Freelance food writer, SEO editor. Still trying to make "fetch" happen.
You can contact me on firstname.lastname@example.org
Those of you asking how they get the Martin's Potato Rolls, this comment is from their Facebook page (https://www.facebook.com/MartinsPotatoRolls):
"Actually we flash freeze them, ship them over, and they thaw them as needed. Our rolls freeze so well that you can't tell the difference between fresh and frozen/thawed. We've done taste tests here and even we can't tell the difference. Yummy either way! ~Julie Martin"
Hopefully that makes it a little bit clearer!
@CptBuck - Sounds horrific, but I couldn't help laughing at the description you gave! It raises an interesting point I've not really thought about - Yianni (and others) are improving burgers in London, sure, but what about the rest of the UK? Still seems a bit miserable, unfortunately...
@mdev - Thank you!
I should clarify: the peppered beef - I like peppered beef as much as the next guy, but too much pepper (to the point of detracting from the meat) is a pet peeve of mine. Of course, it's just my opinion and you may find that the pepper is at an appropriate level to suit your tastes; reviews are always subject to opinion, of course.
Well-done/not well-done patty - The autopsy shot here is a bit of an anomaly. There's pink at the left hand side of the patty as we're looking at it, but that was literally one of the only bites with pink meat (right in the center). The rest of it was grey. Let's call it closer to well-done than medium, but rest at "medium-well". Good call.
@katieparla - As @masalha says, that's the base level burger. Add extras, sides and a soda and you're looking at around £12, for a fast food burger, frozen fries and a drink. A good burger with good meat, indeed, but slightly too much money because of the location.
@DavidPD - I'm not sure, to be honest with you, re: the bacon. I know that in the UK we differentiate between 'streaky' and 'back' bacon, the former coming from the belly and the latter from the loin of the pig.
Fantastic stuff. Well done and congratulations to all at SE :)
@jeromesmom - Just behind Peckham Rye station, essentially.
@DavidPD - Yep, six or seven ounces, depending on how much meat he grabs with his fist. Good guess!
@morganoliver, @DavidPD: Fair comments and I agree, a soft squishy white bun is always preferable for a fast food style burger. That, or a buttered potato roll. Unfortunately the bun at Byron is neither soft nor squishy - it is dry, stale and an effort to eat. I agree that the bun should complement the meat, and I think the examples of brioche buns I've had before have done this, but I appreciate that it would probably take the burger in a 'fancy pants' direction. A better soft, white roll would be perfect.