BRGR.Co: Not for the Faint Hearted

After such a long time, I finally went back to BRGR. Co., but this time, I headed down to their new branch at the Beirut Souks. I was happily surprised to see a positive change to one of my favourite places in town. The last time I was there, at their Achrafieh’s branch, BRGR.Co served a very limited menu, but today this fact has changed. A total revamp of the menu – from salads, several choices of burgers are now available including Hussein Hadid signature burgers, as well as a variety of different desserts.

I couldn't but use my camera this time. I needed to shoot every single detail of the Beirut Souks branch, which opened a few months ago. The simple yet interesting architectural restaurant boasts high glass facades, a terrace hiding an industrial square shaped space and an open kitchen. BRG.Co’s interior is unique - concrete floors, three incrusted TVs decorate the right wall while the long mirror on the left gives the place a spacious feel. The mix of wood and black leather furniture decorate the restaurant perfectly, as apparent details in the venue add a signature touch. My favorite detail must be the cow heads, each uniquely designed by one of Lebanon’s high end designers, including the likes of Nada Debs, Bokja, Marc Dibeh, Najla El Zein, Karim Chaya to name a few. Each cow is differently designed, beautifully decorating the place until the end of the month, when they will be auctioned.

The menu sections:

• Pick a Side, Any Side... (Salads)
• The Burgers
• Hussein Hadid, Gourmet Signature Burgers
• Hand Cut Fries
• Cheeses
• Side Orders
• BRGR.Co Sauces
• BRGR.Co House Dips
• The Sweet Life
• Drink Up
• Ask our waiter about our black board specials and catering

The food philosophy was described to us by our professional waiter Mandy - one of the few professional and welcoming waiters Lebanon has to offer. She helped us order our lunch.

I asked for the 8OZ burger, but she suggested we go for the 6OZ with adequate thickness, cooked medium and served with cheddar cheese and caramelized onions on the side. Although it's more profitable for the restaurant to order the 8OZ, she insisted on the 6OZ and she was absolutely right. She thoroughly explained the differences between the three versions of meat 4OZ,6OZ and 8OZ,  highlighting the fact that the meat quantity augments and not the fat.They all contain the same quantity of fat and more meat. As for the Hussein Hadid choices, they are the same with less fat and some grand chef spell, adding an additional 10,000 L.L to the creation.

We ordered:

• 6OZ "The Original Blend" (A 170g phenomenal blend of the most tender beef cuts served with medium to preserve the juiciness and the flavor), 22,500 L.L
• 8OZ "The Masterpiece" (A culinary work of art containing delectable cuts of beef that carries the flavors of free-range steak. This meat lover's dream in best served medium rare to medium), 34,000L.L
• Flamin' Chili Fries (Crunchy fries seasoned with fiery Chili con Caren and paprika spice), 10,500L.L
• Parmesan Truffle Fries (Crunchy fries tossed in truffle oil and grated Parmesan. An elegant take on an old standard), 17,500 L.L
• Cheese cake pudding with biscuit crumbs & berries (cheesecake pudding made with white chocolate, crumbed cookie crumbs and fresh berry coulis) 12,500L.L

The fine culinary experience:

• Yes, I agree, the 6OZ is the best one of all. A thick piece of Australian beef, adequately cooked, brownish from the outside and red from the inside, filled with passion and love. A burger that is fatty indeed - not an everyday meal - but containing a proportional quantity of fat that melts under your teeth activating all your palatal buds.
• Enjoy it without sauce, without ketchup, without mustard. The meat's juice is enough to soften the bun and make your every bite unique. Even though the caramelised onions dip is great.
• It is not a burger you can compare with others in town. Frosty Palace, Classic Burger Joint, LVD, to name a few, serve premium burgers... but BRGR.Co serves fine pieces of art with a ticket to the land down under.
• I didn't like the 8OZ. Not recommendable. It's too thick, too raw and too fatty. Not worth the price.
• Many don't like it, because many don't understand it. It is not a burger like any other you can grab on your lunch break, but a fine culinary creation to savor once a month. Compare the comparable.
• The Cheesecake Pudding is very tasty and unique of its kind but unfortunately the portion is a bit too small. My eyes needed more! My taste buds were disappointed. For 12,500L.L the portion should be bigger. Served in a very thick glass cup, what's left inside is really minuscule.

The details I like:

• Recyclable place-mats where "Marbling" "Seasoning" "Australian Beef" are described
• The lighting is adequate and relaxing
• Even though they have an open kitchen it doesn't smell a hitch
• The staff is very joyful and synchronized
• The toilets are very high end
• The stainless trays/plates sizes perfectly fit the burger
• The fries choices is interesting, the truffle oil fries covered with shredded Parmesan cheese is a must try
• BRGR.Co proposes a seasonal special burger every now and then

The minuses:

• Please, I beg you to remove the Chili Con Carne fries from the menu. It has nothing to do with the recipe cooked all over the world. Chilli con Carne should be juicier, contain more red sauce, the meat should be thicker, the add-ons should be more generous and the sauce should cover the fries to absorb the mix. A failure I won't order again. It feels more like a Spaghetti Bolognese cooked by a Japanese chef.
• Six sauces, six different flavors... But... Which is which? I can't tell you about them as they were not marked. Consider printing some small flags with the name of each dip to differentiate one from the other.
• The food is pleasant for the stomach, but heavy on the wallet. Expect to pay 50,000L.L/person to eat at a burger restaurant.

The place-mats notes: 

• MARBLING: Marbling is natural fat that is literally "larded"throughout the meat. Good marbling gives beef a superior juiciness and flavour, as this fat melts during the cooking process. Grain fed beef has exceptionally good marbling. Grain fed Australian Black Angus beef, the kind we use at BRGR. CO, is the best of all worlds. Grain fed beef may be more expensive than grass fed breeds, but such superior quality is well worth the extra cost.
• SEASONING: Burgers made with lower quality beef have probably had their flavour enhanced with spices and artificial flavours, often including MSG. Not at BRGR. CO. We're very proud of the way our beef tastes; to alter it with anything more than a shake of salt and grind of pepper would be lacking in integrity, some might even say criminal.
• Grain fed Australian Black Angus beef, the kind we use at BRGR. CO is the best of all worlds.

A great experience everyone should try... Save some cash and go try it. It's worth it on all levels.