Haché, Haché Cheeseburger: 9.25/10

• Opened in 2004, Haché is a veritable old-timer on the local gourmet scene, established nearly a decade before burgers got trendy. Awarded the accolade of Time Out's 'Best Burger in London' way back in 2005, one might wonder how Haché was standing up to the mass of competition that has literally erupted over the past few years. And the answer is, very well, actually. The pseudo-International concept results in a distinctly unique but successful burger fusion, combining their signature ciabatta buns and steak haché patties made of Scotch beef with a wide range of toppings, from peanut butter, to grilled chorizo, to smoked Bavarian cheese, to guacamole (not altogether, thankfully!). If you want choice without having to sacrifice quality, Haché is it.

• Opting for the flagship cheeseburger cooked medium-rare and choosing an original ciabatta bun option rather than brioche (a later addition to the menu), the grilled 100% prime hachéd 6oz Scotch steak patty smothered with melted mature Cheddar also came with the standard toppings of rocket, tomato and red onion:

Lashings of mustard mayo on the bottom bun - epic

• For the patty snobs, yes it's not dry-aged beef, and yes you can tell it's not dry-aged beef. But the meat is succulent, juicy, with a mildly sweet umami flavour, and addictive in a way that many premium beef patties aren't - this is burger you WANT to be eating, not the burger you want to show-off to your friends that you're eating!

Light textured ciabatta with hint of sourdough complements the sweeter-tasting meat

• Delighted to discover the menu offers frites, sweet potato fries as well as wedges! I went purist, and my Haché Frites were spot-on: slim-cut, golden, with crispy bite and nicely seasoned. In the french fry category Haché definitely are best-in-class:

• Haché's burgers are a hybrid: less prissy than typical gourmet brands, not as dirty as the sloppy offerings, and way classier than US-style chains. Difficult to define, but totally works!