Interview – CR
I will be providing a different viewpoint in this current post, this post will give an interview with an owner of a number of gastro pubs and restaurants to give an insight into running and making high quality gourmet burgers, for security purposes the person’s name has remained confidential and therefore the owner will be called CR.
Burger Boy: Thank you for taking the time out of your busy schedule to speak to me.
CR: You’re very welcome, no problem
Burger Boy: So, let’s get started. What is your favourite burger?
CR: My favourite burger is a lamb burger that is served with a toasted sesame sourdough bun, mayonnaise, ketchup and caramelised onion with maybe some strips of bacon if I’m not dieting.
Burger Boy: Do you think people will stop buying burgers?
CR: Maybe, who knows. I’m not sure all of the burger lovers around the world saw the vegan trends coming, I think alternatives to bread could come as it’s difficult to keep good, proper bread fresh for a long time. Ask your dad if he can whip up something new for me? (laughing)
Burger Boy: Let’s see what happens (laughing)
Burger Boy: What’s the most exotic and most surprising burger you’ve tasted except for your own?
CR: Trust me it wasn’t a Tesco one, but when I was in France many years ago I tried a horse meat burger, the meat was tender and tasted a bit like a Aberdeen Angus beef burger. It was beautiful with mustard and the toasted brioche bap
Burger Boy: You’re disgusting, but I respect you for your honesty mate! (jokingly)
CR: You asked, maybe you should’ve asked me simple baby questions!
Burger Boy: Do you remember the first burger you ever had?
CR: I do in fact! It was when I was living up north as a kid with my mum and we used to have this old-fashioned frying pan and I kid you not, it made the best burgers in the world. Mum used to mix beef, pork and some spices I can’t remember. She moulded them into 4-ounce patties and cooked them to perfection, I then ran to the deli shop while she was cooking them and brought back 6 crusty rolls. Slapped the burgers in the roll, drenched them in ketchup and I used to demolish about 3 in one sitting I remember.
Burger Boy: Wow you’re remembering it like it was yesterday! Can you tell us how, in all your multiple locations, you maintain a high-quality burger that you’ve been serving for years?
CR: You know as well as me from your old man’s bakery that never ever in a food business, cut corners! It’s important to buy the best meat, best cheese, sauce etc. Don’t be afraid to spend the extra penny and invest in your local suppliers, because all your doing is helping the cause and you’ll get more word of mouth by telling your customer about how you get the products to stock room to griddle to plate. Another part is to try and test different variations outside your restaurant opening hours, sample it with family and colleagues and if it works, trial it. There’s no harm to push the boat out.
Burger Boy: Cheers mate, thank you so much for your time.
CR: Anytime my friend, after all your dad supplies me with the dough!
Here underneath are some of the fresh burger buns that my family business supplies to CR. We have a white knot roll and a granary roll which are both perfect options with a lamb or beef patty.
Burger-Boy 