Burger Meats Bun

Not to be confused with the nearby, very similarly-titled Bread Meats Bread, which opened a little time before this place did in 2013, Burger Meats Bun doesn’t do a huge amount on first impressions to separate it from other trendy contemporary burger restaurants – namely freshly made burgers on brioche buns, with out-of-the-ordinary fillings, served in greaseproof paper amid achingly on-trend surrounds (exposed brickwork, industrial-style fittings). But bite into one of their signature staples and your taste buds are liable to spot the difference.

Founded by two friends who met working at the Michelin-starred Peat Inn in Fife, Burger Meats Bun elevates the humble beef pate to food art, predominately using the best locally-sourced ingredients in imaginative yet simple ways, mixing in lots of cosmopolitan flavours.

The menu is pleasingly straightforward – beef, chicken or 'nae meat' (that’s vegetarian, to those not au fait with the Scots tongue) pates, the cow from Aberfoyle Butcher and the poultry from Gartmorn Farm in Clackmannanshire, the veggie variant Portobello mushroom, each topped variously with Barwheys cheddar from Ayrshire, Toma Raschera, salsa verde, special sauces and other lovely things of your selection. The Fiery burger with chipotle mayo, jalapeños and crisp lettuce is an especial standout, and doesn’t fail to live up to its name.

Sides include wings (Buffalo, Seoul and Chinese), salads, slaw and hand-cut, trip-cooked chips with Maldon sea salt, cheese or Thai chilli cheese toppings. Your tongue will require regular dousing throughout your meal if you follow our recommendations, but fear not for among other beverages there is craft beer – what else? – at hand, by such reputed brewers as Camden, WEST, Loch Fyne, Cromarty, and the odd special guest.