Written by: Mehr Jan
Posted on: January 28 2021 | 
| 中文
Chicken Sando Original with Fries (Photo Credits to the Writer)
When a 19th century cook in Hamburg sandwiched a meat patty between two slices of bread, little did he know that he was about to set off the revolution, by creating a food which would become a global culinary culture. Burgers in their simplest form, depend on a succulent patty, which either makes or breaks a good meal. But there is more to a good burger than just the meat. As Islamabad’s strip of burger joints continue to evolve, our taste buds are definitely spoiled for choice. We have a range of categories now: gourmet, cowboy or diner. Getting a burger isn’t limited to a quick ‘grab and go’ anymore.
This is probably the kind of assessment that Saad Iqbal Ahmed made, who felt diner style burgers weren’t mainstream in the city yet. Emphasizing the need to create an authentic and highly enjoyable style of quick, dine-in style burgers of juicy goodness, he created ‘The Burger Co’, a quaint place which is big on flavors. During the pandemic, diners have the option to sit in its semi-outdoor setting, which is both homey and happening.
Grilling the Burger Patties (photo credits to The Burger Co)
Speaking to Youlin, Saad explained that he started experimenting with grills and burgers during his last semester at the university, as cooking was always a major passion for him. With humble beginnings as a delivery service, The Burger Co formed a small yet loyal customer base, which was the boost Saad needed to open its first fully-operational branch in F-11 Markaz in 2016.
However, the recently launched branch at Beverly Centre is emphasizing the need to have proper ambience to sit and enjoy a perfectly cooked diner-style burger. The monotone colors compliment a subtle sitting arrangement, focusing on the food rather than its bright surroundings. The menu is simple, highlighting 4 choices for a beef burger and 3 alternate chicken options. Aside from a selection of add-ons, diners will have to satisfy their meal cravings with just the burger serving, as the menu intentionally omits appetizers and dessert offerings.
The Restaurant Interior (Photo Credits to the Writer)
Surely that adds a lot to the pressure for diners to only choose between one main serving, but Saad wants the burger to remain the main protagonist of the restaurant, “We only want to emphasize your burger experience. Aside from grinding the freshest beef twice in, and disposing off any unused meat by the end of the day. We also import flour from Dubai for our buns to make sure that they compliment the patty.”
The Signature Smash consists of a single beef patty, grilled onions, with American cheese and a special sauce on top. Indeed, the effort speaks for itself, as the beef patty is juicy but not raw, tender but not dry. With minimal add-ons, the mouthwatering meat is capable of carrying the whole culinary experience. But the duration of this lingering satisfaction plays a key role; the burger’s small size leaves a lot to be desired. Hitting diners with a damage of Rs.990, it seems that the portion-to-price ratio isn’t well-synched. Quality was definitely a win here, but when it comes to burgers, quantity is as essential.
The Smash Burger (photo credits to The burger Co)
For the chicken menu, we opted for the ‘Chicken Sando Original’, which consisted of fried chicken, iceberg lettuce, pickle and ranch mayo. This was equally tantalizing, and the chicken was also quite moist. But when the beef tastes so good, chicken naturally takes a backseat. But again, a slightly bigger portion on the plate would have been more satisfying. It’s good that the side serving of fries was crunchy and flavorsome, complimented by an ice-cold drink.
Aiming to play it big on wholesome, good old fashioned diner burgers, The Burger Co. is on par with well-known international brands like Johnny Rockets, Fat Burger or even Shake Shack, when the focus is on quality beef in the softest of burger buns. This simple yet innovative concept is a winner. But maybe adding a little more to the menu, or at the very least, adding a few more inches to the servings would make it all the more intriguing for eager diners.
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