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Richmond and Twickenham Times

National Burger Day Coverage

"It's like choosing between two children."

That's what James of Shepperton had to say about two of his award-winning burgers.

As part of National Burger Day today (August 25), journalist (and burger lover) Riley Krause got the chance to not only taste the famous patties, but also talk to

award winning freerange chicken jerge burger

the man behind them.

The Q-Guild butcher even let us in on a few of his tips to making the perfect burger.

For the lovers of heat there was the jerk chicken burger.


"It's a burger for someone looking for something with a little bit of a kick to it," James said.

"We blended the jerk sauce and painted the chicken with jerk marinade.

"You need to be in the right mood for that burger though, as it can get a little fiery."

If there's something I love more than burgers, it's cheese. Which is why I was pleasantly surprised when I took my first bite out of the pepper jack burger.

I then found out that the patty was in fact infused with Monterey Jack cheese.


"It was just something a little bit different is all," James said.

"Rather than putting a slice of cheese on top, we decided to make it part of the burger."

Having been a butcher for nearly 20 years it's fair to say he knows a bit about the trade, but that doesn't mean he knows everything.

"You're always learning I think," James said.

"I do know a lot, but the minute you start to think you know it all, you fall on your ass."

So what ingredients go best with a burger. Personally I favour some lettuce, tomato, bbq sauce and some bacon if I don't feel too lazy to cook it.

So how does the man behind the burger like his meat?

"A nice thin slice buffalo tomato and a bit of lettuce," James said.

"I'm not mad keen on sauces, I like to taste the burger itself."

And why wouldn't you?



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