Even better news this week. Bobo Social joins the celebrations as we relaunch with a brand new design and an even more exciting URL: www.pintsandplates.london.
Don’t forget that we have also launched our own Instagram account – which you can follow here: PintsandPlates. We have a brand new Twitter account too: PintsNPlates – where we’ll be tweeting about new openings, discounts and other things going on across the City.
The team at Bobo Social – one of London’s most talked about restaurants at the moment – are giving you a chance to win a meal for two*.
Bobo Social is a new dining experience on Charlotte Street. Succulent burgers cooked in an indoor charcoal oven, Small Plates made with fresh British ingredients and decadent desert cocktails all in a beautifully fresh setting. It aims to make a statement that not all burger places are In and Out (see what we did there…)
To enter, simply scroll down and just leave us a comment on this post and let us know 3 things that you think make the perfect burger. Competition closes at 2359 on Wednesday night and the Bobo Social team will judge the winner.
Pints and Plates 
Bone marrow
Cholula
Romaine
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Ginger Pig meat, Heinz ketchup and pickles
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The perfect burger consists of the following 3 things:
1) Top quality meat – it always gives me confidence in a restaurant when they disclose on the menu where they get their meat from. I’m pleased to read that Bobo’s burgers are made from rare-breed beef sourced from Yorkshire, Essex and Kent farms. Yum!
2) A talented chef – this can make or break a burger! The ideal chef is someone who keeps his/her ‘eyes on the prize’ and knows how to cook it to perfection depending on a customer’s preferences (that’s medium rare for me)
3) Dressed to kill – it’s not just about the meat. The finishing touches are everything. Cheese is a must. As is crispy bacon, a dollop of ketchup and a fluffy bun.
Tasty!
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You need a soft brioche bun that is firm enough to hold the juicy patty. A patty made with different cuts of beef with added herbs and cooked medium rare, succulent and juicy. Lastly excellent toppings such as the sauce, onions, melted cheese and gherkins for a bit of zing.
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!) Quality Meat 2) Fresh Vegetables 3) Brioche Bun
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Good quality ingredients, good variety of extras ( different cheeses, bacon etc etc to suit taste or mood at the time and great company/environment to savour the moment in the right atmosphere
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Inspiration from Meatopia at the weekend just occurred to me for replacing textured meat in my dream burger suggestion already submitted – crushed up crisps – Almost Famous’s use of Pickled Onion Monster Munch is triumphant, and Frazzles also work well!
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For me a great burger needs some texture – ie beef not too finely minced, awesome cheese – the stronger and smellier the better and gherkins!
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The ultimate burger has 3 things: smokey flavour (BBQ/charcoal/wood etc)… the abilty to hold together once you hit the all important mid break breather moment… and a generous meat to bun ratio. Do that and you’ve got the perfect base to customise to your meaty delight to your heart’s content.
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The three things that make a perfect burger:
1.) The Meat: Grass-fed beef from multiple cuts, carefully seasoned to let the meat sing. No breadcrumbs.
2.) The Cooking: Pink & juicy in the middle, brown on the outside. Never squeezed on the grill. RESTED well to avoid soggy buns.
3.) The Bun: Golden, home-baked brioche with a *hint* of sweetness, but not too much air so it soaks up the juices without losing structure.
All the other things (garnish, condiments etc) come second to getting these elements right. It’s like photography; you can post-process a bad photo as much as you want to make it look good, but it’s still a bad photo in the beginning. Masterpieces start with getting the basics spot on.
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The three things that make a perfect burger:
1.) The Meat: Grass-fed beef from multiple cuts, carefully seasoned to let the meat sing. No breadcrumbs.
2.) The Cooking: Pink & juicy in the middle, brown on the outside. Never squeezed on the grill. RESTED well to avoid soggy buns.
3.) The Bun: Golden, home-baked brioche with a *hint* of sweetness, but not too much air so it soaks up the juices without losing structure.
All the other things (garnish, condiments etc) come second to getting these elements right. It’s like photography; you can post-process a bad photo as much as you want to make it look good, but it’s still a bad photo in the beginning. Masterpieces start with getting the basics spot on.
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Well, as a veggie, I have a different set of requirements to most people:
1) A decent meat-free paty,
2) Colourful condiments (avocado is my friend!),
3) Minimal sogginess (i.e. no giant mushrooms overflowing with juice that ruins it all)
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Looks epic – a great burger needs:
– rare/med rare meat
– toasted buns!
– chorizo (game changer)
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Moistness. Tasty buns. A bit of spice.
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A good burger needs a solid bun, juicy meat and crunchy bacon!
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