Kimchi Cult

Just thinking of Kimchi Cult starts me drooling. So yes, if you want a good burger then find these guys and go to town. In fact, even if you aren't sure, just go get one. And bring me back a Kimchi Special while you're at it. Seriously...stop reading and go now!

Fine. Still not convinced? Let's talk. Kimchi Cult is a burger shack/stand that can be found regularly on Eat St @ King's Cross Blvd or most Fridays at the London Street Feast. As the name suggests, their speciality is the Kimchi burger although they are happy to serve up a plain burger, a cheeseburger, and a bacon cheeseburger as well. They follow the KISS method (Keep It Simple, Stupid!): same meat patty, different toppings.

The Kimchi Cult Menu

I've had the Kimchi Cult special (bacon cheeseburger) which is a pretty damn good burger on its own. The meat patty is thick and juicy with just enough grease to make it flavourful without leaving you feeling in desperate need of a hot shower afterwards. They've got the cooking method down to a science to create the perfect burger - no mean feat when you're working off a portable grill in the back of a stall.

Tracy couldn't wait for me to take a picture!

Admiral Codrington

I've got a fever...and the only prescription is MORE COWBELL! Or rather, more cow. Preferably in burger form. 

Hot Dinners recently reviewed the Admiral Codrington with a focus on their burger offering. Based on this, and my quest for the best burger in London, I headed there with Tracy L for a lunch time feast.  

The AdCod burger

Note:  £15 for a cheeseburger seems pretty high (and makes the £20 burger for B&L not too outrageous) so for that price you expect excellence without peer. And you get it, mostly.
As described by HD, the meat is personally selected by the Chef and then aged in house (I imagine in the cold cellar that seems to run the entire length of the restaurant and is accessed through door in the floor next to the bar). It is then coarsely ground and formed into 8oz patties with light seasoning in an effort to let the meat speak for itself.