burger theory

Putting the (Burger) Theory to the Test

It was Albert Einstein who, back in 1905, first stumbled upon the theory of special relativity, summarising it neatly in the formula E = MC². In doing so, he unlocked secrets to the universe we’re still coming to understand.

In the same way as the theory of relativity relies upon a corresponding balance of mass, m, given by its energy, E, divided by the speed of light squared, c², so the perfect burger relies upon a corresponding balance of bun, patty, and salad-to-sauce ratio.

In the face of such irrefutable truth, can anybody really be bothered with relativity? I know I can’t. What I can be bothered with, however, is the search for the perfect burger – and Burger Theory are strong contenders for the crown.

Brainchild of pals Rory Perriment and Oliver Thorogood, Burger Theory began life as a pop-up – experimenting with ingredients and covering the local festival and food-fair circuit. From these humble beginnings, the boys took up residencies in Gloucester Road’s The Golden Lion and Kong’s of King Street, experimenting further and developing a dedicated following of fans.

Fast-forward to the present day, and Burger Theory has taken pride of place in its own premises in the heart of Bristol city centre. After firing up the grill and swinging open their doors very recently, the team have been working incredibly hard to grow into their new surroundings – and the results are tantalizingly tasty.

My recommendation is the Down n’ Dirty, a burger so deliciously sloppy you may as well just bring a bib. Melted cheddar, crispy bacon, pink pickled onions and, of course, dirty burger sauce sit atop a generously proportioned beef patty, held comfortably within a home-made bap. I was impressed to find that not only can you eat it without knife and fork (because it all fits in, see?) but the bap holds together nicely – even under the softening effect of the juices and sauce.

burger theory

Mrs C fancied going veggie for the night and was recommended the Southern Hippie – a crunchy, southern-fried Portobello mushroom burger with thick slices of halloumi and her favourite brand of hot sauce (Frank’s, of course), all covered in a tangy blue cheese dressing. For vegetarians hoping for more, there are four alternatives to choose from, including the Fu-Chi – a tofu and quinoa patty with melted cheddar, chipotle mayo, kimchi and sticky Korean chilli sauce.

dirty burger

With starters like satay chicken and KFC (Korean Fried Chicken), sides of onion rings, kimchi fries, and poutine fries, plus dips including BBQ sauce, garlic mayo and blue cheese mayo, there’s seemingly no end to the flavour combinations that diners can enjoy. The burger offerings are accompanied by a fine list of beers from Bristol’s own Moor Beer Co, which I did find rounded things off perfectly.

burger theory interior


For more details on the delectable offerings available at Burger Theory, check out their expansive burger list here. And to read more of @cjcallaghan’s reviews, write-ups and general musings, check out his Best of Bristol author page.

Born and raised on the banks of the Norfolk Broads, Chris made his way through Yorkshire, Normandy, Champagne, Asia, South America and London, before falling head-over-heels for Bristol’s vibrant street art and food scenes. Chris writes for fun, for the creative buzz and for a living, and loves waxing lyrical on Bristol’s diverse culinary offerings. You’ll find him spinning through the Mendip Hills by bike, sharpening his squash skills, swimming in local lakes and rivers, or slurping fine zider on Bristol Harbour with his wife.

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