Burger Test Lab

N

Noseworthy

Expert Member
Joined
Aug 26, 2011
Messages
3,530
Reaction score
93
Location
Gauteng
Hiya

So Im busy putting my burger business together, currently its for markets and events but will soon be a physical store.

Here is the menu so far, please let me know you thoughts

Whilst you at it, a name would also be nice :

Retro Classic R50
150g Short Rib patty served with lettuce, pickled onions, sliced tomato
coca-cola ketchup and pickles
Served on a Sesame Seed Bun
Add a slice of cheese R5
Add bacon R7

Smoke House Classic R65
150g Short Rib patty served on top a bed of smoked coleslaw salad.
Topped with BBQ brisket.
Served on a Kaiser Bun

Double Cheese and Bacon R75
2 x 100g Short Rib patties smothered in American cheese.
Pork Belly slices served on Asian mayonnaise, aged tomato sauce, lettuce and pickles.
Served on a Sesame Seed Bun

Breakfast Burger R50
Pork shoulder patty on top of Canadian sliced bacon.
Topped with an egg and covered in whipped maple syrup and sausage gravy.
Served on an English muffin

Black Rice and Mushroom Burger R55
100g Black Rice and mushroom patty with a cucumber garlic yogurt dressing
Topped with avocado slices and sliced radishes
Served on a Sesame Seed Bun

Swedish Chef R85
150g Pork and Veal patty served on mashed potato butter.
Topped with beef broth gravy, lingonberry jam and pickled beets
Norwegian Gjetost goat cheese grated on top
Served on a brioche bun

The Mexican R75
150g Short rib patty smothered in American cheese
Topped with quacomle, jalapeno peppers and tortilla chips
Served on a Sesame Seed Bun

South Side R65
Deep fried Chicken Patty covered in cheese
Topped with pickles and Coca-Cola ketchup
Served on a Kaiser Bun

The Sampler R90
3 x Slider burgers
Smoke House Classic
Double Cheese and Bacon
The Mexican
 
Sounds good - where is this new business? Wouldn't mind trying some of those.

I'd suggest adding a spicy chicken one.
 
As far as a menu goes that does indeed look tempting, even without pictures.

When Mr Bojangles opened up the new store (quite awhile ago after they relocated from Teazers) the burgers were great. Each one was a masterpiece. Now it is just another job and just another big burger will all the trimmings.

ED's now makes the best gourmet burgers Gauteng. It does look like each one is crafted with care and put together by the hands of an artisan.

I'm not saying you have to make the biggest burgers, nor have the most diverse selections. But put in the same amount of care with the last burger you made as with the first.

Truth is the finest coffee shop in the country. There are 3 coffees on the menu. Each a masterpiece.
 
Last edited:
Good luck hopefully you do great and it goes huge but never forget your roots and what got you there.
This country needs it's own burger franchise and if good I'll be a good customer because I love a good burger but as far as I am concerned there is only one good burger place in Pretoria and that's Eds.
Remember seeing as it's a burger everything has to be great from the bun to the sauce.
 
Pics will come soon. We are doing a pre food shoot in the coming weeks and I'll upload soon.

As for naming. I'm going with "The Grind"
 
Hemi300c said:
Good luck hopefully you do great and it goes huge but never forget your roots and what got you there.
This country needs it's own burger franchise and if good I'll be a good customer because I love a good burger but as far as I am concerned there is only one good burger place in Pretoria and that's Eds.
Remember seeing as it's a burger everything has to be great from the bun to the sauce.
Click to expand...

This is why it's taken so long, over 4 months searching for the perfect bun and that's why each burger has a different bun. All sauces are made in house and only the best local ingredients are used.
 
maumau said:
Why you no tell us where it is Wesleigh?
Click to expand...

Because its currently in my kitchen. Next step is to do trial run within the complex (The Hyperion) every Thursday night and then onto markets. Only once that has paid for itself will it move to brick and mortar venue. As you all know, getting money is a big problem and we have to start somewhere.
 
If you are planning on doing markets, you may want to scale down the number of burgers you do. Keep it to 3 or 4, so you can turn out orders quickly. People hate waiting.
 
RustyPrincess said:
If you are planning on doing markets, you may want to scale down the number of burgers you do. Keep it to 3 or 4, so you can turn out orders quickly. People hate waiting.
Click to expand...

Yes I'm sticking to 3 burgers + 1 veg. I'll rotate the menu every week to see what people actually want to not force them into anything. I'll also test new recipes with that route
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X