Tag Archives: gourmet burger kitchen

Gourmet Burger Kitchen’s ‘Bacon Pasterella’


Last week, with a FIFTY EURO voucher to spend at any of the three Gournet Burger Kitchen  locations including, South William St, South Anne St, Temple Bar, Liffey Valley and Swords Pavilions.

We asked you to create a burger worthy of the title ‘gourmet’.

You answered in your dozens.

But there could be only one winner.

In reverse order then…

Gorugeen: “My burger i shall call the Nemo and it shall consist of a 1/4 pounder containing Chipotle’s, topped with chopped smoked salmon, capers,sliced black olives, aioli and a lightly toasted blaa bun. I’m hungry.”

Janet, I Ate My Avatar: “My burger I shall call the mutton dressed as lamb meltdown, consists of a minced lamb patty mixed with methi, cumin, tumeric, ginger and cracked black pepper lovingly embraced in a sweet spinach, spring onion, tomatoe and fresh coriander salade and put to bed in a sourdough bap… goats cheese optional.”

Sarah: “My burger, I shall call the Hanky Panky, it consists of a panko crumbed chicken breast sandwiched between melted whorls of compte cheese and sweet and yet sour dirty slaw, topped with creamy whipped avocado and a girthy slice of beef tomato. Weep with satisfaction once it hits that spot.”

edalicious: “My burger, I shall call the Tarte Flamburger, consists of a beef patty on ciabatta bun with a tarte flambé style sauce, made from cheese, creme fraiche and bacon, with either mustard or apricot jam. You’ll probably need to serve it with a large side salad to give some kind of semblance of a balanced meal.”


Naomi: “My burger, I shall call ‘The Rib Tickler’, consists of large, toasted brioche buns, garlic mayo, young spinach leaves, parmesan cheese, tomato relish and onion marmalade, lashings of fresh-off-the- bone BBQ rib pork topped off with caramelized red onions and a smattering off crispy iceberg lettuce leaves, a few slithers of mozzarella and sun-dried tomatoes.”


Previously:  The Great Broadsheet Burger-Off

Gourmet Burger Kitchen’s ‘Bacon Pesterella’

Are you hungry?

Ian writes:

Gourmet Burger Kitchen has introduced a range of delicious new bites, burgers, fries and drinks to their much loved existing menu which is available NOW across all Gourmet Burger Kitchen locations including, South William St, South Anne St, Temple Bar, Liffey Valley and Swords Pavilions.

Burger lovers can choose from a wide range of brand new GBK burgers including the Bacon Pesterella €11.25, a chargrilled or Japanese panko breadcrumbed /fried chicken burger, with mozzarella, basil pesto, crispy bacon, basil mayo, GBK house relish and salad.

To celebrate the new menu, we have a FIFTY EURO voucher to give to a broadsheet reader to spend at their leisure in Gourmet Burger Kitchen.

We want you to create YOUR own burger.

To enter please complete this sentence…

‘My burger, I shall call the_________________, consists of____________________’

Lines MUST close at 3pm MIDNIGHT!


Do you have two special male friends?

Would you like to give them a makeover followed by a slap up meal?

To celebrate the brand new makeover of the flagship Gourmet Burger Kitchen restaurant on South William St, GBK have teamed up with INGLOT and Barbiere to give a Broadsheet reader the ultimate makeover giveaway for a winner and two friends.

Ian Collins writes:

Dublin’s flagship GBK opened earlier this month following an extensive refurbishment, creating a stunning new restaurant with dining across two floors and a large all weather terrace. It’s the perfect setting to enjoy GBK’s delicious burgers, sides and sauces, from 9am for the new breakfast menu, til late.

With over 15 INGLOT stores nationwide, a winner and two friends will enjoy a complimentary makeover at their local INGLOT branch. INGLOT offers a wide range of cosmetics along with beauty accessories, brushes and makeovers.

Along with GBK and Ingot goodies, a winner and two friends will receive a Barbiere voucher each. Located on Baggot and Camden Street, Barbiere combines the artisan skills of traditional Italian barbers with the smooth style of modern Italy, with the team offering specialist treatments, hair styling, cuts and beard grooming. With a constant 5 star rating from their delighted clients,

To top it all off, Gourmet Burger Kitchen are also including dinner for the winner and two friends at the recently re-furbished GBK on South William.

To enter please complete this sentence:

‘My two special friends________________&________________deserve a makeover and haircut followed by a meal at Gourmet Burger Kitchen because_______________’

Lines Must close at 6.30pm

Gourmet Burger Kitchen


Yesterday, with the prize of a meal for FOUR at outlets of Gourmet Burger Kitchen and a mind-alteringly delicious GBK Mikado Shake for dessert to giveaway to a Broadsheet reader, we asked:.

When dunking, what biscuit and beverage do you use?

You answered in your dozens.

Runners Up:

Kolmo: “Biscuit-wise my most pleasurable dunking experience involves a Arrowroot Biscuit into a cup of tea made from collected rainwater that dripped through the roof of our atrociously built new apartment block, it was 2009, times were bad, so pleasure had to be drawn from such everyday simplicity. It was a simpler time, a happier time, a more innocent time.”

Mou: “1. A ginger nut into milky tea – the ginger nut turns in a gooey caramel like sludge. Effortlessly slips down the hatch. 2. The purple snack into milky tea – technically not a biscuit but also technically a biscuit. One side/end has a thicker layer of chocolate than the other. Fun.”

Rebecca McGrane: “Biscuit-wise my most pleasurable dunking experience involves a big dirty custard cream into a cup of a single plum, in perfume, floating in a man’s hat. If no one gets this Simpsons reference I’ll just show myself out.  But in all honesty can’t beat any biscuit dunked into a cup of tae and then you horse the whole thing down. Except those shite cafe noir biscuits, down with that sort of thing.”

Ethereal: “Biscuit-wise my most pleasurable dunking experience is a biscotti into a glass of Vin Santo.”


Darren: “Biscuit-wise my most pleasurable dunking experience involves a Penguin into a cup of strong tea. Top tip: nibble one corner from each end of the Penguin and use the biscuit as a straw for the tea…… then bite into the biscuit. Thank me later.”

Thanks all.

Yesterday: Someone You Love Would Love Some Mum (or Dad)