I grew up eating burgers – beef, lamb, chicken, pork and tofu. When I needed a quick-fix of comfort, it use to be only satisfied with a char-broiled burger at one of Toronto’s hamburger institutions, Johnny’s.
Now in Nairobi, much has been said about the Sierra Burger, but what’s really the fuss? Capital Lifestyle investigates.
Sierra Brasserie’s unpretentious food and modern elegance, inspired by the smart-casual brassieres in France, serves an eclectic menu that includes aged-Kenyan steaks and the popular Sierra Burger. Priced at Sh 800, the Sierra Burger with Angus beef, Gouda cheese, house tomato and green chilli relish with sides, is a fairly priced gourmet burger in Nairobi.
From the Marania Farm in Timau, where ranchers have been breeding Angus cattle for over half a century, the Sierra Burger’s Angus beef patty is definitely flavourful and succulent. The plump patty at almost three centimetres tall, oozes of its juices with every bite, rests perfectly in between the toasted bread on a bed of crisp lettuce and fresh sliced tomatoes. The aged Angus beef was brightened with chives and a special blend of spices. Though the texture of the beef patty was too fine and smooth, which made it hard to taste the natural flavours of the beef and left little to chew on, the burger as a whole was a delicious experience. I opted for a side of salad, lightly dressed with the house vinaigrette and the leafy greens were incredibly fresh.
The Sierra Burger may or may not be everyone’s favourite, but you can be sure it’s a pretty good burger. So why not give it a try and cure what ails you.