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When you get a burger craving, there is little else that can satisfy it. If you’re someone who simply cannot make do with a sub-par patty, then you’re in good company and luckily for you, we’ve rounded up the best burgers to feast upon in London. While we do tend to get these burger cravings more than we’d like to admit, we’ve actually selflessly gone out to test the best that this city has to offer – whether that’s at the OG spots we all know and live or to help you try something completely new. From beef and chicken options to plant-based patties, there’s something for everyone. For example, indulge in a dirty burger from Five Guys, an OG classic from Bleecker or be of the opinion that sometimes the humble patty alone just isn’t enough – enter a 1kg tomahawk (yes, you read correctly). Whatever you’re feeling, this list should have you covered. Burgers and Beats A newcomer to the scene, Burgers and Beats has only been around since 2021. However, in that short space of time it’s fast cemented itself as one of London’s best burger offerings. You may have seen that iconic tomahawk burger making the rounds on Instagram – and we can confirm it’s not just a novelty. Every bit of it (complete with a fried egg, pico de gallo salsa, chimichurri and more) is absolutely delicious. However, the standard menu is also worth considering with the smashed double cheese and “east meets west” (with sweet chilli syrup and chimichurri mayo) being two of our all-time favourites in London. Also, do leave some room for the chicken tenders and loaded fries as they’re both excellent and worth stretching your stomach a little more for. burgersandbeats.co.uk Burger and Beyond Ah, we remember Burger and Beyond back in the days of the Camden Market stall… then its residency at the Camden Assembly. Well, it’s quite a different kettle of fish now, with four permanent sites up and running. Dining at the OG bricks and mortar spot in London’s Shoreditch, one bite of the “bougie” burger takes us straight back to those early days, but also proves just how far this place has come. Other standouts include the mushroom raclette burger (demonstrating that burgers most definitely do not have to be beef) and the vegan “chicken” entry with Korean sauce and gochujang mayo. We did love the krispie chicken, too, though we wished the miso butter was more prominent. If you’re not a burger fan (weird), we’d also recommend the trio of tacos, or the stellar dirty tots and bone marrow gravy fries. burgerandbeyond.co.uk Bleecker Potentially London’s favourite burger joint, Bleecker is undeniably committed to its cause, with founder Zan Kaufman trying to recreate the moment of euphoria she experienced upon trying “the best burger she had ever eaten” in New York on this side of the pond. From a burger truck to its first kiosk in Spitalfields Market, then bricks and mortar restaurants, it’s been years but this burger joint is still going strong. Again, keeping things simple, the most adventurous it gets is adding blue cheese or Neil Rankin’s symplicity burger to the menu. Burgers can be at their best this way and at Bleecker, the double cheeseburger is more than enough to satisfy any craving. bleecker.co.uk Punk Chef You can find professional chef and TV presenter Scott Garthwaite’s food truck in East London’s Spitalfields Market, which not only serves mouthwatering burgers but also employs three members of staff from the deaf community. We got our hands (and mouths) on Punk Chef’s classic number “The Legend”, which is essentially a chicken parm burger (though plant-based escalopes are also available) with homemade bechamel sauce, melted cheese, gherkins and a special burger sauce. A standout among London’s already top burger offering. punkchef.co.uk Blacklock Known for its chops and iconic Sunday roast, we’d also heard great things about the Blacklock burger. If you’re dining there but don’t fancy chops or steak, the burger offers so much more. Potentially more enjoyable, in our opinion, the double cheeseburger is packed full of onions that have been caramelised in “a healthy glug of vermouth”. Beautifully rich – but not overly so – and also a decent size. We have to say that while the rising trend of “the bigger, the better” may suit some, it might be overreaching for the humble burger. Bravo, Blacklock – we’ll be back for this one. theblacklock.com Black Bear Another London burger staple and one whose market stall days we still remember, Black Bear proves it’s an oldie but a goldie. You can’t come here and not get the Black Bear with cheese, smoked bacon and onion jam. However, the brisket burger, with 12-hour braised meat, and the miso bacon burger, with miso honey butter mayo, are very good choices, too. Share two and take one home for later? Also indulge in the cheeseburger spring roll, one of the restaurant’s signature snacks. blackbearburger.com Shake Shack Yes, we know everyone is well aquainted with the New York burger chain, but Shake Shack has come a long way since its days of being a hot dog stand in Madison Square. Originally the class “roadside” burger, what we really love about Shake Shack is the size. Like we said earlier, bigger doesn’t necessarily mean better and whether you go for a single or double patty here, Shake Shack burgers tend to hit the spot every time. While our frontrunner remains the Shackmeister (with those perfectly crispy ale-marinated shallots), the vegan crispy shallot burger is another one of our favourites. shakeshack.co.uk Coqfighter We’ve been pretty focused on beef burgers up until now – although still acknowledging the delicious vegan versions those burger brands have to offer – but here’s a spot that knows its stuff when it comes to fried chicken. It seemed only fitting that we tried the variety of sides on the menu, with the laksa butter wings and classic buffalo options taking centre stage. Don’t worry – we left room for the burgers, and thoroughly enjoyed devouring the iconic green chilli cheeseburger, featuring chipotle mayo and pickled green chilli. The honey ginger buffalo (what better string of words or ingredients is there?) is also a strong choice – but beware, it’s a messy one. coqfighter.com The Beaumont Stepping away