Bianco’s has been serving pizzas and burgers in St. Julian’s for the past 11 years. This family business is run by 2 cousins who are very passionate about their food and have poured themselves into it from day one. If you’re an avid party goer, you might have already tasted Bianco’s food at ClubGrub at Numero Uno. When we heard that they do a Chilli Cheeseburger, we immediately headed to St. Julian’s to see what’s popping.
Head Chef Antoine comes from a family with a vast culinary background. He’s very at ease at Bianco’s, who operate on an open kitchen basis. Is it true that chefs make tastier food when they see their customers enjoying the food? We will soon find out!
The patty is made from 220gr of beef which is infused with Cajun spices. The beef is imported, and the patty mix is ground from 2 different cuts of meat, to yield a good lean/fat ratio. This produces a very chunky and thick patty, which is always a joy to behold and bite into! The beef is grilled to the desired temperate and finished in the oven. There’s a wholesome lot of beef flavour present here, and all is seasoned very nicely, bursting with saltiness and charred gusto from start to finish. The patty is served on a twiggy nest of lettuce and topped with caramelised onions. These onions add a sweetness and tenderness to counterbalance the chilliness of the burger and enhance the taste of the beef. There’s a whole load of sliced green jalapenos, which are held together with melted mature cheddar cheese. Jalapenos are the most popular hot peppers around. The green jalapeno is picked early in the ripening process, before turning red, and it has a fresh, crispier taste. Capsaicin, the chemical that gives chillies their heat, is concentrated around the seeds, and that’s why some like to “cheat” and remove these! But who’s nitpicking, we are here to experience a chilli burger, so it’s best to consume it as is!
The burger is finished off with a big slice of red tomato on the very top, like a red flag signalling a heatwave warning! This is the kind of tomato that provides a tangy & acidic bite with a touch of sweetness, creating a classic rich flavour. Many are accustomed to eating burgers with lettuce and tomatoes on the bed of the bun. And so the controversy arises! Should the tomato go on the top or at the bottom? Tomatoes are slippery and the cheesy texture usually helps to hold it in place. It’s basic food architecture! The juices from the tomato also tend to drip onto the beef and create an even juicier punch.
The burger is encased in a brioche bun, which is perfectly toasted so it holds all the condiments in the bread and not on your shirt! The bun is still squishy and melts in your mouth, without falling apart, especially when eaten the proper way any burger should be eaten: with 2 hands!
The overall chilliness of the burger ensemble is rated at a very medium level, so it can be consumed by all, even those with the most sensible of taste buds. The chef has made a very astute decision in providing a very hot chilli paste as a side. This is made in-house and can be added to the burger, at your own leisure. Superhumans will definitely throw it all in, but the rest might just add a thin spread or two. There’s another side, a coleslaw salad, which has the function of refreshing your tongue if you happen to bite more spice than you can chew!
The burger’s best friend, the fries, are present in the form of sliced sauteed potatoes, with the option of sweet potatoes, which we always go for when it’s available.
Bianco’s have created a very creative burger full of hot personality, that’s a joy to experience, even on a hot June day. It looks the part, tastes totally chilli-full and smells divine. It ticks all the boxes we were looking for in a Chilli burger and proved to be a very hot love letter for any burger eater. If you’ve been contemplating to move over from the classic cheeseburger you’ve been ordering all your life, this chilli burger is the one you should try on your next burger adventure!
