I seem to spend a large amount of my time in leaf, I’m often in there drinking tea, drinking beer or eating cake, or sometimes all three. It’s the welcoming atmosphere, nice drinks and good food combined with free wifi that make it such a great place to waste some time. I’ve written about it several times, and in effort not to be a bore, banging on about the same places again and again, I’ll keep this short. Leaf does a pretty decent burger.
This is a quick one from me today, it’s all about The Shipping Forecast, the Ale House, eatery and gig venue. I’m not a regular, at least not in the past, but this is something I wish to rectify. Anyway being encouraged by the knowledgable @MissCay, I’ve been a few times and really liked it, my last visit included a really rather good burger. Burgers are something I really loves, probably my favourite quick food, I wrote quite sometime ago about the best burger in Liverpool, which is something I now have to rectify. This burger is, for me, the best this fine city has to offer.
The bread was suitably soft and easy to bite into, the salad was fresh and crisp and most importantly the beef pattie had some great charred flavour combined with rich beef. This was a really good burger, to be very picky, I like my burgers to be a bit pinker in the middle, but apart from that it was very good. If you want a good burger in Liverpool, The Shipping Forecast is the place for you.
This is the best burger I’ve ever eaten, ever. It’s not the tastiest, moistest or meatiest, it doesn’t have the nicest bun or the freshest salad filling and the cheese isn’t the particularly good. But it is the best.
I’ve reviewed The Noble House before and found it good, if a touch expensive, last night before we headed to the QM2 departure and fireworks, a friend and I went for another meal. Continue reading
Gourmet Burger Kitchen
Yesterday I posted a link to a great burger recipe, having made one for my tea I thought it was really good. This prompted me to realised that and old ‘best burger in Liverpool’ post from last year was missing somewhere, it hadn’t made the move over from my old site.
So here it is, now a fair bit out of date, Red Perilla closed down quite a while ago, but if you wish to read it please feel free.
Hands Down, the Best Burger You’ll Ever Eat | TheshoeboxKitchen. Check out this blog for the recipe, that and the blog as a whole is excellent.
I’ve just come across a brilliant burger recipie, and made it for my tea, it might not be the best burger you will ever eat in your entire life, but its pretty dam good. Its the shmashed technique for cooking them that really works, that and beef with plenty of fat, I always use the basic beef mince from the supermarket at around %20 fat.
Here is my attempt, I did in in my kitchen that doesn’t have an extractor fan so it got very smokey even with the door and windows open, but it was totally worth it.
An independent deli, that offers freshly cooked quality food, what is better than that? It sounds great, it’s somewhere I want to eat, in fact it’s somewhere I went to eat. Franklin’s Deli prides itself on being independent and high quality, deploying the now ubiquitous claims of local suppliers and quality produce. In another recent lunch trip, to the Hub, I found their claims to be accurate, but this isn’t always the case. I visited the outlet in the Met Quarter, the rather desolate shopping centre that seems to be getting emptier every time I visit. Once again I was hoping that a restaurant’s claims would live up to what it actually produces.
I was looking forward to my Chilli tower burger, but what arrived in front of me was quite short of the mark. The two thin patties of meat where very over cooked, slightly burnt and dry, they did carry some flavour but they didn’t convince me of being a quality product. I would think that they were bought in burgers, but why? It’s not a difficult thing to make your own patties, and this is something Franklins should be doing, if it wants to meet is own self-imposed expectations. The bread that it came served in was a poor example of mass-produced pap, it was devoid of flavour and texture. How can somewhere serve this style of bread after lording up its quality produce?
Rather over done and dry burgers
It wasn’t all bad, however, the chilli it came with was very nice, freshly made and lifted the other parts of the dish. So if they can do a good chilli, why can’t they source good bread and burgers? And why couldn’t they cook the patties properly?
If a restaurant’s claims are not based on the food it serves on its plates, then you can only leave with a sense of disappointment. There are signs of skill and understanding in the kitchen, but with the produce they used there was little quality to work with. I was hoping for so much more.
Sid @liverpoolRR
best burger
Having written an article about the best burger in Liverpool, I thought I’d let you in on my attempts at creating a high quality burger. This is something I do fairly regularly and I start off with the bun, which I make myself, using a very soft dough made yoghourt and browned butter (and Idea got from reading Heston Bluementhal). The patty was made with beef mince, with just a pinch of salt and pepper and a squeeze of ketchup. I put the meat in the food processor to mix it as I feel this helps texture. Now the best burgers are chargrilled, but it was raining yesterday so the BBQ was a no go, therefore the just cooked the burger in the pan. In the bun when lettuce, onion, tomato, blob of mayonnaise and squirt of ketchup. This is what I got.
Sid
