Burger heaven at Byron

You'll be hard pushed to get a better burger this side of Texas!
You'll be hard pushed to get a better burger this side of Texas!

Byron – the latest in a line of burger joints to grace Glasgow city centre claims it ‘does one thing, and does it properly’ – the problem with my visit was it was three days after opening - and while the core product, the burgers, were excellent, the overall operation needs to be tightened up, made slicker, and that some further attention to detail is needed. As my old headmaster used to regularly assault my senses with these words, ‘A good effort but could do a lot better’.

There are a limited number of starters – and given what transpired, that’s probably a good thing. Olives, tortilla chips with tomato salsa and guacamole, nachos with melted cheddar, jalapenos, guacamole, salsa and sour cream (do you see any similarities here) and Buffalo chicken wings. The wings (6 or 12) served with a blue cheese dip were your standard run-of-the-mill, family-friendly chain restaurant offering and nothing special to shout home about. However, kitchen error 101 cropped up with the bowl of nachos I’d ordered which had been – microwaved! So what I ended up with was a solid lump of cardboard-like nachos upon which was dolloped the various extras.

So to the main reason we were there, the burgers. Byron claims it sources the meat for these from 100 per cent British beef suppliers, and use only four cuts, freshly ground into 6oz patties which are cooked medium (pink in the middle). For those who like their meat cooked differently you can have it medium rare, medium, medium well, or well done.

Mrs Mac’s cheeseburger was ordered as a well done, while my double bacon cheese was ordered as a medium, the house standard. Upon delivery at the table, we had another problem, no cutlery. Again, a minor issue easily resolved, which it was, but these minor issues are all stacking up now to become a more major failing in staff training. The burgers looked great, enclosed as they were in a glazed brioche bun. I’d ordered mine with a Portobello mushroom in addition to the dry cure bacon, ketchup, American mustard and Freddar cheese. The latter we were advised is a house specialty dreamed up by head chef Fred Smith, and comprising a glorious mix of mature Cheddar, Monterey Jack and Grana Padano cheeses.

To be honest, I’ve eaten burgers in Texas, and these weren’t that far behind — I’d suggest you get yourselves along for a great treat on the burger front but give the starters a miss.