Have we all gone Burger mad in the UK? Thursday 24th August has been National Burger Day and it seems that many hospitality establishments have been getting ahead of any hopeful Bank Holiday sunshine with offers and extensive lists of burgers. Burgers, it seems, can be made of anything from beans to venison (they are very deer!), halloumi cheese to wagyu.
In 2016 burgers were devoured on 11.2% of lunch occasions and increased to an astounding 12.7% in 2017. And if you didn’t choose it a lunch then you probably chose it for dinner, with 13.8% of choices made in 2016 rising to a massive 16.5% in 2017. Burgers are a UK favourite on casual dining menus.
Combine the onset of the last Bank Holiday before Christmas with this now British favourite casual dining choice and bearing in mind that up to 50% of the eating out bill goes on drinks, what better opportunity is there to make some drinks recommendations?
Prosecco or Champagne?
No –one can ignore the tsunami of Prosecco that the country now seems to drink. A glass of gentle Prosecco is an excellent drink to kick-off a Bank Holiday weekend with. Choose one with a brand name and a story. Recent neuro research identifies that a good deal of what we taste comes from mood and experience, so if your minded to it in the first place, then it will taste better.
If you insist on Champagne, however, then it has to be Champagne. A more effervescent wine, which has approximately 15% more pressure inside a bottle than Prosecco – some love that, some not so. The longer bottle ageing of the northern French classic produces a richer, more ‘biscuity’ style of fizz.
Buddying up to Fizz
As to partnering burgers, a gentle fizz such as Prosecco might classically be seen to partner a fish burger or perhaps halloumi – not too much sauce it will overwhelm those gentle Prosecco flavours. For the truly decadent how about a Jamie Oliver Lobster burger with Champagne – sounds like a match made in heaven.
Craft American Pale Ale
The ‘hot’ new thing on the scene is American Pale Ale, even if they are best served cold! If you like extra aromatic hops, flavour on steroids then these beers are for you.
Partnering your Pattie
Great with many different burgers – but I particularly like the match with the earthy bean burger. It really gives that feeling of craft, natural, elemental flavours that just work. And it being Bank Holiday then I can have a couple more tinnies – no school on Monday!
A couple of recently enjoyed beers are Sierra Nevada and Shipyard.
Bored of Sauvignon?
If you are and want to try something different try these.
Albarino is a similar grape variety to Sauvignon with a crispness and milder aromatic flavour than its more famous Loire originated cousin. Also known as Alvarinho in Portugal’s northerly Vinho Verde region. Look out on the label for the words Quinta da, ‘vineyard of’ in Portuguese, Unico Vinedo in Spanish.
Grillo is a variety said to have reminiscences of Sauvignon, this Sicilian variety has more of an almond note to my taste. However you describe it, this wine has a mild richness and subtlety that is simple and honest.
Good examples can be found on selective wine menus some good producers are
Terre Siciliana, Centro Cavalli.
Going with your grill
Excellent with Chicken burgers; nothing too fancy, though just good honest burger flavours, maybe with the twist of a brioche bun for a bit of extra richness.
Tried Shiraz and Malbec – now try these
Argentinian Malbec has just grown and grown and is now one of the most popular grape varieties chosen by drinkers all over the UK. When that happens some consumers start looking for new and different varieties. So here are a couple of alternatives.
Nero d’Avola is from the southern region of Italy and hardly planted anywhere else unfortunately. It is a ripe fruity warm red variety, very generous and delicious with red meats especially from the BBQ.
Petit Verdot is the all but forgotten grape of Bordeaux, most often used as a junior partner to the more famous Cabernet Sauvignon for colour. It is now found in Australia, South Africa and Spain where the warmer climates produce big chunky reds, firm tannins especially when young but real black cherry fruit flavours.
‘Hamming’ up your Burger
It’s classic time or maybe not? Sure put it with the basic beefburger, but what about a venison or wagyu burger, that bit richer a fuller especially when placed on the real coal BBQ sizzling, juicy delight – satisfaction in a bun and a good glass of Nero d’Avola or Petit Verdot – the world will seem right!
And to finish – Espresso Martini
As we don’t have to go to school tomorrow then finish off with the all nighter’s best friend an espresso martini – that’ll keep you awake to enjoy the BH through the weekend.
Whatever you are doing this weekend enjoy some good food, and hopefully some of these recommendations! Happy Burger Day, Enjoy the Bank Holiday!
Alistair Morrell
Hospitality & Catering News, Wine & Drinks Editor