Back in 2015, the team spent around eight months experimenting with cures, dry rubs and seasonings, trying out different breeds and cuts of beef for the quality burgers. While the beef, dry aged for 30 days, is at the core of the menu, it’s also joined by a chicken burger and a fish option.
‘We took a small break from Hamburgers By Anderson’s to focus on finding a small outlet for it due to it’s popularity. We haven’t quite found the perfect place just yet so for now, in response to the high demand, we’re bringing the burger joint back to Anderson’s. In the meantime, we are still on the look out for a permanent home for Hamburgers by Anderson’s within Birmingham City Centre’ says Daniel Anderson, Director at Anderson’s.