Could be great with less mustard – 3.1/5Price: £7.50
We headed down to the Dinerama in Shoreditch to sample some of London’s finest streetfood. Surrounded by options, everything from bao buns to tacos to wings, temptations be damned, the smell of grilling meat and potatoes frying spoke to our senses. Like something out of Fear and Loathing in Las Vegas, Pocho, seemed appetising.
“Pocho” is a term used to describe a US citizen of Mexican origin; a culturally Americanized Mexican. Which is strange, because they were making burgers. Such logical inconsistencies are not to be payed much attention to, especially in places like the Dinerama. Just enjoy the ride.
We tried to chat with the folks making Pocho burgers, but no one really wanted to answer any questions, nor could they…it was like talking to workers on an assembly line, no one knew anything about the bigger picture, or perhaps they couldn’t be bothered. Regardless, cheeseburgers were ordered. We noticed the presence of a burger cloche on the grill which resulted in some short-lived excitement as it was not used in the fry.
Preparation involved a significant amount of mustard being squirted on a pretty small bun of decent quality, followed by ketchup and lettuce, followed by the placement of the meat & cheese followed by more mustard and ketchup – yikes!
Biting into this burger, the pallet receives a hit of mustard followed by bun, ketchup, meat and finally lettuce. The cross-section above illustrates the shear volume of mustard used…its like a bad lipstick job. Sadly this masks any flavour the meat could offer. Not using a cloche meant the meat was not juicy which detracts from what this burger could offer, as quality of meat was pretty good, albeit on the thin side. Construction was good, although the ensemble is admittedly small, note plenty of room in the container, it leaves you wanting.
There’s only one real way to enjoy this, with a few cans of Pabst Blue Ribbon or other suitable libation, eating off a decommissioned oil drum, preferably off your face.