Locks Hamburg
Locks is a restaurant located in Hamburgs Poppenbüttel district, just a few minutes from the AEZ shopping mall. In their defense I have to mention that Locks is a proper restaurant with a sophisticated menu, and not a specialized burger-only place.
So, let's dissect the beauty: My order consisted of a cheeseburger, that comes with curly fries (they call them twisters), and a coke.
The bread they used was a standard burger bun, which was slightly over toasted. I presume that they caramelize it in the salamander; where leaving it for just a few seconds to long evaporates all the moisture out of the bread. All the ingredients were very fresh and I really liked the red onions they used, as well as the cheddar cheese (Frittier Salon look at the picture! That's what molten cheese has to look like!). What I found a bit strange was the fact that the burger had cucumbers instead of pickles on it. As someone who doesn't like pickles anyways, it didn't bother me too much though. The fries however were a bit too done, and some tasted like frying fat and cancer dust.
But now for the main discipline - the patty, the burger, the core, that juicy piece of meat. .... FAILED. Well, not majorly failed, to the extend where I wouldn't go there again. But I can say that the chef has no real idea about how to grill a proper burger. It was just too flat, too hard, and basically just a lump of dead, heated protein. Come on,... Burger one-0-one: fresh meat, seasoning, tablespoon of water, form with hands so it is slightly fluffy, barbeque on high heat, let the juices rise and then flip it once and once only, and please DO NOT PRESS DOWN ON THE BURGER, voila - success.
Also, this was the first time that I saw a tomato placed under the meat. ??? Don't do that! Basic composition order goes as follows: caramelized bottom bun, salad as a moisture barrier, meat, toppings + sauce, top bun - Done.
Overall I can say, or rather hope that they will improve on the meat, and with all the fresh ingredients this could be(-come) a decent burger.
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