And they’re off! Wellington On A Plate is upon us again, and in
time-honoured fashion, I kicked off with a burger from Boulcott Street Bistro
on the first Friday. I went with a bunch from work, and, although ostensibly
there for the burgers, three of our group pivoted when they read the menu and
went for the crayfish tail instead. This also looked very good and if I get a
chance I’ll see if I can get to this as well.
BSB’s
burger is the Beef Béarnaise and, as you’d expect, béarnaise sauce is a key
component of this entry. The description is: Angus beef patty with béarnaise
sauce, caramelised onions and rocket in a housemade herb bun, with
double-cooked handcut fries. It looked like this:
The bun
was a brioche-style with herbs, and the beer match was Garage Project’s Loral Royale. This is an American-hopped (loral is the variety of hop) IPA, and very
drinkable it was too.
What was
my verdict on this burger? It was a generous and deep patty, which meant it was
cooked medium-rare. The sauce made it a bit wet and dripped down my fingers a
bit, but it didn’t suffer from burger collapse syndrome, and bun integrity held
up until the end. If I was to criticise (and you know me!), I’d question the
bun real estate ratio: the bun substantially overlapped the burger, and in the
end I left part of it as I’d run out of meat. The twice-cooked fries, of which
there were four, were served upright in a cup with a delicious gravy at the
bottom. Now, four fries may not seem like a lot, but frankly they were enough –
I don’t think I could have finished them if there’d been a plateful.
Overall,
a promising start to this year’s burger shenanigans. I scored it an 8.
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