Introduction

I should really begin all of this with an apology. Or, apologies.

First of all, to my arteries. Man, these things fight a hell of a battle. A fascination – or as some may put it, obsession – with hamburgers does come with its downsides, one of which is that they’re really not very healthy at all. And so, by committing to documenting Britain’s best burgers, I’m also committing to a few more years of punishment to my arteries. It’s an unselfish business: I’m doing this, so that you don’t have to. You’re welcome.

Second of all, to the great George Motz. For any of you unfamiliar, George is the authority when it comes to hamburgers and I am merely a chubby guy from the UK doing a bad impression. But as part of the apology, I’d like to include a large number of thanks to George for actually inspiring me to follow this beef-infused dream. His passion for burgers is one I’ve always held, but always thought was dumb. It probably is. But he doesn’t care. So why should I?

And finally, to you: the reader. I apologise to you for making you hungry. Because I can guarantee that every post that follows will have you dreaming of hamburgers in the same way that I do.

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So what’s the point of all this? Well, the history and heritage of the humble hamburger is actually really quite interesting, and its origin is fiercely disputed. From time to time, we’ll go into some of that history in greater depth because believe me: it’ll make every bite of every hamburger you ever eat much tastier knowing how much history has led to that moment.

But the primary reason this site exists is simple: we take hamburgers for granted. 

It’s easy to see why: they’re probably the single most available item of food in the western world. Every town in Britain has a McDonalds or a Burger King. Most have both. Fast food burgers are cheap and quick and easy and, sadly, they’re also pretty bad. And that’s not a slight on the excellent fast food burger-flippers and fry-fryers who work insanely hard, often in unsociable hours, for less pay than they deserve. It’s just the way it is. You get what you pay for. 

While they’re undoubtedly popular and ultimately provide cheap sustenance at a time when almost everyone has to watch the pennies, fast food culture is the main contributor to the fact that hamburgers are seen as unsophisticated, low-culture food. 

But it doesn’t have to be that way. 

This site, therefore, is here to help change that perception. Britain may not have invented the hamburger, and we certainly don’t have historical stalwarts like The Apple Pan in Los Angeles or Sid’s in El Reno. But we do have our fair share of amazing burgers from great burger joints all over the country, and it’s time that they were celebrated.

So that’s what we’re going to do: we‘re going to go around the country to find the best hamburgers from restaurants, market stalls, food trucks, even petrol stations. It’s all about the burgers, so fries and other sides are unlikely to enter the conversation. Importantly, this is not a review site. There won’t be scores-out-of-ten, or star ratings. If I write about a place, that means it’s great and you should visit. It’s about celebrating them, not rating them. It’s about showing love and respect to the thousands of underappreciated burger chefs across the country, and giving our props to the smaller burger businesses that fight every day to compete with the multi-national chains.

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With that in mind, what makes a great burger? I think like every piece of art – and yes, burgers are art – it’s subjective. The single most important part of any hamburger is the beef patty, though, and a great burger has to have a flavourful, moist patty at the very least. Anyone can disguise a dry lackluster patty with endless toppings and sauce combinations, but the very best burgers will always be pretty simple: bun, beef, cheese, probably some onion and some kind of sauce. 

No matter what, the star of the show must always be the beef, and all of this leads me to say: ‘Man vs Food’ type concoctions will not feature. If those types of creations that feature 4 patties, onion rings, thick slices of halloumi, a whole chicken breast and 3 eggs are your thing, that’s cool – but they won’t be making this list. Simplicity is key.

As far as other rules go, there are none. A great hamburger is a great hamburger. Smashburgers, steakhouse-style, it doesn’t matter. So if you have a suggestion for me, let me know. Anyone who takes the time to hit me up with a tip for a great burger joint has a special place in my heart.

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All that’s left for me to say is that I hope you’ll get out there and enjoy burgers that are, according to this site, some of the best in Britain. And as you take that exciting, beautiful first bite, take a moment to appreciate it for what it is: years and years of hard work, effort, and love condensed into a piece of beef nestled between two pieces of bread.