Grill season is here, y’all, and we’re channelling hardcore Southern BBQ vibes.
The Butchers Club Burger is way ahead of all of us with the new, USA-inspired Texas Jack ($120). This is your classic cheeseburger on crack – think a Goliath-sized, dry-aged beef patty stuffed with molten Cheddar cheese, dry-rubbed in coffee, chilli, brown sugar, various herbs and spices and slapped on a grill. Now, top that off with crisp tobacco onion rings, seared bacon strips and a bed of fresh rocket and tomato. Finally, drizzle it in a smoky BBQ sauce made from the love-it-or-hate-it American soda Dr Pepper and you’ve got us crying “yeehaw!” all the way into a food coma. We especially appreciated the well-toasted, crunchy bun, which didn’t get soggy until the very end when it was completely soaked in meat juices. This knockout of a burger is expectedly American sized as well.
Central: 82 Stanley Street, 2347 0755
Quarry Bay: 12 Westlands Road, 2388 9644
Wanchai: 2 Landale Street, 2528 2083
TST: Shop G34–35, G/F, K11, 18 Hanoi Road, 2897 7522
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