{"id":1190,"date":"2014-07-24T18:51:40","date_gmt":"2014-07-24T18:51:40","guid":{"rendered":"http:\/\/www.leilappetit.com\/blog\/?p=1190"},"modified":"2015-07-07T09:36:27","modified_gmt":"2015-07-07T09:36:27","slug":"review-of-burger-meats-bun-for-bite-magazine","status":"publish","type":"post","link":"https:\/\/leilappetit.com\/?p=1190","title":{"rendered":"Review of Burger Meats Bun for Bite Magazine"},"content":{"rendered":"<p dir=\"ltr\" style=\"text-align: justify;\">\n<img loading=\"lazy\" class=\"aligncenter  wp-image-473\" src=\"http:\/\/www.leilappetit.com\/wp-content\/uploads\/2011\/09\/bite4.jpg\" alt=\"bite\" width=\"151\" height=\"66\" \/><\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">\n<img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/farm4.staticflickr.com\/3896\/14698742113_385eae37de.jpg\" alt=\"\" width=\"500\" height=\"333\" \/><\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">Burger time! The humble patty seems to having something of a \u2018moment\u2019 of late. It\u2019s all about using good meat, finding the ultimate bun and keeping the diner\u2019s interest with a range of high-end accoutrements. We want juicy burgers ,beef served medium rare and well seasoned. If you can back that up with some gourmet-slash-sleazy side dishes and a wicked selection of small-brewer beers, you\u2019re on to a winner. When Burger Meats Bun opened in Glasgow last summer, owners James &amp; Ben evidently cracked this formula, and received a universal vote of \u2018yum\u2019 from the get-go.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">\n<img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/farm4.staticflickr.com\/3845\/14492200488_7c41d5dab1.jpg\" alt=\"\" width=\"500\" height=\"333\" \/><\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">\n<img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/farm4.staticflickr.com\/3876\/14678542252_e269c9b4f0.jpg\" alt=\"\" width=\"500\" height=\"333\" \/><\/p>\n<p style=\"text-align: justify;\">Twelve months later, and us \u2018burgers have our very own BMB on Forth Street. I\u2019d \u2018bigged this place up\u2019 since I\u2019d visited West-side, and was excited about trying BMBMK2. Accompanied by my dining companion Claire (aka Chef\u2019s Missus), we hit the menu good-style; endless kitchen roll on hand in case it got messy.<\/p>\n<p style=\"text-align: justify;\">Armed with a couple of brews served up in frosty mugs, we started the feast by sharing an order of the famous BMB \u2018MacNuggets\u2019 to start. \u00a0Deep fried chunks of macaroni cheese with a golden crunch of panko crumbs and served with a smokey-sweet chipotle uber-ketchup. What\u2019s not to love?<\/p>\n<p style=\"text-align: justify;\">\n<img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/farm6.staticflickr.com\/5560\/14698726953_262c7076ac.jpg\" alt=\"\" width=\"500\" height=\"333\" \/><\/p>\n<p style=\"text-align: justify;\">\n<img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/farm4.staticflickr.com\/3892\/14675639711_89c8c8f51c.jpg\" alt=\"\" width=\"333\" height=\"500\" \/><\/p>\n<p style=\"text-align: justify;\">As for the main event, despite a special with braised pork belly on offer &#8211; tempting &#8211; we kept to the classics. For me, \u2018The Big Cheese\u2019 (\u00a37.50).a juicy specimen sitting in its \u00a0pillowy brioche bun with Barwhey\u2019s strong cheddar-style cheese, leaves of little gem and home-made pickles. Chef\u2019s Missus (with equal parts elegance and gusto) chomped her way through the \u2018Smokin\u2019 Bacon\u2019 (\u00a38), featuring BMB\u2019s house-cured &amp; smoked rashers. A side of Thai chili cheese fries topped with scallions and red chillies was off the scale both calorie and spicy flavour-wise. The only negative from me was the slightly too heavy on the onions house slaw. No biggie.<\/p>\n<p style=\"text-align: justify;\">The dessert menu is conveniently short, featuring two items. which we \u00a0valiantly \u00a0decided to order for the purpose of a thorough review. \u2018Burger &amp; Shake\u2019 is a dinky little macaron with chocolate ganache dressed up like a toy burger and served with a mini strawberry milshkake. \u00a0The sugar rolled doughnuts with dark dipping sauce \u00a0were \u00a0equally good, like an American diner version of churros.<\/p>\n<p style=\"text-align: justify;\">\n<img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/farm3.staticflickr.com\/2921\/14655824766_01fd0c3b04.jpg\" alt=\"\" width=\"500\" height=\"333\" \/><\/p>\n<p style=\"text-align: justify;\">\n<img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/farm6.staticflickr.com\/5562\/14698706263_bde26b4812.jpg\" alt=\"\" width=\"333\" height=\"500\" \/><\/p>\n<p style=\"text-align: justify;\">Like the bop-along soundtrack on the stereo the night we visited, Burger Meats Bun is all killer, no filler!<\/p>\n<p>&nbsp;<\/p>\n<p><img style=\"border: none; width: 200px; height: 146px;\" src=\"http:\/\/www.urbanspoon.com\/b\/link\/1866285\/biglink.gif\" alt=\"Burger Meats Bun on Urbanspoon\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>Burger time! The humble patty seems to having something of a \u2018moment\u2019 of late. It\u2019s all about using good meat, finding the ultimate bun and <a class=\"mh-excerpt-more\" href=\"https:\/\/leilappetit.com\/?p=1190\" title=\"Review of Burger Meats Bun for Bite Magazine\">[&#8230;]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":1472,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts\/1190"}],"collection":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1190"}],"version-history":[{"count":6,"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts\/1190\/revisions"}],"predecessor-version":[{"id":1519,"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/posts\/1190\/revisions\/1519"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=\/wp\/v2\/media\/1472"}],"wp:attachment":[{"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/leilappetit.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}