get used to eating foie gras too?
Posted by: toast | Friday, 07 November 2008 at 02:16 PM
Daniel Boulud was the Chef who Created the DB Burger, not David Bouley as misstated in your article.
Posted by: Hungry_Charlie | Friday, 07 November 2008 at 02:44 PM
Silly me. Of course you're right, Hungry Charlie. Why do I always get my DBs mixed up? Anyway,we're getting the mistake rectified.
Posted by: Terry | Friday, 07 November 2008 at 04:41 PM
Nice bit of advertising...
Posted by: cheale | Friday, 07 November 2008 at 07:45 PM
Was in Dublin last week and had a Kobe/Wagyu Burger in Gourmet Burger Company, it appears it is an Irish brand run by a chef there. It was excellent and had a truffle wasabi dressing. Hand cut chips were great too.
Posted by: Rocco | Saturday, 08 November 2008 at 09:59 AM
Wahh, give me one-all-duck-meat-patty-special-tomato-chilli-sauce-shredded-lettuce-Pyrnenean-cheese-Bearn-bacon-pickles-sweet-onions-on-a-handsome-lightly-crunchy-French-bun, uhhg I'm really hungry now. Burp!
Posted by: wow gold | Wednesday, 11 March 2009 at 08:34 AM