Burger Test Lab

Sounds interesting, as suggested keep the menu small if you doing it in markets. It's a pity you cannot do a food truck type thing in SA.
 
Lupus said:
Sounds interesting, as suggested keep the menu small if you doing it in markets. It's a pity you cannot do a food truck type thing in SA.
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Yeah the law sucks here and the food trucks in usa have a history for being there. The Mexicans brought then over the border and only within the last 7 years have the trucks taken off.

There is even a dummy's guide to owning a food trucks and that starts off will the law and local rights. Which don't apply here.
 
Wesleigh said:
Yeah the law sucks here and the food trucks in usa have a history for being there. The Mexicans brought then over the border and only within the last 7 years have the trucks taken off.

There is even a dummy's guide to owning a food trucks and that starts off will the law and local rights. Which don't apply here.
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would be a pretty cool idea for here, I mean you've got them kind of outside clubs and certain venues. Now imagine you could do it the proper way and go to different areas at lunch time.
 
Yup only to have the police drag you away and point out the street signs that say no hawkers allowed and cause I'm white well that just means trouble
 
Wesleigh said:
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
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You Serve Bacon so it will be a great success !

Any idea on a location yet for the store?
 
Pitbull said:
You Serve Bacon so it will be a great success !

Any idea on a location yet for the store?
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Are you using free range beef and pork?
Do the cows get tummy massages?
Show us your buns, it's all in the buns.

How do you compare to these 3:

Dylans, Dukes and ED?

Anyhow Good luck, another good burger venue is always in need.

I have been meaning to get a mincer for a while to make the perfect blend, its on my xmas list :)
 
Dude these sound frikken awesome, that smokehouse sounds amazing. Let us know when you selling to Joe Burgermuncher!
 
Retnox said:
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.
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Just FYI Bojangles and Ed's same owners.
 
Good luck to you!

I love a good burger, but sadly South Africa makes a lot of average burgers and few extra ordinary burgers. The best burger I have ever had in South Africa was from Lets Meat in Lonehill. I would rate it at about an 8 out of 10. The best burger I have ever had was from GBK in the UK. I would rate most of those burgers 9 out of 10.

Personally I think South Africans tend to think that a good burger is one with a big hunk of meat on it with masses of toppings on it. The patty tends to not be cooked properly, so it leaks juices into the bun, which falls apart. Plus often the bun itself is too large.

I know everyone will have a different opinion on what you should do, but if it were up to me, I would keep the number of burgers to 4 max (like you said, 3 meat and 1 veg) for now, and if/when you make it big, never more than 10 at the absolute most. It takes people 15 minutes just to go through the Dukes menu, and I don't think that is a good thing. Plus, Dukes focuses too much on weird and wacky combinations when they should be focusing on perfecting the simple things, like the bun and patty. Don't start going crazy with ingredients until you can serve someone a simple burger with just a beef patty, one or two condiments and a garnish and have them go crazy with it. If you want to be the best, then no amount of extra sauces and crazy cheese is going to make up for it.
 
lived666 said:
Are you using free range beef and pork?
Do the cows get tummy massages?
Show us your buns, it's all in the buns.

How do you compare to these 3:

Dylans, Dukes and ED?

Anyhow Good luck, another good burger venue is always in need.

I have been meaning to get a mincer for a while to make the perfect blend, its on my xmas list :)
Click to expand...

Not know Dylan's

Dukes. Well I'm not a fan of dukes as I don't like burgers that look like a mountain only to mask the taste of the meat

Meat is free range and I'm pretty much sure that the cows are loved and taken good care of.
 
Ancalagon said:
Good luck to you!

I love a good burger, but sadly South Africa makes a lot of average burgers and few extra ordinary burgers. The best burger I have ever had in South Africa was from Lets Meat in Lonehill. I would rate it at about an 8 out of 10. The best burger I have ever had was from GBK in the UK. I would rate most of those burgers 9 out of 10.

Personally I think South Africans tend to think that a good burger is one with a big hunk of meat on it with masses of toppings on it. The patty tends to not be cooked properly, so it leaks juices into the bun, which falls apart. Plus often the bun itself is too large.

I know everyone will have a different opinion on what you should do, but if it were up to me, I would keep the number of burgers to 4 max (like you said, 3 meat and 1 veg) for now, and if/when you make it big, never more than 10 at the absolute most. It takes people 15 minutes just to go through the Dukes menu, and I don't think that is a good thing. Plus, Dukes focuses too much on weird and wacky combinations when they should be focusing on perfecting the simple things, like the bun and patty. Don't start going crazy with ingredients until you can serve someone a simple burger with just a beef patty, one or two condiments and a garnish and have them go crazy with it. If you want to be the best, then no amount of extra sauces and crazy cheese is going to make up for it.
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This is my argument and you good sir will be happy with my headspace. Keep it simple
 
Glad to hear it! I hope you succeed because I would love a good burger joint.

Also: see if you can exhibit at Beerfests and at things like the Rage expo. Could be a good way to build up a brand name.
 
Ancalagon said:
Glad to hear it! I hope you succeed because I would love a good burger joint.

Also: see if you can exhibit at Beerfests and at things like the Rage expo. Could be a good way to build up a brand name.
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Awesome idea. Thanks bud
 
Do you have the finances to open a physical store yet?

I would say a popular area like Parkhurst or Greenside. But then, rent might be quite expensive there.
 
Ancalagon said:
Do you have the finances to open a physical store yet?

I would say a popular area like Parkhurst or Greenside. But then, rent might be quite expensive there.
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No I don't yet. Hence me starting small. Parkhurst has wolf pack already so no go. Greenside has dukes
 
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