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Everything you need to know about The Counter Custom Burgers

Fancy a burger but not sure what you'd like on it? Choose from over a million combinations at Counter Custom Burgers, which has just opened in Glasgow

Published: June 5, 2017

One LA's biggest burger chains, The Counter Custom Burgers, has opened its doors in Glasgow. Here's the lowdown....

Picture: the Counter Glasgow, supplied

Where and when?

You can sample a custom-made burger of your choice from 11am today at The Quay 

What's on the menu?

In a nutshell, whatever you'd like. Counter Burgers are made by you thanks to a checklist of over 100 ingredients meaning a range of different combinations are available. Apparently over a million, so get creative!

The base of the burger comes from 100% responsibly raised and handled angus beef, natural chicken, turkey and a special veggie/vegan burger, all grilled to order.

From this, diners can choose from over 80+ ingredients: from 14 gourmet cheeses, 23 unique sauces, 34 toppings and 4 kinds of greens, which will be put together in one of six different buns (all freshly baked).

The indecisive among us can relax as there's also a range of signature burgers available as well as sandwiches.

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Sides and drinks

Counter burger

Picture: The Counter Facebook

Pair your creation with side of sweet potato or shoestring fires and onion rings. Drinks will include handmade ice cream shakes, floats, craft beers and wine, cocktails, mocktails and ‘spiked shakes’, including Frozen Mexican Hot Chocolate, Red Velvet or Minted. Or in true The Counter style you can ‘create your own’ shake.

Opening times?

Sunday – Thursday 11am -10pm and Friday and Saturday 11am – 11pm

What's it like inside?

Flavour Profile Q&A: Stuart Ralston, chef and owner of Edinburgh’s Aizle and Noto

The restaurant which can seat up to 100 covers is designed to reflect the brand’s LA roots. With the focal point of course being the counter, booth style seating, USB ports and plug points available at all seats, and an open serving hatch offering a ‘live’ experience into the kitchen.

The restaurant is industrial in decor with bold neon-style signage and graphics, while a wall-long façade featuring Santa Monica Beach pays homage to The Counter’s LA roots.

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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