Unintentionally, it turned out to be burger week on the blog. If we had to name our three favourite burgers in London it would most likely be, in no particular order, Patty & Bun, Goodman and MEATliquor, though the Goodman burger is the odd one out here in our view as it is a more mature burger, both literally and figuratively, as the beef comes from aged steak off cuts of the very same beef used for steaks in the restaurant. The result is a high quality patty that gives much the same tastes sensation in the mouth as if you were indeed having a proper Goodman steak.
P&B and MEATliquor tend to be messier affairs, everything melted to a singularity under the bun whereas the Goodman burger is cleaner, with cheese delicately melted on top of the patty while the lettuce, full slice tomato, onion and pickle are then added politely (and easily removed if you want purity). Add your own ketchup/mayo as you like it at the table.
Eat the P&B burger and a little pool of fat and juices forms in the greaseproof paper in which it arrived; here there's a similarity for at Goodman, it too is so juicy it can get almost messy, but the bun does a remarkably good job absorbing the juices while holding its form until the last bite.
Having eaten at P&B the day before (and loved it), the Goodman burger too stands the test of multiple visits and each time I have it, it is only ever totally satisfying. This is the Rolls Royce end of the burger market, a big bruiser of a patty, itself the best beef money can buy, and while a little pricier than P&B or MEATliquor, it's very clear where the money goes, and it's still cheaper than sister restaurant Burger & Lobster. In short, resampling the Goodman burger head to head with P&B, I love both, different burgers for different days. If you haven't had one yet, well, you're missing out.
P&B and MEATliquor tend to be messier affairs, everything melted to a singularity under the bun whereas the Goodman burger is cleaner, with cheese delicately melted on top of the patty while the lettuce, full slice tomato, onion and pickle are then added politely (and easily removed if you want purity). Add your own ketchup/mayo as you like it at the table.
Eat the P&B burger and a little pool of fat and juices forms in the greaseproof paper in which it arrived; here there's a similarity for at Goodman, it too is so juicy it can get almost messy, but the bun does a remarkably good job absorbing the juices while holding its form until the last bite.
Having eaten at P&B the day before (and loved it), the Goodman burger too stands the test of multiple visits and each time I have it, it is only ever totally satisfying. This is the Rolls Royce end of the burger market, a big bruiser of a patty, itself the best beef money can buy, and while a little pricier than P&B or MEATliquor, it's very clear where the money goes, and it's still cheaper than sister restaurant Burger & Lobster. In short, resampling the Goodman burger head to head with P&B, I love both, different burgers for different days. If you haven't had one yet, well, you're missing out.
scallop starter
the glorious cheeseburger
Olly Bird, exec chef, Goodman
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