We all know that a burger and a beer are all-time buddies, but just for May, Just Burger (JB) thought of pairing their new burger creation with wine. The wine does not come in a glass but as an integral part of the burger, in the form of a sauce. And whilst they were at it, JB thought of putting more beef in the mix, in the form of pulled beef! Will the JB guys ever run out of ideas and just do a crunchy chicken burger with lettuce and tomatoes? Judging by their track record, the answer is a clear no, and both regulars and burger lovers seem to rejoice!
There is nothing better than enjoying a sunny morning strolling in Sliema and top it off with a rewarding burger lunch. And so be it! The May burger starts life with a layer of sauteed mushrooms. These are golden-brown mushrooms, lightly crisped on the outside and very soft in the middle. Their texture is spongy as it should be, and they taste meaty enough that it’s almost as if you’re eating soft meat, of the vegan kind. These mushrooms are full of umami taste, with a deliciously earthy flavour that is definitely more welcome than the age-old lettuce and tomato bedding.
The 140gr Angus beef patty that JB use in all their monthly specials is a very robust blend of beef. Beef is beef, but it’s all about what you do with it, and the quality and care taken makes a whole world of difference. Once again, their mince of meat never disappoints. Throughout the time that JB have been operating from Sliema, their burgers are always perfectly cooked to the requested temperature. The seasoning is as simple as it gets, yet nothing short of flawless. From the very first bite, this delicious patty is as juicy as it ought to be, and is grilled with so much love and patience that it’s very hard for us to pinpoint any shortcomings! If you’re like us, and can’t get enough of it, there’s also the option to double up on the patty.
The beef is topped with Applewood cheese, which brings into play its own kind of flavour. This semi-hard cheese is coated with mild paprika but does not leave a burnt aftertaste. It’s also fair in the melting department because it’s thick so it does not melt away from the burger. The thicker the cheese, the more flavour it imparts. Add that concept to the juicy burger and we already have a winner.
However, this is where JB have pulled their hidden ace and introduced a chunk of shredded beef. We’re always game for double doses of beef, and when each layer of beef has a different taste and texture, it’s all for the better. The pulled beef has been marinated and slow cooked in a red wine sauce for more than 6 hours, together with celery, garlic, onions, thyme, rosemary, carrots, bay leaves and raspberry jam. A red wine gravy reduction, which is extracted from this same sauce, is also added on top. Because of the cooking process, the pulled beef is tender and deliciously saucy. It has a more complex flavour than the beef patty, and this contrast of aromas puts this burger in a class of its own amongst its beefy peers. We’re glad that Just Burger went the lonely road and used pulled beef instead of pork as everyone else is doing these days. The gravy’s consistency has been thickened just enough that it does not drench and ruin your Sunday clothes. And the unmissable cherry on the cake? Pair the burger with their crispy fries & delicious dips and it’s a perfect match made in heaven.
Once again, JB never cease to delight us. There’s nothing not to like about this burger and the merry guys behind it all. We’ve said it 1001 times, sometimes all it takes to make a great burger is some extra love and care, and the Just Burger guys are the epitome of this. JB have now fine-tuned their winning formula to a high degree with their delectable meat cuts, crispy fries and weekly/monthly distinctive condiments, and are way ahead of the competition in the local express food scene.
