Reviews
This resto has a respected butcher as a consultant
Rather than getting fancy, purveyors of hamburgers should get real, because with some dishes simpler is always better, and one of those dishes is the hamburger. Everything starts with decent meat and at Hamburger Union they take their meat very seriously indeed. The meat comes from organic and free-range herds (in fact the meat is natural fed and grass reared in Oxfordshire. Hugh) and is properly hung; the burgers are freshly made on the premises. The restaurant occupies two shop fronts: the one on the left is the take away part the of the operation and also where you order, pay and then go through to the very modernist dining room You take a ticket with you and pop it into the metal stand on your table, so that the waitress can find you when your drinks are ready and your meal is cooked. The menu is short. There are burgers, cheeseburgers, bacon cheeseburgers, some veggie options and a notable fillet steak. Adherents to the low-carb cult can have their burger 'protein-style', which means that the kitchen replaces the bun with a couple of lettuce leaves. The straightforward burger is very good - juicy, and on an italian-style bun (Sorry Charles it's Portuguese. Hugh), it is cooked as requested and comes with some red onion, mayo and lettuce. The chips are described on the menu as 'proper chips, never frozen' and that is what they are. There are reasonably priced drinks and a suitably sticky and unctuous malted milk. 'Cocktail shakes' - Bailey's, Tia Maria or creme de menthe - are a bit more puzzling and probably left to experts.Charles Campion May 2006