from the classic burger joints, there are many standard restaurants in London that serve up burgers to rival those whose sole purpose is to cook them. The Beaumont is one of these spots, with Gatsby’s Room, situated in the centre of the hotel, offering the perfect escape from the buzz of central London. The Beaumont cheeseburger features a juicy patty on top of caramelised onions and is slathered with a rich and moreish secret sauce – proving that a good old fashioned favourite can still leave a lasting impression. Served with thick cut chips, it’s ideal for anyone who fancies a more decadent setting when devouring such a meal. thebeaumont.com Five Guys Another American food chain to make a long-lasting impression on the UK burger community, Five Guys is exactly where our brain goes when we think of the ultimate dirty burger. Things are kept simple, with a hamburger, cheeseburger, bacon burger and bacon cheeseburger on that side of the menu (the chain also includes hot dogs and various sandwiches, too) and if you ever have that intense craving, this may be the place to satisfy it. While a tricky one for anyone with a nut allergy (the chips are fried in peanut oil), the burgers come with two patties as standard and can be washed down with one of the many milkshake flavours on offer. If you want to cement yourself as a firm fan, Five Guys has also released its own line of merchandise so you can fully embrace the burger brand. fiveguys.co.uk So we’ve covered food and now what about wine? 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Pretzels, or brezel or brezen in German, are the most iconic German food. Ornaments of pretzels adorn every bakery, and images of them can be found on medieval church windows in Freiburg, where I come from,” says former contestant on The Great British Bake Off, Jurgen Krauss. “Often, a pretzel works better as a soother for an upset baby than a dummy. They are a part of my upbringing and heritage. And still, there is no better snack after a long shopping spree through my hometown of Freiburg than a brezel from the bakery at the tram stop. “Disclaimer about lye: I am giving two options for the finish. One is using lye, which involves a very dangerous chemical, solid sodium hydroxide. The other option uses baking soda, which is bicarbonate of soda, and is not dangerous at all. The results are different in colour and taste, but without a direct comparison, the bicarbonate of soda pretzel can stand its ground. If you intend to use lye, I’d recommend baking a few batches of pretzels with bicarbonate of soda, but treat it as if it was lye, to practise the handling and have everything in the right place before starting.” Soft pretzel Makes: 8-10 Ingredients: For the starter: 100g bread flour 2g salt 1⁄8 tsp instant yeast 65ml water For the dough: 400g bread flour 9g salt 20g honey 5g instant yeast 25g unsalted butter, room temperature 180ml water Coarse salt crystals, for sprinkling For the lye or bicarb dipping solution: 2L water 8g salt 80g bicarbonate of soda or 80g sodium hydroxide pellets Method: 1. Prepare the starter the day before baking. Combine all the ingredients in a bowl and mix with your hand or a spatula until all the flour is incorporated. Cover with clingfilm and leave to stand at room temperature for about two hours. Then put the starter in the fridge overnight until you need it – it will be good to use for up to three days. 2. About one hour before making the main dough, take the starter out of the fridge. 3. To make the main dough, combine all the ingredients except the salt crystals and the starter in a bowl and mix with your hand or a spatula. The resulting dough will be very stiff. Knead the dough on a work surface for about 10 minutes. Don’t use any additional flour, you won’t need it anyway. The resulting dough should be smooth and a bit elastic. Put the dough into a bowl, cover and prove at room temperature for about two hours. Fold the dough once after one hour. 4. Meanwhile, prepare the dipping solution. Use a big stainless-steel pan and stainless-steel spoons for dipping. Cover your normal work surfaces in case the lye spills. When dipping, keep the baking sheets very close to the lye pan and the oven. Always wear protective gloves and goggles when working with sodium hydroxide and lye. Never ever touch sodium hydroxide pellets with your skin. 5. If using bicarbonate of soda, bring the water to boil. Switch off the heat, add the salt and stir. Then add the bicarbonate of soda – there will be a bit of frothing and splashing, so be careful. Leave to cool. 6. If using sodium hydroxide, put the water in the pan and then add the sodium hydroxide pellets. Sodium hydroxide creates a lot of heat when it dissolves. 7. Once the dough has proved, divide it into pieces weighing 85 grams each. Roll each piece of dough into a cylinder. Once all the pieces have been rolled, start again with the first piece, to roll it into a long strand with thin ends and a belly in the middle. Aim for a length of 60 centimetres. Make sure you don’t tear your strands – if there is too much resistance in the dough, move on to the next strand. You will need several cycles to reach the length required. 8. Now shape the pretzels – the bakers use a slinging method, but there is a simpler, slower way to do this. Make sure the ends of the little arms are well attached to the middle bit. 9. Place the pretzels onto lined baking trays, cover and leave to prove at room temperature for about 45 minutes. Uncover the pretzels and put them in the fridge for 30 minutes, so that a skin can form. Preheat the oven to 230C fan/gas mark 9. 10. Take the pretzels out of the fridge. Dip each pretzel in lye or sodium carbonate solution for about five seconds. Transfer the pretzel back onto the lined baking sheet. One sheet will hold four to five pretzels. Once the sheet is full, slash the thickest part of the pretzels with a sharp serrated knife and sprinkle with salt crystals. Transfer to the oven immediately and bake for 12–15 minutes. Leave to cool on a wire rack. Repeat with the remaining pretzels. 11. Because of the salt, these pretzels are best eaten fresh. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). 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