Men's Fitness - - Uk's Best Burgers -

By­ron opened its first Lon­don restau­rant in 2007, and has since launched an­other 45 branches across the coun­try (with more to come), putting it sec­ond only to GBK in the UK.

THE BEEF ‘All our beef comes from a small group of farms be­tween Aberdeen and In­ver­ness,’ says Fred Smith, By­ron’s head of food. ‘It’s all grass-fed too – which can be quite a chal­lenge some­times given the Scot­tish weather – so it’s packed with nu­tri­ents [such as CLA, which helps you avoid fat stor­age and pro­duce en­ergy]. We use a spe­cific blend of fore­quar­ter cuts, which tend to have a meat-to-fat ra­tio of around 80%-20% – we be­lieve that pro­vides the best flavour.’

THE MENU ‘We don’t have a huge menu,’ says Smith. ‘For us it’s all about putting a lot of fo­cus and ef­fort into the se­lect things that we do of­fer. Aside from our beef, pretty much all of the other in­gre­di­ents are sourced from Bri­tish farms and have been min­i­mally pro­cessed.’

In ad­di­tion to qual­ity, quan­tity is also a key part of the ethos at By­ron – which doesn’t nec­es­sar­ily mean big­ger is bet­ter. ‘If you want a tasty burger, it’s cru­cial to get all the por­tion sizes of the other in­gre­di­ents right,’ says Smith. ‘We lit­er­ally go around with rulers mea­sur­ing the thick­ness of our tomato and red onion slices to en­sure the bal­ance is right. If the tomato is too thick you’ll get ex­cess mois­ture soak­ing into the bun, while if the onion is too thick, it’ll leave an un­wel­come aftertaste. That at­ten­tion to de­tail makes all the dif­fer­ence.’

BEST FAT-LOSS OP­TION The Skinny, a bun-free burger, served with cour­gette fries and a salad. BEST MUS­CLE­BUILD­ING OP­TION The Smoky burger, dou­bled up, which means two beef pat­ties along with smoked ched­dar, streaky ba­con, crispy-fried onions and By­ron’s smoked chilli bar­be­cue sauce, served with home made skin-on chips. by­ron­ham­burg­

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