The meat does all the heavy-lifting – 2.5/5.
Price: £6.00 with cheese.
We were naturally attracted to the prospect of Woodwards Farm. A young couple decided to leave their desk jobs to run husband Will’s family farm. You can learn more on their site, we’re not so interested in fairy-tales, straight to the burger. We were excited by the prospect of sinking our teeth into a burger farmed by the people cooking it. Sadly things did not work out as expected. First, the two people in the images below are not Will and Kerrie, but the stall at Southbank Centre Food Market is Woodwards Farm and they make burgers there.
Second, one thing you have to realise (or prepare for) is the fact that you’ll be served a burger in a bun – nothing else. However you have the freedom to customise it as you please with provided toppings. We were seriously not fans of one element of this, that the burger is served shut…with cheese. Opening this up is akin to plying open a sealed envelope but the cheddar stretches and subsequently lumps up into a globule atop the patty. This is not great, in-fact, it outright pissed us off because the meat is actually pretty damn good and it felt like we’d screwed up an otherwise good burger by trying top add some toppings….lord almighty!
Pro-tip #1: DON’T CLOSE THE BUN WHEN YOU EXPECT YOUR CUSTOMERS TO MAKE THEIR OWN BURGER. SERIOUSLY.Will & Kerrie, please take note if you read this.
Despite receiving a great piece of meat in a bland bun, we proceeded to build what we thought would result in a solid burger containing lettuce, fresh tomato and onion. The selection of ingredients was good, but we did notice something…the lettuce looked a little bit too familiar…
Pro-tip #2: DO NOT USE WAITROSE/SAINSBURY/M&S/TESCO mixed salad in a bag mix in a burger.Will & Kerrie, please take note if you read this.
We were hoping for some English-farmed tomatoes and lettuce to ply into the bun. In fact, simple iceberg lettuce leaved would have sufficed. Sadly this was not the case.
Another criticism we have is with the cooking process. The meat was somewhat over-cooked, we could tell there was some embedded flavour eagerly waiting to be noticed, alas, all but charred away. Additionally there was no cloche present during the fry which would have improved the meat’s moisture profile.
Overall, we feel the quality of meat in the burger is fantastic – spiced brilliantly, it does all the heavy lifting. You would not go wrong to just eat the meat in bread with a slice of cheddar, but for £6, you’re left wanting something more. We could not award the burger with any points for construction or toppings and the bun was average. We would recommend other burger-masters purchase this meat directly and use it as a strong base upon which to build a superior burger. The potential is there, it’s just not being expressed fully in this example, hence our 2.5/5 rating.