Most Indulgent Burger
Exploring what makes burgers memorable
The restaurant standard. A burger built with the same thought and craft as any main dish, where presentation, flavour, and balance come together. If you want a burger that feels elevated without losing its soul, this is the category to follow.
Abingdon (2025)
At a steakhouse, the burger is a test, if they can perfect something so simple, you know the rest of the menu is in safe hands.
At Miller & Carter in Abingdon, that test turned into one of the finest restaurant burgers I’ve had.
On the Plate
Miller’s Steakhouse Dirty Burger
– 30-day aged patty
– Pulled beef shin & brisket
– Maple streaky bacon
– Onion loaf
– Barber’s mature cheddar
– Mayonnaise
– Cheddar cheese sauce
– Pickles
– Beef dripping sauce on the side
Price: to be added.
Side chosen: seasoned fries.
This burger looked formidable, with the onion loaf giving it some height, but it was manageable once pressed down and halved.
A hearty plate with all the hallmarks of a steakhouse take on a classic.
At the Table
I visited during the evening, arriving around 18:00. The restaurant was still quiet, with only soft background music, but it filled quickly towards 19:00 at peak time. Service was prompt and friendly, attentive without feeling rushed. Although Miller & Carter is a steakhouse first and foremost, the burger felt like a genuine part of the menu rather than a token option.
In the Bite
The flavours were exceptionally well balanced. The patty itself was soft and deeply flavourful, lifted by the richness of the pulled beef shin and brisket. The maple streaky bacon added a sweet edge that tied neatly into the smokiness of the meats. The cheddar and cheese sauce provided a creamy layer that smoothed the textures together without masking anything.
Where I had initial doubts, the pickles and onion loaf, they proved to be strengths. The pickles brought sharpness without overpowering the rest, and the onion loaf tucked itself into the background rather than distracting with chew or crunch. Each bite carried a balance of savoury richness, a hint of sweetness, and just enough acidity.
The fries were crisp, well-seasoned, and paired neatly with the dip provided. For once, I finished the lot.
About the Rest
The meal showed that Miller & Carter can approach a burger with the same care they give their steaks. The pairing of meats was thoughtful, the flavours harmonised, and even potential pitfalls like pickles and onion loaf were handled with restraint.
It was a burger I didn’t just enjoy in the moment but one I would happily return for, which, in the restaurant category, is the clearest marker of quality.
I’ve eaten burgers all over the world, and I’m not just here to say which ones are good or bad. For me, it’s about the little differences that make each one worth talking about. The type of bun, how the patty’s cooked, the balance of toppings, it all adds up. I’m interested in what each burger brings to the table, and why it stands out in its own way.