Three Buns Quayside launches brand new series of gourmet burgers
When it comes to food and culinary indulgence, we often find that some of the simplest offerings and most unassuming creations give us the most tantalising experiences. Burgers have satisfied the palates and tummy of hungry foodies, gourmet critics, and fans looking to indulge for generations.
Since their debut in 2018, Three Buns Quayside has steadily seen both their accolades and fan base grow as they consistently serve up some of the best gourmet burgers around.
Taking it to the next level this year, the award-winning diner starts strong with the launch of brand new burgers and fresh flavours that’ll excite fans and foodies alike.
Known for making all their burgers from scratch, Three Buns Quayside continues to showcase some of the tastiest burger experiences with their house-made sauces, pickles, and new creations like the Sambal Man, Jason 4 Cheese, Lambdango, and Fry Me to The Moon.
Featuring a thick seared beef patty, smoky cheddar cheese, gochujang ketchup, and extra-fragrant sambal sauce, the Sambal Man just hits us differently.
Going all out on the indulgence, Jason 4 Cheese is a double cheeseburger that comes with the amazingly rich flavours of Wookey Hole cave-aged cheddar, VSOP-aged gouda, brie de mieux, and mozzarella. The Lambdango takes cue from Three Buns’ signature Rambo lamb burger, presenting a refreshed rendition with house-made guacamole, caramelised tomato salad, and crème fraiche.
Also looking out for people on alternative diets, Fry Me to The Moon is a completely meatless option featuring Buttermilk fried TiNDLE chicken patty and Tillamook cheddar, with house-made Korean-style barbecue sauce, three island mayonnaise, hot sauce, and pink onion pickles.
Fans will still get to enjoy bestselling highlights like their juicy black Angus Da Cheese Master, smoky Smokin’ B-Boy with Applewood cheddar, and the truffle-Portobello Truffello.
To find out more about Three Buns Quayside and their decadent range of burgers, check out their Facebook page here.