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Asado’s Burgers Have Arrived In Bristol And Are Bloody Good

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Asado arrives in Bristol

Unless you’re one of those vegans or vegetarians I keep hearing about, you’ve surely noticed the proliferation of burger joints here in Bristol. From stylish Stokes Croft to the chic enclave of Clifton and beyond, if you throw a stone in this city it’s likely to hit a burger bar. But what does that tell you? There are too many of them? No. People like them, let’s have more of them. Nestled on Colston Street, near the top of Christmas Steps, Asado is the latest addition to the city’s burgeoning burger scene.

Asado swung open its doors last week to great acclaim from Bristol’s burger cognoscenti, wowed by the stylish and vibrant décor, friendly service, eclectic beats, diverse menu and, perhaps most impressive of all, the oak-fired asado grill after which the restaurant is named. The term ‘asado’ means ‘barbeque’ in Spanish, and loosely refers to a style of barbeque popular across Argentina, Chile, Paraguay and Uruguay. It’s a cooking traditional that chef Lucien Gordon has adopted and made his own, bringing the rich flavours of South America to the streets of Bristol.

While debate rages on over the proper preparation of burger meat (bloody as hell, charred to a crisp, or somewhere in the middle?), one thing remains irrefutable — Asado knock up bloody good burgers. Dry-aged organic beef is seared and cooked slowly over the grill, then paired with bold flavours such as chimichurri, pickled red onion, chunky guacamole, or chipotle mayo, before being wrapped into a seeded brioche bun. Eating an Asado burger can be a messy affair, but it’s a remarkably pleasurable one as well.

“Most important to us it is the quality in every bite and the maximum amount of flavour from the oak-fired asado – that’s what we want to bring to the table in the Bristol.” — chef Lucien Gordon

With speciality burgers such as the El Don (with West Country cheese and confit garlic mayo) and the Pollo Libre (buttermilk-fried chicken thigh with chipotle mayo) on the menu, diners are spoiled for choice. Sides like rosemary chips, courgette fritters with spicy lime mayo, seasonal slaws and salads, plus desserts of banoffee pie and peanut-butter brownies complete the menu.

On the beverage front, Asado stock local brews including Wiper and True’s Quintet IPA and Moor’s Union Hop ultra pale ale. These are complemented by beers and ciders from further afield including Cornish Orchard and Estrella Inedit — offering the ideal balances to complement the meaty flavours on the plate.

Asado seats 40 in total, with a take-away base up front for those keen to eat on the go. It’s open Tuesdays to Thursdays from midday to 11pm, Fridays and Saturdays from midday to midnight, and Sundays midday till 10pm. For more info on the flavours to expect, check out the Asado menu here.

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Burgers

Burger Theory Opens In Bristol

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Putting the (Burger) Theory to the Test

It was Albert Einstein who, back in 1905, first stumbled upon the theory of special relativity, summarising it neatly in the formula E = MC². In doing so, he unlocked secrets to the universe we’re still coming to understand.

In the same way as the theory of relativity relies upon a corresponding balance of mass, m, given by its energy, E, divided by the speed of light squared, c², so the perfect burger relies upon a corresponding balance of bun, patty, and salad-to-sauce ratio.

In the face of such irrefutable truth, can anybody really be bothered with relativity? I know I can’t. What I can be bothered with, however, is the search for the perfect burger – and Burger Theory are strong contenders for the crown.

Brainchild of pals Rory Perriment and Oliver Thorogood, Burger Theory began life as a pop-up – experimenting with ingredients and covering the local festival and food-fair circuit. From these humble beginnings, the boys took up residencies in Gloucester Road’s The Golden Lion and Kong’s of King Street, experimenting further and developing a dedicated following of fans.

Fast-forward to the present day, and Burger Theory has taken pride of place in its own premises in the heart of Bristol city centre. After firing up the grill and swinging open their doors very recently, the team have been working incredibly hard to grow into their new surroundings – and the results are tantalizingly tasty.

My recommendation is the Down n’ Dirty, a burger so deliciously sloppy you may as well just bring a bib. Melted cheddar, crispy bacon, pink pickled onions and, of course, dirty burger sauce sit atop a generously proportioned beef patty, held comfortably within a home-made bap. I was impressed to find that not only can you eat it without knife and fork (because it all fits in, see?) but the bap holds together nicely – even under the softening effect of the juices and sauce.

burger theory

Mrs C fancied going veggie for the night and was recommended the Southern Hippie – a crunchy, southern-fried Portobello mushroom burger with thick slices of halloumi and her favourite brand of hot sauce (Frank’s, of course), all covered in a tangy blue cheese dressing. For vegetarians hoping for more, there are four alternatives to choose from, including the Fu-Chi – a tofu and quinoa patty with melted cheddar, chipotle mayo, kimchi and sticky Korean chilli sauce.

dirty burger

With starters like satay chicken and KFC (Korean Fried Chicken), sides of onion rings, kimchi fries, and poutine fries, plus dips including BBQ sauce, garlic mayo and blue cheese mayo, there’s seemingly no end to the flavour combinations that diners can enjoy. The burger offerings are accompanied by a fine list of beers from Bristol’s own Moor Beer Co, which I did find rounded things off perfectly.

burger theory interior

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For more details on the delectable offerings available at Burger Theory, check out their expansive burger list here. And to read more of @cjcallaghan’s reviews, write-ups and general musings, check out his Best of Bristol author page.

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