Shake Shack and Burger

My girlfriend and I went to Shake Shack in Covent Garden one Tuesday evening. There was no queue. Marvelous! Apparently shake shack has queieing parties where people bring booze and queue. It doesn’t sound that fun and spoilers – not worth it.

065 (Custom)

The food was not worth it – sorry for bad photo.

From one burger joint to another.

We went to trendy brixton indoor market and went to Honest Burger.

003 (Custom)

The burger was nice ( no chilli burger though for chilli freaks out there)

Brixton indoor market is cool aswell.

The burger below is also delicious 🙂

063 (Custom)

Serves: 2
Prep Time: 30 minutes (plus 2 hours chilling)
Cooking Time: 1 hour


250g mince meat
2 bread buns
Streaky bacon
Cheddar Cheese
Salt and Black Pepper
Olive oil

lemon juice
3 tbsp mayonnaise
3 tbsp tomato ketchup
Worcestershire sauce
Tabasco sauce
1/2 tsp of Paprika

2 large baked potatoes, cut into wedges
2 garlic cloves, finely chopped or grated or crushed
2 tbsp butter
Handful of parsley


In a bowl add the mince meat and season well.
Shape into burgers
Place them in the fridge for 2 hours.
Preheat poven to 180 Deg C.
Cook burgers for 15 minutes, or until cooked all the way through and to liking.
For the last 2 minutes, add a slice of cheese on top.
For the last minute, add the bread buns to the oven to toast.
Add 1btps olive oil in a frying pan.
Fry the streaky bacon.
Place burger in bun with lettuce, gherkins, sauce and bacon

Mix the mayo and tomato ketchup, 2 good splashes of Worcestershire sauce, a couple of splashes of Tabasco sauce, lemon juice and some black pepper in a bowl. Keep to one side.

Par boil the chips.
Place the chips on a baking tray.
Cover in 1 tbsp of olive oil.
Cook for 30 – 40 minutes.
Melt the butter in a pot.
Add the garlic and cook for a minute.
Toss the chips in the garlic butter.
Toss in the remaining handful of parsley.


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