Slider Decider | Gun Docklands | Burger Competition

This year’s bun fight has been won by Adam Rawson from Pachamama, no we’ve not lost our minds this is the Slider Decider – a competition held at Gun Docklands where 15 finalists compete for the best burger title. Pachamama’s beef ‘pan con chicharron’ creation with aged beef patty, demi brioche bun, pork belly chicharron, aji Amarillo mayonnaise, mature cheddar and avocado, beat a host of other impressive entries, including that from last year’s champion, Tim Anderson at Nanban. Runner-up was Owen Sullivan of Maze Grill Park Walk with his soft-shell crab spider slider: fired soft-shell crab, snow crab and spicy mayonnaise dipped in crab bisque. And third place went to Matt Tarantini from Source Battersea with a 35-day aged beef burger with a special spice blend, Stilton

and Comte cheese and buttermilk bap with a black pudding and bourbon sauce. The four-strong judging panel comprised Sunday Telegraph restaurant critic Zoe Williams, Metro restaurant critic Andy Lynes, former Mr Hyde editor and creator of Mr Hyde National Burger Day Jonny Pile, and Pub & Bar magazine and OOH magazine group editor Tristan O’Hana. Other restaurants taking part included Hixter Bankside, Iberica, Joe’s Southern Kitchen, Dirty Bones, Heddon Street Kitchen and Bonnie Gull.

The finalists were as follows:

Bone Daddies - Tom Moxon Ramen Slider – crispy noodle bun, chuck beef and pork fat patty, cheese, softshell crab, mizuna, chipotle relish and ginger chilli mayo. Bonnie Gull - Luke Robinson Sweet and sour tomato brioche bun, vodka siphon battered turbot, red gem Isle of Wight tomato, chargrilled jalepeno mayonnaise, salt and pepper Channel squid rings, served with a Bonnie Mary cocktail, Portland Pearl Oyster Chaser Boom Burger - Josh De Lisser The classic Boom Burger with cheese, bacon jam and Scotch bonnet secret recipe mayo The Botanist Broadgate - Sam Hawkes White Park beef burger, pulled Saddleback pork, Jugged Hare pale ale rarebit, horseradish kraut, triple cooked chips, anchovy mayonnaise Dirty Bones - James Dibb The Dirty Porker: pressed ham hock and charred pepper patty, ume shiso, mustard cream cheese, pork crackling, sour pickled slaw, Coca

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Cola fluid gel. Served in a chipotle and paprika dusted brioche bun Ember Yard - Dave Lee Smoked duck neck and morcilla burger with crispy egg yolk and brandied Spanish onions Heddon Street Kitchen - Maria Tampakis Pork crackling and smoked bourbon glaze with mustard slaw, roasted Dingly Dell pork belly thinly sliced and smothered in house made smoked bourbon glaze, topped off with homemade coleslaw of red onion, cabbage and carrots with a wholegrain mustard mayo Hixter Bankside - Jim Abbott BLC Slider with a Holy Fuck Mayonnaise, using Silfield Farm bacon and Holy Fuck Sauce from The Rib Man Iberica - Brais Fernandez Iberica Surf 'n' Turf burger - smoked burger bun, secreto Iberico pork patty, squid tallarines, crispy kale, corn mustard, beetroot ketchup and San Simon cheese Joe’s Southern Kitchen - Trevor Tobin Short rib juice Lucy burger, red Leicester cheese, fried meatloaf, green tomato chutney, smoked bacon sauce and dijonnaise in a brioche bun Maze Grill Park Walk - Owen Sullivan Soft-shell crab spider slider: fried soft-shell crab, snow crab and spicy mayonnaise dipped in crab bisque Nanban - Tim Anderson Wasted Away Again in Umecheesoville - Double sesame rice flour brioche, M?yu mayo, pickled lettuce, half-baked tomato, green shiso, chuck and chicken liver patty basted in nori-shiitake butter, three cheese potato korokke with Quaver crust, umeboshi ketchup, served with a shot of shochu Pachamama - Adam Rawson Beef 'pan con chicharron' - Aged beef patty, demi brioche bun, pork belly chicharron, aji amarillo mayonnaise, mature cheddar, avocado The Rum Kitchen - David Mattias Rum smoked brioche bun, 1yr old smoked Scotch bonnet sauce, Jamican dashi brined chicken oysters, pickled callaloo fluid gel, freezedried lime and rum chicken skin, thyme infused chicken fat mayo Source - Matt Tarantini 35 Day aged beef, minced from rib eye cap and rump, seasoned with a special spice blend, grilled medium and gratinated with a mixture of stilton and comte cheeses. Served on a buttermilk bap with a black pudding and bourbon sauce, pickled beetroot and rocket leaves

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