Double naked burger with a fried egg and sweet potato fries is my suggestion. You’ll never look back.
Riverside Bedford, Unit 4D, Riverside Square, Bedford MK40 1AS
Monday – Thursday 11.30 am to 10 pm
Friday – Saturday 11.30 am to 11 pm
Sunday 12 pm to 10 pm
Forget your average burger in a bun – Gourmet Burger Kitchen has built its reputation by serving up top quality nutritious food that makes your mouth water.
And it doesn’t just do burgers…
Try out it’s delicious range of ‘while you wait’ starters, including Mixed Olives; Halloumi Bites with Kiwifruit and Habanero Hot Sauce; or Tempura Wasabi King Prawns before tucking in to the main attraction…
And there’s many!
If you’re looking for something more adventurous than a Classic Beef Burger (served with House mayo, relish and salad) then why not try the popular Major Tom, made up of 30-day dry-aged steak patty, blue cheese slaw, crispy bacon, Red Leicester cheese, beef ketchup and dill pickle; or even The Mighty, two 6oz patties, mature Cheddar, crispy bacon, garlic mayo, relish and dill pickle.
Gourmet Burger Kitchen’s speciality range of burgers features Hernan the Lamb, a Lamb patty, pan-fried chorizo, avocado, basil mayo and relish; as well as the Psychobilly, a Lamb patty, beetroot & mint hummus, whipped goat’s cheese, Cajun relish, piquillo pepper and salad. If Chicken’s more your thing, then why not try the popular Cajun Blue – a Cajun marinated chicken, blue cheese slaw, jalapenos, pineapple and sriracha mayo.
And there’s no need for vegetarians to feel left out.
The veggie range includes the Californian, a homemade and pan-fried bean patty, mature Cheddar, avocado, smoked chilli mayo, crispy onions, relish and salad as well as the Falafel, handmade spinach and kale falafels, beetroot and mint hummus, tahina sauce, sriracha sauce, rocket and pickled onions.
And with a comprehensive range of extra toppings, Fries and Sides, House Sauces, Milkshakes, Fresh and Fizzy drinks, soft drinks, beers, ciders and spirits as well as Ice-Cream – you certainly won’t be left peckish.