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Friday, 07 November 2008

Eat: The new burger king?

Duckburger By Terry Durack

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

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Comments

do we have to get used to eating foie gras too?

Daniel Boulud was the Chef who Created the DB Burger, not David Bouley as misstated in your article.

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.

Nice bit of advertising...

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.

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!

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