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Wholegrain mustard cheeseburgers

WHOLEGRAIN MUSTARD CHEESEBURGERS

From brioche buns to bunless, burgers are back in new, interesting forms. Here’s how to create your own ‘burger experience’

Making the most of my Netflix subscription, this week I decided to move away from the stream of crime dramas I’ve binged watched over the last few weeks. A new series based in the UK where food start-up companies compete for major investment from F&B entrepreneurs to kick-start their own businesses. One couple, in particular, caught my eye, were an East London based pop-up burger company who claimed to have created the ‘best burgers in town’, a big claim when one of the judges launched one of the most successful burger companies in the city over the last few years. From their street food stall they wanted to open a small intimate restaurant, sadly after failing to impress the judges they didn’t secure the investment they needed but ‘learnt a lot from the experience’.
I’m a sucker for a well-grilled pattie, Dubai certainly caters for that, just take a drive along Jumeirah Beach Road, and you’ll find a burger joint on every corner, I often refer to it as ‘Jumeirah Burger Road’.

I’M A SUCKER FOR A WELL-GRILLED PATTIE, DUBAI CERTAINLY CATERS FOR THAT, JUST TAKE A DRIVE ALONG JUMEIRAH BEACH ROAD, AND YOU’LL FIND A BURGER JOINT ON EVERY CORNER

During my college days, I worked part-time at a popular burger restaurant, synonymous with the golden arches. The long shifts hunched over a hot grill, flipping frozen burgers was gruelling, but the comradery was fun, we were all young, the atmosphere was always funny and friendly.
Since leaving I rarely visit the food outlet, back in the late 80s fast food didn’t have the stigma it has now, it was quick convenient food; popular kid’s and then a real treat, I even met the main character, Ronald. It was Morgan Spurlock’s 2004 indie film that catapulted the industry into the news headlines. We’re all told everything in moderation, but his movie made a lot of people question the nutritional content of all fast food and what it was doing to people’s health.
The burger is now back in a more sustainable form, handmade from free-range locally sourced beef, people now want the ‘burger experience’. Brioche buns, black buns to bun-less burgers you can find on pretty much any burger joint menu.
I love a classic cheeseburger, American style mustard, ketchup and some sweet pickles, the kind of burger that requires stacks of napkins or a bib.
I’ve experimented with different recipes from jerk chicken burgers to spicy beef burgers. I resent seeing freshly made burgers in packs on sale in stores; it doesn’t take any time at all. Any food that’s celebrated with a national day is clearly a dish that people love, dates differ across the globe, but why not celebrate this food favourite any day, but not every day, you saw what happened to Morgan Spurlock!

Recipes, food styling and photography by Mark Setchfield

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