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I am still undecided as to where to go for my burger on Friday before the Leeds game.

It would appear that neither will fit the bill for the Leeds game as I want a meal as wife is on a chemo that day so wont be eating until the evening if she eats at all and I shall have to eat before the game.

They apparently do not serve chips/french fries there according to website reviews.

I just mentioned this thread to one of my sons who qualified at Westminster Catering College and he told me the best burgers he has tasted are made to order on a stall on the Chichester By Pass from the A27 to Goodwood. He thinks its called Souls or similar,. I am going to try Burger Bros...

I would like to try one to see what people rave about and am quite prepared to learn a lesson.

I would consider £10 to be the maximum for a burger irrespective of what it is made with.

So where would people recommend a novice burger eater (McDonalds or Burger King) should try without paying an extortionate price, in the Brighton area.

Thanks for that as I thought that perhaps you cooked the burger using the dome as a form of lid to cook it and retain the heat to ensure it was cooked in the middle.

For the uninformed what does the dome do or is used for. Just looked on e bay and they are an average £10 each.

I would never go into an Italian and order a pizza but if the mood takes me I will have a pasta dish. Pizza comes under the same category to me as a burger a snack for take away or during the evening while watching TV

I must admit to never having even read the choice of burgers on a restaurant menu as they dont even become a consideration. I start at the grills and go on from there.

To me a burger is a snack between meals or something to buy on the way to or from football from a stall or van not from a restaurant. unless you class McDonalds, BurgerKing or similar as a restaurant.

Not now or ever but will make one soon as an experiment.

Yes Chef I think that you are correct about the generation thing as to me burgers are in the main from the frozen chests of supermarkets like Birds Eye Findus etc or I was brought up to think that the the good ones are from companies like Elite but they are all much of a muchness. I will...

I have mine rare and they are pink all through except the very outside edges that are exposed but the remainder is cooked the same.

A steak that is the same thickness all over whether it be 1cm or 4cm irrespective of quality of meat will cook evenly just the thicker ones take longer so if you rolled a burger out to 6cm or 10cm all over same should apply provided it was uniform size and again just the thicker one take longer.

Surely if you roll out the meat to the same thickness through out it will cook evenly. Do you buy the beef already minced by your butcher or do it yourself.

I do not understand this ' how it is cooked' for a burger it is grilled end of no cooking skill required.

I have just looked at the BBC food recipes for a burger for some guidance especially James Martin as I like most of his recipes but they are all much of a muchness with no added ingredients just minced steak and onion. Some add red wine vinegar but the basic recipe is the same mix the mince...

I agree about a steak but once it is minced it becomes unrecognisable and any form of steak could be used I would assume. I was once told by a butcher that braising steak is the best steak to cook on a BBQ rather than sirloin , Rib eye or rump for taste