Pimpin' pickles and beefed-up buns: London's latest burger trends
The days when a burger comprised two halves of a bun and one patty are long gone. From new-wave pickles to carb-free buns, the modern art of mince-flipping means any ingredient can become an accessory to burger.
Tom Byng and Fred Smith, Byron’s founder and head chef, have been on a meat sweat-inducing Stateside trip to scout out new burger trends. “The biggest takeaway from our time in LA was the sense that London’s burger scene can absolutely hold its own,” they say.
Although, we’re lagging in one boozy respect: “Over in LA burgers are making a break for it and appearing in places you might not expect. A mini-hamburger-garnished Bloody Mary is certainly one way to cure your hangover.”
Until that marvellous medicine hits the streets of London, try the pimped patty trends in the gallery above for size.
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