It’s bigger, bolder and more lipsmackingly tasty than before!
Just six weeks ago Alex Hayes, winner of ‘Burger Chef of the Year at The National Burger awards 2019, served the last burger from Squeezed’s first home in Wapping Wharf, a single shipping container on the end of Cargo 2. It was an emotional day, saying goodbye to the charming, yet cramped space that launched Squeezed into the burger stratosphere.
Now Squeezed has a new home and it opens at midday, Wednesday 5th February!
It’s moved from Cargo 2 on Museum Street to Cargo 1 on Gaol Ferry Steps, and doubled in size. What was three bar stalls is now three booths seating up to four, with four bar stools, and a large outdoor space which will be a banging al-fresco spot as soon as we’re through this damp, cold period.
Having already made his name on the Bristol food scene with Magic Roll on the Clifton Triangle and later Rebel Roll on Redcliffe Street, two establishments he ran with long-time friend Leon Hughes, there was a lot of excitement surrounding the opening of Squeezed in August 2017 and it has more than lived up to the hype.
Some may even say exceeded it, but I know Alex well and he was always destined to be recognised as one of the best burger chefs in the game.
The thing that Magic Roll, Rebel Roll and Squeezed had in common was exciting, clever flavour combinations, and this set them apart from the competition. The latter offers a signature ‘smash burger’ style that’s popular among many US fast food chains, it’s feels familiar but so different at the same time.
Nori, smoked bacon & caper, black garlic & squid ink, white miso & beef fat, Worcestershire and fermented tofu are all types of aioli you’ll find at Squeezed. Alex comes up with all sorts of weird and wonderful flavours and that is the main reason why, in my opinion, he’s been recognised nationally for his burgers.
The signature burger is the St. Werburger is made up of a double beef patty, smoked bacon & caper aioli, cheese, confit shallots and chipotle ketchup. This burger was the outcome of a debate with former business partner Leon over whether raw or cooked onions were best. Alex, like any sane human (sorry, Leon) was adamant that the onions in a burger should be cooked.
Competitive as friends often are, they hatched a plan to each create a burger and brought in an industry figure to judge and also let their customers decide by judging sales over a three day period. The St. Werburger won. It’s the chosen one.
With new, bigger Squeezed comes another significant burger: a vegan burger. Miso roasted mushrooms, fermented tofu aioli, gochujang ketchup, dashi shoestring fries, pickles & lettuce in a toasted vegan bun for £6.75. This also doubles up as a veggie option which can be served in a brioche bun and for 50p more you can add cheese.
Obviously burgers are great and all, but does anything beat a classic lemonade? Tangy, sweet and tart, the lemonades at Squeezed (no, the name isn’t a coincidence) will make you do that thing where you take teeny, tiny sips because the fear of running out is horrifying. I used to do this with blackcurrant Capri-Suns as a kid, and now it’s the ‘Capote’ with its sweet Demerara sugar and subtle saffron notes that leaves me desperate for another sip.
Opening times are:
- Wednesday to Friday 12 – 15/16:30 – 21:00
- Saturday 12 – 21:00
- Sunday 12 – 18:00
Unit 4, Cargo 1, Goal Ferry Steps, Bristol, BS1 6WE