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How good can a burger get? Just don’t mess with the basic formula. We want a good, soft bun; juicy beef, never overdone; fresh, sprightly toppings. At the growing chain Byron, all the burgers are cooked to a perfect medium (unless otherwise requested) and served in an unadorned bun. The signature Byron burger, with dry-cure bacon, mature cheddar and a somewhat secret ‘Byron sauce’ (a posher version of a thousand island sauce, with capers and peppers), is one such stunner. Pickles are served on the side – a nice touch for the pickle aversive – and our skinny french fries were crisp, golden strands of fluffy potato. The venue at Westfield, housed in the airy ‘Loft’, is open and spacious, with an open kitchen island where the burgers are freshly grilled to order.