Talk about forced change. When Covid-19 hit the UK its food and drink scene, initially at least, spun out into complete disarray, leaving many businesses with no choice but to completely rethink. Take Frank’s Burgers, for example. Situated in the charming Bury village of Ramsbottom, less than one hour from central Manchester, this establishment was originally a much-loved small plate restaurant with a renowned organic taster menu until it closed for the first national lockdown. At which point the team decided to seriously switch things up.
In fact, you could argue that quality is the only real consistency between what was then and what is now. Frank’s Burgers really doesn’t mess about, which is why this spot has a habit of luring customers away from the endless options back in the city. Simply put, these are burgers of proper note, and a number of the options are best described as ‘pretty wild’. So while you can punt for a classic-style like the Slow Pete (6oz beef burger, 12 hour slow cooked brisket, Monterey Jack cheese, crispy onions, lettuce and mayo) or the Big Mick (Monterey Jack cheese, burger sauce, mustard mayo, lettuce, red onion and pickle on another 6oz patty), there are plenty more unusual ideas going on too.
In the past, creations have ranged from the peanut butter glazed maple bacon burger, to a very special take on the Ruben, with pastrami, sauerkraut, and Russian dressing. Elsewhere, a great range of chicken burgers are available, from the salt & pepper based Tony Wong (red chillies and spring onion included) to Fast Eddie and its lettuce, green sriracha mayo, herbs slaw and jerk ketchup — all on tender buttermilk thigh. Vegetarians and vegans are catered for, as are kids, and be sure to order some of the best fries you’ll find this side of, well, anywhere really. Add homemade cocktails, beers and wines and you understand why this transformation has been such a success.