When a small hamburger truck evolves into a restaurant in the heart of Shoreditch, in London, it might be worth trying out that burger. It’s the product of many explorations with burger joints all over the world.
WELCOME TO BURGER AND BEYOND, THE CAPITAL BURGER JOINT!
They started off in a truck from Essex, and today, they are among the top rankings for the best burgers in London and the world. In addition to hamburgers, they serve sides in full American style, from milkshakes to dirty tots.
THE SESH-1
Burger and Beyond is constantly innovating. It introduces new sandwiches, available for a limited time. Enter the SESH-1: a dry aged beef patty, American cheese, fried egg, Szechwan and garlic mayo, peng yen slaw and crispy chilli oil. It’s a sandwich that blends American and Asian flavours.
The combination of textures and tastes results in a unique and exceptional flavour. Burger and Beyond uses freshly ground dry aged beef. The cattle, grazing outdoors, produce succulent, marbled, and richly flavoured meat.
MUSHROOM RACLETTE
Panko-crusted mushroom patty, melted vegan raclette, caramelised onions, salad, and vegan ranch sauce. A vegan sandwich that holds its own against other offerings. The mushroom patty is crispy, flavorful, and juicy. Everything comes together seamlessly, remaining creamy and showcasing that sometimes, a fantastic hamburger doesn’t need meat.
BACON BUTTER BURGER
Burger and Beyond works closely with Swaledale Foods, who select native breed cattle reared on local farms up in the Yorkshire Dales. The meat is hung for between 28 to 45 days using salt walls in drying fridges to create the perfect environment for the dry ageing process.
The result is amazing. This version with double American cheese, crispy bacon, burnt butter mayonnaise, and onions is the proof.
